# List of sausages

This is a list of notable sausages. Sausage is a food and usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Some sausages are cooked during processing and the casing may be removed after. Sausage making is a traditional food preservation technique. Sausages may be preserved.

## By type

* Blood sausage
* Boerewors
* Mutura
* Fermented sausage – a type of sausage that is created by salting chopped or minced meat to remove moisture, while allowing beneficial bacteria to break down sugars into savoury molecules
* Garlic sausage – type of sausagePages displaying wikidata descriptions as a fallback – pork and/or beef/veal-based sausage with fresh or dried/granulated garlic
* Gyurma
* Helzel – Ashkenazi Jewish dish
* Hot dog – Sausage in a bun
* Kielbasa – Smoked Polish sausage
* Kranjska klobasa – Slovenian sausagePages displaying short descriptions of redirect targets
* Loukaniko – Type of Greek sausage
* Lucanica – Ancient Roman pork sausage
* Merguez – Spicy sausage in Maghrebi cuisine – fresh lamb-based and / or beef-based spicy sausage
* Panchuker – Deep-fried, corn-battered hot dog on a stickPages displaying short descriptions of redirect targets
* Sai ua – Grilled pork sausage of Northern Thailand
* Summer sausage – Sausages that can be kept without refrigeration
* Träipen
* Vegetarian sausage – may be made from tofu, seitan, nuts, pulses, mycoprotein, soya protein, vegetables or any combination of similar ingredients that will hold together during cooking
* Volkswagen currywurst – a brand of sausage manufactured by the Volkswagen car maker since 1973
* White pudding
* Winter salami
* Zalzett tal-Malti – fresh Maltese pork sausage with sea salt and cracked coriander seeds and black pepper

## By country

Notes:
* Many sausages do not have a unique name. E.g. "salsicha", "country sausage", etc.
* Sausages with the same name in different countries may be identical, similar, or significantly different. This also applies to names with different spellings in different regions, e.g. lukanka, loukaniko; bloedworst, blutwurst. The chorizo of many South American countries is different from the Spanish chorizo.

### Algeria

* Merguez

### Argentina

* Bondiola
* Chorizo
* Longaniza
* Morcilla
* Salamin

### Australia

* Bunnings sausage/democracy sausage (or snags); see sausage sizzle
* Chipolata
* Devon (also known as 'Polony' or 'Fritz')
* Kanga Bangas
* Saveloy

### Austria

* Beskidenwurst
* Blunze
* Bratwurst
* Braunschweiger, also called Dürre. Essential part of Potato-Goulash (Kartoffelgulasch).
* Burenwurst, also called Klobasse when cut from a larger sausage wheel.
* Debrecener
* Extrawurst, in variants with pieces of Gherkins (Gurkerlextra) or Paprika (Pikante Extrawurst). A more refined type is called Pariser Wurst or Kalbspariser (with veal). Mostly consumed with the typical Austrian bread roll (Extrawurstsemmel).
* Frankfurter Würstchen, the extra long variant is called Sacher Würstel.
* Jausenwurst
* Kabanossi
* Käsekrainer
* Käsewurst
* Knackwurst
* Kraukauer
* Polnische
* Presswurst
* Streichwurst, also called Teewurst. Smoked and very soft sausage eaten as a spread.
* Tiroler Wurst
* Waldviertler
* Wiener Wurst, a kind of summer sausage, not to be confused with Vienna sausage
* Zungenwurst

### Belarus

* Пальцам пханая каўбаса
* Крывянка or Kaszanka or black pudding
* Machanka
* Veraschaka

### Belgium

* Bloedworst
* Boudin vert
* Cervela

### Bosnia

* Ćevapi
* Kobasica
* Sudžuka

### Brazil

* Brativurst
* Chouriço doce
* Linguiça
* Salsichão

### Brunei

* Belutak

### Bulgaria

* Lukanka
* Sujuk

### Cambodia

* Tongmo

### Canada

* Lunenburg pudding
* Pepperette – made from ground meat, with turkey, beef, and pork being the most common varieties

### Chile

* Chorizo
* Longaniza

### Colombia

* Butifarra Soledeñas
* Chorizo, chorizo santarrosano
* Chunchullo
* Longaniza
* Morcilla (Rellena)

### Croatia

* Čajna
* Češnovka
* Čurke
* Istarska kobasica
* Krvavica
* Kulen
* Kulenova seka
* Švargl

### Cuba

* Chorizo
* Moronga

### Czechia

* Jelito
* Ostravská klobása
* Špekáček
* Talián
* Trampské cigáro
* Vinná klobása

### Denmark

* Blodpølse
* Medisterpølse
* Rød pølse
* Ringriderpølse
* Sardel
* Sønderjysk spegepølse

### El Salvador

* Butifarra
* Chorizo
* Longaniza

### Estonia

* Verivorst

### Faroe Islands

* Blóðpylsa

### Finland

* Mustamakkara
* Ryynimakkara
* Siskonmakkara

### France

* Andouille – Type of sausage
* Andouillette – French sausage made of pork intestine
* Boudin – Types of sausage
* Boudin blanc de Rethel – Types of sausagePages displaying short descriptions of redirect targets
* Cervelas de Lyon – French sausage
* Chipolata – Type of sausage
* Diot – type of sausagePages displaying wikidata descriptions as a fallback
* Morteau sausage – Type of French sausage
* Rosette de Lyon – Cured saucisson or French pork sausage
* Sabodet
* Saucisse de Strasbourg
* Saucisse de Toulouse – French sausage
* Saucisson – Dry cured sausage
* Saucisson de Lyon

### Georgia

* Kupati

### Germany

* Ahle Wurst – kind of hard pork sausage made in northern Hesse, GermanyPages displaying wikidata descriptions as a fallback
* Beutelwurst
* Bierschinken – Type of sausage or cold cut
* Bierwurst – Smoked food
* Blutwurst – Traditional sausage dishPages displaying short descriptions of redirect targets
* Bockwurst – German sausage
* Bratwurst – Type of sausage
* Braunschweiger – Sausage named after Braunschweig, Germany
* Bregenwurst – Type of German sausage
* Brühwurst – Types of sausages according to German classification
* Cervelatwurst
* Fleischwurst / Lyoner – finely ground pork sausage
* Frankfurter Rindswurst – German sausage
* Frankfurter Würstchen – Sausage specialty from Frankfurt, Hesse
* Gelbwurst – Traditional sausage from Germany
* Jagdwurst – German sausage
* Knackwurst – Short, plump, Low German sausage type
* Knipp – German meat-and-grain sausage
* Kochwurst – German pre-cooked sausagePages displaying wikidata descriptions as a fallback
* Kohlwurst – German smoked sausage
* Landjäger – Type of semi-dried sausage
* Leberkäse – Baked loaf of finely minced meat
* Leberwurst – Type of sausagePages displaying short descriptions of redirect targets
* Mettwurst – German pork sausage
* Möpkenbrot – A German pork and grain sausage
* Nürnberger Bratwürste – Type of sausagePages displaying short descriptions of redirect targets
* Pinkel – Type of German sausage
* Regensburger Wurst – German pork sausage
* Saumagen – German stuffed dish of potatoes and pork with spices
* Schinkenwurst – Type of sausage prepared using ham
* Stippgrütze
* Teewurst – German pork spread
* Thüringer Rostbratwurst – Sausage from Germany
* Thüringer Rotwurst – Traditional sausage dishPages displaying short descriptions of redirect targets
* Weckewerk – Sausage specialty from North HessePages displaying wikidata descriptions as a fallback
* Weisswurst – Traditional Bavarian sausage
* Westfälische Rinderwurst – Type of German sausage
* Wiener Würstchen – Type of sausage
* Wollwurst – German sausage
* Zungenwurst – German head cheese with tonguePages displaying short descriptions of redirect targets
* Zwiebelwurst

### Greece

* Loukaniko
* Noumboulo
* Salami aeras – salami type sausages primarily from the island of Lefkada, air dried [hence the name, aeras]. The consistency is solid, intended for slicing very thinly. They make a very good starter. Eaten as they are bought, no cooking required. A/B supermarkets and local butchers sell sausages under this name.
* Seftalia – minced meat wrapped in reticulate fat. It is usually sheep's meat or pork. A small amount of salt, pepper and oregano is present. They are sold raw with the intention of slowly grilling or frying in olive oil by the customer. Size about 10 cm long, 3–4 cm wide. There will be 15–30 in one kilo.

### Hungary

* Csabai
* Debrecener
* Gyulai
* Liverwurst
* Pick
* Winter salami

### India

* Doh snam
* Goan sausage

### Indonesia

* Frikandel
* Saren
* Sosis solo
* Urutan – traditional Balinese smoked or air-dried sausage, made from pork stuffed into pig intestines

### Ireland

* Black pudding
* Drisheen
* White pudding

### Italy

* Biroldo
* Cervellata
* Ciauscolo
* Ciavàr
* Cotechino
* Cotechino Modena
* Genoa salami
* Kaminwurz or kaminwurze – air-dried and cold-smoked sausage (Rohwurst) made of beef and fatback or pork, produced in the South Tyrol region of northern Italy. Occasionally, kaminwurz is also made of lamb, goat or venison. The name of the sausage comes from the custom of curing the sausages in a smokehouse attached to the chimney up on the roof truss of Tyrolean houses.
* Likëngë
* Luganega
* Mazzafegati
* Mortadella
* 'Nduja
* Salami
* Soppressata
* Zampina

#### Italian salami

Salumi are Italian cured meat products and predominantly made from pork. Only sausage versions of salami are listed below. See the salami article and Category:Salumi for additional varieties.
* Ciauscolo – Variety of Italian salame
* Cotechino Modena – Type of Italian sausage
* Genoa salami – Variety of sausage
* Mortadella – Large Italian (pork) sausage
* 'Nduja – Italian spicy, spreadable pork sausage
* Salami – Cured sausage, fermented and air-dried meat
* Soppressata – Italian dry salami (sausage)
* Sopressa – Italian dry salami (sausage)Pages displaying short descriptions of redirect targets
* Strolghino – Italian cured pork

### Japan

* Arabiki
* Fish sausage (ja:魚肉ソーセージ)
* Kurobuta
* no casing (cf. ja:ウイニー)
* Tako

### Kazakhstan

* Qarta
* Qazy

### Kenya

* Mutura

### Korea

* Sundae

### Laos

* Lao sausage
* Sai gork
* Sai ua
* Som moo

### Lebanon

* Makanek, also referred to as na'anik
* Masareen

### Lithuania

* Skilandis

### Malaysia

* Lekor – fish sausage
* Tongmo – Cham-style spiced beef sausage

### Mexico

* Chorizo
* Moronga

### Namibia

* Boerewors
* Droëwors

### Netherlands

* Balkenbrij – Traditional Dutch food
* Bloedworst – Traditional sausage dish
* Braadworst – Large Dutch sausage composed of pork
* Frikandel – Deep fried meat snack
* Grillworst
* Knakworst
* Leverworst
* Metworst – Type of traditional Dutch sausage
* Ossenworst – Dutch sausage
* Palingworst
* Rookworst – Type of Dutch sausage

### Norway

* Grillpølse
* Morrpølse
* Vossakorv

### Peru

* Salchicha Huachana

### Philippines

* Alaminos longganisa
* Baguio longganisa
* Cabanatuan longganisa
* Calumpit longganisa or Longganisang Bawang
* Chicken longganisa
* Chorizo de Bilbao
* Chorizo de Cebu or Longganisa de Cebu
* Chorizo de Macao
* Chorizo Negrense or Bacolod Longganisa
* Fish longganisa
* Guagua longganisa
* Longaniza de Guinobatan or Guinobatan Longganisa
* Lucban longganisa
* Pampanga longganisa
* Pinuneg'
* Tuguegarao longganisa or Longganisang Ybanag
* Vigan longganisa

### Poland

* Kabanos (Kabanosy staropolskie) – a thin, air-dried sausage flavoured with caraway seed, originally made of pork
* Kaszanka or kiszka – traditional blood sausage or black pudding
* Kielbasa
* Kiełbasa biała – a white sausage sold uncooked
* Kiełbasa jałowcowa (staropolska) – juniper sausage
* Kiełbasa myśliwska (staropolska) – hunter's sausage
* Kiełbasa wędzona – Polish smoked sausage
* Krakowska (Kiełbasa krakowska sucha staropolska) – a thick, straight sausage hot-smoked with pepper and garlic
* Myśliwska – smoked, dried pork sausage.
* Prasky
* Weselna – "wedding" sausage, medium thick, u-shaped smoked sausage; often eaten during parties, but not exclusively
* Wiejska (Polish pronunciation:) – a large U-shaped pork and veal sausage with marjoram and garlic

### Portugal

* Alheira – Type of Portuguese sausage
* Azaruja sausage – Azaruja Sausage of Portugal
* Botillo – Spanish sausagePages displaying wikidata descriptions as a fallback
* Chouriço – Pork sausage originating from the Iberian PeninsulaPages displaying short descriptions of redirect targets
* Chouriço doce
* Embutido – SausagePages displaying short descriptions with no spaces
* Farinheira – Portuguese smoked sausage
* Linguiça – Type of Portuguese smoke-cured pork sausage
* Paio – traditional embutido sausage of Portugal and BrazilPages displaying wikidata descriptions as a fallback

### Puerto Rico

* Butifarra
* Chorizo
* Longaniza
* Morcilla
* Mortadella
* Salchichón

### Romania

* Babic
* Banat sausage
* Nădlac sausage
* Pleşcoi sausage
* Sibiu sausage
* Tobă

### Russia

* Doktorskaya kolbasa
* Khaan (ru:Хаан (блюдо)) – a pre-Islamic blood sausage of Turkic peoples, nowadays made only by the Sakha people, as blood sausages are prohibited in Islam.
* Lyubitelskaya
* Makhan (sausage) (ru:Махан (колбаса)) – a Tatar's sausage similar to Qazylyq and Sujuk
* Sardelka – a small cooked sausage that is eaten like a frankfurter; it is, however, thicker than a typical frankfurter.
* Shyrtan/Sharttan (Chuvash: Шӑрттан, ru:Ширтан) – a ball-shaped Chuvash's sausage made from stomach, similar to Sujuk and Haggis
* Stolichnaya Sausage
* Tultyrma (Bashkir: Тултырма, ru:Тултырма) – a Bashkir's sausage made from heart, liver, and lungs

### Serbia

* Kulen
* Sremska kobasica
* Пеглана кобасица

### Slovakia

* Hurka
* Krvavnička
* Liptovská saláma
* Spišské párky

### Slovenia

* Kranjska klobasa

### South Africa

* Boerewors
* Braai Wors
* Droëwors
* Elim Wors
* Grabouw Wors
* Plaaswors

### Spain

* Androlla – meat productPages displaying wikidata descriptions as a fallback
* Botillo – Spanish sausagePages displaying wikidata descriptions as a fallback
* Butifarra – Catalan sausage dishPages displaying short descriptions of redirect targets
* Chistorra – Type of sausage from Spain
* Chorizo – Pork sausage originating from the Iberian Peninsula
* Chorizo de Pamplona – Type of Spanish sausage
* Embutido – SausagePages displaying short descriptions with no spaces
* Fuet – Catalan, dry cured pork sausage
* Longaniza – Type of sausage originating from Spain
* Morcilla – Traditional sausage dishPages displaying short descriptions of redirect targets
* Morcón – type of chorizoPages displaying wikidata descriptions as a fallback
* Salchicha – Meat productPages displaying short descriptions of redirect targets
* Salchichón – Spanish summer sausage
* Sobrasada – Raw, cured sausage in Balearic Islands cuisinePages displaying short descriptions of redirect targets

### Suriname

* Bloedworst ("blood sausage") – typically made with pig blood, onions, garlic and breadcrumbs
* Vleesworst ( "meat sausage") – a type of white pudding

### Sweden

* Falukorv
* Fläskkorv
* Isterband
* Pilsnerkorv
* Potatiskorv
* Prinskorv

### Switzerland

* Cervelat
* Landjäger
* Salame ticinese
* Salsiz
* Saucisse de choux
* Saucisson Vaudois
* Schüblig
* St. Galler Bratwurst

### Taiwan

* Small sausage in large sausage – segment of Taiwanese pork sausage wrapped in a (slightly bigger and fatter) sticky rice sausage, usually served chargrilled

### Thailand

* Naem
* Sai krok Isan
* Sai ua

### Turkey

* Sucuk

### Ukraine

* Blood sausage – Krov`janka ("krov" – blood)
* Gurka Sausage – offal sausage
* Kishka
* Liverwurst Pashtetivka
* Odesa Sausage
* Ukrainian Kovbasa

### United Kingdom

* Battered sausage – found all across the United Kingdom, Ireland, Australia and New Zealand
* Beef sausage
* Black pudding
* Chipolata
* Glamorgan sausage
* Hog's pudding
* Pork and leek (sometimes called Welsh sausage)
* Pork sausage
* Red pudding (mainly in Scotland)
* Sausage roll
* Saveloy
* Snorkers
* Stonner kebab
* Tomato sausage (pork and tomato)
* White pudding

#### English

* Braughing sausage
* Cumberland sausage
* Gloucester sausage – made from Gloucester Old Spot pork, which has a high fat content
* Letchworth – a traditional pork sausage with the addition of tomatoes
* Lincolnshire sausage
* Manchester sausage – prepared using pork, white pepper, mace, nutmeg, ginger, sage and cloves
* Marylebone sausage – a traditional London butchers sausage made with mace, ginger and sage
* Newmarket sausage
* Oxford sausage – pork, veal and lemon
* Pork and apple
* Yorkshire sausage – white pepper, mace, nutmeg and cayenne

#### Scottish

* Haggis
* Lorne sausage
* Stornoway black pudding

#### Welsh

* Dragon sausage – pork, leek and chili pepper sausage
* Glamorgan sausage

### United States

* Andouille
* Bockwurst in North America, resemble Bavarian Weisswurst
* Bologna sausage
* Boudin
* Breakfast sausage
* Chaudin
* Goetta
* Half-smoke – "local sausage delicacy" found in Washington, D.C., and the surrounding region
* Hog maw
* Hot dog
* Hot link
* Italian sausage
* Knoblewurst – a Jewish specialty; "a plump, beef sausage that's seasoned with garlic"
* Lebanon bologna
* New Orleans hot sausage
* Pepperoni
* Thuringer – in North America, refers to Thuringer cervelat, a summer sausage

### Venezuela

* Chorizo

### Vietnam

* Chả – Vietnamese types of sausage
* Chả cốm: vi:Chả cốm; Cốm
* Chả lụa – Type of sausage in Vietnamese cuisine
* Dồi – Traditional sausage dish
* Lạp xưởng – Various types of sausage from ChinaPages displaying short descriptions of redirect targets
* Nem chua – Vietnamese fermented pork dish
* Nem nướng – Vietnamese food item
* Tung lamaow (Cham: ꨓꨭꩂ ꨤꨟꨯꨱꨥ, Vietnamese: tung lò mò) – dried spiced Cham beef sausage, see also Malaysian "tongmo"

### Zimbabwe

* Boerewors