Question: Which meat is Thai sausage made of?
About the article "Sausage", section "Thailand".

Candidate passages:
In Thai, the Chinese sausage "la chang" is called "kun chiang" () after its name in the Teochew dialect ("kwan chiang" in Teochew), the dominant Chinese language within the Thai Chinese community.
It is used in several Chinese dishes by the sizeable Thai Chinese community, and also in some Thai dishes such as "yam kun chiang", a Thai salad made with this sausage.
There is also Chinese sausage made with Snake-headed Fish ("Pla chon"; ) meat. 
There are many varieties of sausages known to Thai cuisine, some of which are specialities of a specific region of Thailand.
From northern Thailand comes "sai ua", a grilled minced pork sausage flavored with curry paste and fresh herbs.
Another grilled sausage is called "sai krok Isan", a fermented sausage with a distinctive slightly sour taste from northeastern Thailand (the region also known as Isan).
Both sausages are commonly eaten with sticky rice, fresh vegetables, and a fresh "nam phrik" (Thai chilli paste) or some raw bird's eye chilies.
They might also be served together with a refreshing Thai salad such as "som tum" (green papaya salad).
Also very popular in Thailand is "naem", a raw fermented pork sausage similar to the Vietnamese "nem chua" and Laotian "som moo".
This variety of sausage is often encountered as "yam naem" and "naem khluk", both of which are Thai salads.
Adopted from Vietnam comes "mu yo".
It is somewhat similar in taste and texture to liverwurst and, served with a "nam chim" (Thai dipping sauce), a popular snack in Thailand.
It too can be used as an ingredient for Thai salads and as a meat ingredient in, for instance, Thai soups.
"Kun chiang" is a dry and sweet Chinese sausage which has also been incorporated into the Thai culinary culture.
Known as "lap cheong" by Cantonese, in Thailand it is most often used, again, as an ingredient for a Thai salad, "yam kun chiang", one that is normally only eaten together with "khao tom kui", a plain rice congee.
A host of modern, factory-made, sausages have become popular as snacks in recent years.
These most often resemble hot-dogs and frankfurters and are commonly sold grilled or deep-fried at street stalls, and served with a sweet, sticky and slightly spicy soy-based sauce.
  "Hurka" (sausage, two types: liver sausage called "májas hurka", made of pork liver, meat and rice and black sausage called "véres hurka", which is equivalent to the black pudding)  "Téliszalámi" - (or Winter salami, salami made of spiced meat, cold smoked, and dry ripened, the most famous brand made by Pick Szeged)  "Herz Szalámi"  "Csabai szalámi" and "kolbász" (spicy salami and smoked sausage, made in the town of Békéscsaba)  "Gyulai kolbász" (spicy sausage, made in the town of Gyula)  "Debreceni kolbász" (Debrecener sausage)  "Disznósajt" (pig cheese, meat jelly, meat slices in aspic with additional gelatin)  "Szalonna" (Hungarian bacon, fatback, back bacon rind, has more fat than usual breakfast bacon)  "Virsli" (a Frankfurter-like long and thin sausage, consumed boiled with bread and mustard)  "Lókolbász" (Horse sausage)  
Peperami "Original" is generally made with 37.5g of pork meat for every 25g of sausage and Peperami "Wideboy" is made from 60g of pork meat per 40g sausage.
The discrepancy is due to weight loss when the meat is dried, from the loss of moisture in the meat. 
Original Smoked Beef Jerky is generally made with 28g of beef meat and Original Hunters Sausage is made from 38g of pork meat per 3 link serving size.