Question: Are there more than one variety of sausage in thai cuisine?
About the article "Sausage", section "Thailand".

Candidate passages:
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.
Slovenian cuisine is a mixture of the Central European cuisine (especially Austrian and Hungarian), the Mediterranean cuisine and the Balkan cuisine.
Historically, Slovenian cuisine was divided into town, farmhouse, cottage, castle, parsonage and monastic cuisine.
Due to the variety of Slovenian cultural and natural landscapes, there are more than 40 distinct regional cuisines.
Ethnologically most characteristic Slovene dishes were one-pot dishes, such as "ričet", Istrian stew (), minestrone (), and "žganci"; in the Prekmurje region there is also "bujta repa", and "prekmurska gibanica" pastry, and prosciutto () in the Slovene Littoral.
The nut roll () has become a trademark and symbol of Slovenia especially among Slovene diaspora in America.
Soups were added to the traditional one-pot meals and various kinds of porridge and stew only in relatively recent history.
Each year since 2000, the Festival of Roasted Potatoes is organized by the "Society for the Recognition of Roasted Potatoes as a Distinct Dish", attracting thousands of visitors.
The roasted potatoes, which have been traditionally served in most Slovenian families only on Sundays—preceded by a meat-based soup, such as beef or chicken soup—have been depicted on a special edition of post marks by the Post of Slovenia on 23 November 2012.
The best known sausage is "kranjska klobasa". 
A curry made with this fish and tapioca is a delicacy in Kerala.
In Indonesia, common snakeheads are a popular type of salted fishes in Indonesian cuisine.
In the Philippines, they are commonly served either fried, grilled, or with soup.
Dishes using this fish eaten with rice is very popular among Bengalis of Bangladesh and West Bengal.
Common snakeheads are very popular in Thai cuisine, where they are prepared in a variety of ways.
Grilled fish is a common food item offered by street vendors or in "kaeng som".
"Pla ra", a fermented fish sauce popular in northeastern Thai cuisine, is made by pickling common snakehead and keeping it for some time.
Also, a Chinese sausage is prepared with common snakehead flesh in Thailand. 
Other than by climate and produce availability, Australian cuisine has been influenced by the tastes of settlers to Australia.
The British colonial period established a strong base of interest in Anglo-Celtic style recipes and methods.
Later influences developed out of multicultural immigration and included Chinese cuisine, Japanese cuisine, Malaysian cuisine, Thai cuisine, Vietnamese cuisine.
Mediterranean cuisine influences from Greek cuisine, Italian cuisine, and Lebanese cuisine influences are strong, also influences from French cuisine, Indian cuisine, Spanish cuisine, and Turkish cuisine, German cuisine, and African cuisine.
Regional Australian cuisines commonly use locally grown vegetables based on seasonal availability, and Australia also has large fruit growing regions.
The Granny Smith variety of apples first originated in Sydney, Australia in 1868.
In the Southern states of Victoria and South Australia, in particular the Barossa Valley, wines and food reflects the region's traditions and heritage.
Australia's climate makes barbecues commonplace.
Barbecue stalls selling sausages and fried onion on white bread with tomato or barbecue sauce are common. 
There are different types of Chinese sausages depending upon the region in which it is produced.
Chinese sausage is darker and thinner than western sausages.
The most common sausage is made of pork and pork fat.
Flavor varies depending on the ingredients used, but it generally has a salty-sweet taste.
Chinese sausage can be prepared in many different ways, including oven-roasted, stir-fried, and steamed.