Sausage

Asausageis a type ofmeatproduct usually made fromground meat—oftenpork,beef, orpoultry—along withsalt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs, may be included as fillers or extenders.
When used as an uncountable noun, the wordsausagecan refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. When referred to as "a sausage", the product is usually cylindrical and encased in a skin.
Typically, a sausage is formed in acasingtraditionally made fromintestine, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages arecookedduring processing, and the casing may then be removed.
Sausage makingis a traditionalfood preservationtechnique. Sausages may be preserved bycuring,drying(often in association with fermentation or culturing, which can contribute to preservation),smoking, or freezing. Some cured or smoked sausages can be stored without refrigeration. Most fresh sausages must be refrigerated or frozen until they are cooked.
Sausages are made in a wide range of national and regional varieties, which differ by the types of meats that are used, the  flavouring or spicing ingredients (e.g.,garlic, peppers,wine, etc.), and the manner of preparation. In the 21st century,vegetarianandveganvarieties of sausage in which plant-based ingredients are used instead of meat have become much more widely available and consumed.
The wordsausagewas first used in English in the mid-15th century, spelledsawsyge.This word came from Old North Frenchsaussiche(Modern Frenchsaucisse).The French word came from Vulgar Latinsalsica("sausage"), fromsalsicus("seasoned with salt").
Sausage makingis a natural outcome of efficient butchery. Traditionally, sausage makerssaltedvarioustissuesandorganssuch as scraps,organ meats, blood, and fat to help preserve them. They then stuffed them into tubular casings made from the cleaned intestines of the animal, producing the characteristic cylindrical shape. Hence, sausages,puddings, andsalamiare among the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees.
AnAkkadian cuneiformtablet records a dish of intestine casings filled with some sort offorcemeat.
TheGreekpoetHomermentioned a kind ofblood sausagein theOdyssey,Epicharmuswrote a comedy titledThe Sausage, andAristophanes' playThe Knightsis about a sausage vendor who is elected leader. Evidence suggests that sausages were already popular both among theancient GreeksandRomansand most likely with the various tribes occupying the larger part of Europe.
The most famous sausage in ancient Italy was fromLucania(modernBasilicata) and was calledlucanica, a name which lives on in a variety of modern sausages in the Mediterranean.During the reign of the Roman emperorNero, sausages were associated with theLupercaliafestival.Early in the 10th century during theByzantine Empire,Leo VI the Wiseoutlawed the production ofblood sausagesfollowing cases offood poisoning.
AChinese type of sausagehas been described,lap cheong(simplified Chinese:腊肠;traditional Chinese:臘腸;pinyin:làcháng) from theNorthern and Southern dynasties(420–589), made from goat and lamb meat with salt, and flavoured with green onion,bean sauce, ginger, and pepper. The modern type oflap cheonghas a comparatively longshelf life,mainly because of a high content oflactobacilli—so high that it is considered sour by many.
Traditionally, sausage casings were made of the cleaned intestines,or stomachs in the case ofhaggisand other traditional puddings. Today, natural casings are often replaced bycollagen,cellulose, or even plastic casings, especially in the case of industrially manufactured sausages. However, in some parts of thesouthern United States, companies like Snowden's,Monroe Sausage, Conecuh Sausage, and Kelly Foods still use natural casings, primarily from hog or sheep intestines.
A sausage consists of meat cut into pieces or ground, mixed with other ingredients, and filled into a casing. Ingredients may include a cheapstarchfiller such as breadcrumbs or grains, seasoning and flavourings such as spices, and sometimes others such as apple and leek.The meat may be from any animal but is often pork, beef orveal, or poultry. The lean meat-to-fatratiodepends upon the style and producer. The meat content as labelled may exceed 100%, which happens when the weight of meat exceeds the total weight of the sausage after it has been made, sometimes including a drying process which reduces water content.
In some jurisdictions foods described as sausages must meet regulations governing their content. For example, in the United States, theDepartment of Agriculturespecifies that the fat content of different defined types of sausage may not exceed 30%, 35% or 50% by weight; some sausages may contain binders or extenders.
Many traditional styles of sausage from Asia and mainland Europe use no bread-based filler and include only meat (lean meat and fat) and flavorings.In the United Kingdom and other countries withEnglish cuisinetraditions, many sausages contain a significant proportion of bread and starch-based fillers, which may comprise 30% of ingredients. The filler in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, the filler expands and absorbs moisture and fat from the meat.
When the food processing industry produces sausages for a lowprice point, almost any part of the animal can end up in sausages, varying from cheap, fatty specimens stuffed with meat blasted off the carcasses (mechanically recovered meat, MRM) andrusk. On the other hand, the finest quality contain only choice cuts of meat and seasoning.In Britain, "meat" declared on labels could in the past include fat, connective tissue, and MRM. These ingredients may still be used but must be labelled as such, and up to 10% water may be included without being labelled.
Many nations and regions have their own characteristic sausages, using meats and other ingredients native to the region and employed in traditional dishes.
Belutakis the traditionalBruneianbeef sausage.It is made with minced beef and tallow, marinated with garlic, salt, chillies and spices, and stuffed into cow's or buffalo's small intestines.It is then fermented through dehydration.Belutak is a common side dish alongsideambuyat.
A European-style smoked savoryhóng cháng(simplified Chinese:红肠;traditional Chinese:紅腸red sausage) is produced in Harbin, China's northernmost major city.It is similar to Lithuanian and Polish sausages includingkiełbasaandpodhalańskaand tends to have a more European flavour than other Chinese sausages. This kind of sausage was first produced in a Russian-capitalized factory named Churin sausage factory in 1909. Harbin-style sausage has become popular in China, especially in northern regions.
Lap cheong(simplified Chinese:腊肠;traditional Chinese:臘腸;pinyin:làcháng;Jyutping:laap6 coeng4;Cantonese Yale:laahp chéung; also lap chong, lap chung, lop chong) are dried pork sausages that look and feel like pepperoni but are much sweeter. In southwestern China, sausages are flavored with salt, red pepper and wild pepper. People often cure sausages by smoking and air drying.
Small sausage in large sausage, a segment of Taiwanese pork sausage is wrapped in a sticky rice sausage to make this delicacy, usually served chargrilled.
There are severalLao sausagetypes, but the most popular aresai uaandsai gorkthat have a unique taste and are different from most sausages found internationally. Sai oua is an ancient Lao word that literally combines sai (intestine) with ua (stuffed). It originated from Luang Prabang, an ancient royal capital of the formerLan Xangkingdom (1353–1707) located in Northern Laos.Sai ua moo (Lao sausage made with pork meat) was listed among a collection of hand-written recipes fromPhia Sing(1898–1967), the king's personal chef and master of ceremonies.Both sai ua and sai gork are some of the most popular traditional Lao dishes enjoyed by Lao people not only in Laosbut also in countries where Lao people have migrated to.
In the Philippines, sausages are generally calledlonganiza(Filipino:longganisa) in the northern regions andchorizo(Visayan:choriso,tsorisoorsoriso) in the southern regions. They are usually fresh or smoked sausages, distinguished primarily by either being sweet (jamonadoorhamonado) or garlicky (de recadoorderecado). There are numerous kinds of sausages in the Philippines, usually unique to a specific region likeVigan longganisa,Alaminos longganisa, andChorizo de Cebu. The most widely known sausages in Philippine cuisine is thePampanga longganisa. Bulk sausage versions are also known inPhilippine Englishas "skinless sausages". There are also a few dry sausages likeChorizo de BilbaoandChorizo de Macao. Most Filipino sausages are made from pork, but they can also be made from chicken, beef, or even tuna.
There are many varieties of sausages known toThai cuisine, some of which are specialities of a specificregion of Thailand. Fromnorthern Thailandcomessai ua, a grilled minced pork sausage flavored withcurry pasteand fresh herbs.Another grilled sausage is calledsai krok Isan, a fermented sausage with a distinctive slightly sour taste fromnortheastern Thailand(the region also known asIsan).
In the UK and Ireland, sausages are a very popular and common feature of the national diet and popular culture. British sausagesand Irish sausages are normally made from raw (i.e., uncooked, uncured, unsmoked) pork, beef, venison or other meats mixed with a variety of herbs and spices and cereals, many recipes of which are traditionally associated with particular regions (for exampleCumberland sausagesandLincolnshire sausage). They normally contain a certain amount ofruskorbread-rusk, and are traditionally cooked by frying, grilling or baking. They are most typically 10–15 cm (3.9–5.9 in) long, the filling compressed by twisting the casing into concatenated "links" into the sausage skin, traditionally made from the preparedintestineof the slaughtered animal; most commonly a pig.
Due to their habit of often exploding due to shrinkage of the tight skin during cooking, they are often referred to asbangers, particularly when served with the most common accompaniment of mashed potatoes to form a bi-national dish known asbangers and mash.
Pigs in blanketsis a dish consisting of small sausages (usuallychipolatas) wrapped inbacon.They are a popular and traditional accompaniment to roastturkeyin aChristmas dinnerand are served as aside dish.
InDublin, sausages are often served in a stew calledcoddlewhere they are boiled without first being browned.
There are various laws concerning the meat content of sausages in the UK. The minimum meat content to be labelled pork sausages is 42% (30% for other types of meat sausages), although to be classed as meat, the pork can contain 30% fat and 25% connective tissue. Often the cheapest supermarket pork sausages do not have the necessary meat content to be described as pork sausages and are simply labelledsausages; with even less meat content they are described asbangers(an unregulated name).These typically containMRMwhich was previously included in meat content, but under later EU law cannot be so described.
A popular breakfast food is thesquare sausage, also known as a Lorne sausage. This is normally eaten as part of a fullScottish breakfastor on a Scottish morning roll. The sausage is produced in a rectangular block and individual portions are sliced off. It is seasoned mainly with pepper. It is rarely seen outside Scotland.
Polish sausages,kiełbasa, come in a wide range of styles such as swojska, krajańska, szynkowa (aham sausage), biała, śląska,krakowska, podhalańska,kishkaand others. Sausages in Poland are generally made of pork, rarely beef. Sausages with low meat content and additions like soy protein, potato flour or water binding additions are regarded as of low quality. Because of climate conditions, sausages were traditionally preserved bysmoking, rather than drying, like in Mediterranean countries.
Since the 14th century, Poland excelled in the production of sausages, thanks in part to the royal hunting excursions across virgin forests with game delivered as gifts to friendly noble families and religioushierarchyacross the country. The extended list of beneficiaries of such diplomatic generosity included city magistrates, academy professors,voivodes,szlachta. Usually the raw meat was delivered in winter and the processed meat throughout the rest of the year. With regard to varieties, early Italian, French and German influences played a role. Meat commonly preserved in fat and by smoking was mentioned by historianJan Długoszin his annals:Annales seu cronici incliti regni PoloniaeTheAnnalescovered events from 965 to 1480, with mention of the hunting castle inNiepołomicealong with King Władysław sending game to Queen Zofia fromNiepołomice Forest, the most popular hunting ground for thePolish royaltybeginning in the 13th century.
Sausages in Italian cuisine(Italian:salsiccia,Italian:[salˈsittʃa],pl.salsicce) are often made of pure pork. Sometimes they may contain beef.Fennelseeds and chilli are generally used as the primary spices in the South of Italy, while in the center and North of the country black pepper and garlic are more often used.
An early example of Italian sausage islucanica, discovered byRomansafter the conquest ofLucania. Lucanica's recipe changed over the centuries and spread throughout Italy and the world with slightly different names.Today, lucanica sausage is identified asLucanica di Picerno, produced inBasilicata(whose territory was part of the ancient Lucania).
Mazzafegatosausage ('livermash', or 'liver sausage') is a sausage typically fromAbruzzo,Lazio,Marche,Umbria, andTuscanyregions that includes mashed liver. The style from Abruzzo includes pork liver, heart, lungs, and pork cheek, and is seasoned with garlic, orange peel, salt, pepper, andbay leaves.Salsiccia al finocchio('fennelsausage') is a sausage popularised in theSicilyregion.These sausages differ from the Tuscan style sausage due the addition of crumbed, dried fennel seeds to the other spices used.
Salsiccia fresca('fresh sausage') is a type of sausage that is usually made somewhat spicy. It is made from fresh meat (often pork) and fat, and is flavoured with spices, salt, and pepper, and traditionally stuffed into natural gutcasings.Salsiccia fresca al peperoncino('fresh chilli sausage') is a spicy sausage flavoured with chopped garlic, salt, and chilli pepper (which gives the sausage a redder colour).Salsiccia secca('dried sausage') is an air dried sausages typically made from either the meat of domestic pigs or from the meat from wild boars.Salsiccia toscana('Tuscansausage'), also known assarciccia, is made from various cuts of pork, including the shoulder and ham, which is chopped and mixed with herbs such assageandrosemary.
Maltese sausage (Maltese:Zalzett tal-Malti) is made of pork, sea salt, black peppercorns, coriander seeds and parsley. It is short and thick in shape and can be eaten grilled, fried, stewed, steamed or even raw when freshly made. A barbecue variety is similar to the original but with a thinner skin and less salt.
In Ukrainian sausage is called "kovbasa" (ковбаса).  It is a general term and is used to describe a variety of sausages including "domashnia" (homemade kovbasa), "pechinky" (liver kovbasa), "krovianka" (kovbasa filled with blood and buckwheat) and "vudzhena" (smoked kovbasa). The traditional varieties are similar to Polishkielbasa.
It is served in a variety of ways such as fried with onions atopvarenyky, sliced on rye bread, eaten with an egg and mustard sauce, or in "Yayechnia z Kovbosoyu i yarnoyu" a dish of fried kovbasa with red capsicum and scrambled eggs. In Ukraine kovbasa may be roasted in an oven on both sides and stored in ceramic pots with lard. The sausage is often made at home; however it has become increasingly brought at markets and even supermarkets. Kovbasa also tends to accompany "pysanka" (dyed and decorated eggs) as well as the eastern Slavic bread,paskain Ukrainian baskets atEastertime and is blessed by the priest with holy water before being consumed.
French distinguishes betweensaucisson (sec), cured sausage eaten uncooked, andsaucisse, fresh sausage that needs cooking.Saucissonis almost always made of pork cured with salt, spices, and occasionally wine or spirits, but it has many variants which may be based on other meats and include nuts, alcohol, and other ingredients. It also differentiates betweensaucissonandboudin("pudding") which are similar to the BritishBlack,WhiteandRed puddings.
Specifickinds of French sausageinclude:
Other French sausages include thediot.
There is an enormous variety of German sausages. Some examples of German sausages includeFrankfurters/Wieners,Bratwürste, Rindswürste,Knackwürste, andBockwürste.Currywurst, a dish of sausages with curry sauce, is a popular fast food in Germany.
Loukániko(Greek: λουκάνικο) is the common Greek word forporksausage.
The name 'loukaniko' is derived fromancient Roman cuisine.
Nordicsausages (Danish:pølse,Norwegian:pølsa/pølse/pylsa/korv/kurv,Icelandic:bjúga/pylsa/grjúpán/sperðill,Swedish:korv,Finnish:makkara) are usually made of 60–80% very finely ground pork, very sparsely spiced withpepper,nutmeg,allspiceor similar sweet spices (groundmustard seed, onion and sugar may also be added). Water, lard, rind,potato starch flourand soy or milk protein are often added for binding and filling. In southern Norway, grilled and wiener sausages are often wrapped in alompe, a potato flatbread somewhat similar to alefse.
Virtually all sausages will be industrially precooked and either fried or warmed in hot water by the consumer or at thehot dog stand. Since hot dog stands are ubiquitous in Denmark (known asPølsevogn) some people regardpølseras one of thenational dishes, perhaps along withmedisterpølse, a fried, finely ground pork and bacon sausage. The most noticeable aspect of Danish boiled sausages (never the fried ones) is that the casing often contains a traditional bright-red dye. They are also calledwienerpølserand legend has it they originate fromViennawhere it was once ordered that day-old sausages be dyed as a means of warning.
The traditional Swedishfalukorvis a sausage made of a grated mixture of pork and beef or veal with potato flour and mild spices, similarly red-dyed sausage, but about 5 cm thick, usually baked in the oven coated in mustard or cut in slices and fried. The sausage got its name fromFalun, the city from where it originates, after being introduced by German immigrants who came to work in the region's mines. Unlike most other ordinary sausages it is a typical home dish, not sold at hot dog stands. Other Swedish sausages includeprinskorv,fläskkorv,köttkorv[sv]andisterband; all of these, in addition tofalukorv, are often accompanied by potato mash orrotmos(a root vegetable mash) rather than bread.Isterbandis made of pork, barley groats and potato and is lightly smoked.
In Iceland,lambmay be added to sausages, giving them a distinct taste. Horse sausage and mutton sausage are also traditional foods in Iceland, although their popularity is waning. Liver sausage, which has been compared to haggis, and blood sausage are also a common foodstuff in Iceland.
In Finland, there are a few traditional types of sausages that have become a part ofFinnish cuisine, such asryynimakkara(groat sausage).There's also ablood sausagecalledmustamakkara(black sausage), which has become a traditional dish in theTampereregion.Usually grilled sausages are very popular in Finland during the summer, especially injuhannus.
Embutidos(or enchidos) such aschouriço,linguiça, oralheiragenerally contain hashed meat, most commonly pork, seasoned with aromatic herbs or spices (pepper, red pepper, paprika, garlic, rosemary, thyme, cloves, ginger, nutmeg, etc.).
Traditional Russian cuisine eschews the fine cutting or grounding of meat. Thus sausagemaking, though generally known in Russia since at least 12th century, was not popular and largely started in earnest with thePetrine reforms, when a lot of Western products and practices were introduced. Traditional sausages were based on mixing meat with cereals, much like modernkishkaand Polishkaszanka, while the newer purely meat varieties were made in German and Polish styles, often highly spiced and loaded with preservatives for non-refrigerated storage. One of thepre-revolutionaryrecipes specified as much as halfpoundofsaltpetreper apoodof meat.
After the Revolution, the sausage-making was largely concentrated in large, governmentally controlled meat processing plants, often built from the American examples, which introduced new, medically controlled and industrially made styles such as omnipresent Sovietbolognas—Doktorskaya sausageand its fatterLyubitelskayavariant, as well as genericwienersand very status-loaded and scarce smoked sausages andsalamis. Traditional sausages continued to be made for local consumption by the farmers and such, often sold onKolkhoz markets, like the home-style sausage, made from roughly minced pork and its fat, spiced with garlic and black pepper — this was a raw sausage, intended for roasting or grilling, but sometimes cooked by hot smoking for preservation and flavour (this variant is often called Ukrainian).
Since the return of capitalism, all imaginable types of sausage are produced and imported in Russia, but the traditional styles, be it a factory made Doctor's bologna, artisanal links of delicately smoked Ukrainian or boldly red Krakow, or buckwheat-stuffedblood sausage, still endure.
Types of sausages in Serbia include Sremska, Požarevačka, and Sudžuk.
In Spain, fresh sausages,salchichas, which are eaten cooked, and cured sausages,embutidos, which are eaten uncooked, are two distinct categories. Among the cured sausages are found products likechorizo,salchichón, andsobrasada.Blood sausage,morcilla, is found in both cured and fresh varieties. They are made with pork meat and blood, usually adding rice, garlic, paprika and other spices. There are many regional variations, and in general they are either fried or cooked incocidos.
Fresh sausage may be red or white. Red sausages containpaprika(pimentónin Spanish) and are usually fried; they can also contain other spices such as garlic, pepper or thyme. The most popular type of red sausage is perhapstxistorra, a thin and long paprika sausage originating inNavarre.  White sausages do not contain paprika and can be fried, boiled in wine, or, more rarely, in water.
See the sectionNordic countriesabove
Thecervelat, a cooked sausage, is often referred to as Switzerland's national sausage. A great number of regional sausage specialties exist as well, including air-dried such assalami.
In most of Latin America, a few basic types of sausages are consumed, with slight regional variations on each recipe. These arechorizo(raw, rather than cured and dried like its Spanish namesake),longaniza(usually very similar tochorizobut longer and thinner),morcillaorrelleno(blood sausage), andsalchichas(often similar tohot dogsorVienna sausages). Beef tends to be more predominant than in the pork-heavy Spanish equivalents.
In Argentina and Uruguay, many sausages are consumed. Eaten as part of the traditionalasado,chorizo(beef and/or pork, flavored with spices) andmorcilla(blood sausage orblack pudding) are the most popular. Both share a Spanish origin. One local variety is thesalchicha argentina(Argentine sausage),criollaorparrillera(literally, barbecue-style), made of the same ingredients as the chorizo but thinner.There are hundreds of salami-style sausages. Very popular is thesalame tandilero, from the city ofTandil. Other types includelonganiza,cantimpaloandsoppressata.
Vienna sausages are eaten as an appetizer or in hot dogs (called panchos), which are usually served with different sauces and salads.Leberwurstis usually found in every market. Weisswurst is also a common dish in some regions, eaten usually with mashed potatoes orchucrut(sauerkraut).
Longanizais the most common type of sausage, or at least the most common name in Chile for sausages that also could be classified aschorizo. The Chilean variety is made of four parts pork to one partbacon(or less) and seasoned with finely ground garlic, salt, pepper, cumin, oregano, paprika and chilli sauce. The cities ofChillánandSan Carlosare known among Chileans for having the bestlonganizas.
Another traditional sausage is theprieta, the Chilean version ofblood sausage, generally known elsewhere in Latin America asmorcilla. In Chile, it contains onions, spices and sometimes walnut or rice and is usually eaten atasadosor accompanied by simple boiled potatoes. It sometimes has a very thick skin so is cut open lengthwise before eating. "Vienesa"s orVienna sausagesare also very common and are mainly used in thecompleto, the Chilean version of the hot dog.
A grilled chorizo served with a butteredarepais one of the most commonstreet foodsin Colombia.Butifarras Soledeñasare sausages fromSoledad, Atlántico, Colombia.  In addition to the standard Latin American sausages, dried pork sausages are served cold as a snack, often to accompany beer drinking. These includecábanos(salty, short, thin, and served individually),butifarras(ofCatalanorigin; spicier, shorter, fatter and moister than cábanos, often eaten raw, sliced and sprinkled with lemon juice) andsalchichón(a long, thin and heavily processed sausage served in slices).
The most commonMexicansausage by far ischorizo. It is fresh and usually deep red in color (in most of the rest of Latin America, chorizo is uncolored and coarsely chopped). Some chorizo is so loose that it spills out of its casing as soon as it is cut; this crumbledchorizois a popular filling fortortasandwiches, eggs,breakfast burritosandtacos.Salchichas,longaniza(a long, thin, lightly spiced, coarse chopped pork sausage),moronga(a type of blood pudding) andhead cheeseare also widely consumed.
In El Salvador, chorizos are quite common, and the ones from the city ofCojutepequeare particularly well known there. The links, especially of those from Cojutepeque, are separated with corn husks tied in knots (see photo). Like most chorizos in Latin America, they are sold raw and must be cooked.
North Americanbreakfast or country sausageis made from uncooked ground pork, breadcrumbs and salt mixed withpepper,sage, and other spices. It is widely sold in grocery stores in a large synthetic plastic casing, or in links which may have a protein casing. It is also available sold by the pound without a casing. It can often be found on a smaller scale in rural regions, especially in southern states, where it is either in fresh patties or in links with either natural or synthetic casings as well as smoked. This sausage is most similar to English-style sausages and has been made in the United States since colonial days. It is commonly sliced into small patties and pan-fried, or cooked and crumbled intoscrambled eggsorgravy.  Other uncooked sausages are available in certain regions in link form, includingItalian,bratwurst,chorizo, andlinguica.
Several varieties of meat-and-grain sausages developed in the US.Scrappleis a pork-and-cornmeal sausage that originated in theMid-Atlantic States.Goettais a pork-and-oats sausage that originated in Cincinnati.Livermush, originating in North Carolina, is made with pork, liver, and cornmeal or rice.All were developed by German immigrants.
In Louisiana, there is a variety of sausage that is unique to its heritage, a variant ofandouille. Unlike the original variety native to Northern France, Louisiana andouille has evolved to be made mainly of pork butt, not tripe, and tends to be spicy with a flavor far too strong for the mustard sauce that traditionally accompanies French andouille: prior to casing, the meat is heavily spiced with cayenne and black pepper. The variety from Louisiana is known asTasso hamand is often a staple inCajunandCreolecooking. Traditionally it is smoked over pecan wood or sugar cane as a final step before being ready to eat. In Cajun cuisine,boudinis also popular. Sausages made in the French tradition are popular in Québec, Ontario, and parts of the Prairies, where butchers offer their own variations on the classics.  Locals ofFlin Flonare especially fond of theSaucisse de Toulouse, which is often served withpoutine.
Hot dogs, also known as frankfurters or wieners, are the most common pre-cooked sausage in the United States and Canada. Another popular variation is thecorn dog, which is a hot dog that is deep fried in cornmeal batter and served on a stick. A common and popular regional sausage in New Jersey and surrounding areas ispork roll, usually thinly sliced and grilled as a breakfast meat.
Other popular ready-to-eat sausages, often eaten insandwiches, includesalami, American-stylebologna,Lebanon bologna,prasky,liverwurst, andhead cheese.Pepperoniand Italian sausage are popularpizzatoppings.
Australian sausages have traditionally been made with beef, pork andchicken, while recentlygame meatssuch askangaroohave been used that typically have much less fat. English style sausages, known colloquially as "snags", come in two varieties: thin, that resemble an English 'breakfast' sausage, and thick, known as 'Merryland' in South Australia. These types of sausage are popular atbarbecuesand can be purchased from any butcher or supermarket.Devonis a spiced pork sausage similar toBologna sausageandGelbwurst. It is usually made in a large diameter, and it is often thinly sliced and eaten cold in sandwiches.
Mettwurstand other German-style sausages are highly popular inSouth Australia, often made in towns likeHahndorfandTanunda, due to the large German immigration to the state during early settlement. Mettwurst is usually sliced and eaten cold on sandwiches or alone as a snack. A local variation oncabanossi, developed by Italian migrants after World War II using local cuts of meat, is a popular snack at parties. The Don small goods company developed a spiced snack-style sausage based on the cabanossi in 1991 called Twiggy Sticks.
In Australia it is common to eat a sausage on a single slice of bread topped with onions and either tomato or barbeque sauce. This food item is known as asausage sizzle.
Vegetarianandvegansausages are also available in some countries, or can be made from scratch at home.These may be made fromtofu,seitan,nuts,pulses,mycoprotein,soyaprotein, vegetables or any combination of similar ingredients that will hold together during cooking.These sausages, like most meat-replacement products, generally fall into two categories: some are shaped, colored, flavored, and spiced to replicate the taste and texture of meat as accurately as possible; others such as theGlamorgan sausagerely on spices and vegetables to lend their natural flavor to the product and no attempt is made to imitate meat.While not vegetarian, the soya sausage was invented 1916 in Germany. First known asKölner Wurst("Cologne Sausage") by later German ChancellorKonrad Adenauer(1876–1967).
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