View source for List of sausages

{{Short description|None}}
{{Use dmy dates|date=July 2022}}
[[File:Chorizo (4776711673).jpg|thumb|[[Chorizo]] sausage]]
[[File:Saucisson 04.JPG|thumb|[[Saucisson]]]]
[[File:Skilandis2.jpg|thumb|[[Skilandis]]]]
[[File:Salame in fume.jpg|thumb|[[Sausage]]s being [[Smoking (cooking)|smoked]]]]

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 (sausage)|casing]] traditionally made from [[intestine]], but sometimes synthetic. Some sausages are [[Cooking|cooked]] during processing and the casing may be removed after. [[Sausage making]] is a traditional [[food preservation]] technique. Sausages may be preserved.

==By type==
{{dynamic list}}
[[File:Johns, Fitzrovia, London (6959378220).jpg|thumb|A [[British cuisine|British]]-style breakfast with [[black pudding]] (far left)]]
[[File:Sai ua.JPG|thumb|[[Sai ua]] is a grilled pork sausage from [[Northern Thailand]], Laos and Northeastern [[Myanmar]].]]
[[File:Salami aka.jpg|thumb|[[Winter salami]] is a type of [[Hungarian people|Hungarian]] [[salami]]<ref>[http://herz.hu/?page_id=102 Herz salami 1888]</ref> based on a centuries-old producing tradition.]]
* [[Blood sausage]]
* [[Boerewors]]
* [[Mutura]]
* [[Fermented sausage]] – a type of sausage that is created by salting chopped or ground meat to remove moisture, while allowing beneficial bacteria to break down sugars into flavorful molecules
* {{annotated link|Garlic sausage}} – pork and/or beef/veal based sausage with fresh or dried/granulated garlic
* {{annotated link|Gyurma}}
* {{annotated link|Helzel}}
* {{annotated link|Hot dog}}
* {{annotated link|Kielbasa}}
* {{annotated link|Kranjska klobasa}}
* {{annotated link|Loukaniko}}
* {{annotated link|Lucanica}}
* {{annotated link|Merguez}} – fresh lamb and or beef based spicy sausage
* {{annotated link|Panchuker}}
* {{annotated link|Sai ua}}
* {{annotated link|Summer sausage}}
* {{annotated link|Träipen}}
* [[Sausage#Vegetarian versions|Vegetarian sausage]] – may be made from [[tofu]], [[seitan]], [[nut (fruit)|nuts]], [[pulse (legume)|pulses]], [[mycoprotein]], [[soybean|soya]] protein, [[vegetable]]s or any combination of similar ingredients that will hold together during cooking<ref>{{cite news|last=Lapidos|first=Juliet|title=Vegetarian Sausage: Which imitation pig-scrap-product is best?|url=http://www.slate.com/articles/life/food/2011/06/vegetarian_sausage.single.html|newspaper=Slate|date=8 June 2011}}</ref>
* [[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#South America|chorizo]] of many South American countries is different from the Spanish chorizo.

===Argentina===

* [[Bondiola]]
* [[Chorizo]]
* [[Longaniza]]
* [[Morcilla]]
* Salamin

===Australia===
* Bunnings Sausage/ [[Democracy sausage]] (or snags) see [[Sausage sizzle]]
* [[Chipolata]]
* [[Devon (sausage)|Devon]] (also known as 'Polony' or 'Fritz')
* [[Kangaroo meat#Nutrition and products|Kanga Bangas]]
* [[Saveloy]]

===Austria===
[[File:Extrawurst.JPG|thumb|Smoked [[Extrawurst]]]]
* [[Blood sausage#Germany and Austria|Blunze]]
* [[Extrawurst]]
* Jausenwurst<ref>{{cite book | last=Sinclair | first=C. | title=Dictionary of Food: International Food and Cooking Terms from A to Z | publisher=Bloomsbury Publishing | year=2009 | isbn=978-1-4081-0218-3 | url=https://books.google.com/books?id=Mdwm7jI9J10C&pg=PT681 | access-date=7 February 2021 | page=681}}</ref>
* [[Käsekrainer]]
* [[Vienna sausage]]

===Belarus===
* [[Brativurst#Belarus|Пальцам пханая каўбаса]]
* [[Blood sausage#Belarus|Крывянка]] or [[Kaszanka]] or [[black pudding]]
* [[Veraschaka]]
* [[Machanka]]

===Belgium===
* [[Blood sausage#Belgium, Netherlands and Luxembourg|Bloedworst]]
* [[Boudin vert#Belgium|Boudin vert]]
* [[Cervelat#Belgium, Switzerland and Luxembourg|Cervela]]

===Bosnia===
* [[Ćevapi]]
* [[Sujuk|Sudžuka]]
* [[Kielbasa|Kobasica]]

===Brazil===
* [[Chouriço doce]]
* [[Linguiça]]
* [[Salsichão]]
* [[Brativurst]]

===Brunei===
* [[Belutak]]

===Bulgaria===
[[Image:Lukanka.jpg|thumb|right|[[Lukanka]]]]
* [[Lukanka]]
* [[Sujuk]]

===Canada===
* [[Lunenburg pudding]]<ref>{{cite book | last=Hempstead | first=A. | title=Moon Atlantic Canada: Nova Scotia, New Brunswick, Prince Edward Island, Newfoundland & Labrador | publisher=Avalon Publishing | series=Travel Guide | year=2017 | isbn=978-1-63121-486-8 | url=https://books.google.com/books?id=ZdPuDQAAQBAJ&pg=PT171 | access-date=23 October 2017 | page=pt171}}</ref>
* Pepperette - made from ground meat, with turkey, beef, and pork being the most common varieties
===Chile===
* [[Chorizo]]
* [[Longaniza]]

===China===
{{Main|Chinese sausage}}

===Cambodia===
* [[Tongmo]]

===Colombia===
[[File:Butifarras soledeñas.jpg|thumb|[[Butifarras Soledeñas]]: sausages of [[Soledad, Atlántico]], [[Colombia]]]]
* [[Butifarra Soledeñas]]
* Longaniza
* Chorizo, chorizo santarrosano
* Morcilla (Rellena)
* Chunchullo

===Croatia===
* [[Češnovka]]
* Čurke
* Istarska kobasica
* [[Blood sausage|Krvavica]]
* [[Kulen]]
* Kulenova seka
* [[Švargl]]
* [[Čajna]]

===Cuba===
* [[Chorizo]]
* [[Moronga]]

===Czechia===
* [[Blood sausage|Jelito]]
* Špekáček
* [[Talián]]
* Trampské cigáro
* Ostravská klobása
* Vinná klobása

===Denmark===
[[Image:Medisterpølse.jpg|thumb|Pieces of fried [[medisterpølse]], of approx. 5&nbsp;cm]]
* [[Blood sausage|Blodpølse]]
* [[Medisterpølse]]
* [[Rød pølse]]
* Ringriderpølse
* Sønderjysk spegepølse
* Sardel

===El Salvador===
 
* ''[[Butifarra]]''
* ''[[Chorizo]]''
* ''[[Longaniza]]''

===Estonia===
* [[Blood sausage|Verivorst]]

===Faroe Islands===
* [[Blóðpylsa]]

===Finland===
* [[Mustamakkara]]
* [[Ryynimakkara]]
* [[Siskonmakkara]]

===France===
[[File:Boudin blanc au chou.jpg|thumb|upright|Various [[boudin]]]]
* {{annotated link|Andouille}}
* {{annotated link|Andouillette}}
* {{annotated link|Boudin}}
* {{annotated link|Boudin blanc de Rethel}}
* {{annotated link|Cervelas de Lyon}}
* {{annotated link|Chipolata}}
* {{annotated link|Diot}}
* {{annotated link|Morteau sausage}}
* {{annotated link|Rosette de Lyon}}
* {{annotated link|Saucisse de Toulouse}}
* {{annotated link|Saucisse de Strasbourg}} 
* {{annotated link|Sabodet}}
* {{annotated link|Saucisson}}
* {{annotated link|Saucisson de Lyon}}

===Georgia===
* [[Kupati]]

===Germany===
[[File:Thüringer Rostbratwurst.jpg|thumb|[[Thuringian sausage]]]]
[[File:German Bratwürste.jpg|thumb|upright|A variety of [[bratwurst]] on a stand at the Hauptmarkt in [[Nuremberg]], Germany]]
{{div col|colwidth=30em}}
* {{annotated link|Ahle Wurst}}
* {{annotated link|Beutelwurst}}
* {{annotated link|Bierschinken}}
* {{annotated link|Bierwurst}}
* {{annotated link|Blutwurst}}
* {{annotated link|Bockwurst}}
* {{annotated link|Bratwurst}}
* {{annotated link|Braunschweiger (sausage)|Braunschweiger}}
* {{annotated link|Bregenwurst}}
* {{annotated link|Brühwurst}}
* {{annotated link|Cervelatwurst}}<ref>{{cite book | last=ToldrÃ¡ | first=F. | title=Handbook of Meat Processing | publisher=Wiley | year=2010 | isbn=978-0-8138-2096-5 | url=https://books.google.com/books?id=VYXRl4LTHqwC&pg=PA391 | access-date=23 October 2017 | page=391}}</ref>
* Fleischwurst / Lyoner – finely ground pork sausage
* {{annotated link|Frankfurter Rindswurst}}
* {{annotated link|Frankfurter Würstchen}}
* {{annotated link|Gelbwurst}}
* {{annotated link|Jagdwurst}}
* {{annotated link|Knackwurst}}
* {{annotated link|Knipp}}
* {{annotated link|Kochwurst}}
* {{annotated link|Kohlwurst}}
* {{annotated link|Landjäger}}
* {{annotated link|Leberkäse}}
* {{annotated link|Leberwurst}}
* {{annotated link|Mettwurst}}
* {{annotated link|Möpkenbrot}}
* {{annotated link|Nürnberger Bratwürste}}
* {{annotated link|Pinkel}}
* {{annotated link|Regensburger Wurst}}
* {{annotated link|Saumagen}}
* {{annotated link|Ham sausage|Schinkenwurst}}
* {{annotated link|Stippgrütze}}
* {{annotated link|Teewurst}}
* {{annotated link|Thuringian sausage|Thüringer Rostbratwurst}}
* {{annotated link|Thüringer Rotwurst}}
* {{annotated link|Vienna sausage|Wiener Würstchen}}<ref>{{cite book | last=Steves | first=R. | title=Rick Steves Berlin | publisher=Avalon Publishing | year=2017 | isbn=978-1-63121-694-7 | url=https://books.google.com/books?id=YJiYDgAAQBAJ&pg=PT606 | access-date=23 October 2017 | page=pt606}}</ref>
* {{annotated link|Weckewerk}}
* {{annotated link|Weisswurst}}
* {{annotated link|Westfälische Rinderwurst}}
* {{annotated link|Wollwurst}}
* {{annotated link|Zungenwurst}}
* {{annotated link|Zwiebelwurst}}<ref>{{cite book | last=Sheraton | first=M. | title=The German Cookbook: A Complete Guide to Mastering Authentic German Cooking | publisher=Random House Publishing Group | year=2010 | isbn=978-0-307-75457-8 | url=https://books.google.com/books?id=afjItI5Q9JMC&pg=PT396 | access-date=23 October 2017 | page=pt396}}</ref>
{{div col end}}

===Greece===
* [[Loukaniko]]
* [[Noumboulo]]
* [[Seftalia]] these are 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&nbsp;cm long, 3–4&nbsp;cm wide. There will be 15–30 in one kilo.
* [[Salami aeras]] are a 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.

===Hungary===
{{Further|Hungarian sausages}}
[[Image:Wood Plate HU Debrecener.jpg|thumb|upright|[[Debrecener]] (indicated by green arrows) atop a wood platter (festival of meat) at a Hungarian restaurant]]
* [[Csabai]]<ref>{{cite book | last=Long | first=L.M. | title=Ethnic American Food Today: A Cultural Encyclopedia | publisher=Rowman & Littlefield Publishers | year=2015 | isbn=978-1-4422-2731-6 | url=https://books.google.com/books?id=DBzYCQAAQBAJ&pg=PA277 | access-date=23 October 2017 | page=277}}</ref><ref>{{cite book | last1=Phillips | first1=A. | last2=Scotchmer | first2=J. | title=Hungary | publisher=Bradt Travel Guides | series=Bradt Guides | year=2010 | isbn=978-1-84162-285-9 | url=https://books.google.com/books?id=81kPyXxxqLwC&pg=PA373 | access-date=23 October 2017 | page=373}}</ref>
* [[Gyulai]]
* [[Pick Szeged|Pick]]<!--This may be a brand name not a style of sausage, see [[:hu:Pick Szeged Zrt.]]-->
* [[Debrecener]]
* [[Liverwurst]]
* [[Winter salami]]

===India===
* [[Goan sausage|Goan Sausage]]
*[[Blood sausage#India|Doh snam]]

===Indonesia===
* [[Frikandel]]
* [[Blood sausage#Java|Saren]]
* [[:id:Sosis Solo|Sosis solo]]
* ''Urutan'' – traditional Balinese smoked or air-dried sausage, made from pork stuffed into pig intestines<ref>{{Cite web|url=https://www.thejakartapost.com/news/2013/08/18/ku-de-ta-sacred-table-surprises.html|title = Ku de Ta: Sacred table surprises}}</ref><ref>{{Cite web|url=https://www.scmp.com/lifestyle/food-drink/article/2131048/balinese-roast-pig-ubuds-five-best-babi-guling-restaurants-ones|title = Balinese roast pig: The five best places to eat a decadent delight|date = 31 January 2018}}</ref>

===Ireland===
* [[Black pudding]]
* [[Drisheen]]
* [[White pudding]]

===Italy===
{{Main|Sausages in Italian cuisine}}
[[File:'Nduja.JPG|thumb|[['Nduja]] is a particularly spicy, spreadable pork sausage from the region of [[Calabria]] in [[Southern Italy]].]]
[[File:Soppressata di Gioi (Cilento).jpg|thumb|upright|A variety of [[soppressata]]]]
* [[Biroldo]]
*[[Ciauscolo]]
*[[Cervellata]]
*[[Ciavàr]]
*[[Cotechino]]
*[[Cotechino Modena]]
*[[Genoa salami]]
* Kaminwurz or kaminwurze – [[Drying (food)|air-dried]] and [[Smoking (cooking)|cold-smoked]] sausage (''Rohwurst'') made of [[beef]] and [[fatback]] or [[pork]],<ref name="Publishing 2012 p. 34">{{cite book | last=Publishing | first=DK | title=Sausage | publisher=DK Publishing | year=2012 | isbn=978-1-4654-0092-5 | url=https://books.google.com/books?id=-XIpGXII9SAC&pg=PA34 | language=de | access-date=25 September 2015 | page=34}}</ref> produced in the [[South Tyrol]] region of northern [[Italy]].<ref>Südtirol – Das Kochbuch Gebundene Ausgabe. Köln: Naumann Und Goebel; (30 August 2011), p. 15, {{ISBN|978-3625130277}}</ref> Occasionally, kaminwurz is also made of [[Lamb and mutton|lamb]], [[Goat meat|goat]] or [[venison]]. The name of the sausage comes from the custom of [[Curing (food preservation)|curing]] the sausages in a [[smokehouse]] attached to the [[chimney]] up on the [[roof truss]] of Tyrolean houses.<ref>{{cite web |url= http://www.metzgerei-mair.com/en/online-shop/kaminwurzen-smoked-dry-sausages-pack-of-3/14-427.html |title= Kaminwurzen – smoked dry sausages, pack of 3 |author=<!--Staff writer(s); no by-line.--> |website= Metzgerei Mair  |access-date= 18 September 2015}}</ref>
*[[Likëngë]]
*[[Luganega]]
*[[Mortadella]]
*[[Mazzafegato|Mazzafegati]]
*[['Nduja]]
*[[Salami]]
*[[Soppressata]]
*[[Zampina]]

====Italian salami====
[[File:Aging meat2.jpg|thumb|upright|Aging [[salumi]]]]
[[Salumi]] are [[Italy|Italian]] [[Curing (food preservation)|cured]] meat products and predominantly made from pork. Only sausage versions of salami are listed below. See the salami article and [[:Category:Salumi|Category:Salumi]] for additional varieties.
* {{annotated link|Ciauscolo}}
* {{annotated link|Cotechino Modena}}
* {{annotated link|Genoa salami}}
* {{annotated link|Mortadella}}
* {{annotated link|'Nduja}}
* {{annotated link|Salami}}
* {{annotated link|Soppressata}}
* {{annotated link|Sopressa}}
* {{annotated link|Strolghino}}

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

===Kazakhstan===
* [[Qazy]]
* [[Qarta]]

===Kenya===
* [[Mutura]]

===Korea===
[[File:Sundae 4.jpg|thumb|[[Sundae (Korean food)|Sundae]] is a type of blood sausage in Korean cuisine.]]
* [[Sundae (Korean food)|Sundae]]

===Laos===
* [[Lao sausage]]
* [[Sai ua]]
* [[Sai gork]]
* [[Som moo]]
===Lebanon===
* [[Makanek]], also referred to as na'anik<ref>{{cite book | last=Wadi | first=S. | title=The New Mediterranean Table: Modern and Rustic Recipes Inspired by Traditions Spanning Three Continents | publisher=Page Street Publishing | year=2015 | isbn=978-1-62414-104-1 | url=https://books.google.com/books?id=1EWwBAAAQBAJ&pg=PA193 | access-date=22 October 2017 | page=193}}</ref><ref>{{cite book | last=Khalifé | first=M. | title=The Mezze Cookbook | publisher=New Holland | year=2008 | isbn=978-1-84537-978-0 | url=https://books.google.com/books?id=c9v7DAiyRQIC&pg=PA10 | access-date=22 October 2017 | page=10}}</ref>

===Lithuania===
[[File:Skilandis2.jpg|thumb|[[Skilandis]]]]
* [[Skilandis]]

===Malaysia===
* [[Lekor]] – fish sausage
* [[Tongmo]] – [[Chams|Cham]]-style spiced beef sausage<ref>{{cite journal |title=Food and Ethnic identity in the Cham Refugee Community in Malaysia |first1=Rie |last1=Nakamura |journal=Journal of the Malaysian Branch of the Royal Asiatic Society |date=Dec 2020 |volume=93 |issue=2 |pages=160 |doi=10.1353/ras.2020.0024}}</ref><ref>{{cite news |url=https://www.bharian.com.my/taxonomy/term/1303/2017/07/300287/tong-mo-menu-istimewa-kemboja |newspaper=[[Berita Harian]] |author=Norhaslinda Abd Wahid |title=Tong mo menu istimewa Kemboja |date=July 9, 2017 |language=ms}}</ref>

===Mexico===
* [[Chorizo]]
* [[Moronga]]

===Namibia===
* [[Boerewors]]
* [[Droëwors]]

===Netherlands===
[[File:Frikandel.jpg|thumb|A [[frikandel]] with fries, lettuce and mayonnaise]]
* {{annotated link|Balkenbrij}}
* {{annotated link|Blood sausage#Belgium, Netherlands and Luxembourg|Bloedworst}}
* {{annotated link|Braadworst}}
* {{annotated link|Frikandel}}
* {{annotated link|Metworst}}
* {{annotated link|Ossenworst}}
* {{annotated link|Rookworst}}
* {{annotated link|Knakworst}}
* {{annotated link|Grillworst}}

===Norway===
* [[Vossakorv]]
* [[Morrpølse]]
* [[Grillpølse]]

===Palestine===
* [[Makanek]]
* [[Sujuk]]
* [[Masareen]]

===Peru===
* [[Salchicha Huachana]]

===Philippines===
{{Further|Longganisa}}
[[File:09828jfBulakan, Bulacan Public Market Foodsfvf 07.jpg|thumb|[[Calumpit longganisa]] at a market in the Philippines]]
[[File:09794jfFajardo Echague Street Loyola Sampaloc Quiapo Manilafvf 16.jpg|thumb|Various types of Philippine ''[[longganisa]]'' in [[Quiapo, Manila]]]]
* [[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===
{{further|kielbasa}}
[[File:Grilled kielbasa.jpg|thumb|Polish [[kielbasa]], grilled]]
* [[Kielbasa]]
* Kiełbasa biała – a white sausage sold uncooked
* Kiełbasa jałowcowa (staropolska) – juniper sausage
* Kiełbasa myśliwska (staropolska) – hunter's sausage
* Kiełbasa wędzona – Polish smoked sausage
* [[Kabanos]] (Kabanosy staropolskie) – a thin, air-dried sausage flavoured with [[caraway]] seed, originally made of pork
* [[Krakowska]] (Kiełbasa krakowska sucha staropolska) – a thick, straight sausage hot-smoked with pepper and garlic
* Wiejska ({{IPA|pol|ˈvʲejska}}) – a large U-shaped pork and veal sausage with [[marjoram]] and [[garlic]]
* Weselna – "[[wedding]]" sausage, medium thick, u-shaped smoked sausage; often eaten during parties, but not exclusively
* [[Kaszanka]] or kiszka – traditional [[blood sausage]] or [[black pudding]]
* [[Myśliwska]] – smoked, dried pork sausage. 
* [[Prasky]]

===Portugal===
[[File:Embutidos de Requena.jpg|thumb|[[Embutido]]]]
* {{annotated link|Alheira}}
* {{annotated link|Azaruja sausage}}
* {{annotated link|Botillo}}
* {{annotated link|Chouriço}}
* {{annotated link|Chouriço doce}}
* {{annotated link|Embutido}}
* {{annotated link|Farinheira}}
* {{annotated link|Linguiça}}
* {{annotated link|Paio}}

===Puerto Rico===
[[Image:Morcilla cocida.jpg|thumb|''Morcilla cocida'', [[Spanish cuisine|Spanish-style]] blood sausage eaten in Spain and Latin America]]
* [[Butifarra]]
* [[Chorizo]]
* [[Longaniza]]
* [[Blood sausage|Morcilla]]
* [[Mortadella]]
* [[Salchichón]]

===Romania===
[[File:Cârnați de Pleșcoi cu muștar și pâine.jpg|thumb|[[Pleşcoi sausages]] served with bread and mustard]]
* [[Babic (sausage)|Babic]]
* [[Banat sausage]]<ref>{{cite web | title=Banat Sausage | website=Radio Romania International | date=23 October 2017 | url=http://main2.rri.ro/en_gb/banat_sausage-2527227 | ref={{sfnref | Radio Romania International | 2017}} | access-date=23 October 2017}}</ref>
*[[Pleşcoi sausages|Pleşcoi sausage]]
* [[Nădlac sausage]]
* [[Tobă]]
* [[Sibiu sausages|Sibiu sausage]]

===Russia===
* [[Doctor's sausage|Doktorskaya kolbasa]] 
* [[Lyubitelskaya]]<ref>{{cite web | url=https://www.rbth.com/russian-kitchen/334014-soviet-sausages | title=The Soviet Union's FAVORITE sausages! | date=18 July 2021 }}</ref>
* Sardelka – a small cooked sausage that is eaten like a frankfurter; it is, however, thicker than a typical frankfurter.
* [[Stolichnaya Sausage]]<ref>{{cite web | url=https://www.rbth.com/russian-kitchen/334014-soviet-sausages | title=The Soviet Union's FAVORITE sausages! | date=18 July 2021 }}</ref>
* [[Shyrtan]]/[[Sharttan]] ({{langx|cv|Шӑрттан}}, [[:ru:Ширтан]]) - a ball-shaped [[Chuvash people|Chuvash]]'s [[sausage]] made from [[stomach]], similar to [[Sujuk]] and [[Haggis]]
* [[Makhan (sausage)]] ([[:ru:Махан (колбаса)]]) - a [[Tatars|Tatar]]'s [[sausage]] similar to [[Qazy]]lyq and [[Sujuk]]
* [[Khaan (sausage)]] ([[:ru:Хаан (блюдо)]]) - a pre-[[Islam]]ic [[blood sausage]] of [[Turkic peoples]], nowadays made only by the [[Yakuts|Sakha people]], as blood sausages are prohibited in Islam.
* [[Tultyrma]] ({{langx|ba|Тултырма}}, [[:ru:Тултырма]]) - a [[Bashkirs|Bashkir]]'s sausage made from heart, liver, and lungs

===Serbia===
* [[Kulen]]
* [[Sremska kobasica]]
* Пеглана кобасица

===Slovakia===
* Hurka
* Krvavnička
* Liptovská saláma
* Spišské párky

===Slovenia===
* [[Carniolan sausage|Kranjska klobasa]]

===South Africa===
* [[Boerewors]]
* [[Droëwors]]
* [[Plaaswors]]
* [[Braai Wors]]
* [[Grabouw Wors]]
* [[Elim Wors]]

===Spain===
[[File:Butifarra Medieval de Vic.jpg|thumb|[[Botifarra]] cooking on a grill]]
[[File:Longaniza.jpg|thumb|[[Longaniza]]]]
* {{annotated link|Androlla}}
* {{annotated link|Botillo}}
* {{annotated link|Butifarra}}
* {{annotated link|Chistorra}}
* {{annotated link|Chorizo}}
* {{annotated link|Chorizo de Pamplona}}<ref>{{cite book | title=Handbook of Fermented Meat and Poultry | publisher=Wiley | year=2014 | isbn=978-1-118-52267-7 | url=https://books.google.com/books?id=yIgeBQAAQBAJ&pg=PA245 | access-date=23 October 2017 | page=245}}</ref>
* {{annotated link|Embutido}}
* {{annotated link|Fuet}}
* {{annotated link|Longaniza}}
* {{annotated link|Morcilla}}
* {{annotated link|Morcón}}
* {{annotated link|Salchicha}}
* {{annotated link|Salchichón}}
* {{annotated link|Sobrasada}}

===Suriname===
* [[bloedworst]] ("blood sausage") – typically made with pig blood, onions, garlic and breadcrumbs.
* [[vleesworst]] ( "meat sausage") – a type of [[white pudding]]

===Sweden===
* [[Falukorv]]
* [[Fläskkorv]]
* [[Bullens pilsnerkorv|Pilsnerkorv]]
* [[Isterband]]
* [[Potatiskorv]]
* [[Prinskorv]]

===Switzerland===
{{see also|Swiss sausages and cured meats}}
[[File:Würste r.JPG|thumb|A [[St. Galler]] [[bratwurst]], [[schüblig]] and [[cervelat]], cooked and served hot]]
* [[Cervelat]]
* [[Schüblig]]
* [[St. Galler Bratwurst]]
* [[Landjäger]]
* [[Salame ticinese]]
* [[Salsiz]]
* [[Saucisse de choux]]<ref>{{cite book | last=Allen | first=G. | title=Sausage: A Global History | publisher=Reaktion Books | series=Edible | year=2015 | isbn=978-1-78023-555-4 | url=https://books.google.com/books?id=nz0pCgAAQBAJ&pg=PT115 | language=de | access-date=23 October 2017 | page=pt115}}</ref>
* [[Saucisson Vaudois]]<ref>{{cite book | last=Sinclair | first=C. | title=Dictionary of Food: International Food and Cooking Terms from A to Z | publisher=Bloomsbury Publishing | year=2009 | isbn=978-1-4081-0218-3 | url=https://books.google.com/books?id=Mdwm7jI9J10C&pg=PT1179 | access-date=23 October 2017 | page=pt1179}}</ref>

===Taiwan===
[[File:香腸.jpg|thumb|Taiwanese [[small sausage in large sausage]]]]
* [[Small sausage in large sausage]] – segment of Taiwanese pork sausage wrapped in a (slightly bigger and fatter) sticky rice sausage, usually served [[grilling|chargrill]]ed

===Thailand===
[[File:Sai ua.JPG|thumb|[[Sai ua]]]]
* [[Naem (food)|Naem]]
* [[Sai krok Isan]]
* [[Sai ua]]

===Algeria===
* [[Merguez]]

===Turkey===
* [[Sucuk]]

===Ukraine===
* [[Blood sausage]] Krov`janka (krov – blood)
* [[Gurka Sausage]] is an offal Sausage.<ref>{{cite web | url=https://asnotedin.com/?action=food&id=F0002581 | title=Gurka Zakarpattya Sausage }}</ref>
* [[Kishka (food)|Kishka]]
* [[Liverwurst]] Pashtetivka <ref>{{cite web | url=https://asnotedin.com/?action=food&id=F0002591 | title=Pashtetivka }}</ref>
* [[Odesa Sausage]]<ref>{{cite web | url=https://asnotedin.com/?action=food&id=F0002594 | title=Odesa Sausage }}</ref>
* [[Ukrainian Kovbasa]] Ukrainian Sausage <ref>{{cite web | url=https://asnotedin.com/?action=food&id=F0002592 | title=Ukrainian Kovbasa }}</ref>

===United Kingdom===
[[File:Stornoway Black Pudding.jpg|thumb|Cross section of a [[Stornoway black pudding]]. It was granted [[Geographical indications and traditional specialities in the European Union#Protected geographical indication (PGI)|Protected Geographical Indicator of Origin]] status in May 2013 by [[The European Commission]].<ref>{{cite web | url=https://www.bbc.com/news/uk-scotland-highlands-islands-22445935 | title=Stornoway black pudding given protected status | publisher=[[BBC News]] | date=8 May 2013 | access-date=26 March 2014}}</ref>]]
* [[Battered sausage]] – Found all across the United Kingdom, Ireland, Australia and New Zealand.
* [[Beef sausage]]
* [[Black pudding]]
* [[Chipolata]]
* [[Glamorgan sausage]]
* [[Hog's pudding]]
* [[Pork sausage]]
* Pork and leek (sometimes called Welsh sausage)
* Red Pudding (mainly in Scotland)
* [[Sausage roll]]
* [[Saveloy]]
* [[Snorkers]]
* [[Stonner kebab]]
* Tomato sausage (pork and tomato)
* [[White pudding]]

====English====
[[File:Cumberland sausage.jpg|thumb|[[Cumberland sausage]]]]
* [[Braughing sausage]]<ref>{{cite book | title=Country Life | publisher=Country Life, Limited | issue=v. 194 | year=2000 | url=https://books.google.com/books?id=9GpBAQAAIAAJ | access-date=23 October 2017 | page=53}}</ref>
* [[Cumberland sausage]]
* [[Gloucester sausage]] – made from [[Gloucester Old Spot]] pork, which has a high fat content.<ref>{{cite book | last=Sinclair | first=C. | title=Dictionary of Food: International Food and Cooking Terms from A to Z | publisher=Bloomsbury Publishing | year=2009 | isbn=978-1-4081-0218-3 | url=https://books.google.com/books?id=Mdwm7jI9J10C&pg=PT571 | access-date=23 October 2017 | page=pt571}}</ref>
* 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<ref>{{cite book | last=Webb | first=A. | title=Food Britannia | publisher=Random House | year=2012 | isbn=978-1-4090-2222-0 | url=https://books.google.com/books?id=FBMLFM305MEC&pg=PA120 | access-date=23 October 2017 | pages=120–121}}</ref>
* [[Marylebone sausage]] – a traditional London butchers sausage made with mace, ginger and sage<ref>{{cite web | title=Britain's Best Baker judge urges menu simplicity | website=The Morning Advertiser | date=19 May 2014 | url=https://www.morningadvertiser.co.uk/Article/2014/05/19/Britain-s-Best-Baker-judge-urges-menu-simplicity | access-date=23 October 2017}}</ref>
* [[Newmarket sausage]]
* [[Oxford sausage]] – pork, veal and lemon
* [[Yorkshire sausage]] – white pepper, mace, nutmeg and cayenne<ref>{{cite book | last=Finney | first=T.B. | title=Handy Guide: For the Use of Pork Butchers, Butchers, Bacon Curers, Sausage and Brawn Manufacturers, Provision Merchants, Etc | publisher=T.B. Finney | year=1908 | url=https://books.google.com/books?id=fjkiAQAAMAAJ&pg=PA67 | access-date=23 October 2017 | page=67}}</ref>
* Pork and apple

====Scottish====
* [[Haggis]]
* [[Lorne sausage]]
* [[Stornoway black pudding]]

====Welsh====
* [[Glamorgan sausage]]
* [[Dragon sausage]] – pork, leek and chili pepper sausage.<ref>{{Cite news|url=http://news.bbc.co.uk/1/hi/wales/6159630.stm|title = Name warning for dragon sausages|date = 17 November 2006}}</ref>

===United States===
[[File:Andouille.jpg|thumb|[[Cajun]] [[andouille]]]]
[[File:Salami pepperoni ZIMBO.jpg|thumb|upright|Packaged [[pepperoni]] slices]]
* [[Andouille]]
* [[Bockwurst]] in North America, resemble Bavarian [[Weisswurst]]
* [[Bologna sausage]]
* [[Boudin]]
* [[Breakfast sausage]]
* [[Chaudin]]
* [[Goetta]]
* [[Half-smoke]] – "local sausage delicacy"<ref name="obamanyt">{{cite news| url=https://www.nytimes.com/2009/01/16/arts/16chil.html | work=The New York Times | title=A Monument to Munchies | first=David | last=Carr | date=16 January 2009 | access-date=4 May 2010}}</ref> found in [[Washington, D.C.]], and the surrounding region
* [[Hog maw]]
* [[Hot dog]]
* [[Hot link (sausage)|Hot link]]
* [[Italian sausage]]
* [[Knoblewurst]] – a Jewish specialty; "a plump, beef sausage that's seasoned with garlic."<ref name ="katzsnyt">{{cite news| url=https://www.nytimes.com/2007/05/30/dining/reviews/30rest.html | title=Go, Eat, You Never Know |first=Frank |last=Bruni | work=The New York Times | date=30 May 2007 | access-date=26 July 2017}}</ref>
* [[Lebanon bologna]]
* [[New Orleans hot sausage]]
* [[Pepperoni]]
* [[Thuringer]] in North America, refer to Thuringer [[cervelat]], a summer sausage

===Venezuela===
* [[Chorizo]]

===Vietnam===
[[File:Chalua.jpg|thumb|Sliced [[chả lụa]] served over [[bánh cuốn]], and garnished with fried shallots]]
* {{annotated link|Chả}}
* {{annotated link|Chả cốm}}: [[:vi:Chả cốm]]; [[Cốm]];
* {{annotated link|Chả lụa}}
* {{annotated link|Blood sausage#Vietnam|Dồi}}
* {{annotated link|Lạp xưởng}}
* {{annotated link|Nem nướng}}
* {{annotated link|Nem chua}}
* [[Tung lamaow]] ([[Cham language|Cham]]: ꨓꨭꩂ ꨤꨟꨯꨱꨥ, {{Langx|vi|tung lò mò}}) – dried spiced Cham beef sausage,<ref>{{cite news|work=[[The Saigon Times]]|url=https://english.thesaigontimes.vn/special-red-sausage-of-the-cham-ethnic-people/|title=Special red sausage of the Cham ethnic people|author=Viet An|date=July 17, 2022|access-date=Aug 13, 2023}}</ref> see also [[#Malaysia|Malaysia]]n "tongmo".

===Zimbabwe===
* [[Boerewors]]

==See also==
{{Portal|Food|Society|Lists}}
{{Div col|colwidth=30em}}
* [[Bucyrus Bratwurst Festival]]
* [[Casing (sausage)|Casing]]
* [[Global cuisine]]
* [[List of dried foods]]
* [[List of pork dishes]]
* [[List of sausage dishes]]
* [[List of smoked foods]]
* [[Salumeria]]
* [[Smoked meat]]
{{div col end}}

==References==
{{reflist}}

==External links==
* {{Commons category-inline|Sausages}}
* {{Commons category-inline|Salumi}}
* {{Commons category-inline|Sausage making}}

{{Sausage}}
{{Lists of prepared foods}}
{{Hot dog variations}}
{{Meat}}

[[Category:Sausages| ]]
[[Category:Sausages by country| ]]
[[Category:Charcuterie|Sausage list]]
[[Category:Lists of foods by type|Sausage list]]
[[Category:World cuisine|Sausage list]]
[[Category:Salumi]]