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Types of Sausage

Battered Sausage
Battered Sausage

British battered sausage The battered sausage is a standard menu item in fish and chip shops across Great Britain, often described as an "essential" staple of the fish and chip shop menu. They consist of a pork sausage dipped in batter (usually the same batter used to batter fish), and usually served with chips.

Black Pudding
Black Pudding

Cookbook: Black pudding Media: Black pudding Black pudding is a type of blood sausage originating in Great Britain and Ireland. It is made from pork blood, pork fat or beef suet and a cereal, usually oatmeal, oat groats or barley groats.

Blood Sausage
Blood Sausage

In Puerto Rico, blood sausage is known as morcilla. Puerto Rican blood sausage is made with rice, culantro, cilantro, garlic, and Cubanelle pepper. Some contain paprika and annatto. Morcilla is especially popular during Christmas. In Suriname, blood sausage is known by the Dutch name bloedworst, and white pudding by the also Dutch name vleesworst.

Bologna Sausage
Bologna Sausage

Bologna is a see also of sausage. As nouns the difference between sausage and bologna is that sausage is a food made of ground meat (or meat substitute) and seasoning, packed in a cylindrical casing; a length of this food while bologna is a smoked, seasoned italian sausage made from beef, pork or veal.

source: wikidiff.com
Boudin
Boudin

Boudin noir: A dark-hued blood sausage, containing pork, pig blood, and other ingredients. Variants of the boudin noir occur in French, Belgian, Cajun and Catalan cuisine. The Catalan version of the boudin noir is called botifarra negra. In the French Caribbean, it is known as boudin Créole.

Bratwurst
Bratwurst

What's the Difference Between Sausage and Bratwurst? Sausage is a preparation of ground meat that can be found in dried or fresh varieties and sold either in casing as links or in bulk. Bratwurst is a specific type of fresh link sausage made with pork or veal.

source: thekitchn.com
Breakfast Sausage
Breakfast Sausage

Breakfast sausage (or country sausage) is a type of fresh pork sausage usually served at breakfast in the United States. It is a common breakfast item in traditional American "farmer" or "country" breakfasts, as it originated as a way for farmers to make use of as much of their livestock (usually pigs) as possible.

Chipolata
Chipolata

A chipolata (/ ˌ tʃ ɪ p ə ˈ l ɑː t ə /) is a type of fresh sausage, likely created in France. Sausages by that name appear in the 1903 edition of Escoffier's Le guide culinaire. Chipolatas are often prepared as a relatively thin and short breakfast-style sausage.

Chorizo
Chorizo

In Europe, chorizo is a fermented, cured, smoked sausage, which may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes. Elsewhere, some sausages sold as chorizo may not be fermented and cured, and require cooking before eating.

Cumberland Sausage
Cumberland Sausage

Cumberland sausage is a form of sausage that originated in the ancient county of Cumberland, England, now part of Cumbria. They are traditionally very long, up to 21 inches (50 cm), and sold rolled in a flat, circular coil, but within western Cumbria they are more often served in long curved lengths.

image: quazoo.com
Currywurst
Currywurst

Currywurst (German pronunciation: [ˈkœʁiˌvʊɐ̯st]) is a fast food dish of German origin consisting of steamed, then fried pork sausage (German: Bratwurst) typically cut into slices and seasoned with curry ketchup, a sauce based on spiced ketchup or tomato paste, itself topped with curry powder, or a ready-made ketchup seasoned with curry and other spices.

image: wikiwand.com
Drisheen
Drisheen

Drisheen is an Irish blood sausage similar to English black pudding, very popular in specialty stores in Cork or Dublin.

Glamorgan Sausage
Glamorgan Sausage

Glamorgan sausage (Welsh: Selsig Morgannwg) is a traditional Welsh vegetarian sausage for which the main ingredients are cheese (usually Caerphilly), leeks and breadcrumbs. The earliest published mention of the dish is from the 1850s in the book Wild Wales by George Borrow, although earlier records in the Glamorgan Archives show a version which contains pork.

Haggis
Haggis

Haggis is a savoury pudding containing sheep's pluck (heart, liver, and lungs); minced with onion, oatmeal, suet, spices, and salt, mixed with stock, traditionally encased in the animal's stomach though now often in an artificial casing instead.

image: dishmaps.com
Half-Smoke
Half-Smoke

A half-smoke is a "local sausage delicacy" found in Washington, D.C., and the surrounding region. Similar to a hot dog, but usually larger, spicier, and with more coarsely-ground meat, the sausage is often half-pork and half-beef, smoked, and served with herbs, onion, and chili sauce.

Hog maw
Hog maw

This hog maw is stuffed with pork sausage, potatoes and cabbage. Grew up with it and I'm still alive and I love this meal. Good Pennsylvania dish.

Hog's Pudding
Hog's Pudding

Some versions of the recipe comprise pork meat and fat, suet, bread, and oatmeal or pearl barley formed into the shape of a large sausage - also known as 'Groats pudding' and are very similar to a white pudding, whereas others versions of the recipe contain a high percentage of offal such as lung and liver and can more accurately be described as a sort of West Country haggis.

Lincolnshire Sausage
Lincolnshire Sausage

Cookbook: Lincolnshire sausage Media: Lincolnshire sausage Lincolnshire sausages are a distinctive variety of pork sausage developed in and associated with the English county of Lincolnshire.

Newmarket Sausage
Newmarket Sausage

The Newmarket sausage is a pork sausage made to a traditional recipe from the English town of Newmarket, Suffolk. Two varieties of Newmarket Sausage are made branded with the names of two different family butchers.

Oxford Sausage
Oxford Sausage

The first published reference to a sausage that closely resembles the modern Oxford sausage is by John Nott in his book The Cook's and Confectioner's Dictionary: Or, the Accomplish'd Housewife's Companion, published in London in 1723.

Pepperoni
Pepperoni

Pepperoni (also known as pepperoni sausage [citation needed]) is an American variety of salami, made from cured pork and beef mixed together and seasoned with paprika or other chili pepper. Pepperoni is characteristically soft, slightly smoky, and bright red in color.

Salami
Salami

Salami is a dried sausage which can be made of pork, beef, veal, horse, donkey, poultry or game. Different spices, smoking and vegetable ingredients give the different salame their particular taste. Pepperoni limits its ingredients to beef pork and poultry and belongs to the more spicy varieties of salame.

image: pixabay.com
Saucisson
Saucisson

Saucisson, or "saucisson sec," is a variety of thick, dry cured sausage that originates in France. Similar sausages are called Salchichón in Spain. Typically made of pork, or a mixture of pork and other meats, saucisson are a type of charcuterie similar to salami or summer sausage.

Sausage Roll
Sausage Roll

A sausage roll is a British savoury pastry snack, popular in Commonwealth nations and beyond. They are sold at retail outlets and are also available from bakeries as a take-away food. A miniature version can be served as buffet or party food.

image: taste.com.au
Saveloy
Saveloy

A saveloy is a type of highly seasoned sausage, usually bright red, normally boiled and frequently available in British fish and chip shops, occasionally also available fried in batter.

Skilandis
Skilandis

Skilandis, a Lithuanian sausage also known as Kindziuk in Polish is an almost legendary product, famous for its long keeping properties.

image: biovela.lt
Vienna Sausage
Vienna Sausage

A Vienna sausage (German: Wiener Würstchen, Wiener; Viennese/Austrian German: Frankfurter Würstel or Würstl; Swiss German Wienerli; Swabian: Wienerle or Saitenwurst) is a thin parboiled sausage traditionally made of pork and beef in a casing of sheep's intestine, then given a low temperature smoking.

image: tgm123.com
White Pudding
White Pudding

White pudding or oatmeal pudding is a meat dish popular in Ireland, Scotland, Northumberland, Nova Scotia, and Newfoundland. White pudding is similar to black pudding, but does not include blood; it consists of pork meat and fat, suet, bread and oatmeal formed into a large sausage.

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