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List of sausages

This is a list of sausages. Sausage is a food usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Some sausages are cooked during processing and the casing may be removed after. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying, or smoking. Charcuterie is the branch of cooking devoted to prepared meat products, such as bacon, ham, sausage and other foods, primarily from pork.[1]

Sausages

File:Sai ua.JPG
Sai ua is a grilled pork sausage from Northern Thailand and Northeastern Burma.
File:Salami aka.jpg
Winter salami is a type of Hungarian salami[2] based on a centuries old producing tradition.

By country

Argentina

Australia

Austria

Belgium

Brazil

Bulgaria

Chile

China

Colombia

Croatia

Cuba

Denmark

Finland

France

Georgia

Germany

File:German Bratwürste.jpg
A variety of bratwurst on a stand at the Hauptmarkt in Nuremberg, Germany

Hungary

India

Italy

Italian salumi

Salumi are Italian cured meat products and predominantly made from pork. Only sausage versions of salumi are listed below. See the salumi article and Category:Salumi for additional varieties.

Korea

Lithuania

Laos

Mexico

Netherlands

New Zealand

Philippines

Poland

Portugal

Puerto Rico

File:Morcilla cocida.jpg
Morcilla cocida, Spanish-style blood sausage eaten in Spain and Latin America

Romania

Russia

Serbia

Spain

Basque sausages

Sweden

Switzerland

Taiwan

Thailand

Tunisia

United Kingdom

English
Scottish

United States

Vietnam

See also

References

  1. ^ Ruhlman, 18.; The Culinary Institute of America, 3.
  2. ^ Herz salami 1888
  3. ^ Lapidos, Juliet (8 June 2011). "Vegetarian Sausage: Which imitation pig-scrap-product is best?". Slate. 
  4. ^ "Stornoway black pudding given protected status". BBC News. May 8, 2013. Retrieved 26 March 2014. 
  5. ^ Carr, David (2009-01-16). "A Monument to Munchies". The New York Times. Retrieved 2010-05-04. 

External links