Wherever you are from, you have likely heard about sausages and might have even tried at least one or two varieties. Sausages are staple of many backyard barbecue parties, and they are included in a lot of dishes, as well. They are also garnished with different spices and are served with a variety of sauces and condiments.
Sausages can be divided into two categories, which are sweet and spicy. But aside from the few types that most of us know or see in stores, there are many other types of sausages in different parts of the world wherein other spices and meats are used. Did you know that there are more than 1200 different types of sausages in Germany alone? Therefore, if we talk about sausages in the entire world, it would probably exceed tens of thousands.
Out of the many kinds of sausages, there are those most popular ones that were established to be specialties in their own regions and countries. If you are wondering about the different kinds of sausages, you’re in the right place. Today, we are giving you a list of the different types of sausage that you might encounter around the world.
Kielbasa Smoked Sausage
Kielbasa is a smoked sausage that is commonly found in Poland. In fact, this type of sausage is part of the staple diet in Poland and considered a delicacy in Polish cuisine. It is usually made from ground pork, added with beef and season with garlic. It can also be made from lamb, turkey, chicken, and veal. Most of the time, Kielbasa sausage is served in soups and casseroles. They can also be alongside fried vegetables. But in the United States, Kielbasa sausage is often eaten in sandwiches or on cold cut platters.
Andouille Smoked Sausage
Andouille sausage originated in France and was eventually brought by French immigrants to Louisiana. This type of sausage is made using pork. In the United States, it is mostly associated with Cajun dishes like gumbo and jambalaya. The traditional ingredients used in making Andouille sausage are pork, garlic, pepper, onions, and wine. After preparation, it is complemented by some seasonings. Conventionally, pig intestines were used to make the sausage, and they were seasoned with cayenne pepper and salt. After that, they were soaked in water and a vinegar bath overnight. Before stuffing into another lengthwise, they were rinsed first.
Bologna is also known as Baloney, and it originated in Italy. However, the United States has inherited the sausage and made it one of the country’s favorite lunch meats. The original Italian bologna is dotted with large visible chunks of fat. In the US, the meat of American bologna is usually made of pork that is ground so fine, you can’t even see any pieces of fat, spices, or lard. That’s why it appears to be like a fine ham, making it a tasty filler for sandwiches.
Bratwurst is a German sausage that is made from beef, pork, or veal. This type of sausage was brought by immigrants to the United States some time ago. In the present time, it is usually enjoyed at American barbecues. Many love Bratwurst sausage for its unique flavor, thanks to its seasonings like nutmeg and sage. “Beer brats” are also popular in Wisconsin, wherein it is simmered in beer before grilling. This type of sausage is always sold fresh and not smoked or cured.
Salami is a type of cured sausage that is made with fermented and air-dried meat, seasoned in salt and other spices. It is typically made of beef or pork. This type of sausage is popular in the regions of southern and central Europe. In America, salami refers to Italian sausage. It is popular for being seasoned with a lot of fennel. There are also two main varieties of this sausage, which are hot and mild. Their difference is just the addition of hot red pepper flakes.
Hotdog is a cooked sausage that is usually a frankfurter. In the United States, it is served in a long bun with mustard, ketchup, mayonnaise, chili, cheese, onions, or coleslaw. It is one of the staple street foods in Chicago, New York, and other big cities in America. Most of the time, they are eaten at sports games and as well as outdoor barbecue events.
Chorizo is a popular pork sausage that is usually flavored with garlic, chili, and spices. It is most commonly found in the western European regions of Span and Portugal. This type of sausage is a great addition to any dish, including soups, stews, burritos, tacos, mussels, eggs, and more. They are usually sold in casings, but that part is removed, and the meat is sautéed separately before it is added to any recipe. However, in Europe, they are sliced or eaten without cooking beforehand. Chorizo is also a great pizza topping, and it can be eaten in a sandwich, as well.
Knackwurst or also known as knockwurst sausage in the US originated in medieval Germany. It is a garlic-flavored type of sausage that is made from ground beef or pork and stuffed into hog casings. The “knack” in its name is the German word for “crack”, due to the crispy bite of the sausage. In Richmond, Virginia, many people enjoy knockwurst in a Sailor’s Sandwich. But in Germany, this type of sausage is eaten traditionally with sauerkraut and roast vegetables.
Saveloy is a boiled red sausage that is popular in the United Kingdom and British Commonwealth countries like New Zealand and Australia. This type of sausage is like frankfurters, but they are larger. It is usually served in Fish and Chips shops and sometimes fried in batter.
Butifarra Pork Sausage
Butifarra sausage is one of the most important parts of the Catalan cuisine, and it is from the old recipes from the Roman Empire. This type of sausage is made from raw pork and spices. Butifarra variants that are found in Portugal, Italy, and parts of Brazil all date back to the ancient recipe from the Roman Empire. Some of its popular varieties are Raw Butifarra, Black Butifarra, Butifarra Catalana, and Butifarra d’ou.
Blood sausage is a type of sausage that is filled with cooked, congealed blood. It might not sound appealing, but they are extremely delicious. This type of sausage is enjoyed worldwide. It comes in different varieties, including Spanish Morcilla, British Black Pudding, and French Boudin.
Longaniza Cooked Sausage
Longaniza sausage is a type of cooked sausage that is popular in the Spanish region in Europe. It is similar to Chorizo in the way that it is prepared. But its defining taste and preparation techniques vary widely, as well. This type of sausage is also popular in the Dominican Republic, Mexico, Argentina, Chile, Uruguay, and Puerto Rico. Aside from those countries, it is also cooked in the Philippines, where it is called the Longanissa. There are a lot of variants in the Philippines due to the hundreds of ethnic groups present in the region.
Liverwurst sausage has different varieties, but most of them contain pig or calf livers. This type of sausage is popular in Eastern Europe and Scandinavia. They are usually seasoned with mustard seeds, nutmeg, and as well as marjoram.
Weisswurst is a type of sausage that does not look like a traditional sausage from the outside. It is made of ground pork and veal and flavored with mild spices like ginger, onion, lemon, and parsley. This type of sausage has a Bavarian-style, which is best paired with pretzels.
Italian sausages are perfect for those who prefer either hot or sweet flavors because they can be prepared in different ways. Its hot varieties are traditionally made from pork and seasoned with red pepper flakes, garlic, and anise seeds. The sweet kind, on the other hand, is made from similar flavors, but without the red pepper flakes.
These are the different types of sausage that you can find in various regions and countries. Which of them have you tried, and which would you want to try soon?