A sausage is a type of meat product usually made from ground meat, often pork, beef, or poultry, along with salt, spices and other flavourings. Other ingredients such as grains or breadcrumbs may be included as fillers or extenders.
Braunschweiger is a type of sausage. The type of sausage the term refers to varies by region. In the German language, Braunschweiger is the demonym for people from Brunswick, but under German food law refers to a variety of mettwurst. In Austria, Braunschweiger is known as a type of parboiled sausage (Brühwurst), while American Braunschweiger is often confused with liverwurst.
Salami is a cured sausage consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 40 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami.
A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used.
Chorizo is a type of pork sausage originating from the Iberian Peninsula.
Boerewors, a type of sausage which originated in South Africa. It is an important part of South African, Zimbabwean and Namibian cuisine and is popular across Southern Africa. The name is derived from the Afrikaans words boer ("farmer") and wors ("sausage"). According to South African government regulation, boerewors must contain at least 90 percent meat, and always contain beef, as well as lamb, pork, or a mixture of lamb and pork. The other 10% is made up of spices and other ingredients. Not more than 30% of the meat content may be fat. Boerewors may not contain offal or any "mechanically recovered" meat pulp.
Pancetta is a salt-cured pork belly salume. In Italy, it is often used to add depth to soups and pastas.
The origins of meat preservation are lost to the ages but probably began when humans began to realize the preservative value of salt. Sausage making originally developed as a means to preserve and transport meat. Primitive societies learned that dried berries and spices could be added to dried meat. The procedure of stuffing meat into casings remains basically the same today, but sausage recipes have been greatly refined and sausage making has become a highly respected culinary art.
Charcuterie is a French term for a branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork.
Chilorio is a pork dish from the Mexican state of Sinaloa. Chilorio is generally made from pork fried in chile sauce.
Lincolnshire sausages are a distinctive variety of pork sausage developed in and associated with the English county of Lincolnshire.
Stippgrütze, also called Wurstebrei, is a German dish from Westphalia which is similar to Grützwurst or Knipp. It consists of barley groats cooked in sausage juices (Wurstbrühe), which are enriched with pieces of meat, offal, such as heart, kidney or liver and seasoned with spices and salt. More rarely, finely chopped onions are added. The cooked ingredients are minced after the juices have been poured off and a crumbly cake is left which is held together with fat and which sets on cooling. There are various recipes, but they all contain barley groats, fat and meat.
Saucisson or saucisson sec is a family of thick, dry-cured sausages in French cuisine. Typically made of pork, or a mixture of pork and other meats, saucisson are a type of charcuterie similar to salami or summer sausage.
A galette-saucisse is a type of French street food item consisting of a hot sausage, traditionally grilled, wrapped in a type of crepe called galette de sarrasin or Breton galette. The French region known as Upper Brittany is the traditional homeland of galette-saucisse, especially the department of Ille-et-Vilaine and some parts of its bordering departments like Côtes-d'Armor, Morbihan, Loire-Atlantique, Mayenne and Manche.
Pork rind is the culinary term for the skin of a pig. It can be used in many different ways.
Alaminos longganisa, also known as longganisa Pangasian, is a Filipino pork sausage originating from Alaminos City, Pangasinan. It is a type of de recadolongganisa. It is made with ground lean pork, ground pork fat, brown sugar, coarse salt, saltpeter, black pepper, vinegar, and garlic in hog casings. It is typically bright yellow or orange due to the use of achuete seeds. The segments of the sausage are uniquely divided by small pieces of coconut leaf midribs. Each sausage string usually has six segments and is traditionally tied at the end with a length of buli palm fiber. The sausages are celebrated in an annual "Longganisa Festival" in Alaminos City.
Vigan longganisa, also known as the Ilocano longganisa, is a Filipino pork sausage originating from Vigan City, Ilocos Sur. It is a type of de recadolongganisa. It is made with ground lean pork, ground pork fat, brown sugar, garlic, onions, bay leaves, soy sauce, vinegar, black pepper, and salt to taste in hog casings. Chili flakes may also be added. The sausages are celebrated in an annual "Longganisa Festival" in Vigan City.
Chorizo de Cebu, also known as longganisa de Cebu, is a Filipino pork sausage originating from Cebu. It is a type of hamonada (sweet) longganisa. They are distinctively red in color due to the use of achuete seeds. Each link is also usually spherical in shape. It is made from ground lean pork, ground pork fat, salt, saltpeter, sugar, anise liqueur (anisado), paprika, black pepper, garlic, and chilis to taste in a hog casing. It can also be made without the casing. They are usually fried or grilled and eaten with white rice, puso, or garlic rice for breakfast.
Lucban longganisa is a Filipino pork sausage originating from Lucban, Quezon. It is a type of de recadolongganisa. It is characterized by its use of oregano and its garlicky and sour taste. It is made with lean pork, pork fat, coarse salt, garlic, oregano, paprika, sugar, and vinegar. It can be prepared with or without the casing.
