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class="vector-toc-list"> </ul> </li> <li id="toc-Casings" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Casings"> <div class="vector-toc-text"> <span class="vector-toc-numb">3</span> <span>Casings</span> </div> </a> <ul id="toc-Casings-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Ingredients" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Ingredients"> <div class="vector-toc-text"> <span class="vector-toc-numb">4</span> <span>Ingredients</span> </div> </a> <ul id="toc-Ingredients-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-National_varieties" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#National_varieties"> <div class="vector-toc-text"> <span class="vector-toc-numb">5</span> <span>National varieties</span> </div> </a> <button aria-controls="toc-National_varieties-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle National varieties subsection</span> </button> <ul id="toc-National_varieties-sublist" class="vector-toc-list"> <li id="toc-Asia" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Asia"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.1</span> <span>Asia</span> </div> </a> <ul id="toc-Asia-sublist" class="vector-toc-list"> <li id="toc-Brunei" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Brunei"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.1.1</span> <span>Brunei</span> </div> </a> <ul id="toc-Brunei-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-China" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#China"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.1.2</span> <span>China</span> </div> </a> <ul id="toc-China-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Taiwan" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Taiwan"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.1.3</span> <span>Taiwan</span> </div> </a> <ul id="toc-Taiwan-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Laos" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Laos"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.1.4</span> <span>Laos</span> </div> </a> <ul id="toc-Laos-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Philippines" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Philippines"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.1.5</span> <span>Philippines</span> </div> </a> <ul id="toc-Philippines-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Thailand" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Thailand"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.1.6</span> <span>Thailand</span> </div> </a> <ul id="toc-Thailand-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Vietnam" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Vietnam"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.1.7</span> <span>Vietnam</span> </div> </a> <ul id="toc-Vietnam-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Europe" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Europe"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.2</span> <span>Europe</span> </div> </a> <ul id="toc-Europe-sublist" class="vector-toc-list"> <li id="toc-Britain_and_Ireland" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Britain_and_Ireland"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.2.1</span> <span>Britain and Ireland</span> </div> </a> <ul id="toc-Britain_and_Ireland-sublist" class="vector-toc-list"> <li id="toc-Scotland" class="vector-toc-list-item vector-toc-level-4"> <a class="vector-toc-link" href="#Scotland"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.2.1.1</span> <span>Scotland</span> </div> </a> <ul id="toc-Scotland-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Poland" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Poland"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.2.2</span> <span>Poland</span> </div> </a> <ul id="toc-Poland-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Italy" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Italy"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.2.3</span> <span>Italy</span> </div> </a> <ul id="toc-Italy-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Malta" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Malta"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.2.4</span> <span>Malta</span> </div> </a> <ul id="toc-Malta-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Ukraine" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Ukraine"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.2.5</span> <span>Ukraine</span> </div> </a> <ul id="toc-Ukraine-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-France_and_Belgium" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#France_and_Belgium"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.2.6</span> <span>France and Belgium</span> </div> </a> <ul id="toc-France_and_Belgium-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Germany" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Germany"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.2.7</span> <span>Germany</span> </div> </a> <ul id="toc-Germany-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Greece" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Greece"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.2.8</span> <span>Greece</span> </div> </a> <ul id="toc-Greece-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Nordic_countries" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Nordic_countries"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.2.9</span> <span>Nordic countries</span> </div> </a> <ul id="toc-Nordic_countries-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Portugal_and_Brazil" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Portugal_and_Brazil"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.2.10</span> <span>Portugal and Brazil</span> </div> </a> <ul id="toc-Portugal_and_Brazil-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Russia" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Russia"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.2.11</span> <span>Russia</span> </div> </a> <ul id="toc-Russia-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Serbia" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Serbia"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.2.12</span> <span>Serbia</span> </div> </a> <ul id="toc-Serbia-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Spain" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Spain"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.2.13</span> <span>Spain</span> </div> </a> <ul id="toc-Spain-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Sweden" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Sweden"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.2.14</span> <span>Sweden</span> </div> </a> <ul id="toc-Sweden-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Switzerland" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Switzerland"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.2.15</span> <span>Switzerland</span> </div> </a> <ul id="toc-Switzerland-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Latin_America" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Latin_America"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.3</span> <span>Latin America</span> </div> </a> <ul id="toc-Latin_America-sublist" class="vector-toc-list"> <li id="toc-Argentina_and_Uruguay" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Argentina_and_Uruguay"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.3.1</span> <span>Argentina and Uruguay</span> </div> </a> <ul id="toc-Argentina_and_Uruguay-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Chile" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Chile"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.3.2</span> <span>Chile</span> </div> </a> <ul id="toc-Chile-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Colombia" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Colombia"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.3.3</span> <span>Colombia</span> </div> </a> <ul id="toc-Colombia-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Mexico" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Mexico"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.3.4</span> <span>Mexico</span> </div> </a> <ul id="toc-Mexico-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-El_Salvador" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#El_Salvador"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.3.5</span> <span>El Salvador</span> </div> </a> <ul id="toc-El_Salvador-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-North_America" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#North_America"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.4</span> <span>North America</span> </div> </a> <ul id="toc-North_America-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Oceania" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Oceania"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.5</span> <span>Oceania</span> </div> </a> <ul id="toc-Oceania-sublist" class="vector-toc-list"> <li id="toc-Australia" class="vector-toc-list-item vector-toc-level-3"> <a class="vector-toc-link" href="#Australia"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.5.1</span> <span>Australia</span> </div> </a> <ul id="toc-Australia-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> </ul> </li> <li id="toc-Vegetarian_versions" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Vegetarian_versions"> <div class="vector-toc-text"> <span class="vector-toc-numb">6</span> <span>Vegetarian versions</span> </div> </a> <ul id="toc-Vegetarian_versions-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Gallery" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#Gallery"> <div class="vector-toc-text"> <span class="vector-toc-numb">7</span> <span>Gallery</span> </div> </a> <ul id="toc-Gallery-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-See_also" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#See_also"> <div class="vector-toc-text"> <span class="vector-toc-numb">8</span> <span>See also</span> </div> </a> <ul id="toc-See_also-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-References" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#References"> <div class="vector-toc-text"> <span class="vector-toc-numb">9</span> <span>References</span> </div> </a> <ul id="toc-References-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-External_links" class="vector-toc-list-item vector-toc-level-1"> <a class="vector-toc-link" href="#External_links"> <div class="vector-toc-text"> <span class="vector-toc-numb">10</span> <span>External links</span> </div> </a> <ul id="toc-External_links-sublist" class="vector-toc-list"> </ul> </li> </ul> </div> </div> </nav> </div> </div> <div class="mw-content-container"> <main id="content" class="mw-body"> <header class="mw-body-header vector-page-titlebar"> <nav aria-label="Contents" class="vector-toc-landmark"> <div id="vector-page-titlebar-toc" class="vector-dropdown vector-page-titlebar-toc vector-button-flush-left" > <input type="checkbox" id="vector-page-titlebar-toc-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-vector-page-titlebar-toc" class="vector-dropdown-checkbox " aria-label="Toggle the table of contents" > <label id="vector-page-titlebar-toc-label" for="vector-page-titlebar-toc-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--icon-only " aria-hidden="true" ><span class="vector-icon mw-ui-icon-listBullet mw-ui-icon-wikimedia-listBullet"></span> <span class="vector-dropdown-label-text">Toggle the table of contents</span> </label> <div class="vector-dropdown-content"> <div id="vector-page-titlebar-toc-unpinned-container" class="vector-unpinned-container"> </div> </div> </div> </nav> <h1 id="firstHeading" class="firstHeading mw-first-heading"><span class="mw-page-title-main">Sausage</span></h1> <div id="p-lang-btn" class="vector-dropdown mw-portlet mw-portlet-lang" > <input type="checkbox" id="p-lang-btn-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-p-lang-btn" class="vector-dropdown-checkbox mw-interlanguage-selector" aria-label="Go to an article in another language. Available in 96 languages" > <label id="p-lang-btn-label" for="p-lang-btn-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--action-progressive mw-portlet-lang-heading-96" aria-hidden="true" ><span class="vector-icon mw-ui-icon-language-progressive mw-ui-icon-wikimedia-language-progressive"></span> <span class="vector-dropdown-label-text">96 languages</span> </label> <div class="vector-dropdown-content"> <div class="vector-menu-content"> <ul class="vector-menu-content-list"> <li class="interlanguage-link interwiki-af mw-list-item"><a href="https://af.wikipedia.org/wiki/Wors" title="Wors – Afrikaans" lang="af" hreflang="af" data-title="Wors" data-language-autonym="Afrikaans" data-language-local-name="Afrikaans" class="interlanguage-link-target"><span>Afrikaans</span></a></li><li class="interlanguage-link interwiki-ar mw-list-item"><a href="https://ar.wikipedia.org/wiki/%D9%86%D9%82%D8%A7%D9%86%D9%82" title="نقانق – Arabic" lang="ar" hreflang="ar" data-title="نقانق" data-language-autonym="العربية" data-language-local-name="Arabic" class="interlanguage-link-target"><span>العربية</span></a></li><li class="interlanguage-link interwiki-hyw mw-list-item"><a href="https://hyw.wikipedia.org/wiki/%D4%B5%D6%80%D5%B7%D5%AB%D5%AF" title="Երշիկ – Western Armenian" lang="hyw" hreflang="hyw" data-title="Երշիկ" data-language-autonym="Արեւմտահայերէն" data-language-local-name="Western Armenian" class="interlanguage-link-target"><span>Արեւմտահայերէն</span></a></li><li class="interlanguage-link interwiki-ast mw-list-item"><a href="https://ast.wikipedia.org/wiki/Salchicha" title="Salchicha – Asturian" lang="ast" hreflang="ast" data-title="Salchicha" data-language-autonym="Asturianu" data-language-local-name="Asturian" class="interlanguage-link-target"><span>Asturianu</span></a></li><li class="interlanguage-link interwiki-atj mw-list-item"><a href="https://atj.wikipedia.org/wiki/Tipotcecic" title="Tipotcecic – Atikamekw" lang="atj" hreflang="atj" data-title="Tipotcecic" data-language-autonym="Atikamekw" data-language-local-name="Atikamekw" class="interlanguage-link-target"><span>Atikamekw</span></a></li><li class="interlanguage-link interwiki-az mw-list-item"><a href="https://az.wikipedia.org/wiki/Kolbasa" title="Kolbasa – Azerbaijani" lang="az" hreflang="az" data-title="Kolbasa" data-language-autonym="Azərbaycanca" data-language-local-name="Azerbaijani" class="interlanguage-link-target"><span>Azərbaycanca</span></a></li><li class="interlanguage-link interwiki-zh-min-nan mw-list-item"><a href="https://zh-min-nan.wikipedia.org/wiki/Ian-chhi%C3%A2n" title="Ian-chhiân – Minnan" lang="nan" hreflang="nan" data-title="Ian-chhiân" data-language-autonym="閩南語 / Bân-lâm-gú" data-language-local-name="Minnan" class="interlanguage-link-target"><span>閩南語 / Bân-lâm-gú</span></a></li><li class="interlanguage-link interwiki-ba mw-list-item"><a href="https://ba.wikipedia.org/wiki/%D0%9A%D0%BE%D0%BB%D0%B1%D0%B0%D1%81%D0%B0" title="Колбаса – Bashkir" lang="ba" hreflang="ba" data-title="Колбаса" data-language-autonym="Башҡортса" data-language-local-name="Bashkir" class="interlanguage-link-target"><span>Башҡортса</span></a></li><li class="interlanguage-link interwiki-be mw-list-item"><a href="https://be.wikipedia.org/wiki/%D0%9A%D0%B0%D1%9E%D0%B1%D0%B0%D1%81%D0%B0" title="Каўбаса – Belarusian" lang="be" hreflang="be" data-title="Каўбаса" data-language-autonym="Беларуская" data-language-local-name="Belarusian" class="interlanguage-link-target"><span>Беларуская</span></a></li><li class="interlanguage-link interwiki-be-x-old mw-list-item"><a href="https://be-tarask.wikipedia.org/wiki/%D0%9A%D1%96%D0%BB%D0%B1%D0%B0%D1%81%D0%B0" title="Кілбаса – Belarusian (Taraškievica orthography)" lang="be-tarask" hreflang="be-tarask" data-title="Кілбаса" data-language-autonym="Беларуская (тарашкевіца)" data-language-local-name="Belarusian (Taraškievica orthography)" class="interlanguage-link-target"><span>Беларуская (тарашкевіца)</span></a></li><li class="interlanguage-link interwiki-bg mw-list-item"><a href="https://bg.wikipedia.org/wiki/%D0%9D%D0%B0%D0%B4%D0%B5%D0%BD%D0%B8%D1%86%D0%B0" title="Наденица – Bulgarian" lang="bg" hreflang="bg" data-title="Наденица" data-language-autonym="Български" data-language-local-name="Bulgarian" class="interlanguage-link-target"><span>Български</span></a></li><li class="interlanguage-link interwiki-bar mw-list-item"><a href="https://bar.wikipedia.org/wiki/Wuascht" title="Wuascht – Bavarian" lang="bar" hreflang="bar" data-title="Wuascht" data-language-autonym="Boarisch" data-language-local-name="Bavarian" class="interlanguage-link-target"><span>Boarisch</span></a></li><li class="interlanguage-link interwiki-bs mw-list-item"><a href="https://bs.wikipedia.org/wiki/Kobasica" title="Kobasica – Bosnian" lang="bs" hreflang="bs" data-title="Kobasica" data-language-autonym="Bosanski" data-language-local-name="Bosnian" class="interlanguage-link-target"><span>Bosanski</span></a></li><li class="interlanguage-link interwiki-br mw-list-item"><a href="https://br.wikipedia.org/wiki/Silzig" title="Silzig – Breton" lang="br" hreflang="br" data-title="Silzig" data-language-autonym="Brezhoneg" data-language-local-name="Breton" class="interlanguage-link-target"><span>Brezhoneg</span></a></li><li class="interlanguage-link interwiki-ca mw-list-item"><a href="https://ca.wikipedia.org/wiki/Salsitxa" title="Salsitxa – Catalan" lang="ca" hreflang="ca" data-title="Salsitxa" data-language-autonym="Català" data-language-local-name="Catalan" class="interlanguage-link-target"><span>Català</span></a></li><li class="interlanguage-link interwiki-cv mw-list-item"><a href="https://cv.wikipedia.org/wiki/%D0%9A%C4%83%D0%BB%D0%BF%D0%B0%D1%81%D1%81%D0%B8" title="Кăлпасси – Chuvash" lang="cv" hreflang="cv" data-title="Кăлпасси" data-language-autonym="Чӑвашла" data-language-local-name="Chuvash" class="interlanguage-link-target"><span>Чӑвашла</span></a></li><li class="interlanguage-link interwiki-cs mw-list-item"><a href="https://cs.wikipedia.org/wiki/Uzenina" title="Uzenina – Czech" lang="cs" hreflang="cs" data-title="Uzenina" data-language-autonym="Čeština" data-language-local-name="Czech" class="interlanguage-link-target"><span>Čeština</span></a></li><li class="interlanguage-link interwiki-cy mw-list-item"><a href="https://cy.wikipedia.org/wiki/Selsig" title="Selsig – Welsh" lang="cy" hreflang="cy" data-title="Selsig" data-language-autonym="Cymraeg" data-language-local-name="Welsh" class="interlanguage-link-target"><span>Cymraeg</span></a></li><li class="interlanguage-link interwiki-da mw-list-item"><a href="https://da.wikipedia.org/wiki/P%C3%B8lse" title="Pølse – Danish" lang="da" hreflang="da" data-title="Pølse" data-language-autonym="Dansk" data-language-local-name="Danish" class="interlanguage-link-target"><span>Dansk</span></a></li><li class="interlanguage-link interwiki-se mw-list-item"><a href="https://se.wikipedia.org/wiki/M%C3%A1rfi" title="Márfi – Northern Sami" lang="se" hreflang="se" data-title="Márfi" data-language-autonym="Davvisámegiella" data-language-local-name="Northern Sami" class="interlanguage-link-target"><span>Davvisámegiella</span></a></li><li class="interlanguage-link interwiki-de mw-list-item"><a href="https://de.wikipedia.org/wiki/Wurst" title="Wurst – German" lang="de" hreflang="de" data-title="Wurst" data-language-autonym="Deutsch" data-language-local-name="German" class="interlanguage-link-target"><span>Deutsch</span></a></li><li class="interlanguage-link interwiki-et mw-list-item"><a href="https://et.wikipedia.org/wiki/Vorst" title="Vorst – Estonian" lang="et" hreflang="et" data-title="Vorst" data-language-autonym="Eesti" data-language-local-name="Estonian" class="interlanguage-link-target"><span>Eesti</span></a></li><li class="interlanguage-link interwiki-el mw-list-item"><a href="https://el.wikipedia.org/wiki/%CE%9B%CE%BF%CF%85%CE%BA%CE%AC%CE%BD%CE%B9%CE%BA%CE%BF" title="Λουκάνικο – Greek" lang="el" hreflang="el" data-title="Λουκάνικο" data-language-autonym="Ελληνικά" data-language-local-name="Greek" class="interlanguage-link-target"><span>Ελληνικά</span></a></li><li class="interlanguage-link interwiki-eml mw-list-item"><a href="https://eml.wikipedia.org/wiki/Sals%C3%ACsa" title="Salsìsa – Emiliano-Romagnolo" lang="egl" hreflang="egl" data-title="Salsìsa" data-language-autonym="Emiliàn e rumagnòl" data-language-local-name="Emiliano-Romagnolo" class="interlanguage-link-target"><span>Emiliàn e rumagnòl</span></a></li><li class="interlanguage-link interwiki-es mw-list-item"><a href="https://es.wikipedia.org/wiki/Salchicha" title="Salchicha – Spanish" lang="es" hreflang="es" data-title="Salchicha" data-language-autonym="Español" data-language-local-name="Spanish" class="interlanguage-link-target"><span>Español</span></a></li><li class="interlanguage-link interwiki-eo mw-list-item"><a href="https://eo.wikipedia.org/wiki/Kolbaso" title="Kolbaso – Esperanto" lang="eo" hreflang="eo" data-title="Kolbaso" data-language-autonym="Esperanto" data-language-local-name="Esperanto" class="interlanguage-link-target"><span>Esperanto</span></a></li><li class="interlanguage-link interwiki-eu mw-list-item"><a href="https://eu.wikipedia.org/wiki/Saltxitxa" title="Saltxitxa – Basque" lang="eu" hreflang="eu" data-title="Saltxitxa" data-language-autonym="Euskara" data-language-local-name="Basque" class="interlanguage-link-target"><span>Euskara</span></a></li><li class="interlanguage-link interwiki-fa mw-list-item"><a href="https://fa.wikipedia.org/wiki/%D8%B3%D9%88%D8%B3%DB%8C%D8%B3" title="سوسیس – Persian" lang="fa" hreflang="fa" data-title="سوسیس" data-language-autonym="فارسی" data-language-local-name="Persian" class="interlanguage-link-target"><span>فارسی</span></a></li><li class="interlanguage-link interwiki-fr mw-list-item"><a href="https://fr.wikipedia.org/wiki/Saucisse" title="Saucisse – French" lang="fr" hreflang="fr" data-title="Saucisse" data-language-autonym="Français" data-language-local-name="French" class="interlanguage-link-target"><span>Français</span></a></li><li class="interlanguage-link interwiki-ga mw-list-item"><a href="https://ga.wikipedia.org/wiki/Isp%C3%ADn" title="Ispín – Irish" lang="ga" hreflang="ga" data-title="Ispín" data-language-autonym="Gaeilge" data-language-local-name="Irish" class="interlanguage-link-target"><span>Gaeilge</span></a></li><li class="interlanguage-link interwiki-gv mw-list-item"><a href="https://gv.wikipedia.org/wiki/Pronnag" title="Pronnag – Manx" lang="gv" hreflang="gv" data-title="Pronnag" data-language-autonym="Gaelg" data-language-local-name="Manx" class="interlanguage-link-target"><span>Gaelg</span></a></li><li class="interlanguage-link interwiki-gl mw-list-item"><a href="https://gl.wikipedia.org/wiki/Salchicha" title="Salchicha – Galician" lang="gl" hreflang="gl" data-title="Salchicha" data-language-autonym="Galego" data-language-local-name="Galician" class="interlanguage-link-target"><span>Galego</span></a></li><li class="interlanguage-link interwiki-ko mw-list-item"><a href="https://ko.wikipedia.org/wiki/%EC%86%8C%EC%8B%9C%EC%A7%80" title="소시지 – Korean" lang="ko" hreflang="ko" data-title="소시지" data-language-autonym="한국어" data-language-local-name="Korean" class="interlanguage-link-target"><span>한국어</span></a></li><li class="interlanguage-link interwiki-hy mw-list-item"><a href="https://hy.wikipedia.org/wiki/%D4%B5%D6%80%D5%B7%D5%AB%D5%AF" title="Երշիկ – Armenian" lang="hy" hreflang="hy" data-title="Երշիկ" data-language-autonym="Հայերեն" data-language-local-name="Armenian" class="interlanguage-link-target"><span>Հայերեն</span></a></li><li class="interlanguage-link interwiki-hi mw-list-item"><a href="https://hi.wikipedia.org/wiki/%E0%A4%97%E0%A5%81%E0%A4%B2%E0%A4%AE%E0%A4%BE" title="गुलमा – Hindi" lang="hi" hreflang="hi" data-title="गुलमा" data-language-autonym="हिन्दी" data-language-local-name="Hindi" class="interlanguage-link-target"><span>हिन्दी</span></a></li><li class="interlanguage-link interwiki-hr mw-list-item"><a href="https://hr.wikipedia.org/wiki/Kobasica" title="Kobasica – Croatian" lang="hr" hreflang="hr" data-title="Kobasica" data-language-autonym="Hrvatski" data-language-local-name="Croatian" class="interlanguage-link-target"><span>Hrvatski</span></a></li><li class="interlanguage-link interwiki-io mw-list-item"><a href="https://io.wikipedia.org/wiki/Sociso" title="Sociso – Ido" lang="io" hreflang="io" data-title="Sociso" data-language-autonym="Ido" data-language-local-name="Ido" class="interlanguage-link-target"><span>Ido</span></a></li><li class="interlanguage-link interwiki-id mw-list-item"><a href="https://id.wikipedia.org/wiki/Sosis" title="Sosis – Indonesian" lang="id" hreflang="id" data-title="Sosis" data-language-autonym="Bahasa Indonesia" data-language-local-name="Indonesian" class="interlanguage-link-target"><span>Bahasa Indonesia</span></a></li><li class="interlanguage-link interwiki-zu mw-list-item"><a href="https://zu.wikipedia.org/wiki/Imvimba" title="Imvimba – Zulu" lang="zu" hreflang="zu" data-title="Imvimba" data-language-autonym="IsiZulu" data-language-local-name="Zulu" class="interlanguage-link-target"><span>IsiZulu</span></a></li><li class="interlanguage-link interwiki-it mw-list-item"><a href="https://it.wikipedia.org/wiki/Insaccato" title="Insaccato – Italian" lang="it" hreflang="it" data-title="Insaccato" data-language-autonym="Italiano" data-language-local-name="Italian" class="interlanguage-link-target"><span>Italiano</span></a></li><li class="interlanguage-link interwiki-he mw-list-item"><a href="https://he.wikipedia.org/wiki/%D7%A0%D7%A7%D7%A0%D7%99%D7%A7" title="נקניק – Hebrew" lang="he" hreflang="he" data-title="נקניק" data-language-autonym="עברית" data-language-local-name="Hebrew" class="interlanguage-link-target"><span>עברית</span></a></li><li class="interlanguage-link interwiki-jv mw-list-item"><a href="https://jv.wikipedia.org/wiki/Sosis" title="Sosis – Javanese" lang="jv" hreflang="jv" data-title="Sosis" data-language-autonym="Jawa" data-language-local-name="Javanese" class="interlanguage-link-target"><span>Jawa</span></a></li><li class="interlanguage-link interwiki-kn mw-list-item"><a href="https://kn.wikipedia.org/wiki/%E0%B2%B8%E0%B2%BE%E0%B2%B8%E0%B3%87%E0%B2%9C%E0%B3%8D" title="ಸಾಸೇಜ್ – Kannada" lang="kn" hreflang="kn" data-title="ಸಾಸೇಜ್" data-language-autonym="ಕನ್ನಡ" data-language-local-name="Kannada" class="interlanguage-link-target"><span>ಕನ್ನಡ</span></a></li><li class="interlanguage-link interwiki-sw mw-list-item"><a href="https://sw.wikipedia.org/wiki/Soseji" title="Soseji – Swahili" lang="sw" hreflang="sw" data-title="Soseji" data-language-autonym="Kiswahili" data-language-local-name="Swahili" class="interlanguage-link-target"><span>Kiswahili</span></a></li><li class="interlanguage-link interwiki-ku mw-list-item"><a href="https://ku.wikipedia.org/wiki/Sos%C3%AEs" title="Sosîs – Kurdish" lang="ku" hreflang="ku" data-title="Sosîs" data-language-autonym="Kurdî" data-language-local-name="Kurdish" class="interlanguage-link-target"><span>Kurdî</span></a></li><li class="interlanguage-link interwiki-ky mw-list-item"><a href="https://ky.wikipedia.org/wiki/%D0%9A%D0%BE%D0%BB%D0%B1%D0%B0%D1%81%D0%B0" title="Колбаса – Kyrgyz" lang="ky" hreflang="ky" data-title="Колбаса" data-language-autonym="Кыргызча" data-language-local-name="Kyrgyz" class="interlanguage-link-target"><span>Кыргызча</span></a></li><li class="interlanguage-link interwiki-la mw-list-item"><a href="https://la.wikipedia.org/wiki/Botulus" title="Botulus – Latin" lang="la" hreflang="la" data-title="Botulus" data-language-autonym="Latina" data-language-local-name="Latin" class="interlanguage-link-target"><span>Latina</span></a></li><li class="interlanguage-link interwiki-lv mw-list-item"><a href="https://lv.wikipedia.org/wiki/Desa" title="Desa – Latvian" lang="lv" hreflang="lv" data-title="Desa" data-language-autonym="Latviešu" data-language-local-name="Latvian" class="interlanguage-link-target"><span>Latviešu</span></a></li><li class="interlanguage-link interwiki-lb mw-list-item"><a href="https://lb.wikipedia.org/wiki/Wurscht" title="Wurscht – Luxembourgish" lang="lb" hreflang="lb" data-title="Wurscht" data-language-autonym="Lëtzebuergesch" data-language-local-name="Luxembourgish" class="interlanguage-link-target"><span>Lëtzebuergesch</span></a></li><li class="interlanguage-link interwiki-lt mw-list-item"><a href="https://lt.wikipedia.org/wiki/De%C5%A1ra" title="Dešra – Lithuanian" lang="lt" hreflang="lt" data-title="Dešra" data-language-autonym="Lietuvių" data-language-local-name="Lithuanian" class="interlanguage-link-target"><span>Lietuvių</span></a></li><li class="interlanguage-link interwiki-lfn mw-list-item"><a href="https://lfn.wikipedia.org/wiki/Salsix" title="Salsix – Lingua Franca Nova" lang="lfn" hreflang="lfn" data-title="Salsix" data-language-autonym="Lingua Franca Nova" data-language-local-name="Lingua Franca Nova" class="interlanguage-link-target"><span>Lingua Franca Nova</span></a></li><li class="interlanguage-link interwiki-lmo mw-list-item"><a href="https://lmo.wikipedia.org/wiki/L%C3%BCganega" title="Lüganega – Lombard" lang="lmo" hreflang="lmo" data-title="Lüganega" data-language-autonym="Lombard" data-language-local-name="Lombard" class="interlanguage-link-target"><span>Lombard</span></a></li><li class="interlanguage-link interwiki-hu mw-list-item"><a href="https://hu.wikipedia.org/wiki/Kolb%C3%A1sz" title="Kolbász – Hungarian" lang="hu" hreflang="hu" data-title="Kolbász" data-language-autonym="Magyar" data-language-local-name="Hungarian" class="interlanguage-link-target"><span>Magyar</span></a></li><li class="interlanguage-link interwiki-mk mw-list-item"><a href="https://mk.wikipedia.org/wiki/%D0%9A%D0%BE%D0%BB%D0%B1%D0%B0%D1%81" title="Колбас – Macedonian" lang="mk" hreflang="mk" data-title="Колбас" data-language-autonym="Македонски" data-language-local-name="Macedonian" class="interlanguage-link-target"><span>Македонски</span></a></li><li class="interlanguage-link interwiki-mg mw-list-item"><a href="https://mg.wikipedia.org/wiki/Saosisy" title="Saosisy – Malagasy" lang="mg" hreflang="mg" data-title="Saosisy" data-language-autonym="Malagasy" data-language-local-name="Malagasy" class="interlanguage-link-target"><span>Malagasy</span></a></li><li class="interlanguage-link interwiki-arz mw-list-item"><a href="https://arz.wikipedia.org/wiki/%D8%B3%D8%AC%D9%82" title="سجق – Egyptian Arabic" lang="arz" hreflang="arz" data-title="سجق" data-language-autonym="مصرى" data-language-local-name="Egyptian Arabic" class="interlanguage-link-target"><span>مصرى</span></a></li><li class="interlanguage-link interwiki-ms mw-list-item"><a href="https://ms.wikipedia.org/wiki/Sosej" title="Sosej – Malay" lang="ms" hreflang="ms" data-title="Sosej" data-language-autonym="Bahasa Melayu" data-language-local-name="Malay" class="interlanguage-link-target"><span>Bahasa Melayu</span></a></li><li class="interlanguage-link interwiki-nl mw-list-item"><a href="https://nl.wikipedia.org/wiki/Worst" title="Worst – Dutch" lang="nl" hreflang="nl" data-title="Worst" data-language-autonym="Nederlands" data-language-local-name="Dutch" class="interlanguage-link-target"><span>Nederlands</span></a></li><li class="interlanguage-link interwiki-ja mw-list-item"><a href="https://ja.wikipedia.org/wiki/%E3%82%BD%E3%83%BC%E3%82%BB%E3%83%BC%E3%82%B8" title="ソーセージ – Japanese" lang="ja" hreflang="ja" data-title="ソーセージ" data-language-autonym="日本語" data-language-local-name="Japanese" class="interlanguage-link-target"><span>日本語</span></a></li><li class="interlanguage-link interwiki-no mw-list-item"><a href="https://no.wikipedia.org/wiki/P%C3%B8lse" title="Pølse – Norwegian Bokmål" lang="nb" hreflang="nb" data-title="Pølse" data-language-autonym="Norsk bokmål" data-language-local-name="Norwegian Bokmål" class="interlanguage-link-target"><span>Norsk bokmål</span></a></li><li class="interlanguage-link interwiki-nn mw-list-item"><a href="https://nn.wikipedia.org/wiki/P%C3%B8lse" title="Pølse – Norwegian Nynorsk" lang="nn" hreflang="nn" data-title="Pølse" data-language-autonym="Norsk nynorsk" data-language-local-name="Norwegian Nynorsk" class="interlanguage-link-target"><span>Norsk nynorsk</span></a></li><li class="interlanguage-link interwiki-nrm mw-list-item"><a href="https://nrm.wikipedia.org/wiki/Sa%C3%BBciche" title="Saûciche – Norman" lang="nrf" hreflang="nrf" data-title="Saûciche" data-language-autonym="Nouormand" data-language-local-name="Norman" class="interlanguage-link-target"><span>Nouormand</span></a></li><li class="interlanguage-link interwiki-oc mw-list-item"><a href="https://oc.wikipedia.org/wiki/Saussissa" title="Saussissa – Occitan" lang="oc" hreflang="oc" data-title="Saussissa" data-language-autonym="Occitan" data-language-local-name="Occitan" class="interlanguage-link-target"><span>Occitan</span></a></li><li class="interlanguage-link interwiki-uz mw-list-item"><a href="https://uz.wikipedia.org/wiki/Kolbasa" title="Kolbasa – Uzbek" lang="uz" hreflang="uz" data-title="Kolbasa" data-language-autonym="Oʻzbekcha / ўзбекча" data-language-local-name="Uzbek" class="interlanguage-link-target"><span>Oʻzbekcha / ўзбекча</span></a></li><li class="interlanguage-link interwiki-pfl mw-list-item"><a href="https://pfl.wikipedia.org/wiki/Wurst" title="Wurst – Palatine German" lang="pfl" hreflang="pfl" data-title="Wurst" data-language-autonym="Pälzisch" data-language-local-name="Palatine German" class="interlanguage-link-target"><span>Pälzisch</span></a></li><li class="interlanguage-link interwiki-pl mw-list-item"><a href="https://pl.wikipedia.org/wiki/Kie%C5%82basa" title="Kiełbasa – Polish" lang="pl" hreflang="pl" data-title="Kiełbasa" data-language-autonym="Polski" data-language-local-name="Polish" class="interlanguage-link-target"><span>Polski</span></a></li><li class="interlanguage-link interwiki-pt mw-list-item"><a href="https://pt.wikipedia.org/wiki/Salsicha" title="Salsicha – Portuguese" lang="pt" hreflang="pt" data-title="Salsicha" data-language-autonym="Português" data-language-local-name="Portuguese" class="interlanguage-link-target"><span>Português</span></a></li><li class="interlanguage-link interwiki-ksh mw-list-item"><a href="https://ksh.wikipedia.org/wiki/Woosch" title="Woosch – Colognian" lang="ksh" hreflang="ksh" data-title="Woosch" data-language-autonym="Ripoarisch" data-language-local-name="Colognian" class="interlanguage-link-target"><span>Ripoarisch</span></a></li><li class="interlanguage-link interwiki-ro mw-list-item"><a href="https://ro.wikipedia.org/wiki/C%C3%A2rnat" title="Cârnat – Romanian" lang="ro" hreflang="ro" data-title="Cârnat" data-language-autonym="Română" data-language-local-name="Romanian" class="interlanguage-link-target"><span>Română</span></a></li><li class="interlanguage-link interwiki-qu mw-list-item"><a href="https://qu.wikipedia.org/wiki/Aycha_t%27iqi" title="Aycha t'iqi – Quechua" lang="qu" hreflang="qu" data-title="Aycha t'iqi" data-language-autonym="Runa Simi" data-language-local-name="Quechua" class="interlanguage-link-target"><span>Runa Simi</span></a></li><li class="interlanguage-link interwiki-ru mw-list-item"><a href="https://ru.wikipedia.org/wiki/%D0%9A%D0%BE%D0%BB%D0%B1%D0%B0%D1%81%D0%B0" title="Колбаса – Russian" lang="ru" hreflang="ru" data-title="Колбаса" data-language-autonym="Русский" data-language-local-name="Russian" class="interlanguage-link-target"><span>Русский</span></a></li><li class="interlanguage-link interwiki-sah mw-list-item"><a href="https://sah.wikipedia.org/wiki/%D0%A5%D0%B0%D0%BB%D0%B1%D0%B0%D2%BB%D1%8B" title="Халбаһы – Yakut" lang="sah" hreflang="sah" data-title="Халбаһы" data-language-autonym="Саха тыла" data-language-local-name="Yakut" class="interlanguage-link-target"><span>Саха тыла</span></a></li><li class="interlanguage-link interwiki-sco mw-list-item"><a href="https://sco.wikipedia.org/wiki/Sausage" title="Sausage – Scots" lang="sco" hreflang="sco" data-title="Sausage" data-language-autonym="Scots" data-language-local-name="Scots" class="interlanguage-link-target"><span>Scots</span></a></li><li class="interlanguage-link interwiki-sq mw-list-item"><a href="https://sq.wikipedia.org/wiki/Sal%C3%A7i%C3%A7ja" title="Salçiçja – Albanian" lang="sq" hreflang="sq" data-title="Salçiçja" data-language-autonym="Shqip" data-language-local-name="Albanian" class="interlanguage-link-target"><span>Shqip</span></a></li><li class="interlanguage-link interwiki-scn mw-list-item"><a href="https://scn.wikipedia.org/wiki/Sausizza" title="Sausizza – Sicilian" lang="scn" hreflang="scn" data-title="Sausizza" data-language-autonym="Sicilianu" data-language-local-name="Sicilian" class="interlanguage-link-target"><span>Sicilianu</span></a></li><li class="interlanguage-link interwiki-simple mw-list-item"><a href="https://simple.wikipedia.org/wiki/Sausage" title="Sausage – Simple English" lang="en-simple" hreflang="en-simple" data-title="Sausage" data-language-autonym="Simple English" data-language-local-name="Simple English" class="interlanguage-link-target"><span>Simple English</span></a></li><li class="interlanguage-link interwiki-sk mw-list-item"><a href="https://sk.wikipedia.org/wiki/Klob%C3%A1sa" title="Klobása – Slovak" lang="sk" hreflang="sk" data-title="Klobása" data-language-autonym="Slovenčina" data-language-local-name="Slovak" class="interlanguage-link-target"><span>Slovenčina</span></a></li><li class="interlanguage-link interwiki-sl mw-list-item"><a href="https://sl.wikipedia.org/wiki/Klobasa" title="Klobasa – Slovenian" lang="sl" hreflang="sl" data-title="Klobasa" data-language-autonym="Slovenščina" data-language-local-name="Slovenian" class="interlanguage-link-target"><span>Slovenščina</span></a></li><li class="interlanguage-link interwiki-sr mw-list-item"><a href="https://sr.wikipedia.org/wiki/%D0%9A%D0%BE%D0%B1%D0%B0%D1%81%D0%B8%D1%86%D0%B0" title="Кобасица – Serbian" lang="sr" hreflang="sr" data-title="Кобасица" data-language-autonym="Српски / srpski" data-language-local-name="Serbian" class="interlanguage-link-target"><span>Српски / srpski</span></a></li><li class="interlanguage-link interwiki-sh mw-list-item"><a href="https://sh.wikipedia.org/wiki/Kobasica" title="Kobasica – Serbo-Croatian" lang="sh" hreflang="sh" data-title="Kobasica" data-language-autonym="Srpskohrvatski / српскохрватски" data-language-local-name="Serbo-Croatian" class="interlanguage-link-target"><span>Srpskohrvatski / српскохрватски</span></a></li><li class="interlanguage-link interwiki-su mw-list-item"><a href="https://su.wikipedia.org/wiki/Sosis" title="Sosis – Sundanese" lang="su" hreflang="su" data-title="Sosis" data-language-autonym="Sunda" data-language-local-name="Sundanese" class="interlanguage-link-target"><span>Sunda</span></a></li><li class="interlanguage-link interwiki-fi mw-list-item"><a href="https://fi.wikipedia.org/wiki/Makkara" title="Makkara – Finnish" lang="fi" hreflang="fi" data-title="Makkara" data-language-autonym="Suomi" data-language-local-name="Finnish" class="interlanguage-link-target"><span>Suomi</span></a></li><li class="interlanguage-link interwiki-sv mw-list-item"><a href="https://sv.wikipedia.org/wiki/Korv" title="Korv – Swedish" lang="sv" hreflang="sv" data-title="Korv" data-language-autonym="Svenska" data-language-local-name="Swedish" class="interlanguage-link-target"><span>Svenska</span></a></li><li class="interlanguage-link interwiki-ta mw-list-item"><a href="https://ta.wikipedia.org/wiki/%E0%AE%95%E0%AF%8A%E0%AE%A4%E0%AF%8D%E0%AE%A4%E0%AE%BF%E0%AE%B1%E0%AF%88%E0%AE%9A%E0%AF%8D%E0%AE%9A%E0%AE%BF" title="கொத்திறைச்சி – Tamil" lang="ta" hreflang="ta" data-title="கொத்திறைச்சி" data-language-autonym="தமிழ்" data-language-local-name="Tamil" class="interlanguage-link-target"><span>தமிழ்</span></a></li><li class="interlanguage-link interwiki-th mw-list-item"><a href="https://th.wikipedia.org/wiki/%E0%B9%84%E0%B8%AA%E0%B9%89%E0%B8%81%E0%B8%A3%E0%B8%AD%E0%B8%81" title="ไส้กรอก – Thai" lang="th" hreflang="th" data-title="ไส้กรอก" data-language-autonym="ไทย" data-language-local-name="Thai" class="interlanguage-link-target"><span>ไทย</span></a></li><li class="interlanguage-link interwiki-tr mw-list-item"><a href="https://tr.wikipedia.org/wiki/Sosis" title="Sosis – Turkish" lang="tr" hreflang="tr" data-title="Sosis" data-language-autonym="Türkçe" data-language-local-name="Turkish" class="interlanguage-link-target"><span>Türkçe</span></a></li><li class="interlanguage-link interwiki-uk mw-list-item"><a href="https://uk.wikipedia.org/wiki/%D0%9A%D0%BE%D0%B2%D0%B1%D0%B0%D1%81%D0%B0" title="Ковбаса – Ukrainian" lang="uk" hreflang="uk" data-title="Ковбаса" data-language-autonym="Українська" data-language-local-name="Ukrainian" class="interlanguage-link-target"><span>Українська</span></a></li><li class="interlanguage-link interwiki-vec mw-list-item"><a href="https://vec.wikipedia.org/wiki/Lug%C3%A0nega" title="Lugànega – Venetian" lang="vec" hreflang="vec" data-title="Lugànega" data-language-autonym="Vèneto" data-language-local-name="Venetian" class="interlanguage-link-target"><span>Vèneto</span></a></li><li class="interlanguage-link interwiki-vi mw-list-item"><a href="https://vi.wikipedia.org/wiki/X%C3%BAc_x%C3%ADch" title="Xúc xích – Vietnamese" lang="vi" hreflang="vi" data-title="Xúc xích" 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srcset="//upload.wikimedia.org/wikipedia/en/thumb/1/1b/Semi-protection-shackle.svg/30px-Semi-protection-shackle.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/1/1b/Semi-protection-shackle.svg/40px-Semi-protection-shackle.svg.png 2x" data-file-width="512" data-file-height="512" /></a></span></div></div> </div> <div id="siteSub" class="noprint">From Wikipedia, the free encyclopedia</div> </div> <div id="contentSub"><div id="mw-content-subtitle"></div></div> <div id="mw-content-text" class="mw-body-content"><div class="mw-content-ltr mw-parser-output" lang="en" dir="ltr"><div class="shortdescription nomobile noexcerpt noprint searchaux" style="display:none">Meat product</div> <style data-mw-deduplicate="TemplateStyles:r1236090951">.mw-parser-output .hatnote{font-style:italic}.mw-parser-output div.hatnote{padding-left:1.6em;margin-bottom:0.5em}.mw-parser-output .hatnote i{font-style:normal}.mw-parser-output .hatnote+link+.hatnote{margin-top:-0.5em}@media print{body.ns-0 .mw-parser-output .hatnote{display:none!important}}</style><div role="note" class="hatnote navigation-not-searchable">This article is about the food. For other uses, see <a href="/wiki/Sausage_(disambiguation)" class="mw-disambig" title="Sausage (disambiguation)">Sausage (disambiguation)</a>.</div> <p class="mw-empty-elt"> </p><p class="mw-empty-elt"> </p> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Kielbasa7.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/8/8b/Kielbasa7.jpg/220px-Kielbasa7.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/8/8b/Kielbasa7.jpg/330px-Kielbasa7.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/8/8b/Kielbasa7.jpg/440px-Kielbasa7.jpg 2x" data-file-width="1593" data-file-height="1194" /></a><figcaption><span title="Polish-language text"><i lang="pl"><a href="/wiki/Kielbasa_(sausage)" class="mw-redirect" title="Kielbasa (sausage)">Kiełbasa</a> biała</i></span> (white sausage), <span title="Polish-language text"><i lang="pl">szynkowa</i></span> (smoked), <span title="Polish-language text"><i lang="pl">śląska</i></span> and <span title="Polish-language text"><i lang="pl">podhalańska</i></span> styles (Poland)</figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Bratwurst_in_J%C3%A4tk%C3%A4saari.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/7/74/Bratwurst_in_J%C3%A4tk%C3%A4saari.jpg/220px-Bratwurst_in_J%C3%A4tk%C3%A4saari.jpg" decoding="async" width="220" height="158" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/7/74/Bratwurst_in_J%C3%A4tk%C3%A4saari.jpg/330px-Bratwurst_in_J%C3%A4tk%C3%A4saari.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/7/74/Bratwurst_in_J%C3%A4tk%C3%A4saari.jpg/440px-Bratwurst_in_J%C3%A4tk%C3%A4saari.jpg 2x" data-file-width="4586" data-file-height="3286" /></a><figcaption>A plate of bratwurst, sauerkraut and mashed potatoes, typical of <a href="/wiki/German_cuisine" title="German cuisine">German cuisine</a></figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Sausages_of_Csabai.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/d/de/Sausages_of_Csabai.JPG/220px-Sausages_of_Csabai.JPG" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/de/Sausages_of_Csabai.JPG/330px-Sausages_of_Csabai.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/de/Sausages_of_Csabai.JPG/440px-Sausages_of_Csabai.JPG 2x" data-file-width="2048" data-file-height="1536" /></a><figcaption><span title="Hungarian-language text"><i lang="hu">Csabai kolbászok</i></span> (Hungarian csabai sausages)</figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Grinners_breakfast.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/b/b2/Grinners_breakfast.jpg/220px-Grinners_breakfast.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/b/b2/Grinners_breakfast.jpg/330px-Grinners_breakfast.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/b/b2/Grinners_breakfast.jpg/440px-Grinners_breakfast.jpg 2x" data-file-width="512" data-file-height="384" /></a><figcaption>Full Scottish breakfast: <a href="/wiki/Black_pudding" title="Black pudding">black pudding</a>, <a href="/wiki/Lorne_sausage" title="Lorne sausage">Lorne sausage</a>, toast, fried mushrooms and baked beans</figcaption></figure> <p>A <b>sausage</b> is a type of <a href="/wiki/Meat" title="Meat">meat</a> product usually made from <a href="/wiki/Ground_meat" title="Ground meat">ground meat</a>—often <a href="/wiki/Pork" title="Pork">pork</a>, <a href="/wiki/Beef" title="Beef">beef</a>, or <a href="/wiki/Poultry" title="Poultry">poultry</a>—along with <a href="/wiki/Edible_salt" class="mw-redirect" title="Edible salt">salt</a>, spices and other flavourings. Other ingredients, such as grains or breadcrumbs, may be included as fillers or extenders. </p><p>When used as an uncountable noun, the word <i>sausage</i> can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. When referred to as "a sausage", the product is usually cylindrical and encased in a skin. </p><p>Typically, a sausage is formed in a <a href="/wiki/Casing_(sausage)" class="mw-redirect" title="Casing (sausage)">casing</a> traditionally made from <a href="/wiki/Gut_(anatomy)" class="mw-redirect" title="Gut (anatomy)">intestine</a>, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are <a href="/wiki/Cooking" title="Cooking">cooked</a> during processing, and the casing may then be removed. </p><p><a href="/wiki/Sausage_making" title="Sausage making">Sausage making</a> is a traditional <a href="/wiki/Food_preservation" title="Food preservation">food preservation</a> technique. Sausages may be preserved by <a href="/wiki/Curing_(food_preservation)" title="Curing (food preservation)">curing</a>, <a href="/wiki/Drying_(food)" class="mw-redirect" title="Drying (food)">drying</a> (often in association with fermentation or culturing, which can contribute to preservation), <a href="/wiki/Smoking_(food)" class="mw-redirect" title="Smoking (food)">smoking</a>, or freezing. Some cured or smoked sausages can be stored without refrigeration. Most fresh sausages must be refrigerated or frozen until they are cooked. </p><p>Sausages are made in a wide range of national and regional varieties, which differ by the types of meats that are used, the flavouring or spicing ingredients (e.g., <a href="/wiki/Garlic" title="Garlic">garlic</a>, peppers, <a href="/wiki/Wine" title="Wine">wine</a>, etc.), and the manner of preparation. In the 21st century, <a href="/wiki/Vegetarian" class="mw-redirect" title="Vegetarian">vegetarian</a> and <a href="/wiki/Vegan" class="mw-redirect" title="Vegan">vegan</a> varieties of sausage in which plant-based ingredients are used instead of meat have become much more widely available and consumed. </p> <style data-mw-deduplicate="TemplateStyles:r886046785">.mw-parser-output .toclimit-2 .toclevel-1 ul,.mw-parser-output .toclimit-3 .toclevel-2 ul,.mw-parser-output .toclimit-4 .toclevel-3 ul,.mw-parser-output .toclimit-5 .toclevel-4 ul,.mw-parser-output .toclimit-6 .toclevel-5 ul,.mw-parser-output .toclimit-7 .toclevel-6 ul{display:none}</style><div class="toclimit-3"><meta property="mw:PageProp/toc" /></div> <div class="mw-heading mw-heading2"><h2 id="Etymology">Etymology</h2></div> <p>The word <i>sausage</i> was first used in English in the mid-15th century, spelled <span title="Middle English (1100-1500)-language text"><i lang="enm">sawsyge</i></span>.<sup id="cite_ref-etymonline.com_1-0" class="reference"><a href="#cite_note-etymonline.com-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> This word came from Old North French <span title="Old French (842-ca. 1400)-language text"><i lang="fro">saussiche</i></span> (Modern French <span title="French-language text"><i lang="fr">saucisse</i></span>).<sup id="cite_ref-etymonline.com_1-1" class="reference"><a href="#cite_note-etymonline.com-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> The French word came from Vulgar Latin <span title="Latin-language text"><i lang="la">salsica</i></span> ("sausage"), from <span title="Latin-language text"><i lang="la">salsicus</i></span> ("seasoned with salt").<sup id="cite_ref-etymonline.com_1-2" class="reference"><a href="#cite_note-etymonline.com-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="History">History</h2></div> <figure class="mw-default-size mw-halign-left" typeof="mw:File/Thumb"><a href="/wiki/File:Sausage_making-H-1.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/a/a0/Sausage_making-H-1.jpg/220px-Sausage_making-H-1.jpg" decoding="async" width="220" height="162" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/a0/Sausage_making-H-1.jpg/330px-Sausage_making-H-1.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/a0/Sausage_making-H-1.jpg/440px-Sausage_making-H-1.jpg 2x" data-file-width="2684" data-file-height="1981" /></a><figcaption><a href="/wiki/Sausage_making" title="Sausage making">Sausage making</a> at home</figcaption></figure> <p><a href="/wiki/Sausage_making" title="Sausage making">Sausage making</a> is a natural outcome of efficient butchery. Traditionally, sausage makers <a href="/wiki/Salting_(food)" title="Salting (food)">salted</a> various <a href="/wiki/Tissue_(biology)" title="Tissue (biology)">tissues</a> and <a href="/wiki/Organ_(anatomy)" class="mw-redirect" title="Organ (anatomy)">organs</a> such as scraps, <a href="/wiki/Organ_meat" class="mw-redirect" title="Organ meat">organ meats</a>, blood, and fat to help preserve them. They then stuffed them into tubular casings made from the cleaned intestines of the animal, producing the characteristic cylindrical shape. Hence, sausages, <a href="/wiki/Pudding" title="Pudding">puddings</a>, and <a href="/wiki/Salami" title="Salami">salami</a> are among the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (April 2018)">citation needed</span></a></i>]</sup> </p><p>An <a href="/wiki/Akkadian_language" title="Akkadian language">Akkadian cuneiform</a> tablet records a dish of intestine casings filled with some sort of <a href="/wiki/Forcemeat" title="Forcemeat">forcemeat</a>.<sup id="cite_ref-2" class="reference"><a href="#cite_note-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> </p> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Wurstplatte.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/2/29/Wurstplatte.jpg/170px-Wurstplatte.jpg" decoding="async" width="170" height="227" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/2/29/Wurstplatte.jpg/255px-Wurstplatte.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/2/29/Wurstplatte.jpg/340px-Wurstplatte.jpg 2x" data-file-width="2448" data-file-height="3264" /></a><figcaption>Plate of German sausage: <a href="/wiki/Jagdwurst" title="Jagdwurst">Jagdwurst</a>, <a href="/wiki/Liver_sausage" class="mw-redirect" title="Liver sausage">liver sausage</a>, <a href="/wiki/Blood_sausage" title="Blood sausage">blood sausage</a>, <a href="/wiki/Westphalian_ham" title="Westphalian ham">Westphalian ham</a></figcaption></figure> <p>The <a href="/wiki/Ancient_Greece" title="Ancient Greece">Greek</a> poet <a href="/wiki/Homer" title="Homer">Homer</a> mentioned a kind of <a href="/wiki/Blood_sausage" title="Blood sausage">blood sausage</a> in the <i><a href="/wiki/Odyssey" title="Odyssey">Odyssey</a></i>, <a href="/wiki/Epicharmus" class="mw-redirect" title="Epicharmus">Epicharmus</a> wrote a comedy titled <i>The Sausage</i>, and <a href="/wiki/Aristophanes" title="Aristophanes">Aristophanes</a>' play <i><a href="/wiki/The_Knights" title="The Knights">The Knights</a></i> is about a sausage vendor who is elected leader. Evidence suggests that sausages were already popular both among the <a href="/wiki/Ancient_Greeks" class="mw-redirect" title="Ancient Greeks">ancient Greeks</a> and <a href="/wiki/Ancient_Rome" title="Ancient Rome">Romans</a> and most likely with the various tribes occupying the larger part of Europe.<sup id="cite_ref-T-P_3-0" class="reference"><a href="#cite_note-T-P-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> </p><p>The most famous sausage in ancient Italy was from <a href="/wiki/Lucania" title="Lucania">Lucania</a> (modern <a href="/wiki/Basilicata" title="Basilicata">Basilicata</a>) and was called <i><a href="/wiki/Lucanica" title="Lucanica">lucanica</a></i>, a name which lives on in a variety of modern sausages in the Mediterranean.<sup id="cite_ref-Riley2007_4-0" class="reference"><a href="#cite_note-Riley2007-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> During the reign of the Roman emperor <a href="/wiki/Nero" title="Nero">Nero</a>, sausages were associated with the <a href="/wiki/Lupercalia" title="Lupercalia">Lupercalia</a> festival.<sup id="cite_ref-All_about_sausages_5-0" class="reference"><a href="#cite_note-All_about_sausages-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> Early in the 10th century during the <a href="/wiki/Byzantine_Empire" title="Byzantine Empire">Byzantine Empire</a>, <a href="/wiki/Leo_VI_the_Wise" title="Leo VI the Wise">Leo VI the Wise</a> outlawed the production of <a href="/wiki/Blood_sausage" title="Blood sausage">blood sausages</a> following cases of <a href="/wiki/Food_poisoning" class="mw-redirect" title="Food poisoning">food poisoning</a>.<sup id="cite_ref-All_about_sausages_5-1" class="reference"><a href="#cite_note-All_about_sausages-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> </p><p>A <a href="/wiki/Chinese_sausage" title="Chinese sausage">Chinese type of sausage</a> has been described, <i>lap cheong</i> (<a href="/wiki/Simplified_Chinese_characters" title="Simplified Chinese characters">simplified Chinese</a>: <span lang="zh-Hans">腊肠</span>; <a href="/wiki/Traditional_Chinese_characters" title="Traditional Chinese characters">traditional Chinese</a>: <span lang="zh-Hant">臘腸</span>; <a href="/wiki/Pinyin" title="Pinyin">pinyin</a>: <i><span lang="zh-Latn">làcháng</span></i>) from the <a href="/wiki/Northern_and_Southern_dynasties" title="Northern and Southern dynasties">Northern and Southern dynasties</a> (<a href="/wiki/AD_420" title="AD 420">420</a>–<a href="/wiki/589" title="589">589</a>), made from goat and lamb meat with salt, and flavoured with green onion, <a href="/wiki/Bean_sauce" class="mw-redirect" title="Bean sauce">bean sauce</a>, ginger, and pepper. The modern type of <i>lap cheong</i> has a comparatively long <a href="/wiki/Shelf_life" title="Shelf life">shelf life</a>,<sup id="cite_ref-Zeuthen2007_6-0" class="reference"><a href="#cite_note-Zeuthen2007-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> mainly because of a high content of <a href="/wiki/Lactobacilli" class="mw-redirect" title="Lactobacilli">lactobacilli</a>—so high that it is considered sour by many.<sup class="noprint Inline-Template" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Manual_of_Style/Words_to_watch#Unsupported_attributions" title="Wikipedia:Manual of Style/Words to watch"><span title="The material near this tag possibly uses too-vague attribution or weasel words. (May 2023)">who?</span></a></i>]</sup> </p> <div class="mw-heading mw-heading2"><h2 id="Casings">Casings</h2></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Casing_(sausage)" class="mw-redirect" title="Casing (sausage)">Casing (sausage)</a></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Monroe_Sausage.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/0/03/Monroe_Sausage.jpg/220px-Monroe_Sausage.jpg" decoding="async" width="220" height="181" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/0/03/Monroe_Sausage.jpg/330px-Monroe_Sausage.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/0/03/Monroe_Sausage.jpg/440px-Monroe_Sausage.jpg 2x" data-file-width="791" data-file-height="651" /></a><figcaption><a href="/wiki/Monroe_Sausage" title="Monroe Sausage">Monroe Sausage</a> using Natural Hog Casing</figcaption></figure> <p>Traditionally, sausage casings were made of the cleaned intestines,<sup id="cite_ref-7" class="reference"><a href="#cite_note-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> or stomachs in the case of <a href="/wiki/Haggis" title="Haggis">haggis</a> and other traditional puddings. Today, natural casings are often replaced by <a href="/wiki/Collagen" title="Collagen">collagen</a>, <a href="/wiki/Cellulose" title="Cellulose">cellulose</a>, or even plastic casings, especially in the case of industrially manufactured sausages. However, in some parts of the <a href="/wiki/Southern_United_States" title="Southern United States">southern United States</a>, companies like Snowden's, <a href="/wiki/Monroe_Sausage" title="Monroe Sausage">Monroe Sausage</a>, Conecuh Sausage, and Kelly Foods still use natural casings, primarily from hog or sheep intestines.<sup id="cite_ref-8" class="reference"><a href="#cite_note-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Ingredients">Ingredients</h2></div> <p>A sausage consists of meat cut into pieces or ground, mixed with other ingredients, and filled into a casing. Ingredients may include a cheap <a href="/wiki/Starch" title="Starch">starch</a> filler such as breadcrumbs or grains, seasoning and flavourings such as spices, and sometimes others such as apple and leek.<sup id="cite_ref-beebswozzle_9-0" class="reference"><a href="#cite_note-beebswozzle-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> The meat may be from any animal but is often pork, beef or <a href="/wiki/Veal" title="Veal">veal</a>, or poultry. The lean meat-to-fat <a href="/wiki/Ratio" title="Ratio">ratio</a> depends upon the style and producer. The meat content as labelled may exceed 100%, which happens when the weight of meat exceeds the total weight of the sausage after it has been made, sometimes including a drying process which reduces water content. </p><p>In some jurisdictions foods described as sausages must meet regulations governing their content. For example, in the United States, the <a href="/wiki/United_States_Department_of_Agriculture" title="United States Department of Agriculture">Department of Agriculture</a> specifies that the fat content of different defined types of sausage may not exceed 30%, 35% or 50% by weight; some sausages may contain binders or extenders.<sup id="cite_ref-10" class="reference"><a href="#cite_note-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-11" class="reference"><a href="#cite_note-11"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup> </p><p>Many traditional styles of sausage from Asia and mainland Europe use no bread-based filler and include only meat (lean meat and fat) and flavorings.<sup id="cite_ref-12" class="reference"><a href="#cite_note-12"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup> In the United Kingdom and other countries with <a href="/wiki/English_cuisine" title="English cuisine">English cuisine</a> traditions, many sausages contain a significant proportion of bread and starch-based fillers, which may comprise 30% of ingredients. The filler in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, the filler expands and absorbs moisture and fat from the meat.<sup id="cite_ref-beebbanger_13-0" class="reference"><a href="#cite_note-beebbanger-13"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> </p><p>When the food processing industry produces sausages for a low <a href="/wiki/Price_point" title="Price point">price point</a>, almost any part of the animal can end up in sausages, varying from cheap, fatty specimens stuffed with meat blasted off the carcasses (<a href="/wiki/Mechanically_recovered_meat" class="mw-redirect" title="Mechanically recovered meat">mechanically recovered meat</a>, MRM) and <a href="/wiki/Rusk" title="Rusk">rusk</a>. On the other hand, the finest quality contain only choice cuts of meat and seasoning.<sup id="cite_ref-beebswozzle_9-1" class="reference"><a href="#cite_note-beebswozzle-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> In Britain, "meat" declared on labels could in the past include fat, connective tissue, and MRM. These ingredients may still be used but must be labelled as such, and up to 10% water may be included without being labelled.<sup id="cite_ref-beebbanger_13-1" class="reference"><a href="#cite_note-beebbanger-13"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="National_varieties">National varieties</h2></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Russian_Sausage_Making.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/8/8e/Russian_Sausage_Making.jpg/220px-Russian_Sausage_Making.jpg" decoding="async" width="220" height="147" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/8/8e/Russian_Sausage_Making.jpg/330px-Russian_Sausage_Making.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/8/8e/Russian_Sausage_Making.jpg/440px-Russian_Sausage_Making.jpg 2x" data-file-width="1200" data-file-height="800" /></a><figcaption><a href="/wiki/Sausage_making" title="Sausage making">Sausage making</a> in Russia</figcaption></figure> <p>Many nations and regions have their own characteristic sausages, using meats and other ingredients native to the region and employed in traditional dishes. </p> <div class="mw-heading mw-heading3"><h3 id="Asia">Asia</h3></div> <div class="mw-heading mw-heading4"><h4 id="Brunei">Brunei</h4></div> <p><span title="Malay (macrolanguage)-language text"><i lang="ms">Belutak</i></span> is the traditional <a href="/wiki/Brunei" title="Brunei">Bruneian</a> beef sausage.<sup id="cite_ref-Azli_10.5.2021_14-0" class="reference"><a href="#cite_note-Azli_10.5.2021-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> It is made with minced beef and tallow, marinated with garlic, salt, chillies and spices, and stuffed into cow's or buffalo's small intestines.<sup id="cite_ref-Azli_10.5.2021_14-1" class="reference"><a href="#cite_note-Azli_10.5.2021-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-Reyes_10.9.2020_15-0" class="reference"><a href="#cite_note-Reyes_10.9.2020-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup> It is then fermented through dehydration.<sup id="cite_ref-Azli_10.5.2021_14-2" class="reference"><a href="#cite_note-Azli_10.5.2021-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> Belutak is a common side dish alongside <a href="/wiki/Ambuyat" title="Ambuyat">ambuyat</a>.<sup id="cite_ref-Reyes_10.9.2020_15-1" class="reference"><a href="#cite_note-Reyes_10.9.2020-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading4"><h4 id="China">China</h4></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Chinese_sausage" title="Chinese sausage">Chinese sausage</a></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Smoked_Chinese_sausage.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/c/c5/Smoked_Chinese_sausage.jpg/220px-Smoked_Chinese_sausage.jpg" decoding="async" width="220" height="138" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/c/c5/Smoked_Chinese_sausage.jpg/330px-Smoked_Chinese_sausage.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/c/c5/Smoked_Chinese_sausage.jpg/440px-Smoked_Chinese_sausage.jpg 2x" data-file-width="450" data-file-height="282" /></a><figcaption>Smoked sausages from <a href="/wiki/Harbin" title="Harbin">Harbin</a>, China</figcaption></figure> <p>A European-style smoked savory <i>hóng cháng</i> (<a href="/wiki/Simplified_Chinese_characters" title="Simplified Chinese characters">simplified Chinese</a>: <span lang="zh-Hans">红肠</span>; <a href="/wiki/Traditional_Chinese_characters" title="Traditional Chinese characters">traditional Chinese</a>: <span lang="zh-Hant">紅腸</span> <i>red sausage</i>) is produced in Harbin, China's northernmost major city.<sup id="cite_ref-cnntravel_16-0" class="reference"><a href="#cite_note-cnntravel-16"><span class="cite-bracket">[</span>16<span class="cite-bracket">]</span></a></sup> It is similar to Lithuanian and Polish sausages including <a href="/wiki/Kie%C5%82basa" class="mw-redirect" title="Kiełbasa">kiełbasa</a> and <i>podhalańska</i> and tends to have a more European flavour than other Chinese sausages. This kind of sausage was first produced in a Russian-capitalized factory named Churin sausage factory in 1909. Harbin-style sausage has become popular in China, especially in northern regions.<sup id="cite_ref-cnntravel_16-1" class="reference"><a href="#cite_note-cnntravel-16"><span class="cite-bracket">[</span>16<span class="cite-bracket">]</span></a></sup> </p><p><a href="/wiki/Lap_cheong" class="mw-redirect" title="Lap cheong">Lap cheong</a> (<a href="/wiki/Simplified_Chinese_characters" title="Simplified Chinese characters">simplified Chinese</a>: <span lang="zh-Hans">腊肠</span>; <a href="/wiki/Traditional_Chinese_characters" title="Traditional Chinese characters">traditional Chinese</a>: <span lang="zh-Hant">臘腸</span>; <a href="/wiki/Pinyin" title="Pinyin">pinyin</a>: <i><span lang="zh-Latn">làcháng</span></i>; <a href="/wiki/Jyutping" title="Jyutping">Jyutping</a>: <i><span lang="yue-Latn-jyutping">laap6 coeng4</span></i>; <a href="/wiki/Yale_romanization_of_Cantonese" title="Yale romanization of Cantonese">Cantonese Yale</a>: <i><span lang="yue-Latn">laahp chéung</span></i>; also lap chong, lap chung, lop chong) are dried pork sausages that look and feel like pepperoni but are much sweeter. In southwestern China, sausages are flavored with salt, red pepper and wild pepper. People often cure sausages by smoking and air drying.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (May 2023)">citation needed</span></a></i>]</sup> </p> <div class="mw-heading mw-heading4"><h4 id="Taiwan">Taiwan</h4></div> <p><a href="/wiki/Small_sausage_in_large_sausage" title="Small sausage in large sausage">Small sausage in large sausage</a>, a segment of Taiwanese pork sausage is wrapped in a sticky rice sausage to make this delicacy, usually served chargrilled. </p> <div class="mw-heading mw-heading4"><h4 id="Laos">Laos</h4></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Lao_Sai_Oua.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/2/29/Lao_Sai_Oua.jpg/220px-Lao_Sai_Oua.jpg" decoding="async" width="220" height="293" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/2/29/Lao_Sai_Oua.jpg/330px-Lao_Sai_Oua.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/2/29/Lao_Sai_Oua.jpg/440px-Lao_Sai_Oua.jpg 2x" data-file-width="3024" data-file-height="4032" /></a><figcaption>Sai Oua is an herbaceous and very tasty Lao pork sausage</figcaption></figure> <p>There are several <a href="/wiki/Lao_sausage" title="Lao sausage">Lao sausage</a> types, but the most popular are <a href="/wiki/Sai_ua" title="Sai ua">sai ua</a> and <a href="/wiki/Sai_gork" title="Sai gork">sai gork</a> that have a unique taste and are different from most sausages found internationally. Sai oua is an ancient Lao word that literally combines sai (intestine) with ua (stuffed). It originated from Luang Prabang, an ancient royal capital of the former <a href="/wiki/Lan_Xang" title="Lan Xang">Lan Xang</a> kingdom (1353–1707) located in Northern Laos.<sup id="cite_ref-17" class="reference"><a href="#cite_note-17"><span class="cite-bracket">[</span>17<span class="cite-bracket">]</span></a></sup> Sai ua moo (Lao sausage made with pork meat) was listed among a collection of hand-written recipes from <a href="/wiki/Phia_Sing" title="Phia Sing">Phia Sing</a> (1898–1967), the king's personal chef and master of ceremonies.<sup id="cite_ref-18" class="reference"><a href="#cite_note-18"><span class="cite-bracket">[</span>18<span class="cite-bracket">]</span></a></sup> Both sai ua and sai gork are some of the most popular traditional Lao dishes enjoyed by Lao people not only in Laos<sup id="cite_ref-19" class="reference"><a href="#cite_note-19"><span class="cite-bracket">[</span>19<span class="cite-bracket">]</span></a></sup> but also in countries where Lao people have migrated to.<sup id="cite_ref-20" class="reference"><a href="#cite_note-20"><span class="cite-bracket">[</span>20<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading4"><h4 id="Philippines">Philippines</h4></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Longaniza#Philippines" title="Longaniza">Longaniza § Philippines</a></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:09794jfFajardo_Echague_Street_Loyola_Sampaloc_Quiapo_Manilafvf_16.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/a/a0/09794jfFajardo_Echague_Street_Loyola_Sampaloc_Quiapo_Manilafvf_16.jpg/220px-09794jfFajardo_Echague_Street_Loyola_Sampaloc_Quiapo_Manilafvf_16.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/a0/09794jfFajardo_Echague_Street_Loyola_Sampaloc_Quiapo_Manilafvf_16.jpg/330px-09794jfFajardo_Echague_Street_Loyola_Sampaloc_Quiapo_Manilafvf_16.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/a0/09794jfFajardo_Echague_Street_Loyola_Sampaloc_Quiapo_Manilafvf_16.jpg/440px-09794jfFajardo_Echague_Street_Loyola_Sampaloc_Quiapo_Manilafvf_16.jpg 2x" data-file-width="4608" data-file-height="3456" /></a><figcaption>Various types of Philippine <i><a href="/wiki/Longganisa" class="mw-redirect" title="Longganisa">longganisa</a></i> in <a href="/wiki/Quiapo,_Manila" title="Quiapo, Manila">Quiapo, Manila</a></figcaption></figure> <p>In the Philippines, sausages are generally called <i><a href="/wiki/Longaniza" title="Longaniza">longaniza</a></i> (<a href="/wiki/Filipino_language" title="Filipino language">Filipino</a>: <i>longganisa</i>) in the northern regions and <i><a href="/wiki/Chorizo" title="Chorizo">chorizo</a></i> (<a href="/wiki/Visayan_languages" class="mw-redirect" title="Visayan languages">Visayan</a>: <i>choriso</i>, <i>tsoriso</i> or <i>soriso</i>) in the southern regions. They are usually fresh or smoked sausages, distinguished primarily by either being sweet (<i>jamonado</i> or <i>hamonado</i>) or garlicky (<i>de recado</i> or <i>derecado</i>). There are numerous kinds of sausages in the Philippines, usually unique to a specific region like <a href="/wiki/Vigan_longganisa" title="Vigan longganisa">Vigan longganisa</a>, <a href="/wiki/Alaminos_longganisa" title="Alaminos longganisa">Alaminos longganisa</a>, and <a href="/wiki/Chorizo_de_Cebu" title="Chorizo de Cebu">Chorizo de Cebu</a>. The most widely known sausages in Philippine cuisine is the <a href="/wiki/Pampanga_longganisa" title="Pampanga longganisa">Pampanga longganisa</a>. Bulk sausage versions are also known in <a href="/wiki/Philippine_English" title="Philippine English">Philippine English</a> as "skinless sausages". There are also a few dry sausages like <a href="/wiki/Chorizo_de_Bilbao" title="Chorizo de Bilbao">Chorizo de Bilbao</a> and <a href="/wiki/Chorizo_de_Macao" title="Chorizo de Macao">Chorizo de Macao</a>. Most Filipino sausages are made from pork, but they can also be made from chicken, beef, or even tuna.<sup id="cite_ref-polistico_21-0" class="reference"><a href="#cite_note-polistico-21"><span class="cite-bracket">[</span>21<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading4"><h4 id="Thailand">Thailand</h4></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Sai_krok_isan.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/2/2d/Sai_krok_isan.jpg/220px-Sai_krok_isan.jpg" decoding="async" width="220" height="146" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/2/2d/Sai_krok_isan.jpg/330px-Sai_krok_isan.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/2/2d/Sai_krok_isan.jpg/440px-Sai_krok_isan.jpg 2x" data-file-width="1920" data-file-height="1272" /></a><figcaption><i>Sai krok Isan</i> being freshly grilled at a market in <a href="/wiki/Uttaradit_province" title="Uttaradit province">Uttaradit</a>, Thailand</figcaption></figure> <p>There are many varieties of sausages known to <a href="/wiki/Thai_cuisine" title="Thai cuisine">Thai cuisine</a>, some of which are specialities of a specific <a href="/wiki/Regions_of_Thailand" title="Regions of Thailand">region of Thailand</a>. From <a href="/wiki/Northern_Thailand" title="Northern Thailand">northern Thailand</a> comes <i><a href="/wiki/Sai_ua" title="Sai ua">sai ua</a></i>, a grilled minced pork sausage flavored with <a href="/wiki/Thai_curry" title="Thai curry">curry paste</a> and fresh herbs.<sup id="cite_ref-22" class="reference"><a href="#cite_note-22"><span class="cite-bracket">[</span>22<span class="cite-bracket">]</span></a></sup> Another grilled sausage is called <i><a href="/wiki/Sai_krok_Isan" title="Sai krok Isan">sai krok Isan</a></i>, a fermented sausage with a distinctive slightly sour taste from <a href="/wiki/Northeastern_Thailand" class="mw-redirect" title="Northeastern Thailand">northeastern Thailand</a> (the region also known as <a href="/wiki/Isan" title="Isan">Isan</a>).<sup id="cite_ref-23" class="reference"><a href="#cite_note-23"><span class="cite-bracket">[</span>23<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading4"><h4 id="Vietnam">Vietnam</h4></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Gi%C3%B2_l%E1%BB%A5a.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/9/95/Gi%C3%B2_l%E1%BB%A5a.jpg/220px-Gi%C3%B2_l%E1%BB%A5a.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/95/Gi%C3%B2_l%E1%BB%A5a.jpg/330px-Gi%C3%B2_l%E1%BB%A5a.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/9/95/Gi%C3%B2_l%E1%BB%A5a.jpg/440px-Gi%C3%B2_l%E1%BB%A5a.jpg 2x" data-file-width="4000" data-file-height="3000" /></a><figcaption>A plate of <a href="/wiki/Gi%C3%B2_l%E1%BB%A5a" class="mw-redirect" title="Giò lụa">giò lụa</a></figcaption></figure> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Further information: <a href="/wiki/Ch%E1%BA%A3" title="Chả">Chả</a> and <a href="/wiki/Ch%E1%BA%A3_l%E1%BB%A5a" title="Chả lụa">Chả lụa</a></div> <div class="mw-heading mw-heading3"><h3 id="Europe">Europe</h3></div> <div class="mw-heading mw-heading4"><h4 id="Britain_and_Ireland">Britain and Ireland</h4></div> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Sausages_Oxford.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/9/9a/Sausages_Oxford.jpg/220px-Sausages_Oxford.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/9a/Sausages_Oxford.jpg/330px-Sausages_Oxford.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/9/9a/Sausages_Oxford.jpg/440px-Sausages_Oxford.jpg 2x" data-file-width="3072" data-file-height="2304" /></a><figcaption>Sausages, seen in <a href="/wiki/The_Covered_Market,_Oxford" class="mw-redirect" title="The Covered Market, Oxford">The Covered Market, Oxford</a></figcaption></figure> <p>In the UK and Ireland, sausages are a very popular and common feature of the national diet and popular culture. British sausages<sup id="cite_ref-24" class="reference"><a href="#cite_note-24"><span class="cite-bracket">[</span>24<span class="cite-bracket">]</span></a></sup> and Irish sausages are normally made from raw (i.e., uncooked, uncured, unsmoked) pork, beef, venison or other meats mixed with a variety of herbs and spices and cereals, many recipes of which are traditionally associated with particular regions (for example <a href="/wiki/Cumberland_sausage" title="Cumberland sausage">Cumberland sausages</a> and <a href="/wiki/Lincolnshire_sausage" title="Lincolnshire sausage">Lincolnshire sausage</a>). They normally contain a certain amount of <a href="/wiki/Rusk" title="Rusk">rusk</a> or <a href="/wiki/Rusk" title="Rusk">bread-rusk</a>, and are traditionally cooked by frying, grilling or baking. They are most typically 10–15 cm (3.9–5.9 in) long, the filling compressed by twisting the casing into concatenated "links" into the sausage skin, traditionally made from the prepared <a href="/wiki/Intestine" class="mw-redirect" title="Intestine">intestine</a> of the slaughtered animal; most commonly a pig. </p><p>Due to their habit of often exploding due to shrinkage of the tight skin during cooking, they are often referred to as <i>bangers</i>, particularly when served with the most common accompaniment of mashed potatoes to form a bi-national dish known as <a href="/wiki/Bangers_and_mash" title="Bangers and mash">bangers and mash</a>.<sup id="cite_ref-25" class="reference"><a href="#cite_note-25"><span class="cite-bracket">[</span>25<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-26" class="reference"><a href="#cite_note-26"><span class="cite-bracket">[</span>26<span class="cite-bracket">]</span></a></sup> </p><p><a href="/wiki/Pigs_in_blankets" title="Pigs in blankets">Pigs in blankets</a> is a dish consisting of small sausages (usually <a href="/wiki/Chipolata" title="Chipolata">chipolatas</a>) wrapped in <a href="/wiki/Bacon" title="Bacon">bacon</a>.<sup id="cite_ref-27" class="reference"><a href="#cite_note-27"><span class="cite-bracket">[</span>27<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-:02_28-0" class="reference"><a href="#cite_note-:02-28"><span class="cite-bracket">[</span>28<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-29" class="reference"><a href="#cite_note-29"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup> They are a popular and traditional accompaniment to roast <a href="/wiki/Turkey_meat" title="Turkey meat">turkey</a> in a <a href="/wiki/Christmas_dinner" title="Christmas dinner">Christmas dinner</a> and are served as a <a href="/wiki/Side_dish" title="Side dish">side dish</a>.<sup id="cite_ref-30" class="reference"><a href="#cite_note-30"><span class="cite-bracket">[</span>30<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-:02_28-1" class="reference"><a href="#cite_note-:02-28"><span class="cite-bracket">[</span>28<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-31" class="reference"><a href="#cite_note-31"><span class="cite-bracket">[</span>31<span class="cite-bracket">]</span></a></sup> </p><p>In <a href="/wiki/Dublin" title="Dublin">Dublin</a>, sausages are often served in a stew called <a href="/wiki/Coddle" title="Coddle">coddle</a> where they are boiled without first being browned.<sup id="cite_ref-32" class="reference"><a href="#cite_note-32"><span class="cite-bracket">[</span>32<span class="cite-bracket">]</span></a></sup> </p><p>There are various laws concerning the meat content of sausages in the UK. The minimum meat content to be labelled pork sausages is 42% (30% for other types of meat sausages), although to be classed as meat, the pork can contain 30% fat and 25% connective tissue. Often the cheapest supermarket pork sausages do not have the necessary meat content to be described as pork sausages and are simply labelled <i>sausages</i>; with even less meat content they are described as <i>bangers</i> (an unregulated name).<sup id="cite_ref-33" class="reference"><a href="#cite_note-33"><span class="cite-bracket">[</span>33<span class="cite-bracket">]</span></a></sup><sup class="noprint Inline-Template" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Accuracy_dispute#Disputed_statement" title="Wikipedia:Accuracy dispute"><span title="The material near this tag is possibly inaccurate or nonfactual. (July 2019)">dubious</span></a> – <a href="/wiki/Talk:Sausage#Dubious" title="Talk:Sausage">discuss</a></i>]</sup> These typically contain <a href="/wiki/Mechanically_separated_meat" title="Mechanically separated meat">MRM</a> which was previously included in meat content, but under later EU law cannot be so described.<sup id="cite_ref-34" class="reference"><a href="#cite_note-34"><span class="cite-bracket">[</span>34<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-35" class="reference"><a href="#cite_note-35"><span class="cite-bracket">[</span>35<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading5"><h5 id="Scotland">Scotland</h5></div> <p>A popular breakfast food is the <a href="/wiki/Sliced_sausage" class="mw-redirect" title="Sliced sausage">square sausage</a>, also known as a Lorne sausage. This is normally eaten as part of a full <a href="/wiki/Scottish_breakfast" class="mw-redirect" title="Scottish breakfast">Scottish breakfast</a> or on a Scottish morning roll. The sausage is produced in a rectangular block and individual portions are sliced off. It is seasoned mainly with pepper. It is rarely seen outside Scotland.<sup id="cite_ref-Herald2009_36-0" class="reference"><a href="#cite_note-Herald2009-36"><span class="cite-bracket">[</span>36<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading4"><h4 id="Poland">Poland</h4></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Kie%C5%82basy,_my%C5%9Bliwska,_surowa,_g%C3%B3ralska,_frankfuterek_bia%C5%82y,_par%C3%B3wkowa.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/b/b0/Kie%C5%82basy%2C_my%C5%9Bliwska%2C_surowa%2C_g%C3%B3ralska%2C_frankfuterek_bia%C5%82y%2C_par%C3%B3wkowa.jpg/220px-Kie%C5%82basy%2C_my%C5%9Bliwska%2C_surowa%2C_g%C3%B3ralska%2C_frankfuterek_bia%C5%82y%2C_par%C3%B3wkowa.jpg" decoding="async" width="220" height="148" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/b/b0/Kie%C5%82basy%2C_my%C5%9Bliwska%2C_surowa%2C_g%C3%B3ralska%2C_frankfuterek_bia%C5%82y%2C_par%C3%B3wkowa.jpg/330px-Kie%C5%82basy%2C_my%C5%9Bliwska%2C_surowa%2C_g%C3%B3ralska%2C_frankfuterek_bia%C5%82y%2C_par%C3%B3wkowa.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/b/b0/Kie%C5%82basy%2C_my%C5%9Bliwska%2C_surowa%2C_g%C3%B3ralska%2C_frankfuterek_bia%C5%82y%2C_par%C3%B3wkowa.jpg/440px-Kie%C5%82basy%2C_my%C5%9Bliwska%2C_surowa%2C_g%C3%B3ralska%2C_frankfuterek_bia%C5%82y%2C_par%C3%B3wkowa.jpg 2x" data-file-width="1273" data-file-height="859" /></a><figcaption>Polish sausages: myśliwska, surowa, góralska, biała, parówkowa</figcaption></figure> <p>Polish sausages, <a href="/wiki/Kie%C5%82basa" class="mw-redirect" title="Kiełbasa">kiełbasa</a>, come in a wide range of styles such as swojska, krajańska, szynkowa (a <a href="/wiki/Ham_sausage" title="Ham sausage">ham sausage</a>), biała, śląska, <a href="/wiki/Krakowska" class="mw-redirect" title="Krakowska">krakowska</a>, podhalańska, <a href="/wiki/Kishka_(food)" title="Kishka (food)">kishka</a> and others. Sausages in Poland are generally made of pork, rarely beef. Sausages with low meat content and additions like soy protein, potato flour or water binding additions are regarded as of low quality. Because of climate conditions, sausages were traditionally preserved by <a href="/wiki/Smoking_(cooking)" title="Smoking (cooking)">smoking</a>, rather than drying, like in Mediterranean countries. </p><p>Since the 14th century, Poland excelled in the production of sausages, thanks in part to the royal hunting excursions across virgin forests with game delivered as gifts to friendly noble families and religious <a href="/wiki/Hierarchy" title="Hierarchy">hierarchy</a> across the country. The extended list of beneficiaries of such diplomatic generosity included city magistrates, academy professors, <a href="/wiki/Voivode" title="Voivode">voivodes</a>, <a href="/wiki/Szlachta" title="Szlachta">szlachta</a>. Usually the raw meat was delivered in winter and the processed meat throughout the rest of the year. With regard to varieties, early Italian, French and German influences played a role. Meat commonly preserved in fat and by smoking was mentioned by historian <a href="/wiki/Jan_D%C5%82ugosz" title="Jan Długosz">Jan Długosz</a> in his annals:<i>Annales seu cronici incliti regni Poloniae</i> The <i>Annales</i> covered events from 965 to 1480, with mention of the hunting castle in <a href="/wiki/Niepo%C5%82omice" title="Niepołomice">Niepołomice</a> along with King Władysław sending game to Queen Zofia from <a href="/wiki/Niepo%C5%82omice_Forest" title="Niepołomice Forest">Niepołomice Forest</a>, the most popular hunting ground for the <a href="/wiki/List_of_Polish_monarchs" title="List of Polish monarchs">Polish royalty</a> beginning in the 13th century.<sup id="cite_ref-T-P_3-1" class="reference"><a href="#cite_note-T-P-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading4"><h4 id="Italy">Italy</h4></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Main article: <a href="/wiki/Sausages_in_Italian_cuisine" title="Sausages in Italian cuisine">Sausages in Italian cuisine</a></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Salsiccia_Italian_pork_sausage.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d8/Salsiccia_Italian_pork_sausage.jpg/220px-Salsiccia_Italian_pork_sausage.jpg" decoding="async" width="220" height="147" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d8/Salsiccia_Italian_pork_sausage.jpg/330px-Salsiccia_Italian_pork_sausage.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d8/Salsiccia_Italian_pork_sausage.jpg/440px-Salsiccia_Italian_pork_sausage.jpg 2x" data-file-width="3888" data-file-height="2592" /></a><figcaption>Italian pork sausages</figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Bratwurst_2015100901.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d9/Bratwurst_2015100901.jpg/220px-Bratwurst_2015100901.jpg" decoding="async" width="220" height="147" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d9/Bratwurst_2015100901.jpg/330px-Bratwurst_2015100901.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d9/Bratwurst_2015100901.jpg/440px-Bratwurst_2015100901.jpg 2x" data-file-width="3926" data-file-height="2617" /></a><figcaption>Italian sausages with parsley</figcaption></figure> <p><a href="/wiki/Sausages_in_Italian_cuisine" title="Sausages in Italian cuisine">Sausages in Italian cuisine</a> (<a href="/wiki/Italian_language" title="Italian language">Italian</a>: <i>salsiccia</i>, <style data-mw-deduplicate="TemplateStyles:r1177148991">.mw-parser-output .IPA-label-small{font-size:85%}.mw-parser-output .references .IPA-label-small,.mw-parser-output .infobox .IPA-label-small,.mw-parser-output .navbox .IPA-label-small{font-size:100%}</style><span class="IPA-label IPA-label-small">Italian:</span> <span class="IPA nowrap" lang="it-Latn-fonipa"><a href="/wiki/Help:IPA/Italian" title="Help:IPA/Italian">[salˈsittʃa]</a></span>, <abbr title="plural form">pl.</abbr> <i>salsicce</i>) are often made of pure pork. Sometimes they may contain beef. <a href="/wiki/Fennel" title="Fennel">Fennel</a> seeds and chilli are generally used as the primary spices in the South of Italy, while in the center and North of the country black pepper and garlic are more often used. </p><p>An early example of Italian sausage is <i><a href="/wiki/Lucanica" title="Lucanica">lucanica</a></i>, discovered by <a href="/wiki/Roman_people" title="Roman people">Romans</a> after the conquest of <a href="/wiki/Lucania" title="Lucania">Lucania</a>. Lucanica's recipe changed over the centuries and spread throughout Italy and the world with slightly different names.<sup id="cite_ref-37" class="reference"><a href="#cite_note-37"><span class="cite-bracket">[</span>37<span class="cite-bracket">]</span></a></sup> Today, lucanica sausage is identified as <i><a href="/w/index.php?title=Lucanica_di_Picerno&action=edit&redlink=1" class="new" title="Lucanica di Picerno (page does not exist)">Lucanica di Picerno</a></i>, produced in <a href="/wiki/Basilicata" title="Basilicata">Basilicata</a> (whose territory was part of the ancient Lucania).<sup id="cite_ref-38" class="reference"><a href="#cite_note-38"><span class="cite-bracket">[</span>38<span class="cite-bracket">]</span></a></sup> </p><p><i><a href="/wiki/Mazzafegato" title="Mazzafegato">Mazzafegato</a></i> sausage ('<a href="/wiki/Liver" title="Liver">liver</a> mash', or 'liver sausage') is a sausage typically from <a href="/wiki/Abruzzo" title="Abruzzo">Abruzzo</a>, <a href="/wiki/Lazio" title="Lazio">Lazio</a>, <a href="/wiki/Marche" title="Marche">Marche</a>, <a href="/wiki/Umbria" title="Umbria">Umbria</a>, and <a href="/wiki/Tuscany" title="Tuscany">Tuscany</a> regions that includes mashed liver. The style from Abruzzo includes pork liver, heart, lungs, and pork cheek, and is seasoned with garlic, orange peel, salt, pepper, and <a href="/wiki/Bay_leaf" title="Bay leaf">bay leaves</a>.<sup id="cite_ref-lacucinaitaliana_39-0" class="reference"><a href="#cite_note-lacucinaitaliana-39"><span class="cite-bracket">[</span>39<span class="cite-bracket">]</span></a></sup> <i>Salsiccia al finocchio</i> ('<a href="/wiki/Fennel" title="Fennel">fennel</a> sausage') is a sausage popularised in the <a href="/wiki/Sicily" title="Sicily">Sicily</a> region.<sup id="cite_ref-40" class="reference"><a href="#cite_note-40"><span class="cite-bracket">[</span>40<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-ThefoodofItaly_41-0" class="reference"><a href="#cite_note-ThefoodofItaly-41"><span class="cite-bracket">[</span>41<span class="cite-bracket">]</span></a></sup> These sausages differ from the Tuscan style sausage due the addition of crumbed, dried fennel seeds to the other spices used.<sup id="cite_ref-Prosciutto_42-0" class="reference"><a href="#cite_note-Prosciutto-42"><span class="cite-bracket">[</span>42<span class="cite-bracket">]</span></a></sup> </p><p><i>Salsiccia fresca</i> ('fresh sausage') is a type of sausage that is usually made somewhat spicy. It is made from fresh meat (often pork) and fat, and is flavoured with spices, salt, and pepper, and traditionally stuffed into natural gut <a href="/wiki/Sausage_casing" title="Sausage casing">casings</a>.<sup id="cite_ref-Prosciutto_42-1" class="reference"><a href="#cite_note-Prosciutto-42"><span class="cite-bracket">[</span>42<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-CulinariaItaly_43-0" class="reference"><a href="#cite_note-CulinariaItaly-43"><span class="cite-bracket">[</span>43<span class="cite-bracket">]</span></a></sup> <i>Salsiccia fresca al peperoncino</i> ('fresh chilli sausage') is a spicy sausage flavoured with chopped garlic, salt, and chilli pepper (which gives the sausage a redder colour).<sup id="cite_ref-Prosciutto_42-2" class="reference"><a href="#cite_note-Prosciutto-42"><span class="cite-bracket">[</span>42<span class="cite-bracket">]</span></a></sup> <i>Salsiccia secca</i> ('dried sausage') is an air dried sausages typically made from either the meat of domestic pigs or from the meat from wild boars.<sup id="cite_ref-Prosciutto_42-3" class="reference"><a href="#cite_note-Prosciutto-42"><span class="cite-bracket">[</span>42<span class="cite-bracket">]</span></a></sup> <i>Salsiccia toscana</i> ('<a href="/wiki/Tuscany" title="Tuscany">Tuscan</a> sausage'), also known as <i>sarciccia</i>, is made from various cuts of pork, including the shoulder and ham, which is chopped and mixed with herbs such as <a href="/wiki/Salvia_officinalis" title="Salvia officinalis">sage</a> and <a href="/wiki/Rosemary" title="Rosemary">rosemary</a>.<sup id="cite_ref-CulinariaItaly_43-1" class="reference"><a href="#cite_note-CulinariaItaly-43"><span class="cite-bracket">[</span>43<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading4"><h4 id="Malta">Malta</h4></div> <p>Maltese sausage (<i><a href="/wiki/Maltese_language" title="Maltese language">Maltese</a></i>: <i>Zalzett tal-Malti</i>) is made of pork, sea salt, black peppercorns, coriander seeds and parsley. It is short and thick in shape and can be eaten grilled, fried, stewed, steamed or even raw when freshly made. A barbecue variety is similar to the original but with a thinner skin and less salt.<sup id="cite_ref-44" class="reference"><a href="#cite_note-44"><span class="cite-bracket">[</span>44<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-45" class="reference"><a href="#cite_note-45"><span class="cite-bracket">[</span>45<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading4"><h4 id="Ukraine">Ukraine</h4></div> <p>In Ukrainian sausage is called "kovbasa" (ковбаса). It is a general term and is used to describe a variety of sausages including "domashnia" (homemade kovbasa), "pechinky" (liver kovbasa), "krovianka" (kovbasa filled with blood and buckwheat) and "vudzhena" (smoked kovbasa). The traditional varieties are similar to Polish <a href="/wiki/Kielbasa" title="Kielbasa">kielbasa</a>. </p><p>It is served in a variety of ways such as fried with onions atop <a href="/wiki/Varenyky" class="mw-redirect" title="Varenyky">varenyky</a>, sliced on rye bread, eaten with an egg and mustard sauce, or in "Yayechnia z Kovbosoyu i yarnoyu" a dish of fried kovbasa with red capsicum and scrambled eggs. In Ukraine kovbasa may be roasted in an oven on both sides and stored in ceramic pots with lard. The sausage is often made at home; however it has become increasingly brought at markets and even supermarkets. Kovbasa also tends to accompany "<a href="/wiki/Pysanka" class="mw-redirect" title="Pysanka">pysanka</a>" (dyed and decorated eggs) as well as the eastern Slavic bread, <a href="/wiki/Paska_(bread)" title="Paska (bread)">paska</a> in Ukrainian baskets at <a href="/wiki/Easter" title="Easter">Easter</a> time and is blessed by the priest with holy water before being consumed.<sup id="cite_ref-46" class="reference"><a href="#cite_note-46"><span class="cite-bracket">[</span>46<span class="cite-bracket">]</span></a></sup> </p> <style data-mw-deduplicate="TemplateStyles:r1251242444">.mw-parser-output .ambox{border:1px solid #a2a9b1;border-left:10px solid #36c;background-color:#fbfbfb;box-sizing:border-box}.mw-parser-output .ambox+link+.ambox,.mw-parser-output .ambox+link+style+.ambox,.mw-parser-output .ambox+link+link+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+style+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+link+.ambox{margin-top:-1px}html body.mediawiki .mw-parser-output .ambox.mbox-small-left{margin:4px 1em 4px 0;overflow:hidden;width:238px;border-collapse:collapse;font-size:88%;line-height:1.25em}.mw-parser-output .ambox-speedy{border-left:10px solid #b32424;background-color:#fee7e6}.mw-parser-output .ambox-delete{border-left:10px solid #b32424}.mw-parser-output .ambox-content{border-left:10px solid #f28500}.mw-parser-output .ambox-style{border-left:10px solid #fc3}.mw-parser-output .ambox-move{border-left:10px solid #9932cc}.mw-parser-output .ambox-protection{border-left:10px solid #a2a9b1}.mw-parser-output .ambox .mbox-text{border:none;padding:0.25em 0.5em;width:100%}.mw-parser-output .ambox .mbox-image{border:none;padding:2px 0 2px 0.5em;text-align:center}.mw-parser-output .ambox .mbox-imageright{border:none;padding:2px 0.5em 2px 0;text-align:center}.mw-parser-output .ambox .mbox-empty-cell{border:none;padding:0;width:1px}.mw-parser-output .ambox .mbox-image-div{width:52px}@media(min-width:720px){.mw-parser-output .ambox{margin:0 10%}}@media print{body.ns-0 .mw-parser-output .ambox{display:none!important}}</style><table class="box-More_citations_needed_section plainlinks metadata ambox ambox-content ambox-Refimprove" role="presentation"><tbody><tr><td class="mbox-image"><div class="mbox-image-div"><span typeof="mw:File"><a href="/wiki/File:Question_book-new.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/50px-Question_book-new.svg.png" decoding="async" width="50" height="39" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/75px-Question_book-new.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/100px-Question_book-new.svg.png 2x" data-file-width="512" data-file-height="399" /></a></span></div></td><td class="mbox-text"><div class="mbox-text-span">This section <b>needs additional citations for <a href="/wiki/Wikipedia:Verifiability" title="Wikipedia:Verifiability">verification</a></b>.<span class="hide-when-compact"> Please help <a href="/wiki/Special:EditPage/Sausage" title="Special:EditPage/Sausage">improve this article</a> by <a href="/wiki/Help:Referencing_for_beginners" title="Help:Referencing for beginners">adding citations to reliable sources</a> in this section. Unsourced material may be challenged and removed.</span> <span class="date-container"><i>(<span class="date">October 2022</span>)</i></span><span class="hide-when-compact"><i> (<small><a href="/wiki/Help:Maintenance_template_removal" title="Help:Maintenance template removal">Learn how and when to remove this message</a></small>)</i></span></div></td></tr></tbody></table> <div class="mw-heading mw-heading4"><h4 id="France_and_Belgium">France and Belgium</h4></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Sausage_S_France.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/b/b3/Sausage_S_France.jpg/220px-Sausage_S_France.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/b/b3/Sausage_S_France.jpg/330px-Sausage_S_France.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/b/b3/Sausage_S_France.jpg/440px-Sausage_S_France.jpg 2x" data-file-width="576" data-file-height="432" /></a><figcaption><a href="/wiki/Saucisson" title="Saucisson">Saucissons</a> in a market in the south of France</figcaption></figure> <p>French distinguishes between <i>saucisson (sec)</i>, cured sausage eaten uncooked, and <i>saucisse</i>, fresh sausage that needs cooking. <a href="/wiki/Saucisson" title="Saucisson">Saucisson</a> is almost always made of pork cured with salt, spices, and occasionally wine or spirits, but it has many variants which may be based on other meats and include nuts, alcohol, and other ingredients. It also differentiates between <i>saucisson</i> and <i><a href="/wiki/Boudin" title="Boudin">boudin</a></i> ("pudding") which are similar to the British <a href="/wiki/Black_pudding" title="Black pudding">Black</a>, <a href="/wiki/White_pudding" title="White pudding">White</a> and <a href="/wiki/Red_pudding" title="Red pudding">Red puddings</a>. </p><p>Specific <a href="/wiki/Category:French_sausages" title="Category:French sausages">kinds of French sausage</a> include: </p> <ul><li>Fresh sausages, mostly grilled, sometimes stewed <ul><li><a href="/wiki/Boudin_blanc" class="mw-redirect" title="Boudin blanc">Boudin blanc</a>, a soft, light-colored sausage made of chicken, pork, or veal, or a mixture, and usually also containing eggs and milk;</li> <li><a href="/wiki/Blood_sausage" title="Blood sausage">Boudin noir</a>, a blood sausage;</li> <li><a href="/wiki/Andouillette" title="Andouillette">Andouillette</a>, made of pork intestines;</li> <li><a href="/wiki/Cervelas_de_Lyon" title="Cervelas de Lyon">Cervelas de Lyon</a>, with pistachios or truffles;</li> <li><a href="/wiki/Chipolata" title="Chipolata">Chipolata</a>, thin and long;</li> <li><a href="/wiki/Cr%C3%A9pinette" title="Crépinette">Crépinette</a>, a small, flattened sausage wrapped in <a href="/wiki/Caul_fat" title="Caul fat">caul fat</a> rather than a casing;</li> <li><a href="/wiki/Merguez" title="Merguez">Merguez</a>, a spicy mutton- or beef-based sausage;</li> <li><a href="/wiki/Saucisse_de_Toulouse" title="Saucisse de Toulouse">Saucisse de Toulouse</a>, often used in <a href="/wiki/Cassoulet" title="Cassoulet">cassoulet</a></li></ul></li> <li>Cured or smoked sausages, <i><a href="/wiki/Saucisson" title="Saucisson">saucisson</a></i>, served thinly sliced <ul><li><a href="/wiki/Andouille" title="Andouille">Andouille</a>, usually smoked, made primarily of pork intestines</li> <li><a href="/wiki/Rosette_de_Lyon" title="Rosette de Lyon">Rosette de Lyon</a></li> <li><a href="/wiki/Saucisse_de_Morteau" class="mw-redirect" title="Saucisse de Morteau">Saucisse de Morteau</a>, smoked</li> <li><a href="/wiki/Saucisson_de_Lyon" title="Saucisson de Lyon">Saucisson de Lyon</a></li></ul></li></ul> <p>Other French sausages include the <a href="/wiki/Diot" title="Diot">diot</a>. </p> <div class="mw-heading mw-heading4"><h4 id="Germany">Germany</h4></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Milzwurst_at_Aumeister_restaurant.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/e/ec/Milzwurst_at_Aumeister_restaurant.jpg/220px-Milzwurst_at_Aumeister_restaurant.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/e/ec/Milzwurst_at_Aumeister_restaurant.jpg/330px-Milzwurst_at_Aumeister_restaurant.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/e/ec/Milzwurst_at_Aumeister_restaurant.jpg/440px-Milzwurst_at_Aumeister_restaurant.jpg 2x" data-file-width="2816" data-file-height="2112" /></a><figcaption>A plate of German <i><a href="/w/index.php?title=Milzwurst&action=edit&redlink=1" class="new" title="Milzwurst (page does not exist)">Milzwurst</a></i> – <a href="/wiki/Spleen" title="Spleen">spleen</a> sausage, served with <a href="/wiki/Potato_salad" title="Potato salad">potato salad</a>, <a href="/wiki/Mayonnaise" title="Mayonnaise">mayonnaise</a> and lemon.</figcaption></figure> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">Main page: <a href="/wiki/Category:German_sausages" title="Category:German sausages">Category:German sausages</a></div> <p>There is an enormous variety of German sausages. Some examples of German sausages include <a href="/wiki/Hot_dog" title="Hot dog">Frankfurters/Wieners</a>, <a href="/wiki/Bratwurst" title="Bratwurst">Bratwürste</a>, Rindswürste, <a href="/wiki/Knackwurst" title="Knackwurst">Knackwürste</a>, and <a href="/wiki/Bockwurst" title="Bockwurst">Bockwürste</a>. <a href="/wiki/Currywurst" title="Currywurst">Currywurst</a>, a dish of sausages with curry sauce, is a popular fast food in Germany. </p> <div class="mw-heading mw-heading4"><h4 id="Greece">Greece</h4></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Loukaniko.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/0/01/Loukaniko.jpg/220px-Loukaniko.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/0/01/Loukaniko.jpg/330px-Loukaniko.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/0/01/Loukaniko.jpg/440px-Loukaniko.jpg 2x" data-file-width="800" data-file-height="600" /></a><figcaption>Loukaniko Lemonato</figcaption></figure> <p><b>Loukániko</b> (<a href="/wiki/Greek_language" title="Greek language">Greek</a>: λουκάνικο) is the common Greek word for <a href="/wiki/Pork" title="Pork">pork</a> sausage. </p><p>The name 'loukaniko' is derived from <a href="/wiki/Ancient_Roman_cuisine" title="Ancient Roman cuisine">ancient Roman cuisine</a>. </p> <div class="mw-heading mw-heading4"><h4 id="Nordic_countries">Nordic countries</h4></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Sausages_on_a_Barbecue.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/4/4f/Sausages_on_a_Barbecue.jpg/220px-Sausages_on_a_Barbecue.jpg" decoding="async" width="220" height="147" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/4/4f/Sausages_on_a_Barbecue.jpg/330px-Sausages_on_a_Barbecue.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/4/4f/Sausages_on_a_Barbecue.jpg/440px-Sausages_on_a_Barbecue.jpg 2x" data-file-width="5952" data-file-height="3968" /></a><figcaption>Sausages on a <a href="/wiki/Barbecue" title="Barbecue">barbecue</a> in Oslo</figcaption></figure> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Mustamakkara_Meal.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/4/42/Mustamakkara_Meal.jpg/220px-Mustamakkara_Meal.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/4/42/Mustamakkara_Meal.jpg/330px-Mustamakkara_Meal.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/4/42/Mustamakkara_Meal.jpg/440px-Mustamakkara_Meal.jpg 2x" data-file-width="2592" data-file-height="1944" /></a><figcaption>Finnish <i><a href="/wiki/Mustamakkara" title="Mustamakkara">mustamakkara</a></i> served with lingonberry jam, milk, and a doughnut</figcaption></figure> <p><a href="/wiki/Nordic_countries" title="Nordic countries">Nordic</a> sausages (<a href="/wiki/Danish_language" title="Danish language">Danish</a>: <i lang="da">pølse</i>, <a href="/wiki/Norwegian_language" title="Norwegian language">Norwegian</a>: <i lang="no">pølsa/pølse/pylsa/korv/kurv</i>, <a href="/wiki/Icelandic_language" title="Icelandic language">Icelandic</a>: <i lang="is">bjúga/pylsa/grjúpán/sperðill</i>, <a href="/wiki/Swedish_language" title="Swedish language">Swedish</a>: <i lang="sv">korv</i>, <a href="/wiki/Finnish_language" title="Finnish language">Finnish</a>: <i lang="fi">makkara</i>) are usually made of 60–80% very finely ground pork, very sparsely spiced with <a href="/wiki/Black_pepper" title="Black pepper">pepper</a>, <a href="/wiki/Nutmeg" title="Nutmeg">nutmeg</a>, <a href="/wiki/Allspice" title="Allspice">allspice</a> or similar sweet spices (ground <a href="/wiki/Mustard_seed" title="Mustard seed">mustard seed</a>, onion and sugar may also be added). Water, lard, rind, <a href="/wiki/Potato_starch" title="Potato starch">potato starch flour</a> and soy or milk protein are often added for binding and filling. In southern Norway, grilled and wiener sausages are often wrapped in a <i>lompe</i>, a potato flatbread somewhat similar to a <i><a href="/wiki/Lefse" title="Lefse">lefse</a></i>. </p><p>Virtually all sausages will be industrially precooked and either fried or warmed in hot water by the consumer or at the <a href="/wiki/Hot_dog_stand" title="Hot dog stand">hot dog stand</a>. Since hot dog stands are ubiquitous in Denmark (known as <i><a href="/wiki/P%C3%B8lsevogn" title="Pølsevogn">Pølsevogn</a></i>) some people regard <i><a href="/wiki/P%C3%B8lser" class="mw-redirect" title="Pølser">pølser</a></i> as one of the <a href="/wiki/National_dish" title="National dish">national dishes</a>, perhaps along with <a href="/wiki/Medisterp%C3%B8lse" title="Medisterpølse">medisterpølse</a>, a fried, finely ground pork and bacon sausage. The most noticeable aspect of Danish boiled sausages (never the fried ones) is that the casing often contains a traditional bright-red dye. They are also called <i>wienerpølser</i> and legend has it they originate from <a href="/wiki/Vienna" title="Vienna">Vienna</a> where it was once ordered that day-old sausages be dyed as a means of warning. </p><p>The traditional Swedish <i><a href="/wiki/Falukorv" title="Falukorv">falukorv</a></i> is a sausage made of a grated mixture of pork and beef or veal with potato flour and mild spices, similarly red-dyed sausage, but about 5 cm thick, usually baked in the oven coated in mustard or cut in slices and fried. The sausage got its name from <a href="/wiki/Falun" title="Falun">Falun</a>, the city from where it originates, after being introduced by German immigrants who came to work in the region's mines. Unlike most other ordinary sausages it is a typical home dish, not sold at hot dog stands. Other Swedish sausages include <i><a href="/wiki/Prinskorv" title="Prinskorv">prinskorv</a></i>, <i><a href="/wiki/Fl%C3%A4skkorv" title="Fläskkorv">fläskkorv</a></i>, <i><a href="/w/index.php?title=K%C3%B6ttkorv&action=edit&redlink=1" class="new" title="Köttkorv (page does not exist)">köttkorv</a><span class="noprint" style="font-size:85%; font-style: normal;"> [<a href="https://sv.wikipedia.org/wiki/k%C3%B6ttkorv" class="extiw" title="sv:köttkorv">sv</a>]</span></i> and <i><a href="/wiki/Isterband" title="Isterband">isterband</a></i>; all of these, in addition to <i>falukorv</i>, are often accompanied by potato mash or <i><a href="/wiki/Rutabaga#Preparation_and_use" title="Rutabaga">rotmos</a></i> (a root vegetable mash) rather than bread. <i><a href="/wiki/Isterband" title="Isterband">Isterband</a></i> is made of pork, barley groats and potato and is lightly smoked. </p><p>In Iceland, <a href="/wiki/Lamb_and_mutton" title="Lamb and mutton">lamb</a> may be added to sausages, giving them a distinct taste. Horse sausage and mutton sausage are also traditional foods in Iceland, although their popularity is waning. Liver sausage, which has been compared to haggis, and blood sausage are also a common foodstuff in Iceland. </p><p>In Finland, there are a few traditional types of sausages that have become a part of <a href="/wiki/Finnish_cuisine" title="Finnish cuisine">Finnish cuisine</a>, such as <i><a href="/wiki/Ryynimakkara" title="Ryynimakkara">ryynimakkara</a></i> (groat sausage).<sup id="cite_ref-47" class="reference"><a href="#cite_note-47"><span class="cite-bracket">[</span>47<span class="cite-bracket">]</span></a></sup> There's also a <a href="/wiki/Blood_sausage" title="Blood sausage">blood sausage</a> called <i><a href="/wiki/Mustamakkara" title="Mustamakkara">mustamakkara</a></i> (black sausage), which has become a traditional dish in the <a href="/wiki/Tampere" title="Tampere">Tampere</a> region.<sup id="cite_ref-48" class="reference"><a href="#cite_note-48"><span class="cite-bracket">[</span>48<span class="cite-bracket">]</span></a></sup> Usually grilled sausages are very popular in Finland during the summer, especially in <i><a href="/wiki/Juhannus" class="mw-redirect" title="Juhannus">juhannus</a></i>.<sup id="cite_ref-49" class="reference"><a href="#cite_note-49"><span class="cite-bracket">[</span>49<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading4"><h4 id="Portugal_and_Brazil">Portugal and Brazil</h4></div> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Food_at_WikiCuritiba_March_2012-15.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/e/ed/Food_at_WikiCuritiba_March_2012-15.jpg/220px-Food_at_WikiCuritiba_March_2012-15.jpg" decoding="async" width="220" height="147" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/e/ed/Food_at_WikiCuritiba_March_2012-15.jpg/330px-Food_at_WikiCuritiba_March_2012-15.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/e/ed/Food_at_WikiCuritiba_March_2012-15.jpg/440px-Food_at_WikiCuritiba_March_2012-15.jpg 2x" data-file-width="5184" data-file-height="3456" /></a><figcaption>Sausage in <a href="/wiki/Curitiba" title="Curitiba">Curitiba</a>, Brazil</figcaption></figure> <p><a href="/wiki/Embutido" title="Embutido">Embutidos</a> (or enchidos) such as <a href="/wiki/Chouri%C3%A7o" class="mw-redirect" title="Chouriço">chouriço</a>, <a href="/wiki/Lingui%C3%A7a" title="Linguiça">linguiça</a>, or <a href="/wiki/Alheira" title="Alheira">alheira</a> generally contain hashed meat, most commonly pork, seasoned with aromatic herbs or spices (pepper, red pepper, paprika, garlic, rosemary, thyme, cloves, ginger, nutmeg, etc.). </p> <div class="mw-heading mw-heading4"><h4 id="Russia">Russia</h4></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Smoked_sausage.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Smoked_sausage.jpg/220px-Smoked_sausage.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Smoked_sausage.jpg/330px-Smoked_sausage.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Smoked_sausage.jpg/440px-Smoked_sausage.jpg 2x" data-file-width="766" data-file-height="575" /></a><figcaption>Smoked sausage. <a href="/wiki/Buryatia" title="Buryatia">Buryatia</a>, <a href="/wiki/Russia" title="Russia">Russia</a></figcaption></figure> <p>Traditional Russian cuisine eschews the fine cutting or grounding of meat. Thus sausagemaking, though generally known in Russia since at least 12th century, was not popular and largely started in earnest with the <a href="/wiki/Peter_the_Great" title="Peter the Great">Petrine reforms</a>, when a lot of Western products and practices were introduced. Traditional sausages were based on mixing meat with cereals, much like modern <a href="/wiki/Kishka_(food)" title="Kishka (food)">kishka</a> and Polish <a href="/wiki/Kaszanka" title="Kaszanka">kaszanka</a>, while the newer purely meat varieties were made in German and Polish styles, often highly spiced and loaded with preservatives for non-refrigerated storage. One of the <a href="/wiki/Russian_Revolution" title="Russian Revolution">pre-revolutionary</a> recipes specified as much as half <a href="/wiki/Pound_(mass)" title="Pound (mass)">pound</a> of <a href="/wiki/Saltpetre" class="mw-redirect" title="Saltpetre">saltpetre</a> per a <a href="/wiki/Pood" title="Pood">pood</a> of meat.<sup id="cite_ref-50" class="reference"><a href="#cite_note-50"><span class="cite-bracket">[</span>50<span class="cite-bracket">]</span></a></sup> </p><p>After the Revolution, the sausage-making was largely concentrated in large, governmentally controlled meat processing plants, often built from the American examples, which introduced new, medically controlled and industrially made styles such as omnipresent Soviet <a href="/wiki/Bologna_sausage" title="Bologna sausage">bolognas</a> — <a href="/wiki/Doctor%27s_sausage" title="Doctor's sausage">Doktorskaya sausage</a> and its fatter <a href="/w/index.php?title=Lyubitelskaya_sausage&action=edit&redlink=1" class="new" title="Lyubitelskaya sausage (page does not exist)">Lyubitelskaya</a> variant, as well as generic <a href="/wiki/Vienna_sausage" title="Vienna sausage">wieners</a> and very status-loaded and scarce smoked sausages and <a href="/wiki/Salami" title="Salami">salamis</a>. Traditional sausages continued to be made for local consumption by the farmers and such, often sold on <a href="/w/index.php?title=Kolkhoz_market&action=edit&redlink=1" class="new" title="Kolkhoz market (page does not exist)">Kolkhoz markets</a>, like the home-style sausage, made from roughly minced pork and its fat, spiced with garlic and black pepper — this was a raw sausage, intended for roasting or grilling, but sometimes cooked by hot smoking for preservation and flavour (this variant is often called Ukrainian). </p><p>Since the return of capitalism, all imaginable types of sausage are produced and imported in Russia, but the traditional styles, be it a factory made Doctor's bologna, artisanal links of delicately smoked Ukrainian or boldly red Krakow, or buckwheat-stuffed <a href="/wiki/Blood_sausage" title="Blood sausage">blood sausage</a>, still endure. </p> <div class="mw-heading mw-heading4"><h4 id="Serbia">Serbia</h4></div> <p>Types of sausages in Serbia include Sremska, Požarevačka, and Sudžuk. </p> <div class="mw-heading mw-heading4"><h4 id="Spain">Spain</h4></div> <figure class="mw-default-size mw-halign-left" typeof="mw:File/Thumb"><a href="/wiki/File:Sausage_vendor_in_Madrid,_Spain.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/a/aa/Sausage_vendor_in_Madrid%2C_Spain.jpg/220px-Sausage_vendor_in_Madrid%2C_Spain.jpg" decoding="async" width="220" height="147" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/aa/Sausage_vendor_in_Madrid%2C_Spain.jpg/330px-Sausage_vendor_in_Madrid%2C_Spain.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/aa/Sausage_vendor_in_Madrid%2C_Spain.jpg/440px-Sausage_vendor_in_Madrid%2C_Spain.jpg 2x" data-file-width="2592" data-file-height="1728" /></a><figcaption>Sausage vendor in Madrid, Spain</figcaption></figure> <p>In Spain, fresh sausages, <i><a href="/wiki/Salchicha" class="mw-redirect" title="Salchicha">salchichas</a></i>, which are eaten cooked, and cured sausages, <i><a href="/wiki/Embutido" title="Embutido">embutidos</a></i>, which are eaten uncooked, are two distinct categories. Among the cured sausages are found products like <a href="/wiki/Chorizo" title="Chorizo">chorizo</a>, <a href="/wiki/Salchich%C3%B3n" title="Salchichón">salchichón</a>, and <a href="/wiki/Sobrasada" class="mw-redirect" title="Sobrasada">sobrasada</a>. <a href="/wiki/Blood_sausage" title="Blood sausage">Blood sausage</a>, <a href="/wiki/Morcilla" class="mw-redirect" title="Morcilla">morcilla</a>, is found in both cured and fresh varieties. They are made with pork meat and blood, usually adding rice, garlic, paprika and other spices. There are many regional variations, and in general they are either fried or cooked in <a href="/wiki/Cocido" title="Cocido">cocidos</a>. </p><p>Fresh sausage may be red or white. Red sausages contain <a href="/wiki/Paprika" title="Paprika">paprika</a> (<a href="/wiki/Piment%C3%B3n" class="mw-redirect" title="Pimentón">pimentón</a> in Spanish) and are usually fried; they can also contain other spices such as garlic, pepper or thyme. The most popular type of red sausage is perhaps <i>txistorra</i>, a thin and long paprika sausage originating in <a href="/wiki/Navarre" title="Navarre">Navarre</a>. White sausages do not contain paprika and can be fried, boiled in wine, or, more rarely, in water. </p> <div class="mw-heading mw-heading4"><h4 id="Sweden">Sweden</h4></div> <p><i>See the section <a href="#Nordic_countries">Nordic countries</a> above</i> </p> <div class="mw-heading mw-heading4"><h4 id="Switzerland">Switzerland</h4></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">See also: <a href="/wiki/Swiss_sausages_and_cured_meats" title="Swiss sausages and cured meats">Swiss sausages and cured meats</a></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Cervelat.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/b/b3/Cervelat.jpg/220px-Cervelat.jpg" decoding="async" width="220" height="139" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/b/b3/Cervelat.jpg/330px-Cervelat.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/b/b3/Cervelat.jpg/440px-Cervelat.jpg 2x" data-file-width="2592" data-file-height="1638" /></a><figcaption><a href="/wiki/Cervelat" title="Cervelat">Cervelat</a></figcaption></figure> <p>The <a href="/wiki/Cervelat" title="Cervelat">cervelat</a>, a cooked sausage, is often referred to as Switzerland's national sausage. A great number of regional sausage specialties exist as well, including air-dried such as <a href="/wiki/Salame_ticinese" title="Salame ticinese">salami</a>. </p> <div class="mw-heading mw-heading3"><h3 id="Latin_America">Latin America</h3></div> <p>In most of Latin America, a few basic types of sausages are consumed, with slight regional variations on each recipe. These are <i><a href="/wiki/Chorizo#South_America" title="Chorizo">chorizo</a></i> (raw, rather than cured and dried like its Spanish namesake), <i><a href="/wiki/Longaniza" title="Longaniza">longaniza</a></i> (usually very similar to <i>chorizo</i> but longer and thinner), <i><a href="/wiki/Morcilla" class="mw-redirect" title="Morcilla">morcilla</a></i> or <i>relleno</i> (blood sausage), and <i>salchichas</i> (often similar to <a href="/wiki/Hot_dog" title="Hot dog">hot dogs</a> or <a href="/wiki/Vienna_sausage" title="Vienna sausage">Vienna sausages</a>). Beef tends to be more predominant than in the pork-heavy Spanish equivalents. </p> <div class="mw-heading mw-heading4"><h4 id="Argentina_and_Uruguay">Argentina and Uruguay</h4></div> <p>In Argentina and Uruguay, many sausages are consumed. Eaten as part of the traditional <i><a href="/wiki/Asado" title="Asado">asado</a></i>, <i>chorizo</i> (beef and/or pork, flavored with spices) and <i>morcilla</i> (blood sausage or <a href="/wiki/Black_pudding" title="Black pudding">black pudding</a>) are the most popular. Both share a Spanish origin. One local variety is the <i>salchicha argentina</i> (Argentine sausage), <i>criolla</i> or <i>parrillera</i> (literally, barbecue-style), made of the same ingredients as the chorizo but thinner.<sup id="cite_ref-51" class="reference"><a href="#cite_note-51"><span class="cite-bracket">[</span>51<span class="cite-bracket">]</span></a></sup> There are hundreds of salami-style sausages. Very popular is the <i>salame tandilero</i>, from the city of <a href="/wiki/Tandil" title="Tandil">Tandil</a>. Other types include <i>longaniza</i>, <i><a href="/w/index.php?title=Cantimpalo&action=edit&redlink=1" class="new" title="Cantimpalo (page does not exist)">cantimpalo</a></i> and <i><a href="/wiki/Soppressata" title="Soppressata">soppressata</a></i>.<sup id="cite_ref-52" class="reference"><a href="#cite_note-52"><span class="cite-bracket">[</span>52<span class="cite-bracket">]</span></a></sup> </p><p>Vienna sausages are eaten as an appetizer or in hot dogs (called panchos), which are usually served with different sauces and salads. <a href="/wiki/Leberwurst" class="mw-redirect" title="Leberwurst">Leberwurst</a> is usually found in every market. Weisswurst is also a common dish in some regions, eaten usually with mashed potatoes or <i>chucrut</i> (<a href="/wiki/Sauerkraut" title="Sauerkraut">sauerkraut</a>).<sup id="cite_ref-53" class="reference"><a href="#cite_note-53"><span class="cite-bracket">[</span>53<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-54" class="reference"><a href="#cite_note-54"><span class="cite-bracket">[</span>54<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading4"><h4 id="Chile">Chile</h4></div> <p><i><a href="/wiki/Longaniza" title="Longaniza">Longaniza</a></i> is the most common type of sausage, or at least the most common name in Chile for sausages that also could be classified as <a href="/wiki/Chorizo" title="Chorizo">chorizo</a>. The Chilean variety is made of four parts pork to one part <a href="/wiki/Bacon" title="Bacon">bacon</a> (or less) and seasoned with finely ground garlic, salt, pepper, cumin, oregano, paprika and chilli sauce. The cities of <a href="/wiki/Chill%C3%A1n" title="Chillán">Chillán</a> and <a href="/wiki/San_Carlos,_Chile" title="San Carlos, Chile">San Carlos</a> are known among Chileans for having the best <i>longanizas</i>.<sup id="cite_ref-55" class="reference"><a href="#cite_note-55"><span class="cite-bracket">[</span>55<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-56" class="reference"><a href="#cite_note-56"><span class="cite-bracket">[</span>56<span class="cite-bracket">]</span></a></sup> </p><p>Another traditional sausage is the <i>prieta</i>, the Chilean version of <a href="/wiki/Black_pudding" title="Black pudding">blood sausage</a>, generally known elsewhere in Latin America as <i>morcilla</i>. In Chile, it contains onions, spices and sometimes walnut or rice and is usually eaten at <i><a href="/wiki/Asado" title="Asado">asados</a></i> or accompanied by simple boiled potatoes. It sometimes has a very thick skin so is cut open lengthwise before eating. "Vienesa"s or <a href="/wiki/Vienna_sausages" class="mw-redirect" title="Vienna sausages">Vienna sausages</a> are also very common and are mainly used in the <i><a href="/wiki/Completo" title="Completo">completo</a></i>, the Chilean version of the hot dog. </p> <div class="mw-heading mw-heading4"><h4 id="Colombia">Colombia</h4></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Butifarras_solede%C3%B1as.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/5/56/Butifarras_solede%C3%B1as.jpg/220px-Butifarras_solede%C3%B1as.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/5/56/Butifarras_solede%C3%B1as.jpg/330px-Butifarras_solede%C3%B1as.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/5/56/Butifarras_solede%C3%B1as.jpg/440px-Butifarras_solede%C3%B1as.jpg 2x" data-file-width="2048" data-file-height="1536" /></a><figcaption><a href="/wiki/Butifarras_Solede%C3%B1as" class="mw-redirect" title="Butifarras Soledeñas">Butifarras Soledeñas</a> from <a href="/wiki/Soledad,_Atl%C3%A1ntico" title="Soledad, Atlántico">Soledad, Atlántico</a>, Colombia</figcaption></figure> <p>A grilled chorizo served with a buttered <i><a href="/wiki/Arepa" title="Arepa">arepa</a></i> is one of the most common <a href="/wiki/Street_food" title="Street food">street foods</a> in Colombia. <a href="/wiki/Butifarras_Solede%C3%B1as" class="mw-redirect" title="Butifarras Soledeñas">Butifarras Soledeñas</a> are sausages from <a href="/wiki/Soledad,_Atl%C3%A1ntico" title="Soledad, Atlántico">Soledad, Atlántico</a>, Colombia. In addition to the standard Latin American sausages, dried pork sausages are served cold as a snack, often to accompany beer drinking. These include <i>cábanos</i> (salty, short, thin, and served individually), <i><a href="/wiki/Butifarra" class="mw-redirect" title="Butifarra">butifarras</a></i> (of <a href="/wiki/Catalan_cuisine" title="Catalan cuisine">Catalan</a> origin; spicier, shorter, fatter and moister than cábanos, often eaten raw, sliced and sprinkled with lemon juice) and <i>salchichón</i> (a long, thin and heavily processed sausage served in slices). </p> <div class="mw-heading mw-heading4"><h4 id="Mexico">Mexico</h4></div> <figure class="mw-default-size mw-halign-left" typeof="mw:File/Thumb"><a href="/wiki/File:Salchicha_oaxaque%C3%B1a.png" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/c/c4/Salchicha_oaxaque%C3%B1a.png/170px-Salchicha_oaxaque%C3%B1a.png" decoding="async" width="170" height="159" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/c/c4/Salchicha_oaxaque%C3%B1a.png/255px-Salchicha_oaxaque%C3%B1a.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/c/c4/Salchicha_oaxaque%C3%B1a.png/340px-Salchicha_oaxaque%C3%B1a.png 2x" data-file-width="953" data-file-height="893" /></a><figcaption>Salchicha oaxaqueña, a type of semi-dry sausage from the Mexican state of <a href="/wiki/Oaxaca" title="Oaxaca">Oaxaca</a></figcaption></figure> <p>The most common <a href="/wiki/Mexican_cuisine" title="Mexican cuisine">Mexican</a> sausage by far is <i><a href="/wiki/Chorizo#Mexico" title="Chorizo">chorizo</a></i>. It is fresh and usually deep red in color (in most of the rest of Latin America, chorizo is uncolored and coarsely chopped). Some chorizo is so loose that it spills out of its casing as soon as it is cut; this crumbled <i>chorizo</i> is a popular filling for <a href="/wiki/Torta" title="Torta">torta</a> sandwiches, eggs, <a href="/wiki/Breakfast_burrito" title="Breakfast burrito">breakfast burritos</a> and <a href="/wiki/Taco" title="Taco">tacos</a>. <i>Salchichas</i>, <i>longaniza</i> (a long, thin, lightly spiced, coarse chopped pork sausage), <a href="/wiki/Moronga" title="Moronga">moronga</a> (a type of blood pudding) and <a href="/wiki/Head_cheese" title="Head cheese">head cheese</a> are also widely consumed. </p> <div class="mw-heading mw-heading4"><h4 id="El_Salvador">El Salvador</h4></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Chorizo_de_Cojutepeque.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/2/2d/Chorizo_de_Cojutepeque.jpg/170px-Chorizo_de_Cojutepeque.jpg" decoding="async" width="170" height="239" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/2/2d/Chorizo_de_Cojutepeque.jpg/255px-Chorizo_de_Cojutepeque.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/2/2d/Chorizo_de_Cojutepeque.jpg/340px-Chorizo_de_Cojutepeque.jpg 2x" data-file-width="2432" data-file-height="3422" /></a><figcaption>Typical sausages from Cojutepeque, El Salvador</figcaption></figure> <p>In El Salvador, chorizos are quite common, and the ones from the city of <a href="/wiki/Cojutepeque" title="Cojutepeque">Cojutepeque</a> are particularly well known there. The links, especially of those from Cojutepeque, are separated with corn husks tied in knots (see photo). Like most chorizos in Latin America, they are sold raw and must be cooked. </p> <div class="mw-heading mw-heading3"><h3 id="North_America">North America</h3></div> <figure class="mw-default-size mw-halign-left" typeof="mw:File/Thumb"><a href="/wiki/File:Hot_dog_with_mustard.png" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/b/b1/Hot_dog_with_mustard.png/220px-Hot_dog_with_mustard.png" decoding="async" width="220" height="107" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/b/b1/Hot_dog_with_mustard.png/330px-Hot_dog_with_mustard.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/b/b1/Hot_dog_with_mustard.png/440px-Hot_dog_with_mustard.png 2x" data-file-width="2562" data-file-height="1251" /></a><figcaption><a href="/wiki/Hot_dog" title="Hot dog">Hot dog</a>, the most common pre-cooked sausage in the United States and Canada</figcaption></figure> <p>North American <a href="/wiki/Breakfast_sausage" title="Breakfast sausage">breakfast or country sausage</a> is made from uncooked ground pork, breadcrumbs and salt mixed with <a href="/wiki/Black_pepper" title="Black pepper">pepper</a>, <a href="/wiki/Salvia_officinalis" title="Salvia officinalis">sage</a>, and other spices. It is widely sold in grocery stores in a large synthetic plastic casing, or in links which may have a protein casing. It is also available sold by the pound without a casing. It can often be found on a smaller scale in rural regions, especially in southern states, where it is either in fresh patties or in links with either natural or synthetic casings as well as smoked. This sausage is most similar to English-style sausages and has been made in the United States since colonial days. It is commonly sliced into small patties and pan-fried, or cooked and crumbled into <a href="/wiki/Scrambled_eggs" title="Scrambled eggs">scrambled eggs</a> or <a href="/wiki/Gravy" title="Gravy">gravy</a>. Other uncooked sausages are available in certain regions in link form, including <a href="/wiki/Italian_sausage" title="Italian sausage">Italian</a>, <a href="/wiki/Bratwurst" title="Bratwurst">bratwurst</a>, <a href="/wiki/Chorizo" title="Chorizo">chorizo</a>, and <a href="/wiki/Linguica" class="mw-redirect" title="Linguica">linguica</a>. </p><p>Several varieties of meat-and-grain sausages developed in the US. <a href="/wiki/Scrapple" title="Scrapple">Scrapple</a> is a pork-and-cornmeal sausage that originated in the <a href="/wiki/Mid-Atlantic_States" class="mw-redirect" title="Mid-Atlantic States">Mid-Atlantic States</a>. <a href="/wiki/Goetta" title="Goetta">Goetta</a> is a pork-and-oats sausage that originated in Cincinnati.<sup id="cite_ref-:0_57-0" class="reference"><a href="#cite_note-:0-57"><span class="cite-bracket">[</span>57<span class="cite-bracket">]</span></a></sup> <a href="/wiki/Livermush" title="Livermush">Livermush</a>, originating in North Carolina, is made with pork, liver, and cornmeal or rice.<sup id="cite_ref-:0_57-1" class="reference"><a href="#cite_note-:0-57"><span class="cite-bracket">[</span>57<span class="cite-bracket">]</span></a></sup><sup class="reference nowrap"><span title="Page / location: 42">: 42 </span></sup> All were developed by German immigrants.<sup id="cite_ref-:0_57-2" class="reference"><a href="#cite_note-:0-57"><span class="cite-bracket">[</span>57<span class="cite-bracket">]</span></a></sup> </p><p>In Louisiana, there is a variety of sausage that is unique to its heritage, a variant of <a href="/wiki/Andouille" title="Andouille">andouille</a>. Unlike the original variety native to Northern France, Louisiana andouille has evolved to be made mainly of pork butt, not tripe, and tends to be spicy with a flavor far too strong for the mustard sauce that traditionally accompanies French andouille: prior to casing, the meat is heavily spiced with cayenne and black pepper. The variety from Louisiana is known as <a href="/wiki/Tasso_ham" title="Tasso ham">Tasso ham</a> and is often a staple in <a href="/wiki/Cajun_cuisine" title="Cajun cuisine">Cajun</a> and <a href="/wiki/Louisiana_Creole_cuisine" title="Louisiana Creole cuisine">Creole</a> cooking. Traditionally it is smoked over pecan wood or sugar cane as a final step before being ready to eat. In Cajun cuisine, <a href="/wiki/Boudin" title="Boudin">boudin</a> is also popular. Sausages made in the French tradition are popular in Québec, Ontario, and parts of the Prairies, where butchers offer their own variations on the classics. Locals of <a href="/wiki/Flin_Flon" title="Flin Flon">Flin Flon</a> are especially fond of the <a href="/wiki/Saucisse_de_Toulouse" title="Saucisse de Toulouse">Saucisse de Toulouse</a>, which is often served with <a href="/wiki/Poutine" title="Poutine">poutine</a>. </p><p><a href="/wiki/Hot_dog" title="Hot dog">Hot dogs</a>, also known as frankfurters or wieners, are the most common pre-cooked sausage in the United States and Canada. Another popular variation is the <a href="/wiki/Corn_dog" title="Corn dog">corn dog</a>, which is a hot dog that is deep fried in cornmeal batter and served on a stick. A common and popular regional sausage in New Jersey and surrounding areas is <a href="/wiki/Pork_roll" title="Pork roll">pork roll</a>, usually thinly sliced and grilled as a breakfast meat. </p><p>Other popular ready-to-eat sausages, often eaten in <a href="/wiki/Sandwich" title="Sandwich">sandwiches</a>, include <a href="/wiki/Salami" title="Salami">salami</a>, American-style <a href="/wiki/Bologna_sausage" title="Bologna sausage">bologna</a>, <a href="/wiki/Lebanon_bologna" title="Lebanon bologna">Lebanon bologna</a>, <a href="/wiki/Prasky" title="Prasky">prasky</a>, <a href="/wiki/Liverwurst" title="Liverwurst">liverwurst</a>, and <a href="/wiki/Head_cheese" title="Head cheese">head cheese</a>. <a href="/wiki/Pepperoni" title="Pepperoni">Pepperoni</a> and Italian sausage are popular <a href="/wiki/Pizza" title="Pizza">pizza</a> toppings. </p> <div class="mw-heading mw-heading3"><h3 id="Oceania">Oceania</h3></div> <div class="mw-heading mw-heading4"><h4 id="Australia">Australia</h4></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Cooking_snags_over_campfire.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/b/ba/Cooking_snags_over_campfire.jpg/220px-Cooking_snags_over_campfire.jpg" decoding="async" width="220" height="147" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/b/ba/Cooking_snags_over_campfire.jpg/330px-Cooking_snags_over_campfire.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/b/ba/Cooking_snags_over_campfire.jpg/440px-Cooking_snags_over_campfire.jpg 2x" data-file-width="1600" data-file-height="1067" /></a><figcaption>Australian "snags" cooking on a campfire</figcaption></figure> <p>Australian sausages have traditionally been made with beef, pork and <a href="/wiki/Chicken_(food)" class="mw-redirect" title="Chicken (food)">chicken</a>, while recently <a href="/wiki/Game_meat" class="mw-redirect" title="Game meat">game meats</a> such as <a href="/wiki/Kangaroo_meat" title="Kangaroo meat">kangaroo</a> have been used that typically have much less fat. English style sausages, known colloquially as "snags", come in two varieties: thin, that resemble an English 'breakfast' sausage, and thick, known as 'Merryland' in South Australia. These types of sausage are popular at <a href="/wiki/Barbecue" title="Barbecue">barbecues</a> and can be purchased from any butcher or supermarket. <a href="/wiki/Devon_(sausage)" title="Devon (sausage)">Devon</a> is a spiced pork sausage similar to <a href="/wiki/Bologna_sausage" title="Bologna sausage">Bologna sausage</a> and <a href="/wiki/Gelbwurst" title="Gelbwurst">Gelbwurst</a>. It is usually made in a large diameter, and it is often thinly sliced and eaten cold in sandwiches. </p><p><a href="/wiki/Mettwurst" title="Mettwurst">Mettwurst</a> and other German-style sausages are highly popular in <a href="/wiki/South_Australia" title="South Australia">South Australia</a>, often made in towns like <a href="/wiki/Hahndorf,_South_Australia" title="Hahndorf, South Australia">Hahndorf</a> and <a href="/wiki/Tanunda,_South_Australia" title="Tanunda, South Australia">Tanunda</a>, due to the large German immigration to the state during early settlement. Mettwurst is usually sliced and eaten cold on sandwiches or alone as a snack. A local variation on <a href="/wiki/Cabanossi" class="mw-redirect" title="Cabanossi">cabanossi</a>, developed by Italian migrants after World War II using local cuts of meat, is a popular snack at parties. The Don small goods company developed a spiced snack-style sausage based on the cabanossi in 1991 called Twiggy Sticks. </p><p>In Australia it is common to eat a sausage on a single slice of bread topped with onions and either tomato or barbeque sauce. This food item is known as a <a href="/wiki/Sausage_sizzle" title="Sausage sizzle">sausage sizzle</a>.<sup id="cite_ref-58" class="reference"><a href="#cite_note-58"><span class="cite-bracket">[</span>58<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Vegetarian_versions">Vegetarian versions</h2></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">See also: <a href="/wiki/Vegetarian_hot_dog" title="Vegetarian hot dog">Vegetarian hot dog</a></div> <style data-mw-deduplicate="TemplateStyles:r1235681985">.mw-parser-output .side-box{margin:4px 0;box-sizing:border-box;border:1px solid #aaa;font-size:88%;line-height:1.25em;background-color:var(--background-color-interactive-subtle,#f8f9fa);display:flow-root}.mw-parser-output .side-box-abovebelow,.mw-parser-output .side-box-text{padding:0.25em 0.9em}.mw-parser-output .side-box-image{padding:2px 0 2px 0.9em;text-align:center}.mw-parser-output .side-box-imageright{padding:2px 0.9em 2px 0;text-align:center}@media(min-width:500px){.mw-parser-output .side-box-flex{display:flex;align-items:center}.mw-parser-output .side-box-text{flex:1;min-width:0}}@media(min-width:720px){.mw-parser-output .side-box{width:238px}.mw-parser-output .side-box-right{clear:right;float:right;margin-left:1em}.mw-parser-output .side-box-left{margin-right:1em}}</style><style data-mw-deduplicate="TemplateStyles:r1237033735">@media print{body.ns-0 .mw-parser-output .sistersitebox{display:none!important}}@media screen{html.skin-theme-clientpref-night .mw-parser-output .sistersitebox img[src*="Wiktionary-logo-en-v2.svg"]{background-color:white}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .sistersitebox img[src*="Wiktionary-logo-en-v2.svg"]{background-color:white}}</style><div class="side-box side-box-right plainlinks sistersitebox"><style data-mw-deduplicate="TemplateStyles:r1126788409">.mw-parser-output .plainlist ol,.mw-parser-output .plainlist ul{line-height:inherit;list-style:none;margin:0;padding:0}.mw-parser-output .plainlist ol li,.mw-parser-output .plainlist ul li{margin-bottom:0}</style> <div class="side-box-flex"> <div class="side-box-image"><span class="noviewer" typeof="mw:File"><span><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/40px-Wikibooks-logo-en-noslogan.svg.png" decoding="async" width="40" height="40" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/60px-Wikibooks-logo-en-noslogan.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/80px-Wikibooks-logo-en-noslogan.svg.png 2x" data-file-width="400" data-file-height="400" /></span></span></div> <div class="side-box-text plainlist">Wikibooks <a href="https://en.wikibooks.org/wiki/Cookbook" class="extiw" title="wikibooks:Cookbook">Cookbook</a> has a recipe/module on <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1126788409"><div class="plainlist" style="margin-left: 1.6em;"> <ul><li><i><b><a href="https://en.wikibooks.org/wiki/Cookbook:Vegan_cuisine#Vegan_Bratwurst" class="extiw" title="wikibooks:Cookbook:Vegan cuisine"> Vegan Bratwurst</a></b></i></li></ul> </div></div></div> </div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Beyond_Sausage_2.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/b/bb/Beyond_Sausage_2.jpg/220px-Beyond_Sausage_2.jpg" decoding="async" width="220" height="166" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/b/bb/Beyond_Sausage_2.jpg/330px-Beyond_Sausage_2.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/b/bb/Beyond_Sausage_2.jpg/440px-Beyond_Sausage_2.jpg 2x" data-file-width="3732" data-file-height="2810" /></a><figcaption>Vegan sausages</figcaption></figure> <p><a href="/wiki/Vegetarianism" title="Vegetarianism">Vegetarian</a> and <a href="/wiki/Veganism" title="Veganism">vegan</a> sausages are also available in some countries, or can be made from scratch at home.<sup id="cite_ref-59" class="reference"><a href="#cite_note-59"><span class="cite-bracket">[</span>59<span class="cite-bracket">]</span></a></sup> These may be made from <a href="/wiki/Tofu" title="Tofu">tofu</a>, <a href="/wiki/Seitan" title="Seitan">seitan</a>, <a href="/wiki/Nut_(fruit)" title="Nut (fruit)">nuts</a>, <a href="/wiki/Pulse_(legume)" class="mw-redirect" title="Pulse (legume)">pulses</a>, <a href="/wiki/Mycoprotein" title="Mycoprotein">mycoprotein</a>, <a href="/wiki/Soybean" title="Soybean">soya</a> protein, vegetables or any combination of similar ingredients that will hold together during cooking.<sup id="cite_ref-60" class="reference"><a href="#cite_note-60"><span class="cite-bracket">[</span>60<span class="cite-bracket">]</span></a></sup> These sausages, like most meat-replacement products, generally fall into two categories: some are shaped, colored, flavored, and spiced to replicate the taste and texture of meat as accurately as possible; others such as the <a href="/wiki/Glamorgan_sausage" title="Glamorgan sausage">Glamorgan sausage</a> rely on spices and vegetables to lend their natural flavor to the product and no attempt is made to imitate meat.<sup id="cite_ref-61" class="reference"><a href="#cite_note-61"><span class="cite-bracket">[</span>61<span class="cite-bracket">]</span></a></sup> While not vegetarian, the soya sausage was invented 1916 in Germany. First known as <i>Kölner Wurst</i> ("Cologne Sausage") by later German Chancellor <a href="/wiki/Konrad_Adenauer" title="Konrad Adenauer">Konrad Adenauer</a> (1876–1967).<sup id="cite_ref-62" class="reference"><a href="#cite_note-62"><span class="cite-bracket">[</span>62<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Gallery">Gallery</h2></div> <ul class="gallery mw-gallery-packed"> <li class="gallerybox" style="width: 176px"> <div class="thumb" style="width: 174px;"><span typeof="mw:File"><a href="/wiki/File:Salami_aka.jpg" class="mw-file-description" title="Salami, a cured sausage"><img alt="Salami, a cured sausage" src="//upload.wikimedia.org/wikipedia/commons/thumb/1/18/Salami_aka.jpg/261px-Salami_aka.jpg" decoding="async" width="174" height="120" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/18/Salami_aka.jpg/391px-Salami_aka.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/18/Salami_aka.jpg/521px-Salami_aka.jpg 2x" data-file-width="1200" data-file-height="829" /></a></span></div> <div class="gallerytext"><a href="/wiki/Salami" title="Salami">Salami</a>, a cured sausage</div> </li> <li class="gallerybox" style="width: 162px"> <div class="thumb" style="width: 160px;"><span typeof="mw:File"><a href="/wiki/File:Veg_sausages_beans.jpg" class="mw-file-description" title="Vegetarian sausages with baked beans on toast"><img alt="Vegetarian sausages with baked beans on toast" src="//upload.wikimedia.org/wikipedia/commons/thumb/c/c4/Veg_sausages_beans.jpg/240px-Veg_sausages_beans.jpg" decoding="async" width="160" height="120" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/c/c4/Veg_sausages_beans.jpg/360px-Veg_sausages_beans.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/c/c4/Veg_sausages_beans.jpg/480px-Veg_sausages_beans.jpg 2x" data-file-width="2048" data-file-height="1536" /></a></span></div> <div class="gallerytext"><a href="/wiki/Vegetarian_sausages" class="mw-redirect" title="Vegetarian sausages">Vegetarian sausages</a> with <a href="/wiki/Baked_beans" title="Baked beans">baked beans</a> on toast</div> </li> <li class="gallerybox" style="width: 145.33333333333px"> <div class="thumb" style="width: 143.33333333333px;"><span typeof="mw:File"><a href="/wiki/File:Chorizo_cortado.jpg" class="mw-file-description" title="A sliced chorizo sausage"><img alt="A sliced chorizo sausage" src="//upload.wikimedia.org/wikipedia/commons/thumb/3/33/Chorizo_cortado.jpg/215px-Chorizo_cortado.jpg" decoding="async" width="144" height="120" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/33/Chorizo_cortado.jpg/323px-Chorizo_cortado.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/3/33/Chorizo_cortado.jpg/431px-Chorizo_cortado.jpg 2x" data-file-width="864" data-file-height="722" /></a></span></div> <div class="gallerytext">A sliced chorizo sausage</div> </li> <li class="gallerybox" style="width: 204.66666666667px"> <div class="thumb" style="width: 202.66666666667px;"><span typeof="mw:File"><a href="/wiki/File:Small_sausage_rolls.jpg" class="mw-file-description" title="Two sausage rolls on a plate"><img alt="Two sausage rolls on a plate" src="//upload.wikimedia.org/wikipedia/commons/thumb/f/f6/Small_sausage_rolls.jpg/304px-Small_sausage_rolls.jpg" decoding="async" width="203" height="120" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/f/f6/Small_sausage_rolls.jpg/456px-Small_sausage_rolls.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/f/f6/Small_sausage_rolls.jpg/608px-Small_sausage_rolls.jpg 2x" data-file-width="800" data-file-height="474" /></a></span></div> <div class="gallerytext">Two sausage rolls on a plate</div> </li> <li class="gallerybox" style="width: 268px"> <div class="thumb" style="width: 266px;"><span typeof="mw:File"><a href="/wiki/File:Tray-of-sausages.jpg" class="mw-file-description" title="Sausages after roasting"><img alt="Sausages after roasting" src="//upload.wikimedia.org/wikipedia/commons/thumb/9/94/Tray-of-sausages.jpg/399px-Tray-of-sausages.jpg" decoding="async" width="266" height="120" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/94/Tray-of-sausages.jpg/599px-Tray-of-sausages.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/9/94/Tray-of-sausages.jpg/798px-Tray-of-sausages.jpg 2x" data-file-width="800" data-file-height="361" /></a></span></div> <div class="gallerytext">Sausages after <a href="/wiki/Roasting" title="Roasting">roasting</a></div> </li> <li class="gallerybox" style="width: 162px"> <div class="thumb" style="width: 160px;"><span typeof="mw:File"><a href="/wiki/File:Sausage_Sandwich.jpg" class="mw-file-description" title="A sausage sandwich with egg and ketchup"><img alt="A sausage sandwich with egg and ketchup" src="//upload.wikimedia.org/wikipedia/commons/thumb/c/cb/Sausage_Sandwich.jpg/240px-Sausage_Sandwich.jpg" decoding="async" width="160" height="120" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/c/cb/Sausage_Sandwich.jpg/360px-Sausage_Sandwich.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/c/cb/Sausage_Sandwich.jpg/480px-Sausage_Sandwich.jpg 2x" data-file-width="2048" data-file-height="1536" /></a></span></div> <div class="gallerytext">A <a href="/wiki/Sausage_sandwich" title="Sausage sandwich">sausage sandwich</a> with egg and ketchup</div> </li> <li class="gallerybox" style="width: 92px"> <div class="thumb" style="width: 90px;"><span typeof="mw:File"><a href="/wiki/File:Raw_sausages.jpg" class="mw-file-description" title="Raw sausages"><img alt="Raw sausages" src="//upload.wikimedia.org/wikipedia/commons/thumb/9/9c/Raw_sausages.jpg/135px-Raw_sausages.jpg" decoding="async" width="90" height="120" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/9c/Raw_sausages.jpg/202px-Raw_sausages.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/9/9c/Raw_sausages.jpg/270px-Raw_sausages.jpg 2x" data-file-width="1152" data-file-height="1536" /></a></span></div> <div class="gallerytext">Raw sausages</div> </li> <li class="gallerybox" style="width: 182px"> <div class="thumb" style="width: 180px;"><span typeof="mw:File"><a href="/wiki/File:Grillen_(10584565295).jpg" class="mw-file-description" title="Some sausages grilling"><img alt="Some sausages grilling" src="//upload.wikimedia.org/wikipedia/commons/thumb/e/ed/Grillen_%2810584565295%29.jpg/270px-Grillen_%2810584565295%29.jpg" decoding="async" width="180" height="120" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/e/ed/Grillen_%2810584565295%29.jpg/405px-Grillen_%2810584565295%29.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/e/ed/Grillen_%2810584565295%29.jpg/540px-Grillen_%2810584565295%29.jpg 2x" data-file-width="1500" data-file-height="1000" /></a></span></div> <div class="gallerytext">Some sausages grilling</div> </li> <li class="gallerybox" style="width: 183.33333333333px"> <div class="thumb" style="width: 181.33333333333px;"><span typeof="mw:File"><a href="/wiki/File:Yam_mu_yo.jpg" class="mw-file-description" title="Yam mu yo, a Thai sausage salad"><img alt="Yam mu yo, a Thai sausage salad" src="//upload.wikimedia.org/wikipedia/commons/thumb/e/ea/Yam_mu_yo.jpg/272px-Yam_mu_yo.jpg" decoding="async" width="182" height="120" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/e/ea/Yam_mu_yo.jpg/408px-Yam_mu_yo.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/e/ea/Yam_mu_yo.jpg/544px-Yam_mu_yo.jpg 2x" data-file-width="1920" data-file-height="1272" /></a></span></div> <div class="gallerytext"><i>Yam mu yo</i>, a Thai sausage salad</div> </li> <li class="gallerybox" style="width: 179.33333333333px"> <div class="thumb" style="width: 177.33333333333px;"><span typeof="mw:File"><a href="/wiki/File:Alloco.JPG" class="mw-file-description" title="Sausage and alloco (plantain banana), Abidjan (Ivory Coast)"><img alt="Sausage and alloco (plantain banana), Abidjan (Ivory Coast)" src="//upload.wikimedia.org/wikipedia/commons/thumb/6/64/Alloco.JPG/266px-Alloco.JPG" decoding="async" width="178" height="120" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/64/Alloco.JPG/398px-Alloco.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/64/Alloco.JPG/531px-Alloco.JPG 2x" data-file-width="2976" data-file-height="2018" /></a></span></div> <div class="gallerytext">Sausage and <a href="/wiki/Alloco" class="mw-redirect" title="Alloco">alloco</a> (plantain banana), <a href="/wiki/Abidjan" title="Abidjan">Abidjan</a> (Ivory Coast)</div> </li> <li class="gallerybox" style="width: 95.333333333333px"> <div class="thumb" style="width: 93.333333333333px;"><span typeof="mw:File"><a href="/wiki/File:Salmon_Sausage_Poland.jpg" class="mw-file-description" title="A salmon sausage"><img alt="A salmon sausage" src="//upload.wikimedia.org/wikipedia/commons/thumb/b/b0/Salmon_Sausage_Poland.jpg/140px-Salmon_Sausage_Poland.jpg" decoding="async" width="94" height="120" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/b/b0/Salmon_Sausage_Poland.jpg/210px-Salmon_Sausage_Poland.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/b/b0/Salmon_Sausage_Poland.jpg/281px-Salmon_Sausage_Poland.jpg 2x" data-file-width="1367" data-file-height="1753" /></a></span></div> <div class="gallerytext">A <a href="/wiki/Salmon_as_food" title="Salmon as food">salmon</a> sausage</div> </li> </ul> <div class="mw-heading mw-heading2"><h2 id="See_also">See also</h2></div> <ul><li><a href="/wiki/List_of_sausages" title="List of sausages">List of sausages</a></li> <li><a href="/wiki/List_of_smoked_foods" title="List of smoked foods">List of smoked foods</a></li> <li><a href="/wiki/Pigs_in_culture" title="Pigs in culture">Pigs in culture</a></li></ul> <p><b>Similar food</b> </p> <ul><li><a href="/wiki/Kofte" class="mw-redirect" title="Kofte">Kofte</a> – Middle Eastern and South Asian meatballs<span style="display:none" class="category-annotation-with-redirected-description">Pages displaying short descriptions of redirect targets</span></li> <li><a href="/wiki/Seekh_kebab" title="Seekh kebab">Seekh kebab</a> – Type of skewered kebab</li> <li><a href="/wiki/Shish_kofta" title="Shish kofta">Shish kofta</a> – Turkish dish of mincemeat kofta grilled on skewers</li> <li><a href="/wiki/Kabab_koobideh" title="Kabab koobideh">Kabab koobideh</a> – Iranian grilled minced meat dish</li> <li><a href="/wiki/Mititei" title="Mititei">Mititei</a> – Romanian meat roll</li> <li><a href="/wiki/%C4%86evapi" title="Ćevapi">Ćevapi</a> – Dish from Southeast Europe</li> <li><a href="/wiki/Kuru_k%C3%B6fte" title="Kuru köfte">Kuru köfte</a> – Turkish breaded meatball</li> <li><a href="/wiki/Kebapcheta" class="mw-redirect" title="Kebapcheta">Kebapcheta</a> – Bulgarian dish of grilled minced meat with spices<span style="display:none" class="category-wikidata-fallback-annotation">Pages displaying wikidata descriptions as a fallback</span></li></ul> <div class="mw-heading mw-heading2"><h2 id="References">References</h2></div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist"> <div class="mw-references-wrap mw-references-columns"><ol class="references"> <li id="cite_note-etymonline.com-1"><span class="mw-cite-backlink">^ <a href="#cite_ref-etymonline.com_1-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-etymonline.com_1-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-etymonline.com_1-2"><sup><i><b>c</b></i></sup></a></span> <span class="reference-text"><style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.etymonline.com/index.php?allowed_in_frame=0&search=sausage">"sausage – Origin and history of sausage by Online Etymology Dictionary"</a>. <i>www.etymonline.com</i>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20170101090819/http://www.etymonline.com/index.php?allowed_in_frame=0&search=sausage">Archived</a> from the original on 1 January 2017.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=www.etymonline.com&rft.atitle=sausage+%E2%80%93+Origin+and+history+of+sausage+by+Online+Etymology+Dictionary&rft_id=http%3A%2F%2Fwww.etymonline.com%2Findex.php%3Fallowed_in_frame%3D0%26search%3Dsausage&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASausage" class="Z3988"></span></span> </li> <li id="cite_note-2"><span class="mw-cite-backlink"><b><a href="#cite_ref-2">^</a></b></span> <span class="reference-text">Jean Bottéro, "The Cuisine of Ancient Mesopotamia", <i>The Biblical Archaeologist</i> <b>48</b>:1:36-47 (March 1985) <a href="/wiki/JSTOR_(identifier)" class="mw-redirect" title="JSTOR (identifier)">JSTOR</a> <a rel="nofollow" class="external text" href="https://www.jstor.org/stable/3209946">3209946</a></span> </li> <li id="cite_note-T-P-3"><span class="mw-cite-backlink">^ <a href="#cite_ref-T-P_3-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-T-P_3-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><span class="languageicon">(in Polish)</span> Eleonora Trojan, Julian Piotrowski, <a rel="nofollow" class="external text" href="http://www.poczytaj.pl/77818"><i>Tradycyjne wędzenie</i></a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20110929030838/http://www.poczytaj.pl/77818">Archived</a> 29 September 2011 at the <a href="/wiki/Wayback_Machine" title="Wayback Machine">Wayback Machine</a> AA Publishing. 96 pages. <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-83-61060-30-7" title="Special:BookSources/978-83-61060-30-7">978-83-61060-30-7</a></span> </li> <li id="cite_note-Riley2007-4"><span class="mw-cite-backlink"><b><a href="#cite_ref-Riley2007_4-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFRiley2007" class="citation book cs1"><a href="/wiki/Gillian_Riley" title="Gillian Riley">Riley, Gillian</a> (2007). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=-HStec87HdcC&q=The+Oxford+companion+to+Italian+food"><i>The Oxford companion to Italian food</i></a>. Oxford: <a href="/wiki/OUP" class="mw-redirect" title="OUP">OUP</a>. pp. 301–302. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-19-860617-8" title="Special:BookSources/978-0-19-860617-8"><bdi>978-0-19-860617-8</bdi></a>. <a href="/wiki/OCLC_(identifier)" class="mw-redirect" title="OCLC (identifier)">OCLC</a> <a rel="nofollow" class="external text" href="https://search.worldcat.org/oclc/602719737">602719737</a>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20210903191225/https://books.google.com/books?id=-HStec87HdcC&q=The+Oxford+companion+to+Italian+food">Archived</a> from the original on 3 September 2021<span class="reference-accessdate">. Retrieved <span class="nowrap">22 April</span> 2020</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Oxford+companion+to+Italian+food&rft.place=Oxford&rft.pages=301-302&rft.pub=OUP&rft.date=2007&rft_id=info%3Aoclcnum%2F602719737&rft.isbn=978-0-19-860617-8&rft.aulast=Riley&rft.aufirst=Gillian&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3D-HStec87HdcC%26q%3DThe%2BOxford%2Bcompanion%2Bto%2BItalian%2Bfood&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASausage" class="Z3988"></span></span> </li> <li id="cite_note-All_about_sausages-5"><span class="mw-cite-backlink">^ <a href="#cite_ref-All_about_sausages_5-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-All_about_sausages_5-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.victoriahansenfood.com/all-about-sausages/">"All About Sausages"</a>. <i>www.victoriahansenfood.com</i>. 24 August 2014. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20181211115126/http://www.victoriahansenfood.com/all-about-sausages/">Archived</a> from the original on 11 December 2018<span class="reference-accessdate">. Retrieved <span class="nowrap">3 June</span> 2015</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=www.victoriahansenfood.com&rft.atitle=All+About+Sausages&rft.date=2014-08-24&rft_id=http%3A%2F%2Fwww.victoriahansenfood.com%2Fall-about-sausages%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASausage" class="Z3988"></span></span> </li> <li id="cite_note-Zeuthen2007-6"><span class="mw-cite-backlink"><b><a href="#cite_ref-Zeuthen2007_6-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFZeuthen2007" class="citation book cs1">Zeuthen, Peter (2007). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=ie2IxsLTqfgC&q=Handbook%20of%20Fermented%20Meat%20and%20Poultry&pg=PA4">"1. A Historical Perspective of Meat Fermentation. Early Records Of Fermented Meat Products. Raw Cured Ham"</a>. In Toldrá, Fidel (ed.). <i>Handbook of fermented meat and poultry</i>. John Wiley & Sons. p. 4. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-470-37643-0" title="Special:BookSources/978-0-470-37643-0"><bdi>978-0-470-37643-0</bdi></a>. <a href="/wiki/OCLC_(identifier)" class="mw-redirect" title="OCLC (identifier)">OCLC</a> <a rel="nofollow" class="external text" href="https://search.worldcat.org/oclc/1039150137">1039150137</a>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20210903191225/https://books.google.com/books?id=ie2IxsLTqfgC&q=Handbook+of+Fermented+Meat+and+Poultry&pg=PA4">Archived</a> from the original on 3 September 2021<span class="reference-accessdate">. Retrieved <span class="nowrap">22 April</span> 2020</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=1.+A+Historical+Perspective+of+Meat+Fermentation.+Early+Records+Of+Fermented+Meat+Products.+Raw+Cured+Ham&rft.btitle=Handbook+of+fermented+meat+and+poultry&rft.pages=4&rft.pub=John+Wiley+%26+Sons&rft.date=2007&rft_id=info%3Aoclcnum%2F1039150137&rft.isbn=978-0-470-37643-0&rft.aulast=Zeuthen&rft.aufirst=Peter&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3Die2IxsLTqfgC%26q%3DHandbook%2520of%2520Fermented%2520Meat%2520and%2520Poultry%26pg%3DPA4&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASausage" class="Z3988"></span></span> </li> <li id="cite_note-7"><span class="mw-cite-backlink"><b><a href="#cite_ref-7">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFOster2011" class="citation book cs1">Oster, Kenneth V. (2011). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=bba8f3a89TQC&q=Traditionally%2C+sausage+casings+were+made+of+the+clean+intestines&pg=PA119"><i>The Complete Guide to Preserving Meat, Fish, and Game: Step-by-step Instructions to Freezing, Canning, and Smoking</i></a>. Atlantic Publishing Company. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9781601383433" title="Special:BookSources/9781601383433"><bdi>9781601383433</bdi></a>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20171119194228/https://books.google.com/books?id=bba8f3a89TQC&pg=PA119&dq=Traditionally,+sausage+casings+were+made+of+the+clean+intestines&hl=en&sa=X&ved=0ahUKEwjdkuyft-PUAhUM6WMKHY-ZDbQQ6AEIJzAA#v=onepage&q=Traditionally,%20sausage%20casings%20were%20made%20of%20the%20clean%20intestines&f=false">Archived</a> from the original on 19 November 2017.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Complete+Guide+to+Preserving+Meat%2C+Fish%2C+and+Game%3A+Step-by-step+Instructions+to+Freezing%2C+Canning%2C+and+Smoking&rft.pub=Atlantic+Publishing+Company&rft.date=2011&rft.isbn=9781601383433&rft.aulast=Oster&rft.aufirst=Kenneth+V.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3Dbba8f3a89TQC%26q%3DTraditionally%252C%2Bsausage%2Bcasings%2Bwere%2Bmade%2Bof%2Bthe%2Bclean%2Bintestines%26pg%3DPA119&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASausage" class="Z3988"></span></span> </li> <li id="cite_note-8"><span class="mw-cite-backlink"><b><a href="#cite_ref-8">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFVelasco2021" class="citation web cs1">Velasco, Eric (24 December 2021). <a rel="nofollow" class="external text" href="https://yellowhammernews.com/eat-your-way-along-the-lower-alabama-smoked-sausage-trail/">"Eat your way along the Lower Alabama Smoked Sausage Trail"</a>. <i>Yellowhammer News</i><span class="reference-accessdate">. Retrieved <span class="nowrap">15 July</span> 2024</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Yellowhammer+News&rft.atitle=Eat+your+way+along+the+Lower+Alabama+Smoked+Sausage+Trail&rft.date=2021-12-24&rft.aulast=Velasco&rft.aufirst=Eric&rft_id=https%3A%2F%2Fyellowhammernews.com%2Feat-your-way-along-the-lower-alabama-smoked-sausage-trail%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASausage" class="Z3988"></span></span> </li> <li id="cite_note-beebswozzle-9"><span class="mw-cite-backlink">^ <a href="#cite_ref-beebswozzle_9-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-beebswozzle_9-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><a rel="nofollow" class="external text" href="https://www.bbc.co.uk/food/pork_sausages">BBC: Pork sausage recipes</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20131226151803/http://www.bbc.co.uk/food/pork_sausages">Archived</a> 26 December 2013 at the <a href="/wiki/Wayback_Machine" title="Wayback Machine">Wayback Machine</a>. "The meat may be mixed with breadcrumbs, cereals or other ingredients such as leek or apple."</span> </li> <li id="cite_note-10"><span class="mw-cite-backlink"><b><a href="#cite_ref-10">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20071219033648/http://www.cfsan.fda.gov/~lrd/9CF319.html">"USDA Standards of Identity; see Subparts E, F and G"</a>. Archived from <a rel="nofollow" class="external text" href="http://www.cfsan.fda.gov/~lrd/9CF319.html">the original</a> on 19 December 2007.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=USDA+Standards+of+Identity%3B+see+Subparts+E%2C+F+and+G&rft_id=http%3A%2F%2Fwww.cfsan.fda.gov%2F~lrd%2F9CF319.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASausage" class="Z3988"></span></span> </li> <li id="cite_note-11"><span class="mw-cite-backlink"><b><a href="#cite_ref-11">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.gpo.gov/fdsys/pkg/CFR-2012-title9-vol2/pdf/CFR-2012-title9-vol2-part319.pdf">"PART 319—DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION, parts E, F, and G"</a> <span class="cs1-format">(PDF)</span>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20140112205028/http://www.gpo.gov/fdsys/pkg/CFR-2012-title9-vol2/pdf/CFR-2012-title9-vol2-part319.pdf">Archived</a> <span class="cs1-format">(PDF)</span> from the original on 12 January 2014.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=PART+319%E2%80%94DEFINITIONS+AND+STANDARDS+OF+IDENTITY+OR+COMPOSITION%2C+parts+E%2C+F%2C+and+G&rft_id=http%3A%2F%2Fwww.gpo.gov%2Ffdsys%2Fpkg%2FCFR-2012-title9-vol2%2Fpdf%2FCFR-2012-title9-vol2-part319.pdf&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASausage" class="Z3988"></span></span> </li> <li id="cite_note-12"><span class="mw-cite-backlink"><b><a href="#cite_ref-12">^</a></b></span> <span class="reference-text"><i>Joy of Cooking</i>, Rombauer and Becker; <i>The Fine Art of Italian Cooking</i>, Bugialli</span> </li> <li id="cite_note-beebbanger-13"><span class="mw-cite-backlink">^ <a href="#cite_ref-beebbanger_13-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-beebbanger_13-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation news cs1"><a rel="nofollow" class="external text" href="http://news.bbc.co.uk/1/hi/uk/2284846.stm">"What's in the great British banger?"</a>. 27 September 2002. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20071227173620/http://news.bbc.co.uk/1/hi/uk/2284846.stm">Archived</a> from the original on 27 December 2007 – via news.bbc.co.uk.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=What%27s+in+the+great+British+banger%3F&rft.date=2002-09-27&rft_id=http%3A%2F%2Fnews.bbc.co.uk%2F1%2Fhi%2Fuk%2F2284846.stm&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASausage" class="Z3988"></span></span> </li> <li id="cite_note-Azli_10.5.2021-14"><span class="mw-cite-backlink">^ <a href="#cite_ref-Azli_10.5.2021_14-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Azli_10.5.2021_14-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-Azli_10.5.2021_14-2"><sup><i><b>c</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFAzli_Azney2021" class="citation news cs1">Azli Azney (10 May 2021). <a rel="nofollow" class="external text" href="https://www.bizbrunei.com/2021/05/on-a-journey-to-become-bruneis-biggest-belutak-producer-nikmat-rose/">"On a journey to become Brunei's biggest belutak producer: Nikmat Rose"</a>. <i>Biz Brunei</i>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20210509234959/https://www.bizbrunei.com/2021/05/on-a-journey-to-become-bruneis-biggest-belutak-producer-nikmat-rose/">Archived</a> from the original on 9 May 2021<span class="reference-accessdate">. Retrieved <span class="nowrap">19 November</span> 2021</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Biz+Brunei&rft.atitle=On+a+journey+to+become+Brunei%27s+biggest+belutak+producer%3A+Nikmat+Rose&rft.date=2021-05-10&rft.au=Azli+Azney&rft_id=https%3A%2F%2Fwww.bizbrunei.com%2F2021%2F05%2Fon-a-journey-to-become-bruneis-biggest-belutak-producer-nikmat-rose%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASausage" class="Z3988"></span></span> </li> <li id="cite_note-Reyes_10.9.2020-15"><span class="mw-cite-backlink">^ <a href="#cite_ref-Reyes_10.9.2020_15-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Reyes_10.9.2020_15-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFLai_S._Reyes2020" class="citation news cs1">Lai S. Reyes (10 September 2020). <a rel="nofollow" class="external text" href="https://www.philstar.com/lifestyle/food-and-leisure/2020/09/10/2041207/taste-satay-ambuyat-trey-amok-ayam-masak-merah-mohinga-larp-hokkien-mee-tom-yum-goi-cuon-adobo">"A taste of satay, ambuyat, trey amok, ayam masak merah, mohinga, larp, hokkien mee, tom yum, goi cuon & adobo"</a>. <i><a href="/wiki/Philstar" class="mw-redirect" title="Philstar">Philstar</a></i>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20201129192001/https://www.philstar.com/lifestyle/food-and-leisure/2020/09/10/2041207/taste-satay-ambuyat-trey-amok-ayam-masak-merah-mohinga-larp-hokkien-mee-tom-yum-goi-cuon-adobo">Archived</a> from the original on 29 November 2020<span class="reference-accessdate">. Retrieved <span class="nowrap">19 November</span> 2021</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Philstar&rft.atitle=A+taste+of+satay%2C+ambuyat%2C+trey+amok%2C+ayam+masak+merah%2C+mohinga%2C+larp%2C+hokkien+mee%2C+tom+yum%2C+goi+cuon+%26+adobo&rft.date=2020-09-10&rft.au=Lai+S.+Reyes&rft_id=https%3A%2F%2Fwww.philstar.com%2Flifestyle%2Ffood-and-leisure%2F2020%2F09%2F10%2F2041207%2Ftaste-satay-ambuyat-trey-amok-ayam-masak-merah-mohinga-larp-hokkien-mee-tom-yum-goi-cuon-adobo&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASausage" class="Z3988"></span></span> </li> <li id="cite_note-cnntravel-16"><span class="mw-cite-backlink">^ <a href="#cite_ref-cnntravel_16-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-cnntravel_16-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://travel.cnn.com/shanghai/eat/around-china-31-dishes-808639">"31 dishes: A guide to China's regional specialties"</a>. CNN Travel. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20140225065916/http://travel.cnn.com/shanghai/eat/around-china-31-dishes-808639">Archived</a> from the original on 25 February 2014<span class="reference-accessdate">. Retrieved <span class="nowrap">3 March</span> 2014</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=31+dishes%3A+A+guide+to+China%27s+regional+specialties&rft.pub=CNN+Travel&rft_id=http%3A%2F%2Ftravel.cnn.com%2Fshanghai%2Feat%2Faround-china-31-dishes-808639&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASausage" class="Z3988"></span></span> </li> <li id="cite_note-17"><span class="mw-cite-backlink"><b><a href="#cite_ref-17">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMassie1894" class="citation book cs1">Massie, Victor-Alphonse (1894). <a rel="nofollow" class="external text" href="https://archive.org/details/DictionnaireFranais-laotien_546/mode/1up?view=theater"><i>Dictionnaire français-laotien: Mission Pavie, exploration de l' indochine (Latin characters)</i></a>. p. 108.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Dictionnaire+fran%C3%A7ais-laotien%3A+Mission+Pavie%2C+exploration+de+l%27+indochine+%28Latin+characters%29&rft.pages=108&rft.date=1894&rft.aulast=Massie&rft.aufirst=Victor-Alphonse&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2FDictionnaireFranais-laotien_546%2Fmode%2F1up%3Fview%3Dtheater&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASausage" class="Z3988"></span></span> </li> <li id="cite_note-18"><span class="mw-cite-backlink"><b><a href="#cite_ref-18">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20120531110928/http://www.seasite.niu.edu/lao/otherTopics/foods/recipe12.htm">"Lao Reci-pes"</a>. <i>www.seasite.niu.edu</i>. Archived from <a rel="nofollow" class="external text" href="http://www.seasite.niu.edu/lao/otherTopics/foods/recipe12.htm">the original</a> on 31 May 2012<span class="reference-accessdate">. Retrieved <span class="nowrap">15 July</span> 2023</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=www.seasite.niu.edu&rft.atitle=Lao+Reci-pes&rft_id=http%3A%2F%2Fwww.seasite.niu.edu%2Flao%2FotherTopics%2Ffoods%2Frecipe12.htm&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASausage" class="Z3988"></span></span> </li> <li id="cite_note-19"><span class="mw-cite-backlink"><b><a href="#cite_ref-19">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://laostravel.com/laotian-food/">"Laotian food - 15 Famous Dishes You Must Try When Travel in Laos"</a>. <i>Laos Travel</i>. 4 November 2015<span class="reference-accessdate">. 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Anvil Publishing, Incorporated. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9786214200870" title="Special:BookSources/9786214200870"><bdi>9786214200870</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Philippine+Food%2C+Cooking%2C+%26+Dining+Dictionary&rft.pub=Anvil+Publishing%2C+Incorporated&rft.date=2017&rft.isbn=9786214200870&rft.au=Edgie+Polistico&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3Diz8_DwAAQBAJ%26q%3DArroz%2Bcaldo&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASausage" class="Z3988"></span><sup class="noprint Inline-Template"><span style="white-space: nowrap;">[<i><a href="/wiki/Wikipedia:Link_rot" title="Wikipedia:Link rot"><span title=" Dead link tagged March 2023">permanent dead link</span></a></i><span style="visibility:hidden; color:transparent; padding-left:2px">‍</span>]</span></sup></span> </li> <li id="cite_note-22"><span class="mw-cite-backlink"><b><a href="#cite_ref-22">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://library.cmu.ac.th/ntic/en_lannafood/detail_lannafood.php?id_food=188">"::Sai-ua ,Lanna Food,Thai Food,Thai Lanna Food,Food and Cuisine,Northern Thai Food,Herb,Thai Ingredient::"</a>. 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Retrieved <span class="nowrap">6 November</span> 2013</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Thai+Fermented+Sausages+from+the+Northeast+%28Sai+Krok+Isan+%E0%B9%84%E0%B8%AA%E0%B9%89%E0%B8%81%E0%B8%A3%E0%B8%AD%E0%B8%81%E0%B8%AD%E0%B8%B5%E0%B8%AA%E0%B8%B2%E0%B8%99%29&rft.pub=Shesimmers.com&rft.date=2011-04-23&rft_id=http%3A%2F%2Fwww.shesimmers.com%2F2011%2F04%2Fnortheastern-thai-sour-sausage-sai-krok.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASausage" class="Z3988"></span></span> </li> <li id="cite_note-24"><span class="mw-cite-backlink"><b><a href="#cite_ref-24">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.englishbreakfastsociety.com/british-sausage.html">"The British Sausage"</a>. 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Property People JV Ltd. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20210307233317/https://www.amazon.co.uk/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=9780992996505">Archived</a> from the original on 7 March 2021<span class="reference-accessdate">. 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Retrieved <span class="nowrap">22 April</span> 2020</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Sunday+Herald&rft.atitle=Square-go+over+status+of+Lorne+sausage&rft.pages=2&rft.date=2009-11-08&rft.aulast=Sorooshian&rft.aufirst=Roxanne&rft_id=https%3A%2F%2Fwww.heraldscotland.com%2Fnews%2F12608692.square-go-over-status-of-lorne-sausage&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASausage" class="Z3988"></span></span> </li> <li id="cite_note-37"><span class="mw-cite-backlink"><b><a href="#cite_ref-37">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://latimesblogs.latimes.com/dailydish/2012/01/forklore-a-very-important-sausage.html">"Forklore: A Very Important Sausage"</a>. <i>Los Angeles Times</i>. 22 January 2012. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20201127111617/https://latimesblogs.latimes.com/dailydish/2012/01/forklore-a-very-important-sausage.html">Archived</a> from the original on 27 November 2020<span class="reference-accessdate">. Retrieved <span class="nowrap">16 September</span> 2020</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Los+Angeles+Times&rft.atitle=Forklore%3A+A+Very+Important+Sausage&rft.date=2012-01-22&rft_id=https%3A%2F%2Flatimesblogs.latimes.com%2Fdailydish%2F2012%2F01%2Fforklore-a-very-important-sausage.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASausage" class="Z3988"></span></span> </li> <li id="cite_note-38"><span class="mw-cite-backlink"><b><a href="#cite_ref-38">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.artecibo.com/the-lucanica-di-picerno-a-historical-sausage">"The Lucanica di Picerno, A Historical Sausage"</a>. <i>Arte Cibo</i>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20200814102422/http://www.artecibo.com/the-lucanica-di-picerno-a-historical-sausage">Archived</a> from the original on 14 August 2020<span class="reference-accessdate">. Retrieved <span class="nowrap">16 September</span> 2020</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Arte+Cibo&rft.atitle=The+Lucanica+di+Picerno%2C+A+Historical+Sausage&rft_id=https%3A%2F%2Fwww.artecibo.com%2Fthe-lucanica-di-picerno-a-historical-sausage&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASausage" class="Z3988"></span></span> </li> <li id="cite_note-lacucinaitaliana-39"><span class="mw-cite-backlink"><b><a href="#cite_ref-lacucinaitaliana_39-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.lacucinaitaliana.com/italian-food/italian-dishes/types-italian-sausages-north-south">"From North to South, Italian Sausages Variety"</a>. <i>lacucinaitaliana.com</i>. La Cucina Italiana. 24 May 2020<span class="reference-accessdate">. Retrieved <span class="nowrap">6 July</span> 2024</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=lacucinaitaliana.com&rft.atitle=From+North+to+South%2C+Italian+Sausages+Variety&rft.date=2020-05-24&rft_id=https%3A%2F%2Fwww.lacucinaitaliana.com%2Fitalian-food%2Fitalian-dishes%2Ftypes-italian-sausages-north-south&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASausage" class="Z3988"></span></span> </li> <li id="cite_note-40"><span class="mw-cite-backlink"><b><a href="#cite_ref-40">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFGerard-Sharp2016" class="citation book cs1">Gerard-Sharp, Lisa (2016). <a rel="nofollow" class="external text" href="https://archive.org/details/sicily0000gera/page/128"><i>Sicily</i></a>. Apa Publications. p. <a rel="nofollow" class="external text" href="https://archive.org/details/sicily0000gera/page/128">128</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9781780053110" title="Special:BookSources/9781780053110"><bdi>9781780053110</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Sicily&rft.pages=128&rft.pub=Apa+Publications&rft.date=2016&rft.isbn=9781780053110&rft.aulast=Gerard-Sharp&rft.aufirst=Lisa&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Fsicily0000gera%2Fpage%2F128&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASausage" class="Z3988"></span></span> </li> <li id="cite_note-ThefoodofItaly-41"><span class="mw-cite-backlink"><b><a href="#cite_ref-ThefoodofItaly_41-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFRoot1903–1992" class="citation book cs1">Root, Waverley (1903–1992). <a rel="nofollow" class="external text" href="https://archive.org/details/foodofitaly0000root/page/604"><i>The food of Italy</i></a>. New York : Vintage Books. p. <a rel="nofollow" class="external text" href="https://archive.org/details/foodofitaly0000root/page/604">604</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/0679738967" title="Special:BookSources/0679738967"><bdi>0679738967</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+food+of+Italy&rft.pages=604&rft.pub=New+York+%3A+Vintage+Books&rft.date=1903%2F1992&rft.isbn=0679738967&rft.aulast=Root&rft.aufirst=Waverley&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Ffoodofitaly0000root%2Fpage%2F604&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASausage" class="Z3988"></span></span> </li> <li id="cite_note-Prosciutto-42"><span class="mw-cite-backlink">^ <a href="#cite_ref-Prosciutto_42-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Prosciutto_42-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-Prosciutto_42-2"><sup><i><b>c</b></i></sup></a> <a href="#cite_ref-Prosciutto_42-3"><sup><i><b>d</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFBardi2004" class="citation book cs1">Bardi, Carla (2004). <a rel="nofollow" class="external text" href="https://archive.org/details/prosciutto0000bard/page/44/mode/2up?q=salsiccia"><i>Prosciutto</i></a>. South San Francisco : Wine Appreciation Guild. p. <a rel="nofollow" class="external text" href="https://archive.org/details/prosciutto0000bard/page/44/mode/2up?q=salsiccia">44</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/1-891267-54-X" title="Special:BookSources/1-891267-54-X"><bdi>1-891267-54-X</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Prosciutto&rft.pages=44&rft.pub=South+San+Francisco+%3A+Wine+Appreciation+Guild&rft.date=2004&rft.isbn=1-891267-54-X&rft.aulast=Bardi&rft.aufirst=Carla&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Fprosciutto0000bard%2Fpage%2F44%2Fmode%2F2up%3Fq%3Dsalsiccia&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASausage" class="Z3988"></span></span> </li> <li id="cite_note-CulinariaItaly-43"><span class="mw-cite-backlink">^ <a href="#cite_ref-CulinariaItaly_43-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-CulinariaItaly_43-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation book cs1"><a rel="nofollow" class="external text" href="https://archive.org/details/culinariaitalypa0000unse_p3j1/page/240/mode/2up?q=Salsiccia"><i>Culinaria Italy : pasta, pesto, passion</i></a>. H.f. Ullman/Tandem Verlag GmbH. 2008. p. <a rel="nofollow" class="external text" href="https://archive.org/details/culinariaitalypa0000unse_p3j1/page/240/mode/2up?q=Salsiccia">240</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-3-8331-1049-8" title="Special:BookSources/978-3-8331-1049-8"><bdi>978-3-8331-1049-8</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Culinaria+Italy+%3A+pasta%2C+pesto%2C+passion&rft.pages=240&rft.pub=H.f.+Ullman%2FTandem+Verlag+GmbH&rft.date=2008&rft.isbn=978-3-8331-1049-8&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Fculinariaitalypa0000unse_p3j1%2Fpage%2F240%2Fmode%2F2up%3Fq%3DSalsiccia&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASausage" class="Z3988"></span></span> </li> <li id="cite_note-44"><span class="mw-cite-backlink"><b><a href="#cite_ref-44">^</a></b></span> <span class="reference-text">Lawrence, Georgina (30 June 2013). <a rel="nofollow" class="external text" href="http://www.tal-forn.com/2013/06/zalzett-malti-maltese-sausage-2/">ZALZETT MALTI ~ MALTESE SAUSAGE</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20160513075544/http://www.tal-forn.com/2013/06/zalzett-malti-maltese-sausage-2/">Archived</a> 13 May 2016 at the <a href="/wiki/Wayback_Machine" title="Wayback Machine">Wayback Machine</a>. <i>Tal-Forn</i>. Retrieved 24 May 2016.</span> </li> <li id="cite_note-45"><span class="mw-cite-backlink"><b><a href="#cite_ref-45">^</a></b></span> <span class="reference-text">Scicluna, Frank L. (January 2014). <a rel="nofollow" class="external text" href="http://ozmalta.com/wp-content/uploads/NEWS25.pdf">How to make Maltese sausages</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20170125162936/http://ozmalta.com/wp-content/uploads/NEWS25.pdf">Archived</a> 25 January 2017 at the <a href="/wiki/Wayback_Machine" title="Wayback Machine">Wayback Machine</a>. <i>ozmalta.com</i>. Consulate of Malta in South Australia Newsletter. p. 14. Retrieved on 12 October 2016.</span> </li> <li id="cite_note-46"><span class="mw-cite-backlink"><b><a href="#cite_ref-46">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFS._Yakovenko2013" class="citation book cs1">S. Yakovenko (2013). C. Etteridge (ed.). <i>Taste of Ukraine</i>. illustrated by T. Koldunenko. 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Retrieved <span class="nowrap">13 October</span> 2024</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Yle&rft.atitle=Tirisev%C3%A4+grillimakkara+on+joka+juhannuksen+horjumaton+suosikki+%E2%80%93+t%C3%A4n%C3%A4kin+juhannuksena+myynti+kolminkertaistuu%2C+kertovat+lihatalot&rft.date=2021-06-23&rft.aulast=Halla-aho&rft.aufirst=Emma&rft_id=https%3A%2F%2Fyle.fi%2Fa%2F3-11991790&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASausage" class="Z3988"></span></span> </li> <li id="cite_note-50"><span class="mw-cite-backlink"><b><a href="#cite_ref-50">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="https://www.kommersant.ru/doc/3047714">History of sausagemaking in Russia</a>, <a href="/wiki/Kommersant" title="Kommersant">Kommersant</a>, in Russian.</span> </li> <li id="cite_note-51"><span class="mw-cite-backlink"><b><a href="#cite_ref-51">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.asadoargentina.com/article/sausage-chorizo/">"Sausage-Chorizo"</a>. 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Retrieved <span class="nowrap">31 January</span> 2012</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Argentina+%E2%80%93+The+gastronomy+in+the+World&rft.pub=Argentina.ar&rft.date=2007-11-14&rft_id=http%3A%2F%2Fwww.argentina.ar%2F_en%2Fcountry%2FC161-the-gastronomy-in-the-world.php&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASausage" class="Z3988"></span></span> </li> <li id="cite_note-53"><span class="mw-cite-backlink"><b><a href="#cite_ref-53">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.clarin.com/diario/2005/05/27/sociedad/s-04201.htm">"La salchicha de viena cumple 200 años"</a>. Clarin.com. 27 May 2005. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20090312075259/http://www.clarin.com/diario/2005/05/27/sociedad/s-04201.htm">Archived</a> from the original on 12 March 2009<span class="reference-accessdate">. Retrieved <span class="nowrap">31 January</span> 2012</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=La+salchicha+de+viena+cumple+200+a%C3%B1os&rft.pub=Clarin.com&rft.date=2005-05-27&rft_id=http%3A%2F%2Fwww.clarin.com%2Fdiario%2F2005%2F05%2F27%2Fsociedad%2Fs-04201.htm&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASausage" class="Z3988"></span></span> </li> <li id="cite_note-54"><span class="mw-cite-backlink"><b><a href="#cite_ref-54">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1 cs1-prop-foreign-lang-source"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20100721223239/http://www.pasqualinonet.com.ar/Propuesta%20empanada.htm">"La inmigración: hecho integrador de La Argentina y el surgir de una nueva gastronomía"</a>. <i>La Cocina de Pasqualino Marchese</i> (in Spanish). Archived from <a rel="nofollow" class="external text" href="http://www.pasqualinonet.com.ar/Propuesta%20empanada.htm">the original</a> on 21 July 2010.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=La+Cocina+de+Pasqualino+Marchese&rft.atitle=La+inmigraci%C3%B3n%3A+hecho+integrador+de+La+Argentina+y+el+surgir+de+una+nueva+gastronom%C3%ADa&rft_id=http%3A%2F%2Fwww.pasqualinonet.com.ar%2FPropuesta%2520empanada.htm&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASausage" class="Z3988"></span></span> </li> <li id="cite_note-55"><span class="mw-cite-backlink"><b><a href="#cite_ref-55">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="http://www.thisischile.cl/1253/2/gastronomy/News.aspx">Gastronomy, Chile's top traditional foods: a visitor's guide</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20131111172557/http://www.thisischile.cl/1253/2/gastronomy/News.aspx">Archived</a> 11 November 2013 at the <a href="/wiki/Wayback_Machine" title="Wayback Machine">Wayback Machine</a> 29 July 2009, retrieved 6 August 2013</span> </li> <li id="cite_note-56"><span class="mw-cite-backlink"><b><a href="#cite_ref-56">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="http://www.atlasvivodechile.com/?s=longanizas">Chilean Longanizas, detailed explanation of the traditional method</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20131111164444/http://www.atlasvivodechile.com/?s=longanizas">Archived</a> 11 November 2013 at the <a href="/wiki/Wayback_Machine" title="Wayback Machine">Wayback Machine</a> www.atlasvivodechile.com retrieved 11 November 2013</span> </li> <li id="cite_note-:0-57"><span class="mw-cite-backlink">^ <a href="#cite_ref-:0_57-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-:0_57-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-:0_57-2"><sup><i><b>c</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFWoellert2019" class="citation book cs1">Woellert, Dann (2019). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=fECgDwAAQBAJ&q=cincinnati+goetta+a+delectible+history"><i>Cincinnati Goetta: A Delectable History</i></a>. Arcadia Publishing. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/9781467142083" title="Special:BookSources/9781467142083"><bdi>9781467142083</bdi></a>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20210903191225/https://books.google.com/books?id=fECgDwAAQBAJ&q=cincinnati+goetta+a+delectible+history">Archived</a> from the original on 3 September 2021<span class="reference-accessdate">. Retrieved <span class="nowrap">20 November</span> 2020</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Cincinnati+Goetta%3A+A+Delectable+History&rft.pub=Arcadia+Publishing&rft.date=2019&rft.isbn=9781467142083&rft.aulast=Woellert&rft.aufirst=Dann&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DfECgDwAAQBAJ%26q%3Dcincinnati%2Bgoetta%2Ba%2Bdelectible%2Bhistory&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASausage" class="Z3988"></span></span> </li> <li id="cite_note-58"><span class="mw-cite-backlink"><b><a href="#cite_ref-58">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://thewest.com.au/business/retail/rising-cost-of-living-snags-the-iconic-bunnings-sausage-sizzle-as-community-groups-call-for-price-increase-c-7501859">"Cost of living snags the iconic Bunnings sausage sizzle"</a>. <i>The West Australian</i>. 12 July 2022<span class="reference-accessdate">. Retrieved <span class="nowrap">14 December</span> 2022</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=The+West+Australian&rft.atitle=Cost+of+living+snags+the+iconic+Bunnings+sausage+sizzle&rft.date=2022-07-12&rft_id=https%3A%2F%2Fthewest.com.au%2Fbusiness%2Fretail%2Frising-cost-of-living-snags-the-iconic-bunnings-sausage-sizzle-as-community-groups-call-for-price-increase-c-7501859&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASausage" class="Z3988"></span></span> </li> <li id="cite_note-59"><span class="mw-cite-backlink"><b><a href="#cite_ref-59">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFPeeryReavis,_Charles_G.2002" class="citation book cs1">Peery, Susan Mahnke; Reavis, Charles G. (2002). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=9RwtfASSFaYC&q=%22vegetarian%20sausage%22&pg=PA201">"Vegetarian Sausages"</a>. <i>Home Sausage Making</i> (3rd ed.). North Adams, Mass.: Storey Books. pp. 201–212. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-58017-471-8" title="Special:BookSources/978-1-58017-471-8"><bdi>978-1-58017-471-8</bdi></a>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20160511104106/https://books.google.com/books?id=9RwtfASSFaYC&lpg=PA283&dq=%22vegetarian%20sausage%22&pg=PA201">Archived</a> from the original on 11 May 2016.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Vegetarian+Sausages&rft.btitle=Home+Sausage+Making&rft.place=North+Adams%2C+Mass.&rft.pages=201-212&rft.edition=3rd&rft.pub=Storey+Books&rft.date=2002&rft.isbn=978-1-58017-471-8&rft.aulast=Peery&rft.aufirst=Susan+Mahnke&rft.au=Reavis%2C+Charles+G.&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3D9RwtfASSFaYC%26q%3D%2522vegetarian%2520sausage%2522%26pg%3DPA201&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASausage" class="Z3988"></span></span> </li> <li id="cite_note-60"><span class="mw-cite-backlink"><b><a href="#cite_ref-60">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFLapidos2011" class="citation news cs1">Lapidos, Juliet (8 June 2011). <a rel="nofollow" class="external text" href="http://www.slate.com/articles/life/food/2011/06/vegetarian_sausage.single.html">"Vegetarian Sausage: Which imitation pig-scrap-product is best?"</a>. <i>Slate</i>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20130527214046/http://www.slate.com/articles/life/food/2011/06/vegetarian_sausage.single.html">Archived</a> from the original on 27 May 2013.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Slate&rft.atitle=Vegetarian+Sausage%3A+Which+imitation+pig-scrap-product+is+best%3F&rft.date=2011-06-08&rft.aulast=Lapidos&rft.aufirst=Juliet&rft_id=http%3A%2F%2Fwww.slate.com%2Farticles%2Flife%2Ffood%2F2011%2F06%2Fvegetarian_sausage.single.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASausage" class="Z3988"></span></span> </li> <li id="cite_note-61"><span class="mw-cite-backlink"><b><a href="#cite_ref-61">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFGodwin2009" class="citation news cs1">Godwin, Nigel (27 February 2009). <a rel="nofollow" class="external text" href="https://www.telegraph.co.uk/foodanddrink/recipes/4864411/St-Davids-Day-recipes-Glamorgan-sausages.html">"St David's Day recipes: Glamorgan sausages"</a>. <i>The Daily Telegraph</i>. London. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20120524094805/http://www.telegraph.co.uk/foodanddrink/recipes/4864411/St-Davids-Day-recipes-Glamorgan-sausages.html">Archived</a> from the original on 24 May 2012.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=The+Daily+Telegraph&rft.atitle=St+David%27s+Day+recipes%3A+Glamorgan+sausages&rft.date=2009-02-27&rft.aulast=Godwin&rft.aufirst=Nigel&rft_id=https%3A%2F%2Fwww.telegraph.co.uk%2Ffoodanddrink%2Frecipes%2F4864411%2FSt-Davids-Day-recipes-Glamorgan-sausages.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASausage" class="Z3988"></span></span> </li> <li id="cite_note-62"><span class="mw-cite-backlink"><b><a href="#cite_ref-62">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://worldwide.espacenet.com/publicationDetails/biblio?locale=de_EP&CC=GB&NR=131402">"Bibliografische Daten: GB131402 (A) ― 28 August 1919"</a>. Espacenet. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20160228060212/http://worldwide.espacenet.com/publicationDetails/biblio?locale=de_EP&CC=GB&NR=131402">Archived</a> from the original on 28 February 2016<span class="reference-accessdate">. Retrieved <span class="nowrap">24 July</span> 2013</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Bibliografische+Daten%3A+GB131402+%28A%29+%E2%80%95+28+August+1919&rft.pub=Espacenet&rft_id=http%3A%2F%2Fworldwide.espacenet.com%2FpublicationDetails%2Fbiblio%3Flocale%3Dde_EP%26CC%3DGB%26NR%3D131402&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASausage" class="Z3988"></span></span> </li> </ol></div></div> <div class="mw-heading mw-heading2"><h2 id="External_links">External links</h2></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1235681985"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1237033735"><div class="side-box side-box-right plainlinks sistersitebox"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1126788409"> <div class="side-box-flex"> <div class="side-box-image"><span class="noviewer" typeof="mw:File"><span><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/30px-Commons-logo.svg.png" decoding="async" width="30" height="40" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/45px-Commons-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/59px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /></span></span></div> <div class="side-box-text plainlist">Wikimedia Commons has media related to <span style="font-weight: bold; font-style: italic;"><a href="https://commons.wikimedia.org/wiki/Category:Sausages" class="extiw" title="commons:Category:Sausages">Sausages</a></span>.</div></div> </div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1235681985"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1237033735"><div class="side-box side-box-right plainlinks sistersitebox"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1126788409"> <div class="side-box-flex"> <div class="side-box-image"><span class="noviewer" typeof="mw:File"><span><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/40px-Wikibooks-logo-en-noslogan.svg.png" decoding="async" width="40" height="40" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/60px-Wikibooks-logo-en-noslogan.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/80px-Wikibooks-logo-en-noslogan.svg.png 2x" data-file-width="400" data-file-height="400" /></span></span></div> <div class="side-box-text plainlist">Wikibooks <a href="https://en.wikibooks.org/wiki/Cookbook" class="extiw" title="wikibooks:Cookbook">Cookbook</a> has a recipe/module on <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1126788409"><div class="plainlist" style="margin-left: 1.6em;"> <ul><li><i><b><a href="https://en.wikibooks.org/wiki/Cookbook:Sausage" class="extiw" title="wikibooks:Cookbook:Sausage"> Sausage</a></b></i></li></ul> </div></div></div> </div> <ul><li><a rel="nofollow" class="external text" href="http://www.englishbreakfastsociety.com/british-sausage.html">The British Sausage</a> by The English Breakfast Society</li></ul> <div class="navbox-styles"><style data-mw-deduplicate="TemplateStyles:r1129693374">.mw-parser-output .hlist dl,.mw-parser-output .hlist ol,.mw-parser-output .hlist ul{margin:0;padding:0}.mw-parser-output .hlist dd,.mw-parser-output .hlist dt,.mw-parser-output .hlist li{margin:0;display:inline}.mw-parser-output .hlist.inline,.mw-parser-output .hlist.inline dl,.mw-parser-output .hlist.inline ol,.mw-parser-output .hlist.inline ul,.mw-parser-output .hlist dl dl,.mw-parser-output .hlist dl ol,.mw-parser-output .hlist dl ul,.mw-parser-output .hlist ol dl,.mw-parser-output .hlist ol ol,.mw-parser-output .hlist ol ul,.mw-parser-output .hlist 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style="padding:3px"><table class="nowraplinks hlist mw-collapsible mw-collapsed navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="3"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><style data-mw-deduplicate="TemplateStyles:r1239400231">.mw-parser-output .navbar{display:inline;font-size:88%;font-weight:normal}.mw-parser-output .navbar-collapse{float:left;text-align:left}.mw-parser-output .navbar-boxtext{word-spacing:0}.mw-parser-output .navbar ul{display:inline-block;white-space:nowrap;line-height:inherit}.mw-parser-output .navbar-brackets::before{margin-right:-0.125em;content:"[ "}.mw-parser-output .navbar-brackets::after{margin-left:-0.125em;content:" ]"}.mw-parser-output .navbar li{word-spacing:-0.125em}.mw-parser-output .navbar a>span,.mw-parser-output .navbar a>abbr{text-decoration:inherit}.mw-parser-output .navbar-mini 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template">e</abbr></a></li></ul></div><div id="Sausage" style="font-size:114%;margin:0 4em"><a class="mw-selflink selflink">Sausage</a></div></th></tr><tr><th scope="row" class="navbox-group" style="width:1%">Overview</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Sausage_casing" title="Sausage casing">Casings</a></li> <li><a href="/wiki/List_of_sausages" title="List of sausages">List of sausages</a></li> <li><a href="/wiki/List_of_sausage_dishes" title="List of sausage dishes">List of sausage dishes</a></li> <li><a href="/wiki/Sausage_making" title="Sausage making">Sausage making</a></li></ul> </div></td><td class="noviewer navbox-image" rowspan="9" style="width:1px;padding:0 0 0 2px"><div><span typeof="mw:File"><a href="/wiki/File:Salami_aka.jpg" class="mw-file-description" title="Salami"><img alt="Salami" src="//upload.wikimedia.org/wikipedia/commons/thumb/1/18/Salami_aka.jpg/97px-Salami_aka.jpg" decoding="async" width="97" height="67" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/18/Salami_aka.jpg/146px-Salami_aka.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/18/Salami_aka.jpg/194px-Salami_aka.jpg 2x" data-file-width="1200" data-file-height="829" /></a></span></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Fresh sausage</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Kielbasa#Poland" title="Kielbasa">Biała kiełbasa</a></li> <li><a href="/wiki/Boerewors" title="Boerewors">Boerewors</a></li> <li><a href="/wiki/Boudin" title="Boudin">Boudin</a></li> <li><a href="/wiki/Verse_Worst" class="mw-redirect" title="Verse Worst">Braadworst</a></li> <li><a href="/wiki/Bratwurst" title="Bratwurst">Bratwurst</a></li> <li><a href="/wiki/Breakfast_sausage" title="Breakfast sausage">Breakfast</a></li> <li><a href="/wiki/Carniolan_sausage" title="Carniolan sausage">Carniolan</a></li> <li><a href="/wiki/Chipolata" title="Chipolata">Chipolata</a></li> <li><a href="/wiki/Cotechino" title="Cotechino">Cotechino</a></li> <li><a href="/wiki/Debrecener" title="Debrecener">Debrecener</a></li> <li><a href="/wiki/Knackwurst" title="Knackwurst">Knackwurst</a></li> <li><a href="/wiki/Kohlwurst" title="Kohlwurst">Kohlwurst</a></li> <li><a href="/wiki/Kupati" title="Kupati">Kupati</a></li> <li><a href="/wiki/Sausages_in_Italian_cuisine" title="Sausages in Italian cuisine">Italian</a> <ul><li><a href="/wiki/Italian_sausage" title="Italian sausage">Italian American</a></li></ul></li> <li><a href="/wiki/Loukaniko" title="Loukaniko">Loukaniko</a></li> <li><a href="/wiki/Merguez" title="Merguez">Merguez</a></li> <li><a href="/wiki/Thuringian_sausage" title="Thuringian sausage">Thüringer</a></li> <li><a href="/wiki/Weisswurst" title="Weisswurst">Weisswurst</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Fermented_sausage" title="Fermented sausage">Dry sausage</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Salami" title="Salami">Salami</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Cacciatore" title="Cacciatore">Cacciatore</a></li> <li><a href="/wiki/Ciauscolo" title="Ciauscolo">Ciauscolo</a></li> <li><a href="/wiki/Genoa_salami" title="Genoa salami">Genoa salami</a></li> <li><a href="/wiki/Soppressata" title="Soppressata">Soppressata</a></li> <li><a href="/wiki/Prasky" title="Prasky">Prasky</a></li> <li><a href="/wiki/Salame_ticinese" title="Salame ticinese">Ticinese</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Other</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Chinese_sausage" title="Chinese sausage">Chinese</a></li> <li><a href="/wiki/Chorizo" title="Chorizo">Chorizo</a></li> <li><a href="/wiki/Fuet" title="Fuet">Fuet</a></li> <li><a href="/wiki/Landj%C3%A4ger" title="Landjäger">Landjäger</a></li> <li><a href="/wiki/Longaniza" title="Longaniza">Longaniza</a></li> <li><a href="/wiki/Lukanka" title="Lukanka">Lukanka</a></li> <li><a href="/wiki/Metworst" title="Metworst">Metworst</a></li> <li><a href="/wiki/Pepperoni" title="Pepperoni">Pepperoni</a></li> <li><a href="/wiki/Salsiz" title="Salsiz">Salsiz</a></li> <li><a href="/wiki/Saucisson" title="Saucisson">Saucisson</a></li> <li><a href="/wiki/Sobrassada" title="Sobrassada">Sobrassada</a></li> <li><a href="/wiki/Sujuk" title="Sujuk">Sujuk</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Smoked sausage</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Andouille" title="Andouille">Andouille</a></li> <li><a href="/wiki/Hungarian_sausages" title="Hungarian sausages">Kolbász</a></li> <li><a href="/wiki/Krakowska" class="mw-redirect" title="Krakowska">Krakowska</a></li> <li><a href="/wiki/Kulen" title="Kulen">Kulen</a></li> <li><a href="/wiki/Lebanon_bologna" title="Lebanon bologna">Lebanon bologna</a></li> <li><a href="/wiki/Lingui%C3%A7a" title="Linguiça">Linguiça</a></li> <li><a href="/wiki/Mettwurst" title="Mettwurst">Mettwurst</a></li> <li><a href="/wiki/Morteau_sausage" title="Morteau sausage">Morteau</a></li> <li><a href="/wiki/Rookworst" title="Rookworst">Rookworst</a></li> <li><a href="/wiki/Skilandis" title="Skilandis">Skilandis</a></li> <li><a href="/wiki/Teewurst" title="Teewurst">Teewurst</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Cooked sausage</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Battered_sausage" title="Battered sausage">Battered</a></li> <li><a href="/wiki/Bologna_sausage" title="Bologna sausage">Bologna</a></li> <li><a href="/wiki/Botifarra" title="Botifarra">Botifarra</a></li> <li><a href="/wiki/Bratwurst" title="Bratwurst">Bratwurst</a></li> <li><a href="/wiki/Braunschweiger_(sausage)" title="Braunschweiger (sausage)">Braunschweiger</a></li> <li><a href="/wiki/Br%C3%BChwurst" title="Brühwurst">Brühwurst</a></li> <li><a href="/wiki/Cervelat" title="Cervelat">Cervelat</a></li> <li><a href="/wiki/Ch%E1%BA%A3_l%E1%BB%A5a" title="Chả lụa">Chả lụa</a></li> <li><a href="/wiki/Cumberland_sausage" title="Cumberland sausage">Cumberland</a></li> <li><a href="/wiki/Falukorv" title="Falukorv">Falukorv</a></li> <li><a href="/wiki/Frankfurter_W%C3%BCrstchen" title="Frankfurter Würstchen">Frankfurter Würstchen</a></li> <li><a href="/wiki/St._Galler_Bratwurst" title="St. Galler Bratwurst">St. Galler Bratwurst</a></li> <li><a href="/wiki/Gelbwurst" title="Gelbwurst">Gelbwurst</a></li> <li><a href="/wiki/Hot_dog" title="Hot dog">Hot dog</a> <ul><li><a href="/wiki/Hot_dog_variations" title="Hot dog variations">variations</a></li> <li><a href="/wiki/Vegetarian_hot_dog" title="Vegetarian hot dog">vegetarian</a></li></ul></li> <li><a href="/wiki/Lincolnshire_sausage" title="Lincolnshire sausage">Lincolnshire</a></li> <li><a href="/wiki/Lorne_sausage" title="Lorne sausage">Lorne sausage</a></li> <li><a href="/wiki/Mortadella" title="Mortadella">Mortadella</a> <ul><li><a href="https://it.wikipedia.org/wiki/Mortadella_Bologna" class="extiw" title="it:Mortadella Bologna">Mortadella Bologna</a></li> <li><a href="https://it.wikipedia.org/wiki/Mortadella_di_Prato" class="extiw" title="it:Mortadella di Prato">Mortadella di Prato</a></li> <li><a href="/wiki/Mortadella_di_Campotosto" title="Mortadella di Campotosto">Mortadella of Campotosto</a></li></ul></li> <li><a href="/wiki/Pigs_in_blankets" title="Pigs in blankets">Pigs in blankets</a></li> <li><a href="/wiki/Saveloy" title="Saveloy">Saveloy</a></li> <li><a href="/wiki/Vienna_sausage" title="Vienna sausage">Vienna</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Cooked smoked<br /> sausage</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Bierwurst" title="Bierwurst">Bierwurst</a></li> <li><a href="/wiki/Bockwurst" title="Bockwurst">Bockwurst</a></li> <li><a href="/wiki/Kabanos" title="Kabanos">Kabanos</a></li> <li><a href="/wiki/Kielbasa" title="Kielbasa">Kielbasa</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Precooked<br /> sausage</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Black_pudding" title="Black pudding">Black pudding</a></li> <li><a href="/wiki/Blood_sausage" title="Blood sausage">Blood sausage</a></li> <li><a href="/wiki/Boudin" title="Boudin">Boudin</a></li> <li><a href="/wiki/Goetta" title="Goetta">Goetta</a></li> <li><a href="/wiki/Haggis" title="Haggis">Haggis</a></li> <li><a href="/wiki/Head_cheese" title="Head cheese">Head cheese</a></li> <li><a href="/wiki/Kaszanka" title="Kaszanka">Kaszanka</a></li> <li><a href="/wiki/Kishka_(food)" title="Kishka (food)">Kishka</a></li> <li><a href="/wiki/Knipp" title="Knipp">Knipp</a></li> <li><a href="/wiki/Kochwurst" title="Kochwurst">Kochwurst</a></li> <li><a href="/wiki/Liverwurst" title="Liverwurst">Liverwurst</a></li> <li><a href="/wiki/Pinkel" title="Pinkel">Pinkel</a></li> <li><a href="/wiki/Ryynimakkara" title="Ryynimakkara">Ryynimakkara</a></li> <li><a href="/wiki/Salceson" title="Salceson">Salceson</a></li> <li><a href="/wiki/Stippgr%C3%BCtze" title="Stippgrütze">Stippgrütze</a></li> <li><a href="/wiki/Sundae_(sausage)" title="Sundae (sausage)">Sundae</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Grilled sausage</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Small_sausage_in_large_sausage" title="Small sausage in large sausage">Small sausage in large sausage</a></li> <li><a href="/wiki/Tongmo" title="Tongmo">Tongmo</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Related articles</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Charcuterie" title="Charcuterie">Charcuterie</a></li> <li><a href="/wiki/Dried_meat" title="Dried meat">Dried meat</a></li> <li><a href="/wiki/List_of_dried_foods" title="List of dried foods">List of dried foods</a></li> <li><a href="/wiki/Embutido" title="Embutido">Embutidos</a></li> <li><a href="/wiki/List_of_smoked_foods" title="List of smoked foods">List of smoked foods</a></li> <li><a href="/wiki/Lunch_meat" title="Lunch meat">Lunch meat</a></li> <li><a href="/wiki/P%C3%A2t%C3%A9" title="Pâté">Pâté</a></li> <li><a href="/wiki/Salumi" title="Salumi">Salumi</a></li> <li><a href="/wiki/Smallgoods" title="Smallgoods">Smallgoods</a></li></ul> </div></td></tr><tr><td class="navbox-abovebelow" colspan="3"><div> <ul><li><span class="noviewer" typeof="mw:File"><span title="Category"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/16px-Symbol_category_class.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/23px-Symbol_category_class.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/31px-Symbol_category_class.svg.png 2x" data-file-width="180" data-file-height="185" /></span></span> <a href="/wiki/Category:Sausages" title="Category:Sausages">Category</a></li></ul> </div></td></tr></tbody></table></div> <div class="navbox-styles"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236075235"></div><div role="navigation" class="navbox" aria-labelledby="Meat" style="padding:3px"><table class="nowraplinks hlist mw-collapsible expanded navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="3"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239400231"><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Meat" title="Template:Meat"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Meat" title="Template talk:Meat"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Meat" title="Special:EditPage/Template:Meat"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Meat" style="font-size:114%;margin:0 4em"><a href="/wiki/Meat" title="Meat">Meat</a></div></th></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Poultry" title="Poultry">Poultry</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Cassowary" title="Cassowary">Cassowary</a></li> <li><a href="/w/index.php?title=Cockerel_as_food&action=edit&redlink=1" class="new" title="Cockerel as food (page does not exist)">Rooster</a></li> <li><a href="/wiki/Chicken_as_food" title="Chicken as food">Chicken</a></li> <li><a href="/wiki/Duck_as_food" title="Duck as food">Duck</a></li> <li><a href="/wiki/Emu" title="Emu">Emu</a></li> <li><a href="/wiki/Goose_as_food" title="Goose as food">Goose</a></li> <li><a href="/wiki/Ostrich" title="Ostrich">Ostrich</a></li> <li><a href="/wiki/Squab" title="Squab">Pigeon</a></li> <li><a href="/wiki/Quail_as_food" title="Quail as food">Quail</a></li> <li><a href="/wiki/Rhea_(bird)" title="Rhea (bird)">Rhea</a></li> <li><a href="/wiki/Turkey_meat" title="Turkey meat">Turkey</a></li></ul> </div></td><td class="noviewer navbox-image" rowspan="13" style="width:1px;padding:0 0 0 2px"><div><span typeof="mw:File"><a href="/wiki/File:FoodMeat.jpg" class="mw-file-description" title="Food meat"><img alt="Food meat" src="//upload.wikimedia.org/wikipedia/commons/thumb/a/ae/FoodMeat.jpg/100px-FoodMeat.jpg" decoding="async" width="100" height="66" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/ae/FoodMeat.jpg/150px-FoodMeat.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/ae/FoodMeat.jpg/200px-FoodMeat.jpg 2x" data-file-width="2888" data-file-height="1916" /></a></span><br /><span typeof="mw:File"><a href="/wiki/File:Plateau_van_zeevruchten.jpg" class="mw-file-description" title="Platter of seafood"><img alt="Platter of seafood" src="//upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Plateau_van_zeevruchten.jpg/100px-Plateau_van_zeevruchten.jpg" decoding="async" width="100" height="100" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Plateau_van_zeevruchten.jpg/150px-Plateau_van_zeevruchten.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Plateau_van_zeevruchten.jpg/200px-Plateau_van_zeevruchten.jpg 2x" data-file-width="2029" data-file-height="2029" /></a></span></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Livestock" title="Livestock">Livestock</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Alpaca" title="Alpaca">Alpaca</a></li> <li><a href="/wiki/Beef" title="Beef">Beef</a></li> <li><a href="/wiki/Beefalo" title="Beefalo">Beefalo</a></li> <li><a href="/wiki/American_bison" title="American bison">Bison</a></li> <li><a href="/wiki/Buffalo_meat" title="Buffalo meat">Buffalo</a></li> <li><a href="/wiki/Camel_meat" class="mw-redirect" title="Camel meat">Camel</a></li> <li><a href="/wiki/Cat_meat" title="Cat meat">Cat</a></li> <li><a href="/wiki/Goat_meat" title="Goat meat">Goat</a></li> <li><a href="/wiki/Dog_meat" title="Dog meat">Dog</a></li> <li><a href="/wiki/Donkey_meat" title="Donkey meat">Donkey</a></li> <li><a href="/wiki/Snails_as_food" title="Snails as food">Snails</a></li> <li><a href="/wiki/Frog_legs" title="Frog legs">Frog</a></li> <li><a href="/wiki/Guinea_pig" title="Guinea pig">Guinea pig</a></li> <li><a href="/wiki/Horse_meat" title="Horse meat">Horse</a></li> <li><a href="/wiki/Lamb_and_mutton" title="Lamb and mutton">Lamb and mutton</a></li> <li><a href="/wiki/Llama" title="Llama">Llama</a></li> <li><a href="/wiki/Pork" title="Pork">Pork</a></li> <li><a href="/wiki/Veal" title="Veal">Veal</a></li> <li><a href="/wiki/Yak" title="Yak">Yak</a></li> <li><a href="/wiki/%C5%BBubro%C5%84" title="Żubroń">Żubroń</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Game_(hunting)" title="Game (hunting)">Game</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Alligator_meat" title="Alligator meat">Alligator</a></li> <li><a href="/wiki/Bat_as_food" title="Bat as food">Bat</a></li> <li><a href="/wiki/Bear_hunting" title="Bear hunting">Bear</a></li> <li><a href="/wiki/Bushmeat" title="Bushmeat">Bushmeat</a></li> <li><a href="/wiki/Wild_boar" title="Wild boar">Boar</a></li> <li><a href="/wiki/Crocodile_meat" class="mw-redirect" title="Crocodile meat">Crocodile</a></li> <li><a href="/wiki/Elephant_meat" title="Elephant meat">Elephant</a></li> <li><a href="/wiki/Fox#As_food" title="Fox">Fox</a></li> <li><a href="/wiki/Iguana_meat" title="Iguana meat">Iguana</a></li> <li><a href="/wiki/Kangaroo_meat" title="Kangaroo meat">Kangaroo</a></li> <li><a href="/wiki/Monkey_meat" title="Monkey meat">Monkey</a></li> <li><a href="/wiki/Mouse#As_food" title="Mouse">Mouse</a></li> <li><a href="/wiki/Pangolin_trade" title="Pangolin trade">Pangolin</a></li> <li><a href="/wiki/Rat_meat" title="Rat meat">Rat</a></li> <li><a href="/wiki/Hare" title="Hare">Hare</a></li> <li><a href="/wiki/Rabbit#As_food_and_clothing" title="Rabbit">Rabbit</a></li> <li><a href="/wiki/Snake#Consumption" title="Snake">Snake</a></li> <li><a href="/wiki/Turtle" title="Turtle">Turtle</a></li> <li><a href="/wiki/Venison" title="Venison">Venison</a></li> <li><a href="/wiki/Dog_meat" title="Dog meat">Dog</a> <ul><li><a href="/wiki/Wolf_hunting" title="Wolf hunting">Wolf</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Fish_as_food" title="Fish as food">Fish</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Anchovies_as_food" title="Anchovies as food">Anchovy</a></li> <li><a href="/wiki/Basa_(fish)" title="Basa (fish)">Basa</a></li> <li><a href="/wiki/Bass_(fish)" title="Bass (fish)">Bass</a></li> <li><a href="/wiki/Carp#As_food" title="Carp">Carp</a></li> <li><a href="/wiki/Catfish" title="Catfish">Catfish</a></li> <li><a href="/wiki/Cod_as_food" title="Cod as food">Cod</a></li> <li><a href="/wiki/Crappie" title="Crappie">Crappie</a></li> <li><a href="/wiki/Eel_as_food" title="Eel as food">Eel</a></li> <li><a href="/wiki/Flounder" title="Flounder">Flounder</a></li> <li><a href="/wiki/Grouper" title="Grouper">Grouper</a></li> <li><a href="/wiki/Haddock" title="Haddock">Haddock</a></li> <li><a href="/wiki/Halibut" title="Halibut">Halibut</a></li> <li><a href="/wiki/Herring_as_food" title="Herring as food">Herring</a></li> <li><a href="/wiki/King_mackerel" title="King mackerel">Kingfish</a></li> <li><a href="/wiki/Mackerel_as_food" title="Mackerel as food">Mackerel</a></li> <li><a href="/wiki/Mahi-mahi" title="Mahi-mahi">Mahi Mahi</a></li> <li><a href="/wiki/Marlin" title="Marlin">Marlin</a></li> <li><a href="/wiki/Milkfish" title="Milkfish">Milkfish</a></li> <li><a href="/wiki/Orange_roughy" title="Orange roughy">Orange roughy</a></li> <li><a href="/wiki/Pacific_saury" title="Pacific saury">Pacific saury</a></li> <li><a href="/wiki/Perch" title="Perch">Perch</a></li> <li><a href="/wiki/Esox" title="Esox">Pike</a></li> <li><a href="/wiki/Cod_as_food" title="Cod as food">Pollock</a></li> <li><a href="/wiki/Salmon_as_food" title="Salmon as food">Salmon</a></li> <li><a href="/wiki/Sardines_as_food" title="Sardines as food">Sardine</a></li> <li><a href="/wiki/Shark_meat" title="Shark meat">Shark</a></li> <li><a href="/wiki/Sole_(fish)" title="Sole (fish)">Sole</a></li> <li><a href="/wiki/Iridescent_shark" title="Iridescent shark">Swai</a></li> <li><a href="/wiki/Swordfish" title="Swordfish">Swordfish</a></li> <li><a href="/wiki/Tilapia" title="Tilapia">Tilapia</a></li> <li><a href="/wiki/Trout" title="Trout">Trout</a></li> <li><a href="/wiki/Tuna_as_food" class="mw-redirect" title="Tuna as food">Tuna</a></li> <li><a href="/wiki/Walleye" title="Walleye">Walleye</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Shellfish" title="Shellfish">Shellfish</a> and<br />other <a href="/wiki/Seafood" title="Seafood">seafood</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Abalone" title="Abalone">Abalone</a></li> <li><a href="/wiki/Squid_as_food" title="Squid as food">Calamari</a></li> <li><a href="/wiki/Chiton" title="Chiton">Chiton</a></li> <li><a href="/wiki/Clam" title="Clam">Clam</a></li> <li><a href="/wiki/Crab_meat" title="Crab meat">Crab</a></li> <li><a href="/wiki/Crayfish_as_food" title="Crayfish as food">Crayfish</a></li> <li><a href="/wiki/Dolphin" title="Dolphin">Dolphin</a></li> <li><a href="/wiki/Lobster_as_food" class="mw-redirect" title="Lobster as food">Lobster</a></li> <li><a href="/wiki/Mussel" title="Mussel">Mussel</a></li> <li><a href="/wiki/Octopus_as_food" title="Octopus as food">Octopus</a></li> <li><a href="/wiki/Oyster" title="Oyster">Oyster</a></li> <li><a href="/wiki/Scallop" title="Scallop">Scallop</a></li> <li><a href="/wiki/Seal_meat" title="Seal meat">Seal</a></li> <li><a href="/wiki/Shrimp_and_prawn_as_food" title="Shrimp and prawn as food">Shrimp/prawn</a></li> <li><a href="/wiki/Sea_cucumbers_as_food" title="Sea cucumbers as food">Sea cucumber</a></li> <li><a href="/wiki/Sea_urchin#As_food" title="Sea urchin">Sea urchin</a></li> <li><a href="/wiki/Whale_meat" title="Whale meat">Whale</a></li> <li><a href="/wiki/Ascidiacea#Culinary" title="Ascidiacea">Sea squirt</a></li> <li><a href="/wiki/Jellyfish_as_food" title="Jellyfish as food">Jellyfish</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Insects_as_food" title="Insects as food">Insects</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Ant_eggs" title="Ant eggs">Ants</a></li> <li><a href="/wiki/Hermetia_illucens" title="Hermetia illucens">Black soldier fly maggots</a></li> <li><a href="/wiki/Cicada" title="Cicada">Cicada</a></li> <li><a href="/wiki/Cricket_(insect)" title="Cricket (insect)">Crickets</a> <ul><li><a href="/wiki/Cricket_flour" title="Cricket flour">Flour</a></li></ul></li> <li><a href="/wiki/Grasshopper" title="Grasshopper">Grasshoppers</a> (<a href="/wiki/Locust" title="Locust">locust</a>)</li> <li><a href="/wiki/Mealworm" title="Mealworm">Mealworm</a></li> <li><a href="/wiki/Mezcal_worm" title="Mezcal worm">Mezcal worm</a></li> <li><a href="/wiki/Bombyx_mori" title="Bombyx mori">Silkworm</a></li> <li><a href="/wiki/Gonimbrasia_belina" title="Gonimbrasia belina">Mopane worm</a></li> <li><a href="/wiki/Rhynchophorus" title="Rhynchophorus">Palm grub</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Cuts and<br />preparation</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Meat_hanging" title="Meat hanging">Aged</a></li> <li><a href="/wiki/Bacon" title="Bacon">Bacon</a></li> <li><a href="/wiki/Barbecue" title="Barbecue">Barbecued</a></li> <li><a href="/wiki/Biltong" title="Biltong">Biltong</a></li> <li><a href="/wiki/Braising" title="Braising">Braised</a></li> <li><a href="/wiki/Patty" title="Patty">Burger</a></li> <li><a href="/wiki/Charcuterie" title="Charcuterie">Charcuterie</a></li> <li><a href="/wiki/Meat_chop" title="Meat chop">Chop</a></li> <li><a href="/wiki/Confit#Meat_confit" title="Confit">Confit</a></li> <li><a href="/wiki/Corned_beef" title="Corned beef">Corned</a></li> <li><a href="/wiki/Curing_(food_preservation)" title="Curing (food preservation)">Cured</a></li> <li><a href="/wiki/Cutlet" title="Cutlet">Cutlet</a></li> <li><a href="/wiki/Dried_meat" title="Dried meat">Dried</a></li> <li><a href="/wiki/Dum_pukht" title="Dum pukht">Dum</a></li> <li><a href="/wiki/Fermented_meat" title="Fermented meat">Fermented</a></li> <li><a href="/wiki/Fillet_(cut)" title="Fillet (cut)">Fillet</a>/<a href="/wiki/Supreme_(cooking)" title="Supreme (cooking)">supreme</a></li> <li><a href="/wiki/Forcemeat" title="Forcemeat">Forcemeat</a> <ul><li><a href="/wiki/Cretons" title="Cretons">Cretons</a></li> <li><a href="/wiki/P%C3%A2t%C3%A9" title="Pâté">Pâté</a></li></ul></li> <li><a href="/wiki/Frying" title="Frying">Fried</a></li> <li><a href="/wiki/Frozen_food" title="Frozen food">Frozen</a></li> <li><a href="/wiki/Ground_meat" title="Ground meat">Ground</a></li> <li><a href="/wiki/Ham" title="Ham">Ham</a></li> <li><a href="/wiki/Jerky" title="Jerky">Jerky</a></li> <li><a href="/wiki/Kebab" title="Kebab">Kebab</a></li> <li><a href="/wiki/Kidney_(food)" title="Kidney (food)">Kidney</a></li> <li><a href="/wiki/Liver_(food)" title="Liver (food)">Liver</a></li> <li><a href="/wiki/Lunch_meat" title="Lunch meat">Luncheon meat</a></li> <li><a href="/wiki/Marination" title="Marination">Marinated</a></li> <li><a href="/wiki/Meatball" title="Meatball">Meatball</a></li> <li><a href="/wiki/Meatloaf" title="Meatloaf">Meatloaf</a></li> <li><a href="/wiki/Offal" title="Offal">Offal</a></li> <li><a href="/wiki/Pickling" title="Pickling">Pickled</a></li> <li><a href="/wiki/Pemmican" title="Pemmican">Pemmican</a></li> <li><a href="/wiki/Poaching_(cooking)" title="Poaching (cooking)">Poached</a></li> <li><a href="/wiki/Potted_meat" title="Potted meat">Potted</a></li> <li><a href="/wiki/Rillettes" title="Rillettes">Rillettes</a></li> <li><a href="/wiki/Roasting" title="Roasting">Roasted</a></li> <li><a href="/wiki/Salting_(food)#Meat" title="Salting (food)">Salt-cured</a></li> <li><a href="/wiki/Salumi" title="Salumi">Salumi</a></li> <li><a class="mw-selflink selflink">Sausage</a></li> <li><a href="/wiki/Smoked_meat" title="Smoked meat">Smoked</a></li> <li><a href="/wiki/Steak" title="Steak">Steak</a></li> <li><a href="/wiki/Stew#Types_of_stew" title="Stew">Stewed</a></li> <li><a href="/wiki/Tandoor" title="Tandoor">Tandoor</a></li> <li><a href="/wiki/Steak_tartare" title="Steak tartare">Tartare</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">List articles</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"></div><table class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/List_of_meat_dishes" title="List of meat dishes">Meat dishes</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/List_of_beef_dishes" title="List of beef dishes">Beef</a></li> <li><a href="/wiki/List_of_chicken_dishes" title="List of chicken dishes">Chicken</a></li> <li><a href="/wiki/List_of_fish_dishes" title="List of fish dishes">Fish</a></li> <li><a href="/wiki/List_of_goat_dishes" title="List of goat dishes">Goat</a></li> <li><a href="/wiki/List_of_lamb_dishes" title="List of lamb dishes">Lamb</a></li> <li><a href="/wiki/List_of_pork_dishes" title="List of pork dishes">Pork</a> <ul><li><a href="/wiki/List_of_ham_dishes" title="List of ham dishes">Ham</a></li></ul></li> <li><a href="/wiki/List_of_seafood_dishes" title="List of seafood dishes">Seafood</a></li> <li><a href="/wiki/List_of_veal_dishes" title="List of veal dishes">Veal</a></li> <li><a href="/wiki/List_of_steak_dishes" title="List of steak dishes">Steaks</a></li> <li><a href="/wiki/List_of_meatball_dishes" title="List of meatball dishes">Meatball</a></li> <li><a href="/wiki/List_of_smoked_foods" title="List of smoked foods">Smoked foods</a></li> <li><a href="/wiki/List_of_sausage_dishes" title="List of sausage dishes">Sausage</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Other</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/List_of_countries_by_meat_consumption" title="List of countries by meat consumption">Countries by meat consumption</a></li> <li><a href="/wiki/List_of_countries_by_meat_production" title="List of countries by meat production">Countries by meat production</a></li> <li><a href="/wiki/Food_and_drink_prohibitions" title="Food and drink prohibitions">Food and drink prohibitions</a></li> <li><a href="/wiki/List_of_meat_substitutes" title="List of meat substitutes">Meat substitutes</a></li></ul> </div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Ethics and<br />psychology</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Ethics_of_eating_meat" title="Ethics of eating meat">Ethics of eating meat</a></li> <li><a href="/wiki/Carnism" title="Carnism">Carnism</a></li> <li><a href="/wiki/Animal_rights" title="Animal rights">Animal rights</a></li> <li><a href="/wiki/Psychology_of_eating_meat" title="Psychology of eating meat">Psychology of eating meat</a> <ul><li><a href="/wiki/Psychology_of_eating_meat#Meat_paradox" title="Psychology of eating meat">Meat paradox</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Alternatives</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Vegetarianism" title="Vegetarianism">Vegetarianism</a></li> <li><a href="/wiki/Flexitarianism" title="Flexitarianism">Semi-vegetarianism</a> <ul><li><a href="/wiki/Pescetarianism" title="Pescetarianism">Pescetarianism</a></li> <li><a href="/wiki/Pollotarianism" title="Pollotarianism">Pollotarianism</a></li></ul></li> <li><a href="/wiki/Plant-based_diet" title="Plant-based diet">Plant-based diet</a></li> <li><a href="/wiki/Meat_alternative" title="Meat alternative">Meat alternative</a></li> <li><a href="/wiki/Veganism" title="Veganism">Veganism</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Meat_science" title="Meat science">Meat science</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Beef_hormone_controversy" title="Beef hormone controversy">Beef hormone controversy</a></li> <li><a href="/wiki/Drip_loss" class="mw-redirect" title="Drip loss">Drip loss</a></li> <li><a href="/wiki/Feed_conversion_ratio" title="Feed conversion ratio">Feed conversion ratio</a></li> <li><a href="/wiki/Food_preservation" title="Food preservation">Preservation</a></li> <li><a href="/wiki/Meat_tenderness" title="Meat tenderness">Tenderness</a></li> <li><a href="/wiki/Meat_water_holding_capacity" title="Meat water holding capacity">Water holding capacity</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Meat_industry" title="Meat industry">Meat industry</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Meat_broker" title="Meat broker">Broker</a></li> <li><a href="/wiki/Branch_house_(building)" title="Branch house (building)">Branch house</a></li> <li><a href="/wiki/Butcher" title="Butcher">Butcher</a></li> <li><a href="/wiki/Meat_cutter" title="Meat cutter">Cutter</a></li> <li><a href="/wiki/Environmental_impacts_of_animal_agriculture" title="Environmental impacts of animal agriculture">Environmental impact</a></li> <li><a href="/wiki/Intensive_animal_farming" title="Intensive animal farming">Factory farming</a></li> <li><a href="/wiki/Meat_jobber" title="Meat jobber">Jobber</a></li> <li><a href="/wiki/Meat-packing_industry" title="Meat-packing industry">Packing</a></li> <li><a href="/wiki/Animal_slaughter" title="Animal slaughter">Slaughter</a> <ul><li><a href="/wiki/Slaughterhouse" title="Slaughterhouse">Slaughterhouse</a></li></ul></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Related<br />subjects</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Arachnophagy" title="Arachnophagy">Arachnophagy</a></li> <li><a href="/wiki/Human_cannibalism" title="Human cannibalism">Cannibalism</a></li> <li><a href="/wiki/Case-ready_meat" title="Case-ready meat">Case-ready meat</a> <ul><li><a href="/wiki/Meat_diaper" class="mw-redirect" title="Meat diaper">Meat diaper</a></li></ul></li> <li><a href="/wiki/Cultured_meat" title="Cultured meat">Cultured meat</a></li> <li><a href="/wiki/Entomophagy_in_humans" title="Entomophagy in humans">Entomophagy</a></li> <li><a href="/wiki/Marbled_meat" title="Marbled meat">Marbled</a> <ul><li><a href="/wiki/Artificial_marbling" title="Artificial marbling">Artificial</a></li></ul></li> <li><a href="/wiki/Mystery_meat" title="Mystery meat">Mystery meat</a></li> <li><a href="/wiki/Offal" title="Offal">Offal</a></li> <li><a href="/wiki/Non-vegetarian_food_in_India" title="Non-vegetarian food in India">Non-vegetarian food in India</a></li> <li><a href="/wiki/Pink_slime" title="Pink slime">Pink slime</a></li> <li><a href="/wiki/Raw_meat" title="Raw meat">Raw meat</a></li> <li><a href="/wiki/Red_meat" title="Red meat">Red meat</a></li> <li><a href="/wiki/Roadkill_cuisine" title="Roadkill cuisine">Roadkill cuisine</a></li> <li><a href="/wiki/Warmed-over_flavor" title="Warmed-over flavor">Warmed-over flavor</a></li> <li><a href="/wiki/White_meat" title="White meat">White meat</a></li></ul> </div></td></tr><tr><td class="navbox-abovebelow" colspan="3"><div> <ul><li><span class="nowrap"><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Foodlogo2.svg" class="mw-file-description"><img alt="icon" 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data-file-width="180" data-file-height="185" /></span></span> <a href="/wiki/Category:Meat" title="Category:Meat">Category: Meat</a></li></ul> </div></td></tr></tbody></table></div> <div class="navbox-styles"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236075235"><style data-mw-deduplicate="TemplateStyles:r1038841319">.mw-parser-output .tooltip-dotted{border-bottom:1px dotted;cursor:help}</style><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1038841319"></div><div role="navigation" class="navbox authority-control" aria-label="Navbox" style="padding:3px"><table class="nowraplinks hlist navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Help:Authority_control" title="Help:Authority control">Authority control databases</a>: National <span 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