Sausages & Salamis

Andouille

Bologna

As an imitation mortadella, bologna is properly made of pork and lard, but in the U.S. it is also made of chicken, turkey, beef and (may the gods save us) GMO soybeans. The photo specimens are:

• Mikailian Meat Products, Valencia, California: 2-1/2 inch diameter. This product fries well and browns quickly. Pork, water, beef, nonfat dry milk, salt, dextrose, sodium phosphate, spices, garlic paprika, ascorbic acid (vitamin C), sodium nitrite.
• Red Square, Somerset, New Jersey: 4-3/4 inch diameter, also labeled "Doctorskaya" (in Cyrillic). This product fries up quite light due to a lot of incorporated air bubbles. Pork, water salt sodium erythorbate, white pepper, sodium phosphate, sodium nitrate, paprika.
• Oscar Mayer, Madison Wisconsin: 4-1/4 inch diameter, a leading supermarket brand, pre-sliced for sandwiches. When fried this product dries out badly and has little flavor. Mechanically separated chicken, pork, water, corn syrup, salt, sodium lactate, flavor (whatever that might be), sodium phosphate, autolyzed yeast, sodium diacetate, sodium erythorbate, sodium nitrite, dextrose, extractives of paprika, potassium phosphate, sugar, potassium chloride.

Cooking: Bologna is commonly sliced fairly thin and used in sandwiches with no further cooking, but it is also often fried. When frying a cut is usually made from one side to the center or in "fireman's badge" form, because it otherwise tends to buckle badly. It exudes little oil, so it needs some oil in the pan for heat transfer. Bologna is also used as a wrap around mashed potatoes and baked, and in many other ways.

Storing: Bologna should always be kept well refrigerated and should be used within 7 days of opening a vacuum package.

Boudin Blanc

I have placed Boudin Blanc here rather than under France because it is made differently in Louisiana. In Cajun and Creole cooking the word "boudin" always means Boudin Blank, unless otherwise specified. In France it is made of pork, with heart and liver often included, and milk. In Louisiana it is always made with pork and rice. The equivalent to France's Boudin Noir (Blood Sausage) is Boudin Rouge, which is Boudin Blanc with pig blood added.   Photo by Southern Foodways Alliance (cropped), distributed under license Creative Commons Attribution Share-Alike v2.0 Generic.

Braunschweiger

Despite its very German name, this soft spreadable pork and pork liver (minimum 30% liver) sausage is an American sausage. It is very similar to Liverwurst, but smoked and/or including cured bacon for a deeper flavor. German Braunschweiger is very different, though it is spreadable. The main use of this sausage is as a sandwich spread. Braunschweiger is highly perishable, should be kept well refrigerated and eaten in less than a week. The photo specimen, made by Schreiners Fine Sausages, was 3 inches diameter. Typically pork, pork liver, cured bacon, salt, water, flavorings, sodium erythorbate, sodium nitrite.

Breakfast Links

Chub Sausage

This is a form of sausage packaging used primarily for soft sausage that will be crumbled, spread or formed into patties, but firmer sausages can also be described as "chubs". A Chub is generally short and thick with common sizes of 12 oz, 1 pound and 2 pound. The casing is generally non-edible plastic or fiber sealed with metal rings at the ends  -   a packaging highly suited to volume production. It is usually a simple pork "breakfast" sausage. A version flavored with sage is often used in turkey stuffings and similar applications.

The photo specimen, by Jimmy Dean was a 2-1/2 inch diameter 1 pound chub. Pork, water, salt, spices, sugar, corn syrup, monosodium glutamate. Calories are figured on a 2 ounce cooked sample which would have been 2.6 ounces raw and disregards fat left in the pan  -   220 calories, 86% from fat.

Danger Dog

Danger Dogs get their name from the street vendors of Tijuana, not always the most mindful of bacteria. It has become quite popular in Southern California and other Southwest states where you can buy them from street vendors at practically any event that draws a crowd. You can also buy them (in relative safety) in supermarkets and fry them up yourself. Danger dogs are served in a bun with grilled onions and chili sauce or topped with mayonnaise. Danger Dogs have also surfaced as the Jersey Breakfast Dog, far more dangerous than the original.

Hot Dogs

The most popular sausage in North America, it is the American version of the German Wiener. The origin of the name "hot dog" is highly controversial but seems to have appeared in the late 1800s. The hot dog very much resembles Bologna in texture and flavor, but tends to be a bit more distinctly seasoned and may be lightly smoked. Today it is usually made "skinless", cooked in a plastic casing which is peeled off before packaging, but a few are still made with natural casings.

These are made primarily of pork but may also contain beef, chicken, turkey or any mix of those. All beef versions are made for the kosher market and "more healthful" Turkey and chicken versions are also made, as well as Vegetarian versions, generally from TVP (Textured Vegetable Protein) and various other chemically processed ingredients.

In the photo, the specimens in the front are typical American hot dogs (the others are European style Wieners). The American, by Farmer John were skinless, 4.8 inches long, 7/8 inch diameter and 1-1/2 ounces each  -   140 calories   -   86% from fat. Claiming "No Fillers, No Byproducts", they were made from: pork, mechanically separated turkey, water, salt, corn syrup, natural flavorings, dextrose, sugar, potassium lactate, sodium phosphates, beef, sodium erythorbate, oleoresin, paprika, sodium nitrite.

Compared to the European style, the Farmer John are quite salty and had a stronger, coarsest flavor. They were easier to fry or roast because they're very straight and skinless, but they end up a bit dry. The European are much plumper, lighter and juicier with casing helping to keep them moist. Simmered, the coarseness of the Farmer John flavor was more noticeable, but, unlike the European, they don't tend to split open.

Jersey Breakfast Dog

This is a New Jersey adaptation of the Danger Dog. Following the hot dog tradition of New Jersey, they are deep fried rather than grilled or pan fried. Breakfast Dogs are served on a bun with a fried egg and melted cheese under them, which looks far more deadly than the original Danger Dog. This formula is derived from the Jersey Breakfast Sandwich, made from Jersey Pork Roll rather than hot dogs. Other New Jersey forms of deep fried hot dogs (without bacon) are "in and outers" (fried until lightly blistered) and "rippers" (fried until they split wide open). Photo copyright Jason Perlow, all rights released.

Jersey Pork Roll

This "King of Mystery Meats" is made from secret recipes by several companies in or around Trenton, New Jersey. Maker John Taylor has become sufficiently dominant to make "Taylor Ham" a common (though now illegal) alternative name to Jersey Pork Roll, but some connoisseurs prefer products from smaller makers.

The recipes may be secret, but one thing is for sure, salt. Enough salt so I think the product is eternal - even mold doesn't grow on it. Several sellers ship pork roll to most points in the U.S. packed in styrofoam with frozen gel packs. The photo specimen (4 inch diameter, 4 pounds) was shipped to me UPS 3rd day ground courtesy Mike Vitale (Yendor). The most famous use for Pork Roll is the Jersey Breakfast Sandwich. For details see Details and Cooking.

Kielbasa   -   U.S.

A cooked and generally lightly smoked sausage sort of resembling one made in Poland. Generally about 18 inches long and bent into a "U" shape but other sizes are also made. The closest Polish equivalent is Wiejska, which translates roughly to "country one", which is made of pork and veal and generally sold in the familiar "U" shape.

In Poland they would be made from better cuts of pork and veal, and they are made that way here by specialty sausage makers, but the big meat packers may use pork, beef, chicken, turkey or whatever they have a lot of offcuts from or need to use up. Link to NutritionData.

Lebanon Bologna

Named for the Lebanon Valley of Pennsylvania where it was developed by German immigrants, this salami went into commercial production in 1885. A truly American salami with a distinct and memorable flavor, it is still made primarily in the Lebanon Valley. Three major manufacturers using traditional methods, are Weavers, Seltzer's and Kutztown. Made from beef and salt, Lebanon bologna is fermented and aged for at least 10 days, some of that time overlapping a slow smoking process. The photo specimen, by Seltzer's, is the standard 4-1/4 inch diameter American sliced sandwich meat format, though other sizes are made. Beef, salt, sugar, dextrose, spices, lactic acid starter culture, sodium erythorbate, sodium nitrite. 40 calories per slice, 50% from fat.

Olive Loaf

This is just regular commercial Bologna with green Spanish olives and red bell pepper embedded in it. The photo sample, Albertson's house brand, is in the standard 4-1/4 inch American sliced sandwich meat format. Mechanically separated chicken, water, corn syrup, pork, beef, modified food starch, hydrolized soy protein, olives, red bell peppers (pickled), salt, flavoring, dextrose, potassium lactate, sodium lactate, sodium phosphates, sodium diacetate, sodium erythorbate, sodium nitrite. 80 calories per slice, 63% from fat.

Penn Sausage

Pepperoni

Summer Sausage

Basically an American cervelat, a family of mildly seasoned semi-soft salamis, fermented, generally smoked and fully cooked. Commercially they are made from pork or pork and beef or beef, but are a favorite with home sausage makers who often make them with game meats. This "ready to eat" sausage is fairly durable but should be kept refrigerated and eaten within 7 days or so of breaking the vacuum pack. The photo sample, by Hilshire Farm, was 13-1/2 inches long, 2-1/4 inches diameter and weighed 2 pounds but they also make one 14 inches long, 2-3/4 inches diameter and 3 pounds. Beef and Pork, salt, natural spices, dextrose lactic acid starter culture, flavorings, sodium ascorbate (vitamin C), Sodium Nitrite; 95 calories per ounce, 79% from fat. This sausage is sometimes called "Thuringer" but is very different from real German Thuringer.

Winter Salami

This salami is patterned on the recipe for an old European salami made in the autumn at hog slaughtering time, serving as winter provisions. It is finely ground and very distinctively spiced. Black Kassel brand. 7-1/2 inches long, 1-1/2 inch diameter and weighing 8-1/2 ounces, it was packed in a very fancy flexible wood roll gift package. Purchased from a large multi-ethnic market in Los Angeles (Sunland) for 2019 US $7.51 / pound - probably a close-out item from some distributor, Pork, spices, spice extracts, potassium chloride, corn syrup solids, dextrose, dried glucose syrup, garlic, flavor, sodium ascorbate, sugar, lactic acid starter culture, natural smoke flavor, sodium nitrite, sodium nitrate, smoke.

Vienna Sausage

Chicharrón Prensado

This is a kind of Mexican Head Cheese. Ingred: Pork Fat, Pork Trimmings, Pork Skin, preservatives (BHT, BHA). Product of Mexico, fully cooked deep fried pork. Purchased from a large multi-ethnic market in Los Angeles (Altadena) for 2019 US $5.49 / pound.

Chorizo de Puerco, Mexican

This ia a version of Chorizo Fresco, but is not at all interchangeable with any form of "Chorizo" from Spain, Portugal, Central America, South America, the Caribbean, or the Philippines, regardless of the name. It is heavily spiced with chilis rather than lightly spiced with paprika. Commercial brands tend to be a dumping ground for parts of the pig that can't be unloaded any other way. I've seen commercial brands where the top two ingredients are "pork salivary glands, lymph nodes". The photo specimen was "store made" by Vallarta Supermarket, a specialist in Mexican, Central American and South American foods, so you can be pretty sure it's "authentic". Ingred: Pork, California chilis, vinegar, cloves, pepper, ginger, cumin, garlic, salt. Note the absence of salivary glands or lymph nodes.

Buy:   Purchase only "store made" from a market that serves a Latino community. All the packaged products I've examined are totally inferior. This sausage is removed from its casing, then crumbled as it cooks. It should fry up crumbly with very little exuded fat - not disintegrating into mush swimming in a pool of bright orange fat as some of the commercial versions do. It is quite red in color but only moderately hot. Unfortunately, the pork flavor is difficult to detect under the chili and spices. It is perishable; keep refrigerated and use in less than a week.

Chorizo Argentino   |   Chorizo Uruguayano

This Chorizo is usually made of pork, but beef may be included, and there are all beef versions. It is usually flavored with wine or vinegar, paprika and/or chili, oregano or other herbs and sometimes nutmeg. The Uruguayan may vary slightly in seasoning, but so does the Argentine - consider them interchangeable. For a long thin version see Salchicha Parrillera.

The photo specimens were not very sliceable raw, but firmed up with wet cooking and could then be easily sliced. They were 5.2 inch long, 1.3 inch diameter and weighted 4-1/4 ounces, "store made" by Vallarta Supermarket. Ingred: Pork, California Chili, vinegar, cloves, pepper, ginger, cumin, garlic, salt.   Subst: fresh Bratwurst should work fine .

Chorizo, Colombiano

This is a semi-cured pork sausage It may be flavored with herbs, paprika and/or chili. The photo specimens were made by Corte's Provisions, 1.2 inches diameter and 3.9 inches long, but length may vary widely with maker. Ingred: Pork, pork fat, water, vinegar, salt, paprika, onion, scallion, garlic, sodium citrate, sodium diacetate, cayenne pepper, sodium phosphate, sodium nitrite, black pepper, cumin, cloves, yellow #6.

This an important sausage in Colombia and often home made, with a cure consisting of hanging up and air drying for 3 to 4 days. These should be kept refrigerated and used within a week. Subst: another semi-cured chorizo such as Chorizo Balbao.

Chorizo, Ecuatoriano

This is a semi-cured pork sausage It may be flavored with herbs, paprika and/or chili. The photo specimens were made by Corte's Provisions, 1.3 inches diameter and 3.7 inches long, but length may vary widely with maker. Ingred: Pork, pork fat, water, vinegar, salt, onion, paprika, garlic, sodium diacetate, sodium phosphate, sodium citrate,sodium nitrite, oregano, black pepper, cayenne pepper, cumin, cloves.   Subst: another semi-cured chorizo such as Chorizo Balbao.

Chorizo, Salvadoran Paisano

This Salvadoran peasant style chorizo is currently quite popular here in Southern California. Strips of corn husk tie off the links, which have more internal integrity than the Mexican chorizo, and it firms up a bit with wet cooking. It can be sliced before frying if desired, but can still be crumbled easily. It doesn't bleed as much of that awful red color as the Mexican, but has a similar chili bite from less of a hotter chili. It releases a moderate amount of fat when fried, and in my opinion, has much better flavor than Mexican Chorizo.

The photo specimins were store brand, made in bulk by a sausage factory in Los Angeles. Thery were typically 3-1/4 inches long, 1-1/2 inches diameter and weighed 3 ounces each. They were purchased from a large multi-ethnic market in Los Angeles (Altadena) for 2017 US $3.49 / pound. These should be kept refrigerated and used in less than a week.

Chorizo Peruano

Sorry, these are not made from Llama meat.The photo specimens were 4.1 inches long, 1.2 inches diameter and weighed 2-3/4 ounces each, made by Corte's Provisions. Ingred: Pork, pork fat, water, vinegar, salt, paprika, onion, garlic sodium citrate, sodium diacetate, sodium nitrite, sodium phosphate, black pepper, cayenne pepper, ground cloves, ground cumin.

Chorizo Verdi

It is interesting to note that the maker of the photo specimen now makes a more authentic sausage than they did a year and a half ago. Then it was a brilliant blue-green and ground very fine. Although they haven't changed the ingredient list, they now make them with fresh Jalapenos rather than powder, grind them much more coarse, and there is very little evidence of dyes. These can be wet cooked in the casing, but when the casing is cut they will burst apart.

The photo specimens were typically 3.4 inches long, 1.3 inches diameter and weighed 2 ounces each. "Store made" by Vallarta Supermarkets, 2019 US $4.59 / pound. Ingred: Pork, beef trimming, salt, spices, cilantro, jalapeno powder, dextrose, monosodium glutamate, sugar, hydrolized soy protein, yellow lake #5, blue lake #1, essential oil, calcium silicate, red wine, water, salt.

Linguiça Calabresa

This sausage was developed in Brazil by Italian immigrants from Calabria, Italy, originally using Calabrian pepper, but now made with Brazilian pepper. It can be, and often is, served cold, but also used in cooking. The photo specimens were 3.8 inches long, 1.25 inches diameter and weighed 2-5/8 ounces each, made by Corte's Provisions. Ingred: Pork, salt, sodium citrate, sodium diacetate, white wine, fresh garlic, soy protein, brown sugar, sodium phosphate, sodium nitrite, black pepper, crushed red pepper, sodium erythorbate, monosodium glutamate, smoked flavor.

Longaniza, Mexican

The photo specimens were a store brand, made in bulk by a sausage factory in Los Angeles. These were 7-3/4 inches long, 1-1/8 inches diameter and weighed about 4-7/8 ounces each. Typical ingred: Pork, California chili, vinegar, cloves, pepper, ginger, cumin, garlic, salt. 12% fat. Preferably buy locally made store brands  -   the big meat packers use the cheapest possible ingredients, often including Salivary Glands and Lymph Nodes (always check their labels). The photo specimens were purchased from a large multi-ethnic market in Los Angeles (Altadena) for 2017 US $2.79 / pound. These should be kept refrigerated and used in less than a week.

Moronga

This is the blood sausage of Mexico, Central America and the Caribbean. It is stuffed into pork bung (large intestine) and boiled before being sold. Its most common use is chopped up and fried with Onions, Mint (or Epazote), and Jalapeno peppers, then used as a filling for tacos or similar. For this reason, the market I buy it from kits it with mint and jalapenos. In the Yucatán region it is often called by its Spanish name, Morcilla, and served with other sausages, pickled onion, cilantro and spices. For the most famous use, see our recipe Moronga Sausage Tacos

The photo specimens, from a large market specializing in Mexican, Central American and South American foods, were up to 2-3/4 inches diameter. Ingr: boneless pork shoulder, pork bung, pork blood, carrots, onions, jalapeno peppers, rice, salt, spices, sodium citrate, sodium diacetate, garlic. 2017 US $5.09 / pound.

Salchicha Parrillera

In Argentina "Salchicha" means "sausage" and Parrilla is a grill. This sausage is made exactly the same as Argentine Chorizo, but is made in long thin lengths rather than plump links. You can keep it in shape on the grill by running a couple skewers through from side to side. The photo specimen, by Special America's, was 3/4 inches diameter, weighed 8 ounces and was made in sheep casing. Pork, water, curing salt (salt, sugar, dextrose, sodium nitrite), flavoring, spices, sodium erythorbate - 90 calories per ounce, 78% from fat.

Chinese Sausages

Chinese sausages are thin, wrinkled, rather dry, rather sweet pork sausages traditionally packaged in pairs. They are usually used as an ingredient in recipes. The FDA requires packages to be marked "to be cooked before serving". I doubt this message is universally obeyed. I know I've eaten plenty of them uncooked, but only ones made in USA. The flavor is unique and there is no ready substitute.

These sausages are manufactured by the millions in the West Coast states to supply the huge Asian communities here, so few, if any, are imported. Asians around here don't much trust foods made in China - they like their sausages unleaded. The photo specimens, made in Seattle, Washington, were 6 inches long by 0.8 inches in diameter and weighed 1.6 ounces each. 240 calories per link, 79% from fat. They are generally sold in vacuum packages and will keep, refrigerated, a long time that way, but once opened should be used in a week or so. Typically: pork, pork fat, sugar, soy sauce, salt, grain alcohol, sodium nitrite, sodium erythorbate.

Soondae - Blood Sausage

The name Soondae, or Sundae, covers a class of blood sausages made in natural casings and usually containing sweet potato starch or similar noodles and sweet rice. In Korea there are many varieties, as many as there are regions and then some, but here in Los Angeles the selection is much more limited. The manufacturer of the photo specimens recommends heating them still in their unopened shrink wrapped plastic bags by submerging in just boiled water for 5 minutes or so. They can also be steamed. They have a mild meaty flavor and a somewhat gelatinous texture from the noodles.

The photo specimens were purchased from a Korean market in Los Angeles for 2015 US $8.99 for 1.5 pounds (5.99 / pound). They were 9 inches long and 1-3/8 inch diameter weighing 6 ounces each, and made in Los Angeles. Ingred: vermicelli (sweet potato starch noodles), sweet rice, beef blood, pork shouts, lard, pork, potato starch, modified corn starch, salt, MSG, sodium lactate, potassium phosphate, black pepper, ginger, garlic, hog casings. For sausages they are very low fat, only 3%.

Fish Sausage

Sausage was introduced to Japan by Americans after the war, and became quite popular. The most available material for making them was fish. Today, ham predominates, but fish sausages like this one are still popular. It is most often sliced into disks, floured on both sides, diped into egg and fried on both sides. It is also cut into small pieces and stir fried with garlic and onions, then seasoned with soy sauce.

The photo specimen, by Jinju Ham was 10 inches long, 1-1/2 inches diameter, and weighed 10.6 ounces. It was purchased from a Korean Market in Los Angeles (La Cañada) for 2021 US $2.99. Ingred: Fish Paste (Pollaack), Corn Starch, Carrot, Corn, Pea, Green Bean, Soybean Oil, Salt, Sugar, Ginger Powder, Onion Oil, Carrageenan, Conjak Powder, Oleoresin Paprka, Cochineal Extract.

Sausage Rolls

E-Sarn

The photo specimens were made in California by Champ Meatball Company. Ingred: Pork, water, long grain rice (enriched with Iron (ferric orthophosphate), niacin, thiamin mononitrate, folic acid), nam powder seasoning mix (acidity regulator (glucono delta lactone, calcium lactate), dextrose, salt, emulsifiers (sodium tripolyphosphate, potassium polymetaphosphate) monosodium glutamate, antioxidant (sodium erythorbate), preservative (sodium nitrite), spices (galingal, ginger)), glucono delta lactone (souring agent), garlic, salt, pepper, monosodium glutamate, sodium phosphate, sodium nitrite, sodium erythorbate, edible collagen casing.

Chorizo de Bilbao

This cooking chorizo is very popular in the Philippines, and all the Philippine markets have it in the freezer cases. It differs somewhat from the Basque original, being ground finer and doesn't use Spanish paprika. All the brands in the markets here in Los Angeles are made in USA, but given our huge Philippine community, they are probably pretty close to how they are made in the Philippines.

This sausage is mildly spicy and works well in soups and stews, holding its shape well in wet cooking. When fried, it exudes a lot of fat, so you'll probably need to pour some off if, say, making sausage & eggs. The photo specimens were distributed by Martin Pure Foods of Walnut, CA. They were 4-1/2 inches long, 1-1/4 inches in diameter and weighed 2.5 ounces. Ingrd: Pork, beef, salt, paprika, dextrose, flavorings, monosodium glutamate, lactic acid starter culture, citric acid, sodium erythorbate, sodium nitrite.

Hotdogs, Philippine

In the Philippines, hotdogs are usually bright red, and spelled without a space. Street vendors always serve them with Banana Ketchup, making them unacceptably sweet to most non-Filipinos. Some recommend demanding mustard instead, even though the vendor will look at you like you're some sort of idiot. Some vendors string the jumbo sized ones on a bamboo skewer and cut them in a spiral, stretching them out a little so they cook evenly. A marshmallow is often added to one end, or both ends, of the skewer. They are a major ingredient in the very popular Philippine Spaghetti, also served with an unacceptably sweet sauce made from ground pork and beef, tomato sauce, banana ketchup and coarsely chopped red hotdogs.

The photo specimens were from a large Philippine market in Los Angeles (Eagle Rock). They had a distinct note of nutmeg in the flavor. The red color is traditionally from annato, but most makers now use red food coloring. These are skinless and fry brown very quickly. The photo specimens were "Jumbo" size, 1 inch diameter and 6 inches long, weighing 2.6 ounces each; regular size, 3/4 inch diameter and 4-1/2 inches long, weighing 1.2 ounces each; "Cocktail" size, 5/8 inch diameter, 2 inches long, weighing 0.36 ounce each. The two larger sizes were 2014 US $3.99 / pound and the Cocktail size at $4.99 / pound. Beef, pork, water, modified food starch, dextrose, soy sauce powder, sodium erythorbate, paprika oleoresin, sodium nitrite, FD&C Red #40.

Longanisa, Philippine

"Longaniza" in the Philippines is not similar to Longaniza in Spain  or Portugal - it would be called Chorizo Fresco in other Spanish speaking regions of the world. It is generally made up into short links about 1-1/4 inch in diameter and about 2 ounces each The photo samples were obtained from Philippine markets in Los Angeles, one labeled "Native" (natural) and the other labeled "Hot". This sausage is usually stripped of its casing and crumbled for use.

Longanisa Hamonado

"Ham cured" longaniza is a rather uniquely flavored sweet, smoked pork sausage made in the Philippines. In Southern California, Philippine markets also sell Chicken Hamonado sausages but I don't know if they make those in the Philippines. This sausage is cooked whole or sliced rather than crumbled. It exudes rather little fat and stays quite firm with wet cooking, so can be used in soups and stews. The photo specimen links were 4-1/2 inches long and weigh 2.1 ounces each, purchased from a Philippine market in Los Angeles (Eagle Rock), 2014 US $3.49 / pound.

Longanisa Ilocano

This famous sausage is made in the northern region of the Philippines, from pork or pork and beef, plenty of garlic, salt and the local Ilocos vinegar. This sausage may be cooked whole or stripped of its casing and crumbled. It is often pierced well with a fork, then simmered in a pan with water to almost cover, until the water has all evaporated, then it fries in it's own fat until browned. The photo specimens, obtained from a Philippine market in Los Angeles (Eagle Rock), were about 3 inches long by 1.1 inches in diameter and weighed about 1.3 ounces each. These sausages can be kept refrigerated for about 6 days or frozen for about 6 months.

Longaniza Vigan

This famous sausage is made in the Vigan region of the northern Philippines from pork, pork fat, garlic, salt, the local Ilocos vinegar and soy sauce for color. It is then hung up to dry for a while. It is fairly dry and can be sliced rather than crumbled but still needs to be cooked. It is often pierced well with a fork, then simmered in a pan with water to almost cover, until the water has all evaporated, then it fries in it's own fat until browned. It is eaten with a dip of Iloco vinegar. The photo specimens, obtained from a Philippine market in Los Angeles (Eagle Rock), were about 3 inches long by 1.1 inches in diameter and weighed about 1.3 ounces each. These sausages can be kept refrigerated for about 6 days or frozen for about 6 months.

Estonian Salami

This is a fully cooked, ready to eat semi-soft salami in a larger size. It is subtly but definitely seasoned, and a good salami for eating plain. It needs to be kept refrigerated and should be eaten within a week of opening the vacuum pack. The photo sample, by Groezinger's, was 2-1/2 inches in diameter, 6 inches long and weighed 14 ounces. Pork, beef, water, corn syrup solids, salt, spices, sodium phosphate, monosodium glutamate, sodium erythorbate, sodium nitrite.

Lithuanian Salami

This is a fully cooked, ready to eat, rather soft salami with a crumbly texture. It is enjoyed as a daily item in sandwiches, or with cheese, vegetables and whatever. It is subtly spiced with pepper, but has a very distinct hardwood smoke. It needs to be kept refrigerated and should be eaten within a week of opening the vacuum pack. The photo specimen, by Gurman, was 2 inches in diameter, 7 inches long and weighed 12 ounces, 2015 US $8.19 / pound. Pork, water, salt, sugar, sodium phosphate, monosodium glutamate, spices, sodium erythorbate, sodium nitrite.

Banger

British commercial brands are generally about 65% pork (up to half of which can be fat) and 30% rusk (dried yeast-free bread) but traditional butchers may use up to 90% pork. Seasonings are generally sage, onion salt and spices. The photo specimens, made in California by Papa Cantella's, follow "best practices" with just 10% rusk. They were 5-1/4 inches long, 1-1/4 inch in diameter and weighed 3-3/8 ounces  -   pork, water, rusk, salt, dextrose, spices and hydrolized pork stock. 280 calories per link, 71% from fat.

Black Pudding

This blood sausage is popular in the British Isles, made from pork, pork fat, onions, oatmeal, flavorings and blood (usually pig blood). It is made in various diameters and widely use throughout the region, particularly for breakfast. Blood sausages are very perishable, should be kept well refrigerated and used immediately. The photo specimen, made by Schreiners Fine Sausages, was 1-5/8 inches in diameter, weighed 5-1/2 ounces and cost 2017 US $4.81 / pound. This apears to be slightly smaller diameter than what usually appears in an English breakfast. It is usually fried up in slices and has just enough internal integrity to hold together.

White Pudding

This sausage is is made from pork, pork fat, bread and oatmeal. In Ireland it is often served for breakfast along with slices of Black Pudding. In Scotland it isn't always in the form of a sausage.   Photo by O'Dea at Wikimedia Commons (cropped), distributed under license Creative Commons Attribution Share-Alike v3.0 Unported, attribution required.

Haggis

This is the national dish of Scotland, often served with great ceremony. It is a sheep stomach stuffed with chopped sheep lungs, heart and liver, mixed with onions, oatmeal, suet, spices and salt, moistened with stock. It is usually simmered for about 3 hours before serving. It is usually accompanied by "neeps and tatties" (turnips and potatoes, separately mashed) and scotch whisky. It is generally thought to have originated in Scotland, but it's remotely possible the Scots could have learned it from the Romans. Commercial Haggis is usually made in a regular sausage casing rather than as sheep's stomach.

I have a book in which the author says the worst haggis he ever tasted was in Italy, but does not blame it on Italy, because the best haggis he ever tasted was at a restaurant nearby. The proprietor of that restaurant said he learned to make it from the cook of a British destroyer, at the end of World War II.   Photo by Kaihsu Tai (cropped), distributed under license Creative Commons Attribution Share-Alike v3.0 Unported.

Lukanka

This traditional sausage is similar to Armenian / Turkish Soujuk, but is usually more strongly seasoned. In Bulgaria, it is usually made of pork and veal, seasoned and stuffed into beef casings. It is hung up for 40 to 50 days to dry age, and during this time acquires a coating of white mold. This sausage is usually sliced thin and served as an appetizer.

The photo specimen was made in Illinois (S34) from beef and pork, salt, spices, sugar, sodium nitrite, lactic acid culture and non-edible fiber casing. The casing is white, in imitation of the traditional mold. This specimen was 5.75 inches long, 2.6 inches wide and 1.03 inches thick, purchased at a large multi-ethnic market in Los Angeles (Sun Valley) for 2016 US $14.99 / pound.

Boudin Noir

This blood sausage is very popular in France and Belgium. It is made of pork and pork blood stuffed into a pork casing. In France, Boudin Blanc is the same thing but without the blood, but in Louisiana it is made with pork and rice. Boudin Rouge is the Louisiana equivalent of French Boudin Noir.   Photo by Roberto Verzo distributed under license Creative Commons Attribution Share-Alike v3.0 Unported.

Head Cheese

This large sausage is made of various parts of the pig head (tongue, snout, etc. but not ears) and sometimes other parts of the pig, chopped into large chunks and suspended in a clear pork jelly. This is one of my favorites, but some people may not like being able to see exactly what it is they're eating. It is made in most pig eating regions, but I list it under France because all the recipes I have are from there.

Bierwurst

This sausage is not made with beer, but gets its name from being eaten as a snack with beer. It is fairly mild, and often used as a sandwich meat. Usually made from pork and beef, it is flavored with garlic, black peppercorns, paprika, and mustard seeds. The meat is partially cured, mixed with seasonings, stuffed into casings and given a bit more cure. It is then lightly smoked. It needs to be refrigerated and will last 5 to 7 days. The photo specimen, made by Schreiners Fine Sausages, was 2-1/8 inches diameter, cut from a stick about 18 inches long, but others make it in both larger and smaller sizes. 2015 US $5.89 / pound.

Blutwurst

This sausage, made of pork, beef and beef blood, is popular in Germany as a snack food. It's fully cooked but is often fried before serving. The photo specimens, made by Continental Gourmet Sausage are in two sizes. The larger is actually round but sliced on an angle, the smaller was 4-1/2 inches long, 2-3/8 inches in diameter and weighed just over 10 ounces. If you fry this sausage it will disintegrate, but is then excellent for spreading on bread or toast or using as an omelet filling. Made of pork snouts, pork tongues, pork skins, beef, pork back fat, onions, salt, spices, flavorings, sodium nitrite.

Bratwurst

Cooked Bratwurst   -   (Fully Cooked) These sausages are easily identified by their white color. They are almost always finished by roasting or grilling whole, though in the U.S. they may also be pan fried because the special bratwurst roasters common in Germany are scarce here. The photo sample, Hilshire Farm brand, was 5 inches long by 1.35 inches diameter and weighed 3.5 ounces  -   260 calories, 81% from fat. Typically: pork, water, corn syrup, salt, sodium lactate, dextrose, sodium diacetate, monsodium glutimate. Fresh Bratwurst   -   (Fresh) Fresh bratwurst is produced mainly by specialty sausage makers but is occasionally available in Southern California supermarkets. It looks pretty much like any other fresh pork sausage and usually ends up roasted or grilled. Since it is fairly thick it should be pre-cooked by simmering in beer or broth until cooked through before roasting. The photo specimens, by Papa Cantella's were 5-3/4 inches long, 1-1/8 inch in diameter and weighed 3-1/4 ounces. This brand is one of my favorite breakfast sausages  -   excellent flavor and texture. Pork, salt, dextrose, corn syrup solids, mustard and spice extractives and water. Cheddarwurst   -   (Fresh) This is a Smoked Bratwurst with cheddar cheese inside. Very popular in the U.S. Midwest and in other Germanic regions. The photo specimen, by Hilshire Farm, was 5-1/2 inches long, 1 inch in diameter and weighed 2.7 ounces. Pork, beef, water, Wisconsin cheddar cheese, corn syrup, natural spices, natural flavors, salt, dextrose, isolated soy protein, sodium lactate, sodium diacetate, monosodium glutamate, vitamin C, sodium nitrite. These should be kept refrigerated and used within 7 days of breaking the vacuum seal. Nuremberger Bratwurst   -   (Fresh)     -     [Nürnberger Rostbratwurst (Germany)] This German pork sausage is thinner and more intensely spiced (usually including fresh marjoram) than most versions of bratwurst, and it has more texture than some. The photo specimen from Continental Gourmet Sausage Co. was 8 inches long by 0.95 inches in diameter and weighed 3-1/4 ounces. In Germany they are thinner and more like 3 to 3-1/2 inches long, weighing a little less than an ounce, and are EU PGI protected to Nürnberger Smoked Bratwurst   -   (Fully Cooked) This sausage is fully cooked but the smoking process uses dry heat and produces a normal brown product rather than white. The photo sample, Hilshire Farm brand, was 5-1/2 inches long, 1 inch in diameter and weighed 2.6 ounces  -   240 calories / link, 79% from fat. Meterbratwurst.   -   (Fully Cooked) This sausage was first served in 1953, in Sulzfeld, Bavaria, by sausage maker Lawrence Stark, in response to a comment by a hungry customer that he could eat a meter of bratwurst. In 1999, Andreas Schäfer ate 5.60 meters with side dishes. The photo specimen was made in California, specifically for the Trader Joe's grocery chain. Their publicity tried to make it look like they'd invented the whole idea of a long, curled sausage. 40 inches long, 1 inch diameter, weighing 26 ounces: pork, beef, Trader Joe's vintage ale, (water, malted barley, hops, spices wheat), seasonings (salt, spices, sugar, paprika), vinegar, in natural pork casings, 25% fat. This sausage is dark in color and rather perisheable due to not using nitrites, to satisfy their "health concious" yuppie customers.

Bockwurst

A German sausage traditionally made of veal and pork but heavier on the veal, but even in Germany now made with chicken, turkey, lamb and sometimes horse. It is lightly seasoned with salt, pepper, paprika and sometimes other seasonings, has a natural casing and in Germany is sometimes smoked. Its name comes from a tradition of eating it with bock beer (and spicy mustard). It is generally cooked by simmering, but if over cooked it will split open so the trick is to pull it just before it splits. The photo specimen (cooked, Safeway branded, maker unknown) was 5 inches by 1-1/4 inch and weighed 3.5 ounces each. Veal, pork, water, soy protein concentrate, salt, spices, onion powder, dextrose fresh eggs and fresh onions; 230 calories per link 70% from fat.

Braunschweiger Mettwurst

This German soft spreadable sausage, named for the town of Braunschweig, is very different from American Braunschweigher (except both are spreadable). It is generally made of raw pork, and lightly smoked, but not enough to be completely cooked. It can be cooked or fried, but is often spread on rye bread and eaten raw (the Germans have long enjoyed raw pork). Braunschweiger is highly perishable, should be kept well refrigerated, and eaten within a couple of days.   Photo by Monstourz (cropped), distributed under license Creative Commons Attribution Share-Alike v3.0.

Holsteiner Mettwurst

This flavorful sausage is very popular in Northern Germany. It is similar to Braunschweiger Mettwurst, but smoked much longer so it is quite firm and not spreadable. It is made of pork, or pork and beef, and mustard seeds, then smoked and dried. The photo specimen was a half link, 2.18 inches diameter and weighing 9 ounces. The whole link would have been about 9 inches long. Made somewhere in North America.

Jägdwurst

In East Germany, under the Soviets, this sausage was often sliced, breaded, and fried  -   then called "Jägerschnitzel". This is not to be confused with the real Jägerschnitzel, which is a veal schnitzel served with mushroom sauce. The photo specimen, made by Schreiners Fine Sausages, was 2 inches diameter, cut from a stick about 18 inches long.

Knackwurst

A fully cooked sausage of German origin, usually stuffed into hog casings, aged 2 to 5 days and lighly smoked. It can be prepared and served by all methods used for wieners but cooking time must be longer and temperatures lower to allow full penetration of heat. If boiled, roasted or fried it will split open, justifying the name which means "crack sausage". The photo specimens, made by Schreiners Fine Sausages, were 4-3/4 inches long, 1-3/4 inches in diameter, weighed 5-1/2 ounces and cost 2015 US $6.29 / pound. Typically: veal, pork, garlic, salt, spices, sodium nitrite, sodium erythorbate.

Landjäeger

This sausage is a popular snack in Southern Germany, Austria, Switzerland and Alsace. The name is apparently a distortion of the words for "long smoked" into the word for gamekeeper or mounted police. This sausage is traditionally half beef and half pork, though horse meat is sometimes used in Austria. It is usually pressed into a somewhat rectangular cross section.

It can be kept unrefrigerated for some time so, is popular with hunters and hikers, and was formerly carried by soldiers. The photo specimen, made by Schreiners Fine Sausages, was 6 inches long by 1-3/8 wide and 5/8 inch thick, weighing 2.9 ounces. Ingred: Beef, Salt, Spices, Caraway seeds, Sodium Nitrite. Caraway and Paprika were quite evident in the spicing. 2015 US $9.49 / pound.

Leberwurst

A soft spreadable fully cooked sausage popular for sandwiches and canapés. It comes in various sizes packed in plastic casings. Liverwurst is highly perishable, should be kept well refrigerated and used in less than a week. The photo sample by Gaiser's of New Jersey was 6-1/2 inches long, 2 inches in diameter and weighted 10 ounces. Pork, pork liver, veal, calf's liver, onions, salt, dextrose, flavoring, spices, hydrolyzed corn protein, sodium erythorbate, sodium nitrite. Link to NutritionData.

Lyoner

Teewurst

A soft spreadable fully cooked sausage popular for sandwiches and canapés. Compared to Liverwurst it is firmer, smokier and saltier. It got its name from often being served in sandwiches during teatime. The most famous is Rügenwalder Teewurst, a protected designation available only to companies formerly headquartered in Rügenwald in Pomerania. After WWII all Germans were expelled from Pomerania, which became part of Poland. This sausage is traditionally made from 3 parts raw pork, 1 part bacon, and made up into short chubs before being smoked over beechwood, then aged 7 to 10 days. The photo specimen, made by Schreiners Fine Sausages, was 4-1/2 inches long, 2-1/8 inch diameter and weighed 8 ounces. 2015 US $6.69 / pound.

Thüringer Rostbrater

This sausage is made in Thuringia under EU PGI laws, so is not much seen in North America. I publish it here because of possible confusion with American Summer Sausage / Cervelat which is sometimes called "Thuringer", but is quite different. The German sausage, called Roster for short, is a fresh sausage to be grilled or roasted and is made from chopped pork, beef (sometimes veal), salt pepper, caraway seed, marjoram, and garlic. It is low in fat, about 25%, contrasting with up to 60% for other German sausages. At least 51% of the ingredients must come from Thuringia.   Photo by Matthias at the German language Wikipedia (cropped), distributed under license Creative Commons Attribution Share-Alike v3.0, attribution required.

Weisswurst

This is a sausage of Bavaira, traditionally made before dawn and served before noon  -   because before refrigeration it would have spoiled before evening. In Bavaria it is still eaten mostly before noon. It is usually made of veal and pork back bacon, distinctively seasoned with various mixes of parsley, lemon, mace, onions, ginger, and cardamom.

Traditionally, this sausage is poached, not boiled, for about 10 minutes, then served in a bowl of the hot water it was cooked in, along with a special sweet mustard (Weißwurstsenf) and a soft pretzel or the like. The least offensive way of eating it is to split it lengthwise, then roll the meat off the skin with a fork. OK, you wanted to know, so the more offensive way is to cut the ends open and suck the meat out of the skin. This is mercifully impossible here. Processed to FDA and USDA regulations they are a ittle too firm. The photo specimens, made by Schreiners Fine Sausages, were 4-3/4 inches long by 1-1/8 diameter, weighing 2-3/4 ounces, cooked and vacuum packed on the day sold: 2015 US $5.89 / pound.

Wieners

The Germans blame this sausage on the Austrians (Wien = Vienna) and the Austrians blame it on the Germans (Frankfurt). It is the prototype on which the American Hot Dog is based. The weiner is thought to have been created in the late 1600s by German butcher Johann Georghehner, living in the town of Coburg, now in northern Bavaria, about 94 miles east of Frankfurt.

The photo specimens include a European Style Weiner (back) by European Meat Specialties. It is not skinless, 5 inches long, 1.1 inches diameter, 2-1/2 ounces. Pork, water, nonfat dry milk, salt, spices, sodium phosphate, sodium nitrite, sodium erythorbate. To the right are Cocktail Wieners by Eureka, Skinless, 2-3/4 inches long, 7/8 inch diameter, 1 ounce each. Pork, water, salt, nonfat dry milk, sodium phosphate, spices, sodium erythorbate, sodium nitrite. In the front is a typical American Hot Dog for comparison.

The typical European Wiener is plumper, jucier, smoother in texture and more gently seasoned than the typical American hot dog, with a lot less salt, and usually some nutmeg. The European wieners are more prone to splitting open than the hot dog when long simmered.

Csabai Szálami

Named for the town of Csaba in Hungary, this is a moderately spicy sausage, fairly dry and usually just sliced and eaten as an appetizer. The photo specimen (Hungarian Brand by Bende) was 6 inches long, 2.2 inches in diameter and weighed 1 pound. Pork, salt, Hungarian paprika, spices, sugar/dextrose ascorbic acid (vitamin C), lactic acid starter culture, sodium nitrite.

Gyulai Kolbasz

Sibiu Salami

This hard salami originated in the Romanian town of Sinaia, created around 1910 by an Italian bricklayer (and sausage enthusiast). It is fairly dry and fairly hard, with a flavor similar to Italian dry salami but slightly different. Called "winter sausage" in Romania, it got widely known as "Sibiu" from an Austro-Hungarian export customs stamp. The photo specimen (Romanian Brand by Bende) was 7-1/2 inches long, 1-1/8 inches in diameter and weighed 13 ounces, 2015 US $10.99 / pound. Pork, salt, spices, dextrose, ascorbic acid, lactic acid starter culture, sodium nitrite.

Teli Szálami

Butifarra

This fully cooked sausage, originating from Catalonia, Spain, is similar to a mild, unsmoked Cervelat or Summer Sausage. It is used sliced in sandwiches, diced as a garnish and cut into pieces for inclusion in stews. There is also a blood sausage version called Butifarra Negra. The photo specimen was made in Catalán style by La Española Meats It was 2-3/8 inch in diameter. Ingred: Pork, salt, spices, garlic, sodium erythorbate, sodium nitrite.

Butifarrita

This is the small size of the Butifara sausage originating from Catalonia, Spain. It is similar to a mild, unsmoked Cervelat or Summer Sausage, and can be served cold, grilled, or as an ingredient in various recipes. It holds together well with wet cooking. The photo specimens were made by La Española Meats They 5-1/4 inches long, 1.25 inches diameter and weighed 4 ounces each. Ingred: Pork, salt, spices, garlic, sodium erythorbate, sodium nitrite.

Chorizo Chistorra

This is a popular sausage in the Basque region. It is sliced and fried, grilled whole, or boiled in beer or wine. It is often served with eggs. The photo specimens were made by La Española Meats, 0.73 inch diameter, 9 inches long and weighed 2.7 ounces each. Ingred: Pork, nonfat milk, dextrose, sea salt, Spanish paprika, garlic, liquid smoke, spices, oleoresin of paprika (color), sodium nitrite, sodium erythorbate, lactic acid starter culture.

Chorizo de Bilbao

This is the cooking chorizo most available in North America, with several manufacturers here. The Philippine and Spanish versions are a little different, but interchangeable if necessary. This style of semi-cured sausage originated in the Basque region of northern Spain. It's mildly spicy, and excellent in stews, soups, paella and with \ rice or lentils. The photo specimens were made by La Española Meats, 1.2 inches diameter, 4-3/4 inches long and weighed 2.7 ounces each. Ingred: Pork, nonfat milk, dextrose, sea salt, Spanish paprika, spices, garlic, oleoresin of paprika (color), sodium nitrite, sodium erythorbate, lactic acid starter culture. Details and Cooking.

Chorizo Riojano

As you may be able to tell from the bright red color, this sausage tastes very strongly of Spanish paprika, but is only mildly chili-hot. These are grilled, fried or used in stews, and are important for some recipes from the Rioja region of Spain. They have an easily peeled off skin and stay quite firm with wet cooking. The photo specimens were made in the style of Rioja, by La Española Meats, Harbor City, California. They were 3-3/4 inches long, 1 inch in diameter and weighed 2.0 ounces each. Pork, sea salt, nonfat dry milk, dextrose, pimentón (smoked paprika), garlic, liquid smoke, oleoresin of paprika, sodium erythorbate, sodium nitrite, lactic starter culture.

Chorizo Cantimpalo

Popular for appetizers, this intensely red chorizo originated in the Salamanca, Segovia & Valladolid regions of Spain. It is quite firm and ready to slice thin and eat as-is. It has a deep favor dominated by Spanish smoked paprika. The photo sample, from La Espanola Meats was 1-1/2 inches in diameter and 7-1/2 inches long, but obviously cut from a longer length. Pork, beef, water, sea salt, smoked paprika (pimenton), nonfat dry milk, sodium caseinate, cane sugar, garlic, spices, oleoresin of paprika, lactic acid starter culture.

Chorizo Palacios

This Spanish made chorizo (both mild and hot (Picante)) is quite commonly available in North America (or at least in Southern California) It has an excellent smoky flavor. The photo specimen is the Picante version, 15 inches long, 1-1/8 inches in diameter and weighing 7.9 ounces. The mild version has a white rope rather than red, and does still have some chili bite. Pork, paprika, salt, garlic, natural pork casing. Packed by Embutidos Palacios S.A., La Rioja, España.

Chorizo Pamplona

This Navarran chorizo is fairly finely ground and strongly flavored with Spanish Paprika (pimenton). It is fully cured and ready to slice - 8-1/2 x 2-1/2 inches, weighing 1.25 pounds. It was purchased from a large Hispanic market in Los Angeles (Burbank) for 2019 US $10.99 / pound. Pork water, sea salt, nonfat dry milk, paprika (pimenton), dextrose, garlic, oleoresin of paprika, spices, sodium erythorbate, sodium nitrite, lactic acid starter culture. Made by Espanola Meats.

Chorizo Soria

This chorizo originated from the Medieval city of Soria in north central Spain. It is made from coarsely chopped pork loin. The photo specimen , from La Española Meats, was 9-3/4 inches long, 2.2 inch in diameter and weighed 1.25 pounds. Pork, sea salt, water, paprika, nonfat dry milk, sodium caseinate (milk protein), dextrose, garlic, spices, oleoresin of paprika, sodium erythorbate, potasium nitrate, lactic acid starter.

Fuet

Longaniza / Linguiça

Longaniza and Linguiça (Pronounced ling-GWEE-sah), are very similar, but both vary significantly from region to region. Neither is at all similar to sausages under the same names anywhere else in the Spanish / Portuguese world. The version of Linguiça in the photo is fully cooked and lightly smoked, made by Silva in California, who say they've been making the same sausage for 35 years. It was 9-1/2 inches long, 1-1/4 inches in diameter and weighed 6-1/2 ounces. Pork, wine, vinegar, non-fat dry milk, salt, paprika, sugar, garlic, spices, monosodium glutamate, sodium nitrite. Longaniza is usually made with 1 pound of lean pork to 1/4 pound of pork fat.

Morcilla de Cebolla

This sausage is important to the cuisines of Spain. It holds together quite well when simmered so it can be used in soups and stews. The photo specimens were Morcilla de Cebolla (Morcilla with Onion), 5 inches long 1-1/4 inches diameter and weighed 4 ounces. Pork, dehydrated onions, beef blood, salt, paprika, spices, garlic, sodium erythorbate, sodium nitrite; 36% fat. These were from La Española Meats. Blood sausages are very perishable, should be kept well refrigerated and used immediately.

Morcilla de Arroz

This sausage is very common in Spanish kitchens. Like regular Morcilla it is used in stews, but it swells and disintegrates rather than staying whole. It can also be grilled and/or fried. They are more perishable than Morcilla de Cebola, so they should be kept refrigerated and used soon after purchase. The photo specimens were 5-1/4 inches long 1-1/8 inches diameter and weighed 4 ounces. Pork, cooked rice, dehydrated onions, beef blood, salt, paprika, garlic, spices, 7% fat. These were from La Española Meats. Blood sausages are very perishable, should be kept well refrigerated and used immediately.

Salchichón de Vic

This salami is related to Genoa salamis. The name comes from the Catalan town of Vic, in northeast Spain, where it originated. The photo specimen was 9-3/4 inches long and 1.5 inches diameter, weighing 8 ounces, La Espanola also makes it in a larger 1.5 pound size. Pork, beef, sea salt, nonfat dry milk, dextrose, spices, sodium erythorbate, sodium nitrite, lactic acid starter culture. Made by Espanola Meats.

Capicolla

A ham sausage made from pork butt (high on the shoulder, not the aft end of the pig), cut into chunks, spiced, and coated with a mix of spices and paprika (hot paprika for hot capicolla). It's then packed in 3 to 4 inch casings and smoked until fully cooked. The photo specimens were about 3-1/2 inch diameter.

Capicolla is intensely flavorful so generally used sliced very thin for sandwiches and the like. Typically it contains salt, coriander, sugar, mace, phosphates, citric acid, pepper, juniper berries and garlic powder, while the coating is paprika, chili powder, fennel seed and black pepper.

Cotto Salami

Cotto means cooked in Italian and this sausage is generally cooked in the smokehouse as part of the smoking process. This sausage is fairly distinctly seasoned with black peppercorns and garlic and distinctly smoked. The photo sample, Albertson's house brand, is in the standard 4-1/4 inch American sliced sandwich meat format. Mechanically separated chicken, pork hearts, pork, corn syrup, water beef, flavoring, salt, hydrolyzed soy protein, potassium lactate, sodium lactate, dextrose, sodium diacetate, sodium erythorbate, sodium nitrite. 60 calories per slice, 58% from fat.

Felino Salami

Made in the small town of Felino, near Parma, this salami is aged 3 months under the same conditions as the famous Parma hams. Purchased from a large multi-ethnic market in Los Angeles (Sunland) for 2019 US $9.99 / pound. Made by Gurman Quality Meats: roughly 2 inch diamter, Pork, pork fat, salt, wine, spices, dextrose, sodium erythorbate, lactic acid starter culture, sodium nitrite.

Genoa Salami

This is a raw fermented salami aged in a temperature and humidity controlled environment where it accumulates a blue/white coating of natural mold. It is normally just sliced and eaten, but it can be used as a pizza topping or mixed into salads. This salami can be kept at a cool room temperature, but if kept too long it will dry out and be impossible to chew. The photo specimen, by Gallo (not the wine company), was 2-1/2 inches diameter, 13 inches long and weighed 2 pounds. Pork, nonfat dry milk, dextrose, salt, spices, sauterne wine, lactic acid starter culture, vitamin C, garlic, sodium nitrite, sodium nitrate, 110 calories/ounce, 73% from fat.

Italian Sausage

In the USA "Italian Sausage" means a fresh pork sausage seasoned with fennel and other spices, properly made with a meat to fat ratio of 3 to 1. Similar sausages are actually made in Italy. Here it is generally available in "Hot" and "Mild" versions but the hot are still fairly mild. Some are made with extra fennel seeds and sold as Italian Fennel Sausage.

The photo specimens (mild on left, hot on right) were "store made" by a local Italian market in Los Angeles (Glendale, actually). They ranged from 5-1/2 to 6 inches long, 1.4 inches in diameter and between 4.2 and 4.8 ounces each.

Buy preferably "store made" from a reputable Italian market - commercial brands are highly variable in quality. This sausage must be cooked before eating and may be cooked whole (pierce the casings in a few places so they don't explode), or stripped of their casings and crumbled, depending on use. They can be sliced before cooking if nearly frozen. These sausages are perishable so keep well refrigerated and use within a few days. They can be frozen for up to 3 months.

Mortadella

A version of mortadella with embedded pistachio nuts was developed in Germany, and American manufacturers followed suit. The photo specimen is Colombia brand with and without pistachios, 5 inches in diameter, sliced for sandwiches.

Parma Salami

This salame is native to Parma, famous for cheese and P arma ham. Made by Ferrarini (and some others) it is mild, and softer and less salty than many dry cured salames. The photo example was 5-1/2 inches long, 2.12 inches diameter, and weighed 10 ounces. Pork, sea salt, red wine, sugar, pepper, garlic sodium ascorbate, lactic acid starter culture, sodium nitrite, potassium nitrate, mace. A multi-ethnic market here in Los Angeles (Sunland) had a pile of them for 2022 US $2.99 each, but on the Web, expect about $12.99 plus shipping.

Rosetta Salami Spicy

Said to be a re-discovery of an old Italian recipe, this salami is made by Ferrarini in Parma, Italy. It is made from the same hogs as the famed Parma prosciutto. 11 inches long x 1.25 inches; Pork, salt, chili pepper, paprika, red wine, pepper, sugar, dextrose, sodium ascorbate, potassium nitrate, sodium nitrite, lactic acid starter culture.

Sopressata, Hot

This type of sausage is made in Italy from North to South, with slightly different recipes by region (more chili in the south. It can be used in any manner where a dry cured salame is appropriate. The photo example, made by Citterio USA in Pennsylvania, was 7 by 1-3/4 inches and weighed 9 ounces. Pork, Sea Salt, 2% or less of cultured Swiss chard, red pepper, dextrose, pepper, paprika, sugar, fresh garlic, natural flavor, lactic acid starter culture. Stuffed into beef collagen casing.

Tiroler

Debica Salami

This salami is made by Sokolów, a Polish company specializing in dry cured salamis. This salami was 10 inches long and 1.95 inches diameter. It was purchased from a large multi-ethnic market in Los Angeles (Sunland) for 7.99 / pound. Pork, pork fat, salt, 2% or less of spices, lactose, glucose, sodium erythorbate, natural flavor, sodium nitrite, carminic acid, lactic acid starter culture.

Hetman Salami

This salami is made by Sokolów, a Polish company specializing in dry cured salamis. This salami was 10 inches long and 1.95 inches diameter. It was purchased from a large multi-ethnic market in Los Angeles (Sunland) for 7.99 / pound. Pork, pork fat, salt, 2% or less of spices, lactose, glucose, natural flavor, artificial flavor, sodium erythorbate, sodium nitrite, carmine, lactic acid starter culture.

Kabanos

In Poland this thin dry well smoked sausage may be made from pork, beef, lamb or horse, but in the U.S. it's always pork - except in kosher delis where it's made of turkey. A popular snack sausage, it's often just broken off and eaten. It may be made of just pork, salt and pepper, but other seasonings including garlic and spices may be used. The photo specimens, purchased at a deli in Los Angeles, were 14 inches long, 0.8 inches in diameter and weighed 4.3 ounces each.

Kabanos Podsuszany

This is just about the ultimate snack sausage  -   small, easy to snap off pieces, and delicious. The photo specimens, from Krakowsky, were purchased from a large multi-ethnic market in Los Angeles. They were 6-1/2 inches long, 0.62 inches in diameter and weighed 1.2 ounces each. Pork, water, salt, sugar, spices, garlic, sodium erythorbate, sodium nitrite, sheep casing.

Kaszanka

This type of sausage is very popular in Poland, Hungary and Germany. It is generally a blood sausage, including pork liver, lungs, skin and fat, along with buckwheat (or sometimes barley or rice), onion, black pepper and marjoram. It is most commonly cooked with onions and served with potatoes and sauerkraut.   Photo by Mariuszjbie distributed under license Creative Commons Attribution Share-Alike v3.0 Unported, attribution required.

Kielbasa

Krakow Salami

A fully cooked Polish sausage, ready to eat but needs to be kept refrigerated and used within a week of breaking the vacuum seal. The photo specimen, by Eureka was 17 inches long, 1-1/2 inches in diameter and weighed 1 pound. Nicely seasoned and excellent just sliced thin. Other manufacturers may make them shorter and straight. Typically: beef, pork, salt, sodium phosphate, spices, sugar sodium erythorbate, sodium nitrite.

Schinkowa Kielbasa

Made from large chunks of meat, this is the lowest fat Polish sausage. It is fully cooked, and should be used within a week of breaking the vacuum seal. The photo specimen, by Pulaski Meats, was 1-7/8 inches in diameter and was originally made as a 3 pound loop. It has good smoked kielbasa flavor and firm texture. It was purchased from a large multi-ethnic market in Los Angeles (Glendale, actually) for 2016 US $6.99 / pound. Pork, beef, water, salt, spices, garlic, sugar, sodium nitrite.

Zywiecka Kielbasa

This Sausage is named for the town of Zywiec in the south of Poland, where the famous Zywiec brewery is located. The sausage is fairly dry, a bit salty and spicy, and strongly smoked over hardwood. Yes, you will want beer with this. The photo specimen, by Belmont Sausage, was 7-1/4 inches long, 2-1/8 inch diameter and weighed 13 ounces. Pork, beef, water, salt, sugar, garlic, sodium lactate, seasoning mix (spices, salt, dextrose, msg, garlic, garlic oil, paprika oleoresin) sodium diacetate, sodium erythorbate, sodium nitrite; 2013 US $8.99 / pound.

Minska

Cervelat

"Cervelat" is used for radically different sausages depending on region. The photo specimen, by Sausage Factory in Los Angeles, was labeled "Cervelat" and subtitled "Russian Brand Smoked Sausage". This type is made in some regions of Europe and is very similar to an American Summer Sausage, but "Cervelat" is much different in Switzerland and nearby regions of France and Germany. The photo specimen was 13-1/2 inches long, 1-3/4 inches in diameter and weighed 1.2 pounds. Pork, salt, spices, sugar, sodium erythorbate, sodium nitrite. These sausages must be kept refrigerated and should be eaten within a week of cutting the casing.

Doctorskaya Kolbasa

A Russian version of Bologna. It is called "Doctor's" and "Baby" from its very smooth soft texture (thought suitable for invalids and babies). It is made in various sizes and may be made from pork or veal. Specialty sausage makers often double label it, "Balogna" in Roman letters and "Doctorskaya" in Cyrillic. The photo sample, made by Eureka, was 2 inches in diameter, made from pork, and was distinctly spiced with nutmeg. Eureka also makes it in 3 inch diameter.

Krestyanskaya Kolbasa

Named for a section of Moscow that contains the Krestyanskaya Zastava Metro station. The photo specimen, was 1.75 inches diameter, 23 inches long and weighed 1.9 pounds. 2017 US $3.99 / pound on sale at an Armenian market in Los Angeles (Tujunga). Ingred: Pork, beef, garlic, spices, natural casing. This is the official ingredients list, but I have seen sausages advertised with this name on the Internet with ingredients: Poultry meat, bacon, beef, water, vegetable protein, wheat flour, salt, sugar, spices, garlic  -   not quite so authentic, and priced at 2017 US $9.32 / pound.

Kubanskaya Kolbasa

The name means "from Kuban", the home of the Kuban Cossaks. It is on the mainland just east of the Crimean Peninsula and is currently part of Russia. It is a fairly mild, fairly finely ground cervelat style sausage. The photo specimen, made by Russian sausage specialist Gurman Foods, was 2 inches in diameter and 6 inches long, weighing a shade over 3/4 pound, 2014 US $8.19 / pound. Pork, water, salt, spices, sugar, garlic, monosodium glutamate, sodium erythorbate, sodium nitrite.

Moldavskaya

A fully cooked sausage similar to Moskovskaya but with more garlic and pepper. It is fairly soft and moderately spiced. The photo example, by Eureka was 17 inches long, just over 1-1/2 inches in diameter and weighed 1.23 pounds  -   45 calories / ounce, 56% from fat. Typically: pork, beef, sodium lactate, salt sodium phosphate, garlic, spices, sodium erythorbate, sodium nitrite.

Moskovskaya

This cooked smoked salami is a popular snack in Russia, sliced into thin rounds, and is now made by a number of companies in the USA. It requires refrigeration and should be eaten within a week of opening. The photo specimen was 10 inches long, 2 inches in diameter and weighed 1 pound, made by Eureka. Pork, beef, salt, spices, sodium phosphate, sugar, sodium erythorbate, sodium nitrite. 45 calories per ounce, 56% from fat.

Moskovskaya Osobaya

This name translates to "Moscow Special" (not to be confused with Moskovskaya Osobaya brand vodka). It's a cooked smoked salami similar to the regular Moskovskaya but all pork instead of pork and beef and significantly stiffer and drier. It needs to be refrigerated and eaten within a week of opening. Typically: pork, salt, spices, sodium erythorbate, sodium nitrite. The photo sample, 14 inches long, 1-3/4 inches in diameter and weighing 1-1/4 pounds was made by Eureka.

Vetchina Rubleyana

Literally "Ham Chopped" this Russian sausage consists of ham chopped into largish pieces, mixed with some seasonings and preservatives, and stuffed into a casing. Very ham-like in flavor. The example shown would be about 14" long whole, and 2-1/4" in diameter. You can use this sausage anywhere cooked ham is called for.

Posolskaya Salami

Why this sausage should be named after an obscure whistle stop on the Trans Siberian Railway is beyond me, but it is a very good hard salami. Diameter 1-3/4 inches, Pork, beef, ham 50 extra (modified cornstarch, diphosphates, triphosphates, carrageenan, maltodxtrin, yeast extracts, sodium L-ascorbate), sodium nitrite, paprika. Made by Red Square Foods, 2014 US $7.99/pound.

Rostovskaya Salami

A fully cooked and smoked Russian sausage similar to the Moskovskaya but a bit closer to a dry salami in flavor. The photo sample, by Eureka, was 9-1/2 inches long, 2 inches in diameter and weighed 1 pound 2-1/2 ounces. Typically: pork, beef, sodium lactate, salt, sodium phosphate, sugar, spices, sodium erythorbate, sodium nitrite  -   45 calories per ounce, 56% from fat.

Sardelka

The photo specimes were typically 6 inches long, 1-3/8 inches diameter and weighed 4-1/4 ounces each. These were purchased from the service deli of a multi-ethnic market in Los Angeles for 2015 US $2.99 / pound (sale price). Typically made from beef, pork, chicken, pork fat and spices, in natural casings. The photo specimens, from Illinois, were made with pork and turkey.

Potato Sausage

This sausage is traditionally part of the Christmas celebration in Sweden, but is also eaten at other times of the year. Sausage makers in areas of North America with significant Swedish communities often make it up around Christmas time. Ingredients usually include pork, beef, onion, potato and black and white pepper. Another form of Potatiskorv is made in Smaland without beef. The photo specimen, made by Schreiners Fine Sausages, was 10-1/2 inches long, 1.3 inches diameter, weighed 7-1/2 ounce, and sold for 2017 US $5.31 / pound. It fried up fairly firm and had good flavor.

Lyoner

This sausage, made from pork and beef, or pork and veal, is named for Lyon, France, but is usually associated with Switzerland. While often called "Lyoner Bologna", it is rather different in flavor from American or Italian Bologna. In Germany it is the most popular sausage for use in Wurstsalat.

Traditionally, it was made with little or no garlic, but versions are now made with more garlic, often called "Garlic Lyoner". Traditionally, it was a white color, because it was made without nitrite, but safety from botulism has won out. The photo specimen, 3 inches in diameter, was made in California by Mama Viki's Food. 2015 US $3.99 / pound; Pork, beef, water, nonfat dry milk, garlic, salt, phospahte, coriander, black pepper, paprika, Prague powder #1 (nitrite), sodium erythorbate, allspice.

Cervelat

This sausage isn't much seen in Southern California, but I publish it here due to possible confusion with Cervelats made in North America, Russia and other parts of Europe, which are very different. This type is made in Switzerland, where it is considered the national sausage. It is also made in adjacent Alsace and Lyon, France, and some adjacent parts of Germany. The photo shows a sausage cut in the traditional Swiss manner. It is made from very finely ground beef, pork, bacon, pork rind, and ice, seasoned with spices. The texture is similar to a European wiener and the flavor is also similar but smokier. The name implies the sausage contains brains, but it hasn't included those since the late 19th century.   Photo by Schofför (cropped), distributed under license Creative Commons Attribution Share-Alike v3.0.

Odessa Sausage

This sausage is named for the port city of Odessa on the Black Sea. It is a distinctly spiced sausage, fully cooked by hot smoking. It's made of finely ground meat mixed with coarsly chopped pork fat. The photo specimen was 14-3/4 inches long, 1.8 inches diameter and weighed 1.37 pounds. It was purchased from a multi-ethnic market in Los Angeles (La Crescenta) for 2016 US $6.99 / pound. Made by Belmont  -   Ingredients: pork, beef, pork back fat, water, salt, non-fat dry milk, garlic, seasoning mix (spices, dextrose, salt, spice extractives, silicon dioxide), dextrose, sugar, sodium phosphates, sodium erythorbate, sodium nitrite.

Poltavskaya

This sausage is named for the city of Poltava on the Vorskla River in central Ukraine, where, in 1709 the Swedish army was defeated by Tzar Peter I, ending the highly destructive Swedish empire. It is a moderately spiced, fully cooked cervelat type sausage, made in chubs, as shown, and in a conventional long form. The photo sample, 5-1/4 inches long, 3-3/8 inches wide and 2 inches high, weighing 1 pound, was purchased from a multi-ethnic market in Los Angeles for 2015 US $6.99 / pound. Made by Eureka  -   Ingredients: beef, pork, salt, spices, sodium phosphate, sugar, sodium erythorbate, sodium nitrite.

Basturma

Note that the word "basturma" (variously spelled) is widespread through the Caucasus, Turkey and the Balkans but doesn't mean the same thing everywhere. While in the U.S. and Armenia, basturma is made of beef as described here, elsewhere it may be made of lamb and in some places pork. In some regions the word represents a recipe for marinated lamb or beef grilled on skewers, not sausage-like at all.

Giumry

Kupaty

A fully cooked sausage, 0.85 inch diameter formed into a coil 6 inches across. The photo specimen was by Red Square Foods. Pork, chicken, lamb, onion, cilantro, dill, garlic, pepper, spices, sugar, sodium nitrite.

Maaneh

These small dry beef sausages are very distinctively spiced. They may have originated in Lebanon, but in North America they are provided by Armenian and Georgian sausage makers. Typically they are 0.80 inch diameter and 2.75 inches long. The photo specimens were by Yerevan Premium Foods, purchased from a large multi-ethnic market in Los Angeles (Sunland) for 2018 US $12.99 / pound. Beef, salt, spices, cumin, nutmeg, cinnamon, pine nuts, lemon juice, sugar, sodium nitrite, sodium phosphate, red food coloring, fresh lamb casing.

Soujuk

A fermented dried beef sausage. It is said to derive from the pressed dried and salted meat Turkic horsemen kept under their saddles to eat while invading countries and slaughtering their peoples. This sausage is widely available in Los Angeles due to its huge Armenian community (Armenians joke that their country has two capitals, Yerevan and Glendale). Armenians and Turks hate each other but share a common cuisine.

Shown are typical examples, traditionally flattened from Eureka and round from Ohanyan's. The round was 6 inches by 1-1/2 inch diameter, the flat was 8-1/2 inches by 1-1/2 inches by 0.8 inches but larger sizes are available. Spicing is typically garlic, cumin, cinnamon, allspice, cloves and dried chili. A starter culture is used for fermentation. In Turkey "tail fat" is added but fat tail sheep aren't raised here. I notice Eureka uses "natural pork casings" clearly targeting Armenian and Georgian Christians while excluding Muslims, but Ohanyan's is sold in Turkish markets so must use sheep, veal or collagen casings.

Yerevan Salami

This sausage was labeled "Erevanskaya", which is Russian for "from Yerevan" (in Armenia). I've had a hard time finding information on any Armenian sausages other than Soujuk, which this clearly isn't. Eureka subtitles it "Armenian smoked dry hot salami", and as a major maker of soujuk they certainly should know the difference, but I have no idea what this sausage might be called in Armenia. It's a fermented sausage (like soujuk) and much dryer and spicier than Eureka's various Russian sausages, though I certainly wouldn't call it "hot" by Southern California standards. The photo specimen was 14-1/2 inches long, 1-3/4 inches in diameter, and weighed 1.2 pounds. Pork, salt, dextrose, garlic, black pepper, coriander, hot red pepper, starter culture, sodium erythorbate, sodium nitrite.

Beef Salami, Kosher

This is a typical Kosher Beef Salami, 2.4 inches diameter, from Sinai Kosher Foods of Chicago. Beef, water, corn syrup, salt, potassium lactate, natural flavors, dextrose, sodium diacetate, sodium erythorbate, sodium nitrate, extracts of paprika.

Kishka

Traditionally, this is a cow intestine stuffed with matzo meal and/or flour, along with schmaltz (rendered chicken or goose fat), onions and spices. It is intended to replace the Kishka of Eastern Europe, which is most often a blood sausage, thus forbidden to jews.   Photo by stu_spivack (cropped), distributed under license Creative Commons Attribution Share-Alike v2.0 Generic.

Italian Meatless Sausage

The photo sample, from Boca, was 5 inches long, 1 inch in diameter and weighed 2.6 ounces. This "Italian Meatless Sausage" was found in the vegi-burger section of the freezer case of an upscale market in Los Angeles. Water, soy protein isolate, canola oil, textured soy protein concentrate, egg whites, potato starch, salt, wheat gluten, spices, natural flavor (non meat), sugar, washed raw sugar, malt extract, paprika, dried garlic, sesame oil, beet powder (color)  -   130 calories per link, 46% from fat. Not vegan, nor gluten free (many vegetarian meat analogs depend on a lot of wheat gluten).

Appearance is clearly way off, texture is similar to a dry, almost crumbly hot dog, and while the spicing includes plenty of fennel, the base flavor is clearly soy. They brown well but do not become plump and/or juicy. I do not fault this manufacturer, who's product is as good as any I've tried, but point to the impossibility of imitating the complex flavors and textures of meats. Personally, I don't get the point  -   with tens of thousands of great vegetarian recipes in the world why bother with imitations of meat products that can't be imitated?

Merguez

This is a rather spicy sausage, though the "hot" aspect comes from black pepper rather than chilis. The cumin and coriander are fairly assertive as well. In cooking it exudes quite a bit of both oil and water, so for browning you want to use a fairly high heat (and there will be a lot of splattering). Grilling over hot coals will get better browning than frying, but frying works fine too. This sausage is also removed from the casing and crumbled in recipes. The overall effect is significantly drier than a pork sausage but moist enough to be enjoyable, and of course the flavor is different.

Boerewors

Maaneh

These small dry beef sausages are very distinctively spiced. They may have originated in Lebanon, but probably introduced by Armenian refugees. In North America they are provided by Armenian and Georgian sausage makers. Typically they are 0.80 inch diameter and 2.75 inches long. The photo specimens were by Yerevan Premium Foods, purchased from a large multi-ethnic market in Los Angeles (Sunland) for 2018 US $12.99 / pound. Beef, salt, spices, cumin, nutmeg, cinnamon, pine nuts, lemon juice, sugar, sodium nitrite, sodium phosphate, red food coloring, fresh lamb casing.