This is a
list of notable sausages. Sausage is a food usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Some sausages are cooked during processing and the casing may be removed after. Sausage making is a traditional food preservation technique. Sausages may be preserved.
Many sausages do not have a unique name. E.g. "salchicha", "country sausage", etc.
Sausages with the same name in different countries may be identical, similar, or significantly different. This also applies to names with different spellings in different regions, e.g. lukanka, loukaniko; bloedworst, blutwurst. The chorizo of many South American countries is different from the Spanish chorizo.
(indicated by green arrows) atop a wood platter (festival of meat) at a Hungarian restaurant
Salumi are Italian cured meat products and predominantly made from pork. Only sausage versions of salami are listed below. See the salami article and Category:Salumi for additional varieties.
is a type of blood sausage in Korean cuisine.
Lekor - fish sausage Tong Mo
with fries, lettuce and mayonnaise
Kiełbasa biała – a white sausage sold uncooked
Kiełbasa jałowcowa (staropolska)
Kiełbasa myśliwska (staropolska)
Kiełbasa wędzona – Polish smoked sausage
(Kabanosy staropolskie) – a thin, air-dried sausage flavoured with Kabanos caraway seed, originally made of pork
(Kiełbasa krakowska sucha staropolska) – a thick, straight sausage hot-smoked with pepper and garlic Krakowska
Wiejska ( Polish pronunciation: ) – a large U-shaped pork and veal sausage with [ˈvʲejska] marjoram and garlic
Weselna – " wedding" sausage, medium thick, u-shaped smoked sausage; often eaten during parties, but not exclusively
or Kaszanka kiszka – traditional blood sausage or black pudding
– smoked, dried pork sausage. Myśliwska Prasky
blood sausage eaten in Spain and Latin America
Doktorskaya kolbasa Sardelka – a small cooked sausage that is eaten like a frankfurter; it is, however, thicker than a typical frankfurter.
bloedworst ("blood sausage") – typically made with pig blood, onions, garlic and breadcrumbs.
vleesworst ( "meat sausage") – a type of white pudding
Cumberland sausage Gloucester sausage – made from
Gloucester Old Spot pork, which has a high fat content. 
Lincolnshire sausage Manchester sausage – prepared using pork, white pepper, mace, nutmeg, ginger, sage and cloves
 Marylebone sausage – a traditional London butchers sausage made with mace, ginger and sage
Oxford sausage – pork, veal and lemon Yorkshire sausage – white pepper, mace, nutmeg and cayenne