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.
Fermented sausage – a type of sausage that is created by salting chopped or ground meat to remove moisture, while allowing beneficial bacteria to break down sugars into flavorful molecules
Garlic sausage – type of sausagePages displaying wikidata descriptions as a fallback – pork and/or beef/veal based sausage with fresh or dried/granulated garlic
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.
Seftalia these are minced meat wrapped in reticulate fat. It is usually sheep's meat or pork. A small amount of salt, pepper and oregano is present. They are sold raw with the intention of slowly grilling or frying in olive oil by the customer. Size about 10 cm long, 3–4 cm wide. There will be 15–30 in one kilo.
Salami aeras are a salami type sausages primarily from the island of Lefkada, air dried [hence the name, aeras]. The consistency is solid, intended for slicing very thinly. They make a very good starter. Eaten as they are bought, no cooking required. A/B supermarkets and local butchers sell sausages under this name.
Hungary
Debrecener (indicated by green arrows) atop a wood platter (festival of meat) at a Hungarian restaurant
Salumi are Italiancured 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.
Ciauscolo – Italian smoked sausagePages displaying wikidata descriptions as a fallback
Cotechino Modena – Italian sausagePages displaying wikidata descriptions as a fallback
![Winter salami is a type of Hungarian salami[1] based on a centuries-old producing tradition.](http://upload.wikimedia.org/wikipedia/commons/thumb/1/18/Salami_aka.jpg/440px-Salami_aka.jpg)
![Cross section of a Stornoway black pudding. It was granted Protected Geographical Indicator of Origin status in May 2013 by The European Commission.[27]](http://upload.wikimedia.org/wikipedia/commons/thumb/4/42/Stornoway_Black_Pudding.jpg/440px-Stornoway_Black_Pudding.jpg)
