Types of Sausage

Last updated on Jul 22, 2024
Jason Kurtz

Sausage can be found in countless forms across the globe. It is easy to prepare, relatively inexpensive, and lends itself to a wide range of uses. As a result, sausage is popular among people from various cultures and backgrounds. Whether you manage a butcher shop and want to expand your offerings or are looking to incorporate sausage into your restaurant menu, it's essential to understand the different types of sausage and what sets them apart. Below, we've outlined some of the most popular types of sausage, where they come from, and what they are made of.

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1. Chorizo

spanish chorizo sausage with basil on chopping board

When looking to add a flavorful kick to your dishes, chorizo is an excellent choice. Its main ingredients include pork, smoked paprika, and garlic, although additional ingredients such as salt and various herbs can also be featured. Chorizo is traditionally stuffed into natural casings, contributing to its authentic texture and appearance. There are several forms available on the market, which can differ in size, thickness, and spiciness, allowing chefs to choose the perfect option for their culinary needs. Traditional chorizo is fermented, smoked, and cured, giving it a rich and robust flavor profile.

  • Area of origin: Spain
  • Made from: Pork

2. Kielbasa

Slices of smoked kielbasa from a butcher in central Pennsylvania, USA

Kielbasa is a popular type of Polish sausage. The word kielbasa translates to sausage in Polish and is used in a general sense to refer to a wide range of sausage varieties. In English, kielbasa is a specific U-shaped sausage. The main meat used in crafting kielbasa is pork, and it is traditionally seasoned with a blend of garlic, marjoram, salt, and pepper. In North America, kielbasa is typically smoked, adding depth of flavor. It is a cornerstone of Polish cuisine, frequently featured in classic recipes such as soups, stews, and casseroles. Common ways to serve kielbasa include alongside sauerkraut, potatoes, and cabbage.

  • Area of origin: Poland
  • Made from: Pork, beef, lamb, or poultry

3. Bratwurst

Bratwurst on a charcoal grill

Bratwurst is a traditional German sausage with a rich history dating back to the 14th century. Renowned for its robust flavor and versatility, bratwurst is available in a wide array of regional varieties. The most common meat used for bratwurst is pork. Depending on the region and recipe, bratwurst can be seasoned with a blend of aromatic spices such as marjoram, coriander, nutmeg, ginger, and pepper, which come together to create its mild, herbal flavor. Bratwurst can be stuffed into either natural or artificial casings and is typically short and thick in size. Bratwurst is featured in a wide range of German dishes, as well as on Oktoberfest menus.

  • Area of origin: Germany
  • Made from: Pork, veal, or beef

4. Andouille Sausage

Slices of smoked kielbasa from a butcher in central Pennsylvania, USA

Andouille sausage is a French sausage that has become synonymous with Cajun cuisine. Its origins can be traced back to Andouillette, France. Traditionally, French andouille sausage is seasoned with tripe, onions, and wine and boasts a sharp, smoky flavor. In contrast, Southern Andouille, also known as Cajun sausage, is popular in the United States. This version is flavored with garlic, peppers, onions, and wine, adding a spicy and robust taste. Southern Andouille is often used in dishes like gumbo and jambalaya, where its bold flavors can shine through.

  • Area of origin: France
  • Made from: Pork or veal

5. Italian Sausage

Homemade italian sausages in a frying pan

Italian sausage is one of the most popular types of sausage. It comes in three main varieties: mild, spicy, and sweet. Each type is typically made from pork and seasoned with some blend of oregano, basil, and fennel seed. Mild Italian sausage is a versatile option perfect for those who prefer a more subtle flavor, featuring a savory taste without being overpowering. Spicy Italian sausage includes hot red pepper flakes and other spicy ingredients, providing a fiery kick to your dishes. Sweet Italian sausage, as the name suggests, has a sweeter flavor profile compared to its counterparts.

  • Area of origin: Italy
  • Made from: Pork

6. Blood Sausage

Hot blood sausage with onion on pan

Blood sausage is a unique type of sausage that comes in many forms based on regional tastes and preferences. This sausage has its roots in various culinary traditions, including Spanish, French, English, African, South American, and Thai cuisine. It is known for its savory and earthy flavor, with some describing it as having a hint of metallic taste. The key ingredient in blood sausage is blood, typically sourced from pigs, sheep, or cows. This blood gives the sausage its distinct dark color and adds to its rich and unique taste profile. Some popular regional varieties of blood sausage include Blood Pudding, which is native to England, Boudin Noir, which is popular in France, and Morcilla, which comes from South America and is featured in Asado.

  • Area of origin: Europe, Africa
  • Made from: Pork or beef

7. Breakfast Sausage

Breakfast sausage on white plan

Breakfast sausage is a beloved staple on many breakfast menus. Its roots can be traced back to English and American farmers who sought to make the most of their livestock before the season was over. Typically seasoned with pepper and sage, breakfast sausage boasts a comforting taste profile. Some varieties may include hints of maple syrup or bacon, adding a touch of sweetness or smokiness to the savory blend. Breakfast sausage is available in two primary forms: link and patty. The link form is perfect for traditional breakfast platters or as a side dish, while the patty form is ideal for making breakfast sandwiches or quick skillet meals.

  • Area of origin: England, United States
  • Made from: Pork

Understanding the different types of sausage can help you curate the right menu and cater to the tastes of your guests. Each type of sausage is unique and brings a different flavor and texture to your dishes. Use the information in this blog to make educated ingredient purchasing decisions and craft delicious menu items that will leave your customers coming back for more.

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