1111:
796:
2514:, 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
1916:
2047:
1633:
76:
1194:
2903:
5538:
2659:
2817:
2351:
2950:
2848:
2875:
2410:
2471:
1727:
586:
638:
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6822:
5415:
2492:
1202:
960:
2836:
257:
87:
100:
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1412:
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1470:
2915:
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991:
2802:
1951:
496:
901:
6811:
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753:
309:
1391:, 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 "
5532:
42:
1693:
3302:
2138:
2564:. 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
577:. On the other hand, the finest quality contain only choice cuts of meat and seasoning. 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.
1001:
In the UK and
Ireland, sausages are a very popular and common feature of the national diet and popular culture. British sausages 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,
561:
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
1073:
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
2777:
protein, vegetables or any combination of similar ingredients that will hold together during cooking. 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
1379:
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
1134:
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
2022:, 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).
1906:
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.
1371:) 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.
2678:
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
1997:
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
680:
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.
1155:. 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
2025:
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
733:; 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.
1018:, 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
1847:
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
546:
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.
772:
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
3493:
1852:, 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
618:
beef sausage. 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. It is then fermented through dehydration. Belutak is a common side dish alongside
781:(1898–1967), the king's personal chef and master of ceremonies. Both sai ua and sai gork are some of the most popular traditional Lao dishes enjoyed by Lao people not only in Laos but also in countries where Lao people have migrated to.
1492:
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
2717:, 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.
2086:, 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
2430:. 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
2482:
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.
1321:('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
1965:
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
3998:
1830:, 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
1142:
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
3483:
2782:
rely on spices and vegetables to lend their natural flavor to the product and no attempt is made to imitate meat. While not vegetarian, the soya sausage was invented 1916 in Germany. First known as
286:, 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,
557:
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. In the United Kingdom and other countries with
4543:
1102:
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.
4588:
150:
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.
2580:
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
538:
filler such as breadcrumbs or grains, seasoning and flavourings such as spices, and sometimes others such as apple and leek. The meat may be from any animal but is often pork, beef or
3457:
3263:
4634:
1942:
generally contain hashed meat, most commonly pork, seasoned with aromatic herbs or spices (pepper, red pepper, paprika, garlic, rosemary, thyme, cloves, ginger, nutmeg, etc.).
3753:
2713:, 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
4652:
1240:
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.
3990:
1978:, 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
1299:
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
4521:
4061:
3286:
3181:
2151:, 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
190:
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.,
3389:
4031:
2383:, 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
1257:. Lucanica's recipe changed over the centuries and spread throughout Italy and the world with slightly different names. Today, lucanica sausage is identified as
2007:
2602:, 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
554:
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.
161:, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are
3798:
1259:
4611:
596:
Many nations and regions have their own characteristic sausages, using meats and other ingredients native to the region and employed in traditional dishes.
187:, or freezing. Some cured or smoked sausages can be stored without refrigeration. Most fresh sausages must be refrigerated or frozen until they are cooked.
2720:
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
3674:
3700:
3077:
2239:(literally, barbecue-style), made of the same ingredients as the chorizo but thinner. There are hundreds of salami-style sausages. Very popular is the
2101:
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
4391:
777:
kingdom (1353–1707) located in Northern Laos. Sai ua moo (Lao sausage made with pork meat) was listed among a collection of hand-written recipes from
3237:
2019:
4091:
2598:, also known as frankfurters or wieners, are the most common pre-cooked sausage in the United States and Canada. Another popular variation is the
1110:
4275:
3522:
1970:, when a lot of Western products and practices were introduced. Traditional sausages were based on mixing meat with cereals, much like modern
1329:('fresh chilli sausage') is a spicy sausage flavoured with chopped garlic, salt, and chilli pepper (which gives the sausage a redder colour).
534:
A sausage consists of meat cut into pieces or ground, mixed with other ingredients, and filled into a casing. Ingredients may include a cheap
1866:
3561:
2253:
4417:
6666:
4626:
3726:
3449:
1638:
569:, almost any part of the animal can end up in sausages, varying from cheap, fatty specimens stuffed with meat blasted off the carcasses (
1793:
and soy or milk protein are often added for binding and filling. In southern Norway, grilled and wiener sausages are often wrapped in a
550:
In some jurisdictions foods described as sausages must meet regulations governing their content. For example, in the United States The
4439:
2266:
Vienna sausages are eaten as an appetizer or in hot dogs (called panchos), which are usually served with different sauces and salads.
1315:
region. These sausages differ from the Tuscan style sausage due the addition of crumbed, dried fennel seeds to the other spices used.
4365:
3749:
2332:
or accompanied by simple boiled potatoes. It sometimes has a very thick skin so is cut open lengthwise before eating. "Vienesa"s or
1147:
across the country. The extended list of beneficiaries of such diplomatic generosity included city magistrates, academy professors,
206:
varieties of sausage in which plant-based ingredients are used instead of meat have become much more widely available and consumed.
4463:
3214:
4113:
1333:('dried sausage') is an air dried sausages typically made from either the meat of domestic pigs or from the meat from wild boars.
551:
4648:
2163:
In most of Latin America, a few basic types of sausages are consumed, with slight regional variations on each recipe. These are
4570:
2576:
cooking. Traditionally it is smoked over pecan wood or sugar cane as a final step before being ready to eat. In Cajun cuisine,
4505:
4299:
6478:
4582:
4256:
3879:
3249:
3167:
3137:
2929:
744:, a segment of Taiwanese pork sausage is wrapped in a sticky rice sausage to make this delicacy, usually served chargrilled.
4053:
3968:
3153:
2291:
is the most common type of sausage, or at least the most common name in Chile for sausages that also could be classified as
6483:
4482:
3930:
2816:
143:, spices and other flavourings. Other ingredients, such as grains or breadcrumbs, may be included as fillers or extenders.
4248:
4242:
3382:
3317:
2557:, originating in North Carolina, is made with pork, liver, and cornmeal or rice. All were developed by German immigrants.
2270:
is usually found in every market. Weisswurst is also a common dish in some regions, eaten usually with mashed potatoes or
2299:(or less) and seasoned with finely ground garlic, salt, pepper, cumin, oregano, paprika and chilli sauce. The cities of
1806:
Virtually all sausages will be industrially precooked and either fried or warmed in hot water by the consumer or at the
1532:, a soft, light-colored sausage made of chicken, pork, or veal, or a mixture, and usually also containing eggs and milk;
3429:
3364:
2397:
origin; spicier, shorter, fatter and moister than cábanos, often eaten raw, sliced and sprinkled with lemon juice) and
1025:
Due to their habit of often exploding due to shrinkage of the tight skin during cooking, they are often referred to as
518:, or even plastic casings, especially in the case of industrially manufactured sausages. However, in some parts of the
4021:
4714:
4515:
4329:
4223:
4154:
3783:
3654:
3347:
3296:
1451:
1029:, particularly when served with the most common accompaniment of mashed potatoes to form a bi-national dish known as
848:) in the southern regions. They are usually fresh or smoked sausages, distinguished primarily by either being sweet (
367:
is about a sausage vendor who is elected leader. Evidence suggests that sausages were already popular both among the
3545:
795:
672:) is produced in Harbin, China's northernmost major city. It is similar to Lithuanian and Polish sausages including
392:, a name which lives on in a variety of modern sausages in the Mediterranean. During the reign of the Roman emperor
3484:"A taste of satay, ambuyat, trey amok, ayam masak merah, mohinga, larp, hokkien mee, tom yum, goi cuon & adobo"
2874:
1345:, is made from various cuts of pork, including the shoulder and ham, which is chopped and mixed with herbs such as
6535:
3288:
The Complete Guide to Preserving Meat, Fish, and Game: Step-by-step Instructions to Freezing, Canning, and Smoking
6882:
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17:
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688:
654:
428:
3069:
6765:
4387:
3671:"::Sai-ua ,Lanna Food,Thai Food,Thai Lanna Food,Food and Cuisine,Northern Thai Food,Herb,Thai Ingredient::"
3238:"1. A Historical Perspective of Meat Fermentation. Early Records Of Fermented Meat Products. Raw Cured Ham"
2847:
2753:
sausages are also available in some countries, or can be made from scratch at home. These may be made from
3125:
2066:, which are eaten uncooked, are two distinct categories. Among the cured sausages are found products like
294:
are among the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees.
6628:
6488:
4842:
2018:. Traditional sausages continued to be made for local consumption by the farmers and such, often sold on
1209:
1188:
1083:
1074:
sausages do not have the necessary meat content to be described as pork sausages and are simply labelled
892:. Most Filipino sausages are made from pork, but they can also be made from chicken, beef, or even tuna.
570:
4083:
6194:
2902:
995:
526:, Conecuh Sausage, and Kelly Foods still use natural casings, primarily from hog or sheep intestines.
176:
2695:. It is usually made in a large diameter, and it is often thinly sliced and eaten cold in sandwiches.
2109:. White sausages do not contain paprika and can be fried, boiled in wine, or, more rarely, in water.
6530:
5537:
2706:
864:). There are numerous kinds of sausages in the Philippines, usually unique to a specific region like
2914:
6671:
6603:
6493:
6036:
5185:
5098:
4272:
3644:
3618:
3518:
2859:
2835:
2710:
2573:
1659:
1519:
1429:
31:
5128:
6892:
6651:
6452:
2949:
1422:
1176:
3569:
2376:
2354:
6877:
6872:
6862:
6462:
6437:
6405:
5180:
4747:
4413:
3354:. "The meat may be mixed with breadcrumbs, cereals or other ingredients such as leek or apple."
519:
506:
Traditionally, sausage casings were made of the cleaned intestines, or stomachs in the case of
4686:
3722:
1086:
which was previously included in meat content, but under later EU law cannot be so described.
6852:
6738:
6681:
6613:
6515:
6041:
5175:
4707:
3853:
2801:
1715:
944:
183:(often in association with fermentation or culturing, which can contribute to preservation),
3904:
3547:
Dictionnaire français-laotien: Mission Pavie, exploration de l' indochine (Latin characters)
2380:
2358:
2326:. In Chile, it contains onions, spices and sometimes walnut or rice and is usually eaten at
1172:
6887:
6857:
6457:
6447:
5380:
5160:
5133:
4447:
4177:
4171:
2975:
2585:
1575:
1007:
3854:"I ate 100 different 'pigs in blankets' at a sausage party and it was painfully delicious"
1664:
There is an enormous variety of German sausages. Some examples of German sausages include
8:
6748:
6442:
6425:
6420:
6415:
6410:
6400:
6392:
5370:
4361:
4310:. Consulate of Malta in South Australia Newsletter. p. 14. Retrieved on 12 October 2016.
2822:
2560:
In Louisiana, there is a variety of sausage that is unique to its heritage, a variant of
2546:
2003:
1606:
920:
877:
869:
4460:
3206:
1002:
many recipes of which are traditionally associated with particular regions (for example
6790:
6430:
6320:
6121:
5444:
5153:
5148:
5118:
5017:
4864:
4440:"La inmigración: hecho integrador de La Argentina y el surgir de una nueva gastronomía"
3098:
2733:
2511:
2209:
In Argentina and Uruguay, many sausages are consumed. Eaten as part of the traditional
1979:
1889:
1758:
1750:
1346:
1099:
1003:
908:
881:
47:
4146:
4140:
6847:
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6074:
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5418:
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4802:
4578:
4511:
4325:
4252:
4219:
4181:
4150:
3650:
3292:
3255:
3245:
3173:
3163:
3133:
2779:
2503:
2439:
2304:
1915:
1612:
1136:
924:
885:
833:
819:
298:
172:
6340:
5742:
2890:
2522:. Other uncooked sausages are available in certain regions in link form, including
1632:
75:
6785:
6686:
6580:
6575:
6084:
5996:
5922:
5907:
5857:
5328:
5192:
5078:
4742:
4700:
4296:
2970:
2881:
1766:
1738:
1547:
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1225:
1213:
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1030:
889:
865:
490:
401:
275:
154:
3750:"My Dearest: A War Story, a Love Story, a True Story of WW1 by Those Who Lived It"
3383:"PART 319—DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION, parts E, F, and G"
2046:
1827:
6721:
6623:
6061:
6016:
6006:
5847:
5624:
5481:
5113:
5083:
5047:
5032:
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4847:
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4303:
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3129:
2980:
2787:
2702:
2688:
2684:
2622:
2618:
2523:
2421:
2394:
2333:
2201:). Beef tends to be more predominant than in the pork-heavy Spanish equivalents.
2152:
1999:
1967:
1903:
1742:
1601:
1193:
975:
873:
790:
632:
558:
420:
405:
325:
279:
4479:
1773:) are usually made of 60–80% very finely ground pork, very sparsely spiced with
6691:
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6558:
6214:
6046:
5902:
5727:
5692:
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4737:
4677:
3013:
2956:
2766:
2721:
2667:
2515:
2198:
2165:
2011:
1838:
where it was once ordered that day-old sausages be dyed as a means of warning.
1704:
1322:
1095:
806:
589:
523:
499:
413:
368:
332:
271:
267:
260:
184:
168:
80:
5323:
3259:
2658:
2227:) are the most popular. Both share a Spanish origin. One local variety is the
1871:
1168:
1156:
964:
6867:
6841:
6826:
6733:
6638:
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6375:
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2569:
2319:
2224:
2079:
2027:
1971:
1823:
1807:
1790:
1535:
1508:
1504:
1396:
1131:
939:
510:
and other traditional puddings. Today, natural casings are often replaced by
409:
375:
and most likely with the various tribes occupying the larger part of Europe.
340:
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108:
104:
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478:
465:), made from goat and lamb meat with salt, and flavoured with green onion,
372:
358:
5103:
4952:
4777:
3880:"Turkey, pigs in blankets, even sprouts… but no Christmas pudding, thanks"
3775:
2413:
Salchicha oaxaqueña, a type of semi-dry sausage from the Mexican state of
1860:
1812:
1684:, a dish of sausages with curry sauce, is a popular fast food in Germany.
1098:, also known as a Lorne sausage. This is normally eaten as part of a full
270:
is a natural outcome of efficient butchery. Traditionally, sausage makers
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3697:"Thai Fermented Sausages from the Northeast (Sai Krok Isan ไส้กรอกอีสาน)"
3007:
3001:
2826:
2770:
2762:
2634:
2479:
2478:
In El Salvador, chorizos are quite common, and the ones from the city of
2470:
2459:
2372:
2259:
1726:
1512:
1403:
time and is blessed by the priest with holy water before being consumed.
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1123:
1122:, come in a wide range of styles such as swojska, krajańska, szynkowa (a
1048:
761:
637:
585:
566:
363:
140:
124:
5037:
4344:
3619:"Once Obscured in the U.S., Lao Cooks Share and Celebrate Their Cuisine"
3070:"sausage – Origin and history of sausage by Online Etymology Dictionary"
2426:
2098:
1935:
1931:
1119:
673:
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3591:
3450:"On a journey to become Brunei's biggest belutak producer: Nikmat Rose"
3102:
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2491:
2275:
2267:
1681:
1673:
1651:
1436: in this section. Unsourced material may be challenged and removed.
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1201:
1167:
covered events from 965 to 1480, with mention of the hunting castle in
959:
934:
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684:
474:
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397:
383:
350:
283:
199:
4324:. illustrated by T. Koldunenko. Lidcombe, NSW, Australia: Sova Books.
2300:
2038:
Types of sausages in Serbia include Sremska, Požarevačka, and Sudžuk.
6608:
6330:
6238:
6228:
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6179:
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5991:
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Australian sausages have traditionally been made with beef, pork and
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2565:
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2554:
2527:
2389:
2287:
2171:
2075:
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313:
302:
256:
99:
86:
4577:(3rd ed.). North Adams, Mass.: Storey Books. pp. 201–212.
3935:
3025:
2498:, the most common pre-cooked sausage in the United States and Canada
1818:
1411:
301:
tablet records a dish of intestine casings filled with some sort of
6780:
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6585:
6335:
6315:
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is made from uncooked ground pork, breadcrumbs and salt mixed with
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1975:
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774:
769:
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511:
388:
4480:
Chilean Longanizas, detailed explanation of the traditional method
3592:"Laotian food - 15 Famous Dishes You Must Try When Travel in Laos"
2541:
Several varieties of meat-and-grain sausages developed in the US.
990:
943:, a fermented sausage with a distinctive slightly sour taste from
6656:
6520:
6370:
6233:
6159:
6026:
6001:
5971:
5963:
5947:
5932:
5842:
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5757:
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5501:
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5197:
5143:
4962:
4942:
4859:
3432:
from the original on 27 December 2007 – via news.bbc.co.uk.
3019:
2940:
2774:
2595:
2589:
2531:
2495:
2455:
2292:
2194:
2106:
2094:
2067:
1950:
1939:
1899:
is made of pork, barley groats and potato and is lightly smoked.
1665:
1569:
1395:" (dyed and decorated eggs) as well as the eastern Slavic bread,
1392:
1387:
It is served in a variety of ways such as fried with onions atop
1338:
1296:
1280:
1254:
1148:
971:
828:
620:
495:
379:
345:
287:
162:
136:
79:
A plate of bratwurst, sauerkraut and mashed potatoes, typical of
4604:"Vegetarian Sausage: Which imitation pig-scrap-product is best?"
1236:) are often made of pure pork. Sometimes they may contain beef.
900:
219:
6345:
6245:
6199:
6100:
6079:
6021:
6011:
5981:
5867:
5752:
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4837:
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4681:
3120:
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2807:
2758:
2626:
2614:
2577:
2550:
2414:
2401:(a long, thin and heavily processed sausage served in slices).
2244:
2087:
2015:
1959:
1835:
1778:
1643:
1499:
1400:
1312:
1308:
1292:
1288:
1237:
1067:
1063:
929:
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as "skinless sausages". There are also a few dry sausages like
765:
704:
642:
615:
535:
507:
458:
444:
291:
225:
191:
4214:. South San Francisco : Wine Appreciation Guild. p.
2169:(raw, rather than cured and dried like its Spanish namesake),
1114:
Polish sausages: myśliwska, surowa, góralska, biała, parówkowa
876:. The most widely known sausages in Philippine cuisine is the
752:
565:
When the food processing industry produces sausages for a low
308:
6760:
6360:
6305:
6270:
6265:
6169:
6149:
5937:
5887:
5629:
5506:
5293:
5027:
4992:
3991:"The secret life of the sausage: A great British institution"
2992:
2642:
2519:
2454:(a long, thin, lightly spiced, coarse chopped pork sausage),
2435:
2367:
2328:
2296:
2295:. The Chilean variety is made of four parts pork to one part
2211:
1849:
1799:
1284:
1276:
1044:
543:
336:
203:
198:, etc.), and the manner of preparation. In the 21st century,
6810:
4461:
Gastronomy, Chile's top traditional foods: a visitor's guide
1692:
1047:. They are a popular and traditional accompaniment to roast
41:
5986:
5892:
5737:
5639:
5634:
5559:
5460:
4947:
3318:"Eat your way along the Lower Alabama Smoked Sausage Trail"
2754:
2443:
2137:
1991:
1810:. Since hot dog stands are ubiquitous in Denmark (known as
1708:
1621:
1171:
along with King Władysław sending game to Queen Zofia from
1015:
1011:
948:
609:
574:
539:
393:
218:
was first used in English in the mid-15th century, spelled
195:
132:
128:
120:
4692:
3010: – Turkish dish of mincemeat kofta grilled on skewers
2553:
is a pork-and-oats sausage that originated in Cincinnati.
6260:
5644:
5491:
4544:"Cost of living snags the iconic Bunnings sausage sizzle"
3159:
3043: – Bulgarian dish of grilled minced meat with spices
2606:, usually thinly sliced and grilled as a breakfast meat.
1789:, onion and sugar may also be added). Water, lard, rind,
462:
2093:
Fresh sausage may be red or white. Red sausages contain
756:
Sai Oua is an herbaceous and very tasty Lao pork sausage
5429:
4568:
2997:
Pages displaying short descriptions of redirect targets
1279:
mash', or 'liver sausage') is a sausage typically from
1139:, rather than drying, like in Mediterranean countries.
165:
during processing, and the casing may then be removed.
4649:"Bibliografische Daten: GB131402 (A) ― 28 August 1919"
2701:
and other German-style sausages are highly popular in
2683:
and can be purchased from any butcher or supermarket.
2545:
is a pork-and-cornmeal sausage that originated in the
2014:
and very status-loaded and scarce smoked sausages and
3365:"USDA Standards of Identity; see Subparts E, F and G"
3827:"Everything you want to know about pigs in blankets"
3519:"31 dishes: A guide to China's regional specialties"
3201:
3199:
3090:
Jean Bottéro, "The Cuisine of Ancient Mesopotamia",
3045:
Pages displaying wikidata descriptions as a fallback
3036:
Pages displaying wikidata descriptions as a fallback
2609:
Other popular ready-to-eat sausages, often eaten in
1078:; with even less meat content they are described as
30:
This article is about the food. For other uses, see
4489:
www.atlasvivodechile.com retrieved 11 November 2013
1598:, usually smoked, made primarily of pork intestines
1267:(whose territory was part of the ancient Lucania).
1070:where they are boiled without first being browned.
937:and fresh herbs. Another grilled sausage is called
3477:
3475:
812:In the Philippines, sausages are generally called
378:The most famous sausage in ancient Italy was from
4237:
4235:
3646:Philippine Food, Cooking, & Dining Dictionary
3443:
3441:
3439:
3196:
2105:, a thin and long paprika sausage originating in
1526:Fresh sausages, mostly grilled, sometimes stewed
6839:
4569:Peery, Susan Mahnke; Reavis, Charles G. (2002).
4247:. H.f. Ullman/Tandem Verlag GmbH. 2008. p.
4106:
3747:
3064:
3062:
3060:
2995: – Middle Eastern and South Asian meatballs
2336:are also very common and are mainly used in the
2322:, generally known elsewhere in Latin America as
1039:is a dish consisting of small sausages (usually
1022:of the slaughtered animal; most commonly a pig.
4114:"From North to South, Italian Sausages Variety"
4084:"The Lucanica di Picerno, A Historical Sausage"
3642:
3472:
2786:("Cologne Sausage") by later German Chancellor
2387:(salty, short, thin, and served individually),
1082:(an unregulated name). These typically contain
919:, some of which are specialities of a specific
400:festival. Early in the 10th century during the
90:
4232:
4163:
3436:
2474:Typical sausages from Cojutepeque, El Salvador
2060:, which are eaten cooked, and cured sausages,
933:, a grilled minced pork sausage flavored with
915:There are many varieties of sausages known to
5445:
4708:
4203:
4201:
4199:
4197:
3420:
3418:
3340:
3338:
3057:
2307:are known among Chileans for having the best
2219:(beef and/or pork, flavored with spices) and
1503:("pudding") which are similar to the British
1066:, sausages are often served in a stew called
1010:). They normally contain a certain amount of
481:—so high that it is considered sour by many.
4627:"St David's Day recipes: Glamorgan sausages"
4319:
4244:Culinaria Italy : pasta, pesto, passion
4138:
3513:
3511:
3481:
231:
66:
60:
54:
45:
1893:(a root vegetable mash) rather than bread.
1797:, a potato flatbread somewhat similar to a
243:
237:
146:When used as an uncountable noun, the word
5452:
5438:
4715:
4701:
4194:
4019:
4013:
3447:
3415:
3335:
3229:
1887:, are often accompanied by potato mash or
1707:: λουκάνικο) is the common Greek word for
1311:sausage') is a sausage popularised in the
1175:, the most popular hunting ground for the
1161:Annales seu cronici incliti regni Poloniae
880:. Bulk sausage versions are also known in
236:). The French word came from Vulgar Latin
4388:"Argentina – The gastronomy in the World"
4320:S. Yakovenko (2013). C. Etteridge (ed.).
4176:. New York : Vintage Books. p.
4169:
3776:"banger – Search Results – Sausage Links"
3636:
3508:
2365:A grilled chorizo served with a buttered
1452:Learn how and when to remove this message
469:, ginger, and pepper. The modern type of
4503:
4022:"Square-go over status of Lorne sausage"
3851:
3142:
3016: – Iranian grilled minced meat dish
2737:
2662:Australian "snags" cooking on a campfire
2657:
2490:
2469:
2408:
2349:
2204:
2136:
2045:
1949:
1914:
1725:
1691:
1631:
1572:, a spicy mutton- or beef-based sausage;
1562:, a small, flattened sausage wrapped in
1468:
1200:
1192:
1109:
989:
958:
899:
794:
751:
719:
636:
584:
494:
307:
255:
175:technique. Sausages may be preserved by
111:, toast, fried mushrooms and baked beans
98:
85:
74:
40:
4601:
4507:Cincinnati Goetta: A Delectable History
4414:"La salchicha de viena cumple 200 años"
4020:Sorooshian, Roxanne (8 November 2009).
3315:
3235:
1243:An early example of Italian sausage is
224:. This word came from Old North French
14:
6840:
4624:
3928:
3821:
3819:
3543:
3305:from the original on 19 November 2017.
3242:Handbook of fermented meat and poultry
2727:
2342:, the Chilean version of the hot dog.
1910:
1834:and legend has it they originate from
985:
477:, mainly because of a high content of
5433:
4696:
4655:from the original on 28 February 2016
4524:from the original on 3 September 2021
4499:
4497:
4495:
4470:29 July 2009, retrieved 6 August 2013
4368:from the original on 12 February 2012
4207:
4064:from the original on 27 November 2020
3957:from the original on 13 January 2014.
3877:
3852:Thompson, Rachel (24 December 2018).
3799:"The great Christmas taste test 2017"
3786:from the original on 12 January 2014.
3525:from the original on 25 February 2014
3496:from the original on 29 November 2020
3426:"What's in the great British banger?"
3395:from the original on 12 January 2014.
3284:
3266:from the original on 3 September 2021
3217:from the original on 11 December 2018
3184:from the original on 3 September 2021
3148:
3112:
3110:
3034: – Turkish cuisine köfte variety
2119:
1714:The name 'loukaniko' is derived from
1464:
1224:
907:being freshly grilled at a market in
580:
4054:"Forklore: A Very Important Sausage"
3931:"Kevin Dundon's Irish Coddle: Today"
3703:from the original on 23 October 2013
3677:from the original on 23 October 2013
3244:. John Wiley & Sons. p. 4.
3155:The Oxford companion to Italian food
3119:Eleonora Trojan, Julian Piotrowski,
3080:from the original on 1 January 2017.
2687:is a spiced pork sausage similar to
1488:, fresh sausage that needs cooking.
1484:, cured sausage eaten uncooked, and
1434:adding citations to reliable sources
1405:
396:, sausages were associated with the
153:Typically, a sausage is formed in a
4295:Scicluna, Frank L. (January 2014).
4271:Lawrence, Georgina (30 June 2013).
4094:from the original on 14 August 2020
3816:
3796:
3729:from the original on 6 January 2014
3616:
2314:Another traditional sausage is the
1721:
1230:
542:, or poultry. The lean meat-to-fat
24:
4625:Godwin, Nigel (27 February 2009).
4492:
4420:from the original on 12 March 2009
4394:from the original on 23 March 2012
4390:. Argentina.ar. 14 November 2007.
4345:History of sausagemaking in Russia
4001:from the original on 23 March 2010
3951:"When is a sausage not a sausage?"
3929:Dundon, Kevin (10 November 2020).
3673:. Library.cmu.ac.th. 9 July 2007.
3649:. Anvil Publishing, Incorporated.
3482:Lai S. Reyes (10 September 2020).
3316:Velasco, Eric (24 December 2021).
3107:
3028: – Dish from Southeast Europe
1982:recipes specified as much as half
1620:Other French sausages include the
1476:in a market in the south of France
25:
6904:
4671:
4637:from the original on 24 May 2012.
4614:from the original on 27 May 2013.
4591:from the original on 11 May 2016.
4120:. La Cucina Italiana. 24 May 2020
4034:from the original on 8 March 2021
3878:Neild, Barry (14 December 2013).
3756:from the original on 7 March 2021
3725:. The English Breakfast Society.
3699:. Shesimmers.com. 23 April 2011.
6821:
6820:
6809:
5536:
5530:
5414:
5413:
4761:
4689:by The English Breakfast Society
4444:La Cocina de Pasqualino Marchese
3797:Lee, Jeremy (26 November 2017).
3544:Massie, Victor-Alphonse (1894).
2948:
2928:
2913:
2901:
2889:
2873:
2858:
2846:
2834:
2815:
2800:
2641:and Italian sausage are popular
2486:
2158:
1785:or similar sweet spices (ground
1410:
1380:varieties are similar to Polish
1094:A popular breakfast food is the
764:types, but the most popular are
4641:
4618:
4602:Lapidos, Juliet (8 June 2011).
4595:
4562:
4536:
4473:
4454:
4432:
4406:
4380:
4354:
4338:
4313:
4289:
4273:ZALZETT MALTI ~ MALTESE SAUSAGE
4265:
4132:
4076:
4046:
3983:
3961:
3943:
3922:
3897:
3871:
3845:
3790:
3768:
3741:
3715:
3689:
3663:
3610:
3584:
3554:
3537:
3460:from the original on 9 May 2021
3410:The Fine Art of Italian Cooking
3399:
3375:
3357:
3291:. Atlantic Publishing Company.
2050:Sausage vendor in Madrid, Spain
1883:; all of these, in addition to
1421:needs additional citations for
1327:Salsiccia fresca al peperoncino
1179:beginning in the 13th century.
729:
649:A European-style smoked savory
455:Northern and Southern dynasties
5345:Small sausage in large sausage
3309:
3278:
3084:
3004: – Type of skewered kebab
2465:
2458:(a type of blood pudding) and
2133:Swiss sausages and cured meats
2126:
1550:, with pistachios or truffles;
826:) in the northern regions and
784:
742:Small sausage in large sausage
709:
700:
692:
666:
658:
529:
449:
440:
432:
13:
1:
6479:Countries by meat consumption
3050:
2778:possible; others such as the
2588:, which is often served with
1480:French distinguishes between
1205:Italian sausages with parsley
6766:Non-vegetarian food in India
6484:Countries by meat production
4446:(in Spanish). Archived from
4297:How to make Maltese sausages
4170:Root, Waverley (1903–1992).
4145:. Apa Publications. p.
2853:Two sausage rolls on a plate
2653:
2504:breakfast or country sausage
2010:variant, as well as generic
1763:bjúga/pylsa/grjúpán/sperðill
799:Various types of Philippine
791:Longaniza § Philippines
522:, companies like Snowden's,
209:
7:
6489:Food and drink prohibitions
4722:
4416:. Clarin.com. 27 May 2005.
4139:Gerard-Sharp, Lisa (2016).
3997:. London. 30 October 2006.
3617:Rao, Tejal (8 March 2022).
2964:
2705:, often made in towns like
2584:are especially fond of the
2345:
1755:pølsa/pølse/pylsa/korv/kurv
1210:Sausages in Italian cuisine
1189:Sausages in Italian cuisine
1089:
895:
571:mechanically recovered meat
408:outlawed the production of
95:(Hungarian csabai sausages)
10:
6909:
5528:
3905:"Classic pigs in blankets"
3752:. Property People JV Ltd.
3448:Azli Azney (10 May 2021).
3285:Oster, Kenneth V. (2011).
3240:. In Toldrá, Fidel (ed.).
3211:www.victoriahansenfood.com
3092:The Biblical Archaeologist
3022: – Romanian meat roll
2793:
2731:
2648:
2462:are also widely consumed.
2371:is one of the most common
2130:
2054:In Spain, fresh sausages,
1657:
1627:
1586:Cured or smoked sausages,
1544:, made of pork intestines;
1374:
1186:
996:The Covered Market, Oxford
969:
954:
947:(the region also known as
788:
630:
488:
484:
251:
123:product usually made from
29:
6804:
6702:
6637:
6594:
6546:
6531:Psychology of eating meat
6506:
6471:
6391:
6384:
6135:
6075:Black soldier fly maggots
6060:
5956:
5778:
5658:
5545:
5467:
5409:
5353:
5337:
5244:
5211:
5071:
5005:
4930:
4887:
4878:
4770:
4759:
4730:
3345:BBC: Pork sausage recipes
3132:AA Publishing. 96 pages.
3128:29 September 2011 at the
2568:and is often a staple in
2434:is a popular filling for
2404:
2318:, the Chilean version of
2179:but longer and thinner),
2175:(usually very similar to
2112:
2033:
1945:
1687:
1341:sausage'), also known as
1105:
980:
736:
604:
552:Department of Agriculture
473:has a comparatively long
312:Plate of German sausage:
103:Full Scottish breakfast:
6604:Beef hormone controversy
5459:
5186:Mortadella of Campotosto
4485:11 November 2013 at the
4466:11 November 2013 at the
4286:. Retrieved 24 May 2016.
3643:Edgie Polistico (2017).
3350:26 December 2013 at the
2841:A sliced chorizo sausage
2281:
2041:
1841:The traditional Swedish
1660:Category:German sausages
1399:in Ukrainian baskets at
1356:
1182:
626:
502:using Natural Hog Casing
248:("seasoned with salt").
157:traditionally made from
32:Sausage (disambiguation)
4504:Woellert, Dann (2019).
4302:25 January 2017 at the
3408:, Rombauer and Becker;
3236:Zeuthen, Peter (2007).
1592:, served thinly sliced
1520:kinds of French sausage
747:
599:
421:Chinese type of sausage
226:
220:
6883:Northern Irish cuisine
6629:Water holding capacity
4748:List of sausage dishes
4510:. Arcadia Publishing.
4030:. Glasgow. p. 2.
3780:www.sausagelinks.co.uk
3748:Aura Kate Hargreaves.
3097::1:36-47 (March 1985)
2923:, a Thai sausage salad
2908:Some sausages grilling
2743:
2663:
2499:
2475:
2417:
2362:
2247:. Other types include
2144:
2051:
1962:
1930:(or enchidos) such as
1924:
1770:
1762:
1754:
1746:
1735:
1697:
1655:
1477:
1305:Salsiccia al finocchio
1253:after the conquest of
1206:
1198:
1115:
998:
967:
912:
809:
757:
646:
610:
593:
520:southern United States
503:
353:wrote a comedy titled
328:
264:
244:
238:
232:
112:
96:
91:
83:
72:
67:
61:
55:
46:
6614:Feed conversion ratio
6516:Ethics of eating meat
5129:Frankfurter Würstchen
4571:"Vegetarian Sausages"
4208:Bardi, Carla (2004).
3723:"The British Sausage"
3428:. 27 September 2002.
2741:
2661:
2494:
2473:
2412:
2353:
2231:(Argentine sausage),
2205:Argentina and Uruguay
2189:(blood sausage), and
2140:
2049:
1953:
1918:
1826:, perhaps along with
1816:) some people regard
1729:
1716:ancient Roman cuisine
1695:
1646:sausage, served with
1635:
1566:rather than a casing;
1472:
1204:
1197:Italian pork sausages
1196:
1113:
993:
970:Further information:
962:
945:northeastern Thailand
903:
798:
755:
641:Smoked sausages from
640:
588:
498:
311:
259:
102:
89:
78:
44:
6667:Environmental impact
5381:List of smoked foods
5134:St. Galler Bratwurst
4118:lacucinaitaliana.com
3979:on 13 February 2010.
3969:"Health & Legal"
3371:on 19 December 2007.
3207:"All About Sausages"
3162:. pp. 301–302.
2976:List of smoked foods
2884:with egg and ketchup
2586:Saucisse de Toulouse
2377:Butifarras Soledeñas
2355:Butifarras Soledeñas
1666:Frankfurters/Wieners
1576:Saucisse de Toulouse
1430:improve this article
1226:[salˈsittʃa]
1055:and are served as a
1008:Lincolnshire sausage
423:has been described,
339:mentioned a kind of
5371:List of dried foods
5181:Mortadella di Prato
4687:The British Sausage
4631:The Daily Telegraph
4575:Home Sausage Making
4548:The West Australian
4364:. Asado Argentina.
4278:13 May 2016 at the
4060:. 22 January 2012.
3566:www.seasite.niu.edu
3122:Tradycyjne wędzenie
2939:(plantain banana),
2823:Vegetarian sausages
2728:Vegetarian versions
2547:Mid-Atlantic States
2243:, from the city of
2229:salchicha argentina
2004:Doktorskaya sausage
1911:Portugal and Brazil
1791:potato starch flour
1607:Saucisse de Morteau
1260:Lucanica di Picerno
1004:Cumberland sausages
986:Britain and Ireland
878:Pampanga longganisa
870:Alaminos longganisa
697:traditional Chinese
663:traditional Chinese
614:is the traditional
437:traditional Chinese
412:following cases of
6791:Warmed-over flavor
6559:Semi-vegetarianism
5176:Mortadella Bologna
3973:sausagelinks.co.uk
3623:The New York Times
3213:. 24 August 2014.
3074:www.etymonline.com
2744:
2734:Vegetarian hot dog
2664:
2500:
2476:
2440:breakfast burritos
2438:sandwiches, eggs,
2424:sausage by far is
2418:
2381:Soledad, Atlántico
2379:are sausages from
2363:
2359:Soledad, Atlántico
2223:(blood sausage or
2193:(often similar to
2145:
2052:
1963:
1925:
1736:
1698:
1696:Loukaniko Lemonato
1656:
1636:A plate of German
1538:, a blood sausage;
1478:
1465:France and Belgium
1207:
1199:
1173:Niepołomice Forest
1126:), biała, śląska,
1116:
1100:Scottish breakfast
999:
994:Sausages, seen in
968:
921:region of Thailand
913:
882:Philippine English
810:
760:There are several
758:
689:simplified Chinese
655:simplified Chinese
647:
594:
581:National varieties
504:
429:simplified Chinese
329:
299:Akkadian cuneiform
265:
242:("sausage"), from
113:
97:
84:
73:
6835:
6834:
6502:
6501:
5427:
5426:
5001:
5000:
4584:978-1-58017-471-8
4362:"Sausage-Chorizo"
4258:978-3-8331-1049-8
4173:The food of Italy
4058:Los Angeles Times
3833:. 2 December 2021
3598:. 4 November 2015
3322:Yellowhammer News
3251:978-0-470-37643-0
3169:978-0-19-860617-8
3138:978-83-61060-30-7
2810:, a cured sausage
2780:Glamorgan sausage
2670:, while recently
2617:, American-style
1980:pre-revolutionary
1613:Saucisson de Lyon
1462:
1461:
1454:
1369:Zalzett tal-Malti
1361:Maltese sausage (
1335:Salsiccia toscana
1118:Polish sausages,
925:northern Thailand
886:Chorizo de Bilbao
386:) and was called
173:food preservation
171:is a traditional
53:(white sausage),
16:(Redirected from
6900:
6824:
6823:
6814:
6813:
6786:Roadkill cuisine
6581:Meat alternative
6576:Plant-based diet
6494:Meat substitutes
6389:
6388:
5540:
5534:
5454:
5447:
5440:
5431:
5430:
5417:
5416:
5354:Related articles
5193:Pigs in blankets
4885:
4884:
4848:Italian American
4765:
4743:List of sausages
4717:
4710:
4703:
4694:
4693:
4665:
4664:
4662:
4660:
4645:
4639:
4638:
4622:
4616:
4615:
4599:
4593:
4592:
4566:
4560:
4559:
4557:
4555:
4540:
4534:
4533:
4531:
4529:
4501:
4490:
4477:
4471:
4458:
4452:
4451:
4450:on 21 July 2010.
4436:
4430:
4429:
4427:
4425:
4410:
4404:
4403:
4401:
4399:
4384:
4378:
4377:
4375:
4373:
4358:
4352:
4342:
4336:
4335:
4322:Taste of Ukraine
4317:
4311:
4293:
4287:
4269:
4263:
4262:
4239:
4230:
4229:
4205:
4192:
4191:
4167:
4161:
4160:
4136:
4130:
4129:
4127:
4125:
4110:
4104:
4103:
4101:
4099:
4080:
4074:
4073:
4071:
4069:
4050:
4044:
4043:
4041:
4039:
4017:
4011:
4010:
4008:
4006:
3987:
3981:
3980:
3975:. Archived from
3965:
3959:
3958:
3947:
3941:
3940:
3926:
3920:
3919:
3917:
3915:
3901:
3895:
3894:
3892:
3890:
3875:
3869:
3868:
3866:
3864:
3849:
3843:
3842:
3840:
3838:
3823:
3814:
3813:
3811:
3809:
3794:
3788:
3787:
3772:
3766:
3765:
3763:
3761:
3745:
3739:
3738:
3736:
3734:
3719:
3713:
3712:
3710:
3708:
3693:
3687:
3686:
3684:
3682:
3667:
3661:
3660:
3640:
3634:
3633:
3631:
3629:
3614:
3608:
3607:
3605:
3603:
3588:
3582:
3581:
3579:
3577:
3568:. Archived from
3558:
3552:
3551:
3541:
3535:
3534:
3532:
3530:
3515:
3506:
3505:
3503:
3501:
3479:
3470:
3469:
3467:
3465:
3445:
3434:
3433:
3422:
3413:
3403:
3397:
3396:
3394:
3387:
3379:
3373:
3372:
3367:. Archived from
3361:
3355:
3342:
3333:
3332:
3330:
3328:
3313:
3307:
3306:
3282:
3276:
3275:
3273:
3271:
3233:
3227:
3226:
3224:
3222:
3203:
3194:
3193:
3191:
3189:
3146:
3140:
3118:
3114:
3105:
3088:
3082:
3081:
3066:
3046:
3037:
2998:
2971:List of sausages
2952:
2932:
2917:
2905:
2893:
2882:sausage sandwich
2877:
2862:
2850:
2838:
2819:
2804:
2420:The most common
2241:salame tandilero
2120:Nordic countries
2118:See the section
2030:, still endure.
1954:Smoked sausage.
1875:
1722:Nordic countries
1578:, often used in
1556:, thin and long;
1548:Cervelas de Lyon
1457:
1450:
1446:
1443:
1437:
1414:
1406:
1319:Salsiccia fresca
1249:, discovered by
1232:
1228:
1223:
1053:Christmas dinner
1037:Pigs in blankets
1031:bangers and mash
890:Chorizo de Macao
866:Vigan longganisa
731:
721:
711:
702:
694:
668:
660:
613:
491:Casing (sausage)
451:
442:
434:
402:Byzantine Empire
282:such as scraps,
247:
241:
235:
229:
223:
94:
92:Csabai kolbászok
70:
64:
58:
52:
21:
6908:
6907:
6903:
6902:
6901:
6899:
6898:
6897:
6838:
6837:
6836:
6831:
6816:Food portal
6808:
6800:
6722:Case-ready meat
6704:
6698:
6672:Factory farming
6633:
6590:
6542:
6508:
6498:
6467:
6380:
6137:
6131:
6056:
5961:
5952:
5774:
5654:
5625:Lamb and mutton
5541:
5535:
5526:
5463:
5458:
5428:
5423:
5405:
5349:
5338:Grilled sausage
5333:
5246:
5240:
5213:
5207:
5067:
5033:Lebanon bologna
4997:
4926:
4874:
4766:
4757:
4726:
4721:
4674:
4669:
4668:
4658:
4656:
4647:
4646:
4642:
4623:
4619:
4600:
4596:
4585:
4567:
4563:
4553:
4551:
4542:
4541:
4537:
4527:
4525:
4518:
4502:
4493:
4487:Wayback Machine
4478:
4474:
4468:Wayback Machine
4459:
4455:
4438:
4437:
4433:
4423:
4421:
4412:
4411:
4407:
4397:
4395:
4386:
4385:
4381:
4371:
4369:
4360:
4359:
4355:
4343:
4339:
4332:
4318:
4314:
4304:Wayback Machine
4294:
4290:
4280:Wayback Machine
4270:
4266:
4259:
4241:
4240:
4233:
4226:
4206:
4195:
4188:
4168:
4164:
4157:
4137:
4133:
4123:
4121:
4112:
4111:
4107:
4097:
4095:
4082:
4081:
4077:
4067:
4065:
4052:
4051:
4047:
4037:
4035:
4018:
4014:
4004:
4002:
3995:The Independent
3989:
3988:
3984:
3967:
3966:
3962:
3949:
3948:
3944:
3927:
3923:
3913:
3911:
3903:
3902:
3898:
3888:
3886:
3876:
3872:
3862:
3860:
3850:
3846:
3836:
3834:
3825:
3824:
3817:
3807:
3805:
3795:
3791:
3774:
3773:
3769:
3759:
3757:
3746:
3742:
3732:
3730:
3721:
3720:
3716:
3706:
3704:
3695:
3694:
3690:
3680:
3678:
3669:
3668:
3664:
3657:
3641:
3637:
3627:
3625:
3615:
3611:
3601:
3599:
3590:
3589:
3585:
3575:
3573:
3560:
3559:
3555:
3542:
3538:
3528:
3526:
3517:
3516:
3509:
3499:
3497:
3480:
3473:
3463:
3461:
3446:
3437:
3424:
3423:
3416:
3404:
3400:
3392:
3385:
3381:
3380:
3376:
3363:
3362:
3358:
3352:Wayback Machine
3343:
3336:
3326:
3324:
3314:
3310:
3299:
3283:
3279:
3269:
3267:
3252:
3234:
3230:
3220:
3218:
3205:
3204:
3197:
3187:
3185:
3170:
3147:
3143:
3130:Wayback Machine
3116:
3115:
3108:
3089:
3085:
3068:
3067:
3058:
3053:
3044:
3035:
2996:
2981:Pigs in culture
2967:
2960:
2953:
2944:
2933:
2924:
2918:
2909:
2906:
2897:
2894:
2885:
2878:
2869:
2865:Sausages after
2863:
2854:
2851:
2842:
2839:
2830:
2820:
2811:
2805:
2796:
2788:Konrad Adenauer
2736:
2730:
2703:South Australia
2689:Bologna sausage
2656:
2651:
2623:Lebanon bologna
2502:North American
2489:
2468:
2407:
2348:
2334:Vienna sausages
2284:
2207:
2199:Vienna sausages
2161:
2135:
2129:
2115:
2044:
2036:
2020:Kolkhoz markets
2006:and its fatter
1968:Petrine reforms
1948:
1913:
1869:
1824:national dishes
1724:
1690:
1672:, Rindswürste,
1662:
1630:
1602:Rosette de Lyon
1482:saucisson (sec)
1467:
1458:
1447:
1441:
1438:
1427:
1415:
1377:
1359:
1331:Salsiccia secca
1221:
1191:
1185:
1130:, podhalańska,
1108:
1092:
988:
983:
978:
957:
898:
874:Chorizo de Cebu
856:) or garlicky (
793:
787:
750:
739:
635:
633:Chinese sausage
629:
607:
602:
583:
559:English cuisine
532:
493:
487:
406:Leo VI the Wise
326:Westphalian ham
254:
230:(Modern French
212:
71:styles (Poland)
35:
28:
23:
22:
15:
12:
11:
5:
6906:
6896:
6895:
6893:Ancient dishes
6890:
6885:
6880:
6875:
6870:
6865:
6860:
6855:
6850:
6833:
6832:
6830:
6829:
6827:Category: Meat
6818:
6805:
6802:
6801:
6799:
6798:
6793:
6788:
6783:
6778:
6773:
6768:
6763:
6758:
6753:
6752:
6751:
6741:
6736:
6731:
6730:
6729:
6719:
6714:
6708:
6706:
6700:
6699:
6697:
6696:
6695:
6694:
6692:Slaughterhouse
6684:
6679:
6674:
6669:
6664:
6659:
6654:
6649:
6643:
6641:
6635:
6634:
6632:
6631:
6626:
6621:
6616:
6611:
6606:
6600:
6598:
6592:
6591:
6589:
6588:
6583:
6578:
6573:
6572:
6571:
6569:Pollotarianism
6566:
6564:Pescetarianism
6556:
6550:
6548:
6544:
6543:
6541:
6540:
6539:
6538:
6528:
6523:
6518:
6512:
6510:
6504:
6503:
6500:
6499:
6497:
6496:
6491:
6486:
6481:
6475:
6473:
6469:
6468:
6466:
6465:
6460:
6455:
6450:
6445:
6440:
6435:
6434:
6433:
6423:
6418:
6413:
6408:
6403:
6397:
6395:
6386:
6382:
6381:
6379:
6378:
6373:
6368:
6363:
6358:
6353:
6348:
6343:
6338:
6333:
6328:
6323:
6318:
6313:
6308:
6303:
6298:
6293:
6288:
6283:
6278:
6273:
6268:
6263:
6258:
6253:
6248:
6243:
6242:
6241:
6236:
6226:
6217:
6212:
6207:
6202:
6197:
6192:
6187:
6182:
6177:
6172:
6167:
6162:
6157:
6152:
6147:
6141:
6139:
6133:
6132:
6130:
6129:
6124:
6119:
6114:
6109:
6104:
6094:
6093:
6092:
6082:
6077:
6072:
6066:
6064:
6058:
6057:
6055:
6054:
6049:
6044:
6039:
6034:
6029:
6024:
6019:
6014:
6009:
6004:
5999:
5994:
5989:
5984:
5979:
5974:
5968:
5966:
5954:
5953:
5951:
5950:
5945:
5940:
5935:
5930:
5925:
5920:
5915:
5910:
5905:
5900:
5895:
5890:
5885:
5880:
5875:
5870:
5865:
5860:
5855:
5850:
5845:
5840:
5835:
5830:
5825:
5820:
5815:
5810:
5805:
5800:
5795:
5790:
5784:
5782:
5776:
5775:
5773:
5772:
5771:
5770:
5760:
5755:
5750:
5745:
5740:
5735:
5730:
5725:
5720:
5715:
5710:
5705:
5700:
5695:
5690:
5685:
5680:
5675:
5670:
5664:
5662:
5656:
5655:
5653:
5652:
5647:
5642:
5637:
5632:
5627:
5622:
5617:
5612:
5607:
5602:
5597:
5592:
5587:
5582:
5577:
5572:
5567:
5562:
5557:
5551:
5549:
5543:
5542:
5529:
5527:
5525:
5524:
5519:
5514:
5509:
5504:
5499:
5494:
5489:
5484:
5479:
5473:
5471:
5465:
5464:
5457:
5456:
5449:
5442:
5434:
5425:
5424:
5422:
5421:
5410:
5407:
5406:
5404:
5403:
5398:
5393:
5388:
5383:
5378:
5373:
5368:
5363:
5357:
5355:
5351:
5350:
5348:
5347:
5341:
5339:
5335:
5334:
5332:
5331:
5326:
5321:
5316:
5311:
5306:
5301:
5296:
5291:
5286:
5281:
5276:
5271:
5266:
5261:
5256:
5250:
5248:
5242:
5241:
5239:
5238:
5233:
5228:
5223:
5217:
5215:
5209:
5208:
5206:
5205:
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5183:
5178:
5168:
5163:
5158:
5157:
5156:
5151:
5141:
5136:
5131:
5126:
5121:
5116:
5111:
5106:
5101:
5099:Braunschweiger
5096:
5091:
5086:
5081:
5075:
5073:
5072:Cooked sausage
5069:
5068:
5066:
5065:
5060:
5055:
5050:
5045:
5040:
5035:
5030:
5025:
5020:
5015:
5009:
5007:
5006:Smoked sausage
5003:
5002:
4999:
4998:
4996:
4995:
4990:
4985:
4980:
4975:
4970:
4965:
4960:
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4857:
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4835:
4830:
4825:
4820:
4815:
4810:
4805:
4800:
4795:
4790:
4785:
4780:
4778:Biała kiełbasa
4774:
4772:
4768:
4767:
4760:
4758:
4756:
4755:
4753:Sausage making
4750:
4745:
4740:
4734:
4732:
4728:
4727:
4720:
4719:
4712:
4705:
4697:
4691:
4690:
4684:
4673:
4672:External links
4670:
4667:
4666:
4640:
4617:
4594:
4583:
4561:
4550:. 12 July 2022
4535:
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3789:
3767:
3740:
3714:
3688:
3662:
3655:
3635:
3609:
3583:
3572:on 31 May 2012
3562:"Lao Reci-pes"
3553:
3550:. p. 108.
3536:
3521:. CNN Travel.
3507:
3471:
3435:
3414:
3406:Joy of Cooking
3398:
3374:
3356:
3334:
3308:
3297:
3277:
3250:
3228:
3195:
3168:
3150:Riley, Gillian
3141:
3106:
3083:
3055:
3054:
3052:
3049:
3048:
3047:
3038:
3029:
3023:
3017:
3014:Kabab koobideh
3011:
3005:
2999:
2984:
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2843:
2840:
2833:
2831:
2821:
2814:
2812:
2806:
2799:
2795:
2792:
2742:Vegan sausages
2729:
2726:
2722:sausage sizzle
2655:
2652:
2650:
2647:
2516:scrambled eggs
2488:
2485:
2467:
2464:
2406:
2403:
2347:
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2283:
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2160:
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2128:
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2111:
2043:
2040:
2035:
2032:
1947:
1944:
1912:
1909:
1822:as one of the
1730:Sausages on a
1723:
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1409:
1376:
1373:
1358:
1355:
1263:, produced in
1187:Main article:
1184:
1181:
1177:Polish royalty
1159:in his annals:
1107:
1104:
1096:square sausage
1091:
1088:
987:
984:
982:
979:
956:
953:
897:
894:
807:Quiapo, Manila
789:Main article:
786:
783:
749:
746:
738:
735:
725:Cantonese Yale
631:Main article:
628:
625:
606:
603:
601:
598:
590:Sausage making
582:
579:
531:
528:
524:Monroe Sausage
500:Monroe Sausage
489:Main article:
486:
483:
414:food poisoning
410:blood sausages
369:ancient Greeks
268:Sausage making
261:Sausage making
253:
250:
211:
208:
169:Sausage making
81:German cuisine
26:
18:German sausage
9:
6:
4:
3:
2:
6905:
6894:
6891:
6889:
6886:
6884:
6881:
6879:
6878:World cuisine
6876:
6874:
6873:Types of food
6871:
6869:
6866:
6864:
6863:Meat industry
6861:
6859:
6856:
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6762:
6759:
6757:
6754:
6750:
6747:
6746:
6745:
6742:
6740:
6737:
6735:
6734:Cultured meat
6732:
6728:
6725:
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6723:
6720:
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6709:
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6663:
6660:
6658:
6655:
6653:
6650:
6648:
6645:
6644:
6642:
6640:
6639:Meat industry
6636:
6630:
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6612:
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6607:
6605:
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6579:
6577:
6574:
6570:
6567:
6565:
6562:
6561:
6560:
6557:
6555:
6554:Vegetarianism
6552:
6551:
6549:
6545:
6537:
6534:
6533:
6532:
6529:
6527:
6526:Animal rights
6524:
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6398:
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6390:
6387:
6385:List articles
6383:
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6289:
6287:
6286:Luncheon meat
6284:
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6279:
6277:
6274:
6272:
6269:
6267:
6264:
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6259:
6257:
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6028:
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6023:
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6018:
6015:
6013:
6010:
6008:
6005:
6003:
6000:
5998:
5995:
5993:
5990:
5988:
5985:
5983:
5980:
5978:
5975:
5973:
5970:
5969:
5967:
5965:
5959:
5955:
5949:
5946:
5944:
5941:
5939:
5936:
5934:
5931:
5929:
5926:
5924:
5921:
5919:
5916:
5914:
5911:
5909:
5906:
5904:
5901:
5899:
5896:
5894:
5891:
5889:
5886:
5884:
5883:Pacific saury
5881:
5879:
5878:Orange roughy
5876:
5874:
5871:
5869:
5866:
5864:
5861:
5859:
5856:
5854:
5851:
5849:
5846:
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5841:
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5836:
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5816:
5814:
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5809:
5806:
5804:
5801:
5799:
5796:
5794:
5791:
5789:
5786:
5785:
5783:
5781:
5777:
5769:
5766:
5765:
5764:
5761:
5759:
5756:
5754:
5751:
5749:
5746:
5744:
5741:
5739:
5736:
5734:
5731:
5729:
5726:
5724:
5721:
5719:
5716:
5714:
5711:
5709:
5706:
5704:
5701:
5699:
5696:
5694:
5691:
5689:
5686:
5684:
5681:
5679:
5676:
5674:
5671:
5669:
5666:
5665:
5663:
5661:
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5651:
5648:
5646:
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5641:
5638:
5636:
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5628:
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5611:
5608:
5606:
5603:
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5598:
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5591:
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5583:
5581:
5578:
5576:
5573:
5571:
5568:
5566:
5563:
5561:
5558:
5556:
5553:
5552:
5550:
5548:
5544:
5539:
5533:
5523:
5520:
5518:
5515:
5513:
5510:
5508:
5505:
5503:
5500:
5498:
5495:
5493:
5490:
5488:
5485:
5483:
5480:
5478:
5475:
5474:
5472:
5470:
5466:
5462:
5455:
5450:
5448:
5443:
5441:
5436:
5435:
5432:
5420:
5412:
5411:
5408:
5402:
5399:
5397:
5394:
5392:
5389:
5387:
5384:
5382:
5379:
5377:
5374:
5372:
5369:
5367:
5364:
5362:
5359:
5358:
5356:
5352:
5346:
5343:
5342:
5340:
5336:
5330:
5327:
5325:
5322:
5320:
5317:
5315:
5312:
5310:
5307:
5305:
5302:
5300:
5297:
5295:
5292:
5290:
5287:
5285:
5282:
5280:
5277:
5275:
5272:
5270:
5267:
5265:
5262:
5260:
5259:Blood sausage
5257:
5255:
5254:Black pudding
5252:
5251:
5249:
5243:
5237:
5234:
5232:
5229:
5227:
5224:
5222:
5219:
5218:
5216:
5212:Cooked smoked
5210:
5204:
5201:
5199:
5196:
5194:
5191:
5187:
5184:
5182:
5179:
5177:
5174:
5173:
5172:
5169:
5167:
5166:Lorne sausage
5164:
5162:
5159:
5155:
5152:
5150:
5147:
5146:
5145:
5142:
5140:
5137:
5135:
5132:
5130:
5127:
5125:
5122:
5120:
5117:
5115:
5112:
5110:
5107:
5105:
5102:
5100:
5097:
5095:
5092:
5090:
5087:
5085:
5082:
5080:
5077:
5076:
5074:
5070:
5064:
5061:
5059:
5056:
5054:
5051:
5049:
5046:
5044:
5041:
5039:
5036:
5034:
5031:
5029:
5026:
5024:
5021:
5019:
5016:
5014:
5011:
5010:
5008:
5004:
4994:
4991:
4989:
4986:
4984:
4981:
4979:
4976:
4974:
4971:
4969:
4966:
4964:
4961:
4959:
4956:
4954:
4951:
4949:
4946:
4944:
4941:
4939:
4936:
4935:
4933:
4929:
4923:
4920:
4918:
4915:
4913:
4910:
4908:
4905:
4903:
4900:
4898:
4895:
4894:
4892:
4890:
4886:
4883:
4881:
4877:
4871:
4868:
4866:
4863:
4861:
4858:
4856:
4853:
4849:
4846:
4845:
4844:
4841:
4839:
4836:
4834:
4831:
4829:
4826:
4824:
4821:
4819:
4816:
4814:
4811:
4809:
4806:
4804:
4801:
4799:
4796:
4794:
4791:
4789:
4786:
4784:
4781:
4779:
4776:
4775:
4773:
4771:Fresh sausage
4769:
4764:
4754:
4751:
4749:
4746:
4744:
4741:
4739:
4736:
4735:
4733:
4729:
4725:
4718:
4713:
4711:
4706:
4704:
4699:
4698:
4695:
4688:
4685:
4683:
4679:
4676:
4675:
4654:
4651:. Espacenet.
4650:
4644:
4636:
4632:
4628:
4621:
4613:
4609:
4605:
4598:
4590:
4586:
4580:
4576:
4572:
4565:
4549:
4545:
4539:
4523:
4519:
4517:9781467142083
4513:
4509:
4508:
4500:
4498:
4496:
4488:
4484:
4481:
4476:
4469:
4465:
4462:
4457:
4449:
4445:
4441:
4435:
4419:
4415:
4409:
4393:
4389:
4383:
4367:
4363:
4357:
4351:, in Russian.
4350:
4346:
4341:
4333:
4331:9780987594310
4327:
4323:
4316:
4309:
4305:
4301:
4298:
4292:
4285:
4281:
4277:
4274:
4268:
4260:
4254:
4250:
4246:
4245:
4238:
4236:
4227:
4225:1-891267-54-X
4221:
4217:
4213:
4212:
4204:
4202:
4200:
4198:
4189:
4183:
4179:
4175:
4174:
4166:
4158:
4156:9781780053110
4152:
4148:
4144:
4143:
4135:
4119:
4115:
4109:
4093:
4089:
4085:
4079:
4063:
4059:
4055:
4049:
4033:
4029:
4028:
4027:Sunday Herald
4023:
4016:
4000:
3996:
3992:
3986:
3978:
3974:
3970:
3964:
3956:
3952:
3946:
3938:
3937:
3932:
3925:
3910:
3909:BBC Good Food
3906:
3900:
3885:
3881:
3874:
3859:
3855:
3848:
3832:
3828:
3822:
3820:
3804:
3800:
3793:
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3771:
3755:
3751:
3744:
3728:
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3718:
3702:
3698:
3692:
3676:
3672:
3666:
3658:
3656:9786214200870
3652:
3648:
3647:
3639:
3624:
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3613:
3597:
3593:
3587:
3571:
3567:
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3421:
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3407:
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3391:
3384:
3378:
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3323:
3319:
3312:
3304:
3300:
3298:9781601383433
3294:
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3056:
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3033:
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3009:
3006:
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2989:
2988:
2982:
2979:
2977:
2974:
2972:
2969:
2968:
2958:
2951:
2946:
2943:(Ivory Coast)
2942:
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2926:
2922:
2916:
2911:
2904:
2899:
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2876:
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2828:
2824:
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2813:
2809:
2803:
2798:
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2791:
2790:(1876–1967).
2789:
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2646:
2644:
2640:
2636:
2632:
2628:
2624:
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2616:
2612:
2607:
2605:
2601:
2597:
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2587:
2583:
2579:
2575:
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2567:
2563:
2558:
2556:
2552:
2548:
2544:
2539:
2537:
2533:
2529:
2525:
2521:
2517:
2513:
2509:
2505:
2497:
2493:
2487:North America
2484:
2481:
2472:
2463:
2461:
2457:
2453:
2449:
2445:
2441:
2437:
2433:
2429:
2428:
2423:
2416:
2411:
2402:
2400:
2396:
2392:
2391:
2386:
2382:
2378:
2375:in Colombia.
2374:
2370:
2369:
2360:
2356:
2352:
2343:
2341:
2340:
2335:
2331:
2330:
2325:
2321:
2320:blood sausage
2317:
2312:
2310:
2306:
2302:
2298:
2294:
2290:
2289:
2279:
2277:
2273:
2269:
2264:
2262:
2261:
2256:
2255:
2250:
2246:
2242:
2238:
2234:
2230:
2226:
2225:black pudding
2222:
2218:
2214:
2213:
2202:
2200:
2196:
2192:
2188:
2184:
2183:
2178:
2174:
2173:
2168:
2167:
2159:Latin America
2156:
2154:
2150:
2143:
2139:
2134:
2124:
2123:
2121:
2110:
2108:
2104:
2100:
2096:
2091:
2089:
2085:
2081:
2080:Blood sausage
2077:
2073:
2069:
2065:
2064:
2059:
2058:
2048:
2039:
2031:
2029:
2028:blood sausage
2023:
2021:
2017:
2013:
2009:
2008:Lyubitelskaya
2005:
2001:
1995:
1993:
1989:
1985:
1981:
1977:
1973:
1969:
1961:
1957:
1952:
1943:
1941:
1937:
1933:
1929:
1922:
1917:
1908:
1905:
1900:
1898:
1897:
1892:
1891:
1886:
1882:
1881:
1876:
1873:
1868:
1863:
1862:
1857:
1856:
1851:
1846:
1845:
1839:
1837:
1833:
1829:
1828:medisterpølse
1825:
1821:
1820:
1815:
1814:
1809:
1808:hot dog stand
1804:
1802:
1801:
1796:
1792:
1788:
1784:
1780:
1776:
1772:
1768:
1764:
1760:
1756:
1752:
1748:
1744:
1740:
1733:
1728:
1719:
1717:
1712:
1710:
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1702:
1694:
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1679:
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1661:
1653:
1649:
1645:
1641:
1640:
1634:
1625:
1623:
1614:
1611:
1608:
1605:
1603:
1600:
1597:
1594:
1593:
1591:
1590:
1585:
1581:
1577:
1574:
1571:
1568:
1565:
1561:
1558:
1555:
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1549:
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1540:
1537:
1534:
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1528:
1527:
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1521:
1516:
1514:
1510:
1506:
1502:
1501:
1496:
1491:
1487:
1483:
1475:
1471:
1456:
1453:
1445:
1435:
1431:
1425:
1424:
1419:This section
1417:
1413:
1408:
1407:
1404:
1402:
1398:
1394:
1390:
1385:
1383:
1372:
1370:
1366:
1365:
1354:
1352:
1348:
1344:
1340:
1336:
1332:
1328:
1324:
1320:
1316:
1314:
1310:
1306:
1302:
1298:
1294:
1290:
1286:
1282:
1278:
1274:
1273:
1268:
1266:
1262:
1261:
1256:
1252:
1248:
1247:
1241:
1239:
1235:
1227:
1219:
1215:
1211:
1203:
1195:
1190:
1180:
1178:
1174:
1170:
1166:
1162:
1158:
1154:
1150:
1146:
1140:
1138:
1133:
1129:
1125:
1121:
1112:
1103:
1101:
1097:
1087:
1085:
1081:
1077:
1071:
1069:
1065:
1060:
1058:
1054:
1050:
1046:
1043:) wrapped in
1042:
1038:
1034:
1032:
1028:
1023:
1021:
1017:
1013:
1009:
1005:
997:
992:
977:
973:
966:
961:
952:
950:
946:
942:
941:
940:sai krok Isan
936:
932:
931:
926:
922:
918:
910:
906:
905:Sai krok Isan
902:
893:
891:
887:
883:
879:
875:
871:
867:
863:
859:
855:
851:
847:
843:
839:
835:
831:
830:
825:
821:
817:
816:
808:
804:
803:
797:
792:
782:
780:
776:
771:
767:
763:
754:
745:
743:
734:
732:
726:
722:
716:
712:
706:
698:
690:
686:
682:
679:
675:
671:
664:
656:
652:
644:
639:
634:
624:
622:
617:
612:
597:
591:
587:
578:
576:
572:
568:
563:
560:
555:
553:
548:
545:
541:
537:
527:
525:
521:
517:
513:
509:
501:
497:
492:
482:
480:
476:
472:
468:
464:
460:
456:
452:
446:
438:
430:
426:
422:
417:
415:
411:
407:
403:
399:
395:
391:
390:
385:
381:
376:
374:
370:
366:
365:
360:
356:
352:
348:
347:
342:
341:blood sausage
338:
334:
327:
323:
322:blood sausage
319:
318:liver sausage
315:
310:
306:
304:
300:
295:
293:
289:
285:
281:
277:
273:
269:
262:
258:
249:
246:
240:
234:
228:
222:
217:
207:
205:
201:
197:
193:
188:
186:
182:
178:
174:
170:
166:
164:
160:
156:
151:
149:
144:
142:
138:
134:
130:
126:
122:
119:is a type of
118:
110:
109:Lorne sausage
106:
105:black pudding
101:
93:
88:
82:
77:
69:
63:
57:
51:
49:
43:
39:
37:
33:
19:
6853:Garde manger
6756:Mystery meat
6712:Arachnophagy
6652:Branch house
6619:Preservation
6596:Meat science
6547:Alternatives
6536:Meat paradox
6458:Smoked foods
6350:
6097:Grasshoppers
6042:Sea cucumber
6037:Shrimp/prawn
5314:Ryynimakkara
5161:Lincolnshire
4907:Genoa salami
4723:
4657:. Retrieved
4643:
4630:
4620:
4607:
4597:
4574:
4564:
4552:. Retrieved
4547:
4538:
4526:. Retrieved
4506:
4475:
4456:
4448:the original
4443:
4434:
4422:. Retrieved
4408:
4396:. Retrieved
4382:
4370:. Retrieved
4356:
4340:
4321:
4315:
4307:
4291:
4283:
4267:
4243:
4210:
4172:
4165:
4141:
4134:
4122:. Retrieved
4117:
4108:
4098:16 September
4096:. Retrieved
4087:
4078:
4068:16 September
4066:. Retrieved
4057:
4048:
4036:. Retrieved
4025:
4015:
4003:. Retrieved
3994:
3985:
3977:the original
3972:
3963:
3945:
3934:
3924:
3912:. Retrieved
3908:
3899:
3887:. Retrieved
3884:The Observer
3883:
3873:
3861:. Retrieved
3857:
3847:
3835:. Retrieved
3830:
3806:. Retrieved
3803:The Guardian
3802:
3792:
3779:
3770:
3758:. Retrieved
3743:
3731:. Retrieved
3717:
3705:. Retrieved
3691:
3679:. Retrieved
3665:
3645:
3638:
3626:. Retrieved
3622:
3612:
3600:. Retrieved
3595:
3586:
3574:. Retrieved
3570:the original
3565:
3556:
3546:
3539:
3527:. Retrieved
3498:. Retrieved
3487:
3462:. Retrieved
3453:
3409:
3405:
3401:
3377:
3369:the original
3359:
3325:. Retrieved
3321:
3311:
3287:
3280:
3268:. Retrieved
3241:
3231:
3219:. Retrieved
3210:
3186:. Retrieved
3154:
3144:
3121:
3094:
3091:
3086:
3073:
2987:Similar food
2986:
2985:
2935:Sausage and
2920:
2896:Raw sausages
2784:Kölner Wurst
2783:
2745:
2719:
2697:
2665:
2608:
2594:
2559:
2540:
2501:
2477:
2451:
2447:
2431:
2425:
2419:
2398:
2388:
2384:
2373:street foods
2366:
2364:
2337:
2327:
2323:
2315:
2313:
2308:
2286:
2285:
2271:
2265:
2258:
2252:
2248:
2240:
2236:
2232:
2228:
2220:
2216:
2210:
2208:
2190:
2186:
2180:
2176:
2170:
2164:
2162:
2146:
2117:
2116:
2102:
2092:
2061:
2055:
2053:
2037:
2024:
1996:
1964:
1926:
1902:In Iceland,
1901:
1894:
1888:
1884:
1878:
1865:
1859:
1853:
1842:
1840:
1832:wienerpølser
1831:
1817:
1811:
1805:
1798:
1794:
1787:mustard seed
1737:
1713:
1700:
1699:
1663:
1648:potato salad
1637:
1619:
1587:
1542:Andouillette
1530:Boudin blanc
1517:
1513:Red puddings
1498:
1494:
1485:
1481:
1479:
1448:
1442:October 2022
1439:
1428:Please help
1423:verification
1420:
1386:
1378:
1368:
1362:
1360:
1342:
1334:
1330:
1326:
1318:
1317:
1304:
1270:
1269:
1258:
1244:
1242:
1233:
1217:
1208:
1164:
1160:
1141:
1117:
1093:
1079:
1075:
1072:
1061:
1035:
1026:
1024:
1000:
938:
928:
917:Thai cuisine
914:
904:
861:
857:
853:
849:
845:
841:
837:
827:
823:
813:
811:
800:
759:
740:
730:laahp chéung
728:
720:laap6 coeng4
718:
708:
683:
677:
669:
650:
648:
608:
595:
564:
556:
549:
533:
505:
479:lactobacilli
470:
448:
424:
418:
387:
377:
362:
359:Aristophanes
354:
344:
330:
296:
266:
215:
213:
189:
167:
152:
147:
145:
139:—along with
116:
114:
38:
36:
27:Meat product
6888:Smoked meat
6858:Charcuterie
6739:Entomophagy
6727:Meat diaper
6717:Cannibalism
6393:Meat dishes
6175:Charcuterie
6138:preparation
6122:Mopane worm
6112:Mezcal worm
5361:Charcuterie
5324:Stippgrütze
5279:Head cheese
4912:Soppressata
4880:Dry sausage
4554:14 December
4528:20 November
4308:ozmalta.com
3596:Laos Travel
3500:19 November
3464:19 November
3117:(in Polish)
3008:Shish kofta
3002:Seekh kebab
2827:baked beans
2771:mycoprotein
2635:head cheese
2480:Cojutepeque
2466:El Salvador
2460:head cheese
2260:soppressata
2127:Switzerland
1974:and Polish
1919:Sausage in
1870: [
1674:Knackwürste
1658:Main page:
1536:Boudin noir
1272:Mazzafegato
1169:Niepołomice
1157:Jan Długosz
1124:ham sausage
963:A plate of
935:curry paste
785:Philippines
762:Lao sausage
678:podhalańska
670:red sausage
573:, MRM) and
567:price point
530:Ingredients
453:) from the
364:The Knights
355:The Sausage
284:organ meats
194:, peppers,
125:ground meat
68:podhalańska
6842:Categories
6796:White meat
6771:Pink slime
6749:Artificial
6624:Tenderness
6509:psychology
6507:Ethics and
6341:Salt-cured
6047:Sea urchin
5615:Guinea pig
5401:Smallgoods
5386:Lunch meat
5366:Dried meat
5304:Liverwurst
5171:Mortadella
5154:vegetarian
5149:variations
5119:Cumberland
4988:Sobrassada
4897:Cacciatore
4870:Weisswurst
4828:Knackwurst
4823:Debrecener
4793:Braadworst
4633:. London.
4424:31 January
4398:31 January
4372:31 January
4349:Kommersant
4211:Prosciutto
4187:0679738967
3914:21 October
3863:21 October
3837:21 October
3707:6 November
3681:6 November
3454:Biz Brunei
3412:, Bugialli
3260:1039150137
3158:. Oxford:
3051:References
3041:Kebapcheta
3032:Kuru köfte
2747:Vegetarian
2732:See also:
2672:game meats
2645:toppings.
2631:liverwurst
2613:, include
2611:sandwiches
2448:Salchichas
2399:salchichón
2390:butifarras
2361:, Colombia
2309:longanizas
2305:San Carlos
2276:sauerkraut
2268:Leberwurst
2254:cantimpalo
2237:parrillera
2191:salchichas
2131:See also:
2072:salchichón
2057:salchichas
1741:sausages (
1682:Currywurst
1678:Bockwürste
1670:Bratwürste
1654:and lemon.
1652:mayonnaise
1560:Crépinette
1474:Saucissons
1301:bay leaves
1275:sausage ('
1265:Basilicata
1041:chipolatas
1016:bread-rusk
911:, Thailand
824:longganisa
802:longganisa
685:Lap cheong
651:hóng cháng
562:the meat.
475:shelf life
471:lap cheong
467:bean sauce
425:lap cheong
398:Lupercalia
384:Basilicata
351:Epicharmus
200:vegetarian
59:(smoked),
6687:Slaughter
6609:Drip loss
6331:Rillettes
6291:Marinated
6229:Forcemeat
6215:Fermented
6155:Barbecued
6127:Palm grub
5958:Shellfish
5928:Swordfish
5863:Mahi Mahi
5693:Crocodile
5668:Alligator
5547:Livestock
5477:Cassowary
5376:Embutidos
5299:Kochwurst
5245:Precooked
5226:Bockwurst
5221:Bierwurst
5139:Gelbwurst
5104:Brühwurst
5094:Bratwurst
5089:Botifarra
5058:Skilandis
5053:Rookworst
5043:Mettwurst
5023:Krakowska
5013:Andouille
4983:Saucisson
4973:Pepperoni
4958:Longaniza
4953:Landjäger
4902:Ciauscolo
4865:Thüringer
4855:Loukaniko
4833:Kohlwurst
4818:Cotechino
4813:Chipolata
4808:Carniolan
4803:Breakfast
4798:Bratwurst
4783:Boerewors
4088:Arte Cibo
3889:4 January
3808:4 January
3733:6 January
3178:602719737
2921:Yam mu yo
2715:cabanossi
2699:Mettwurst
2693:Gelbwurst
2681:barbecues
2654:Australia
2639:Pepperoni
2604:pork roll
2582:Flin Flon
2566:Tasso ham
2562:andouille
2555:Livermush
2528:bratwurst
2452:longaniza
2288:Longaniza
2249:longaniza
2172:longaniza
2103:txistorra
2076:sobrasada
2063:embutidos
1994:of meat.
1988:saltpetre
1928:Embutidos
1896:Isterband
1880:isterband
1861:fläskkorv
1855:prinskorv
1813:Pølsevogn
1759:Icelandic
1751:Norwegian
1711:sausage.
1701:Loukániko
1639:Milzwurst
1596:Andouille
1589:saucisson
1580:cassoulet
1554:Chipolata
1522:include:
1518:Specific
1495:saucisson
1490:Saucisson
1343:sarciccia
1218:salsiccia
1145:hierarchy
1128:krakowska
1057:side dish
1020:intestine
909:Uttaradit
858:de recado
815:longaniza
779:Phia Sing
592:in Russia
516:cellulose
314:Jagdwurst
303:forcemeat
227:saussiche
214:The word
210:Etymology
159:intestine
6848:Sausages
6781:Red meat
6776:Raw meat
6705:subjects
6586:Veganism
6453:Meatball
6316:Pemmican
6301:Meatloaf
6296:Meatball
6136:Cuts and
6117:Silkworm
6107:Mealworm
6085:Crickets
5997:Crayfish
5977:Calamari
5873:Milkfish
5858:Mackerel
5853:Kingfish
5828:Flounder
5728:Pangolin
5713:Kangaroo
5698:Elephant
5683:Bushmeat
5419:Category
5319:Salceson
5284:Kaszanka
5236:Kielbasa
5124:Falukorv
5109:Cervelat
5079:Battered
5063:Teewurst
5038:Linguiça
4968:Metworst
4922:Ticinese
4731:Overview
4653:Archived
4635:Archived
4612:Archived
4589:Archived
4522:Archived
4483:Archived
4464:Archived
4418:Archived
4392:Archived
4366:Archived
4300:Archived
4284:Tal-Forn
4276:Archived
4092:Archived
4062:Archived
4038:22 April
4032:Archived
3999:Archived
3955:Archived
3858:Mashable
3784:Archived
3760:26 March
3754:Archived
3727:Archived
3701:Archived
3675:Archived
3523:Archived
3494:Archived
3489:Philstar
3458:Archived
3430:Archived
3390:Archived
3348:Archived
3303:Archived
3270:22 April
3264:Archived
3215:Archived
3188:22 April
3182:Archived
3152:(2007).
3126:Archived
3078:Archived
2965:See also
2867:roasting
2829:on toast
2707:Hahndorf
2676:kangaroo
2674:such as
2600:corn dog
2596:Hot dogs
2543:Scrapple
2536:linguica
2346:Colombia
2339:completo
2324:morcilla
2221:morcilla
2195:hot dogs
2182:morcilla
2149:cervelat
2142:Cervelat
2099:pimentón
2084:morcilla
2000:bolognas
1976:kaszanka
1956:Buryatia
1936:linguiça
1932:chouriço
1923:, Brazil
1921:Curitiba
1885:falukorv
1867:köttkorv
1844:falukorv
1783:allspice
1732:barbecue
1609:, smoked
1564:caul fat
1486:saucisse
1389:varenyky
1382:kielbasa
1351:rosemary
1246:lucanica
1234:salsicce
1222:Italian:
1153:szlachta
1149:voivodes
1120:kiełbasa
1090:Scotland
1076:sausages
896:Thailand
862:derecado
854:hamonado
850:jamonado
820:Filipino
775:Lan Xang
770:sai gork
715:Jyutping
674:kiełbasa
616:Bruneian
512:collagen
389:lucanica
382:(modern
288:puddings
274:various
245:salsicus
233:saucisse
56:szynkowa
48:Kiełbasa
6744:Marbled
6703:Related
6682:Packing
6657:Butcher
6521:Carnism
6463:Sausage
6438:Seafood
6406:Chicken
6376:Tartare
6371:Tandoor
6351:Sausage
6336:Roasted
6321:Poached
6311:Pickled
6234:Cretons
6224:supreme
6165:Braised
6160:Biltong
6062:Insects
6027:Scallop
6017:Octopus
6007:Lobster
6002:Dolphin
5972:Abalone
5964:seafood
5948:Walleye
5933:Tilapia
5908:Sardine
5898:Pollock
5848:Herring
5843:Halibut
5838:Haddock
5833:Grouper
5818:Crappie
5808:Catfish
5788:Anchovy
5758:Venison
5575:Buffalo
5565:Beefalo
5502:Ostrich
5482:Chicken
5469:Poultry
5247:sausage
5231:Kabanos
5214:sausage
5198:Saveloy
5144:Hot dog
5114:Chả lụa
5084:Bologna
5048:Morteau
5018:Kolbász
4963:Lukanka
4943:Chorizo
4938:Chinese
4860:Merguez
4843:Italian
4738:Casings
4724:Sausage
4678:Sausage
4659:24 July
3628:15 July
3602:15 July
3576:15 July
3529:3 March
3327:15 July
3103:3209946
3020:Mititei
2959:sausage
2941:Abidjan
2794:Gallery
2711:Tanunda
2668:chicken
2649:Oceania
2619:bologna
2590:poutine
2532:chorizo
2524:Italian
2496:Hot dog
2456:moronga
2432:chorizo
2427:chorizo
2422:Mexican
2395:Catalan
2385:cábanos
2301:Chillán
2293:chorizo
2272:chucrut
2233:criolla
2217:chorizo
2187:relleno
2177:chorizo
2166:chorizo
2107:Navarre
2095:paprika
2088:cocidos
2068:chorizo
2016:salamis
2012:wieners
1940:alheira
1767:Swedish
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1628:Germany
1570:Merguez
1393:pysanka
1375:Ukraine
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1255:Lucania
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1137:smoking
1080:bangers
1027:bangers
976:Chả lụa
965:giò lụa
955:Vietnam
923:. From
842:tsoriso
838:choriso
834:Visayan
829:chorizo
710:làcháng
645:, China
621:ambuyat
611:Belutak
485:Casings
450:làcháng
380:Lucania
361:' play
346:Odyssey
343:in the
276:tissues
263:at home
252:History
239:salsica
221:sawsyge
216:sausage
185:smoking
148:sausage
137:poultry
127:—often
117:sausage
6825:
6677:Jobber
6662:Cutter
6647:Broker
6448:Steaks
6366:Stewed
6356:Smoked
6346:Salumi
6326:Potted
6276:Kidney
6256:Ground
6251:Frozen
6220:Fillet
6200:Cutlet
6190:Corned
6185:Confit
6170:Burger
6101:locust
6080:Cicada
6022:Oyster
6012:Mussel
5982:Chiton
5962:other
5903:Salmon
5868:Marlin
5753:Turtle
5743:Rabbit
5718:Monkey
5708:Iguana
5650:Żubroń
5605:Snails
5600:Donkey
5555:Alpaca
5522:Turkey
5507:Pigeon
5396:Salumi
5329:Sundae
5309:Pinkel
5289:Kishka
5274:Haggis
5269:Goetta
5264:Boudin
5203:Vienna
4978:Salsiz
4917:Prasky
4889:Salami
4838:Kupati
4788:Boudin
4682:Curlie
4581:
4514:
4328:
4255:
4222:
4184:
4153:
4142:Sicily
4124:6 July
4005:23 May
3936:RTÉ.ie
3831:Erudus
3653:
3295:
3258:
3248:
3221:3 June
3176:
3166:
3136:
3101:
3026:Ćevapi
2957:salmon
2937:alloco
2808:Salami
2767:pulses
2759:seitan
2633:, and
2627:prasky
2615:salami
2578:boudin
2574:Creole
2551:Goetta
2534:, and
2508:pepper
2415:Oaxaca
2405:Mexico
2329:asados
2316:prieta
2245:Tandil
2153:salami
2113:Sweden
2074:, and
2034:Serbia
1990:per a
1972:kishka
1960:Russia
1946:Russia
1890:rotmos
1836:Vienna
1819:pølser
1779:nutmeg
1775:pepper
1743:Danish
1739:Nordic
1688:Greece
1676:, and
1644:spleen
1500:boudin
1401:Easter
1339:Tuscan
1313:Sicily
1309:fennel
1295:, and
1293:Umbria
1289:Marche
1251:Romans
1238:Fennel
1132:kishka
1106:Poland
1068:coddle
1064:Dublin
1049:turkey
981:Europe
930:sai ua
927:comes
872:, and
846:soriso
766:sai ua
737:Taiwan
727::
717::
707::
705:pinyin
699::
691::
665::
657::
643:Harbin
605:Brunei
536:starch
508:haggis
447::
445:pinyin
439::
431::
373:Romans
357:, and
292:salami
290:, and
280:organs
272:salted
192:garlic
181:drying
177:curing
163:cooked
155:casing
62:śląska
6761:Offal
6472:Other
6361:Steak
6306:Offal
6281:Liver
6271:Kebab
6266:Jerky
6246:Fried
6205:Dried
6195:Cured
6150:Bacon
6090:Flour
6052:Whale
5938:Trout
5913:Shark
5888:Perch
5748:Snake
5723:Mouse
5630:Llama
5620:Horse
5580:Camel
5570:Bison
5512:Quail
5497:Goose
5294:Knipp
5028:Kulen
4993:Sujuk
4931:Other
4608:Slate
3393:(PDF)
3386:(PDF)
3099:JSTOR
2993:Kofte
2825:with
2751:vegan
2685:Devon
2643:pizza
2570:Cajun
2520:gravy
2444:tacos
2436:torta
2368:arepa
2357:from
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2282:Chile
2212:asado
2122:above
2042:Spain
1984:pound
1938:, or
1874:]
1850:Falun
1800:lefse
1795:lompe
1747:pølse
1705:Greek
1511:and
1509:White
1505:Black
1397:paska
1357:Malta
1285:Lazio
1277:liver
1183:Italy
1051:in a
1045:bacon
627:China
544:ratio
337:Homer
335:poet
333:Greek
204:vegan
135:, or
50:biała
6868:Meat
6443:Veal
6426:Pork
6421:Lamb
6416:Goat
6411:Fish
6401:Beef
6239:Pâté
6180:Chop
6145:Aged
6070:Ants
6032:Seal
5992:Crab
5987:Clam
5943:Tuna
5923:Swai
5918:Sole
5893:Pike
5803:Carp
5798:Bass
5793:Basa
5780:Fish
5768:Wolf
5738:Hare
5688:Boar
5678:Bear
5660:Game
5640:Veal
5635:Pork
5610:Frog
5590:Goat
5560:Beef
5517:Rhea
5487:Duck
5461:Meat
5391:Pâté
4948:Fuet
4661:2013
4579:ISBN
4556:2022
4530:2020
4512:ISBN
4426:2012
4400:2012
4374:2012
4326:ISBN
4253:ISBN
4220:ISBN
4182:ISBN
4151:ISBN
4126:2024
4100:2020
4070:2020
4040:2020
4007:2010
3916:2022
3891:2018
3865:2022
3839:2022
3810:2018
3762:2015
3735:2014
3709:2013
3683:2013
3651:ISBN
3630:2023
3604:2023
3578:2023
3531:2014
3502:2021
3466:2021
3329:2024
3293:ISBN
3272:2020
3256:OCLC
3246:ISBN
3223:2015
3190:2020
3174:OCLC
3164:ISBN
3134:ISBN
2775:soya
2763:nuts
2755:tofu
2749:and
2709:and
2691:and
2572:and
2512:sage
2442:and
2393:(of
2303:and
2257:and
2147:The
1992:pood
1904:lamb
1877:and
1771:korv
1709:pork
1622:diot
1497:and
1349:and
1347:sage
1163:The
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1006:and
974:and
949:Isan
888:and
768:and
748:Laos
676:and
600:Asia
575:rusk
540:veal
394:Nero
371:and
331:The
278:and
202:and
196:wine
141:salt
133:beef
129:pork
121:meat
65:and
6431:Ham
6261:Ham
6210:Dum
5960:and
5823:Eel
5813:Cod
5763:Dog
5733:Rat
5703:Fox
5673:Bat
5645:Yak
5595:Dog
5585:Cat
5492:Emu
4680:at
4249:240
4178:604
4147:128
3160:OUP
2518:or
2278:).
2235:or
2197:or
2185:or
1986:of
1432:by
1231:pl.
1084:MRM
1062:In
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