Types of Sausages: 10 Best Varieties You Must Try Today

This blog post will cover the 10 best varieties of diffrent “Types of Sausages” that everyone should try. It will provide a brief history of each sausage, its unique ingredients and preparation methods, as well as serving suggestions. By the end of this post, readers will have a better understanding and appreciation of the diversity and deliciousness of sausages around the world.

Sausages are popular because they are a versatile and convenient food that can be enjoyed in many different ways. They can be eaten alone, as part of a sandwich, as a breakfast food, or even as a pizza topping. Sausages are also a great source of protein and can be made from a variety of meats, making them appealing to a wide range of dietary preferences. Additionally, the history of sausages dates back thousands of years, and their unique and diverse cultural roots have made them a beloved food around the world.

The history of sausages dates back to ancient times, with evidence of sausage-like products being found in ancient Greek and Roman texts. Sausages were a practical way to preserve meat before refrigeration, and they were often made using scraps of meat that would otherwise go to waste. Over time, the popularity of sausages spread across Europe, with each region developing its own unique style of sausage. In the Middle Ages, sausages were a common food for peasants and soldiers, and they were often sold by street vendors. Today, sausages are enjoyed in many different forms and have become a beloved food in many cultures around the world.

Types of Sausages

Here, we will delve into the 10 best sausage varieties, each with its distinctive history, ingredients, and preparation methods. Whether it’s bratwurst, chorizo, or hot dogs, we’ll take a brief look at each sausage, describe its production process, and offer serving suggestions to elevate your experience. So, let’s embark on a culinary adventure and discover the diverse and delectable world of sausages!

Bratwurst Sausages

Origin and history: Bratwurst originated in Germany and has been a popular sausage for centuries. The name “bratwurst” comes from the German words “brät” (finely chopped meat) and “wurst” (sausage). It is believed to have originated in the city of Nuremberg in the 14th century and has since become a popular food throughout Germany and around the world.

Ingredients:

• Pork and/or beef
• Spices (salt, pepper, nutmeg)
• Natural or synthetic casings
• Optional: beer or cheese

Preparation:

1. Begin by grinding the pork and/or beef in a meat grinder.
2. Add the spices and mix thoroughly with the ground meat.
3. If using beer or cheese, add it to the mixture at this point and mix well.
4. Stuff the mixture into natural or synthetic casings using a sausage stuffer.
5. Twist the casings into links at regular intervals.
6. Bratwurst can be grilled, pan-fried, or boiled. To grill, preheat the grill to medium heat and grill the sausages for about 10-12 minutes, turning occasionally. To pan-fry, heat a tablespoon of oil in a skillet over medium heat and cook the sausages for about 10-12 minutes, turning occasionally. To boil, bring a pot of water to a boil, add the sausages, and simmer for about 10-12 minutes.
7. Once cooked, remove the bratwurst from the heat and let rest for a few minutes before serving.

Serving suggestions: Bratwurst can be served in a variety of ways. It is commonly served on a bun with mustard and sauerkraut, but can also be served with grilled onions, peppers, or other toppings. It pairs well with German-style potato salad, pretzels, or roasted vegetables. It can also be sliced and added to soups or stews for added flavor.

Chorizo Sausages

Origin and history: Chorizo is a type of sausage that originated in Spain and Portugal. The sausage has been made for centuries and was originally made with pork and heavily spiced with paprika and garlic. The use of paprika in chorizo is attributed to the influence of the Moors, who introduced the spice to the Iberian Peninsula in the 8th century.

Ingredients and preparation steps:

Ingredients:

• 2 pounds of ground pork
• 2 tablespoons of smoked paprika
• 1 tablespoon of sweet paprika
• 1 tablespoon of garlic powder
• 1 tablespoon of salt
• 1 teaspoon of cumin
• 1/2 teaspoon of dried oregano
• 1/4 teaspoon of ground coriander
• 1/4 teaspoon of cayenne pepper (optional)
• 1/4 cup of white vinegar

Preparation:

1. In a large bowl, combine the ground pork, smoked paprika, sweet paprika, garlic powder, salt, cumin, oregano, coriander, and cayenne pepper (if using). Mix well to combine.
2. Add the white vinegar to the mixture and mix again until everything is evenly combined.
3. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or up to 24 hours, to allow the flavors to develop.
4. Once the mixture has chilled, stuff it into natural or synthetic casings, twisting off links every 4-6 inches.
5. Hang the chorizo links in a cool, dry place to air-dry and cure for several days. Alternatively, you can smoke the chorizo links for 2-3 hours at a low temperature to add a smoky flavor.
6. Once the chorizo is fully cured, it can be stored in the refrigerator for up to 2 weeks or frozen for up to 3 months.

Serving suggestions: Chorizo is a versatile sausage that can be enjoyed in a variety of ways. It can be sliced and added to sandwiches or salads, crumbled and cooked in stews or soups, or grilled and served as a main dish. It is also a popular ingredient in breakfast dishes like huevos rancheros or breakfast burritos. Chorizo can be paired with a variety of ingredients such as eggs, potatoes, peppers, onions, and cheese to create a range of flavorful dishes. It is often used in Mexican and Spanish cuisine, but can be incorporated into many different types of cuisine to add a spicy kick to any meal.

Italian Sausage

Origin and history: Chorizo is a type of sausage that originated in the Iberian Peninsula, which includes Spain and Portugal. It is believed to have been introduced by the Romans, who brought with them the art of sausage-making. The word “chorizo” comes from the Latin word “salsicius,” meaning “seasoned with salt.” The sausage became popular in Spain during the 16th century, and later spread to other countries in Latin America, including Mexico and Argentina. The exact recipe and preparation methods vary depending on the region, but chorizo typically contains a mixture of ground pork, paprika, garlic, and other spices. It is known for its distinctive red color and spicy flavor, which comes from the use of smoked paprika.

Ingredients and preparation steps:

Ingredients:

• 1 lb ground pork
• 2 tablespoons red wine vinegar
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon salt
• 1/2 tablespoon dried oregano
• 1/2 tablespoon ground cumin
• 1/2 tablespoon cayenne pepper
• Hog casings (optional)

Preparation:

1. In a large mixing bowl, combine ground pork, red wine vinegar, smoked paprika, garlic powder, salt, oregano, cumin, and cayenne pepper.
2. Mix well until all the ingredients are evenly distributed.
3. If using hog casings, soak them in water for 30 minutes before stuffing the chorizo.
4. Stuff the chorizo mixture into the hog casings, twisting them to create 4-6 inch links.
5. Refrigerate the chorizo overnight to allow the flavors to meld together.
6. When ready to cook, heat a skillet over medium heat and cook the chorizo links until browned on all sides and cooked through.
7. Serve hot and enjoy!

Serving suggestions: Chorizo is a delicious ingredient that can be used in a variety of dishes and cuisines. This spicy sausage adds a depth of flavor and richness to any meal. It can be grilled, pan-fried, or used as a filling for tacos and burritos. Chorizo is also a popular ingredient in breakfast dishes and appetizers, such as omelets, stuffed mushrooms, and quesadillas. With its versatility and bold flavor, chorizo is a great addition to any meal. Try experimenting with different serving suggestions to discover new and exciting ways to enjoy this delicious ingredient.

 Andouille

Origin and history: Andouille is a French sausage that is stuffed into animal intestines. It was introduced to Louisiana by French immigrants and became a staple of Creole cuisine. Traditionally made with pork, andouille is an important ingredient in dishes such as gumbo, jambalaya, and red beans and rice. Its smoky flavor adds depth to these dishes. While variations of andouille have emerged, its French origins remain an important part of its history and culinary heritage.

Ingredients and preparation steps:

Ingredients:

• 3 pounds pork butt or shoulder, cubed
• 2 tablespoons kosher salt
• 2 teaspoons garlic powder
• 1 tablespoon paprika
• 1 tablespoon cayenne pepper
• 1 tablespoon dried thyme
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon mace
• 1/4 teaspoon allspice
• 1/4 teaspoon ground cloves
• 1/4 cup ice water
• 2 tablespoons red wine vinegar
• 4 feet hog casing

Preparation:

1. In a large bowl, mix together the pork, salt, garlic powder, paprika, cayenne, thyme, black pepper, mace, allspice, and cloves until well combined.
2. Cover the bowl with plastic wrap and refrigerate for 1 hour to allow the flavors to meld.
3. After an hour, attach a meat grinder with a medium-sized die and grind the pork mixture.
4. Add the ice water and red wine vinegar to the ground pork mixture and mix until fully incorporated.
5. Soak the hog casing in warm water for 30 minutes to soften it.
6. Stuff the sausage mixture into the hog casing, twisting and tying off at 4-inch intervals to form individual sausages.
7. Hang the sausages in a cool, dry place to dry for several hours or overnight.
8. After the sausages have dried, they can be cooked by smoking, grilling, or pan-frying.

Serving suggestions: Andouille sausage is a versatile ingredient that can be used in many different ways. It is a popular ingredient in Creole cuisine and is often used in dishes like gumbo, jambalaya, and red beans and rice. Andouille sausage can also be sliced and served as a snack or appetizer. It pairs well with other smoky and spicy flavors, such as chipotle or smoked paprika. Andouille sausage can be grilled, smoked, or pan-fried to enhance its flavors. It can also be used in breakfast dishes like omelets or served on a bun with peppers and onions as a sandwich. Andouille sausage adds depth and complexity to any dish and is a delicious addition to any meal.

Kielbasa

Origin and history: Kielbasa is a sausage that originated in Poland and is an important part of the country’s culinary heritage. It was traditionally made with pork and seasoned with garlic, marjoram, and other herbs and spices. Kielbasa was brought to the United States by Polish immigrants in the late 19th and early 20th centuries and became a popular ingredient in dishes like pierogi, stuffed cabbage, and sauerkraut. Today, kielbasa is enjoyed all over the world and is available in many different varieties. Despite its evolution over time, the sausage’s origins in Poland remain an important part of its history and culinary heritage.

Ingredients and preparation steps:

Ingredients:

• 5 pounds pork shoulder, coarsely ground
• 1/4 cup kosher salt
• 2 tablespoons sugar
• 2 tablespoons garlic powder
• 2 tablespoons paprika
• 1 tablespoon black pepper
• 1/2 teaspoon allspice
• 1/4 cup ice water
• 4-5 feet hog casings (or other natural casings)

Preparation:

1. In a large bowl, combine the ground pork shoulder, kosher salt, sugar, garlic powder, paprika, black pepper, and allspice. Mix well until the spices are evenly distributed.
2. Add the ice water to the bowl and mix again until the water is evenly distributed.
3. Place the hog casings in a bowl of warm water to soften them.
4. Stuff the sausage mixture into the casings, twisting them into links about 4-6 inches long.
5. Hang the sausages in a cool, dry place for 2-3 hours to dry.
6. Smoke the sausages over a low heat until they are fully cooked, about 2-3 hours.
7. Let the sausages cool before slicing and serving. Enjoy on their own or in your favorite kielbasa recipes.

Serving suggestions: Kielbasa is a versatile sausage that can be enjoyed in many ways. Grilled and served on a bun with toppings, baked with sauerkraut and potatoes, fried with onions and peppers, added to soups, sliced into bite-sized pieces for appetizers with cheese and crackers, or skewered with vegetables for a flavorful kebab. Kielbasa is sure to be a crowd-pleaser at any meal.

Hot Dogs Sausages

Origin and history: Hot dogs are a type of sausage that originated in Germany in the 15th century. The first known mention of hot dogs in the United States was in the late 1800s, when German immigrants began selling them from pushcarts in New York City. By the early 1900s, hot dogs had become a popular food at baseball games and other events. The origin of the name “hot dog” is unclear, but one theory is that it comes from the belief that the sausages contained dog meat.

However, there is no evidence to support this claim. Today, hot dogs are a popular food all over the world, enjoyed at barbecues, sporting events, and fast food restaurants. Despite their evolution over time, hot dogs remain an important part of culinary history and cultural heritage.

Ingredients and preparation steps:

Ingredients:

• 1 pound ground beef (or a mixture of beef and pork)
• 1/2 cup ice water
• 1 tablespoon salt
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground mustard
• 1/2 teaspoon black pepper
• Natural casings (optional)

Preparation:

1. In a large bowl, combine the ground beef, ice water, and spices. Mix well until everything is thoroughly combined.
2. If using natural casings, soak them in warm water for about an hour.
3. Set up a sausage stuffer with the appropriate-sized nozzle. If you don’t have a sausage stuffer, you can use a piping bag or simply form the hot dog mixture into patties.
4. If using natural casings, thread one end of the casing onto the nozzle of the sausage stuffer and push it on until the casing is about 4 inches from the end.
5. Fill the sausage stuffer with the hot dog mixture and begin to crank the handle or turn on the motor, filling the casing with the mixture.
6. Twist the casing every 4-6 inches to form individual hot dogs. If not using casings, shape the mixture into patties.
7. Place the hot dogs (or patties) on a baking sheet and let them rest in the refrigerator for at least an hour to let the flavors meld together.
8. Preheat your grill or stovetop griddle to medium-high heat. Grill the hot dogs (or patties) for 3-4 minutes per side, or until cooked through.
9. Serve hot dogs on buns with your favorite toppings, such as ketchup, mustard, relish, and onions.

Serving suggestions: Hot dogs are a classic American food that can be enjoyed in many ways. Serve them on a bun with traditional condiments like ketchup, mustard, and relish, or get creative with toppings like chili, cheese, sauerkraut, or coleslaw. For a healthier option, try serving hot dogs wrapped in lettuce leaves or whole grain tortillas. Hot dogs are also great on their own as a quick and easy snack, or paired with sides like french fries, potato salad, or corn on the cob for a full meal.

 Boudin Blanc Sausages

Origin and history: Boudin Blanc is a sausage that originated in France in the 19th century, made with pork, veal, or chicken meat, as well as milk, eggs, and bread crumbs. It was introduced to Louisiana by French immigrants and became a staple of Cajun cuisine, often made with rice and served as a snack or appetizer, typically fried or grilled and paired with mustard or hot sauce. While it has evolved over time and can now be found worldwide, Boudin Blanc remains an important part of culinary history and cultural heritage in both France and Louisiana.

Ingredients and preparation steps:

Ingredients:

• 1 pound of pork, veal, or chicken meat
• 1 cup of milk
• 1 cup of bread crumbs
• 2 eggs
• Salt and pepper to taste
• Casings (if making sausage links)

Preparation:

1. Cut the meat into small pieces and grind it in a meat grinder or food processor.
2. In a large mixing bowl, combine the ground meat with the milk, bread crumbs, and eggs. Mix well until the ingredients are fully incorporated.
3. Season the mixture with salt and pepper to taste.
4. If making sausage links, stuff the mixture into casings and tie them off at regular intervals to create individual sausages. Alternatively, the mixture can be shaped into patties or balls.
5. Cook the Boudin Blanc according to your desired method. It can be boiled, fried, grilled, or baked, depending on the recipe.

Serving suggestions: Boudin Blanc can be served in a variety of ways, depending on personal preference and the recipe being used. In Louisiana, it is often enjoyed as a snack or appetizer, either on its own or paired with mustard, hot sauce, or other condiments. It can also be served as a part of a larger meal, such as with rice and vegetables, or used as an ingredient in other dishes like jambalaya or gumbo.

In France, Boudin Blanc is often served as a delicacy, sometimes with truffles or other fancy ingredients, and is typically enjoyed during the holiday season. Regardless of how it is served, Boudin Blanc’s creamy texture and rich flavor make it a versatile and delicious addition to any meal.

Blood Sausage

Origin and history: Blood sausage, also known as black pudding, is a sausage made by cooking blood or dried blood with a filler until it congeals when cooled. It has a long history that can be traced back to ancient times, with evidence of its consumption found in various cultures around the world. Blood sausage was popular in medieval Europe, where it was often made with pork or beef blood, and served as a luxury item at feasts or special occasions.

Today, it remains a popular food item in many parts of the world and can be found in a variety of recipes and preparations. It is often served as a part of traditional breakfasts or as an ingredient in stews and casseroles. However, the consumption of blood sausage remains a controversial topic in some cultures and regions.

Ingredients and preparation steps:

Ingredients:

• 1 pound of blood (pork or beef)
• 1 pound of filler (oats, barley, bread crumbs, etc.)
• 1/2 pound of pork fatback, chopped into small pieces
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon of salt
• 1 teaspoon of black pepper
• 1 teaspoon of dried thyme
• 1/2 teaspoon of dried sage
• 1/2 teaspoon of dried marjoram
• 1/2 teaspoon of nutmeg
• 1/2 teaspoon of allspice
• 1/2 cup of red wine (optional)

Preparation:

1. In a large bowl, mix together the blood, filler, and pork fatback until well combined.
2. In a separate pan, sauté the onion and garlic until soft and translucent.
3. Add the sautéed onion and garlic to the blood mixture, along with the salt, pepper, thyme, sage, marjoram, nutmeg, and allspice. Mix well.
4. If using red wine, add it to the mixture and stir until combined.
5. Stuff the mixture into casings or tie it into a muslin cloth.
6. Place the sausage into a pot of simmering water and cook for 1-2 hours, or until firm and cooked through.
7. Once cooked, remove the sausage from the water and let it cool. It can be eaten cold or grilled or fried until crispy.

Serving suggestions: Blood sausage, also known as black pudding, is a versatile ingredient that can be used in a variety of dishes. It is commonly served as a part of traditional breakfasts in many cultures, including in the United Kingdom and Ireland, where it is often accompanied by eggs, bacon, and toast. Blood sausage can also be used in stews and casseroles, where its rich and savory flavor adds depth to the dish. In some regions, blood sausage is even used as a pizza topping or as an ingredient in sandwiches and burgers. When serving blood sausage, it is often accompanied by condiments such as mustard, apple sauce, or ketchup, which help to balance the richness of the sausage.

While the consumption of blood sausage is not universally accepted, it remains a popular and flavorful ingredient in many parts of the world, with a long and fascinating history.

Merguez Sausages

Origin and history: Merguez is a spicy sausage that originated in North Africa, particularly in Morocco and Algeria. The sausage is made with ground lamb or beef, and is seasoned with a variety of spices, including paprika, cumin, and chili pepper. Merguez is believed to have been introduced to France in the 20th century, when North African immigrants brought their culinary traditions with them.

Today, Merguez is a popular ingredient in French and North African cuisine, and can be found in a variety of dishes, from sandwiches to stews. In fact, it is often referred to as the “national sausage” of France. In addition to its popularity in France, Merguez has also gained recognition in other parts of the world, and can now be found in many countries, including the United States and Canada.

Ingredients and preparation steps:

Ingredients:

• 1 pound of ground lamb
• 1 tablespoon of sweet paprika
• 1 tablespoon of cumin
• 1 teaspoon of coriander
• 1 teaspoon of cayenne pepper
• 1/2 teaspoon of ground cinnamon
• 1/2 teaspoon of ground allspice
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of salt
• 1/4 teaspoon of freshly ground black pepper
• 2 tablespoons of harissa paste (optional)
• 1/4 cup of ice water
• Hog casings (optional)

Preparation Steps:

1. 1. In a large mixing bowl, combine the ground lamb with the sweet paprika, cumin, coriander, cayenne pepper, cinnamon, allspice, garlic powder, salt, and black pepper. Mix thoroughly to evenly distribute the spices.
   2. If using, add the harissa paste to the mixture and mix well.
   3. Slowly add the ice water to the mixture and continue mixing until it becomes sticky and well combined.
   4. Cover the mixture with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
   5. If using, stuff the mixture into hog casings and twist into links. Alternatively, the mixture can be formed into patties or meatballs.
   6. Heat a grill or skillet over medium-high heat and cook the Merguez sausage until browned and fully cooked, about 4-5 minutes per side.
   7. Serve hot with your desired accompaniments.

Serving suggestions: Merguez sausage is a versatile ingredient that can be enjoyed in a variety of ways. It is commonly grilled or pan-fried and served as a part of a sandwich, wrap, or on its own as a snack or appetizer. Merguez can also be used as an ingredient in stews, soups, and casseroles to add a spicy kick of flavor. It pairs well with grains like couscous, rice, and quinoa, as well as vegetables like eggplant, zucchini, and bell peppers.

Linguica Sausages

Origin and history: Linguica is a type of sausage that originated in Portugal and is widely consumed in Portuguese-speaking countries, such as Brazil and Angola. The sausage is made with pork, garlic, and paprika, which gives it a distinct flavor and color. Linguica has a long history that can be traced back to the Roman Empire, where the practice of smoking meat was first introduced. In Portugal, linguica became popular during the Age of Discoveries, as it was a staple food item for sailors embarking on long voyages.

Today, linguica is enjoyed in a variety of dishes, from stews and soups to sandwiches and breakfast dishes. It has also gained popularity in the United States, particularly in areas with a large Portuguese or Brazilian population, where it can be found in specialty stores and restaurants.

Ingredients and preparation steps:

Ingredients:

• 2 pounds of ground pork shoulder
• 1 tablespoon of paprika
• 1 tablespoon of red pepper flakes
• 1 tablespoon of garlic powder
• 1 tablespoon of onion powder
• 1 tablespoon of salt
• 1 tablespoon of black pepper
• 1/4 cup of red wine vinegar
• 1/4 cup of water
• Natural casings

Preparation Steps:

1. In a large bowl, combine the ground pork, paprika, red pepper flakes, garlic powder, onion powder, salt, and black pepper.
2. Mix the ingredients thoroughly, using your hands or a stand mixer with a paddle attachment.
3. Add the red wine vinegar and water to the meat mixture, and continue mixing until well combined.
4. Soak the natural casings in cold water for about 30 minutes to soften them.
5. Stuff the meat mixture into the casings, making sure to remove any air pockets and to twist the sausages into links.
6. Prick any air bubbles with a needle or toothpick.
7. Hang the sausages to dry for a few hours or overnight in a cool, dry place.
8. To cook the sausages, heat a grill or a frying pan over medium-high heat and cook the sausages for about 4-5 minutes per side, or until fully cooked through.

Serving suggestions: Chouriço can be enjoyed in a variety of ways and is a versatile ingredient in many dishes. It can be sliced and served as an appetizer, either on its own or with cheese and crackers. It is also a popular ingredient in stews and soups, adding a rich and savory flavor to the dish. Chouriço can also be used as a topping on pizza or added to pasta dishes for a spicy twist. In Portuguese cuisine, it is often served as part of a breakfast dish called “papas de milho,” which is a type of cornmeal porridge topped with slices of Chouriço.

Blog Post Conclusion on Types of Sausages

In conclusion, sausages are a versatile and delicious food that have a rich history and cultural significance around the world. From the spicy and flavorful Merguez sausage of North Africa to the savory and hearty Linguica of Portugal, there are countless varieties and preparations to explore. Whether you enjoy them grilled, fried, or simmered in stews and casseroles, sausages are a satisfying and convenient food that can be enjoyed in a variety of settings.

By learning more about Types of Sausages, the ingredients and preparation methods of different types of sausages, you can expand your culinary knowledge and impress your friends and family with new and exciting dishes and your knowledge of diffrent Types of Sausages. So why not try out some of the recipes and serving suggestions mentioned above, and discover the many flavors and traditions of this beloved food?

FAQ on Types of Sausages

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