Sausage That Tastes Like Beef Sticks

For thousands of years, sausage has been a popular meat product across a wide range of cuisines. Who tin resist the aroma of sausage sizzling on the skillet for breakfast or the taste of meat smoked and seasoned to perfection? Even if you consider yourself a sausage enthusiast, you may not realize just how many types of sausage in that location are. We're going to cover 25 of the world'due south most famous varieties of sausage and explain how this earth culinary favorite is fabricated.

Types of Sausage

Sausage is a very general term that encompasses virtually endless regional meat products. It consists of ground or minced meat and spices, and some kinds contain added fat or grains, every bit well. These meats sell in various forms, from fresh, footing sausage to ropes and links.

Yous'll discover that, just as French republic tends to exist the star when it comes to cheese guides, Germany is rex concerning sausages. That said, the sausages on our list hail from all over the globe, with many of them available correct here in the U.South. The kinds of sausages we're going to cover include:

• Fresh country sausage
• Summer sausage
• Salami
• Pepperoni
• Bologna
• Smoked sausage
• Frankfurter
• Blood sausage
• Andouille
• Chorizo
• Loukaniko
• Italian sausage
• Bratwurst
• Beerwurst
• Bockwurst
• Bauerwurst
• Knackwurst
• Weisswurst
• Thuringer
• Landjaeger
• Kielbasa
• Hungarian sausage
• Caput cheese
• Chinese sausage
• Poultry sausage

Store Our Sausages

i. Fresh State Sausage

Fresh state sausage is likewise commonly known as breakfast sausage considering people frequently serve it with breakfast. This meat is a pop blazon of American sausage made from pork and mild seasonings. Country sausage has its origins in rural America, where farmers found delicious ways to make the most of all parts of a butchered pig.

It can come in a few dissimilar forms, all of which are raw and require cooking. You can get fresh country sausage equally loose sausage meat, in individual links or in longer coils.

2. Summer Sausage

Summer sausage is another type of American sausage. Americans utilise the characterization "summer sausage" to use to a broad variety of recipes, with near consisting of a combination of pork and beef. What all summertime sausages have in common is that they undergo curing, meaning you can keep them on a shelf without needing refrigeration. You can also relish them without cooking them.

You can cure summer sausages in unlike ways, including smoking and drying. Despite the name, this meat tends to exist a favorite wintertime snack.

3. Salami

Another multifariousness of cured sausage that is popular in the U.S is salami, which, similar summertime sausage, is a general category of sausage. In this instance, it refers to fermented, aged sausage. Ane of the most popular types of salami in the U.S. is Genoa salami, named later on the region in Italia where information technology originated.

This type of salami consists of pork, wine and seasonings. It contains a fair amount of fat, making it soft compared to difficult salami. Salami can add a succulent, tangy flavor to cold cut sandwiches.

4. Pepperoni

Pepperoni is a type of salami, and though people tend to think of it as Italian, information technology is actually an American sausage variety. People brand pepperoni from beefiness, pork or a combination of both. The pepperoni Americans love to apply every bit a pizza topping is typically semi-dry or cooked, and sausage makers cut it into pocket-size slices. More traditional varieties of pepperoni are dry out.

The kind of pepperoni non intended for pizza is ordinarily larger in diameter and, like other types of salami, tin make a flavorful improver to a deli sandwich.

5. Bologna

Some other famous sausage in America is bologna, which contains finely ground pork, beef or both. This ready-to-swallow sausage comes from Bologna, Italia. However, in Italia, it is called mortadella and sometimes contains pistachios. In the U.S., most people think of bologna as a cheap type of mass-produced lunchmeat, but bologna can be a loftier-quality, gourmet multifariousness of sausage, as well.

An example is Lebanese republic bologna, a semi-dry fermented sausage made from beef and a unique combination of spices. You can enjoy several other types of gourmet bologna every bit a snack or on a sandwich.

6. Smoked Sausage

Technically, any sausage that goes into a smoker as role of its training is smoked sausage. But in American grocery stores and delis, yous're probable to run into some ropes of meat simply labeled as "smoked sausage." This mildly seasoned sausage is usually fully cooked before being smoked. Some mass-produced versions may contain bogus smoke for flavour, but traditional varieties of smoked sausage are still hardwood smoked. Slices of smoked sausage are a popular addition to breakfast dishes, potato dishes and bean soups.

vii. Frankfurter

Too called wieners or hot dogs, frankfurters are ane of America's favorite sausages. These sausage links typically incorporate a mixture of pork and beef, though yous can also detect all-pork and all-beef versions. Frankfurters originally hail from Frankfurt am Master, Germany, simply they made their manner to the U.S. at the dawn of the 20th century and were an instant hit.

The start hot dog stand up, which introduced Americans to frankfurters served in a long bun, opened in 1916 at Coney Island. Frankfurters continue to be a pop summertime food.

8. Blood Sausage

Black sausage is any ground meat containing creature blood equally part of the recipe. One of the most famous examples is blackness pudding, a blood sausage from the U.k. and Ireland that people ordinarily serve with breakfast. Black pudding consists of pig claret, fat and oats or groats.

Sausage makers typically cook this meat before selling it, and it is very dark in color — hence the proper name. This recipe may not audio highly-seasoned to most Americans, but information technology is hugely popular across the swimming.

9. Andouille

Andouille is French in origin and is a prized ingredient in Cajun cooking. This sausage contains coarsely footing pork along with wine, garlic, pepper and other seasonings. The footing meat is blimp into a casing and double smoked. This cooking technique makes andouille a flavorful sausage perfect for dishes similar jambalaya and gumbo. Information technology comes in links or in a rope and is typically sliced and sauteed before being added to meals.

x. Chorizo

Chorizo is a popular type of spicy pork sausage used in Spanish and Mexican cooking. The Spanish variety is typically smoked and seasoned with garlic and smoked paprika. Mexican chorizo, on the other paw, is raw and seasoned primarily with chile peppers and vinegar. Castilian and Mexican chorizo are not interchangeable, but both are deliciously flavorful and work well in Latin dishes.

One of the about popular chorizo dishes is chorizo and eggs. In the U.S., you usually find this meat in a ready-to-eat form, either dry or semi-dry.

xi. Loukaniko

Loukaniko is the Greek word for sausage. The Greeks' signature sausage includes pork and lamb. Information technology gets its signature flavour from orange zest, along with seasonings like garlic and cumin. You lot tin prepare loukaniko in various ways, then you may detect it sold equally fresh, semi-dry, cured or smoked.

Depending on how you fix this ground meat, it may resemble salami or raw link sausage. Loukaniko pairs well with Greek dishes, but you can too grill the links and enjoy them just as yous would a frankfurter or bratwurst.

12. Italian Sausage

Italy is home to diverse sausage types, so the term Italian sausage, or salsicca, is relatively broad. Italian sausage is usually sold fresh, either as loose meat or in casings. It traditionally consists of pork and seasonings like fennel, garlic, anise seeds and other spices. In the U.Southward., y'all tin can find mild varieties of Italian sausage — which have a sweeter taste — and spicy types, which contain red pepper flakes for heat and added flavor. Yous tin can grill Italian sausage in individual links and serve them on a bun.

thirteen. Bratwurst

The term bratwurst is a generic proper noun for German sausage, which includes seasonings like black and white pepper, mace, rosemary, coriander and nutmeg. In Old High German language, brät refers to finely chopped meat, and wurst means sausage, which is why you'll see many of the following sausage types finish in "-wurst." Well-nigh often, bratwurst contains pork and sells in links. Americans commonly refer to the individual links as brats, and they grill and serve them like frankfurters. Bratwurst is also bang-up with sauerkraut or potatoes.

fourteen. Beerwurst

Beerwurst — also spelled bierwurst — is a type of Bavarian sausage used every bit sandwich meat. It is not very common in the U.S. Beerwurst doesn't incorporate whatever beer, only people often pair it with beer as a snack. This deli-manner sausage consists of pork, beef and a generous corporeality of garlic, which contributes to its distinctive flavor. Beerwurst is cooked and smoked, and then it is set up to eat. Deli chefs slice information technology from a large cylinder rather than put it into individual links.

fifteen. Bockwurst

Bockwurst is another pop type of German sausage. Bockwurst is specially prevalent in southeastern Pennsylvania, where German culinary traditions influence the local cuisine. Bockwurst is typically sold raw in links. This sausage includes pork, veal, balmy seasonings and fragrant herbs, making information technology a type of meat that goes well in numerous dishes. Some examples include boiled cabbage and potatoes or breakfast skillet dishes. Bockwurst is as well delicious on its ain with a condiment like catsup.

xvi. Bauerwurst

Bauerwurst is besides called bauernwurst, or "farmer's sausage" in German. It is a coarse-textured beef and pork sausage, full of multiple seasonings, such as garlic, marjoram, mustard seed and onion. It is smoked, which contributes to its flavor. Bauerwurst sells in thick links or ropes. Since it is cured, it is rubber to consume, but virtually people heat it, as you lot would with American-fashion smoked sausage before serving it in traditional German dishes.

17. Knockwurst

Side by side in the German section of this list is knockwurst, also spelled knackwurst, which comes from due north Germany. It ordinarily contains beef or veal, pork or a combination of these meats. Garlic is the dominant flavor. Knockwurst is traditionally stuffed into natural casings, making them brusque, plump sausages. The name comes from the German word "knack," which translates to "snap," the sound you'll hear when you bite into one of these meats. Knockwurst is best served grilled and goes very well with sauerkraut.

18. Weisswurst

Weisswurst is too called white sausage for its pale, grayish-white appearance. This traditional Bavarian meat may expect foreign, but it is delicious. Information technology includes pork and veal along with bright-tasting additions similar lemon, ginger, parsley and more than. Cooks traditionally stuff the sausage into thick natural pork casings. This balmy meat is a favorite mid-forenoon snack in Germany and features on many Oktoberfest menus, alongside bread, sweet Bavarian mustard and beer.

nineteen. Thuringer

Thuringer sausage comes from Thuringia, a state in east-fundamental Federal republic of germany. The most famous Thuringian meat is known as thüringer rostbratwurst. Information technology consists of pork mixed with some beef or veal and flavorings similar garlic, marjoram, caraway and cumin. The oldest recipe for it dates back to the 15th century. The mixture goes into long, narrow casings and may be smoked or sold fresh. Thuringer is generally all-time prepared through grilling.

20. Landjaeger

Landjaeger, or landjäger, is a type of semi-dry, fermented German sausage that is a favorite snack in Pennsylvania Dutch country. It is also known as hunter'due south sausage considering information technology is a ready-to-swallow source of protein for hunters, hikers and other outdoors people — no refrigeration needed. For this reason, it has historically been a useful source of food for soldiers. Landjaeger sausages come as pocket-size baton shapes, making them ideal as individual portions.

21. Kielbasa

Kielbasa is the Polish word for sausage, so whatsoever type of Shine sausage is a kielbasa. The signature kielbasa nosotros know and dearest in the U.S., which people refer to equally Smoothen sausage, is a prepare-to-eat sausage that comes in a signature U-shape. It consists of coarsely ground pork, garlic and other seasonings. Americans frequently smoke their Polish-style sausage, which adds to the flavour. Kielbasa sliced and sauteed works well in the aforementioned dishes as different varieties of smoked sausage, including rice, beans, potatoes, pasta, soups and more than.

22. Hungarian Sausage

As with the broad term "Smoothen sausage," Hungarian sausage refers to any sausage from Hungary. This meat contains pork, garlic and paprika primarily. It can also include seasonings similar black and white pepper, marjoram, caraway and more than. Some varieties fifty-fifty comprise white wine or cognac. Hungarian sausage is known for its elongated shape. People sell it fresh, smoked or dried. If you ever get to try Hungarian sausage, try making stew.

23. Caput Cheese

Head cheese may win the honour for the oddest-named meat, merely it makes more than sense when yous understand where this type of sausage originates. The coarsely cut meat comes from the heads of livestock, usually calves or pigs. People call it "cheese" considering it forms a jelly or loaf-like product. Chefs place the mixture into a mold and melt information technology, and and so information technology is ready for slicing and eating. Caput cheese comes from Europe and is not as popular hither in the U.S.

24. Chinese Sausage

The vast majority of the globe's sausages are European, merely Asian cooking oft uses basis pork to create sausages too. Chinese sausage refers to whatsoever sausage originating from Mainland china, and it is usually a sweetened, salted and smoked dry pork version. It may incorporate ingredients like soy sauce, rice wine and rose water. Chinese sausage is tasty on its own, though it makes a flavorful addition to stir-fry and other Chinese dishes.

25. Poultry Sausage

While red meat is the usual choice for sausage, sausages containing poultry accept been growing in popularity. Companies often market these products as leaner alternatives to traditional forms of sausage. For instance, a light carte at a breakfast eatery might substitute typical American breakfast sausage with turkey patties or links. These sausages can exist delicious in their own right, though. For example, maple apple sausage grillers brand for a mouth-watering breakfast care for.

How Is Sausage Fabricated?

Equally we've seen, there are many kinds of sausage, then the recipe for how to make it is primarily dependant on the variety in question. The essential steps for how people create most sausage types are as follows:

• Pace one: First, the sausage maker grinds or minces the meat and mixes it until it reaches the right consistency. Pork is the most popular meat of choice, though cooks often mix it with beef or veal.
• Stride 2:Then, the seasonings become in, and the sausage mixture rests overnight — or long enough for the flavors to combine. Any sausage sold fresh as loose, ground meat would be set up at this bespeak, but for encased sausage, another pace remains.
• Step three: The mixture goes into a machine that feeds it through a spout. The casings, whether natural or artificial, are bunched up over the spout. As the sausage comes through, information technology fills the casing.
• Step four:Once the whole casing is full, it may remain in a rope, or the sausage maker may pinch it at evenly spaced intervals and spin the sausage to create closed-off places. The maker can then cutting these seams to form private links.
• Step 5:For some sausages, the next step is cooking, smoking or both. Smoking sausage can add flavour as well as preserve it and brand information technology ready-to-eat. Other sausages may be hung to dry out-historic period, another process that affects the taste and preserves the meat.

At that place are multiple styles or levels of preparation yous'll detect amidst different types of sausages. It's helpful to understand the difference betwixt these classifications:

• Fresh sausage: Fresh sausage is raw. Stores may sell it in ropes, links or a loose basis mixture. Y'all must cook this type before consuming it. Link sausage typically does best when boiled and then seared or grilled to dark-brown the outside.
• Cooked sausage: This sausage consists of cooked fresh meat, so it is set to eat when you buy information technology. A typical example is hot dogs. Yous must refrigerate these meats to go along them fresh until you eat them.
• Smoked sausage: Smoked sausage is either wearisome smoked or cooked and and then smoked. This sausage is gear up to consume, but almost varieties require refrigeration.
• Semi-dry sausage:As the name suggests, semi-dry varieties are partially dried. This process occurs while the sausages are beingness smoked, which also thoroughly cooks them. Semi-dry sausages are often shelf-stable.
• Dried sausage: Fully dry sausage is aged and cured, making it gear up to eat without any need for refrigeration. People typically enjoy them as a snack or as part of a meal. You lot can eat them either as a small stick or as slices from a whole sausage.

Enjoy Quality Sausages From South. Clyde Weaver

If y'all want to enjoy artisanal sausages in your kitchen, South. Clyde Weaver offers many types of sausage, all of which tin be enjoyed on their own or used to add fantastic flavor to multiple dishes. As a company steeped in the Pennsylvania Dutch tradition, we know how to recreate classic German language sausages, equally well as American favorites. We use time-honored methods and quality ingredients to brand all our meats and cheeses. Browse through our online store, and notice out just how delicious gourmet sausage can be.

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