Sausage differs in the meat used, the seasonings and the method of preparation. It can be cooked, dried, fresh and also smoked. Here are ten popular varieties:
Bratwurst is a German sausage with many different varieties. It can be made from beef, pork or veal. In many varieties, marjoram is a characteristic ingredient.
Bockwurst is also a German sausage. It is made from ground veal and pork. In contrast to Bratwurst, it uses more veal than pork. Paprika is one of the seasonings.
Cervelat is a sausage that is primarily produced in Switzerland but also in parts of France and Germany. It is often called the national sausage of Switzerland. The Swiss variety has beef, bacon, pork and pork rind.
Chipolata is a French sausage often eaten for breakfast. It is usually grilled and is made from pork, herbs and spices.
Chorizo is a Spanish sausage that is also produced in many other countries. It is made from pork and may be cooked before eating.
Cumberland is an English sausage made of pork and seasonings. The distinctive feature is that the meat is chopped, not ground.
Knackwurst is a sausage of northern German origin. It contains ground veal, ground pork and fresh garlic. It is a specialty of Hamburg.
Merguez is a spicy sausage from North Africa. It is made with uncooked lamb or beef, or sometimes a mixture of the two. Merguez is usually eaten grilled.
Pepperoni is an American variety of salami, usually made from cured beef and pork. It is a common topping on pizzas.
Salami is a cured sausage typically made from beef or pork. Though salami is produced in many countries, it is typically associated with Italy. In parts of northern Italy, goose salami is traditional.
Many varieties of sausage are produced throughout the world. Three of the ten sausages here, Bratwurst, Bockwurst and Knackwurst, are of German origin. This indicates that German sausages are among the most popular.
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