15 Various types of sausage you can make or buy

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This is not a comprehensive list by any stretch, I at least wanted to cover the more popular sausages. There are ultimately many variations and are prepared differently in many parts of the world. 

I was very happy when I experimented and made my own sausage, it was better than store bought, and I knew the exact ingredients. The snap that bratwurst I made had got me hooked, I made a spicy bratwurst and upon researching I was intrigued of how many sausages there were and the various cultures from around the world that influence the ingredients and types.

1. Italian sausage - pork sausage usually made with fennel seed or anise. Usually sold in sweet or hot.

2. Bratwurst - German sausage made with pork or veal. Brat = finely chopped meat. Wurst = sausage. Salty, mild, garlic. Check out the Spicy Beer Bratwurst I made from scratch.

3. Andouille - pork sausage made with garlic, pepper, onions, and wine. Originating in France. Cajun cuisine staple.

4. Chorizo - Chopped or ground pork, paprika and garlic. Spicy Mexican cuisine. Deep red color.

 

5. Kielbasa - Means sausage in polish, Originated from Poland. Contains pork, veal, or various other meats. Can be seasoned with garlic, juniper, marjoram. 

6. Breakfast sausage - pork sausage commonly seasoned with black pepper, sage and is served ground, patties, or links.

7. Salami - cured sausage, fermented and air-dried meats typically pork. Originating in Italy. 

8. Genoa Salami - cured sausage made with pork and maybe veal. Seasoned in garlic, salt, black and white peppercorns, and red or white wine. Originated in Genoa Italy. 

9. Boudin - Cajun cuisine sausage made with pork, rice, vegetables such as onions, and green peppers, and seasonings. 

10. Hot dog - also known as the Frankfurter, originating in Frankfurt Germany. Made with meat trimmings and fat. Seasonings such as salt, garlic, and paprika and cure preservatives. According to USDA.  Hot dogs can contain no more than 20% mechanically separated pork.

11. Pepperoni - cured dry sausage. Made from pork or beef. Seasoning includes paprika which gives its red color. Peperoni is actually American not Italian. 

12. Mettwurst - strongly flavored German sausage. Made from raw minced pork, cured and cold smoked. Usually made with garlic, pepper and spices. Some other spices might be marjoram or caraway and maybe even a rum or cognac.

  

13. Bologna - finely ground meat. May contain pork, beef, chicken or turkey. Somewhat similar to Italian mortadella. Typical seasoning might include black pepper, nutmeg, allspice, celery seed, and coriander. Check out my Smoked Bologna Roll I made.

 

14. Summer sausage - usually a mixture of pork but may include beef or venison. Summer sausage is fermented and can be dried or cold smoked. Seasoning may include mustard seed, black pepper, garlic, and salt. Summer sausage got its name due to needing little or no refrigeration and could be kept for eating in warmer months. Of course, this predated electricity and refrigerators. 

15. Knackwurst - or called knockwurst. Knacken in German means to crack. German sausage that is plump and juicy and usually contains pork, veal, and occasionally beef and garlic. Knackwursts are usually aged for a few days then smoked.   

If you want to try to make your own sausage. I recommend the KitchenAid grinder attachment

I also recommend the Hi mountain Spicy Beer Bratwurst kit. They have a lot of other kits as well. 

Image by rawpixel.com

Smoked Beer Bratwurst

Grinding the pork

Beautiful sausage rings

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