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An Italian sausage originating in northern Italy that is commonly found only in Italy or various regions throughout the world with a large populace of Italians.

A mildly flavored sausage that can be made with pork, veal, or chicken with the addition of rice as a filler, giving the sausage a pale color.

A sausage made from scraps of cooked pork head, pork cheeks, and organ meat that have been ground and combined with cornmeal or oatmeal, strained broth, sage, onions, and other seasonings.

A type of sausage traditionally made from ground veal and pork (usually more veal than pork), with milk and eggs added, that may be seasoned with chives and parsley.

A slightly dry sausage of pork and/or beef combined with a mixture of spices, most notably coriander.

A German sausage made with ground bits of pork that be taken from various pork cuts as well as pig snoots, beef blood, and seasonings.

A spicy Creole dish made with rice, ham, tomatoes, onions, peppers, and seasonings, and occasionally other meats or shellfish.

A name given to a wide variety of fresh sausages produced with seasonings and ingredients that duplicate or are similar to or are actually the same as the Italian methods used for making their sausages.

A type of sausage made from scraps of cooked pork combined with oatmeal that usually tastes the best when it is fried.

A long thin Chinese sausage that is similar to andouille or chorizo sausage, but is not quite as spicy.

A type of blood sausage that is German in origin. It is a large link sausage that is made of pig's blood, suet, bread crumbs, and oatmeal.

Native to Spain, this type meat is a cured hard Sausage that resembles a traditional hard salami. Salchichon Sausage is produced from pork meat that is coarsely ground with some spices added.

An uncooked, smoked, Portuguese-type sausage made from coarsely ground pork butts. It is typically seasoned with garlic, cinnamon, pepper, salt, and cumin seeds and then cured in a vinegar pickling liquid before being stuffed into a casing.

A German sausage made of pork, which is red in color and seasoned with white pepper and coriander. It has a soft spreadable texture and is ready to eat because it has been cured and smoked.

A German sausage made of pork that is red in color and seasoned with white pepper and coriander. It has a soft spreadable texture and is ready to eat because it has been cured and smoked.

Commonly served in Moroccan food dishes, this meat product consists of lamb that is ground, mixed with herbs, spices and seasonings such as garlic, cumin, chili paste, and cayenne pepper, and then stuffed into a sausage casing.

A traditional Italian pork sausage made throughout Italy but most notably northern Italy, that is considered to be a mild homemade or country sausage.

A dry Italian sausage made from choice cuts of fresh pork that are combined with natural seasonings and cured with smoke and chili pepper.

A type of sausage consisting of fresh ground pork that is seasoned with sage and pepper. It is uncooked and marketed as links, patties, or in a bulk form.

A dry, French sausage that contains pork meat combined with finely diced fat. It is seasoned with garlic and spices and then cured and air-dried.