Europe
Sausage has a vastly different preparation among European countries. In the UK and Ireland, fresh, raw sausages made from a mixture of meats are a popular part of the countries’ diets. In Italy, sausages are often made of pure pork and are commonly dried. Spain and Portugal have the choricao, which is where the Goan choris came from. Germany however boasts the widest range of sausages, including wieners, bratwursts, knockwursts and bockwursts.
Latin America
Within Latin America, many regional sausage varieties and recipes exist, including blood sausages (morcilla), chorizo and salchichas (similar to hot dogs). The most common variety is chorizo, which is raw, rather than cured and dried as in the Spanish version. Even varieties among chorizo exist ” in Mexico it’s generally fresh and deep red in color, while in the rest of Latin America, it’s often served coarsely chopped and uncolored.
Asia
In Asia, sausage is most widely consumed in Thailand, which produces many regional varieties. In northern Thailand, sai ua, a grilled minced pork sausage with curry paste is popular. A northeastern region called Isan, sai krok Isan, is home to a fermented sausage with a distinctly sour taste. Thai sausages are commonly paired with sticky rice, fresh vegetables and Thai chili paste.
North America
Two varieties of sausage are distinct to North America. The first is breakfast or country sausage which is fresh and commonly sliced into patties, pan-fried or cooked into eggs. The other, andouille, comes from the state of Louisiana. A staple in Cajun and Creole cooking, andouille is made mainly of pork and tends to be spicy in flavor.
India
In India, meat products aren’t always mapped and recorded. The Goan sausage is famous by virtue of Goa being a tourist state. Sausages are found all over Goa. In the North East of India, there are communities that make pork and mutton sausages, some of them really spicy, and have created their own traditional sausage products.
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Frankfurters, Germany
Combination of beef and pork or all beef which is cured, smoked and cooked; seasonings may include coriander, garlic, ground mustard, nutmeg, salt, sugar and white pepper; fully cooked but usually served hot; terms “frankfurter,” “wiener” and “hot dog” often used interchangeably; sizes range from big dinner frankfurters to small cocktail size; may be skinless or with natural casings.
Linguica, Portugal
Portuguese sausage made from coarsely ground pork, seasoned with garlic, paprika, cumin seeds and sometimes cinnamon; brined with vinegar pickling liquid before stuffing; smoked; also called Longanzia.
Mortadella, Italy
Italian-style sausage composed of very finely chopped, cured pork and beef with added cubes of white fat; delicately spiced with garlic, nutmeg and coriander; stuffed into larger diameter casing and sliced.
Andouille | France
In France the traditional andouille is composed primarily of the intestines and stomach. In the US the sausage is most often associated with Cajun cooking, where it is a coarse-grained smoked sausage made using pork, garlic, pepper, onions, wine, and seasonings. Traditional Andouille however is heavily spiced and used as an ingredient where a smoked sausage version is more commonly available and consumed as is or on a bun.
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The difference between fresh and cured sausage?
Most often found on a restaurant’s charcuterie plate, cured sausage is cooked, frozen or smoked and generally ready-to-eat. Popular dry sausages, like chorizo, pepperoni, salami and mortadella, are made from a more concentrated form of meat and a small amount of cure. The sausage is packed into the casing and then goes through a controlled and continuous air-drying process. Fresh sausages on the other hand do not use cure and are not smoked in a cold smoker. They are cooked before serving.
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How to make a Polish sausage
1/2 kilo ground pork
1/4 kilo lean ground beef
2 teaspoons minced garlic
1 teaspoon freshly ground black pepper
1 tablespoon salt
1 tablespoon brown sugar
1/2 teaspoon ground allspice
1 teaspoon fresh oregano
1/2 teaspoon liquid smoke flavoring
• In a large bowl, combine pork, beef and garlic.
• In a separate bowl, stir together black pepper, salt, brown sugar, ground allspice, marjoram and liquid smoke.
• Combine mixtures and knead with hands to combine.
• Fill casings with meat mixture and refrigerate overnight. Boil or grill before serving.
*The traditional sausage is made with pork and beef, but can be substituted for chicken and turkey respectively. If you’re using white meat, increase your allspice and pepper quantities a little.
