Sausages

Skilandis or Kindziukas is a Lithuanian sausage.

Sujuk is a dry, spicy sausage which is eaten from the Balkans to the Middle East and Central Asia.

Frankfurter Rindswurst (German for “Frankfurt beef sausage”) is a sausage made of beef.

Chorizo (Spanish) or chouriço (Portuguese) is a type of pork sausage.

A hot dog (also spelled hotdog) is a cooked sausage, traditionally grilled or steamed and served in a sliced bun as a sandwich.

Kaszanka is a traditional blood sausage in east and central European cuisine.

A sausage roll is a British savoury pastry snack, popular in Commonwealth nations and beyond.

Currywurst (German pronunciation: [ˈkœʁiˌvʊʁst]) is a fast food dish of German origin consisting of steamed, then fried pork sausage (German: Bratwurst) typically cut into slices and seasoned with curry ketchup, a sauce based on spiced ketchup or tomato paste, itself topped with curry powder, or a ready-made ketchup seasoned with curry and other spices.

Lukanka (Bulgarian: луканка) is a Bulgarian (sometimes spicy) salami unique to Bulgarian cuisine.

Krakowska (pronounced /krəˈkɒvskə/ krə-KOV-skə) is a type of Polish sausage (kielbasa), usually served as a cold cut.

The Carniolan sausage (Slovene: kranjska klobasa; Australian English: Kransky, German: Krainer Wurst, Southern African English: Russian, Italian dialect of Trieste: luganighe de Cragno) is a Slovenian sausage most similar to what is known as kielbasa or Polish sausage in North America.

Pepperoni, also known as pepperoni sausage, is an American variety of salami, usually made from cured pork and beef mixed together.

Bratwurst (German: [ˈbʁaːtvʊɐ̯st] ) is a type of German sausage made from veal, pork or beef.

Salami is a type of cured sausage consisting of fermented and air-dried meat, typically beef or pork.

A debrecener (Hungarian: debreceni kolbász, German: Debre(c)ziner) is a pork sausage of uniform fine texture and reddish-orange colour, named after the Hungarian city of Debrecen.

A hot link is a type of sausage often associated with the cuisine of the Southern United States, featured commonly as a part of American barbecue, soul food, and Cajun and Louisiana Creole cuisines.

A pepperette is a sausage-like food that is usually made from ground meat, with turkey, beef, and pork being the most common varieties.

A crépinette is a small, flattened sausage, sometimes referred to as a sausage parcel.

Boerewors ([ˈbuːrəvors]) is a type of sausage which originated in South Africa, is an important part of popular in South African cuisine and is popular across Southern Africa.

Lukániko (Greek: λουκάνικο) is the common Greek word for pork sausage, but in English it refers specifically to Greek sausages flavored with orange peel, fennel seed, and various other dried herbs and seeds, and sometimes smoked over aromatic woods.

Lucanica was a short, fat, rustic pork sausage in Ancient Roman cuisine.

The origins of meat preservation are lost to the ages but probably began when humans began to realize the preservative value of salt.