WFermented sausage is a type of sausage that is created by salting chopped or ground meat to remove moisture, while allowing beneficial bacteria to break down sugars into flavorful molecules. Bacteria, including Lactobacillus species and Leuconostoc species, break down these sugars to produce lactic acid, which not only affects the flavor of the sausage, but also lowers the pH from 6.0 to 4.5–5.0, preventing the growth of bacteria that could spoil the sausage. These effects are magnified during the drying process, as the salt and acidity are concentrated as moisture is extracted.
WChinese sausage is a generic term referring to the many different types of sausages originating in China. The southern flavor of Chinese sausage is commonly known by its Cantonese name lap cheong.
WChorizo or chouriço is a type of pork sausage.
WCiauscolo is a variety of Italian salame, typical of the Marche region, although it is also widely used in nearby Umbria.
WDroëwors is a Southern African snack food, based on the traditional, coriander-seed spiced boerewors sausage. It is usually made as a dunwors rather than dikwors, as the thinner sausage dries quicker and is thus, less likely to spoil before it can be preserved. If dikwors is to be used, it is usually flattened to provide a larger surface area for drying.
WEmbutido, enchido or embotit (Catalan) is one of the many varieties of cured, dry sausages found in the cuisines of Iberia and the former Spanish and Portuguese colonies.
WFinocchiona is a salami variety, typical of Tuscany, Florence area. It is characterized for the use of fennel.
WFuet is a Catalan thin, dry cured, sausage of pork meat in a pork gut. The most famous is made in the comarca (county) of Osona and is also known as Vic fuet.
WKabanos, also known as cabanossi or kabana, is a long, thin, dry sausage usually made of pork which originated in Poland. They are smoky in flavor, and can be soft or very dry in texture depending on freshness. Typically, they are quite long, 60 cm (24 in), but very thin, with a diameter around 1 cm (0.39 in), and folded in two, giving them a characteristic appearance. Versions made of chicken and turkey are staples in kosher meat markets and delicatessens.
WLandjäger is a semidried sausage traditionally made in Southern Germany, Austria, Switzerland, and Alsace. It is popular as a snack food during activities such as hiking. It also has a history as soldier's food because it keeps without refrigeration and comes in single-meal portions. As a meal, landjäger sausage can be boiled and served with potatoes and fresh greens.
WLonganiza is a Spanish sausage (embutido) similar to a chorizo and also closely associated with the Portuguese linguiça. Its defining characteristics are interpreted differently from region to region. It is popular in the cuisines of several regions of Spain, Argentina, Uruguay, Puerto Rico, Dominican Republic, El Salvador, Mexico and Chile. In the Philippines, it is called longganisa and differs greatly with hundreds of variants with different vernacular tastes and forms due to the 144 ethno-linguistic groups in the archipelago.
WLukanka is a Bulgarian salami unique to Bulgarian cuisine. It is similar to sujuk, but often stronger flavored. Lukanka is semi-dried, has a flattened cylindrical shape, and brownish-red interior in a skin that is normally covered with a white fungus. The mix of small pieces of meat and fat give the interior a grainy structure.
WMetworst or droge worst is a type of traditional Dutch sausage. The sausages have a strong flavor, and are made from raw minced pork which is then air dried.
WNădlac sausage is a traditional Romanian sausage made with pork's meat from Nădlac in Arad County.
WPepperoni is an American variety of salami, made from a cured mixture of pork and beef seasoned with paprika or other chili pepper.
WRosette de Lyon is a cured saucisson or French pork sausage. It is made from leg of pork, with the skin covered in black pepper, and usually served in chunky slices. Rosette de Lyon is the most famous of Lyon's sausages.
WSalami is a cured sausage consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 40 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami.
WSaucisson or saucisson sec is a family of thick, dry-cured sausages in French cuisine. Typically made of pork, or a mixture of pork and other meats, saucisson are a type of charcuterie similar to salami or summer sausage.
WSlim Jim is an American brand of beef jerky sold globally and manufactured by Conagra Brands They are widely available and popular in the United States, with 2015 revenues of $575 million. About 500 million are produced annually in at least 21 varieties.
WSobrasada is a raw, cured sausage from the Balearic Islands made with ground pork, paprika and salt and other spices. Sobrasada, along with botifarró, are traditional Balearic meat products prepared in the laborious but festive rites that still mark the autumn and winter pig slaughter known as a matança in Majorca and Ibiza. The chemical principle that makes sobrassada is the dehydration of meat under certain weather conditions which are typical of the late Balearic autumn.
WSoppressata is an Italian dry salami. Although there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia, and Calabria, and a very different uncured salame, made in Tuscany and Liguria. It is still part of southern Italian cultural heritage that local people slaughter the pig themselves and use it all, with nothing going to waste, using some parts to make cured meats including soppressata. Soppressata is sometimes prepared using ham.
WStrolghino [strolˈɡiːno] is a salami in Italian cuisine that is prepared from pork. It is thin, with an average weight of 300 grams, and may be prepared from the "lean leg meat" of the domestic pig. Leftover cuts of meat from the preparation of culatello prosciutto are typically used. It may be prepared from parts of the pig that are not used in ham. Strolghino may only be available for only a few months in some areas. It may have a relatively short curing time of 15–20 days, which results in a very tender product resembling "fresh, raw sausage meat".
WSujuk or sucuk is a dry, spicy and fermented sausage which is eaten from the Balkans to the Middle East and Central Asia. Sujuk consists of ground meat.
WWinter salami is a type of Hungarian salami produced according to a centuries-old tradition. Made from Mangalitsa pork and spices, winter salami is cured in cold air and smoked slowly. During the dry ripening process, a special noble-mold is formed on the casing surface.