Traditional
Breakfast Sausage
Small fresh pork sausage.
Recommended Casing: Sheep 18-21
Beef Sausage
Traditional, lightly seasoned beef sausage.
Recommended Casing: Hog 30-32, 32-35, Sheep 24-26, 26-30
Chicken Sausage
Smaller sausage made with minced chicken, garlic, onion and other spices.
Recommended Casing: Sheep 18-21, 20-22, 22-24
Lamb Sausage
Traditional, lightly seasoned lamb sausage.
Recommended Casing: Sheep 20-22, 22-24, 24-26, 26-30
Pepperoni Sticks
Spicy dried snack sausage that blends pork and beef with various peppers.
Recommended Casing: Sheep 18-21, 22-24
Pork Sausage
Traditional, lightly seasoned pork sausage.
Gourmet
Blood Sausage
Large sausage made with fresh pork or beef blood blended with a mixture of spices.
Recommended Casing: Hog 35-38, 38-42
Buffalo Sausage
A combination of buffalo and pork meat blended to produce a dark, rich sausage.
Recommended Casing: Sheep 20-22, 22-24
Kangaroo Sausage
Lightly seasoned kangaroo meat combined with garlic and thyme.
Recommended Casing: Sheep 22-24, 24-26
Makanek
Spicy Lebanese sausage made with beef, lamb or a combination of both.
Recommended Casing: Sheep 22-24, 24-26
Venison Sausage
Medium sized game tasting sausage.
Recommended Casing: Hog 30-32, Sheep 22-24, 24-26
European
Kielbasa
Polish pork sausage made with garlic and heavy seasoning.
Recommended Casing: Hog 35-38, 38-42
Kranjska Klobasa (Kransky)
Slovenian sausage made from a combination of pork and beef.
Recommended Casing: Hog 30-32, 32-35
Loukaniko
Greek pork sausage made with orange peel and other dried herbs.
Recommended Casing: Hog 30-32
Potatis Korv
Swedish fresh sausage made by combining beef or pork and potatoes.
Recommended Casing: Hog 30-32, Sheep 26-30
Rookwurst
Dutch smoked sausage blended with mild spices.
Recommended Casing: Beef, Hog 38-42
Spanish Chorizo
Heavily seasoned pork sausage that is made fresh or dried.
Italian
Abruzzese
A cured spicy fresh pork sausage.
Recommended Casing: Hog 30-32, 32-35
Cabanossi
Pork and beef blend that is lightly spiced and smoked.
Recommended Casing: Sheep 20-22, 22-24, 24-26
Cotechino
Mildly spiced, fresh Italian pork sausage.
Recommended Casing: Hog 30-32, 32-35
Italian Salami
A combination of beef, pork, peppers and other spices dried or cured in a sausage.
Recommended Casing: Beef
French
Duck Sausage
Larger sausage made from fresh or smoked duck.
Recommended Casing: Hog 30-32, 32-35
Saucisse de Toulouse
Pork sausage combined with wine, onions and other spices.
Recommended Casing: Hog 30-32
Merguez
Spicy sausage traditionally made with either beef or lamb.
Recommended Casing: Sheep 20-22
German
Bauernwurst
Mildy spicy beef and pork sausage made with marjoram, onion and other spices.
Recommended Casing: Hog 30-32, 32-35, 35-38
Bratwurst
Lightly seasoned pork and veal sausage.
Recommended Casing: Hog 30-32, 32-35
Bockwurst
Typically a veal sausage mixed with pork, parsley and other spices.
Recommended Casing: Hog 30-32, Sheep 26-30
Knockwurst
Thick beef and pork sausage blend with fresh garlic and mild seasoning.
Recommended Casing: Beef, Hog 38-42
Frankfurter
Thin beef and pork sausage commonly referred to as an American hot dog.
Recommended Casing: Sheep 20-22, 22-24
Landjaeger
Dried sausage made from a combination of pork, beef, lard, sugar and spices.
Recommended Casing: Sheep 26-30
Liverwurst
Thick sausage made from a combination of pork liver and pork meat.
Recommended Casing: Beef, Hog 38-42
Mettwurst
Heavily spiced sausage made from cured or smoked pork mince.
South African
Boerewors
Spiralling sausage typically made from coarsely ground beef and spices.
Recommended Casing: Hog 32-35, Sheep 26-30
Droewors
Dry beef snack sausage.
Recommended Casing: Sheep 22-24