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Asian Sausage
Guangdong
A Cantonese style sausage that has a unique salty sweetness. Traditionally made with coarsely minced pork, other ingredients such as duck, chicken, seafood or mushrooms can also be used. This sausage is air dried.
Recommended Casing:
Sheep 18-21 Sheep 20-22Fen Chang
Traditionally made from a combination of pork and bean starch this sausage is sweetened with brown sugar. Once produced, it's cured, boiled and lightly smoked.
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European Sausage
Kielbasa
Polish pork sausage made with garlic and heavy seasoning.
Kranjska Klobasa (Kransky)
Slovenian sausage made from a combination of pork and beef.
Loukaniko
Greek pork sausage made with orange peel and other dried herbs.
Recommended Casing:
Hog 30-32Potatis Korv
Swedish fresh sausage made by combining beef or pork and potatoes.
Recommended Casing:
Hog 30-32 -
French Sausage
Andouille
Large sausage made from pig's tripe and intestines cooked and smoked.
Recommended Casing:
Sheep BungBoudin Noir
Traditionally made in January, this lightly textured sausage is made from pigs blood, meat and skin.
Recommended Casing:
Hog 38-42Chipolata
Small fried sausage made from lean pork. Traditionally served as part of a garnish.
Recommended Casing:
Sheep 18-21 Sheep 20-22Saucisse De Strasbourg
French style Frankfurter, smoked and seasoned with nutmeg and coriander.
Saucisse De Toulouse
Pork sausage combined with wine, onions and other spices.
Recommended Casing:
Hog 30-32Merguez
Spicy sausage traditionally made with either beef or lamb.
Recommended Casing:
Sheep 20-22 Sheep 22-24 -
German Sausage
Bauernwurst
Mildy spicy beef and pork sausage made with marjoram, onion and other spices.
Bockwurst
Typically a veal sausage mixed with pork, parsley and other spices.
Recommended Casing:
Hog 28-30 Hog 30-32 Sheep 26-28Knackwurst
A shorter, plumper sister to the Frankfurter made from finely ground pork and beef. Smoked and boiled.
Knockwurst
Thick beef and pork sausage blend with fresh garlic and mild seasoning.
Recommended Casing:
Hog 38-42Frankfurter
Thin beef and pork sausage commonly referred to as an American hot dog.
Recommended Casing:
Sheep 20-22 Sheep 22-24Landjaeger
Dried sausage made from a combination of pork, beef, lard, sugar and spices.
Recommended Casing:
Sheep 24-26 Sheep 26-28Liverwurst
Thick sausage made from a combination of pork liver and pork meat.
Recommended Casing:
Hog 38-42Mettwurst
Heavily spiced sausage made from cured or smoked pork mince.
Recommended Casing:
Hog 38-42Nurnberger
Thin pork sausage made with marjoram and other spices.
Recommended Casing:
Sheep 20-22 Sheep 22-24 -
Gourmet Sausage
Blood Sausage (Black Pudding)
Large sausage made with fresh pork or beef blood blended with a mixture of spices.
Recommended Casing:
Hog 35-38 Hog 38-42 Beef 40-43Buffalo Sausage
A combination of buffalo and pork meat blended to produce a dark, rich sausage.
Recommended Casing:
Sheep 20-22 Sheep 22-24Kangaroo Sausage
Lightly seasoned kangaroo meat combined with garlic and thyme.
Recommended Casing:
Sheep 22-24 Sheep 24-26Makanek
Spicy Lebanese sausage made with beef, lamb or a combination of both.
Recommended Casing:
Sheep 22-24 Sheep 24-26Venison Sausage
Medium sized game tasting sausage.
Recommended Casing:
Hog 30-32 Sheep 22-24 Sheep 24-26 -
Italian Sausage
Cabanossi (Kabana)
Pork and beef blend that is lightly spiced and smoked.
Recommended Casing:
Sheep 20-22 Sheep 22-24 Sheep 24-26Italian Salami
A combination of beef, pork, peppers and other spices dried or cured in a sausage.
Recommended Casing:
Beef 40-43 Beef 43-46 Beef 50-55 Beef 60-65Mortadella
A product of Bologna, this large sausage is made from finely minced pork along with pork fat cubes. The principal spices used are myrtle berries and pistachios.
Recommended Casing:
Sheep Bung Beef BungSopressata Di Calabria
Often made with pork, hot chilli, cumin and salt. Hung to cure.
Recommended Casing:
Sheep Bung -
Salami
Nduja
A particularly spicy, spreadable salume that is fiery red in appearance. Made from off-cuts of pork including the shoulder, belly and often tripe.
Recommended Casing:
Sheep Bung Beef BungSalame Cacciatore
Mildly seasoned with pepper and garlic this traditionally pork sausage is air dried. Referred to as the "hunter's sausage" it provides a great snack when you're on the run.
Recommended Casing:
Hog 42-44Salame Toscano
This large salume is well known for its intense red colour and large cubes of tender pork back fat. Traditionally served in thin slices as an antipasto.
Recommended Casing:
Hog 38-42 Hog 42-44 Sheep BungPepperoni Salami
An American variety of salume made from a mixture of pork and beef with a smokey flavour and deep red appearance. Often used to add spice to a pizza.
Recommended Casing:
Beef 40-43 Beef 43-46 -
South African Sausage
Boerewors
Spiralling sausage typically made from coarsely ground beef and spices.
Recommended Casing:
Hog 28-30 Hog 30-32 Hog 32-35 Sheep 26-28 -
Traditional Sausage
Beef Sausage
Traditional, lightly seasoned beef sausage.
Recommended Casing:
Hog 28-30 Hog 30-32 Hog 32-35 Sheep 22-24 Sheep 24-26 Sheep 26-28Chicken Sausage
Smaller sausage made with minced chicken, garlic, onion and other spices.
Recommended Casing:
Sheep 18-21 Sheep 20-22 Sheep 22-24Cumberland Sausage
Made entirely from coarsely diced pork combined with nutmeg, mace and black pepper.
Lamb Sausage
Traditional, lightly seasoned lamb sausage.
Recommended Casing:
Sheep 20-22 Sheep 22-24 Sheep 24-26 Sheep 26-28Pepperoni Sticks
Spicy dried snack sausage that blends pork and beef with various peppers.
Recommended Casing:
Sheep 18-21 Sheep 20-22