List of sausages

This is a list of notable sausages. Sausage is a food and usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Some sausages are cooked during processing and the casing may be removed after. Sausage making is a traditional food preservation technique. Sausages may be preserved.

By type

Blood sausage
Boerewors
Mutura
Fermented sausage – 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
Garlic sausage – type of sausage – pork and/or beef/veal based sausage with fresh or dried/granulated garlic
Gyurma
Helzel – Ashkenazi Jewish dish
Hot dog – Sausage in a bun
Kielbasa – Smoked Polish sausage
Kranjska klobasa – Slovenian sausage
Loukaniko – Type of Greek sausage
Lucanica – Ancient Roman pork sausage
Merguez – Spicy sausage in Maghrebi cuisine – fresh lamb and or beef based spicy sausage
Panchuker – Deep-fried, corn-battered hot dog on a stick
Sai ua – Grilled pork sausage of Northern Thailand
Summer sausage – Sausages that can be kept without refrigeration
Träipen
Vegetarian sausage – may be made from tofu, seitan, nuts, pulses, mycoprotein, soya protein, vegetables or any combination of similar ingredients that will hold together during cooking^[2]
Volkswagen currywurst – a brand of sausage manufactured by the Volkswagen car maker since 1973
White pudding
Winter salami
Zalzett tal-Malti – fresh Maltese pork sausage with sea salt and cracked coriander seeds and black pepper

By country

Notes:

Many sausages do not have a unique name. E.g. "salsicha", "country sausage", etc.
Sausages with the same name in different countries may be identical, similar, or significantly different. This also applies to names with different spellings in different regions, e.g. lukanka, loukaniko; bloedworst, blutwurst. The chorizo of many South American countries is different from the Spanish chorizo.

Argentina

Australia

Bunnings Sausage/ Democracy sausage (or snags) see Sausage sizzle
Chipolata
Devon (also known as 'Polony' or 'Fritz')
Kanga Bangas
Saveloy

Austria

Belarus

Belgium

Bosnia

Brazil

Brunei

Belutak

Bulgaria

Canada

Lunenburg pudding^[4]
Pepperette - made from ground meat, with turkey, beef, and pork being the most common varieties

Chile

China

Cambodia

Tongmo

Colombia

Butifarra Soledeñas
Longaniza
Chorizo, chorizo santarrosano
Morcilla (Rellena)
Chunchullo

Croatia

Češnovka
Čurke
Istarska kobasica
Krvavica
Kulen
Kulenova seka
Švargl
Čajna

Cuba

Czechia

Jelito
Špekáček
Talián
Trampské cigáro
Ostravská klobása
Vinná klobása

Denmark

Pieces of fried medisterpølse, of approx. 5 cm

Blodpølse
Medisterpølse
Rød pølse
Ringriderpølse
Sønderjysk spegepølse
Sardel

El Salvador

Estonia

Verivorst

Faroe Islands

Blóðpylsa

Finland

France

Andouille – Type of sausage
Andouillette – French sausage made of pork intestine
Boudin – Types of sausage
Boudin blanc de Rethel – Types of sausage
Cervelas de Lyon – French sausage
Chipolata – Type of sausage
Diot – type of sausage
Morteau sausage – Type of French sausage
Rosette de Lyon – Cured saucisson or French pork sausage
Saucisse de Toulouse – French sausage
Saucisse de Strasbourg
Sabodet
Saucisson – Dry cured sausage
Saucisson de Lyon

Georgia

Kupati

Germany

Ahle Wurst – kind of hard pork sausage made in northern Hesse, Germany
Beutelwurst
Bierschinken – Type of sausage or cold cut
Bierwurst – Smoked food
Blutwurst – Traditional sausage dish
Bockwurst – German sausage
Bratwurst – Type of sausage
Braunschweiger – Sausage named after Braunschweig, Germany
Bregenwurst – Type of German sausage
Brühwurst – Types of sausages according to German classification
Cervelatwurst^[5]
Fleischwurst / Lyoner – finely ground pork sausage
Frankfurter Rindswurst – German sausage
Frankfurter Würstchen – Sausage specialty from Frankfurt, Hesse
Gelbwurst – Traditional sausage from Germany
Jagdwurst – German sausage
Knackwurst – Short, plump, Low German sausage type
Knipp – German meat-and-grain sausage
Kochwurst – German pre-cooked sausage
Kohlwurst – German smoked sausage
Landjäger – Type of semi-dried sausage
Leberkäse – Baked loaf of finely minced meat
Leberwurst – Type of sausage
Mettwurst – German pork sausage
Möpkenbrot – A German pork and grain sausage
Nürnberger Bratwürste – Type of sausage
Pinkel – Type of German sausage
Regensburger Wurst – German pork sausage
Saumagen – German stuffed dish of potatoes and pork with spices
Schinkenwurst – Type of sausage prepared using ham
Stippgrütze
Teewurst – German pork spread
Thüringer Rostbratwurst – Sausage from Germany
Thüringer Rotwurst – Traditional sausage dish
Wiener Würstchen – Type of sausage^[6]
Weckewerk – Sausage specialty from North Hesse
Weisswurst – Traditional Bavarian sausage
Westfälische Rinderwurst – Type of German sausage
Wollwurst – German sausage
Zungenwurst – German head cheese with tongue
Zwiebelwurst^[7]

Greece

Loukaniko
Noumboulo
Seftalia these are minced meat wrapped in reticulate fat. It is usually sheep's meat or pork. A small amount of salt, pepper and oregano is present. They are sold raw with the intention of slowly grilling or frying in olive oil by the customer. Size about 10 cm long, 3–4 cm wide. There will be 15–30 in one kilo.
Salami aeras are a salami type sausages primarily from the island of Lefkada, air dried [hence the name, aeras]. The consistency is solid, intended for slicing very thinly. They make a very good starter. Eaten as they are bought, no cooking required. A/B supermarkets and local butchers sell sausages under this name.

Hungary

India

Indonesia

Frikandel
Saren
Sosis solo
Urutan – traditional Balinese smoked or air-dried sausage, made from pork stuffed into pig intestines^[10]^[11]

Ireland

Italy

Biroldo
Ciauscolo
Cervellata
Ciavàr
Cotechino
Cotechino Modena
Genoa salami
Kaminwurz or kaminwurze – air-dried and cold-smoked sausage (Rohwurst) made of beef and fatback or pork,^[12] produced in the South Tyrol region of northern Italy.^[13] Occasionally, kaminwurz is also made of lamb, goat or venison. The name of the sausage comes from the custom of curing the sausages in a smokehouse attached to the chimney up on the roof truss of Tyrolean houses.^[14]
Likëngë
Luganega
Mortadella
Mazzafegati
'Nduja
Salami
Soppressata
Zampina

Italian salami

Salumi are Italian cured meat products and predominantly made from pork. Only sausage versions of salami are listed below. See the salami article and Category:Salumi for additional varieties.

Ciauscolo – Variety of Italian salame
Cotechino Modena – Type of Italian sausage
Genoa salami – Variety of sausage
Mortadella – Large Italian (pork) sausage
'Nduja – Italian spicy, spreadable pork sausage
Salami – Cured sausage, fermented and air-dried meat
Soppressata – Italian dry salami (sausage)
Sopressa – Italian dry salami (sausage)
Strolghino – Italian cured pork

Laos

Lebanon

Makanek, also referred to as na'anik^[15]^[16]

Lithuania

Skilandis

Malaysia

Lekor – fish sausage
Tongmo – Cham-style spiced beef sausage^[17]^[18]

Mexico

Namibia

Netherlands

A frikandel with fries, lettuce and mayonnaise

Balkenbrij – Traditional Dutch food
Bloedworst – Traditional sausage dish
Braadworst – Large Dutch sausage composed of pork
Frikandel – Deep fried meat snack
Metworst – Type of traditional Dutch sausage
Ossenworst – Dutch sausage
Rookworst – Type of Dutch sausage
Knakworst
Grillworst

Norway

Palestine

Peru

Salchicha Huachana

Philippines

Alaminos longganisa
Baguio longganisa
Cabanatuan longganisa
Calumpit longganisa or Longganisang Bawang
Chicken longganisa
Chorizo de Bilbao
Chorizo de Cebu or Longganisa de Cebu
Chorizo de Macao
Chorizo Negrense or Bacolod Longganisa
Fish longganisa
Guagua longganisa
Longaniza de Guinobatan or Guinobatan Longganisa
Lucban longganisa
Pampanga longganisa
Pinuneg
Tuguegarao longganisa or Longganisang Ybanag
Vigan longganisa

Poland

Kielbasa
Kiełbasa biała – a white sausage sold uncooked
Kiełbasa jałowcowa (staropolska) – juniper sausage
Kiełbasa myśliwska (staropolska) – hunter's sausage
Kiełbasa wędzona – Polish smoked sausage
Kabanos (Kabanosy staropolskie) – a thin, air-dried sausage flavoured with caraway seed, originally made of pork
Krakowska (Kiełbasa krakowska sucha staropolska) – a thick, straight sausage hot-smoked with pepper and garlic
Wiejska (Polish pronunciation: [ˈvʲejska]) – a large U-shaped pork and veal sausage with marjoram and garlic
Weselna – "wedding" sausage, medium thick, u-shaped smoked sausage; often eaten during parties, but not exclusively
Kaszanka or kiszka – traditional blood sausage or black pudding
Myśliwska – smoked, dried pork sausage.
Prasky

Portugal

Alheira – Type of Portuguese sausage
Azaruja sausage – Azaruja Sausage of Portugal
Botillo – Spanish sausage
Chouriço – Pork sausage originating from the Iberian Peninsula
Chouriço doce
Embutido – Sausage
Farinheira – Portuguese smoked sausage
Linguiça – Type of Portuguese smoke-cured pork sausage
Paio – traditional embutido sausage of Portugal and Brazil

Puerto Rico

Romania

Russia

Doktorskaya kolbasa
Lyubitelskaya^[20]
Sardelka – a small cooked sausage that is eaten like a frankfurter; it is, however, thicker than a typical frankfurter.
Stolichnaya Sausage^[21]
Shyrtan/Sharttan (Chuvash: Шӑрттан, ru:Ширтан) - a ball-shaped Chuvash's sausage made from stomach, similar to Sujuk and Haggis
Makhan (sausage) (ru:Махан (колбаса)) - a Tatar's sausage similar to Qazylyq and Sujuk
Khaan (sausage) (ru:Хаан (блюдо)) - a pre-Islamic blood sausage of Turkic peoples, nowadays made only in Sakha Republic, as blood sausages prochibited by Islam
Tultyrma (Bashkir: Тултырма, ru:Тултырма) - a Bashkir's sausage made from heart, liver, and lungs

Serbia

Kulen
Sremska kobasica
Пеглана кобасица

Slovakia

Hurka
Krvavnička
Liptovská saláma
Spišské párky

Slovenia

Kranjska klobasa

South Africa

Spain

Androlla – meat product
Botillo – Spanish sausage
Butifarra – Catalan sausage dish
Chistorra – Type of sausage from Spain
Chorizo – Pork sausage originating from the Iberian Peninsula
Chorizo de Pamplona – Type of Spanish sausage^[22]
Embutido – Sausage
Fuet – Catalan, dry cured pork sausage
Longaniza – Type of sausage originating from Spain
Morcilla – Traditional sausage dish
Morcón – type of chorizo
Salchicha – Meat product
Salchichón – Spanish summer sausage
Sobrasada – Raw, cured sausage in Balearic Islands cuisine

Suriname

bloedworst ("blood sausage") – typically made with pig blood, onions, garlic and breadcrumbs.
vleesworst ( "meat sausage") – a type of white pudding

Sweden

Switzerland

Taiwan

Small sausage in large sausage – segment of Taiwanese pork sausage wrapped in a (slightly bigger and fatter) sticky rice sausage, usually served chargrilled

Thailand

Algeria

Merguez

Turkey

Sucuk

Ukraine

Blood sausage Krov`janka (krov – blood)
Gurka Sausage is an offal Sausage.^[25]
Kishka
Liverwurst Pashtetivka ^[26]
Odesa Sausage^[27]
Ukrainian Kovbasa Ukrainian Sausage ^[28]

United Kingdom

Battered sausage – Found all across the United Kingdom, Ireland, Australia and New Zealand.
Beef sausage
Black pudding
Chipolata
Glamorgan sausage
Hog's pudding
Pork sausage
Pork and leek (sometimes called Welsh sausage)
Red Pudding (mainly in Scotland)
Sausage roll
Saveloy
Snorkers
Stonner kebab
Tomato sausage (pork and tomato)
White pudding

English

Braughing sausage^[30]
Cumberland sausage
Gloucester sausage – made from Gloucester Old Spot pork, which has a high fat content.^[31]
Letchworth - a traditional pork sausage with the addition of tomatoes
Lincolnshire sausage
Manchester sausage – prepared using pork, white pepper, mace, nutmeg, ginger, sage and cloves^[32]
Marylebone sausage – a traditional London butchers sausage made with mace, ginger and sage^[33]
Newmarket sausage
Oxford sausage – pork, veal and lemon
Yorkshire sausage – white pepper, mace, nutmeg and cayenne^[34]
Pork and apple

Scottish

Welsh

Glamorgan sausage
Dragon sausage – pork, leek and chili pepper sausage.^[35]

United States

Andouille
Bockwurst in North America, resemble Bavarian Weisswurst
Bologna sausage
Boudin
Breakfast sausage
Chaudin
Goetta
Half-smoke – "local sausage delicacy"^[36] found in Washington, D.C., and the surrounding region
Hog maw
Hot dog
Hot link
Italian sausage
Knoblewurst – a Jewish specialty; "a plump, beef sausage that's seasoned with garlic."^[37]
Lebanon bologna
New Orleans hot sausage
Pepperoni
Thuringer in North America, refer to Thuringer cervelat, a summer sausage

Venezuela

Chorizo

Vietnam

Sliced chả lụa served over bánh cuốn, and garnished with fried shallots

Chả – Vietnamese types of sausage
Chả cốm: vi:Chả cốm; Cốm;
Chả lụa – Type of sausage in Vietnamese cuisine
Dồi – Traditional sausage dish
Lạp xưởng – Various types of sausage from China
Nem nướng – Vietnamese food item
Nem chua – Vietnamese fermented pork dish
Tung lamaow (Cham: ꨓꨭꩂ ꨤꨟꨯꨱꨥ, Vietnamese: tung lò mò) – dried spiced Cham beef sausage,^[38] see also Malaysian "tongmo".

Zimbabwe

Boerewors

References

^ Herz salami 1888
^ Lapidos, Juliet (8 June 2011). "Vegetarian Sausage: Which imitation pig-scrap-product is best?". Slate.
^ Sinclair, C. (2009). Dictionary of Food: International Food and Cooking Terms from A to Z. Bloomsbury Publishing. p. 681. ISBN 978-1-4081-0218-3. Retrieved 7 February 2021.
^ Hempstead, A. (2017). Moon Atlantic Canada: Nova Scotia, New Brunswick, Prince Edward Island, Newfoundland & Labrador. Travel Guide. Avalon Publishing. p. pt171. ISBN 978-1-63121-486-8. Retrieved 23 October 2017.
^ ToldrÃ¡, F. (2010). Handbook of Meat Processing. Wiley. p. 391. ISBN 978-0-8138-2096-5. Retrieved 23 October 2017.
^ Steves, R. (2017). Rick Steves Berlin. Avalon Publishing. p. pt606. ISBN 978-1-63121-694-7. Retrieved 23 October 2017.
^ Sheraton, M. (2010). The German Cookbook: A Complete Guide to Mastering Authentic German Cooking. Random House Publishing Group. p. pt396. ISBN 978-0-307-75457-8. Retrieved 23 October 2017.
^ Long, L.M. (2015). Ethnic American Food Today: A Cultural Encyclopedia. Rowman & Littlefield Publishers. p. 277. ISBN 978-1-4422-2731-6. Retrieved 23 October 2017.
^ Phillips, A.; Scotchmer, J. (2010). Hungary. Bradt Guides. Bradt Travel Guides. p. 373. ISBN 978-1-84162-285-9. Retrieved 23 October 2017.
^ "Ku de Ta: Sacred table surprises".
^ "Balinese roast pig: The five best places to eat a decadent delight". 31 January 2018.
^ Publishing, DK (2012). Sausage (in German). DK Publishing. p. 34. ISBN 978-1-4654-0092-5. Retrieved 25 September 2015.
^ Südtirol – Das Kochbuch Gebundene Ausgabe. Köln: Naumann Und Goebel; (30 August 2011), p. 15, ISBN 978-3625130277
^ "Kaminwurzen – smoked dry sausages, pack of 3". Metzgerei Mair. Retrieved 18 September 2015.
^ Wadi, S. (2015). The New Mediterranean Table: Modern and Rustic Recipes Inspired by Traditions Spanning Three Continents. Page Street Publishing. p. 193. ISBN 978-1-62414-104-1. Retrieved 22 October 2017.
^ Khalifé, M. (2008). The Mezze Cookbook. New Holland. p. 10. ISBN 978-1-84537-978-0. Retrieved 22 October 2017.
^ Nakamura, Rie (December 2020). "Food and Ethnic identity in the Cham Refugee Community in Malaysia". Journal of the Malaysian Branch of the Royal Asiatic Society. 93 (2): 160. doi:10.1353/ras.2020.0024.
^ Norhaslinda Abd Wahid (9 July 2017). "Tong mo menu istimewa Kemboja". Berita Harian (in Malay).
^ "Banat Sausage". Radio Romania International. 23 October 2017. Retrieved 23 October 2017.
^ "The Soviet Union's FAVORITE sausages!". 18 July 2021.
^ "The Soviet Union's FAVORITE sausages!". 18 July 2021.
^ Handbook of Fermented Meat and Poultry. Wiley. 2014. p. 245. ISBN 978-1-118-52267-7. Retrieved 23 October 2017.
^ Allen, G. (2015). Sausage: A Global History. Edible (in German). Reaktion Books. p. pt115. ISBN 978-1-78023-555-4. Retrieved 23 October 2017.
^ Sinclair, C. (2009). Dictionary of Food: International Food and Cooking Terms from A to Z. Bloomsbury Publishing. p. pt1179. ISBN 978-1-4081-0218-3. Retrieved 23 October 2017.
^ "Gurka Zakarpattya Sausage".
^ "Pashtetivka".
^ "Odesa Sausage".
^ "Ukrainian Kovbasa".
^ "Stornoway black pudding given protected status". BBC News. 8 May 2013. Retrieved 26 March 2014.
^ Country Life. Country Life, Limited. 2000. p. 53. Retrieved 23 October 2017.
^ Sinclair, C. (2009). Dictionary of Food: International Food and Cooking Terms from A to Z. Bloomsbury Publishing. p. pt571. ISBN 978-1-4081-0218-3. Retrieved 23 October 2017.
^ Webb, A. (2012). Food Britannia. Random House. pp. 120–121. ISBN 978-1-4090-2222-0. Retrieved 23 October 2017.
^ "Britain's Best Baker judge urges menu simplicity". The Morning Advertiser. 19 May 2014. Retrieved 23 October 2017.
^ Finney, T.B. (1908). Handy Guide: For the Use of Pork Butchers, Butchers, Bacon Curers, Sausage and Brawn Manufacturers, Provision Merchants, Etc. T.B. Finney. p. 67. Retrieved 23 October 2017.
^ "Name warning for dragon sausages". 17 November 2006.
^ Carr, David (16 January 2009). "A Monument to Munchies". The New York Times. Retrieved 4 May 2010.
^ Bruni, Frank (30 May 2007). "Go, Eat, You Never Know". The New York Times. Retrieved 26 July 2017.
^ Viet An (17 July 2022). "Special red sausage of the Cham ethnic people". The Saigon Times. Retrieved 13 August 2023.

External links

Media related to Sausages at Wikimedia Commons
Media related to Salumi at Wikimedia Commons
Media related to Sausage making at Wikimedia Commons

[1] Herz salami 1888

[2] Lapidos, Juliet (8 June 2011). "Vegetarian Sausage: Which imitation pig-scrap-product is best?". Slate.

[3] Sinclair, C. (2009). Dictionary of Food: International Food and Cooking Terms from A to Z. Bloomsbury Publishing. p. 681. ISBN 978-1-4081-0218-3. Retrieved 7 February 2021.

[4] Hempstead, A. (2017). Moon Atlantic Canada: Nova Scotia, New Brunswick, Prince Edward Island, Newfoundland & Labrador. Travel Guide. Avalon Publishing. p. pt171. ISBN 978-1-63121-486-8. Retrieved 23 October 2017.

[5] ToldrÃ¡, F. (2010). Handbook of Meat Processing. Wiley. p. 391. ISBN 978-0-8138-2096-5. Retrieved 23 October 2017.

[6] Steves, R. (2017). Rick Steves Berlin. Avalon Publishing. p. pt606. ISBN 978-1-63121-694-7. Retrieved 23 October 2017.

[7] Sheraton, M. (2010). The German Cookbook: A Complete Guide to Mastering Authentic German Cooking. Random House Publishing Group. p. pt396. ISBN 978-0-307-75457-8. Retrieved 23 October 2017.

[8] Long, L.M. (2015). Ethnic American Food Today: A Cultural Encyclopedia. Rowman & Littlefield Publishers. p. 277. ISBN 978-1-4422-2731-6. Retrieved 23 October 2017.

[9] Phillips, A.; Scotchmer, J. (2010). Hungary. Bradt Guides. Bradt Travel Guides. p. 373. ISBN 978-1-84162-285-9. Retrieved 23 October 2017.

[10] "Ku de Ta: Sacred table surprises".

[11] "Balinese roast pig: The five best places to eat a decadent delight". 31 January 2018.

[Publishing_2012_p._34-12] Publishing, DK (2012). Sausage (in German). DK Publishing. p. 34. ISBN 978-1-4654-0092-5. Retrieved 25 September 2015.

[13] Südtirol – Das Kochbuch Gebundene Ausgabe. Köln: Naumann Und Goebel; (30 August 2011), p. 15, ISBN 978-3625130277

[14] "Kaminwurzen – smoked dry sausages, pack of 3". Metzgerei Mair. Retrieved 18 September 2015.

[15] Wadi, S. (2015). The New Mediterranean Table: Modern and Rustic Recipes Inspired by Traditions Spanning Three Continents. Page Street Publishing. p. 193. ISBN 978-1-62414-104-1. Retrieved 22 October 2017.

[16] Khalifé, M. (2008). The Mezze Cookbook. New Holland. p. 10. ISBN 978-1-84537-978-0. Retrieved 22 October 2017.

[17] Nakamura, Rie (December 2020). "Food and Ethnic identity in the Cham Refugee Community in Malaysia". Journal of the Malaysian Branch of the Royal Asiatic Society. 93 (2): 160. doi:10.1353/ras.2020.0024.

[18] Norhaslinda Abd Wahid (9 July 2017). "Tong mo menu istimewa Kemboja". Berita Harian (in Malay).

[19] "Banat Sausage". Radio Romania International. 23 October 2017. Retrieved 23 October 2017.

[20] "The Soviet Union's FAVORITE sausages!". 18 July 2021.

[21] "The Soviet Union's FAVORITE sausages!". 18 July 2021.

[22] Handbook of Fermented Meat and Poultry. Wiley. 2014. p. 245. ISBN 978-1-118-52267-7. Retrieved 23 October 2017.

[23] Allen, G. (2015). Sausage: A Global History. Edible (in German). Reaktion Books. p. pt115. ISBN 978-1-78023-555-4. Retrieved 23 October 2017.

[24] Sinclair, C. (2009). Dictionary of Food: International Food and Cooking Terms from A to Z. Bloomsbury Publishing. p. pt1179. ISBN 978-1-4081-0218-3. Retrieved 23 October 2017.

[25] "Gurka Zakarpattya Sausage".

[26] "Pashtetivka".

[27] "Odesa Sausage".

[28] "Ukrainian Kovbasa".

[29] "Stornoway black pudding given protected status". BBC News. 8 May 2013. Retrieved 26 March 2014.

[30] Country Life. Country Life, Limited. 2000. p. 53. Retrieved 23 October 2017.

[31] Sinclair, C. (2009). Dictionary of Food: International Food and Cooking Terms from A to Z. Bloomsbury Publishing. p. pt571. ISBN 978-1-4081-0218-3. Retrieved 23 October 2017.

[32] Webb, A. (2012). Food Britannia. Random House. pp. 120–121. ISBN 978-1-4090-2222-0. Retrieved 23 October 2017.

[33] "Britain's Best Baker judge urges menu simplicity". The Morning Advertiser. 19 May 2014. Retrieved 23 October 2017.

[34] Finney, T.B. (1908). Handy Guide: For the Use of Pork Butchers, Butchers, Bacon Curers, Sausage and Brawn Manufacturers, Provision Merchants, Etc. T.B. Finney. p. 67. Retrieved 23 October 2017.

[35] "Name warning for dragon sausages". 17 November 2006.

[obamanyt-36] Carr, David (16 January 2009). "A Monument to Munchies". The New York Times. Retrieved 4 May 2010.

[katzsnyt-37] Bruni, Frank (30 May 2007). "Go, Eat, You Never Know". The New York Times. Retrieved 26 July 2017.

[38] Viet An (17 July 2022). "Special red sausage of the Cham ethnic people". The Saigon Times. Retrieved 13 August 2023.

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