* Cooked sausages are made with fresh meat, and then fully cooked. They are either eaten immediately after cooking or must be refrigerated. Examples include hot dogs, Braunschweiger and liver sausage.
* Cooked smoked sausages are cooked and then smoked or smoke-cooked. They are eaten hot or cold, but need to be refrigerated. Examples include kolbász Gyulai, kielbasa and Mortadella.
* Fresh sausages are made from meat that has not been cured. They must be refrigerated and thoroughly cooked before eating. Examples include Boerewors, pork sausage and Italian sausage breakfast.
* Fresh smoked sausages are fresh sausages that are smoked. They should be refrigerated and cooked before eating. Examples include Mettwurst and Romanian sausage.
* Dry sausages are cured sausages that are fermented and dried. They are generally eaten cold and keeps for a long time. Examples include salami, wors Droë, sucuk, sausage, sausage and summer.
* Bulk sausage, or sausage meat sometimes refers to the former ground, spiced meat, usually sold without case.
The distinct flavor of some sausages is due to fermentation by Lactobacillus, Pediococcus and Micrococcus (added as starter cultures) or natural flora during drying.
Other countries, however, use different classification systems. Germany, for example, has more than 1,200 kinds of sausage, distinguishes raw, cooked and pre-cooked sausages.
* Raw sausages are made with raw meat and not cooked. They are preserved by lactic acid fermentation and may be dried, cured or smoked. Most raw sausages will keep for long. Examples include mettwurst and salami.
* Cooked sausages may include water and emulsifiers and are always cooked. They will not keep long. Examples include sausages, and Jagdwurst Weißwurst.
* Pre-cooked sausages are made with cooked meat, and may include raw organ meat. They may be heated after casing, and keep only for a few days. Examples include Saumagen and Blutwurst.
In Italy, the basic distinction is as follows:
* Raw sausages (sausage) with a thin casing
* Cured and aged sausage ( "Stagionata subtitled" or "salsiccia Secca")
* Cooked Sausages ( "wuerstel)
* Boudin (sanguinaccio "or" width ")
* Liver sausage (salsiccia di fegato)
* Salami (Italy "Salami" is the plural of "Salame" which is a big sausage cured, fermented and air-dried)
The United States has a particular type called pickled sausages, commonly found in gas stations and delicatessens roadside low. These are usually smoked or cooked sausage a hot dog or kielbasa style highly processed plunged into a boiling brine of vinegar, salt, spices and often a pink coloring, then canned in jars wide mouth. They are available in single blister or sold in a jar. They are stable, and are often offered an alternative to beef stick, beef jerky, snacks and marinated beef.
Some countries classify sausage types according to the region where the sausage was traditionally produced:
* France: Montbéliard, Morteau, Strasbourg, Toulouse, merguez ...
* Germany: Frankfurt, Thuringia, Nuremberg, Pomerania, ...
* Austria: Vienna, ...
* Italy: Merano (Meran Wüerst) Lucania (luganega)
* UK: Cumberland, Chiltern, Lincolnshire, Glamorgan, ...
* Slovenia: Kranjska (klobasa), after the Slovenian name for the province of Carniola
* Spain: botifarra catalana, chorizo riojano, chorizo gallego, chorizo de Teror, longaniza de Aragón, black pudding from Burgos, flange Ronda extremeña ad lib, ad lib dulce canaria, llonganissa Vic, Olot Fuet, mallorquina Sobrassada, botillo de León , llonganissa of Valencia, Salamanca Farinato ...
* Poland: kielbasa Krakowska (Kraków-style), Toruńska (Torun), Żywiecka (Żywiec) Bydgoska (Bydgoszcz), Krotoszynska (Krotoszyn) podwawelska (literally: "under Wawel"), Zielonogórska (Zielona Góra), Rzeszowska (Rzeszów), Slaskie (Silesia), swojska, Wiejska, Jałowcowa, zwyczajna, Polska, krajańska, szynkowa, parówkowa ...
* Hungary: kolbász Gyulai (after the town of Gyula), Csabai (after the city of Békéscsaba), Debrecen (after the city of Debrecen).
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