Top 71 Western European Cooked Sausages

The filling for this traditional smoked delicacy is made by combining small pieces of meat and bread. This sausage is traditionally smoked using olive or oak wood, which gives it a unique flavor, aroma, and color while enhancing the flavor of the spices. Mirandela sausage contains beef and pork meat along with fat, poultry meat, wheat bread, olive oil, and lard, and it's flavored and seasoned with salt, garlic, and sweet or hot paprika. This sausage is an irreplaceable ingredient in traditional Portuguese dishes such as açorda, cannelones, and pies, but it can also be served as a main dish with a side of potatoes or vegetables.Expand

Chistorra is a fast-cured sausage made from pork, either from the belly or the jowl. Minced pork is sometimes combined with minced beef, and the sausage is traditionally flavored with garlic, salt, and paprika, which gives the sausage its characteristical red color. This versatile sausage can be fried, grilled, or baked, and it is often used for tapas or as an accompaniment to other dishes. It can be found in the Basque Country, Aragon, and Navarre.Expand

Salsiccia is a universal name for different types of fresh Italian sausage. It usually refers to a sausage made with minced or ground pork meat, pork fat, and numerous spices. The mixture is stuffed into a natural pork or sheep casing, and it is rarely cured or smoked. It is sold fresh and intended for grilling or frying. Although there are some disambiguations, it is believed that the original salsiccia was created in the region of Basilicata, but the use of fresh sausages has become so common that each Italian region has their typical salsiccia type. They mainly differ in the choice of meat, amount of fat, and spices. Next to pork, salsiccia can also include products made with beef, rabbit, and even seafood ingredients. They are usually heavily spiced with pepper, ground paprika, parsley, fennel, nutmeg, anise, coriander, while some even employ red wine. They can also differ in size, ranging from short and bulky to thin and long varieties. Italian salsiccia is famous outside the country, primarily in the United States, where it is mainly familiar as a pork sausage spiced with fennel or anise. Italians consume salsiccia all year round, they eat it as the main dish, as a sandwich filling, atop traditional pizzas, or incorporated in pasta sauces or casseroles.Expand

Chorizo is a Spanish sausage consisting of chopped pork meat and fat that is seasoned with paprika, and sometimes garlic. The combination of these ingredients is then stuffed into a natural casing. Chorizo is characterized by its red color, due to the usage of special paprika known as pimenton, which is the key ingredient that differentiates the Spanish chorizo from other similar sausages. It has a unique, hearty, and spicy flavor. Different version of chorizo also exist in countries such as Mexico, Puerto Rico, Ecuador, Panama, Argentino, Bolivia, Peru, Colombia, and Uruguay. Some claim that chorizo has origins in the Catalan xoriço, while others say that it has roots in morcilla, or blood sausage. Chorizo is a truly versatile sausage, as it can be sliced in a sandwich, fried, grilled, simmered in liquids, or used as a pizza topping.Expand

Morcilla de Burgos are blood sausages that are traditionally made in the province of Burgos. This is one of the many varieties of blood sausage, or black pudding, present all around the world. The recipe for this delicacy is fairly simple and uses only a few humble ingredients. An interesting fact about this recipe is that it doesn't actually involve any meat, since morcilla de Burgos is made by chopping and sautéing the onions with butter, then combining them with rice, lard, blood, and spices. The mixture is then used to fill the sausage casings before being cooked. This sausage owes its flavor mostly to the spices used in its preparation, mainly pepper and paprika. It can be eaten as it is, but it's mostly consumed after being fried or sautéed.Expand

The municipality of Vinhais is the fumeiro (smokehouse) capital of the Trás-os-Montes region, and it produces some of the best cured meat products in the world. Vinhais sausage is a smoked sausage made with cooked meat of locally raised bísaro pigs, which is only lightly flavored and seasoned with salt, garlic, and paprika. After the meat has been cooked, bread is added to the mixture before it's stuffed into sausage casings. Vinhais sausage has a yellowish-brown color and a very pleasant, uniqe aroma and flavor. Alheira de Vinhais can be eaten fried, oven-roasted, or grilled, and it is typically served with a side of boiled or fried potatoes and cooked vegetables.Expand

Luganega is a special variety of Italian sausage whose origin is still a subject of debate - although today it is widely recognized as a northern sausage, some say that it originated from the south, deriving its name from the ancient town of Lucania. Mainly produced in the regions of Lombardy, Trentino, and Veneto, it is often called salsiccia a metro, meaning sausage by the meter, due to the fact that it is made as one long, coiled sausage that is not divided into smaller pieces. This generally mild sausage is made with pig’s meat, and depending on the region, different parts of meat are used –some use pig's cheek or neck, while others use pork shoulder or rib meat as well. The maturation is between 4 days and 4 months, and although there are some cured versions that can be enjoyed sliced, luganega usually requires cooking - fattier versions are meant for stewing, while leaner ones are best when grilled.Expand

This smoked Portuguese sausage is typically made with a combination of various types of meat, bread, garlic, olive oil, and paprika. It is believed that the original alheira was invented during the Inquisition by Portuguese Jews who had to practice Jewish tradition in secret. To disguise as Christians, they started producing sausages but would replace the traditional pork meat with poultry and game. The sausage soon became popular throughout the country, and today it comes in numerous varieties that sometimes even use fish or pork meat and fat as the base. Though it can be grilled or boiled, it is most commonly deep-fried, topped with a fried egg and accompanied by rice, salad, and fries.Expand

This traditional Toulouse sausage consists of coarsely minced pork, with the only other additions being salt and pepper. It first appeared in the 18th century, and nowadays it is a hallmark product that is usually sold rolled in a coil at traditional markets in Toulouse. The sausage is commonly used in cassoulets, but it can also be grilled, braised, or fried, then served alongside mashed potatoes and braised vegetables.Expand

Longaniza is a flavorful Spanish sausage made from pork, traditionally flavored with cinnamon, aniseed, garlic, nutmeg, paprika, and vinegar. It is characterized by its long, thin shape, and is often consumed sliced and paired with bread, although it can also be consumed as it is. The sausage has a few varieties that differ in spices, and those are popular throughout the world, especially in countries such as Mexico, Puerto Rico, and the Philippines.Expand

Embutidos Ezequiel is a family-owned company based in Villamanín, in the heart of the mountainous region of La Montaña Central in the province of León, Spain. Founded in 1945, the company specializes in the production of traditional cured meats, including the renowned chorizo and morcilla. Their products are crafted using authentic recipes and 100% natural ingredients, without artificial additives, and are cured in the natural mountain air, which enhances their unique character and flavor. Embutidos Ezequiel has become a true symbol of the gastronomic heritage of the León region, and a name synonymous with quality throughout Spain and beyond.Expand

Maison Vérot is a prestigious French butcher and delicatessen that has been preserving the tradition of fine charcuterie - the art of crafting cured and prepared meat products - for generations. Founded in the 1930s, it is now led by Gilles Vérot, a master charcutier known for his respectful fusion of artisanal techniques with contemporary flavors. Based in Paris, Maison Vérot's products can also be found in top restaurants and luxury food boutiques. The quality of the meat and the careful selection of ingredients lie at the heart of their philosophy, with a strong emphasis on French sourcing and sustainable production. The visual appeal of their creations, the balance of flavor and texture, and their attention to seasonality make their products truly distinctive. Maison Vérot is not only a symbol of authenticity and tradition, but also a shining example of how French culinary heritage can be carried forward and reimagined with taste and integrity. Their shops in Paris are places of both artisanal excellence and exceptional gastronomic experience.Expand

Embutidos Ríos is a family-owned company based in Villarcayo, in the province of Burgos, with a tradition in cured meat production dating back to 1930. The company is primarily known for its specialization in morcilla de Burgos, a traditional Spanish blood sausage made with rice, which is one of the most emblematic products of the region. Production focuses on natural ingredients and the preservation of traditional recipes, while incorporating modern technologies to ensure consistent quality and wider distribution. Over the decades, Embutidos Ríos has developed a strong expertise in this category, offering different formats and variations adapted to contemporary market demands without compromising authenticity. The brand holds a solid position within the Spanish market, where morcilla de Burgos is recognized as a key regional specialty. One of its distinguishing features is the balance between artisanal heritage and innovation, including early adoption of vacuum packaging and product development aimed at extending shelf life. Despite its growth, the company has maintained its family character and continuity across generations, with a clear focus on product quality and the preservation of traditional culinary identity.Expand

Embutidos Alejandro is a family-owned company based in Logroño, in the heart of Spain's La Rioja region, specializing in the production of high-quality cured meats. Established in 1987, the company prides itself on its tradition and commitment to creating products that reflect the richness of local gastronomy. Embutidos Alejandro offers a wide range of products, including various types of chorizo sausages, chistorra, salchichón, and salchichas. Embutidos Alejandro is dedicated to maintaining high standards of quality, making it a recognized brand in the world of Spanish cured meats.Expand

For over a century, Hardouin Le Charcutier has been synonymous with premium French meat delicacies. Located in the heart of the Loire Valley, this prestigious producer continues the rich tradition of charcuterie craftsmanship, blending authentic recipes with an innovative approach that ensures top-quality products and an unparalleled gastronomic experience. The company Hardouin Le Charcutier was founded in 1936 by Marcel Hardouin, a visionary and master of the craft, who passed down his expertise through generations. Over the years, Hardouin has become an essential name in the world of French cured meats, gaining recognition for the exceptional quality of its specialties and its dedication to preserving local gastronomic heritage. While staying true to authentic recipes, Hardouin continuously explores new ways to refine its products. Their production methods combine artisanal skills with the latest techniques, ensuring ultimate freshness and impeccable hygiene in every product. Their philosophy is rooted in preserving France’s culinary heritage while adapting to modern standards and tastes.Expand

Embutidos Olga is a family-owned company located in Logroño, La Rioja, Spain, with over 100 years of tradition in crafting premium cured meats. The company takes immense pride in its commitment to quality and authenticity, using only 100% natural ingredients in every product they create. Their most renowned product, chorizo, is a testament to their dedication, offering a rich and authentic flavor profile that has earned them recognition worldwide. The secret to Embutidos Olga’s exceptional taste lies in their careful selection of ingredients. They use Duroc pig meat, raised freely in the mountains of La Rioja, along with Pimentón de la Vera DOP (a smoked paprika with protected designation of origin), Ajos de Las Pedroñeras (garlic from Las Pedroñeras), and salt – all carefully sourced to ensure the highest quality. Embutidos Olga has built a solid reputation over the years, winning prestigious awards, including recognition as one of the top artisanal chorizo makers in the world. Their products continue to be beloved by customers both in Spain and abroad, and the company remains committed to producing exceptional meats that honor their long-standing heritage while embracing innovation.Expand

Embutidos Lalinense is a renowned producer of traditional Spanish cured meats, based in the heart of Galicia, in the town of Lalín — a place celebrated for preserving the most authentic gastronomic traditions of northwestern Spain. Their philosophy is rooted in respecting time-honored production methods, combined with the careful selection of raw materials, primarily from local pig breeds raised in natural conditions. Their range includes products such as chorizo sausages, various types of ham, and pancetta, all distinguished by their rich aromas, subtle smoky notes, and tender, juicy texture. Embutidos Lalinense is especially esteemed for its slow, natural curing process, which allows the development of deep, rounded flavors without the need for accelerators or artificial additives. Their products are often marked by a gentle spiciness, characteristic of the Galician terroir, along with a mild salinity that leaves a long-lasting, pleasant impression with every bite. The Embutidos Lalinense brand is synonymous with authenticity, premium quality, and a deeply rooted tradition passed down through generations.Expand

Macelleria Salumeria Beccalli is a renowned butcher shop and delicatessen located in Costa Masnaga, in the province of Lecco, Lombardy, Italy. Established in 1961, this family-owned business is distinguished by its dedication to tradition and quality, combining artisanal techniques with a modern approach. Their work has been recognized by the Lombardy Region, which awarded Beccalli for its commitment to preserving artisanal production. Macelleria Salumeria Beccalli offers a wide range of products, including pork and beef charcuterie, as well as prepared dishes and specialties. In addition, Beccalli has opened a restaurant called retroBottega, located within the same complex. The restaurant offers sophisticated cuisine with a focus on meat specialties, using products from their butcher shop. Macelleria Salumeria Beccalli is the perfect destination for lovers of high-quality meat products and authentic Italian cuisine.Expand

Carnes Avenida is a Portuguese company with a rich tradition, founded in 1980 in the heart of Leiria. Its story began humbly - with a small butcher shop and a clear mission: to offer trustworthy meat, with authentic flavor and a warm, family-oriented approach. Through decades of dedicated work, the company grew from modest beginnings into a brand with soul, becoming a recognized symbol of quality and tradition. Founded on respect for the craft and a deep commitment to quality, Carnes Avenida gradually earned the trust of consumers who value authenticity and honesty. Generations have grown up with their products, recognizing in them a dedication to every detail - from meat selection to packaging. Today, Carnes Avenida goes beyond being just a meat producer - it represents the true essence of Portuguese flavor, crafted with care, passion, and unwavering loyalty to its roots.Expand

Dehesa García is a family-owned business specializing in the production of high-quality Iberian ham and cured meats. Based in Guijuelo, in the Salamanca region of Spain, the company is known for its commitment to traditional craftsmanship combined with modern techniques. Dehesa García offers a range of 100% Iberian Bellota products, including ham, chorizo, lomo, and salchichón. These products are made using the finest Iberian pigs raised in the natural pastures of Spain, ensuring exceptional flavor and quality. The company prides itself on offering products that are entirely natural, without the use of preservatives or artificial additives. Dehesa García's products are celebrated for their authentic taste and have earned recognition in international culinary circles.Expand