There’s nothing like starting your morning with a delicious breakfast sausage, eggs, and toast.
Or, maybe you’re preparing for a backyard BBQ and want to impress your guests with delicious bratwursts or knackwurst.
Perhaps you’re preparing a charcuterie plate packed with salami, chorizo, and more.
Whatever the case, you may not realize just how many different types of sausages you have at your disposal. That’s why we’ve created this quick guide to our 15 favorite sausage types:
- Kielbasa
- Thuranger
- Knackwurst
- Bologna
- Breakfast Sausage
- Andouille
- Chorizo
- Bratwurst
- Saucisson
- Landjäger
- Boerewors
- Salami
- Longganisa
- Sai Oua
- Butifarra
We’ll show you what makes each unique and how you can enjoy it yourself. But if you’re looking for the different types of smoked sausages specifically, your search ends here at Mahogany Smoked Meats.
Discover all your favorite varieties in our collection of smoked sausages for sale, each of which is ready to be warmed and enjoyed at your leisure. Impress your guests or spoil yourself with a century of tradition in our smoked meats today!
What are the Different Types of Sausages? Our 15 Favorite Sausage Types
Let’s not waste any time getting into all the different types of sausages you can choose from. We’ll cover the origin, unique characteristics, and serving suggestions to help you understand and enjoy all our favorite sausage types.
Kielbasa
Kielbasa is perhaps the most famous of Polish sausages, known for its robust flavor and versatility. The name translates to “sausage” in Polish, and there are many varieties, but the most commonly known is a garlic-heavy smoked sausage made from pork or a combination of pork and beef.
Kielbasa is typically flavored with garlic, marjoram, and sometimes mustard seeds. It has a coarsely ground texture and a rich, smoky taste. We have a spicy kielbasa variety in particular that is incredibly popular.
It’s incredibly versatile in that it can be grilled, baked, or simmered. It’s traditionally served with sauerkraut or potatoes but is also fantastic in stews, casseroles, or even sliced cold on a charcuterie board. It pairs well with mustard, horseradish, or rye bread.
Thuranger
Thuringer, also known as Thüringer Rostbratwurst, is a traditional German sausage with a history dating back over 600 years. This summer sausage variety is actually one of our most popular, which is why if you see it in stock, you better pick up a pound or two fast!
These sausages are typically made from pork, beef, or veal and are seasoned with a blend of caraway, marjoram, garlic, and mustard seeds. They have a fine texture and are often grilled, giving them a slightly charred exterior with a juicy, flavorful inside.
You can’t go wrong enjoying this the classic way - on a bun with mustard. However, we also love it eaten plain or with sauerkraut and potato salad. It's a staple at German festivals and pairs perfectly with a cold beer.
Knackwurst
Knackwurst, sometimes spelled “knockwurst,” is a short, plump sausage with origins in northern Germany. The name “knack” refers to the crackling sound the sausage casing makes when bitten into.
It’s made from finely ground pork and veal and is heavily seasoned with garlic. The sausage is typically smoked, giving it a rich, savory flavor and a snappy bite.
Serve it with traditional German sides like sauerkraut, mustard, and pretzels. It can also be sliced and added to soups or stews.
Bologna
Bologna, known as “mortadella” in Italy, is a large, smooth sausage that comes from the city of Bologna. The American version is very different from its Italian counterpart, being less flavorful and finely textured. That’s why our ring bologna is so popular - our customers say it’s indistinguishable from the real deal!
Mortadella is made from finely ground pork, often with added fat, peppercorns, pistachios, or olives. It has a mild, slightly sweet flavor with a rich, creamy texture.
The Italians enjoy it thinly sliced and served as part of an antipasto platter or in sandwiches. In the U.S., bologna is commonly used in sandwiches and can also be fried or added to casseroles.
Breakfast Sausage
Breakfast sausage is a staple in American cuisine. It’s usually made from pork and flavored with a blend of spices like sage, black pepper, and thyme. It can come in the form of links, patties, or ground sausage, and it's usually pan-fried or grilled.
There’s no better way to enjoy breakfast sausage than as part of a larger breakfast spread - featuring eggs, toast, biscuits, pancakes, and perhaps even some of our smoked bacon online!
Andouille
Andouille is a smoked sausage originally from France, but it has become a staple in Cajun and Creole cuisine in Louisiana as well.
It’s made from pork, often seasoned with garlic, onions, wine, and spices, and then smoked. The American version tends to be spicier and coarser than the French variety.
Andouille is a key ingredient in dishes like jambalaya, gumbo, and red beans and rice. It can also be grilled or sautéed and served on its own or in a sandwich.
Chorizo
Chorizo is a highly seasoned sausage with variations across Spain and Mexico. Spanish chorizo is usually smoked and cured, while Mexican chorizo is fresh and must be cooked before eating.
Spanish chorizo is flavored with smoked paprika, which gives it its characteristic deep red color and smoky flavor. Mexican chorizo, on the other hand, is spicier, seasoned with chili peppers, garlic, and vinegar. Both are delicious, though!
Spanish chorizo is often sliced and eaten as part of a tapas spread or added to paellas and stews. On the other hand, Mexican chorizo is typically crumbled and used in tacos, burritos, and scrambled eggs.
Bratwurst
Bratwurst is a German sausage traditionally made from pork and beef. It’s one of the most popular types of sausage in Germany and has a rich history dating back to the 14th century.
You can find it seasoned with a variety of spices, including nutmeg, coriander, caraway, and ginger. The texture is coarse, and it’s often grilled or pan-fried.
It’s commonly confused with knockwurst and sometimes the terms are used interchangeably, but they’re very different. You can tell it’s a bratwurst by its more pinkish color.
We suggest eating it grilled as is, or for a more filling meal, on a bun with mustard. You can also enjoy it with sauerkraut and other german sides.
Saucisson
Saucisson Sec is a French dry-cured sausage, often made from pork, though other meats like duck or wild boar can be used. It’s seasoned with garlic, black pepper, and sometimes wine or brandy. It’s air-dried over several weeks, resulting in a firm texture and concentrated flavor.
It's a staple in French charcuterie, paired alongside cheeses, bread, and pickles. Just add wine for a delicious appetizer to a heartier supper.
Landjäger
Landjäger is a semi-dry sausage that’s popular as a snack food, especially for hikers and campers due to its portability and long shelf life.
It’s made from beef, pork, lard, sugar, red wine, and spices. This gives it a chewy texture and is often pressed into a rectangular shape before being dried and smoked. You can eat it cold on-the-go, bread and cheese, or sliced and added to soups and stews
Boerewors
Boerewors is a traditional South African sausage known for its distinctive spiral shape. The name “boerewors” comes from the Afrikaans words for “farmer” (boer) and “sausage” (wors).
While it’s most commonly crafted from beef and pork, it’s sometimes made from lamb. Common seasonings include coriander, cloves, nutmeg, and vinegar. It’s usually coiled into a spiral and grilled.
Boerewors is typically grilled over an open flame (known as a "braai" in South Africa) and served with pap (a type of cornmeal porridge) or on a roll with mustard and ketchup.
Salami
Salami is usually considered a deli meat, but it’s actually a type of cured sausage with origins in Italy. However, this is yet another one of the types of sausages that has transcended its origins and become popular worldwide.
It’s made from fermented and air-dried meat, usually pork, before being heavily seasoned with garlic, salt, pepper, and wine. It has a tangy flavor due to the fermentation process and can be either soft or firm, depending on how long it’s aged.
Salami is often sliced thin and served on charcuterie boards, in sandwiches, or as a pizza topping. It pairs well with cheeses, olives, and crusty bread.
Longganisa
Longganisa is a Filipino sausage with Spanish origins. Like many other sausage types it has been adapted to local tastes and ingredients. There are many regional variations, each with its unique flavor profile.
True to its origin, though, it will be a sweet and garlicky sausage made from pork. Other meats used to create longganisa include chicken or beef. The sausage is often colored with annatto seed and can be either fresh or cured.
We love longganisa for breakfast. Serving it with garlic rice and fried eggs, known as “longsilog”, is very popular in Spain. It can also be grilled or pan-fried and served as a main dish.
Sai Oua
Sai Oua is a Northern Thai sausage known for its bold and aromatic flavors. It’s a staple in Lanna cuisine, the traditional cuisine of Northern Thailand.
This type of sausage is made from ground pork mixed with red curry paste, lemongrass, kaffir lime leaves, and other herbs and spices. It has a fragrant, spicy flavor with a coarse texture.
Sai Oua is typically grilled and served as part of a platter with sticky rice and fresh vegetables. It can also be sliced and served as an appetizer or snack.
Butifarra
Last but certainly not least on our list of the most popular types of sausages, we have butifarra - a traditional Catalonian sausage with a long history. It’s made from pork and seasoned with spices like black pepper, garlic, and sometimes cinnamon.
Butifarra comes in many varieties, including raw (which must be cooked before eating) and cured. It has a mild flavor and a coarse texture. You can enjoy it grilled or pan-fried, and serve it with white beans for a classic Catalan dish. Or, slice it and throw it in a soup, stew, or casserole.
Discover Your New Favorite Types of Smoked Sausages Today!
There are so many different sausage types out there to choose from, each of which has its place in the culinary world.
If there are any types of sausages on this list you haven’t tried yet, we encourage you to make it a priority to do so! A great starting point is the unique types of smoked sausages available here at Mahogany Smoked Meats.
Since 1922 we’ve made it our life’s work to create the most delicious, flavorful meats using the traditional approach of slow-smoking in a deep log pit.
What sets us apart from the rest is our use of fallen mahogany logs, which makes us not only a sustainable brand but the only smokehouse in the nation to use this variety. The end result is one-of-a-kind flavor you won’t find anywhere else.
We don’t just have all the different types of smoked sausages here for you at Mahogany Smoked Meats, though. You can also find all the different types of jerky, canadian bacon for sale, smoked turkey online, smoked bone-in ham for sale, smoked boneless ham for sale online, smoked pork chops for sale, and more!
All our meats arrive pre-smoked and ready to enjoy - just heat them up and serve them however you see fit! We have tips on how to cook smoked sausages to perfection to help you bring out the full potential of our sausage types.
So, what are you waiting for? Taste the difference a century of tradition can make today at Mahogany Smoked Meats.
Bringing Our Guide on the Different Sausage Types to a Close
From classics like bratwurst and kielbasa to ring bologna, knockwurst, chorizo, and more, there are so many different types of sausages waiting to be discovered. We hope to have introduced you to one of your new favorite sausage types in this guide!
You can find additional resources in our blog like how long do smoked sausages last in the fridge, how to reheat pork chops, how to smoke ham steaks, reheating a smoked turkey, how long to cook boneless ham per pound, how long let turkey rest, and more.
From our beef jerky for sale to our smoked sausages, the possibilities are endless at Mahogany Smoked Meats. We can’t wait to hear which of the different types of smoked sausages we smoke is your favorite!
Order today and spoil yourself with one-of-a-kind varieties.
