Sausage Comparison Chart
There are four main categories of sausages: fresh, cooked and smoked, cooked, and semi-dry and dry.
| Sausage | Type | Ingredients | Cooking Method |
| Andouille (recipe) | Smoked | Pork, salt, very spicy, sugar, paprika, red pepper, garlic, thyme | Ready to eat |
| Bockwurst | Fresh | Veal, pork, milk, chives, eggs | Steam, Saute, Bake to 155 degrees F |
| Bologna | Cooked, Smoked | Cured beef and pork, garlic, salt | Ready to eat |
| Boudin Blanc | Fresh, delicate | Pork, fat, eggs, cream, bread crumbs, seasonings | Gently saute |
| Boudin Noir | Precooked | Pig's blood, suet, bread crumbs | Ready to eat; better sauteed |
| Bratwurst | Fresh, sometimes smoked and cooked | Pork or beef, veal, dry milk, onion, garlic, coriander, caraway, nutmeg | Steam, Fry, Grill, Bake to 155 degrees F |
| Braunschweiger | Precooked, smoked | Smoked liver, eggs, milk | Ready to eat; spreadable |
| Chorizo, Mexican (recipe) | Fresh | ||
| Chorizo, Spanish | Dry, Smoked | Pork, cilantro, paprika, garlic, chili powder, very spicy | Usually ready to eat |
| Hot Dogs (Frankfurter) | Cooked, Smoked, Cured | Cured beef and pork, garlic, salt, sugar, mustard, pepper | Ready to eat |
| Kielbasa | Fresh, Smoked | Beef, pork, garlic, pork or beef fat, mustard | Steam, Fry, Grill, Bake to 155 degrees F |
| Knackwurst | Precooked, Smoked | Beef, pork, lots of garlic, cumin | Ready to eat |
| Linguica (recipe) | Cured, Smoked | Pork butt, lots of garlic, cumin, cinnamon, vinegar | Usually ready to eat |
| Mortadella | Semi-Dry, Smoked | Cubes of pork fat, pork, beef, peppercorns, garlic, anise | Steam, Fry, Grill, Bake to 155 degrees F |
| Pepperoni | Air-dried | Pork, beef, lots of black and red pepper | Usually ready to eat |
| Polish Sausage | Fresh | Pork, beef, garlic, thyme or marjoram, pork fat, pepper | Steam, Fry, Grill, Bake to 155 degrees F |
| Salami | Dry, Cured | Highly seasoned: garlic, salt, pepper, sugar | Ready to eat |
| Summer Sausage (Cervelat) | Cured, Smoked, Semi-Dry | Pork, beef, garlic, mustard, mild spices | Ready to eat |
| Sweet or Hot Italian Sausage (recipe) | Fresh | Sweet: garlic, sugar, anise, and fennel Hot: paprika, chile peppers, onion, garlic, fennel, parsley |
Steam, Fry, Grill, Bake to 155 degrees F |
