France - In France the traditional andouille is composed primarily of the intestines and stomach In the US the sausage is most often associated with Cajun cooking, where it is a coarse-grained smoked sausage made using pork, garlic, pepper, onions, wine, and seasonings Traditional Andouille is heavily spiced and used as an ingredient where a smoked sausage version is more commonly available and consumed as is or on a bun Cooked, smoked sausage

United Kingdom - Sausage-like product prepared with meat and varying amounts of rusk or other cereals Fresh or pre-cooked sausage

A cooked sausage of German origin; beef and pork, chopped and blended; seasoning includes garlic; cooked at high temperatures; smoked. Packaged in slices or in bulk rolls for slicing. (See Salami, Cooked Salami).

Germany - Made of cured, coarsely ground pork and some mildly cured, finely chopped beef; contains no seasoning other than sugar and salt; available in rolls or packaged slices Cooked, smoked sausage

A sausage of German origin similar to bratwurst, but generally lighter in color and mostly produced from veal The filling is usually emulsified and the finished sausage is sold precooked

Italy - Made of cured beef and pork, finely ground, with seasonings similar to frankfurters; available in rings, rolls or slices of varying diameters; fully cooked and ready to serve Cooked, smoked sausage

Netherlands - Dutch-style sausage made of veal and pork, finely chopped and blended with coarsely chopped pork fat and seasonings Cooked, smoked sausage

Germany - Pork or a pork and veal mixture; highly seasoned; made in links and available both fresh and fully cooked Unique flavor is commonly derived from pepper, sage, and nutmeg Fresh or cooked, smoked sausage

Germany - Liver sausage which must contain at least 30% pork, beef or veal livers Can be smoked after cooking or include smoked meat as ingredients Cooked sausage

Cajun – Sausage prepared from lean pork, spiced with cayenne pepper, mustard, paprika, and garlic, and smoked over hickory wood Used to flavor gumbo and jambalaya Served hot in sandwiches or cold and plain Some recipes add rice to the forcemeat

A dry sausage of Italian origin; usually made from all pork; seasoned with hot peppers.

Switzerland - General classification for mildly seasoned smoked, semi-dry sausages Popularly termed Summer Sausage Semi-dry sausage

Spain - Sausage from Spanish origin made from meat coarsely cut; smoked; highly spiced and has a size similar to large frankfurters, one-inch links also made for sausage balls Also is a term to denote any type of Spanish style sausage Fresh, cooked or dry/semi-dry sausage

Germany - Combination of beef and pork or all beef which is cured, smoked and cooked; seasonings may include coriander, garlic, ground mustard, nutmeg, salt, sugar and white pepper; fully cooked but usually served hot; terms frankfurter, wiener and hot dog often used interchangeably; sizes range from big dinner frankfurters to small cocktail size; may be skinless or with natural casings Cooked, smoked sausage

Italy - A smooth textured, cured, pork sausage seasoned with garlic and spices named for its northern Italian city of origin

Germany - A breakfast sausage primarily composed of ground meat (pork, or pork and beef), steel-cut oats and spices Partially cooked or pre-cooked sausage

A high quality dry, hard sausage; pork and beef; delightfully spiced.

Also called franks. A cooked sausage made of mixed, extremely fine ground meats - almost an emulsion in the grind.

A fresh sausage, usually made of pork, with fennel and Italian seasoning.

Poland - Coarsely ground lean pork with beef added; highly seasoned with garlic Also known as a Polish sausage Cooked, smoked sausage

(Yiddish, also Slovene: kašnica; Belarusian, kishka; Polish: kiszka;  Refers to various types of sausage or stuffed intestine with a filling made from a combination of meat and meal, often a grain

(Slovene) A small sausage generally served whole

Germany - Similar in ingredients to franks and bologna with additional garlic added for stronger flavor; made in large natural casings or in skinless styles; fully cooked, but usually served hot; also known as Knoblouch or Garlic Sausage Cooked, smoked sausage

A semi-dry sausage of Swiss origin; beef and pork; heavily smoked with a black, wrinkled appearance; in links the size of large franks, but pressed flat.

USA - Semi-dry sausage that originated in Lebanon, Pennsylvania; made of coarsely chopped beef; heavily smoked; has a tart, tangy taste; dark surface appearance Semi-dry sausage

Portugal - Portuguese sausage made from coarsely ground pork, seasoned with garlic, paprika, cumin seeds and sometimes cinnamon; brined with vinegar pickling liquid before stuffing; smoked; also called Longanzia Uncooked sausage

Germany - Liverwurst comes in many flavors that vary by region; sliceable or spreadable Liverwurst must contain at least 30% pig, beef or veal livers Other ingredients are pork, beef or veal trimmings, fat, and spices including allspice, thyme, ground mustard seed, or nutmeg Cooked sausage

Italy - Made of mildly seasoned pork; contains garlic Dry sausage

(Greek) A common Greek word for pork sausage In English, the term refers to a Greek sausage seasoned with orange rind, fennel, and other dried herbs

Germany - Cured beef and pork, ground and lightly spiced with allspice, ginger, mustard and coriander; smooth, spreadable consistency; normally heavily smoked and sometimes must be cooked before serving Cooked or uncooked, smoked sausage

Italy - Italian-style sausage composed of very finely chopped, cured pork and beef with added cubes of white fat; delicately spiced with garlic, nutmeg and coriander; stuffed into larger diameter casing and sliced Cooked, smoked sausage

Italy - Pepperoni is a dry sausage that is characteristically firm, spicy, and bright red in color Thinly sliced pepperoni is a popular pizza topping in American-style pizzerias It is a variety of salami, usually made from cured pork and beef Dry sausage

A type of smoked sausage usually seasoned with salt, pepper, garlic and herbs.

Italy - General classification for dry sausage, sometimes highly seasoned, with characteristic fermented flavor Usually made of beef and pork; seasoned with garlic, salt, pepper and sugar Some are dried to achieve 30-40% moisture loss Some are smoked and cooked Dry sausage

A cured sausage that is typically a mix of pork and other meat. It can be smoked and is sometimes dried.

Germany - Sausages that would be made with spices and herbs found locally in the Thuringia region of Germany Made principally of ground pork; may also include beef and veal; seasoning could included marjoram (stemless) and other herbs and spices; may be smoked or unsmoked Fresh or cooked sausage

Austria - A similar version of a frankfurter or hot dog that is smaller in diameter and usually softer in texture Ingredients similar to frankfurters Term most often applied to small, open end sausages packed in cans of water These are made into 80-foot lengths and cut into two-inch portions for canning The name, vienna-style sausage, may also be used interchangeably with wiener or frankfurter Cooked or smoked sausage

Germany - Means white sausage; made of veal and pork; mildly spiced; links are about four inches long and plump; very perishable; sometimes cooked Fresh or cooked sausage

Austria - Both wieners and Vienna-style sausages take their names from the city of Vienna, Austria Wiener-style, as originated, is sausage braided in groups of links Vienna-style frankfurters are twisted into a chain of links Terms are frequently used interchangeably with frankfurter or hot dog and formula may be the same Cooked, smoked or dried sausage