These Are The Different Sausages You Should Know

Swap out the usual hotdog for some tasty, meaty links.


Sausages come in a variety of flavors and sizes. Know which one's which and enjoy them grilled, fried, or boiled, and served with crusty bread, fries, or rice for a hearty lunch.



Kielbasa is a Polish smoked sausage easily recognizable because of its U shape. Chunkier, meatier, thicker, and longer than other sausages, Kielbasa is typically made of pork (sometimes with beef) and is often loaded with garlic. Its savory, slightly spicy flavor is best balanced with sauerkraut and mustard.


Breakfast sausages

Widely popular in the United States, breakfast sausages are made of pork and are typically sold raw. They’re traditionally made with unused pork parts (which farmers don’t want to go to waste). These mellow, sweet-salty links are mixed with a variety of spices, and are enjoyed thoroughly cooked.


Hungarian sausages

There are several types of Hungarian sausages, but the one available locally is typically smoked and has a mildly spicy flavor profile. Made with ground pork and beef, this sausage is heavily seasoned with paprika, giving it a reddish-orange color. Sometimes it comes stuffed with cheese.




Named after the German city where it is traditionally sold and enjoyed at beer gardens, frankfurters are smoked, precooked sausages made of beef and pork. Also called wiener or frank, the mildly flavored, six-inch-long sausage is a favorite across the globe. It can can be grilled, steamed, and even braised.



The German Bratwurst is usually made of pork, beef, or veal. This sausage is white (not orange or brown like the others) because it’s typically sold unsmoked. Bratwurst is seasoned with ginger, nutmeg, coriander, and caraway. Drizzle it with a mix of ketchup and curry powder to make currywurst.



Schüblig is a Swiss sausage made of beef and pork. It usually contains nonfat milk, onions, and a variety of spices. Traditionally, it’s raw and eaten uncooked, but the local ones are lightly smoked, and can be slightly salty and juicy once cooked.



Small and thin, usually just three and a half inches long, the German Nürnberger is a fresh type of Bratwurst. It’s typically made with lowfat pork and seasoned with fresh marjoram, giving the sausage a mild, sweet, oregano-like flavor profile. It’s best cooked until crunchy and browned on all sides.


Add a Filipino twist by replacing the pork sausages with garlicky longganisa and adding a sprinkling of queso de bola.

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Which kind of longganisa is your favorite?


Feature appeared in the June 2016 issue of Yummy magazine. Minor edits have been made by the editors.



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