Size (width) of Sausage |
Which Casing to Use (mm) |
Sausage Examples |
|
Very Thin |
Sheep 18-20, |
Snack Stick |
|
Slim |
Sheep 20-22, 22-24, 24-26. |
Chipolata, Breakfast Sausage |
|
Mid Size |
Sheep 24-26, 26-28. Hog 28-30. |
Hot Dog, Frankfurter |
|
Chunky |
Hog 30-32, 32-35 |
Italian Sausage, English Pork Sausage |
|
Extra Chunky |
Hog 35-38, 38-42 |
Knockwurst, Criollo |
Type of Sausage |
Description |
Size of Sausage |
Casing Size Traditionally Used (mm) |
|
|
A cured spicy fresh pork sausage.
|
Chunky |
Hog 30-32 or 32-35 |
|
Andouille
|
Large sausage made from pig's tripe and intestines cooked and smoked. Originates from France. |
Extra Chunky |
Traditionally a Sheep Bung Hog 35-38 or 38-42 |
|
|
Mildly spicy beef and pork sausage made with marjoram, onion and other spices. |
Chunky |
Hog 30-32, 32-35 or 35-38 |
|
|
Traditional, lightly seasoned beef sausage.
|
Mid Size - Chunky |
Sheep 22-24, 24-26 or 26-28. Hog 28-30, 30-32 or 32-35 |
|
Blood Sausage (Black Pudding) |
Large sausage made with fresh pork or beef blood blended with a mixture of spices.
|
Extra Extra Chunky |
Hog 35-38 or38-42 Beef 40-43 |
|
Typically a veal sausage mixed with pork, parsley and other spices. |
Mid Size - Chunky |
Sheep 26-28 Hog 28-30, 30-32 or 32-35 |
|
|
|
Spiralling sausage originating from South Africa, typically made from coarsely ground beef and spices. |
Mid Size - Chunky |
Sheep 26-28 Hog 28-30, 30-32 or 32-35 |
|
Boudin Noir
|
Traditionally made in January, this lightly textured French sausage is made from pigs blood, meat and skin. |
Extra Chunky |
Hog 38-42 |
|
|
Lightly seasoned pork and veal sausage.
|
Chunky |
Hog 30-32 or 32-35 |
|
Small fresh pork sausage.
|
Slim |
Sheep 20-22, 22-24 or 24-26 |
|
|
|
A combination of buffalo and pork meat blended to produce a dark, rich sausage. |
Slim |
Sheep 20-22, 22-24 or 24-26 |
|
|
Pork and beef blend that is lightly spiced and smoked. |
Slim |
Sheep 20-22, 22-24 or 24-26 |
|
Smaller sausage made with minced chicken, garlic, onion and other spices. |
Slim - Mid Size |
Sheep 22-24, 24-26 or 26-28. |
|
|
|
Small fried sausage originating from France and made from lean pork. Traditionally served as part of a garnish.
|
Slim |
Sheep 18-20, 20-22 or 24-26 |
|
Traditionally a highly seasoned (typically with smoked paprika and chilli), fermented, cured, smoked sausage originating from Spain. Portugal, Mexico and other countries have their own distinct versions of chorizo. There is also ‘fresh’ chorizo (not cured or smoked). |
Varying Sizes |
Sheep 22-24, 24-26 or 26-28. Hog 28-30, 30-32 or 32-35 |
|
|
Criollo Chorizo |
Argentina’s answer to the Spainsh Chirozo. A fresh sausage (not cured). Mix of beef or pork and spices (especially green and red pepper) |
Extra Chunky |
Recommended Casing: Hog 35-38 |
|
Cumberland Sausage |
Made entirely from coarsely diced pork combined with nutmeg, mace and black pepper. |
Chunky |
Hog 32-35 or 35-38 |
|
Droewors
|
Dry beef snack sausage. Originates from South Africa. |
Very thin - Slim |
Sheep 18-21, 20-22 or 22-24 |
|
Larger sausage made from fresh or smoked duck. |
Chunky |
Hog 30-32 or 32-35 |
|
|
Fen Chang |
Traditionally made from a combination of pork and bean starch this sausage is sweetened with brown sugar. Once produced, it's cured, boiled and lightly smoked. |
Extra Chunky |
Hog 35-38, 38-42 or 42-44 |
|
|
Or ‘Frank’. Thin, smooth textured beef and pork sausage commonly referred to as an American hot dog. Traditionally encased in a sheep casing. |
Mid Size |
Sheep 24-26 |
|
Guangdong |
A Cantonese style sausage that has a unique salty sweetness. Traditionally made with coarsely minced pork, other ingredients such as duck, chicken, seafood or mushrooms can also be used. This sausage is air dried. |
Very Thin |
Sheep 18-21 or 20-22 |
|
A smooth textured sausage (usually a frankfurter or wiener) traditionally made from beef or pork and flavourings. Traditionally made in a 24-26mm natural sheep casing. |
Slim |
Sheep 24-26mm |
|
|
A classic pork sausage typically including egg and breadcrumbs and subtle spices. |
Chunky |
Hog 30-32 or 32-35 |
|
|
Italian Salami
|
A combination of beef, pork, peppers and other spices dried or cured in a sausage. |
Extra Extra Chunky |
Beef 40-43, 43-46, 50-55 or 60-65 |
|
North American pork sausage inspired by Italy and typically flavoured with a combination of herbs and spices, particularly fennel. |
Chunky |
Hog 32-35 |
|
|
Lightly seasoned kangaroo meat combined with garlic and thyme. |
Slim |
Sheep 22-24 or 24-26 |
|
|
|
Polish pork sausage made with garlic and heavy seasoning. |
Chunky-Extra Chunky |
Hog 32-35, 35-38 or 38-42 |
|
Knackwurst
|
A shorter, plumper sister to the Frankfurter made from finely ground pork and beef. Smoked and boiled. |
Extra Chunky |
Hog 35-38 or 38-42 |
|
Knockwurst
|
Thick beef and pork sausage blend with fresh garlic and mild seasoning. |
Extra Chunky |
Recommended Casing: Hog 38-42 |
|
Slovenian sausage made from a combination of pork and beef. |
Chunky |
Hog 30-32 or 32-35 |
|
|
Traditional, lightly seasoned lamb sausage.
|
Slim - Mid Size |
Sheep 20-22, 22-24, 24-26 or 26-28 |
|
|
|
Dried sausage made from a combination of pork, beef, lard, sugar and spices. |
Mid Size |
Sheep 24-26 or 26-28 |
|
Lap Cheong is the Cantonese name for Chinese sausage. A dried, hard sausage usually made from pork and pork fat. It is normally smoked, sweetened, and seasoned with rose water, rice wine and soy sauce.
|
Slim |
Sheep 22-24 or 24-26 |
|
|
Liverwurst
|
Thick sausage made from a combination of pork liver and pork meat. |
Extra Chunky |
Hog 38-42 |
|
Similar to chorizo with many regional variations but typically prepared with the juice of bitter oranges (naranja de Sevilla). |
Chunky |
Hog 30-32 or 32-35 |
|
|
|
Greek pork sausage made with orange peel and other dried herbs. |
Chunky |
Hog 30-32 or 32-35 |
|
|
Spicy Lebanese sausage made with beef, lamb or a combination of both |
Slim |
Sheep 22-24 or 24-26 |
|
|
Spicy North African sausage traditionally made with either beef or lamb. |
Slim |
Sheep 20-22, 22-24 or 24-26 |
|
Mettwurst
|
Heavily spiced sausage made from cured or smoked pork mince. |
Extra Chunky |
Hog 38-42 |
|
Mortadella
|
A product of Bologna, this large sausage is made from finely minced pork along with pork fat cubes. The principal spices used are myrtle berries and pistachios. |
Extra Extra Chunky |
Sheep Bung or Beef Bung |
|
Nduja
|
A particularly spicy, spreadable salami that is fiery red in appearance. Made from off-cuts of pork including the shoulder, belly and often tripe. |
Extra Extra Chunky |
Sheep Bung Beef Bung |
|
|
Thin pork sausage made with marjoram and other spices. |
Slim |
Sheep 20-22, 22-24 or 24-26 |
|
A classic pork sausage, which typically has breadcrumbs or ‘rusk’ and variety of subtle spices. |
Chunky |
Hog 30-32 or 32-35 |
|
|
Pepperoni Salami
|
An American variety of salami made from a mixture of pork and beef with a smoky flavour and deep red appearance. Often used to add spice to a pizza. |
Extra Extra Chunky |
Beef 40-43 or 43-46 |
|
Pepperoni Sticks |
Spicy dried snack sausage that blends pork and beef with various peppers. |
Slim |
Sheep 18-21 or 20-22 |
|
Traditional, lightly seasoned pork sausage.
|
Mid Size - Chunky |
Sheep 22-24, 24-26, 26-28 Hog 30-32, 32-35 or 35-38 |
|
|
|
Swedish fresh sausage made by combining beef or pork and potatoes. |
Chunky |
Hog 30-32 or 32-35 |
|
Rookwurst
|
Dutch smoked sausage blended with mild spices.
|
Extra Chunky |
Recommended Casing: Hog 38-42 |
|
Salame Toscano
|
This large salami is well known for its intense red colour and large cubes of tender pork back fat. Traditionally served in thin slices as an antipasto. |
Extra Extra Chunky |
Hog 38-42 or 42-44 Sheep Bung |
|
Salami Cacciatore
|
Mildly seasoned with pepper and garlic this traditionally pork sausage is air dried. Referred to as the "hunter's sausage" it provides a great snack when you're on the run. |
Extra Extra Chunky |
Hog 42-44 |
|
French style Frankfurter, smoked and seasoned with nutmeg and coriander. |
Chunky |
Hog 28-30, 30-32 or 32-35 |
|
|
French pork sausage combined with wine, onions and other spices. |
Chunky |
Hog 30-32 or 32-35 |
|
|
A seriously spiced sausage made from coarsely cut fatty pork that is air dried. |
Chunky |
Hog 28-30, 30-32 or 32-35 |
|
|
Sopressata Di Calabria |
Often made with pork, hot chilli, cumin and salt. Hung to cure. |
Extra Extra Chunky |
Sheep Bung |
|
|
Medium sized game tasting sausage.
|
Mid Size |
Sheep 24-26 or 26-28 Hog 28-30 |