Attribute
GPC: 20002711
Type of Sausage
Indicates, with reference to the product branding, labelling or packaging, the descriptive term that is used by the product manufacturer to identify the type of sausage.
Children
27
Value
GPC: 30002098
SALAMI
Salami is a cured sausage, fermented and air-dried, which can be stored at room temperature for periods of up to a year. Well known are Italian Salami, Hungaria…
Value
GPC: 30014506
MORTADELLA
Mortadella is a large Italian-type sausage or cold cut sausage made of finely hashed/ground heat-cured pork, which incorporates at least 15% small cubes of pork…
Value
GPC: 30014507
WIENER/VIENNA/FRANKFURTER (WURSTEL)/HOT DOG
A moist sausage of soft, even texture and flavor, often made from mechanically recovered meat or meat slurry. Most types are cured or sometimes smoked and may h…
Value
GPC: 30014508
BLOOD SAUSAGE/BLACK PUDDING/BLOOD PUDDING
Blood sausage is made by cooking blood with a filler until it is thick enough to congeal when cooled. Typical fillers include meat, fat, suet, bread, sweet pota…
Value
GPC: 30014509
LIVERWURST/LIVER SAUSAGE/BRAUNSWEIGER
Liverwurst is a sausage containing about 10 to 20% liver, which gives a distinctive liver taste. Other ingredients are meat, fat, and spices such as ground blac…
Value
GPC: 30014510
EXTRAWURST
Extrawurst is an finely emulsified sausage, commonly of Austrian or German origin, with added bacon, garlic, spices and often potato added as a starch. It is co…
Value
GPC: 30014511
MERGUEZ
Merguez is a red, spicy sausage from Algeria and Tunisia, North Africa. Merguez is flavoured with a wide range of spices, such as sumac for tartness, and paprik…
Value
GPC: 30014512
MET(T)WURST
Mettwurst is a strongly flavoured German sausage made from raw minced meat, which is preserved by curing and smoking. The most common variety is soft and somewh…
Value
GPC: 30014514
BRATWURST
Bratwurst is a sausage composed of several kinds of finely chopped meat that is traditionally prepared by grilling.
Value
GPC: 30014515
CHORIZO/CHOURICO/LONGANIZA
Chorizo is typically a fermented, cured, smoked sausage that has a distinctive smokiness and deep red color from dried, smoked red peppers. Chorizo originates f…
Value
GPC: 30014516
WEISSWURST
Weisswurst is a traditional Bavarian sausage made from very finely minced meat and fresh bacon. It is an unsmoked sausage usually flavoured with parsley, lemon,…
Value
GPC: 30014517
CERVELAT
Cervelat is a cooked sausage consisting of a mixture of different meat, bacon, and pork rind that is packed into zebu intestines, slightly smoked and then boile…
Value
GPC: 30014518
BIERSCHINKEN/KRAKAUER
Bierschinken is a scalded sausage from a cured mixture of meat, lard and spices that incorporates at least 15% small cubes of pork fat or cooked ham. It is prod…
Value
GPC: 30014519
TEEWURST
Teewurst is a German sausage made from two parts of raw pork (and sometimes beef) and one part bacon, which are minced, seasoned, and typically packed in porous…
Value
GPC: 30014520
BOLOGNA
Bologna is an American-style sausage similar to Italian mortadella that can be made out of either chicken, turkey, beef, or pork. It is finely chopped or ground…
Value
GPC: 30014521
COUNTRY/BREAKFAST
Country and breakfast sausage is made from whole muscle product that is fresh and not cured or smoked (also known as "Whole Hog" sausage). It is normally made f…
Value
GPC: 30014522
ITALIAN SAUSAGE
A popular American-style sausage with traditional flavors and spices of Italy (fennel and/or anise). It is typically made from pork but sometimes from turkey or…
Value
GPC: 30014523
KIELBASA
A traditional seasoned and gently smoked Polish sausage made from choice cuts of pork, and often mixed with a little beef or veal.
Value
GPC: 30014524
LINGUICA
A Portuguese-style cured pork sausage seasoned with onions, garlic, and paprika.
Value
GPC: 30014525
KNOCKWURST
A short, plump sausage made from ground veal and pork with fresh garlic in hog casings. Aged over burning oak wood.
Value
GPC: 30014526
THURINGER
A sausage from the German state of Thuringia made from finely minced pork, beef, or veal. It is seasoned with salt, pepper, caraway, marjoram, and garlic. Norma…
Value
GPC: 30014527
ANDOUILLE
A spiced, heavily smoked pork sausage, distinguished in some varieties by its use of the entire gastrointestinal system of the pig.
Value
GPC: 30014528
BOCKWURST
A German-style sausage made from ground veal and pork, flavored with salt, white pepper and paprika.
Value
GPC: 30014529
BOEREWORS
Boerewors is a South African sausage made from coarsely minced beef, sometimes combined with minced pork, lamb, or both and spices such as coriander seed, black…
Value
GPC: 30017123
FLEISCHWURST
A German-type of pork sausage
Value
GPC: 30017124
JAGDWURST
A German cooked sausage made of lean beef and pork.
Value
GPC: 30017125
LYONER
A German-type of pork sausage which is usually eaten cold