Best North American Sausage Types
Mexican chorizo is a traditional sausage that differs from Spanish chorizo in many ways. The pork is not chopped, but ground, and the sausage itself isn’t cured, but fresh and raw, which means that it must be cooked before consumption. The red color doesn’t come from paprika, but from red chili peppers, making Mexican chorizo much spicier.
The mat mixture is often enriched with pork fat, vinegar, and various spices. The sausage is air-dried from one day to a full week. The versatile Mexican chorizo can be used in egg dishes, tacos, burgers, stuffed peppers, and similar savory dishes.
It is believed that the first Mexican chorizos were prepared in Toluca.
Traditional American pepperoni is a dry sausage that is smoked and air dried, although sometimes it can also be cooked. It is made from pork, beef, or a combination of both, usually 30% beef and 70% pork. The sausage is typically soft, with a slightly smoky flavor and a bright red color due to paprika and cayenne pepper.
It is often seasoned with peppers, fennel, garlic, or mustard seeds. Its fast-fermented, thinly sliced variety often ends up as a pizza topping in numerous American-style pizza establishments. In fact, it is the most popular topping in America, served on more than 35% of all pizza orders.
Vienna Beef hot dog is a sausage variety manufactured by Vienna Beef Inc., mainly used in the iconic Chicago-style hot dog. It consists of at least 75% ground bull beef, garlic juice, salt, paprika, and a secret blend of flavorings and seasoning, all encased in the natural sheep intestine.
But what sets it apart is the high quality of said ingredients and a unique production process — only premium cuts of beef are slow-cooked to perfection and then smoked to bring out their flavor. Vienna Beef Inc. was founded in 1893 by Viennese immigrants Emil Reichel and Sam Ladany, who were selling hot dogs with Viennese sausages during Chicago World's Fair.
Kramarczuk's sausages are Eastern European-style smoked sausages produced by the Kramarczuk Sausage Company, owners of a namesake deli, bakery, and restaurant in Minneapolis. The sausages have no preservatives or fillers and get their flavor thanks to a good choice of meat cuts.
You can choose from about a dozen varieties, from Polish kielbasa to German brats, Ukranian kovbaca and kishka, linguica, and chorizo, to name a few. They also offer baked goods, fresh and cured meat, condiments, cakes, and pastries at their establishments.
Dominican salami, also known as salchichón dominicano, is a type of pre-cooked sausage made from a blend of pork, beef, chicken, or turkey, seasoned with a unique mix of Dominican Creole spices. This combination of local seasonings gives it a bold, savory flavor with subtle smoky undertones that sets it apart from Italian or Spanish salami.
Unlike traditional salami, Dominican salami is cooked during production, making it ready to eat straight from the package. It is a beloved and essential element of Dominican cuisine, with more than 90% of Dominicans consuming it regularly as part of their daily diet.
Best North American Sausage Producers
Creminelli Fine Meats is a renowned producer of artisan charcuterie, offering a range of high-quality cured meats. Founded by Cristian Creminelli, the company specializes in crafting salami, prosciutto, and other traditional Italian cured meats using time-honored methods.
The meats are carefully selected from farms that prioritize humane animal treatment, and all products are free from antibiotics and hormones. Creminelli is known for its commitment to sustainability, using eco-friendly packaging and promoting responsible farming practices.
Olli Salumeria is a renowned producer of artisanal, hand-crafted charcuterie, based in the United States. Specializing in high-quality Italian-style cured meats, Olli has gained a reputation for its exceptional taste and traditional production methods.
The company produces a wide variety of products, including salami, prosciutto, and other cured meat specialties, all made from the finest ingredients. The meats are made using traditional curing techniques, where each product is carefully crafted, air-dried, and aged to perfection.
Oyama Sausage is a well-known artisan butcher shop based in Vancouver, Canada, specializing in high-quality, handcrafted sausages and meat products. Established with a passion for fine meats, Oyama Sausage has become a local favorite for its wide variety of sausages, charcuterie, smoked meats, and other specialty items.
The company prides itself on using the finest, locally sourced ingredients and traditional production methods, ensuring that each product has an authentic, rich flavor. Their offerings include a diverse range of sausages, from classic bratwurst and chorizo to more unique and inventive creations.
Best North American Sausages
Sliced Saucisson Sec from Three Little Pigs is a traditional dry sausage with rich French heritage. Made from high-quality pork, seasoned with sea salt, garlic, and special spices, it offers a distinctive, rich flavor. This sausage is completely natural, without added nitrates or nitrites, making it a healthier option among cured meats.
It is perfect for serving in sandwiches, on appetizer trays, or as part of a charcuterie platter. Its density and depth of flavor make it an ideal choice for lovers of classic French charcuterie. This sausage brings an authentic French taste and is a real treat for those who want to enjoy a traditional meat specialty.
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