<Table> <Tr> <Td> </Td> <Td> This section needs additional citations for verification . Please help improve this article by adding citations to reliable sources . Unsourced material may be challenged and removed . (May 2016) (Learn how and when to remove this template message) </Td> </Tr> </Table> <Tr> <Td> </Td> <Td> This section needs additional citations for verification . Please help improve this article by adding citations to reliable sources . Unsourced material may be challenged and removed . (May 2016) (Learn how and when to remove this template message) </Td> </Tr> <P> Sausages classification is subject to regional differences of opinion . Various metrics such as types of ingredients, consistency, and preparation are used . In the English - speaking world, the following distinction between fresh, cooked, and dry sausages seems to be more or less accepted: </P> <Ul> <Li> Cooked sausages are made with fresh meats, and then fully cooked . They are either eaten immediately after cooking or must be refrigerated . Examples include hot dogs, Braunschweiger, and liver sausage . </Li> <Li> Cooked smoked sausages are cooked and then smoked or smoke - cooked . They are eaten hot or cold, but need to be refrigerated . Examples include kielbasa and mortadella . Some are slow cooked while smoking, in which case the process takes several days or longer, such as the case for Gyulai kolbász . </Li> <Li> Fresh sausages are made from meats that have not been previously cured . They must be refrigerated and thoroughly cooked before eating . Examples include Boerewors, Italian pork sausage, siskonmakkara, and breakfast sausage . </Li> <Li> Fresh smoked sausages are fresh sausages that are smoked and cured . They do not normally require refrigeration and do not require any further cooking before eating . Examples include Mettwurst and Teewurst which are meat preparations packed in sausage casing but squeezed out of it (just like any other spread from a tube). </Li> <Li> Dry sausages are cured sausages that are fermented and dried . Some are smoked as well at the beginning of the drying process . They are generally eaten cold and will keep for a long time . Examples include salami, Droë wors, Finnish meetvursti, Sucuk, Landjäger (smoked), Slim Jims, and summer sausage . </Li> <Li> Bulk sausage, or sometimes sausage meat, refers to raw, ground, spiced meat, usually sold without any casing . </Li> <Li> Vegetarian sausage are made without meat, for example, based on soya protein or tofu, with herbs and spices . Some vegetarian sausages are not necessarily vegan, and may contain ingredients such as eggs . </Li> </Ul>

Where do sausages come from on a pig