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Sausage is a cylindrical meat product, usually made of ground meat (usually pork, beef or veal) and salt, spices and other seasonings, as well as breadcrumbs, with skin around it. Sausages are usually made in casings traditionally made from intestines, but sometimes from synthetic materials. Sausages sold uncooked are usually cooked in a variety of ways, including frying pan, grilling and barbecue. During the processing, some sausages will be cooked, and then the casings will be taken out.

Sausage production is a traditional food preservation technology. Sausages can be preserved by curing, drying (usually associated with fermentation or culture, which may help preserve), smoking or freezing. Some pickled or smoked sausages can be preserved without refrigeration. Most fresh sausages must be refrigerated or frozen until cooked.

There are many kinds of sausages in different countries and regions. The flavor or seasoning ingredients (garlic, pepper, wine, etc.) of sausages are different from each other.