The sausage sketch picture is as follows:

Draw a slightly curved line to represent the outline of the sausage. The line should go from one end of the sausage to the other, keeping a smooth and natural bend. At one end of the sausage, draw two small semicircles to represent the curved portion of the sausage. These semicircles should connect to the outline of the sausage.

On the surface of the sausage, draw some short lines to indicate the texture of the sausage. These lines should be in line with the outline of the sausage, from one end to the other. On the underside of the sausage, draw some short lines to represent the shading of the sausage. These lines should extend outward from one side of the sausage to add dimension and realism.

Also try adding some extra detail to add realism to the sausage. For example, draw some subtle bumps and spots on the surface of the sausage, or draw some tiny bubbles or drops of water around the sausage. These details can add layers and three-dimensionality to the picture, making your sketch more vivid and interesting.

Types of sausage:

1, German sausage: German sausage is one of the most famous sausages in the world, with hundreds of different flavors and production methods. One of the most popular is Munich sausage, which is made of beef as the main raw material, adding salt, sugar, spices and other seasonings, after baking or cooking.

2, Italian sausage: Italian sausage to pork and beef as the main raw material, add chili, spices, olive oil and other condiments, made. It is characterized by tender and juicy texture, rich flavor, and is a common ingredient in Italian cuisine.

3, French sausage: French sausage variety, the most famous is the Toulouse sausage. It is pork, beef and lamb as the main raw material, add salt, sugar, spices and other seasonings, after baking or boiled into. With its flavorful and tender meat, Toulouse sausage is one of the classics of French cuisine.

4, Chinese sausage: Chinese sausage with pork as the main raw material, adding salt, sugar, wine and other seasonings, after curing and drying and become. It is characterized by tightly packed meat, chewy texture and delicious flavor, and is one of the common ingredients in Chinese food.