22 Sausages from Around the World

Second only to bacon, sausage is the love of my food life. It is considered the prince of meats, to the bacon king. It is so greasy and delicious that it makes my heart flutter just thinking about it. No, wait, that was a heart palpitation. Maybe I should lay off the pork products.

Anywho, sausage is made, eaten and enjoyed all over the world. There are as many variations as there are countries it seems. Here are 22 examples of delicious sausage from 22 different countries representing all the continents, except Antarctica.

Saveloy - A saveloy is a type of highly seasoned pork sausage, usually bright red in color, which is served in English fish and chip shops, sometimes fried in batter.

Kulen - Kulen is a type of flavored sausage made of minced pork. The meat is low-fat, rather brittle and dense, and the flavor is spicy. The red paprika gives it aroma and color, and garlic adds spice.

Bockwurst - The sausage is traditionally made from ground veal and pork. In modern Germany, however, it is made from different types of ground meat, such as pork, lamb, turkey, and chicken. Bockwurst is flavored with salt, white pepper and paprika. Other spices, such as chives and parsley, are often also added and in Germany itself bockwurst is often smoked as well.

Gyulai - It is named after the Hungarian town of Gyula. The sausage may be cut into thin slices and eaten alone or with bread. They are also added to many Hungarian dishes.

Cotechino Modena - Fresh sausage made from pork, fatback, and pork rind, and comes from Modena, Italy.

Rookworst - Rookworst is a smoked sausage. It is often eaten with stamppot, a vegetable mash.

Medisterpølse - A thick, spicy sausage made of minced pork stuffed into pig intestines. The spices generally used are allspice, cloves, salt and pepper. (Photo: (c) Nillerdk CC-BY-SA)

Falukorv - Falukorv is a large traditional Swedish sausage made of a grated mixture of pork and beef or veal with potato starch flour and mild spices.

Mustamakkara - Mustamakkara is a type of Finnish blood sausage traditionally eaten with lingonberry jam. Mustamakkara is made by mixing pork, pig blood, crushed rye and flour, after which it is stuffed into the intestines of an animal like most sausages.

Kabanos - Kabanos is an Polish sausage made of pork. They are most commonly dry to very dry in texture and smoky in flavor. Kabanos is often seasoned only with pepper.

Cervelat - Cervelat is a type of cooked sausage consisting of a mixture of beef, bacon and pork rind that is packed into zebu intestines, slightly smoked and then boiled.

Sujuk - Sujuk consists of ground meat (usually beef) with various spices including cumin, sumac, garlic, salt, and red pepper, fed into a sausage casing and allowed to dry for several weeks. It can be more or less spicy; it is fairly salty and has a high fat content.

United States of America:
Breakfast sausage - Made from uncooked ground pork mixed with pepper, sage, and other spices.

Chorizo - Made out of pork or beef salivary glands. It is fresh and usually deep red in color.

Longaniza - Like chorizo, but very long, cured and dried, and gets its particular flavor from ground anise seeds. This results in a very particular aroma, and a mildly sweet flavour that contrasts with the strong salty taste of the stuffing.

Lap Cheong - Dried pork sausages that look and feel like pepperoni, but are much sweeter.

South Korea:
Sundae - A form of blood sausage, traditional in Korea. A popular street food, sundae is normally prepared by steaming or boiling cow or pig intestines stuffed with various ingredients. The most common variation is composed of pork blood, cellophane noodles, and barley stuffed into pig intestines.

Longaniza - There are regional varieties such as Vigan (with lots of garlic and not sweet) Lucban (lots of oregano and pork fat is chunky) Most longanisas contain Prague powder and are hardly smoked and usually sold fresh.

Sai-Ua - Made with minced pork as well as herbs and chilli paste.

North Africa:
Merguez is a red, spicy sausage from Morocco, Algeria, Tunisia and Libya, North Africa. Merguez is made with lamb, beef, or a mixture of both. It can be flavored with a wide range of spices, such as sumac for tartness, and paprika, Cayenne pepper, or harissa, a hot chili paste that gives it a red color. It is stuffed into a lamb casing, rather than a pork casing. It is traditionally made fresh and eaten grilled or with couscous.
South Africa:
Boerewors - Made from coarsely minced beef and spices (usually toasted coriander seed, black pepper, nutmeg, cloves and allspice). It is preserved with salt and vinegar, and packed in sausage casings.

Devon - Some would classify it as a luncheon meat. It is similar in appearance and taste to boloney. It is usually composed of several types of pork, basic spices, and a binder.



  1. You give the impression that the saveloy is served in most English chippies. This is not the case, ask for a saveloy in most parts of the country and you will receive only a puzzled look. In the areas outside the south east we tend to serve a more pleasant traditional pork sausage, rather than those horrible pseudo European confections.

  2. cervelat from switzerland: there are several ways to eat it. cold with mustard or as a salad. how to obtain the one showed in the image? cut into the end crosswise, put the sausage on a stick and place over a fire or on a grill... then the ends spread apart

  3. Devon is eaten inbetween 2 slices of white bread with tomato sauce. You will find them in childrens lunchboxes everywhere.

  4. we have some lovely breakfast sausages here in the Carolinas and liver pudding

  5. It would be a great treat for me to find gyulai on sale somewhere in UK. My husband is Hungarian and I have enjoyed food in Hungary for 40 years. The cooked meat depts. in Tescos in Hungary puts my local one here in Birmingham to shame. Apart from Chorizo it has nothing exiting to offer.

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  6. Bumbar or mumbar is an egyptian sausage which has its origin in Cyprus. It is made with rice, lamb, parsley, and tomato paste and seasoned with hot red chilis, black pepper, cumin and salt, stuffed in sheep casings. It is then boiled then fried in a bit of butter. It is delicious.

  7. By publishing the photo of Medisterpølse you are violating my author rights. I find it unfair to copy the work of other people without even attributing them. Especially because I have released the photo under two generous licenses which would allow you to use the photos legally. You would just have had to write my name + the name of license, that's "(c) Nillerdk CC-BY-SA". If you find that too complicated you should consider takeing you own photos. Don't worry, I'm not going to sue you. I hope you will respect my work and the work of others in the future though.