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Andouille -

This popular and particularly unique sausage hails from Truyes, France, and is known for its pungent smell, which comes from the inclusion of pig's colon. It is certainly an acquired tasted, but those who enjoy it swear by it.

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Bratwurst -

One of the most popular and delicious styles of sausage in the world is the classic German bratwurst. Traditional brats are made with either pork, beef, or veal, and are served with sauerkraut and potatoes.

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Spanish chorizo -

Traditional Spanish chorizo is a well-known delicious, flavorful, and aromatic cured sausage made with pork meat and a generous helping of paprika and garlic.

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Mexican chorizo -

Mexican chorizo, on the other hand, is prepared fresh and gets its red color from hot peppers rather than paprika, giving it a delicious kick. The pork meat is ground before preparation, making it a nice crumbly topping for all sorts of Mexican dishes.

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Sai ua -

Sai ua is a delicious pork sausage prepared in the northern regions of Thailand that incorporates curry paste, kaffir lime leaves, and fish sauce. After the mixture is prepared, it's stuffed into a natural casing and grilled to perfection.

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Filipino longganisa -

Filipino longganisa can vary drastically depending on where you are in the Philippines. All longganisa are made with only the freshest and most local ingredients available, which can mean you might be given pork, chicken, or tuna, with flavors varying from the sweet to the spicy or the incredibly salty.

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Laulau -

Laulau are enjoyed in different forms under different names across Polynesia, and are some of the most unique types of 'sausages' you can find. Hawaiian laulau consists of salted butterfish and pork wrapped tightly in cooked taro leaves, and then placed in an underground imu oven.

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Breakfast sausage -

A delightfully North American invention, breakfast sausages can come in either links or patties, and are flavored with brown sugar or maple syrup for a deliciously sweet addition to a great American breakfast.

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Lincolnshire -

Classic English Lincolnshire sausages are plump and delicious, full of ground pork and breadcrumbs, seasoned with black pepper and sage.

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Ian-chhiâng -

Taiwanese ian-chhiâng sausage is a staple treat in the night markets of Taipei and beyond. Pork and pork fat are seasoned with garlic, rice wine, and soy sauce. These sausages can be cooked any number of ways, but are always served with raw garlic for an extra kick.

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Alheira de Vinhais -

The Portuguese municipality of Vinhais, in the far northeast of the country, is famous for their alheira sausages that are made with only the highest quality local pork, and delicately seasoned with garlic and paprika.

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Rød pølses -

Danish rød pølses, or simply red sausages, are a staple of Denmark street food. Made with pork meat, they're seasoned with nutmeg, cardamom, and allspice.

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Boudin balls -

A classic Cajun delicacy found across Louisiana, crawfish boudin balls are made from a mixture of sautéed veggies, crawfish meat, and white rice. After the balls are shaped, they're coated in breadcrumbs and fried to golden, crispy perfection.

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Kulen -

Historically, kulen sausage was the prized delicacy of Croatia. A long smoking and drying process required much care, and it was traditional for only one roll to be made per pig, making it exceedingly rare and only enjoyed on the rarest of occasions.

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Morcilla patatera -

The Extremadura region of western Spain is known for its delectable morcilla patatera sausage, which is filled with pork, pork fat, and mashed potatoes. Served raw or cooked, it is truly a treat.

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Barbecue snags -

Australian sausages, playfully nicknamed snags, are a necessity at any Aussie barbecue. Pork and beef meat are combined with garlic and onions for an accessible, delicious cook-out treat.

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Irish black pudding -

A staple of any self-respecting full Irish breakfast, black pudding cakes are blood sausages made from blood, fat, and either barely or oats.

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Lap cheong -

Cantonese lap cheong sausage, which consists of pork meat seasoned with rose water, rice wine, and soy sauce, is full of complex flavors and is enjoyable cooked into other dishes or eaten plainly by itself.

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Merguez -

A North African favorite, merguez sausage is made with lamb meat and a delightfully deep mixture of sumac, fennel, cumin, garlic, and harissa. It's commonly served grilled over a bed of couscous and accompanied by cooked veggies.

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'Nduja -

There's no other sausage quite like Italian 'nduja. From the region of Calabria, this sausage is spiced with local Calabrian peppers, fermented pork, and heaps of fat, making it easy to spread across a fresh piece of bread.

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Linguiça -

Portuguese linguiça is a close cousin to Spanish chorizo in that both incorporate Iberian pork and paprika. Portugal takes it a step further with healthy helpings of garlic thrown into the mix, and with the peculiar tradition of always engulfing the sausage in flames before serving.

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Makanek -

Short and stubby makanek sausages, a favorite in its native Lebanon, are made with a mixture of lamb, beef, and pine nuts, which are then seasoned with cumin, cinnamon, and nutmeg, before being stuffed into sheep casings and either grilled or fried before serving.

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Mutura -

Kenya's signature sausage, mutura, consists of goat's meat, goat's blood, and a wonderful mixture of chilies, garlic, and ginger. After being packed into goat casings, the sausage links are boiled and then grilled for a delicious smokiness.

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Verivorst -

This Estonian blood sausage is a Christmastime favorite. Pork casings are filled with blood, barley, onions, and marjoram before being boiled. Once prepared, verivorst is usually served with grilled pork and potatoes.

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Goetta -

A Cincinnati staple, goetta sausages are eaten all sorts of ways. Traditionally, goetta was made from the leftovers of beef and pork cuts, squeezed into a casing with oats and onions. Once grilled, goetta is thinly sliced and fried until crunchy.

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Kazy -

A popular dish in Central Asian countries like Kazakhstan, kazy sausages are made with meat and fat collected from around a horse's ribs and seasoned lightly with salt and pepper.

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Beer brats -

Wisconsin's favorite take on the traditional bratwurst is the beer brat, which is exactly what it sounds like. In preparation for any barbecue, Wisconsinites soak their brats in beer for a delicious spin on a classic before sticking then between a pretzel bun and showering them in condiments.

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Sundae -

Korean blood sausage, known as sundae, is unlike any other sausage in the world. Along with pig's blood, sundae casings are stuffed with rice and glass noodles before being steamed and enjoyed with a nice, spicy kimchi.

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Kupati -

The classic Georgian sausage is known as kupati, and consists of ground pork and pork chitterlings, along with peppers, onions, cinnamon, and coriander.

Sources: (TasteAtlas) (Premio Foods)

See also: Food parts you really shouldn't be throwing away

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