Around The World In 9 Types Of Sausages: A Guide To

Different Varieties

You’ve heard the term, probably seen it on screen or while travelling. But do you really know what a sausage is? Recognised by its distinct cylindrical shape, a sausage is, in its simplest terms, a food item made from ground or minced meat. It is usually mixed with salt and spices and stuffed into a cylindrical casing. However, across the world, the sausage takes on many shapes, forms, and flavours. Here’s a look at the different types of sausages from across the globe. 

A classic if there ever was one, Bratwurst is a fresh sausage made from pork, beef, or veal. Seasoned with ginger, nutmeg, and caraway, it is usually grilled or pan-fried and served on a roll with mustard or alongside sauerkraut. It’s a combination of two Old High German words: brät, meaning finely chopped meat (and not an unruly child) and wurst, meaning sausage. While multiple variations exist, Nuremberg and Franconia are the two most famous regional variants.

At 180 from the fresh Bratwurst is the Lap Cheong from China. These are dry, aged sausages, usually made from pork. The sausages are marinated in a mix of spices, salt, MSG, and liquor and then air-dried to bring out the flavour. The result is a uniquely sweet and savoury flavour. What is particularly distinctive here is the use of Chinese liquors such as rice wine, Shaoxing wine, or rose-scented wine (mei guo jiu), which lend a distinctive flavour and aroma to the sausages. 

Chorizo is well known worldwide, though it’s most closely associated with Spain and Mexico. In both places, the dish is fiery and not for the faint-hearted, or rather, one with faint taste buds. The difference is in the treatment of the meat and the type of spices used. While the Spanish version includes cured, smoked pork sausage heavily spiced with rich red pimentón (smoked paprika), the Mexican version is a raw, spicy ground pork sausage flavoured with chilli peppers, vinegar, and cloves.

A famous street food across North and South Korea, Sundae is a Korean blood sausage. Unlike other sausages that rely on just animal meat, a blood sausage relies on cooked animal blood as a primary ingredient and binder. The Soondae, in particular, features a filling of pig or cow blood, cellophane glass noodles, and glutinous rice or sweet rice. It’s usually seasoned with garlic, salt, pepper, and sesame seeds. 

If you like your dishes smoky, Andouille is the one to go for. A coarse-grained, heavily smoked pork sausage central to Cajun cooking, Andouille actually originated in France. But the one most famous today is the Cajun version (or even the Creole version), usually sliced and tossed into gumbos, jambalaya, or red beans and rice. What makes it so famous is the seasoning and slow cooking. It’s heavily seasoned with garlic, black pepper, onions, and a generous kick of cayenne pepper, then slow-smoked for hours over woods like pecan or hickory. 

It may have pudding in its name, but there is nothing creamy or sweet about this sausage. Like China’s Lap Cheong, this is also a blood sausage, made from pork, and usually served for breakfast. It features a high proportion of cereals such as oatmeal or barley, along with pork blood. Rich and savoury, it is seasoned with herbs like cumin, coriander, and mint. The sausages are stuffed into a casing, boiled, sliced, and then fried or grilled before serving. 

Italy’s most famous sausage variety remains the salami, but Nduja is the underrated one that packs a spicy punch. It’s also different from most other salami varieties because it can be spread. Aged for 3-6 months, Nduja is almost like a thick sauce that can be spread on bread. It’s also very popular as a cooking ingredient—it melts instantly into hot pans, soups, and pasta sauces, adding rich fat and spice.

Kielbasa is actually the Polish word for meat. It is also the umbrella term for three types of sausages – Biała, Wiejska, and Krakowska. Kiełbasa Biała is a fresh, unsmoked white sausage often boiled or used in soups. Wiejska is a rustic, coarsely ground country pork sausage with heavy garlic, and Krakowska is a smooth, lean, and firm cured sausage served cold. You can also grill, bake, or simmer these sausages, depending on the recipe and texture that you want. 

A yellow-orange grilled pork sausage, Sai Ua, is a staple of Northern Thailand (especially Chiang Mai). Often coiled like a snail on the grill, it’s spicy and smelly (but in a good way). The flavour comes from a delightful mix of spices and herbs, like turmeric (which gives it the colour), lemongrass, kaffir lime, galangal, and red curry paste. It’s eaten right off the grill, paired with sticky rice and raw vegetables.