Sausages from 54 countries
The World Atlas
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120 sausages from around the world
Salchichón de Vic
Catalonia, Spain
A thick cured sausage from the Plana de Vic, a high plain north of Barcelona, protected since 2001 as an EU geographical indication. The recipe is close to bare: ham, shoulder and prime lean pork, cubes of back fat, sugars, salt and pepper, with no other seasoning. The flavour comes from the mould that grows on the casing during weeks of drying. That bloom starts out whitish and turns a violet brown, and a cut shows dark red meat dotted with white fat and whole peppercorns. Catalan speakers call it llonganissa; salchichón is the Spanish name.
Longaniza de Graus
Ribagorza, Aragon, Spain
A pink pork sausage from Graus, a town in the Aragonese foothills of the Pyrenees, tied into a horseshoe and sold both fresh and air-dried. The colour gives away its main rule: no paprika, which sets it apart from the red chorizos of the rest of Spain and from Chile's longaniza. At least 70% of the filling is lean pork. The seasoning changes from house to house, built on pepper and salt with some mix of oregano, nutmeg, clove, anise or sweet wine. Three companies make it under a shared collective trademark, and once a year the town grills one sausage nearly a kilometre long in the street.
White Pudding
Ireland
White pudding is black pudding's pale sibling: pork, pork fat, oatmeal and onions in a thick casing, and no blood at all. Ireland eats it in slices, fried until the cut sides turn golden, next to the rashers and eggs of a full Irish breakfast. The best-known brand comes from Clonakilty in West Cork, and butchers around the country make their own.
Boudin Noir
Perche, Normandy, France
Boudin noir is France's blood sausage: pork blood, pork fat and a large share of onions, seasoned and poached in a natural casing until it sets. Charcutiers all over France make it, but the small town of Mortagne-au-Perche in Normandy has built its name on it. Every March the town holds a boudin fair with an international contest, and the local charcutier Au Roi du Boudin puts a third of its weight in slow-cooked onions into each batch. In a bistro it comes browned in butter, next to sautéed apples and a heap of mashed potato.
Lenkkimakkara
Finland
Lenkkimakkara is the sausage every Finnish fridge seems to hold: a thick, smooth horseshoe of finely ground pork and beef, bound with potato flour, cooked and lightly smoked at the factory. The word means loop sausage. You peel off the casing before eating, because it is plastic or collagen and not meant to be eaten. Finns slice it cold onto rye bread with mustard, fry it, bake it with cheese in the oven, or cut it into a cream sauce or a soup. The best-known brand, HK's Sininen Lenkki, sells more than eight million packs a year.
Goetta
Cincinnati and Northern Kentucky
Goetta is the breakfast meat of Cincinnati and Northern Kentucky: ground pork and beef simmered for hours with pinhead oats, onion and bay leaf, set in loaf pans, then sliced and fried. A good slice comes out of the pan with a dark, crisp, pebbly crust and a soft grey-brown inside. Locals eat it with a runny egg, argue about ketchup against syrup, and put it in sandwiches, omelettes and on pizza.
Babic de Buzău
Buzău County
Babic de Buzău is a raw-dried, smoked and pressed salami from Buzău County in south-east Romania. Equal parts pork and beef go in, seasoned with sweet paprika, hot paprika and chili grown by local market gardeners. Pressing flattens each baton, so a slice comes out oval rather than round. The cut is dense and ruby red, with small islands of fat, and the heat builds as you chew. Since June 2026 the name is an EU Protected Geographical Indication: every step, from salting the meat to the last day of drying, has to happen inside the county.
Chipolata
British Isles
A chipolata is a thin fresh pork sausage stuffed into sheep casing, about as thick as a finger and much slimmer than a British banger. French butchers sell them by the coil for the grill and the frying pan; in Britain they turn up at breakfast and, wrapped in streaky bacon, on almost every Christmas dinner plate as pigs in blankets. The thin casing cooks in minutes and browns all round before the inside can dry out.
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Recipes
Cook something new today
Pa amb tomàquet with Llonganissa de Vic
Salchichón de Vic
Migas aragonesas with Longaniza de Graus
Longaniza de Graus
Full Irish breakfast
White Pudding
Boudin noir aux pommes (black pudding with sautéed apples)
Boudin Noir
Makkarakastike (Finnish sausage cream sauce)
Lenkkimakkara
Uunimakkara (Finnish oven-baked sausage with cheese)
Lenkkimakkara
GLT (goetta, lettuce and tomato sandwich)
Goetta
Homemade goetta
Goetta
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Where to Buy
Butchers, farms, and market stalls
New Casa Riera Ordeix
Vic, Spain
A family charcuterie in Vic since 1852 and one of the makers on the regulatory council's list for Llonganissa de Vic. Its address sits between Carrer de Manlleu and Plaça dels Màrtirs in the town centre, where the shop hangs its sausages in long rows along a pale oak wall. The house wraps its large llonganissa in printed white paper. The range includes Fuet de Vic and truffled salchichón, sold in the shop and online.
Embutidos Artesanos Melsa
Graus, Spain
One of the three houses that make Longaniza de Graus, run by the Egea family and now in its fifth and sixth generations. Town records certify the family's butchery from 1860, and the shop on Calle Barranco dates from 1933. Hams were once the main business, about 20,000 a year, until a change in curing rules in the 1980s pushed the company to reinvent itself. Longaniza now makes up about half of sales, in a range of more than 60 cured meats. Its recipe adds garlic, nutmeg, rosemary and thyme to the pepper and salt. A second shop stands on Avenida Goya in Zaragoza.
Au Roi du Boudin
Mortagne-au-Perche, France
A charcuterie under a burgundy awning on the main square of Mortagne-au-Perche, the town of the Foire au Boudin. Thomas Habert and Jean-Philippe Cunha run it; Cunha worked for the Paris charcutier Gilles Vérot before he came to Mortagne. The food critic Gilles Pudlowski wrote in 2016 that a third of every boudin here is well-cooked onion. Gault&Millau lists the range: plain or flavoured, smoked, with apples, with calvados, with chilli. The counter also holds dry sausage, tripe and andouillette.
Kivikylän Hullulenkki
Huittinen, Finland
The factory shop of the meat company Kivikylän Kotipalvaamo, built in the shape of a giant orange sausage next to its sausage plant in Huittinen, on the Route 12 highway. It opened on 16 March 2016; the idea came from managing director Jari Laihonen, who started the company in 1992 from a smoke sauna on his parents' farm in Kivikylä. Inside, about 600 square metres hold a meat counter and a lunch restaurant with 130 seats. The counter sells Kivikylän's own lenkki rings (Iltalenkki, Laivurin lenkki, Löylylenkki and others) straight from the plant behind the wall, and the weekday buffet almost always includes sausage from the factory ovens.
Eckerlin Meats
Cincinnati, United States
A family butcher at Findlay Market that has held a stand there since the market opened in 1855. It started as Ernie Eckerlin's slaughterhouse; Bob Lillis took it into the fourth generation in 1983. Goetta is the shop's best-known product: pork shoulder, beef cheek and trim simmered with oats for four to five hours and poured into loaf pans, 300 to 500 pounds a week. After a two-year renovation the shop moved back into its original space on Elder Street in April 2025 and now makes all its goetta on site. A small counter sells goetta, egg and cheese sandwiches.
G.J. Honour Family Butcher
Woking, United Kingdom
George Honour learned his trade at this Old Woking shop in the 1960s and bought the unit in 1986. His son Nathan runs it now; the family has farmed and butchered for four generations. All sausages are made on the premises with free-range pork from Godstone in Surrey and a seasoning recipe close to a hundred years old, among them pork chipolatas and pigs in blankets for Christmas. The Gin & Ginger sausage won a Great Taste gold star in 2013. A second counter opened in The Farm Shop at Lyne in 2022, and on Wednesday mornings the family sells at the Squire's farmers market in Cobham.
La nea Popa
Săpoca, Romania
A traditional butcher's shop in Săpoca, on the road up the Slănic valley toward Lopătari and Bisoca. The family makes its smoked goods from sheep, pork and beef to its own recipes, handed down from father to son, without preservatives or additives. Customers come for the babic and the Pleșcoi sausages and can taste before they buy. The shop sits in a grey metal hall with a red script sign on the gable.
Jeff's Meat Shop
Attard, Malta
Jeffrey Calleja opened this butcher shop in Attard in November 2018, after more than ten years running another butcher's counter. He has made Maltese sausage since he was twelve, and the shop appeared in Ainsley Harriott's ITV series on Maltese food, where Calleja was introduced as Malta's Butcher of the Year. Besides fresh cuts and zalzett, the counter sells ready-made dishes that go straight into the oven.
Where to Eat
The best spots to eat sausage
New TresonaXXI
Vic, Spain
A small restaurant on the first floor above Ca la Teresona, a Vic charcuterie founded in 1837 and now in its sixth generation. You walk in through the shop, past the counter. The weekday lunch menu changes every week and always includes the house charcuterie, and the workshop downstairs makes its fuet and llonganissa by hand, wiping the mould off each piece with a cotton cloth. The house is not on the regulatory council's list, so its llonganissa is a Vic sausage in the plain sense and does not carry the PGI label.
Known For: House-made charcuterie from the shop downstairs
Restaurante Lleida
Graus, Spain
The family-run restaurant of the Hotel Lleida, on a roundabout in Graus, with a large terrace outside. The house dates itself to 1875 and names Longaniza de Graus first among its dishes, next to grilled meats, trout and truffle recipes. Menu listings show the longaniza as a starter, grilled over embers and served with a garnish. There is also a daily set menu, and the wine list leans on Somontano.
Known For: Longaniza de Graus grilled over embers
The Merchant's Arch
Dublin, Ireland
A traditional Irish pub and restaurant beside the Ha'penny Bridge in Temple Bar, in a granite building that dates from 1822, with a spiral staircase at its centre and live music every day. Breakfast runs from 9 am to noon seven days a week, and the full Irish on the menu comes with bacon, sausages, a fried egg and both black and white pudding. White pudding can also be added as a side.
Known For: Full Irish breakfast with black and white pudding, daily live music
Milchhüsli
St. Gallen, Switzerland
A small green wooden kiosk at the Mannenweiher, one of the Drei Weieren bathing ponds above St. Gallen, feeding swimmers and walkers since 1928. It began as a stand run for a women's temperance league, so it sold no alcohol at first; beer only arrived in recent years. From 1940 to about 1965 Emma Pfefferkorn served more than 100 guests a day here at lunchtime with soup, sausage, bread and apple juice. The board today lists a veal bratwurst from the grill with a Bürli, and the cinnamon cake is the kiosk's best-known sweet. It opens every day in summer when the weather is good.
Known For: Veal bratwurst with a Bürli by the Drei Weieren ponds, cinnamon cake
Restaurant Steinbock
St. Gallen, Switzerland
A neighbourhood restaurant in the Bruggen district of St. Gallen, on Fürstenlandstrasse, with pizza, pasta and grilled dishes on the menu. The reason to come for Balkan food is the cevapi: 200 or 300 grams with lepinje, the house flatbread, plus onions and a hot paprika spice. A regular from St. Gallen recommends them as served the classic way, with one change: no yogurt on the table, and homemade ayran in the glass instead. The kajmak costs a little extra and comes fairly firm, the way it is made traditionally.
Known For: Cevapi with lepinje, firm kajmak and homemade ayran
Hôtel-Restaurant du Tribunal
Mortagne-au-Perche, France
A three-star hotel and restaurant on the tree-lined Place du Palais in Mortagne-au-Perche, spread over stone and half-timbered houses from the 16th and 18th centuries. Chef Vincent Biset, a Maître Cuisinier de France, has cooked here since 2017. The boudin noir de Mortagne is made in-house and stays on the menu through the seasons: on the autumn 2026 card it comes with pan-fried foie gras, roasted apples and a jus made with cider from the local Maison Ferré. The children's menu has its own version with rosemary crumble and roasted apples. Open seven days a week, lunch and dinner.
Known For: House-made boudin noir de Mortagne with roasted apples and cider jus
Anchor Grill
Covington, United States
A cash-only diner on Pike Street in Covington that opened in 1946, the same year the Glier family started making goetta across the street at number 439. Goetta runs through the breakfast menu, from omelettes to the GLT sandwich. Each table has its own jukebox, and a miniature band in a glass case plays along.
Known For: Goetta omelette, the GLT sandwich, tabletop jukeboxes
DACIA Romanian Dining
Buzău, Romania
Ana Maria Mircea opened this fine-dining restaurant in the centre of Buzău in 2020. She also leads the association that filed for the babic PGI, and the meat comes from her family's butcher shop and smokehouse. Every meal starts with sourdough bread baked in house and slices of babic. Babic also turns up in a cold-cut platter shaped like Romania, in tagliatelle with truffle and Horezu cheese, and as crisp chips on a fermented-cheese spread.
Known For: Sourdough bread with babic, the Cuibar Românesc cold-cut platter, tagliatelle with babic and truffle
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