Sausages from 13 countries
The World Atlas
of Sausages
Recently Added
15 sausages from around the world
Lap Cheong
Guangdong
Lap Cheong is a dried, cured pork sausage from southern China, recognized by its thin, wrinkled skin, deep red color, and sweet-savory flavor. Made from coarsely chopped pork and pork fat, seasoned with soy sauce, rice wine, sugar, and sometimes rose water, then air-dried until firm. The sausages are sold in pairs tied with string and need to be cooked before eating, most often sliced and steamed on top of rice. A Cantonese kitchen staple for centuries, Lap Cheong shows up in stir-fries, clay pot rice, turnip cake, and sticky rice stuffing.
Mutura
Nairobi
Mutura is a Kenyan blood sausage made from a mixture of goat or beef blood, minced meat, and offal, seasoned with garlic, ginger, chili, and fresh coriander, stuffed into intestines and grilled over charcoal. It is the most popular street food in Nairobi, sold at roadside stalls and open-air markets after dark. Sliced into thick rounds and served with kachumbari (a fresh tomato, onion, and chili salsa), mutura is eaten standing, straight off the grill, often washed down with a cold Tusker beer.
Andouille
Louisiana, USA
Louisiana Andouille is a coarse-ground, heavy-smoked pork sausage at the foundation of Cajun and Creole cooking. Unlike its mild French ancestor, the Louisiana version is seasoned hard with garlic, black pepper, and cayenne, then smoked for hours over pecan wood or sugarcane until the exterior turns near-black and the smoke flavor goes deep. No gumbo, jambalaya, or red beans and rice is complete without it.
Schüblig
St. Gallen, Switzerland
The Schüblig is a smoked, scalded pork sausage from Eastern Switzerland, a staple of everyday Swiss cuisine. A bit curved, with a dark reddish-brown skin and a good snap when you bite in. Scored crosswise before grilling or pan-frying, creating its characteristic split-open look. Simpler and heartier than the St. Galler Bratwurst: the everyday sausage, smoky and comforting.
Baranjski Kulen
Baranja, Croatia
Baranjski Kulen is a premium dry-cured pork sausage from the Baranja region of Croatia, made from the best cuts only: leg and loin, seasoned hard with hot paprika and garlic, then cold-smoked and aged for months. Thicker and coarser than ordinary kobasica, stuffed into a pig's appendix or bladder casing, giving it its round, flattened shape. Kulen is Croatia's most prized charcuterie, with EU PGI protection.
Boerewors
Western Cape, South Africa
Boerewors (Afrikaans for 'farmer's sausage') is South Africa's most iconic sausage: a thick, coiled beef and pork sausage seasoned with coriander, cloves, and nutmeg. By law, it must contain at least 90% meat and no more than 30% fat. It is always cooked in its characteristic spiral shape over open coals at a braai (South African barbecue), never pricked, never straightened. Boerewors doubles as national ritual.
Merguez
Tunisia
Merguez is a fiery red sausage from North Africa, made from lamb (or a mix of lamb and beef), seasoned with harissa, cumin, coriander, fennel, and garlic. The deep red color comes from the harissa paste and sometimes additional paprika or chili. Thin-skinned and heavily spiced, it is grilled fast over high heat until charred on the outside and juicy within. Born on the street grills of Tunisia and Algeria, merguez crossed the Mediterranean with North African migration and became one of France's most beloved sausages, a fixture of Parisian markets, Lyon boucheries, and summer barbecues from Marseille to Brussels.
St. Galler Bratwurst
St. Gallen, Switzerland
The St. Galler Bratwurst (also known as Olma Bratwurst) is a fine-textured, white veal and pork sausage from St. Gallen in Eastern Switzerland. The addition of fresh milk sets it apart, giving it a smooth, almost creamy texture. It carries IGP (Protected Geographical Indication) status: only sausages produced in the greater St. Gallen region can bear the name.
Recipes
Cook something new today
Chicken & Andouille Gumbo
Andouille
Cajun Jambalaya
Andouille
Red Beans & Rice with Andouille
Andouille
Classic Braai Boerewors
Boerewors
Boerewors Potjie
Boerewors
Boerewors Roll
Boerewors
Bratwurst on Rösti
St. Galler Bratwurst
Bratwurst Salad (Bratwurstsalat)
St. Galler Bratwurst
Explore the World
Sausages, producers, and restaurants on the map
Where to Buy
Butchers, farms, and market stalls
Bailey's Andouille
LaPlace, United States
A family-run andouille shop on Airline Hwy in LaPlace, the Andouille Capital of the World. Bailey's has built a devoted local following for their hand-stuffed, pecan-smoked andouille sausage. The strip mall storefront with the big red and yellow sign is a LaPlace landmark. Ships nationwide.
Carnicería A. Irigoyen
Pamplona, Spain
Family butchery in Pamplona's San Juan neighborhood, open for over 50 years. Won first prize at the XIII Navarre Txistorra Competition in 2018, making their chistorra the best in the region that year. They also do Navarran lamb and beef. Home delivery available in Pamplona.
De Calabria
London, United Kingdom
A Calabrian specialty stall at London's Borough Market, run by Giuseppe Mele, importing 'nduja and other cured meats direct from Calabria. They also serve fresh 'nduja pasta on-site. Open Thursday through Saturday. One of the best sources for authentic 'nduja outside Italy.
Despaña Fine Foods
New York, United States
Spanish deli and tapas cafe in SoHo, Manhattan, operating since 1971. They make their own chistorra in New York using imported Pimentón de La Vera. The retail shop carries Spanish cheeses, jamón, and pantry staples. The attached cafe serves patatas bravas con chistorra. The primary source for authentic chistorra in the United States.
Frankie Fenner Meat Merchants
Cape Town, South Africa
Artisanal butchery in Woodstock, Cape Town. Grass-fed beef and lamb, no sugar, no gluten, no fillers. Their boerewors follows the traditional recipe: roasted coriander, vinegar, and natural casings. The shop is pristine, the pricing transparent, and the staff knows every cut. Cape Town's food-conscious crowd comes here.
Jacob's World Famous Andouille
LaPlace, United States
The most legendary andouille producer in Louisiana, operating from their iconic wooden building at 505 W Airline Hwy in LaPlace, the self-proclaimed Andouille Capital of the World. Jacob's has been smoking andouille using traditional Cajun methods for generations, producing some of the finest pork andouille, chicken andouille, and tasso in the state. Ships nationwide.
Kulen Novosel
Gat, Croatia
Family operation run by the Novosel family in the village of Gat near Valpovo. They raise their own pigs and make kulen from scratch using traditional methods. Over 200 competition awards speak for themselves. Their kulen is available direct from the farm or through local distributors across Slavonia.
Bratwurst & Bowls (Gemperli)
St. Gallen, Switzerland
St. Gallen's most iconic sausage spot, reinvented. The legendary Gemperli stand on Schmiedgasse has been grilling since the 1940s, now rebranded as Bratwurst & Bowls with an expanded menu of bowls, burgers, and currywurst alongside the classic Bratwurst and Schüblig mit Bürli. Dine-in, takeaway, and delivery available.
Where to Eat
The best spots to eat sausage
Biltong St. Marcus
London, United Kingdom
South African butchery in London, producing biltong and boerewors since 1983. Fourteen varieties of boerewors, from traditional beef-and-pork to lamb and chilli. They use top-grade grass-fed British beef and follow SA recipes. The largest South African product selection in the UK. Ships nationwide.
Known For: 14 boerewors varieties, biltong, droewors, SA products
Bitzinger Würstelstand Albertina
Vienna, Austria
Vienna's most famous sausage stand, located right behind the Albertina museum and the State Opera. Open since the 1960s, Bitzinger is where opera-goers in formal attire stand next to taxi drivers, all eating Käsekrainer at midnight. A true Viennese institution.
Known For: Late-night Käsekrainer in front of the Opera
Thüringer Bratwurstmuseum
Holzhausen, Germany
Part museum, part restaurant: the Thüringer Bratwurstmuseum in Holzhausen celebrates the history and culture of the Thuringian sausage. Visitors can explore the museum's exhibits on 600+ years of sausage history and then enjoy freshly grilled Rostbratwurst in the attached restaurant.
Known For: Freshly grilled Thüringer Rostbratwurst with museum experience
Cafe Bar Bilbao
Bilbao, Spain
An institution since 1911, tucked under the arcades of Plaza Nueva in Bilbao's Casco Viejo. Their chistorra pintxo is a classic. Also known for morcilla with apple, cod al pil pil, and Basque cheesecake. The location alone is worth the visit: the neoclassical square fills with pintxos-hoppers every evening.
Known For: Chistorra pintxo, morcilla with apple, cod al pil pil
Chez Omar
Paris, France
Open since 1979 on rue de Bretagne in the Marais. No reservations, cash only, always packed. The couscous royale with merguez, lamb, and chicken is the main event. You wait at the zinc bar or on the sidewalk. When a table opens, you sit, you eat, you leave. Paris couscous at its most no-nonsense.
Known For: Couscous royale with merguez, no reservations, cash only
Cochon Restaurant
New Orleans, United States
One of New Orleans' most acclaimed Cajun restaurants, helmed by James Beard Award-winning chef Donald Link. Cochon (French for 'pig') celebrates Louisiana's pork and sausage heritage with dishes like andouille with house-smoked meats, boudin, cracklins, and wood-fired cochon de lait. The rustic-industrial Warehouse District dining room is a must-visit for any sausage lover in NOLA.
Known For: Cajun pork & andouille, boudin, cochon de lait
Faustfood
Erfurt, Germany
Indoor charcoal grill in Erfurt's old town, built into what looks like a converted stable. The menu board on the blackboard wall lists Thüringer Rostbratwurst, Currywurst, ribs, and burgers. Everything comes off the same charcoal grill behind the counter. Ranked first in East Germany for grilled meats by Big 7 Travel. No frills, just fire and meat.
Known For: Indoor charcoal grill, Thüringer Rostbratwurst and ribs
Ganbara
San Sebastián, Spain
Third-generation pintxos bar in San Sebastián's Parte Vieja. Michelin-selected. The ground floor is a standing-room pintxos bar, packed shoulder to shoulder. Downstairs is a sit-down restaurant. Their chistorra puff pastry pintxo (hojaldre de chistorra) is a house signature. Also known for wild mushroom pintxos and txangurro tartlets.
Known For: Chistorra puff pastry pintxo, wild mushroom pintxos, txangurro
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