The World Atlas of Sausages

Discover regional sausage varieties, find the best producers, and learn where to eat them. Real tips from real enthusiasts.

15 Sausages
18 Producers
17 Restaurants
13 Countries

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Lap Cheong

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.

curedporksweet
Mutura

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.

grilledblood-sausagegoat
Andouille

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.

smokedporkcajun
Schüblig

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.

smokedporkbeef
Baranjski Kulen

Baranjski Kulen

Baranja, Croatia

Verified

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.

dry-curedspicypork
Boerewors

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.

grilledbeefpork

Where to Buy

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Bailey's Andouille

Bailey's Andouille

LaPlace, United States

Butcher

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.

4.6 (63) $
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Carnicería A. Irigoyen

Carnicería A. Irigoyen

Pamplona, Spain

Butcher

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.

4.5 $
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De Calabria

De Calabria

London, United Kingdom

Market Stall

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.

4.5 $$
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Despaña Fine Foods

Despaña Fine Foods

New York, United States

Market Stall

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.

4.5 $$
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Fleischerei Grunert

Erfurt, Germany

Butcher

A traditional family-run butcher in Erfurt, Thuringia, known for their handcrafted Thüringer Rostbratwurst made using a recipe passed down through generations. They use only locally sourced pork and traditional spice blends, smoking and grilling their sausages on-site.

4.6 $$

Frankie Fenner Meat Merchants

Cape Town, South Africa

Butcher

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.

4.6 $$$
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How It Works

1

Explore

Browse the interactive map to discover sausages by region, from Thuringia to Argentina.

2

Discover

Learn about ingredients, history, and what makes each variety unique. Find the best producers.

3

Taste

Get real tips on where to buy and eat. Community reviews from fellow sausage enthusiasts.