Sausages from 25 countries
The World Atlas
of Sausages
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31 sausages from around the world
Alheira
Trás-os-Montes, Portugal
Alheira is a smoked Portuguese sausage from Trás-os-Montes with a horseshoe shape, a pale golden skin, and a soft bread-and-meat filling. Portuguese Jews invented it during the Inquisition as camouflage: since they could not eat pork, they stuffed casings with poultry, bread, garlic, and olive oil so that Inquisition inspectors would see sausages hanging in their smokehouses and move on. The classic serving is deep-fried whole until the skin blisters, then plated with a fried egg and french fries. Alheira de Mirandela holds PGI (IGP) protection since 2008.
Falukorv
Dalarna, Sweden
Sweden's most eaten sausage: a thick, mild, smoked cylinder of beef and pork that appears on dinner tables from Malmö to Kiruna. Falukorv must contain at least 40% meat under its PGI protection. Swedes consume roughly 30,000 tonnes per year. It comes in two shapes: a large horseshoe ring or a straight log, sealed in red plastic. Cheap, filling, available in every grocery store, and loved across all social classes. No other sausage occupies such a central place in a nation's weeknight cooking.
Goan Chorizo
Goa, India
Goan chorizo is a small, intensely spiced pork sausage cured in palm vinegar and dried in the Goan sun. Fiery red from Kashmiri chillies, dark with the funk of vinegar and toddy, pungent with garlic and cumin, it bears no resemblance to its Iberian namesake beyond the word itself. Portuguese colonists brought the tradition to Goa in the 16th century, but local cooks replaced wine vinegar with toddy vinegar, swapped paprika for Kashmiri chilli, and added turmeric, cumin, coriander, and a hit of cinnamon. What emerged is one of India's most distinctive cured meats: sour, hot, fatty, with a fermented edge that no Spanish chorizo has ever come close to.
Longaniza Chilena
Ñuble, Chile
Chile's go-to fresh pork sausage, seasoned with ají de color (Chilean paprika), cumin, garlic, and oregano. Some makers add merkén, a smoked chili from the Mapuche tradition, for extra heat. The grind is coarse, the casing thin, and the links either coiled into spirals or strung out long. Every asado in Chile starts with longaniza on the grill, split lengthwise and charred until the fat crackles. The sausage shows up on street carts stuffed into marraqueta bread with pebre, the cilantro-onion-chili salsa that goes on everything.
Longganisa
Pampanga, Philippines
Longganisa is the Filipino fresh or cured pork sausage at the centre of the country's most beloved breakfast. Short, plump, and tied in individual links, it comes in two broad styles: hamonado, which is sweet from sugar and pineapple or anise wine, and de recado, which is garlic-forward and lightly sour. Pampanga makes the most celebrated version, a hamonado type cured with generous sugar and garlic until the casing glazes and the fat caramelises in the pan. Every Philippine province has its own formula. Vigan longganisa from Ilocos Norte is small, dense, and pungent with garlic and vinegar. Lucban in Quezon packs its links with oregano and fat. The Pampanga version sits between sweet and savoury, with the sugar doing most of the talking but the garlic never far behind.
Loukaniko
Peloponnese, Greece
Greece's oldest sausage: a fresh pork link seasoned with orange peel, red wine, and fennel seed, cooked over charcoal until the skin splits and char marks cross the casing. Every region has its version. The Peloponnese uses citrus peel and wine. Some islands smoke the links over olive wood. Crete loads in leek and coriander. What stays constant is the wine, the heat, and the grill. Loukaniko is not eaten in a bun. It comes to the table whole, sliced on a wooden board, with bread to soak up the fat.
Mazzafegato
Marche & Umbria, Italy
Mazzafegato is central Italy's pork liver sausage, born from the winter pig slaughter in the Marche and Umbria regions. The name comes from 'ammazzare il fegato' (to kill the liver), a blunt label for a blunt sausage. Two versions exist: dolce, with orange zest, pine nuts, and raisins; and piccante, spiked with chili. The sweet version is an oddity in Italian charcuterie, a technique traceable to ancient Roman preservation methods. This is a salume povero, a poor man's sausage that turns liver and scraps into something worth seeking out.
Morcilla Argentina
Buenos Aires & the Pampas
Morcilla is the opening act of every Argentine asado. The asador places these blood sausages on the grill first because they cook the fastest, buying time while beef ribs and flanks take their slow turn over the coals. The criolla version, dominant in Buenos Aires and the Pampas, packs pig's blood with chopped onion, cumin, and oregano inside a natural casing. Grilled until the skin blisters and cracks, each bite gives way to a soft, iron-rich interior. Argentines eat morcilla hot, often tucked into bread as a morcipan, while standing around the parrilla with a glass of Malbec.
Recipes
Cook something new today
Caldo Verde with Alheira
Alheira
Alheira Frita com Ovo e Batatas
Alheira
Alheira Grelhada
Alheira
Migas de Alheira
Alheira
Alheira no Forno com Legumes
Alheira
Flatbread with Crumbled Alheira
Alheira
Chicken & Andouille Gumbo
Andouille
Cajun Jambalaya
Andouille
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.
Cumhuriyet Sucukları
Afyonkarahisar, Turkey
Founded in 1923 by a butcher known as Kasap Kara Mehmet in Afyonkarahisar, the sucuk capital of Turkey. Cumhuriyet combines traditional Afyon recipes with modern production: 100% beef, no heat treatment, fermented and air-dried. Their sucuk carries the weight of the Afyon geographical indication, which gained EU protected status.
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.
Earls Meat Market
Steinbach, Canada
Earl Funk opened this custom-cut butcher shop in Steinbach in 2005, committed to buying only local, naturally raised beef and pork. His farmer's sausage recipe comes from four generations of meat cutters in his family. The pork is sourced from Manitoba farms, ground on-site, and smoked in their own smokehouse behind the shop.
Egetürk
Cologne, Germany
Europe's largest halal meat producer, based in Cologne since 1966. Egetürk makes multiple sucuk varieties including Afyon-style and Kayseri-style, producing 150 tons per day. Their products are sold across Europe and North America. What started as a small Turkish butcher shop serving Cologne's guest worker community grew into an industrial-scale operation that kept the traditional recipes intact.
Embutidos Ezequiel
Villamanín, Spain
A family-run producer in Villamanín, León, making IGP Chorizo de León for over 75 years. Their chorizos are coarse-ground, heavily smoked over oak, and cured in the cold mountain air of the Cantabrian foothills. They run an on-site restaurant where you can eat their products with local bread and wine.
Where to Eat
The best spots to eat sausage
Apag Marangle
Guagua, Philippines
Apag Marangle opened in Guagua, Pampanga, with a menu built around the traditional Kapampangan communal meal format called salu-salo. The name translates roughly to come, let's eat together. The restaurant serves the full repertoire of regional dishes: kare-kare, sisig, lechon kawali, betute (stuffed deep-fried frog), and longganisa from the Guagua style, the garlicky sour type distinct to this part of southern Pampanga. The longganisa de recado from this region is denser and more acidic than the hamonado versions made in San Fernando and Angeles, cured with vinegar and packed with whole garlic cloves. Dishes arrive in the traditional banquet style at the table, meant for sharing across a group. The setting in Guagua, the municipal origin of the Guagua longganisa style, makes this the most contextually appropriate place in the region to eat the sausage. A second location operates in Angeles City.
Known For: Longganisa de recado (Guagua style), kare-kare, betute, communal salu-salo dining
Auberge de Montfleury
Privas, France
A country inn on a hillside outside Privas, the Ardèche capital. The dining room overlooks chestnut groves. The kitchen works with what the department produces: caillettes, picodon cheese, chestnut flour, and saucisson sec sliced thick for the assiette ardéchoise. Rooms are simple. Dinner is the reason to come. The prix fixe menu runs four courses with local wine included.
Known For: Assiette ardéchoise, four-course prix fixe with local wine
Bale Dutung
Angeles City, Philippines
Bale Dutung is the private dining space of Chef Claude Tayag in a compound in Villa Gloria Subdivision, Angeles City. The name means House of Wood in Kapampangan; the building is built from reclaimed hardwood and antique materials, with Tayag's sculpture and art filling the rooms. Dinner is by reservation only, served as a multi-course Kapampangan degustation. The Kapampangan Spread includes longganisang Guagua alongside dishes like sisig, lechon, kare-kare, and the pork preparations that Tayag has spent decades refining. Anthony Bourdain filmed an episode of No Reservations here in the mid-2000s, eating the same food that Tayag's family and community grew up on. The longganisa served here traces back to the Guagua style, a garlicky, slightly sour version from the municipality south of San Fernando, distinct from the sweeter San Fernando type. Bale Dutung is not a restaurant in the conventional sense; it is a dining event, and the longganisa arrives in the context of a full Kapampangan table.
Known For: Multi-course Kapampangan degustation, longganisang Guagua, sisig, Chef Claude Tayag
Baranjska Kuća
Karanac, Croatia
Part restaurant, part open-air ethnographic museum, in the village of Karanac near Osijek. Over 40 years of tradition. The chestnut-shaded backyard holds a barn, a blacksmith's workshop, and old craft huts. The kitchen serves čobanac, kobasica, kulen, and river fish stews cooked in clay pots over open fire. Live Roma folk music on weekends.
Known For: Čobanac, kobasica, kulen, ethnographic museum courtyard, live folk music
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
Bratwurstherzl am Viktualienmarkt
Munich, Germany
A gasthaus since 1633, Bratwurstherzl sits at Dreifaltigkeitsplatz behind the Viktualienmarkt. The 350-year-old brick vaulted ceiling watches over an open beechwood grill. Locals come for Weisswurst in the morning and Rostbratwurst at lunch. The outdoor terrace with green umbrellas is one of Munich's best people-watching spots. Hacker-Pschorr on tap.
Known For: Weisswurst, open beechwood grill, Rostbratwurst, 350-year-old vaulted ceiling
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
How It Works
Explore
Browse the interactive map to discover sausages by region, from Thuringia to Argentina.
Discover
Learn about ingredients, history, and what makes each variety unique. Find the best producers.
Taste
Get real tips on where to buy and eat. Community reviews from fellow sausage enthusiasts.