Sausages from 14 countries
The World Atlas
of Sausages
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17 sausages from around the world
Chorizo
Extremadura, Spain
Spain's most iconic cured sausage, made from coarsely chopped pork seasoned with pimentón (smoked paprika) and garlic, then stuffed into natural casings and dry-cured for weeks. The red comes from pimentón de la Vera, a smoked paprika produced in Extremadura. Chorizo exists in hundreds of regional variants across Spain, from soft and spreadable to hard and sliceable.
Sucuk
Istanbul, Turkey
Turkey's national sausage: a dry-cured, fermented beef sausage dense with cumin, garlic, sumac, and red pepper. The meat is ground twice to create a tight mosaic of lean beef and tail fat, then fermented at controlled temperatures until the pH drops and the texture firms into something you can slice thin or fry in its own rendered fat. Every Turkish breakfast table has it.
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.
Recipes
Cook something new today
Chicken & Andouille Gumbo
Andouille
Cajun Jambalaya
Andouille
Red Beans & Rice with Andouille
Andouille
Bocadillo de Chorizo
Chorizo
Classic Braai Boerewors
Boerewors
Boerewors Potjie
Boerewors
Boerewors Roll
Boerewors
Bratwurst on Rösti
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.
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.
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.
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.
Where to Eat
The best spots to eat sausage
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
Casa Toni
Madrid, Spain
A no-frills tapas bar near Puerta del Sol that has been serving fried chorizo, patatas bravas, and offal to Madrileños for decades. Cramped, loud, and packed at lunchtime. The fried chorizo here is sliced thick, cooked in its own fat, and served on a small plate with bread to mop up the paprika-stained oil.
Known For: Thick-sliced fried chorizo and no-nonsense Madrid tapas
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
How It Works
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