Sausages

A sausage is a way of losing nothing: offcuts, fat and blood chopped, seasoned and packed into the animal’s own cleaned gut, which then preserves and portions them. Homer describes one in the Odyssey, and Chinese lap cheong is documented by the sixth century. Every slaughtering culture reached it, because the alternative was waste.

Explore Sausages

Alheira sausageArgentine criollo chorizoBalinese urutan sausageBlack puddingBoereworsBologna mortadellaBrazilian calabresa sausageCatalan fuetCheese-filled Krainer sausageChorizoCumberland sausageDominican longanizaDutch smoked sausageEstonian blood sausageFalu sausageFilipino longganisaFinnish black sausageFrankfurter / Vienna sausageGyula sausageHarbin red sausageHuacho sausageKabanosy meat sticksKazy horse-meat sausageKenyan muturaKiełbasaKranjska klobasaKulenKupat sausageLap cheongLevantine makanek sausageLithuanian skilandisLouisiana andouilleLouisiana boudinMerguez sausageMortadella BolognaMorteau sausageMunich white sausageNuremberg grilled bratwurstPaphos sausageSoledad butifarraStornoway black puddingSucuk (sujuk)Sundae blood sausageSwiss cervelatToluca green chorizoToulouse sausageWeisswurst with pretzelWisconsin bratwurst