Sausages are beloved across the world whether they are used for BBQs or just for a classic bangers and mash, the mighty sausage has a place on a plate across the world.

There are famous sausage varieties from all over the world. Apart from the common pork and beef choices, poultry, fish, venison, and even offal and blood can be stuffed into casings. Undergoing processes like drying, curing and steaming to create a plump and colourful sausage.

Here are 5 different sausages from across the globe:

Argentina – Salchicha parrillera

Salchicha parrillera

Salchicha parrillera, as known as parrillera sausage, is a type of sausage commonly used in Argentine cuisine, particularly for grilling.

It is flavourful and made from a mixture of ground beef and pork, seasoned with various herbs and spices such as garlic, oregano and cumin.

Salchicha parrillera is typically elongated and has a coarse texture. It is often enjoyed as part of an Argentina barbecue or used in sandwiches. 

German Sausage – Bratwurst

Bratwurst - German Sausage

Bratwurst is a type of German sausage. It translates to ‘grilled sausage’ in English.

It is typically made from pork, beef, or a combination of both. The meat is seasoned with a variety of species such as salt, pepper, nutmeg, ginger, and herbs.

Traditionally, bratwurst sausages are grilled or pan-fried until they develop a crispy and browned exterior. 

Northern Thailand – Sai Ua

Sai ua

Sai Ua, known as ‘northern Thai sausage’, is a traditional sausage from the northern region of Thailand. It is flavourful and aromatic with a unique blend of herbs and spices.

Sai Ua is typically made from ground pork, which is mixed with a variety of ingredients to create its distinctive flavour. The main ingredients include lemongrass, kaffir lime leaves, garlic, shallots, and chilli peppers.

It is commonly enjoyed as a street food snack or served as part of a meal in Thai cuisine. 

England – Black pudding 

Black pudding 

Black pudding, also known as blood pudding, is a type of sausage made from cooked blood, typically from pigs or cows, combined with a filler such as oatmeal, barley, or bread crumbs.

It is a traditional dish in various cuisines, including British, Irish, and Scottish. The blood gives black pudding its distinct dark colour.

They are often flavoured with a combination of herbs, spices, and seasonings. Common ingredients include onions, garlic, pepper, salt and various herbs. The taste and texture of black pudding can be rich, savoury and slightly earthy.

It is commonly served as part of a traditional breakfast. 

South Korea – Sundae sausage 

Sundae sausage

Sundae sausage, as known as Korean blood sausage, is a traditional Korean dish made from pig intestines stuffed with a mixture of ingredients including pig’s blood, glass noodles, glutinous rice, and various seasonings.

They are commonly enjoyed with a spicy dipping sauce made from Korean red chilli paste, soy sauce, and sesame oil.

The texture of sundae sausage is soft and chewy, with a rich and savoury flavour from the combination of ingredients, particularly pig’s blood.

They are popular street food and can be found at markets.

Overall, beside those introduced above, there are still a variety of sausages from around the world, for example, Salami from Italy, Longganisa from Philippines, Chorizo from Mexico and Lap Cheong from China.