24 Types Of Sausage, Explained

When you think of the word "sausage," do you think of the sad patty sitting on your lukewarm breakfast sandwich? Although this is how many folks, especially in America, think of the humble protein, the reality is that the food encompasses a wide range of flavors, meats, and seasonings worldwide. Almost every country has its own unique variety of this meat to satisfy almost any set of tastebuds. 

The first sausages were believed to have originated in Mesopotamia several thousand years ago. The name is derived from the Latin word "salus," meaning "salted," which was the standard preservation method used for the meat. The sausage was particularly valuable for these early societies because it was a way to use up the less desirable parts of the animal, like the intestines for the casings and the organ means for the fillings. Since then, the sausage has been adapted to include other cuts of meat and flavors exclusive to different geographies. Here are some of the most popular types of sausages from around the globe.

Bangers are a British pork sausage often eaten with mashed potatoes, onion gravy, and peas in a dish appropriately named bangers and mash. The sausages themselves were given their unique name during WWI because of the sound of the water and the fillers in the sausage made when the meat was cooked.

The colloquial term "bangers" is really only used when referring to bangers and mash or English toad in the hole, a meal that encases a sausage in Yorkshire pudding batter. The sausages are often made with pork shoulder, fat, and seasonings like sage, mace, onion, and nutmeg. 

Black pudding is a British sausage made from combining grains and meat. The significant difference between white pudding and black pudding is that the darker variety is colored with beef or pork blood. This sausage combines blood, suet, and a grain (often oatmeal) with seasonings like onion in a casing before it is boiled, grilled, or fried. Black pudding is often served as an Irish breakfast component, or it can also be crumbled over mashed potatoes or served on top of soup. 

Some blood sausages won't contain any additional cuts of meat besides the blood, while others incorporate ingredients like offal into the sausage. Outside Britain, you'll also see black pudding enjoyed in former British colonies like New Zealand and some parts of Canada.

Breakfast sausage is one of the most common types consumed in America. These bundles of protein can come in links (with or without casings) and patties. Fresh country sausage is the technical name for this pork product, which is most often seasoned with sage and pepper or more complex flavors like maple syrup or cayenne pepper.

Breakfast sausage can be seasoned based on your palate. Some breakfast sausages include fennel seeds, garlic, and coriander. Other recipes might also use other types of meat, like in our recipe for an easy breakfast turkey sausage, which skimps on the saturated fat but not the flavor. 

Like Spanish chorizo, Mexican chorizo is made from pork — although Trader Joe's makes a mean vegan alternative with textured vegetable protein. The main difference between these two sausages is the seasoning. Mexican chorizo is seasoned with regional ingredients like chili peppers, vinegar, and garlic. Although the chorizo links may undergo fermentation, they are most often left raw, thus requiring cooking before eating. This typically involves removing the meat from its casing and cooking it like ground beef. 

Mexican chorizo can be used for a whole host of dishes including on breakfast foods like eggs, added to beans, or served inside of a taco. The pronounced spicy flavor and higher fat content give this sausage variety a unique taste that complements other ingredients and flavors. 

Kupati is a type of sausage from the Georgian region. It can be made from pork or beef, and traditional preparations utilize organ meats, including heart, liver, and kidneys. The protein is mixed with onions, garlic, black pepper, cinnamon, barberry, and dried coriander and can be grilled or fried. This popular type of sausage may also contain filler ingredients like potatoes, cheese, and mushrooms. 

In Georgia (or the surrounding Caucus mountains), you're likely to see this horseshoe-shaped sausage served with sauerkraut, pomegranate seeds, and coriander. The garnish's visual sharpness and bright, floral flavors contrast the sausage's herbaceous yet robust profile.

It may not be what you think of when you hear "sausage," but this protein-dense combination of fatty pork and salted fish wrapped up together in taro leaves technically counts as one. After the packet is made, it is steamed in a hot, underground imu made with banana leaves and a sandpit. Conventional preparations of the dish may, however, use appliances like pressure cookers and steamers to expedite this process. 

The traditional laulau is often made with pork, but some variations on the traditional recipe use turkey, chicken, or corned beef. It's distinguishing factor is the use of taro leaves. These leaves are closely intertwined with Hawaiian culture, where it is a common belief that the leaves can ward off negative spirits and provide protection for all who eat them. 

If you visit the Philippines, you have to try longganisa. These sausages are derived from the Spanish "longaniza," which was introduced to the area when it was under Spanish control. The food was introduced into the culinary vernacular and remained an "altanghap" food — one that can be eaten all day. However, the most popular time to eat these sausages is in the morning for breakfast, often served with garlic fried rice and a fried egg. The sausage is often accompanied by a vinegar sauce for dipping or pickled vegetables or fruits called "atchara."

There are two primary variations in longganisa: de recado (savory) and hamonado (sweet). Both of these flavor trajectories typically include a hefty amount of minced garlic. Different geographies will also have their regional flavors, such as Calumpit longganisa, which has a novel element of brown sugar and paprika, and Imus longganisa, which is made with soy sauce, vinegar, black pepper, and anatto for a myriad of sweet and savory flavor.

Kielbasa is one of the most underrated sausages. This Polish sausage has many variations in preparation, but most U.S. consumers know it as "Polska kielbasa wedzona" — a massive, smoked pork sausage seasoned with garlic, pepper, and marjoram. This preparation does not require any additional cooking, although it is often cooked in a pan similar to a hot dog to develop a crackly crust. Other fresh kielbasas, such as the farmer's kielbasa, or Krakow-style, require additional cooking before the sausage can be eaten. 

There's no right or wrong way to eat Kielbasa. If you travel to a Polish home, you'll likely see the meat eaten with ketchup and bread or served with dinner alongside starchy mashed potatoes and bread. The meat can also be grilled on a barbecue for a smokier flavor.

Spain's morcilla sausage is unique because it's made with pork blood. Similar to black pudding, this Spanish sausage is made with ground pork, seasoning, onions, and often rice. The inclusion of blood in this meat gives it a distinctive purple hue. Besides these staple ingredients, different areas of Spain will spice it up with special seasonings. For example, in Andalusia, the sausage is filled with aromatic spices like cinnamon and cloves. In Burgos, the sausage is made meatless (besides the blood and the lard) and seasoned with a locally grown Horcal onion. 

Morcilla is often simmered in water before being cured, but some preparations like the one in Seville, eat the sausage raw. Once prepared, morcilla can be fried and served with bread and potatoes or stuffed into seafood. 

Sai ua, also called chiang mai, is a sausage found in Northern Thailand made with regionally-specific seasonings like lemongrass, galangal, garlic, and makrut (kaffir) lime leaf. Unlike European sausage varieties, these unique additions give the protein a floral flavor. The pork base of the sausage is seasoned with oyster sauce and soy sauce, which gives the meat a hint of saltiness and fishy flavor. 

After the sausage is prepared, it is most often grilled and served in pandan leaves for breakfast or as a snack. Common accompaniments for sai ua include sticky rice, chili, nam prik, and ginger.

Soondae is a Korean blood sausage often served as street food. The sausage, which can also be spelled "sundae," is made from pork blood, glass noodles (often dangmyeon or vermicelli), and glutenous rice. The starchy additions make this sausage very chewy, and when paired with beef intestines, pork organs, or squid, it can be incredibly flavorful. It's often seasoned with ground-dried shrimp and aromatics like ginger, garlic, and peppercorns. 

Some individuals have compared the texture of this sausage to a mochi, with a mildly fishy taste. It is often served with a spiced chili dipping powder or sauce but can also be found in some Korean soups. 

White pudding is essentially an oatmeal sausage found in Ireland, Scotland, and some parts of Canada. It does not contain any blood, like black pudding, instead deriving its flavor from a blend of suet, oatmeal or barley, breadcrumbs, white pepper, and coriander. The meat is prepared by boiling, cooling, and slicing it into coins or leaving it whole. 

Each region has its variation on the white pudding. In Scotland, the white pudding isn't made with any meat and instead contains onions or leeks. The Canadians prefer oatmeal in their white pudding, while the Irish add pork meat and potato flour to make their white pudding a bit more sturdy.