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Sausages from around the world

We love a good British Sausage, Cumberland and Lincoln are some of our favourites, be it in a great British fry up for breakfast or bangers and mash. Here are some of the sausages from around the world that you may not have heard from…would you try them?


All Sausages contain meat, but surprisingly, sausages do not have to be savoury. The  Danish Blodpose is a sweet dessert, prepared with Sugar, milk, raisins and cardamom all mixed with liberal splashings of pig’s blood, before the mix is bound together with suet in a long, dark red sausage shape.


Sai Krok Isan

This is a traditional Thai sausage, which is a staple street food across the country. Pork, sticky rice, chillies and spices are mixed with fish sauce, before being left to ferment for several days to give the dish its distinctive sour taste.


From the highlands of Scotland, Haggis has oats, sheep bits and barley, all packed into and boiled inside a swollen sheep’s stomach. Haggis is an unexpectedly delicious member of the sausage family.


This sausage is from South Africa. These oversized fresh farmer’s sausages—often stuffed into a circular round—are made with beef, pork, lamb and the occasional game animal.  The hefty sausages pack a wallop of flavor: coriander seeds, pepper, nutmeg, and vinegar all find their way into the most basic recipe.


Bratwurst is a type of German sausage made from veal, pork or beef. The name is derived from the German ‘brat-‘ which means ‘finely chopped meat’, and ‘wurst’, sausage

Hog’s pudding 

Hog’s pudding is produced in Cornwall and Devon. Some versions of the recipe comprise pork meat and fat, suet, bread, and oatmeal or pearl barley formed into the shape of a large sausage, very similar to a white pudding.

 It is much spicier than white pudding and it contains black pepper, cumin, basil and garlic


A half-smoke is a “local sausage delicacy” found in Washington, DC, and the surrounding region.

Similar to a hot dog, but usually larger, spicier, and with more coarsely-ground meat, the sausage is often half-pork and half-beef, smoked, and served with herbs, onion, and chilli sauce.


Boudin are various kinds of blood sausage in French, Belgian, German, Quebec, Austrian and Cajun cuisine. 


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