Sausages from 43 countries
The World Atlas
of Sausages
Recently Added
80 sausages from around the world
Coppa di Testa
Emilia-Romagna, Italy
Italian head cheese made from the meat, skin, and cartilage of a pig's head, cooked in broth, pressed into a mold, and sliced cold. Each region has its own seasoning, ranging from lemon and parsley in the north to chili and fennel seed in the south. The result is a cold cut with a mosaic of textures visible in each slice.
Salama da Sugo
Emilia-Romagna, Italy
A cured and cooked sausage from Ferrara, made from a blend of pork cuts including tongue and liver, seasoned with red wine and spices, then aged in a pig's bladder. After months of curing, it simmers slowly in water and is served in a hollow of mashed potato or polenta, the cooking juices spooned over the top. It holds IGP status.
Salame Felino
Emilia-Romagna, Italy
A soft, mild salami from the village of Felino in the Parma hills. Made from pork shoulder and loin with very little added fat, it is ground coarsely, seasoned with white wine and whole black peppercorns, and cured for a minimum of 25 days. The result is sliceable but yielding, pale pink inside, with a gentle pork flavor and none of the sharpness common in harder salamis. It holds IGP status.
Salame Piacentino
Emilia-Romagna, Italy
A DOP salami from the Piacenza hills on the Po river's western edge. Made from pork shoulder and loin, seasoned with salt, whole peppercorns, and wine, then stuffed into a pork bladder or large casing and cured for a minimum of 45 days. The ageing environment of the Piacenza valleys, with their particular air currents from the Apennines, is considered essential to the product's character.
Salamini alla Cacciatora
Emilia-Romagna, Italy
Small, hard salami historically carried by hunters in their game bags. Each piece weighs between 50 and 350 grams, making them portable by design. They are made across northern and central Italy but hold DOP protection as a collective product. The curing process is the same as larger salami, but the small diameter means the meat dries faster and the salt and spice penetrate deeper relative to the size.
Zampone Modena
Emilia-Romagna, Italy
A pork sausage mixture packed into a boned pig's front trotter. The casing is edible and gives the finished sausage its unmistakable shape. Slow-cooked until the skin softens, it is sliced at the table and served with lentils or mashed potato. Zampone Modena carries IGP protection.
Harbin Red Sausage
Heilongjiang, China
Harbin Red Sausage, known locally as hongchang or by its secondary name lidaosi, is a smoked pork sausage born from the collision of Lithuanian and Russian food traditions with Manchurian China. Harbin did not exist as a significant city before 1898. The Chinese Eastern Railway — a Russian-built line cutting across Manchuria — turned a river crossing into a boomtown, bringing Lithuanian and Polish workers who ran sausage factories alongside Russian merchants and engineers. In March 1909, Lithuanian staff inside the Churin company's Daoli District factory began producing what locals called hongchang. The name lidaosi is a transliteration of the Russian kolbasa litovskaya, meaning Lithuanian sausage. The sausage is made from coarsely ground pork with back fat, seasoned with garlic, black pepper, and mild spices, then cured with nitrite, stuffed into natural hog casings, cold-smoked over hardwood for several hours, and poached to a fully cooked state. The dark mahogany casing audibly snaps on the first bite. The interior is rose-red from the nitrite cure, with visible fat pockets in the lean matrix. It is eaten cold, sliced thin, with dalieba rye bread and butter.
Kaszanka
Silesia, Poland
Kaszanka is Poland's blood sausage, made from pork offal — head meat, jowls, snouts, and liver — combined with pork blood and cooked groats. Buckwheat is the traditional grain in central and eastern Poland; barley is more common in the west and in Silesia. The groats cook in meat stock and are mixed with the blood, which binds and colours the filling. Stuffed into pork middles, the sausage is poached until firm, then sold ready to eat. The Silesian version, called Krupniok, holds EU PGI status since 2016 and differs meaningfully: it uses lungs and cracklings alongside the standard cuts, requires 85 percent animal-origin content, and is tied into shorter, firmer links. A rice-based version exists in eastern Poland, producing a paler, milder sausage. Kaszanka is pre-cooked when sold — it needs only reheating and browning.
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Explore the World
Sausages, producers, and restaurants on the map
Where to Buy
Butchers, farms, and market stalls
Bottega Ranocchi 1972
Bologna, Italy
Bottega Ranocchi 1972 started as a poultry shop in the early 1960s, founded by Antonio Cavarretta in the Quadrilatero, Bologna's ancient market grid. Over the decades it absorbed the adjacent butcher counter, the cheese counter, and the salumi counter. Massimiliano Cavarretta runs it now. The shop sells mortadella by the slice or by the kilo, prosciutto, fresh tortellini, and aged cheeses. Most midday diners at Osteria del Sole across the alley started their lunch here.
Clonakilty Food Co.
Clonakilty, Ireland
Founded in 1884 by Edward Twomey in the West Cork market town of Clonakilty, this family business turned a local black pudding recipe into one of Ireland's most recognised food brands. The original recipe, handed down through generations, uses oatmeal as a filler rather than barley, giving Clonakilty Blackpudding its distinct crumbly texture and mild, earthy flavour. Sold in butcher shops, supermarkets, and restaurants across Ireland and exported worldwide.
Edward Twomey Butcher Shop
Clonakilty, Ireland
The original home of Clonakilty Blackpudding, this family butcher shop has been trading on Pearse Street in Clonakilty since 1976. Edward Twomey's shop is where the famous black pudding recipe was first sold to the public and where the Ispíní pork sausage range was developed in the late 1980s using 100% Irish pork. The shop supplies fresh, locally sourced meats and their own-made products to the town of Clonakilty and surrounding West Cork.
Maison Conquet
Annonay, France
Artisan charcutier in Annonay, northern Ardèche. A family operation that sources pork from farms within 50 kilometers. Their saucisson sec uses a three-generation recipe: coarse-chopped shoulder, back fat, garlic, pepper, and a short pour of Saint-Joseph red. The sausages cure in a stone cellar beneath the shop for six weeks. No nitrates, no shortcuts.
Norcineria Fratelli Ansuini
Norcia, Italy
A family norcineria in Norcia, Umbria, operating since the mid-20th century. The Ansuini brothers carry on the norcino tradition in the town that invented the word. Their mazzafegato follows the old recipe: coarse liver, back fat, garlic, and either orange zest (dolce) or chili (piccante), stuffed into natural casings. Production is seasonal, tied to the winter pig slaughter. The shop also sells prosciutto di Norcia, capocollo, and ciauscolo.
Rügenwalder Mühle
Bad Zwischenahn, Germany
The original Teewurst producer, founded 1834 in Rügenwalde, Pomerania (now Darłowo, Poland). After the war, the company resettled in Bad Zwischenahn, Lower Saxony, and kept making the same recipe. Their Rügenwalder Teewurst holds PGI protection. They also produce a feine Teewurst with a smoother grind. In recent years the company has expanded into plant-based products, but their traditional Teewurst remains the flagship. The red packaging is a supermarket fixture across Germany.
Stockmeyer
Sassenberg, Germany
One of Germany's largest sausage producers, based in Sassenberg, Westphalia. Stockmeyer has been making cured and smoked meats since 1913. Their Teewurst line covers both the coarse and fine varieties. Industrial scale, but the smoking still uses real beechwood. You find Stockmeyer Teewurst in discount supermarkets and corner shops across the country. Not artisanal, but reliable and consistent.
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.
Where to Eat
The best spots to eat sausage
Food Lover's Market Fourways
Johannesburg, South Africa
The Fourways Mall branch of Food Lover's Market operates a Biltong Bar inside its gourmet butchery, where droëwors is cut and weighed at the counter. The house spice blend is made by Freddie Hirsch Spices and includes coriander, pepper, and a splash of vinegar. Droëwors is produced in-store and sold alongside wet and dry biltong, chilli bites, and snapsticks. The counter draws a steady crowd from the northern Johannesburg suburbs on weekend mornings before rugby matches and braais.
Known For: In-store Biltong Bar, droëwors cut to order, Freddie Hirsch house spice blend
Stolovaya No. 57
Moscow, Russia
A Soviet-style canteen on the third floor of GUM, the grand arcade facing Red Square. Stolovaya No. 57 opened in 2007 as a deliberate recreation of the Soviet stolovaya format: tray service, low prices, and a menu pulled straight from the USSR cookbook. Olivier salad with Doktorskaya Kolbasa is a fixture on the menu, and the canteen sells buterbrod (open sandwiches) with thick slices of the sausage at the counter throughout the day. The setting is tourist-facing but the food is accurate. GUM itself was the state department store where Soviet citizens queued for goods. The canteen leans into that history without irony.
Known For: Olivier salad with Doktorskaya, buterbrod at the counter, Soviet canteen atmosphere inside GUM
Bia Hơi Corner (Phố Cổ)
Hanoi, Vietnam
The intersection of Lương Ngọc Quyến and Tạ Hiện streets in Hanoi's Old Quarter (Phố Cổ) is the most photographed bia hơi corner in Vietnam. Dozens of plastic-stool vendors set up each afternoon selling fresh-brewed low-alcohol lager by the glass for a few thousand dong. Nem chua arrives on small plates alongside the beer, often with a dish of pickled garlic, sliced fresh chilli, and a few crackers. The sausage comes from nearby Thanh Hóa-style producers who supply the Old Quarter stalls. The setting is open-air, with tables spilling onto the pavement, and the crowd peaks in the early evening. The corner is a reliable place to eat nem chua in the context it was made for: a beer snack at dusk, eaten quickly with a toothpick, against the noise of Old Quarter traffic.
Known For: Bia hơi by the glass, nem chua as beer snack, Old Quarter pavement seating
Drogheria della Rosa
Bologna, Italy
The building on Via Cartoleria operated as a pharmacy for generations before Emanuele Addone converted it into a restaurant in 1997. Some of the original glass cabinets and shelving remain, now holding wine bottles instead of remedies. The menu rotates daily around what is local and in season. Salumi boards arrive with mortadella, cured meats from smaller Emilian producers, and bread from a nearby bakery. The room seats thirty at most, and reservations are worth making.
Liuhe Night Market
Kaohsiung, Taiwan
Liuhe Night Market (六合夜市) is Kaohsiung's most prominent night market, running along Liuhe 2nd Road in the Xinxing District of central Kaohsiung. It operates every evening from 6pm and covers about 400 metres of stalls under a canopy of hanging lights. Kaohsiung is Taiwan's second-largest city and a major port, and Liuhe draws both the city's own residents and tourists arriving at the nearby high-speed rail terminus. Grilled sausage stalls are among the most visible vendors in the market. The Kaohsiung version of the sweet pork sausage tends to carry a slightly deeper char from the grill and is served with the same raw garlic accompaniment as in Taipei. Several stalls at Liuhe also offer a local variation seasoned with black sesame and a touch of five-spice, a recipe common in southern Taiwan. The market has been a fixture of Kaohsiung street food culture since the 1960s and was one of the first night markets in Taiwan to be formally registered with the city government as a tourist attraction.
Known For: Grilled xiangchang, southern Taiwan sausage variations, seafood and pork stalls
Mercato delle Erbe
Bologna, Italy
Bologna's largest covered market fills a vaulted iron-and-glass hall on Via Ugo Bassi, opened in 1910. Produce runs down the central aisles, and salumerie line the perimeter walls. Mortadella appears at most of them, sold whole or sliced to order. The market runs Monday through Saturday and slows in the early afternoon. A handful of small food stalls at the back serve lunch to the traders and regulars who have been coming here since before the neighbourhood changed around them.
Mercato di Mezzo
Bologna, Italy
Mercato di Mezzo sits at the centre of the Quadrilatero, the medieval market grid that still functions as Bologna's food heart. The covered hall brings together vendors selling mortadella by the slice, cotechino in winter, fresh pasta, and local cheeses. A mezzanine bar overlooks the ground floor stalls. The mercato runs from morning until late evening, and the crowd shifts from market shoppers to aperitivo drinkers as the day goes on.
Osteria del Sole
Bologna, Italy
The Osteria del Sole has sold wine from this low-ceilinged room since 1465. It serves no food. You order a glass at the bar, find a seat at a communal table, then walk three steps across the alley to Bottega Ranocchi 1972 for mortadella, a wedge of cheese, or whatever is behind the glass counter. You bring it back yourself. That arrangement has held for five centuries. Old labels cover the walls from floor to ceiling, and by noon every table is taken.
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