Louisiana, United States
Boudin rouge
A Louisiana blood sausage made with pork, onions, and pig's blood, seasoned with Creole spices.
Global food category
Sausages
264 traditional foods, ingredients, and local specialties connected by one appetite.
Boudin rouge
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Vaud, Switzerland
Boutefas
A large, thick pork sausage from Vaud, stuffed with pork, bacon, liver and spices, boiled or poached and served at celebrations.
Germany
Bratwurst
Seasoned sausage made from pork, beef, or veal, with over 50 regional variations across Germany.
Germany
Bregenwurst
Bregenwurst is a coarse North German pork sausage seasoned with onion and spices, commonly simmered with kale.
Friuli-Venezia Giulia, Italy
Brovada e muset
Brovada e muset is a named Italian sausage from Friuli-Venezia Giulia, with a defined ingredient, preparation, and serving form that gives the local identity its distinctive character.
Austria
Burenwurst
Coarse Austrian parboiled sausage made from beef, pork, and bacon, sold at Würstelstände, coarse texture with good meat quality, boiled not grilled.
Castile and León, Spain
Burgos Blood Sausage
Morcilla de Burgos
The famous blood sausage from Burgos, made with rice, pork blood, onion, fat, and spices, protected by a PGI designation.
England, United Kingdom
Bury Black Pudding
Pig's blood, oatmeal or barley and diced back fat packed into a casing, boiled, then sliced and fried until the edges crisp.
Paraguay
Butifarra
Plump fresh pork sausage of the Paraguayan asado, coarser and milder than its Spanish and Coloccan namesakes, grilled alongside chorizo until the casing snaps.
Cuba
Butifarra Cubana
Butifarra
Cuban pork sausage seasoned with garlic, vinegar, and spices, grilled and served as a snack or with bread.
Atlántico, Colombia
Butifarra Soledeña
A small, round Colombian pork sausage from Soledad, Atlántico, seasoned with spices and grilled or fried. A coastal specialty, served with lime and suero.
Kyrgyzstan
Byzhy
Бижи
Sheep's blood mixed with rice or barley, milk and fat and packed into intestine, boiled and sliced thick.
Switzerland
Cabbage Sausage
Saucisse aux choux
A smoked pork sausage bulked with finely chopped cabbage, which keeps it moist and gives it a distinctly vegetal edge.
Portugal
Cacholeira branca de Portalegre
Cacholeira branca de Portalegre is a Portuguese sausage or cured meat from Portalegre District, seasoned and preserved to concentrate its smoky, savory flavor.
Slovenia
Carniolan Sausage
Kranjska klobasa
Protected sausage of coarsely cut pork and bacon with garlic and pepper only, lightly smoked and sold in pairs joined by a wooden skewer.
Catalonia, Spain
Catalan Sausage
Botifarra
A Catalan fresh sausage with many varieties, including botifarra negra (blood) and botifarra de ceba (with onion), often grilled and served with white beans.
Switzerland
Cervelat
A short, plump scalded sausage of beef, pork and bacon in a beef casing, eaten cold, boiled, or split at the ends and grilled over a fire.
Finland
Cervelat Sausage
Lenkkimakkara
Cervelat-style sausage, usually curved, often grilled or fried, a staple Finnish sausage for everyday meals.
Austria
Cheese Sausage
Käsekrainer
Cheese-filled sausage with chunks of Emmental cheese, grilled until cheese oozes out, a staple at Austrian sausage stands, smoky and juicy.
France
Chipolatas
Thin, short, mildly spiced pork sausages popular across the UK, the number one choice for pigs in blankets and a common breakfast sausage.
Basque Country, Spain
Chistorra Sausage
Chistorra
A thin, fast-cured sausage from Navarre and the Basque Country, seasoned with garlic and paprika, typically fried or grilled and served as a tapa.
Moldova
Chișcă
Pig intestine stuffed with liver, lung, heart and rice or buckwheat, boiled then baked so the casing tightens and browns.
Colombia
Chorizo Colombiano
Colombian pork sausage seasoned with garlic, paprika, and cumin, grilled or fried. Served with arepa, lime, and aji, it is a staple of picadas and bandeja paisa. The air-dried, intensely garlicky chorizo santarrosano of Santander is the benchmark version.
Paraguay
Chorizo Paraguayo
Thick fresh sausage of coarsely ground beef and pork, lightly smoked over coals — the backbone of the Paraguayan asado alongside achuras and chipa.
Argentina
Chorizos Colorados
Argentine dry-cured red chorizo, seasoned with paprika and garlic, sliced thin for picadas and sandwiches. A staple of fiambrerías and appetizer platters.
Portugal
Chouriça doce de Vinhais
Chouriça doce de Vinhais is a Portuguese sausage or cured meat from Bragança District, seasoned and preserved to concentrate its smoky, savory flavor.
Portugal
Chouriço
Chouriço de Portalegre
Smoked pork sausage seasoned with garlic, paprika, and red wine.
Portugal
Chouriço azedo de Vinhais
Chouriço azedo de Vinhais is a Portuguese sausage or cured meat from Bragança District, seasoned and preserved to concentrate its smoky, savory flavor.
Portugal
Chouriço mouro de Portalegre
Chouriço mouro de Portalegre is a Portuguese sausage or cured meat from Portalegre District, seasoned and preserved to concentrate its smoky, savory flavor.
Bavaria, Germany
Coburger Bratwurst
Coburger Bratwurst is a coarse pork-and-beef sausage seasoned with salt and marjoram, traditionally grilled over pine cones.
Corsica, France
Corsican Liver Sausage
Figatellu
Corsican pork liver sausage, U-shaped, often grilled, with a strong liver flavor.
Costa Rica
Costa Rican Chorizo
Chorizo
Costa Rican sausage, typically pork with local seasoning, used in empanadas and many dishes, juicy and flavorful.
Modena, Italy
Cotechino di Modena
Fresh Modenese pork sausage eaten at New Year with lentils.
Modena, Italy
Cotechino in galera
Cotechino in galera is a named Italian sausage from Province of Modena, with a defined ingredient, preparation, and serving form that gives the local identity its distinctive character.
Louisiana, United States
Crawfish Boudin
Louisiana boudin made with crawfish tail meat, rice, and Cajun seasonings.
Reunion
Creole Blood Pudding
Boudin
Creole blood pudding (boudin); grilled blood pudding with chili found under the blackened skin; a Reunionese specialty; a TasteAtlas-listed must-try; the boudin that is a Reunionese Creole classic.