TOP 10 MOST POPULAR SAUSAGES IN THE WORLD

 

TOP 10 MOST POPULAR SAUSAGES IN THE WORLD

10) Black Pudding (England)

 Black pudding is a famous British delicacy made from animal blood (usually from pigs), oatmeal, and fat. The combined ingredients are stuffed into a casing, and the sausage can then be fried, grilled, boiled, sliced, or crumbled. In Manchester, it is traditionally boiled and served with vinegar, while in other parts of the country, it is often a part of the traditional full English breakfast.

 

9) Utopenci (Czech Republic)

Utopenci is a popular Czech dish that is commonly served in pubs and bars as a snack. It consists of sausages that are pickled in a tangy marinade with bay leaves, onions, black pepper, and other spices. The dish is traditionally eaten cold with white bread.
The name utopence is translated to drowned men due to a belief that the inventor of the dish drowned while he was working on his mill. Others believe that the name comes from the fact that the sausages are drowned in the marinade.

One can find utopenci throughout the Czech Republic, in bars, homes, and even in some restaurants.

8) Leberwurst (Germany)

Leberwurst is a spicy German sausage consisting of a combination of ground pork liver, onions, and spices. The sausage is traditionally consumed with sauerkraut, although it can also be used in sandwiches, where leberwurst is sliced and paired with cheese, mustard, pickles, and bread.

It might be cooked, but most leberwurst varieties are spreadable and can be consumed uncooked. Apart from Germany and Austria, this sausage is popular in many other countries such as Slovenia, Serbia, and Romania, and today there are many varieties of leberwurst, with additions such as mushrooms and cowberries.

 7) Salsiccia (Italy)

Salsiccia is a universal name for different types of fresh Italian sausage. It usually refers to a sausage made with minced or ground pork meat, pork fat, and numerous spices. The mixture is stuffed into a natural pork or sheep casing, and it is rarely cured or smoked.

It is sold fresh and intended for grilling or frying. Although there are some disambiguations, it is believed that the original salsiccia was created in the region of Basilicata, but the use of fresh sausages has become so common that each Italian region has their typical salsiccia type.  

6) Sucuk (Turkey)

 Sucuk or sujuk is a semi-dry, spicy Middle Eastern sausage with a high fat content. It is traditionally prepared with ground beef and spices such as cumin, salt, paprika, and garlic. The sausage should be dried for at least three weeks before consumption.

It can be served cold and sliced thinly, but it is more commonly fried and paired with eggs and vegetables. In Lebanon, it is often consumed with tomatoes and garlic sauce in a pita bread, while in Syria, Egypt, Iraq, and Israel, sucuk is often used as a pastry topping.

5) Kielbasa (Poland)

 Kielbasa is a general term for a group of Polish sausages, and the name can be literally translated as a sausage. The sausages are typically made with pork meat, salt, and various spices and herbs such as pepper, garlic, and marjoram. There might be other types of meat in kielbasa, but pork is the most prevalent variety.

Most often, the sausages are smoked, and for consumption, they are either boiled or fried, depending on the type of kielbasa. It is usually accompanied by mustard, bread, fried onions, or horseradish. A specific type of kielbasa, called biala kielbasa, is traditionally accompanied by zurek soup, potatoes, and sauerkraut.  

4)  Weisswurst or white sausage (Germany)

 Weisswurst or white sausage is a famous specialty of the city of Munich, invented in 1857 by a butcher named Sepp Moser. He was working in a restaurant next to his butcher's shop and had used the last of thick sausage skins used to make regular sausages.

To solve the problem, he opted for thin skins. As he made the sausage, he was worried that it would burst open during the frying process, so he put them in hot water and cooked them for 10 minutes. After serving the cooked sausages to the guests, the new dish was praised, and Weisswurst was born.  

3) Currywurst (Germany)

 No other dish in Germany is as well known as currywurst, a street snack that has become an indispensable part of Germany’s culinary heritage. The dish is made from two essential parts - boiled and subsequently fried sausage, served whole or sliced, and a smooth and rich curry-spiced tomato sauce.

With a portion of french fries or a kaiser roll on the side, the dish is usually lightly dusted with yellow curry powder. A wide range of sausages are used for currywurst, but the famous German bratwurst is the most commonly used variety.

The real star of this dish is its gravy-like sauce made with puréed tomatoes and infused with the aromatic curry powder.  

2) Bratwurst (Germany)

 

What was once an item for survival during the cold winter months and a technique of not wasting meat scraps is nowadays a delicacy consumed throughout Germany and abroad. Bratwurst stems from two words, an Old High German word brat, meaning meat without waste, and wurst, which means sausage.

Bratwurst has origins with the Celtics, but the Franconians developed it further. It dates back to the 1300s in a region that would eventually become Eastern Germany. Bratwurst is usually consumed for breakfast, due to the tradition of farmers who would make the sausages in the morning and eat them by noon, as they would otherwise spoil.  

1) Chorizo (Spain) 

Chorizo is a Spanish sausage consisting of chopped pork meat and fat that is seasoned with paprika, and sometimes garlic. The combination of these ingredients is then stuffed into a natural casing. Chorizo is characterized by its red color, due to the usage of special paprika known as pimenton, which is the key ingredient that differentiates the Spanish chorizo from other similar sausages.

It has a unique, hearty, and spicy flavor. Different version of chorizo also exist in countries such as Mexico, Puerto Rico, Ecuador, Panama, Argentino, Bolivia, Peru, Colombia, and Uruguay. Some claim that chorizo has origins in the Catalan xoriço, while others say that it has roots in morcilla, or blood sausage.

Chorizo is a truly versatile sausage, as it can be sliced in a sandwich, fried, grilled, simmered in liquids, or used as a pizza topping.