Americans are not the only ones who enjoy seasoned minced meat stuffed into casings and fried or grilled to mouth-watering perfection. While North Americans generally make sausages with pork and pepper, sausages from around the world come in many interesting varieties.
Bockwurst: Bockwurst is traditionally made with pork and ground veal and seasoned with white pepper, salt and paprika. However, many variations exist that use other ground meats, such as turkey, chicken and lamb. Some varieties of bockwurst may also include parsley and chives.
Longaniza: This cured and dried sausage is similar to chorizo, but it is very long. Made with anise seeds, it differs in taste and aroma as well. Connoisseurs love longaniza because of the contrasting sweet and salty tastes.
Sundae: This type of traditional blood sausage is a notable street food in South Korea. Sundae is made with boiled or steamed pig or cow intestines stuffed with various ingredients, most commonly a mixture of barley, pork blood and cellophane noodles.
Merguez: This spicy red sausage is popular in Tunisia, Morocco, Algeria and Libya. It contains lamb, beef or a combination of both. Spices vary by region, but often include paprika, sumac and cayenne pepper. Unlike most sausages that use pork casing, merguez is made with lamb casing.
Boerewors: This South African sausage is made with minced beef preserved with vinegar and salt. The spices in boerewors include nutmeg, allspice, coriander seed, cloves and black pepper.
Longganisa: This generally contains pork and comes in regional varieties. For example, vigan has lots of garlic, and lucban is a chunky pork-fat sausage with oregano.
Devon: This classic treat from down under resembles boloney or luncheon meat, but devon is pork-based. Aussies slice devon and either fry the slices or put them on sandwiches with tomato sauce.
Mustamakkara: This blood sausage is made with pig blood, pork, flour and rye. While it might not sound very appetizing, it's popular in Finland, where they often eat it with lingonberry jam.