Sausages of the World
Weisswurst Lunch at Viktualienmarkt, by Thomas Kriese
There may be different variations, but one truth shines through: everyone loves sausage. No matter the country or region, some version of this delicious tubed spiced meat transcends cultural and language barriers. So if you're ready to take your love of sausages on the road, read up on our sausage world tour to supplement your exploration.
The UK and Ireland
You can't go to the UK without taking a trip (or ten) to the local pub, and it's a well-known fact that no pub visit is complete without a hearty meal of bangers and mash. For a twist on a traditional favorite, venison sausage is showing up more and more as the bangers in this pub must-have. The venison sausages are typically spiced with pepper, juniper, and ginger and often include pork fat to keep them moist.
You like to enjoy your sausage with a side of beer (and really, why wouldn't you?) look no further than Germany's bockwurst sausage, which is best served with a strong bock beer. This sausage is traditionally made from ground veal and pork, but can also be made using other ground meats such as pork, lamb, turkey, and chicken. Bockwurst is flavored with salt, white pepper, paprika, and other spices, such as chives and parsley.
To say that nobody does sausage like the Germans would be an understatement. Weisswurst, a delicate white sausage made of ground veal, is a popular breakfast delicacy in Munich best eaten with a side of sweet Bavarian mustard and pretzels. But if you ask us, just because weisswurst is best at breakfast doesn't mean you can't still wash it down with an ice-cold pint.
Salty and sweet is the name of the game when it comes to eating makanek in Lebanon. These meaty sausages are made from lamb and beef (non-Muslims also use pork) and spiced with cumin and pine nuts. Ready for the sweet touch? Makanek are typically fried and drizzled with pomegranate syrup.
United States and Canada
Bologna sandwiches are a staple of lunchrooms (and dorm rooms) across America. Bologna, often known as mortadella in Canada, is a luncheon meat sausage made from pork, beef or poultry, and can be smoked. If you're headed south of the Mason Dixon line, expect to see this sausage fried and on the breakfast table in the morning.
You might have had chorizo before, but never like this. While traditional chorizo is a bright red, this fresh green chorizo--a sausage native to Toluca, Mexico--varies in color depending on the amount of vegetables it contains. Chorizo verde is made from pork, chilies, and every green herb you can think of, including spinach, coriander, parsley, green peppercorns, and oregano. Some versions can also include tomatillos, pine nuts, or almonds.