Sausages are one of the most common meats eaten around the world, with hundred variations of how they are made; each country has their variation of the humble sausage. These are a few of the variations that are found around the world.

Argentina – Chorizo is the name for any coarse meat and comes from Spain, made from pork and not spicy. Some includes other types of meat usually beef. The sausage is then cooked and served in a bread roll.

Belgium – Bloedworst (Black pudding) consists of a mixture of blood, usually pigs, fat, lard, bacon and spices. This type of sausage is found in other countries such as the UK and Netherlands. In Belgium black pudding is the size of a banana and is baked.

Cuba – Moronga is made from pig blood and is mixed with onions, chilli peppers, spices and herbs. It is then boiled in pigs intestines for several hours and then severed with a “chilli rojo” or “chilli verde” sauce.

Denmark – Medisterpølse consists of thick and spicy minced pork, stuffed into pig intestines. It is made in one long piece and is then cut into sections. It is then cooked for the first time during the final preparations so therefore needs to be frozen so it can be stored for longer. Spices usually consist of allspice, salt, pepper and cloves.

Estonia – Verivorst is made from blood that is cooked or dried and mixed with filler until thick enough to congeal when cooked. It is mostly eaten during winter as a Christmas tradition, the type of animal that the blood is made from various between countries.

Finland – Siskonmakkara is a mild sausage made from pork, it is soft and smooth-textured and usually squeezed from the casing when cooking. This is usually severed in dishes such as siskonmakkara soup, this piece of meat does not last long and requires eating on the day it is bought.

Germany – Knipp is made by mixing: oat groats, pork belly, pork head liver, broth and pork rind. It is then seasoned with allspice, pepper and salt. It is usually sold 30cm long with 10-15cm thick sausages. The smoked sausafe is consumed after roasting. However, this sausage can be eaten with bread, sweet and sour pumpkin or apple sauce.

Hungary – Liverwurst German for “liver sausage,” is eaten in a large majority of Europe and North America. Usually consists of calves’ liver or pigs. It is mixed with spices such as black pepper, allspice, thyme, marjoram or mustard seed. It is severed as open sandwiches or with cheese for pancake filling which is then baked in the oven.

Italy – 'Nduja is a spicy and spreadable pork sausage, usually made from the shoulder and bell of the pig and tripe roasted peppers providing the fiery tastes and mixed spices.

Lithuania – Skilandis is made from pigs’ stomach filled with bacon and salted garlic flavoured minced meat. It is then smoked and dried by not cold-smoked.

Sausages are so popular than many people have sausages every day. Either in the morning for breakfast or maybe for lunch and then for dinner. Butchers need sausage fillers to supply their customers will delicious sausages and we have sausage fillers to help you do that.