Worst

Metworst is a traditional sausage made from ground pork. The sausage is always dried in the open air and has a very strong flavor. In the past, due to its preservability, metworst was mostly used in cases of emergency, when the farmers had shortages of fresh meat, but over time, it started to be consumed by field laborers as a light lunch. Today, the sausage is most often eaten as a cold cut on bread.

Metworst

Spain

As the name suggests, morcilla blanca de Ja&eacute;n is a Spanish sausage originating from the Ja&eacute;n province in southern Spain. The sausage is typically made with a combination of pork head meat, meat from other animals, pork dewlap, salt, piment&oacute;n, eggs, white pepper, parsley, nutmeg, cinnamon, almonds, smashed garlic, and sherry wine. Traditionally, the sausage was not cooked, but cured, and nowadays it is usually cooked, while saffron is occasionally added in order to paint the sausage&rsquo;s texture into a vivid yellow color. Morcilla blanca de Ja&eacute;n can be consumed raw, fried, or cooked.

Morcilla blanca de Jaén

Morcilla dulce from the Canary Islands is a traditional blood sausage made with pig's blood, lean meat, bacon, sugar, almonds, raisins, garlic, spices like cinnamon and aniseed, and salt. It is a cherished part of the Canarian culinary heritage known for its unique sweet flavor and soft, crumbly texture. Whether served as part of a tapas platter, in stews, or grilled, Morcilla dulce offers a distinctive taste experience that reflects the rich and diverse food culture of the Canary Islands.

Morcilla dulce

Originating from the north of Extremadura, morcilla patatera is a Spanish sausage made with a combination of pork meat, fat, and mashed potatoes. The ingredients are flavored with paprika (usually piment&oacute;n de la vera) and seasoned with salt and pepper before being stuffed into a pig intestine casing. The sausage is usually shaped into a horseshoe. It can be consumed fresh or cooked, and in both cases, morcilla patatera is best when served with bread and a glass of local wine on the side. Even though it's often called blood sausage, morcilla patatera doesn't contain blood.

Morcilla patatera

The delicacy known as mutura is a Kenyan sausage made by stuffing goat intestines with a combination of ground meat, goat blood, and seasonings such as ginger, garlic, coriander, and piri-piri chilies. The sausage is traditionally boiled and then placed on the grill in order to dehydrate the meat and give it a unique, smoky flavor. It is recommended to pair the sausage with a few glasses of cold beer.

Mutura

Nakki sausages, commonly known as "nakki" in Finland, are a popular type of small, pre-cooked sausage enjoyed in Finland and other Nordic countries. These sausages are similar to cocktail sausages or frankfurters but are typically shorter in length, roughly the size of a finger. Nakki sausages are well-loved for their convenience and versatility, making them a staple in many households. These sausages are usually made from a mixture of pork, beef, or chicken, along with various spices and seasonings. They may also contain fillers and preservatives to enhance their flavor and extend their shelf life. Although nakki sausages are pre-cooked, they can be heated in several ways, including boiling, grilling, frying, or microwaving. They are commonly served hot. Nakki sausages are highly versatile and can be used in a variety of dishes. They are often added to soups and stews, served with mustard as a snack, or included in breakfast spreads alongside eggs and other meats.

Nakki

Newmarket sausages are traditionally made exclusively from high-quality fresh pork cuts from the shoulder, belly or from the whole carcass, and then carefully seasoned with a variety of herbs and spices such as white and black pepper, salt, thyme, parsley, and nutmeg. When uncooked, it is pink-beige and has a dry, coarse texture. Originally, it was eaten as a breakfast meal or a hot snack by the racegoers in Newmarket, a town famous for its horse races. Newmarket sausages are sold today as pre-packed regular sausages, cocktail sausages, chipolatas and as sausage meat, or loose from the counter.

Newmarket sausage

Germany

N&uuml;rnberger Bratw&uuml;rste are small, thin sausages originating from the city of N&uuml;rnberg in the Franconia region of Bavaria, Germany. They are typically about 7 to 9 centimeters (2.75 to 3.5 inches) long and weigh around 20 to 25 grams each, making them much smaller and thinner compared to other types of German sausages. The sausages are made from finely ground pork, often mixed with a blend of spices that typically includes marjoram, salt, pepper, and sometimes a hint of ginger or nutmeg, with marjoram being a signature ingredient that gives them their distinctive flavor. N&uuml;rnberger Bratw&uuml;rste are usually grilled over a beechwood fire, which imparts a unique, smoky flavor, but they can also be pan-fried or cooked in a skillet. Traditionally, they are served in sets of six, eight, or twelve, often accompanied by sauerkraut or potato salad, or in a bread roll with mustard, known as "Drei im Weckla" (three in a roll). These sausages are a traditional delicacy with a history that dates back centuries, and they are protected under European Union law with a Protected Geographical Indication (PGI), meaning they must be produced within the city of Nuremberg to be labeled as N&uuml;rnberger Bratw&uuml;rste.

Nürnberger Bratwürste

Oecher puttes is a Westphalian blood sausage with a spicy flavor. A mixture of pork offal, fat, meat, and blood is spiced with marjoram, nutmeg, thyme, cloves, and pepper before the whole combination is stuffed into casings, smoked, and shaped into rings. The sausage is available both freshly produced and canned. Aachen's butchers prepare this cooked sausage specialty according to a 200-year-old recipe. It's often used as a part of Himmel und Erde, where the sausage is served fried with sides of stewed apples, potatoes, and onions, but it can also be served with mashed potatoes and sauerkraut (Kompes). Oecher Puttes is known even beyond the borders of Aachen, and to protect local sausagemakers against infringement, it has been registered as a protected product with the European Union.

Oecher Puttes

Greece

These traditional Cretan sausages are typically made with a combination of pork offal (usually liver, spleen, and heart), rice or trachanas (usually the local variety of sour trachanas called xinohondros), nuts, dried fruit, spices, and seasonings. Omathies are traditionally flavored with currants, raisins, or sultanas, almonds, salt, pepper, and cumin, while some versions may also contain ingredients such as cinnamon, sugar, orange peel, a variety of herbs, onions, or leeks. Once boiled and chopped, the sausage mixture is typically placed into clean pork intestines, which have previously been soaked in lemon water, vinegar, or wine. The sausages are then usually pricked and boiled in salted water before they&rsquo;re baked. Associated with the Byzantine period, the preparation of these sausages is believed to date back to ancient Greece. Initially, omathies were a type of blood sausage consisting of pork blood, fat, and cereals. Although blood is not contained in the present-day versions of the sausages, their name, which is derived from the Greek word aima, meaning blood, still reflects the ancient use of blood for their preparation. Traditionally, omathies used to be served as part of the meal eaten on Christmas morning after the church liturgy.

Omathies

Pinkel is a traditional sausage from the northwestern region, particularly associated with Lower Saxony, Bremen, and Oldenburg, as well as parts of Friesland. It is commonly eaten during the winter months, especially alongside the regional dish Gr&uuml;nkohl und Pinkel (kale and sausage). Pinkel sausage is made from a combination of pork fat, oat groats (or barley), onions, and a variety of spices. Despite being a sausage, it's relatively coarse in texture due to the inclusion of grains like oats.

Pinkel

Plockwurst is a traditional dry-cured sausage that&rsquo;s shaped into a block. It originates from Germany, but it&rsquo;s also popular in the neighboring Austria. The sausage is made with a combination of lean beef and bits of connective tissue, semi-fat pork, back fat and trimmings, salt, sugar, black pepper, paprika, coriander, and dextrose. After it&rsquo;s been stuffed in the casing, plockwurst is fermented at 20&deg;C (68&deg;F) for 3 days, smoked for 24 hours, and dried for 5 weeks before it&rsquo;s ready for consumption.

Plockwurst

This Swedish sausage was invented in 1805 by a Viennese butcher, Georg Lahner. Prinskorv is made with spiced pork and veal and it is mainly enjoyed as a snack, fried and served with mustard on the side. It is also a popular element of julbord, the traditional Swedish Christmas buffet-style table. In southern Sweden, during the midsummer party, it is enjoyed alongside Janssons frestelse, a Swedish casserole consisting of potatoes, onions, pickled sprats, and cream. Prinskorv, literally translated as prince sausage, got its name after specific cuts at each end, which resemble small crowns.

Prinskorv

Pylsur sausage is the Icelandic version of a hot dog sausage and is the main component of Iceland's beloved hot dogs, called "pylsur." Known for its distinctive flavor and high-quality ingredients, pylsur sausage is an essential part of Icelandic cuisine. It is made from a blend of lamb, pork, and beef, with lamb being the standout ingredient. The lamb used in Iceland is often free-range, grass-fed, and raised in pristine environments, contributing to the unique taste of the sausage. The flavor profile is mildly smoky and savory, with the lamb providing a distinct richness complemented by the pork and beef. The sausage has a smooth, uniform texture and is encased in a natural casing, which gives it a pleasant "snap" when bitten into. Pylsur sausages are long and slender, fitting perfectly into the traditional Icelandic hot dog buns. They are typically boiled or grilled before being served in a soft, slightly sweet bun. The sausages are traditionally topped with raw onions, crispy fried onions, sweet mustard, remoulade (a mayonnaise-based sauce with herbs and capers), and Icelandic ketchup, which is slightly sweeter than other ketchups. Pylsur sausages are an iconic part of Icelandic street food and are enjoyed by locals and tourists alike, often at popular stands like B&aelig;jarins Beztu Pylsur in Reykjavik. One of the most well-known producers of pylsur sausage in Iceland is SS (Sl&aacute;turf&eacute;lag Su&eth;urlands), whose SS Pylsur are widely recognized as the standard for Icelandic hot dogs.

Pylsur

Qazı is a traditional sausage made from horsemeat, commonly found in Central Asian countries such as Kazakhstan, Kyrgyzstan, Uzbekistan, and among Tatar people. It is considered a delicacy in these regions, where horsemeat has long been an integral part of the diet. The sausage is typically prepared using the rib meat and fat of horses, which is stuffed into natural casings (usually horse intestines). The meat is seasoned with salt and sometimes light spices, and it can be either boiled or dried. Qazı has a rich, fatty flavor and a firm, chewy texture, making it quite robust in taste. It is often an acquired flavor for those unfamiliar with horsemeat. Qazı holds a significant place in Kazakh and Kyrgyz culture, where it is traditionally served during important events such as weddings, funerals, and festive gatherings. It is frequently paired with dishes like beshbarmak, a popular Central Asian dish made with boiled meat and pasta.

Qazı

Regensburger wurst is a German sausage originating from Regensburg, where it was invented in the late 19th century. The sausages are made from fine or coarse pork and they're smoked and boiled before being sold or consumed. The pork is usually finely ground without fat, then mixed with spices, salt, and small chunks of pork. Once cooked, they can be served hot or cold, or used in dishes such as salads or sandwiches.

Regensburger Wurst

These popular Danish sausages are prepared with pork meat and beef (or veal) and are lightly smoked over beech wood. They are characterized by their distinctive red color and the use of spices that typically include nutmeg, allspice, and cardamom. It is said that they were created in the 1920s by resourceful vendors who would color stale sausages with red dye and sell them at a slightly lower price. The invention soon became a popular option, and the tradition was continued to cater to the customers. Long and thin, r&oslash;d p&oslash;lses are usually boiled in a seasoned broth and are often accompanied by various condiments. However, they are best known as a part of the Danish variety of hot dog, also named p&oslash;lser, in which they are placed in hot dog buns and come served with ketchup, mustard, Danish r&eacute;moulade, onions, and sliced pickles on top.

Rød pølse

Rookworst is a Dutch smoked sausage made with either pork, pork and beef, or pork and veal, but in recent years there's also a turkey-based rookworst that's available in most Dutch stores. The meat is typically flavored with saltpeter, nutmeg, and sugar before it is placed into pork intestines and left to smoke over smouldering woodchips. There are two distinctive varieties of this sausage &ndash; Gelderse rookworst and raw rookworst. The Gelderse variety is pre-cooked and sold vacuum-packed, so it can simply be reheated, while the raw variety should be cooked before consumption. For the most traditional meal, pair rookworst with a piping hot serving of stamppot.

Rookworst

Rote Wurst is a traditional sausage that is especially popular in the Swabian region of southern Germany, mostly Baden-W&uuml;rttemberg. It is known for its distinctive red color, which comes from the addition of paprika and other seasonings. The sausage is typically made from finely ground pork or a mixture of pork and beef. It has a smooth texture and is usually pre-cooked and then either smoked or steamed, giving it a rich, savory flavor. One of the most common ways to prepare Rote Wurst is by grilling, particularly over an open flame, which adds a smoky, crisp exterior while keeping the inside juicy and flavorful. It's a popular street food, often served in a bread roll with mustard, much like a hot dog. It can also be sliced and served with traditional sides like potato salad, sauerkraut, or simply with bread and mustard.

Rote Wurst

Finland

Rusinamakkara is an unusual Finnish sausage originating from Turku. It is made with barley flakes, pork and pork offal, onions, molasses, allspice, white pepper, salt, and raisins. Although this sausage is often marketed as one of Finnish Christmas delicacies, it can be bought throughout the year in Turku's market hall. When sold, rusinamakkara is typically heated, rolled in paper, and accompanied by a dollop of lingonberry jam.