Buzz
Sausages are a globally cherished food, with countless variations spanning from South America to the Far East. Found alongside staples like rice, noodles, and pastries, it's rare to encounter a culture without its own take on this minced-meathen-cased delicacy. While classics like hot dogs and bratwurst are universally recognized, some sausages defy expectations with their unusual ingredients and preparation methods, challenging the very definition of what a sausage can be.
For those eager to explore the world post-lockdown with a culinary adventure, here’s a guide to the 10 most peculiar sausages you might encounter—each offering a unique (and sometimes questionable) tasting experience.
10. Ossenworst, The Netherlands
Step into a classic American bar, and you’ll likely find chicken wings, nachos, and burgers on the menu. In a traditional English pub, expect pies, Sunday roasts, and scampi-flavored snacks. But in Amsterdam, don’t be surprised if you’re served Ossenworst, a distinctive sausage often paired with pickles.
Originally crafted from ox meat (its name translates to 'oxen sausage' in Dutch), this beef sausage gained popularity in the 1700s thanks to the Jewish community in the city. Prepared similarly to other sausages—ground meat blended with seasonings and encased in intestinal lining—it stands out due to its unique spice blend. Traditional Dutch East Indies spices such as mace, nutmeg, and cloves infuse it with a distinctive flavor.
At first glance, it seems like a straightforward, tasty beef sausage. So, why does it earn a spot on a list of bizarre sausages?
The reason lies in how it’s served: raw. While it might occasionally be lightly smoked, it’s typically consumed as plain, uncooked ground beef. You might want to pair it with extra pickles—and perhaps keep a vomit bag handy.
9. Sai Krok, Sai Oua, or Laotian Sausages, Laos
Similar to Chinese character tattoos that are often misinterpreted—claiming to symbolize 'the indomitable power of the spirit of the lion' when they simply mean 'cat'—the names of Laotian sausages are often given lofty interpretations. In reality, they all boil down to the same concept: 'stuff stuffed into other stuff,' making them essentially generic sausages.
Traditional Laotian sausages are far from ordinary in flavor. They are packed with Southeast Asian herbs and spices such as galangal, lemongrass, and fresh coriander, combined with minced pork, beef, or even water buffalo. Unlike Western sausages that use rusk, breadcrumbs, or oats, these are thickened with sticky rice. Additionally, the sausages are fermented for several days, giving them a distinctive tangy taste.
8. Fish Longganisa, The Philippines
Longganisa, a Spanish sausage similar to chorizo but with a touch of Portuguese linguiça influence, is immensely popular in the Philippines. Each region, city, and village boasts its own unique version of Longganisa, featuring diverse fillings and serving styles.
Entire festivals celebrate regional variations of these cured meat delicacies. For instance, ‘Longganisa de Macao’ originates not from China or Macao but from a Filipino city, often enjoyed by the local Chinese community and infused with anise liqueur. ‘Vigan Longganisa’ from Vigan is a pork sausage seasoned with brown sugar, bay leaves, garlic, vinegar, soy sauce, and black pepper. Cebu offers a sweeter version, while Alaminos city is known for its garlic-heavy variety. Guagua and Calumpit also have their own distinct recipes. Nearly every corner of the Philippines has its own take on Longganisa.
Fish Longganisa is a unique specialty, crafted like traditional chorizo but using fish—typically minced tilapia or milkfish—blended with classic Longganisa seasonings. This fish-based version is often seen as a healthier alternative to the pork, chicken, and beef varieties found across the islands.
7. Qazi, Central Asia
Have you ever visited a country park, watched children riding ponies along a track, guided by park staff, living out their dreams of being princesses, knights, cowboys, or wealthy heirs, and wondered—’What would those horses taste like?’ Probably not…
In regions like France, Japan, and Central Asia, horse meat is a common delicacy. In Central Asia, it’s transformed into sausages. Seasoned with black pepper, garlic, and cumin, the meat (sometimes rib, sometimes other parts) and fat are stuffed into intestinal casings. Reflecting the traditions of Uzbeks, Kazakhs, Kyrgyz, and Tatars, the sausages are cured for preservation. The longer they age, the stronger—and some say better—the flavor becomes.
6. Chorise, India
Iberian and Indian cuisines share a love for rich, aromatic, and spicy flavors. Goa, in southern India, was once part of the Portuguese empire, and its culinary traditions still bear a strong Portuguese influence. One such legacy is Chorise, a flavorful and spicy sausage that reflects this cultural fusion.
Chorise, inspired by Chorizo, was brought to the region by Portuguese settlers but adapted with a distinct Southern Indian touch—coconut toddy vinegar, which imparts a tangy, unique flavor. These sausages are typically much spicier, featuring chilies potent enough to make your forebears wince. Often prepared similarly to chorizo, they are commonly cooked with rice in a dish resembling Spanish paella, known as pulao.
5. White Pudding, Ireland
While black pudding, a pig blood sausage, is a staple in the traditional ‘Full English’ breakfast, its Irish counterpart, white pudding, offers a blood-free alternative. This pale version is often found alongside its darker relative on Irish breakfast plates.
Popular in both Ireland and Scotland, white pudding is more than just a bloodless black pudding. Made with ground pork, oats, suet, herbs, and spices, it resembles Scottish haggis more than a traditional blood sausage. Think of it as a meat pie filling without the crust or a turkey stuffing without the bird—but richer, fattier, and fried to perfection.
4. Blodpølse, Denmark
Now we delve into the world of true blood sausages. Unlike the rich, savory black puddings, boudins, and jelitos of Southern and Central Europe, Scandinavian blood sausages lean toward sweetness—very sweet, in fact.
Made with pig’s blood and fillers like barley and rye flour, these sausages also include unexpected additions such as chunks of pig kidney and suet. The Danes take it a step further by incorporating cinnamon, nutmeg, raisins, and other dried fruits, creating a distinctly sweet flavor. Imagine a pig tumbling into a Cinnabon rolling machine—that’s the vibe. If that’s not unusual enough, the Norwegian version is often served with syrup… yes, syrup.
Still cherished during the chilly Nordic winters, this blend of spices, sweetness, and iron-rich blood offers a stark contrast to the dryness of roasted turkey and vegetables.
3. Glamorgan Sausage, Wales
For adventurous foodies embarking on a global sausage journey, the constant intake of meat-heavy options might become overwhelming. While the Filipino fish sausage offers a slight reprieve, it’s still prepared similarly to its meat-based counterparts. Enter Wales’ Glamorgan Sausage—a unique, meatless, and skinless creation that still qualifies as a sausage… at least in spirit.
Don’t mistake this for a healthier sausage alternative—these golden delights might not be kind to your waistline, but they’re undeniably delicious. Crafted from sautéed leeks (a Welsh national symbol), melted Caerphilly cheese, spicy mustard, fresh parsley, and breadcrumbs, they’re shaped into plump sausages and fried in butter. Though they’re sausages in name and form only, they offer a welcome break from more unconventional ingredients like horse anus or beef tongue. Enjoy!
2. Zungenwurst, Germany
If there’s a spiritual home for sausage-making, Germany likely takes the crown (apologies to Spain, Poland, Italy, and England). From cured to cooked, smoked to spreadable, German sausages are legendary. Yet, with such diversity, there are bound to be some peculiar outliers and acquired tastes.
Zungenwurst, or ‘tongue sausage,’ lives up to its name—it’s a sausage made from tongue. While some might shrug off the idea of tongue, this old-fashioned, pungent luncheon meat takes it a step further by pickling the tongues before stuffing them into the sausage. Typically served cold and thinly sliced, it’s not for the faint-hearted, especially when you learn it’s also packed with pig blood for good measure.
Zungenwurst isn’t just unusual—it’s downright bizarre. With no grains or fillers, it’s almost entirely animal-based (99.99%), spiced with just a hint of seasoning. Its protein content is undoubtedly off the charts.
1. Mr. Singh’s Bangras—England (Via India)
Another Indian-inspired variation on a European sausage, though not as ancient as the Goan chorise. This time-honored family recipe has been passed down through generations and is now available in supermarkets across Britain.
Originally crafted in the 1940s by Harnam Singh, a butcher and chef for the Indian army, this sausage offers a spicy twist on the classic English banger (‘banger’ being British slang for sausage). The name ‘bangra’ cleverly merges ‘banger’ with ‘bhangra,’ a traditional Punjabi folk dance.
Infused with sweet onion, chili, cardamom, coriander, and garam masala, these sausages boast a distinctly Indian flavor. Beyond the fusion of Eastern and Western tastes, the standout feature is the edible henna-style tattoos stamped onto each sausage’s casing. If you’ve ever wondered what it might be like to taste a globetrotting hippie’s thumb (legally, of course), this is your chance.
