Sausages are a culinary delight enjoyed all around the world. Every country has a unique sausage tradition and puts their own twist on the classic meat. Even within countries, there can be great diversity and variations on sausage recipes. From France, Germany, Italy and Spain, to Mexico, Argentina, South Africa, Keny a, Thailand, Philippines and Hawaii, sausage preparation and consumption has been universally acclaimed! Come join us for a unique culinary adventure of a lifetime.

Andouillette (France)
Andouillette is a French coarse-grained sausage made from the intestine of pork, pepper, wine, onions, and seasonings. Andouillettes are generally made from the large intestine and are 7–10 cm in diameter. True andouillettes are rarely seen outside France and have a strong, distinctive odour coming from the colon.

Bratwurst (Germany)
Bratwurst is a type of German sausage made from pork or, less commonly, beef or veal. The name is derived from the Old High German Brätwurst, from brät-, finely chopped meat, and Wurst, sausage, although in modern German it is often associated with the verb braten, to pan fry or roast.

Chorizo (Spain & Mexico)
Chorizo is a type of pork sausage originating from the Iberian Peninsula. In Europe, chorizo is a fermented, cured, smoked sausage, which may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes.

Longaniza (Argentina)
Longaniza is a Spanish sausage similar to a chorizo and also closely associated with the Portuguese linguiça. Its defining characteristics are interpreted differently from region to region.

Sai Ua (Thailand)
Sai ua or northern Thai sausage or Chiang Mai sausage is a grilled pork sausage from northern Thailand and northeastern Burma. In Thailand, it is a standard food of the northern provinces and it has become very popular in the rest of Thailand as well. Its name in Thai comes from sai and from ua.

Longganisa (Philippines)
Longaniza is a Spanish sausage similar to a chorizo and also closely associated with the Portuguese linguiça. Its defining characteristics are interpreted differently from region to region.

Laulau (Hawaii)
Longaniza is a Spanish sausage similar to a chorizo and also closely associated with the Portuguese linguiça. Its defining characteristics are interpreted differently from region to region.

Cajun Sausage (France and Louisiana)
Andouille (Cajun Sausage) is a coarse-grained smoked meat made using pork, pepper, onions, and seasonings. Andouille is French in origin, but has also been brought to Louisiana by French or German immigrants. Andouille is mostly associated with Cajun cooking.

Bangers / Breakfast Sausage (British)
Breakfast sausage, also known as “Bangers” are the quintessential British breakfast sausage, forever immortalised by being half of the classic ‘Bangers & Mash” and they have become famous internationally as ‘bangers’.

Boerewors (South Africa)
Boerewors, (pronounced [ˈbuːrəˌvɔrs]) a type of sausage which originated in South Africa. It is an important part of South African, Zimbabwean, Botswana and Namibian cuisine Zambian and is popular across Southern Africa. The name is derived from the Afrikaans words boer (“farmer”) and wors (“sausage”).

Mutura (Kenya)
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.

Verivorst (Estonian Blood Sausage)
Verivorst is a traditional Estonian blood sausage and the country’s national dish. It is a typical winter meal, usually served during the Christmas festivities, when piles of verivorst sausages are roasted together with potatoes and pork. The sausage consists of barley, onions, allspice, marjoram, and blood.