It would be impossible to name them all here, so instead, let’s look at some of the more unique ones!
First, on the list, we have the merguez sausage, which comes from the north of Africa.
The merguez is a very long, thin sausage typically made from beef, lamb, or a mixture of the two and a range of spices, including paprika, sumac, harissa, and Cayenne pepper.
Next, we have boerewors from South Africa, which can be made of game animals or beef mixed with lamb or pork.
The meat filling is ground much more coarsely than your average sausage and is commonly mixed with coriander and vinegar and then shaped into a long, spiral shape.
The kamaboko from Japan is technically classified as a sausage, although it’s not made from pork, beef, lamb, or any other animal.
Instead, it’s made from a fish paste that has been cured and then ground, shaped into a half-moon, and then left to dry.
The following deserve their own full description, but for now, we’ll simply list them: droë wors, hóng cháng, lap cheong, sundae, chorizo, longaniza, sai ua, naem, sucuk, banger, snag, chipolata, black pudding, lukanka, kulen, nakki, ryynimakkara, saucisson, frankfurter, kolbász, salsiccia, rookworst, falukorv, Butifarras Soledeñas, salami, and oh, so many more!