From our bustling streets, world-renowned for culinary marvels, we embark on a global adventure to explore the world’s tastiest sausages. While the wonders of Thai sausages are a story in themselves, this journey takes us beyond the rich fatty garlic flavours of Sai Grau Isan (with pickled ginger, cabbage and a heap of fresh chillies….of course!).
We set out to discover how different cultures have perfected their sausage recipes, each reflecting a unique blend of tradition, taste, and history. Join us as we traverse continents from our Thai starting point, uncovering the secrets of sausages from the British Cumberland to the Brazilian Linguiça.
British Banger: Cumberland Sausages
In the Northern heart of the United Kingdom, the Cumberland Sausage is a beloved culinary treasure. Known for its hearty texture, this sausage is a cornerstone of British cuisine. Made with high-quality pork and a blend of herbs and spices, it captures the essence of traditional British flavours.
The Cumberland Sausage’s history reflects the Northern British attitude to craftsmanship and quality, making it a must-try for any enthusiast of global sausage varieties. There may not be a more soul satisfying sausage in the world.
German Grub: The Bratwurst
This beloved staple, commonly made from pork, veal, or beef, is cherished for its rich flavour and fine texture. Each region in Germany offers its unique twist on the Bratwurst, showcasing local tastes and preferences. From Nuremberg’s small, spiced variety to Thuringia’s herb-infused version, the Bratwurst is a symbol of German pride and a must-try for any lover of global cuisine.
Best enjoyed in a southern German beer bar (my favourite is just outside Freiburg im Breisgau, nestled just inside the Black Forest) with mashed potato and heaps of sauerkraut, washed down with a cold, fresh, Pilsner. The very best will be in a tavern where you do not choose your meal, simply sitting down will find you face to face with a hunger beating German meal!
Spanish Spice: Chorizo
This vibrant and spicy sausage embodies the essence of Spanish cuisine. Made from coarsely ground pork and seasoned with smoked paprika, Chorizo offers a balance of heat and rich, smoky flavour. It’s a versatile ingredient, whether added to traditional dishes or enjoyed simply with bread and cheese. Each region of Spain adds its own touch to Chorizo, making it the perfect representation of the country’s diverse palate and a testament to Spain’s rich regional heritage.
The Chorizo, dried or fresh, is a widely travelled sausage now found at the beating heart of the Argentinean Chirpan (beef Chorizo in bread) served with Chimichurri to hungry fans at their passionate sporting events.
Chinese Charcuterie: Lap Cheong
Known for its sweet and savoury profile, Lap Cheong is made from pork, fat, and a mix of soy sauce, rice wine, and other seasonings. This dried and cured sausage is a staple in Chinese cooking, often used to enhance the flavours of rice and noodle dishes. Its rich, aromatic quality and distinctive reddish hue make it not just a culinary ingredient, but a piece of China’s rich food tapestry and woven into plenty of core favourite Thai dishes.
South African Sausage: Boerewors
A blend of beef, pork, and a variety of spices including coriander, cloves, and nutmeg, Boerewors is a staple at South African “braais” (barbecues). This sausage is celebrated for its savoury, spicy flavour and juicy texture, reflecting the country’s diverse culinary influences. Boerewors is more than just a dish; it’s a symbol of South African heritage and communal dining, bringing people together as great food always does.
American Adaptation: Andouille
The French Andouille found a new identity in Louisiana, becoming spicier and more robust. They also adapted the meat from using intestines to working with the finer cuts of meat. Known for its smoky flavour and firm texture, it’s a cornerstone of Cajun cooking, essential in dishes like gumbo and jambalaya.
The Louisiana Hot Link, a variation of Andouille, adds an extra kick, embodying the bold and fiery spirit of Southern American cuisine. This sausage is not just food; it’s a part of Louisiana’s rich cultural tapestry.
Brazilian Bite: Linguiça
A staple in many Brazilian recipes, Linguiça is known for its savoury, slightly smoky taste, accented with garlic and mild spices. Made typically from pork, this sausage is versatile, appearing in a variety of dishes from Feijoada to Churrasco.
Linguiça represents the fusion of traditional Portuguese influences with local Brazilian tastes, creating a unique and delicious sausage that is integral to Brazil’s colourful cuisine. It’s a taste of Brazil’s vibrant culture in every bite.
Australian Awesome: Beef and Onion Sausage
Renowned for its straightforward yet satisfying flavours, this sausage combines quality beef with the subtle sharpness of onion, creating a perfect balance. It’s a testament to Australia’s love for simple, robust flavours and their world famous cattle ranches, each spanning 1,000s of square kilometres. Best enjoyed grilled to perfection, this sausage is a favourite at gatherings, encapsulating the laid-back, communal spirit of Australian outdoor dining. It’s not just a sausage; it’s a slice of Australian culture.
Home Again: A Return to Thailand
We return to Thailand, enriched with the knowledge and flavours of global sausages. Thailand, with its own diverse sausage offerings, now also serves as a gateway to this vast culinary world. Home again to enjoy the rich flavours of Northern Thailand’s spicy Sai Au, we also can find a new culinary wealth available right here.
The diversity of sausages now available in Thailand is a testament to how well travelled our people are and how greatly we value the broadening of our taste buds.
