Guys. Look how many ways us humans have thought up to stuff ground meats into intestinal casings! So many ways! And this is barely scratching the surface. I could do a whole week’s worth of comics on all the different types of kielbasa or lap cheong sausages. This comic actually started out as an inventory of the types of sausages I had eaten this past weekend, because it ended up being a lot: Spencer’s Jolly Posh pork and herb sausage at the farmer’s market, Amylu’s chicken sausage with apple and gouda at the 11 City Diner, kielbasa and hard pepperoni at a garden party, and even nibbles of andouille from Niles’s Slayer at Kuma’s. But then I thought that wasn’t nearly as interesting as a collection of different sausages from around the globe.

Briefly:

Andouille is a well spiced and heavily smoked pork sausage popular in Cajun cuisine. Originally from France, it’s often made with onions and wine, and in some cases, the entire gastrointestinal system of the pig.

Falukorv is a classic Swedish sausage. It’s larger in diameter than most, and the outer skin is dyed red, and the meat is salted and smoked.

Merguez is from north Africa, and is usually made with lamb or beef. It’s usually heavily spiced and served over cous cous.

Linguica is Portuguese sausage. It’s usually made with pork, and smoke-cured and flavored with garlic and paprika.

Cervelat is the national sausage of Switzerland! The ends are usually cut open in a flared manner when cooked.

Sucuk is from Turkey and the Balkans. It’s fermented, flavored with garlic and pepper, and packaged in an inedible casing that’s removed when eaten.

Longanisa are from the Philippines, they’re usually on the sweet side and pretty unabashedly fatty.

Lap Cheong are Chinese dried pork sausages. They’re a little sweeter, and flavored with soy sauce, wine, and rose water.

Cumberland Sausage is traditionally made with pork and seasoned with black and white pepper, and the meat inside is chopped instead of ground or minced.

Chorizo is usually served fresh in Mexican cuisine, and  fermented, smoked and cured in Spanish and Portuguese cooking. It’s usually made from coarsely chopped pork and pork fat, and lots of smoked and dried red pepper.

Kulen is from Serbia and Croatia. It’s got a lower fat content, and is flavored with lots of garlic and paprika.

Kielbasa is Polish sausage, and comes in tons of different varieties and regional specialties. The most popular version that you’ll find in the U.S. is Kiełbasa Starowiejska, or “Old Country Style”.

PS: I’m so sorry I skipped Monday’s update. I was pretty exhausted after CAKE! I had such a good time, though. Excellent show, especially for a first time out. I can’t wait to see what they do next year!

PPS: I’m thinking about doing a limited run print of this sausages comic, and maybe also this one. Would anyone be interested in them? Or does anyone have any requests for a different Sauceome print?