In the world's glitziest wine region, Champagne Ardenne, is the world's least glamorous sausage. Made from strips of swine intestine rolled-up and wrapped in pig's colon, the andouillette de troyes has an aroma of decay.
Courtesy David Lee
Haggis —
Haggis, Scotland's most famous dish, is just one big sausage. Wedgwood The Restaurant gives the traditionally-mutton dish a twist with its squirrel haggis.
Courtesy Wedgwood the Restaurant
Morcilla de Burgos —
Morcilla de Burgos is the northern Spanish version of blood sausage. This sausage blends pig's blood with rice and seasoning. If you're lucky it'll be served in cow tripe skin.
Courtesy Robert Grant
Blodpølse —
The Danish take on blood pudding, Blodpølse is a mixture of blood, milk, sugar, raisins and cinnamon. Eaten as a dessert, the sweet sausage is served with apples, butter cinnamon and syrup.
Courtesy The National Museum of Denmark
Hog's Pudding —
The Devon and Cornwall delicacy has one thing in common with porkers: fat, and lots of it. The scariest part: hog's pudding spits like a camel and could explode if baked in the oven.
Courtesy Lobbs Farm Shop Cornwall
Azaruja —
The "botifarra" variety of Portugal's Azaruja sausage uses pig parts that some other sausages leave out, such as ears, snouts and head.
Courtesy cuinaperllaminers.com
Zungenwurst —
One of Germany's "acquired tastes," Zungenwurst is a Bavarian sausage made of blood, tongue, bread crumbs and oatmeal.
