Goa sausage is made from boneless pork, dried in the sun, and then seasoned with spices, chilli peppers, palm vinegar, and Feni, then filled into casings and dried or smoked.
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Blood sausage is a sausage filled with cooked or dried blood, typically from pigs, sheep, lamb, cow, chicken, or goose, mixed with filler until solidified when cooled.
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Andouille, a French sausage, is made by mixing onions, seasonings, and pig's stomach and small intestines, then poached in a large intestine casing and cooled.
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Chipolatas are a French sausage, likely made from coarse-ground pork, seasoned with salt, pepper, herbs, and spices, and are typically thin and short.
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Merguez is a sausage stuffed with uncooked lamb, beef, or mixture, seasoned with cumin, chili pepper, harissa, sumac, fennel, and garlic for its distinctive piquancy and red color.
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Chorizo, a pork sausage from the Iberian Peninsula, is eaten sliced, grilled, fried, or simmered in liquids like apple cider or strong alcoholic beverages, and is sometimes used as a substitute.
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Cotechino (Italy) Sausage is filled with rind, pork meat, fat, salt, and spices, is made with industrial additives like nitrites and nitrates, similar to Italian sausages like Musetto and zampone.