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Thirty-three regional recipes. Add what you need to your order list and send the request — no payment is taken here.

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Southern Italian SausageItaly (Sicily)An age-old Sicilian recipe, heavy on fennel, coarse-ground, tied by hand. The house sausage and the reason the company exists.

Abruzzese SausageItaly (Pescara, Abruzzo)The family's own recipe, carried out of Pescara and unchanged since. Finer grind than the Sicilian, more restrained spice.

Neapolitan SausageItaly (Naples)Naples-style, built for the grill and for long braises that need a sausage that holds its shape.

English BangersEnglandTraditional bangers to an original English recipe. The required component of a full English breakfast and of bangers and mash.

Cumberland SausageEngland (Cumberland)Coiled, peppery, cut to length rather than linked. An old Cumberland county recipe.

German BratwurstGermanyA German master sausage maker's recipe. The Oktoberfest standard and the highest-volume item in the German category.

Greek Lamb and Apple SausageGreeceAmerican lamb with scalloped apples. Sweet against the fat, unusual on a menu, hard to source anywhere else.

Mediterranean Lamb SausageItaly (Abruzzo)American lamb to the family's Pescara formulation. Herb-forward, no filler.

MerguezNorth Africa / France · HotFrom the Arabic mirqaz. American lamb, North African spice, lamb casing. Hot, and meant to be.

Polish KielbasaPolandA century-old recipe given to the founder's father after the Second World War and written down. Still run as written.

Spanish ChorizoSpain · MediumSeasoned with imported Pimentón de la Vera from Cáceres. The paprika is the recipe, so it comes from Spain.

Basque ChistorraSpain (Basque) · MediumThin, fast-cooking, Pimentón de la Vera, stuffed in natural lamb casing. Tapas format.

Swedish Potatis KorvSwedenThe Swedish Christmas sausage, from a Swedish master sausage maker's recipe. Seasonal and worth ordering early.

BoereworsSouth AfricaFrom the Afrikaans boer (farmer) and wors (sausage). Coiled, coriander-led, beef and pork. Almost nobody in the U.S. market carries it.

Argentine Chorizo CriolloArgentinaThe sausage inside a choripán — chorizo plus pan. Built for an open grill and a crusty roll.

Brazilian Linguiça CaseiroBrazilThe most common sausage on a Brazilian grelha. Garlic-forward, coarse, made for high heat.

Colombian Chorizo SantarrosanoColombiaSanta Rosa de Cabal style, made with spices imported from Colombia. Served with arepa and lime.

Guatemalan Chorizo San MarcosGuatemala · MediumSan Marcos style. Brighter and more acidic than its Mexican neighbors.

Honduran ChorizoHonduras · MediumHonduran formulation, distinct from the Salvadorean despite what most suppliers assume.

Jamaican Jerk SausageJamaica · HotScotch bonnet, allspice, thyme. Hot, and the best jerk sausage in the market.

Puerto Rican LonganizaPuerto Rico · MediumAchiote-colored, oregano and garlic through it. Not interchangeable with Spanish longaniza.

Mexican Chorizo RojoMexico · MediumBulk-style, guajillo red. The required component of chorizo con huevos and of a real taco program.

Mexican Chorizo Al PastorMexico · MediumAl pastor spicing in sausage format. Pineapple-and-chile profile without a trompo.

Salvadorean ChorizoEl SalvadorShort, fat links, mild and garlicky. Served with curtido and a tortilla.

Uruguayan Chorizo ParrilleroUruguayBuilt for the parrilla. Coarser and leaner than the Argentine, holds up over wood.

Andouille CreoleUSA (Louisiana) · HotBrought to Louisiana by French immigrants. Smoked, cayenne-forward, and the backbone of a gumbo or jambalaya that tastes like it should.

Southern Italian & Pecorino RomanoUSAAmerican pork with Italian Pecorino Romano worked through it. The cheese survives the grill.

Spanish-Style Smoked ChorizoUSA · MediumHickory smoked over the Spanish formulation. Ready to slice cold or sear.

Andouille with Sharp Cheddar & JalapeñoUSA · HotSharp cheddar and jalapeño in the Andouille base. Hot, and the highest-velocity item on most retail counters.

Bratwurst with Sharp CheddarUSAThe German brat with sharp cheddar. Stadium and tailgate volume.

Korean BBQ SausageUSA · HotSweet and spicy against each other, gochujang-leaning. The catalog's newest idea and its fastest mover with younger menus.

Georgia Farmer Breakfast SausageUSA (Georgia)American pork and Dalmatian sage. A breakfast patty sausage built for a Southern plate.

Ghost Red HotUSA · ExtremeBhut Jolokia. The hottest thing in the case by a wide margin, and it moves faster than anyone expects.