Sausage World
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The catalog

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

Showing 11 of 33

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.