They say there are between 5000 ~ 8000 varieties in the world. Let me introduce you to some.

And, what types are there?

Liverwurst (Germany)

Haggis (England)

Salami (Italy)

Pepperoni (America)

Baloney (Italy)

Frankfurter (Germany)

Wiener (Austria)

Chorizo (Spain)

The German word for sausage is [Wurst]!

Black pudding (England)

Fish Sausage (Japan)

Weisswurst (Germany)

Nürnberger (Germany)

Xiang chang (China - Taiwan)

Mǐ cháng (China - Taiwan)

Kielbasa (Russia)

Octopus Wieners (Japan)

Bierschinken (Germany)

A sausage that has ham stuffed into it. The ham and sausage taste well together.

Sausage Marumetanno (Germany)

Lyoner Sausage (France)

A wurst with livers mixed into the filling. (Around 10 to 20% of it). May also be peeled and spread onto bread with mayonnaise. Liver paste.

A specialty of Nürnberg, a city in mid-south Germany. It has great savory taste and scent. Because it is so small and short, it is always served in large quantities.

A specialty of Bavaria, South Germany. It literally means "white sausage". Served inside a soup, peel off the skin and eat with sweet mustard. It has a fluffy texture like a Hanpen. It spoils extremely easy, and must be eaten before noon on the day it is made.

A long, curled up sausage on a stick named by some store clerk in Japan. Despite its appearance, it is still classified as sausages. Its actual German name is "Bratwurstschnecke" (meaning snail-shaped sausage)

Minced pork meat, fat, garlic and others stuffed together and dried. One of the many varieties of "dried sausages"

To put it simply, it's Russian's salami. Another word for it is "Kolbasa" (Means Sausage in Russian). It's that thing you eat as a snack or something on the go.

It's a spiced salami used on pizzas and many American foods. Its name comes from the Italian "peperone", which means "bell pepper."

Created in 1949 (Showa 24) at Ehime Prefecture. If the minced fish content is above 50%, it is qualified to be a fish sausage.

Also known as red wieners During mid-Showa period, red food coloring was used as a desperate measure to conceal discolored meat.

Taiwanese Sausages. It has a uniquely sweet smell. It is known to have only a crunchy texture.

Filled with seasoned rice, instead of meat. White and chewy. Sometimes eaten with Xiang Chang in the middle of it like a Hot Dog.

Originated from an Italian city "Bologna". In Japan, bologna is defined as a sausage made from cow intestine or with a thickness of 36mm or more. These are usually sold in supermarkets as "sausage steak"

Hailing from Frankfurt, Germany. It's also sometimes called a "Frankfurter Wurst". In Japan, it is defined as a sausage made from pig intestine or with a thickness of at least 20mm and less than 36mm.

A world famous sausage. The name wiener (meaning "from Vienna", "Vienna-style" comes from the Austrian capital, Vienna. In Japan, it is defined as a sausage made from lamb intestine or with a thickness under 20mm.

It came from Lyon, a city in France. They also added other ingredients like cheese, green peas, carrot and many others. Has a very good texture.

A spicy sausage, or so you'd think. Actually, the Spanish original isn't really that spicy. Spread to South and Central America during the Spanish conquest, the spicy Mexican version is what is commonly found in Japan.

A sausage made by mixing wheat with pork's blood. No actual meat was used. A staple in English Breakfast. It's dark black, looks grotesque, but are nutritious. Despite that, there's a lot of British people that aren't used to it.

A Scottish specialty food made out of Sheep's offals, onions, herb and others minced and stuffed inside sheep's stomach. It's an acquired taste both in flavors and looks. In 2005, Former President of France, Jacques Chirac made a mocking statement towards haggis in a public summit. Which made international headlines.

Not encased in intestines, but stomach...