Hailing from the Thessaly region, this rustic dish combines sausages, locally referred to as loukaniko, and bell peppers, all sliced into larger chunks and doused in a rich tomato sauce. Spetsofai is commonly elevated with hot peppers which provide the welcoming heat during the colder winter months.

The dish is a tavern staple across Central Greece, and it can be enjoyed as a meze dish or a main course that perfectly pairs with rice, potatoes, or feta cheese and country-style bread on the side.

This traditional Cypriot sausage is made from a mixture of minced pork and lamb, chopped red onion, and parsley wrapped in caul fat, a thin fatty membrane that lines the stomach of cows, sheep, and pigs. There are two theories as to how the dish got its name – either from the Turkish word şeftali, which means peach, most likely as a reference to its texture, or from the name of the street vendor who is credited with having invented it.

The meat mixture is seasoned with salt, pepper, and cinnamon, and then formed into small sausages which are skewered and grilled. As the meat cooks, the caul fat renders, giving the sausages a crispy, caramelized exterior while keeping the meat on the inside tender and juicy. 

A true Argentinian asado is only complete with chorizo, a fresh pork (or beef or pork and beef) sausage seasoned with paprika, pepper, oregano, and garlic. It is briefly soaked in water and then grilled until the outside is charred, but the insides remain juicy.

Still, chorizo sausage is nearly impossible to overcook thanks to its high-fat percentage. Chorizo is typically served as an appetizer and as a sandwich, inside a bread roll, smothered in chimichurri sauce.

Ovos mexidos com farinheira is a traditional dish featuring scrambled eggs cooked with farinheira, a type of smoked sausage made from flour, pork fat, and seasonings. The sausage is crumbled and sautéed until it releases its rich flavors, then mixed with beaten eggs and cooked until softly scrambled.

This combination creates a savory and hearty dish, often enjoyed as a breakfast or a light meal. It pairs well with crusty bread and a simple salad.

Nem nướng is a traditional Vietnamese grilled sausage originating from Nha Trang. The sausage is usually made with a combination of ground pork fat and meat, garlic, fish sauce, shallots, sugar, black pepper, and often baking soda that's used for puffing up the meat.

The meat is formed into patties and balls or placed on skewers before the grilling process. Once done, nem nướng can be served in many ways – with steamed rice and fresh or pickled vegetables; wrapped in rice paper; paired with rice noodles, or in a bánh mì sandwich. 

No other dish in Germany is as well known as currywurst, a street snack that has become an indispensable part of Germany’s culinary heritage. The dish is made from two essential parts - boiled and subsequently fried sausage, served whole or sliced, and a smooth and rich curry-spiced tomato sauce.

With a portion of french fries or a kaiser roll on the side, the dish is usually lightly dusted with yellow curry powder. A wide range of sausages are used for currywurst, but the famous German bratwurst is the most commonly used variety.

The real star of this dish is its gravy-like sauce made with puréed tomatoes and infused with the aromatic curry powder. 

Rougail saucisses is a traditional dish originating from Réunion, an island that's an overseas region of France. The dish is usually made with a combination of sausages (fresh or smoked), onions, olive oil, hot peppers, tomatoes, and salt.

The sausages are blanched in boiling water for a few minutes, rinsed, and then sautéed in olive oil. The onions are sliced and added to the pot, and the hot peppers are seeded, chopped, and mashed with salt before they're also added to the pot.

Once the onions become golden brown, diced tomatoes are mixed in, and the dish is cooked over low heat until the sauce thickens.

The unusually named toad in the hole is a traditional delicacy consisting of a number of sausages baked in a Yorkshire pudding batter. The dish is traditionally served with vegetables, mashed potatoes, and onion gravy on the side. It was invented in the 18th century, when batter puddings first became popular.

The name of the dish comes from its visual appearance—the sausages are reminiscent of frogs which are peering out from a crevice. Originally, toad in the hole was considered a vulgar dish, and over time it slid down the social scale and became a staple of workers' diet. 

This classic street food item hails from French Brittany, more precisely from the department of Ille-et-Vilaine. Usually sold at food trucks, galette saucisse consists of a cold buckwheat crêpe that is wrapped around a warm grilled pork sausage.

The combination can be complemented by mustard, but other options may also include mayonnaise or ketchup, cheese, or other garnishes. The dish is believed to have originated as early as the 15th century, and it is said that the first versions were prepared with pork offal.