For something so seemingly simple, sausage contains multitudes. It’s a food that shows up in nearly every culture around the globe—a delicacy rooted in preservation, and proof that people were practicing zero-waste cooking long before it became hip. And while sausages tend to share a familiar shape, different regions have developed hyper-local takes on the meat/spice/snap combo that serve as culinary calling cards—not just across borders, but from city to city.
Naturally, that kind of regional flair isn’t just stuffed into the casing—it shows up in the dishes that put sausage front and center. The recipes below span American riffs on bun-bound classics to international icons layered with local flavor. From street-food staples and bayou bites to pub favorites and mashups, these regional sausage dishes are worth tracking down—or, sometimes, recreating at home using The Sausage Project's ultra-juicy, versatile links.
Sonoran Dogs
Where they're from: Northwest Mexico & Arizona
Born in Northwest Mexico and hugely popular in Arizona, the Sonoran dog meets at the delicious intersection of burritos, tortas, and the L.A. street dog (more on that bad boy later). A bacon-wrapped dog gets bunged into a plump bolillo roll, then smothered in pinto beans, chopped onions and tomatoes, jalapeño salsa, mustard, and either a drizzle of Mexican crema or a few squirts of mayo. Called dogueros by vendors all around Tucson, most recipes call for a standard beef or pork hot dog, while ours subs in Melty Cheddar Chicken Sausage for a cheesy twist.
Make your own: Our recipe also comes with a 5-minute pico de gallo bonus
Boudin Balls
Where they're from: Louisiana
These Cajun crowd-pleasers are found everywhere in Louisiana—from gas stations to white-tablecloth restaurants—and they never disappoint. Essentially the bayou’s answer to meatballs, boudin balls are made by rolling up boudin sausage (pork, rice, peppers, and spices), battering them, and frying until crisp and golden. Served with tangy remoulade, they’re bite-sized flavor bombs with deep Louisiana roots. A healthy snack? Maybe not for the body, but definitely for the soul.
Make your own: Explore Louisiana’s recipe brings the creole bonafides
L.A. Street Dogs
Where they're from: The streets of Los Angeles
Come sundown in the City of Angels, the smell of sizzling sausage and veggies hangs like a tasty cloud outside most venues and bars, where vendors draw revelers in for a late-night bite that’s seriously satisfying. The L.A. Street Dog—lovingly called the Danger dog by the after-midnight set—takes a cue from its Sonoran neighbor, but hedges more toward fajitas in the toppings department. Our version throws a Melty Cheddar Chicken Sausage into the mix while paying tribute to the larger L.A. street-food diaspora with a Koreatown-inspired gochujang aioli.
Make your own: Our chef-approved twist hits a little differently
Stuffed Quahogs
Where they’re from: Rhode Island
Surf & turf typically conjures steak and lobster. In Rhode Island, the phrase is evocative of… well, probably steak and lobster, if we’re being honest. But real ones know that the perfect appetizer to that feast is another spin on the concept: the stuffed quahog. Meat from a quahog clam is removed from the shell and combined with breadcrumbs, spices, and—in many revered recipes—sausage, then reverse-shucked into their own shell and baked. And while most recipes call for chorizo or linguiça, chicken sausage works too, allowing you to go full land, sea, and air at dinner.
Make your own: Serious Eats has a recipe you’ll come back to again and again
Stuffed jalapeños
Where they’re from: Texas and the southwest
Along with brisket and impossibly long lines, southern BBQ has birthed some of the greatest side dishes in American history. While not as common as mac & cheese or coleslaw, pitmasters and grilling experts often drop huge flavor bombs in the form of this smoky riff on jalapeño poppers. Often, you’ll find the peppers halved and cored, then stuffed with sausage and cheese, which is held together with a hearty wrap of bacon. The blistered green skin on the peppers is the fiery chef’s kiss.
Make your own: Sub Italian Herb Chicken Sausage into BBQ Hawks' recipe for a cookout game-changer
Seattle Dogs
Where they’re from: Seattle, dawg
Another late-night craving from one of our favorite cities, the Pacific Northwest’s cream cheese-slathered signature dates back to when its creator, Hadley Long, used to sell bagels to the good people of Capitol Hill. Looking to meet the demands of the neighborhood barflies, Longe began stuffing hot dogs into onion-flecked bialys laden with schmear. A few decades later, the modern version is served in a regular hot dog bun, but the cream cheese remains, as does the onion flavor courtesy of griddled onions stacked on top.
Make your own: Our clucked-up version includes another Emerald City mainstay ( spoiler alert: it’s craft beer)
Polish Boy
Where it’s from: Cleveland, Ohio
Cleveland has given us a great many treasures—among them Chef Kirk Gilbert, whose culinary skills were the secret weapon in bringing The Sausage Project to life. Like most Clevelanders, Chef Kirk has an affinity for kielbasa, the delectable Eastern European delight made popular by the city’s Polish population. The Polish Boy became a Cleveland icon in the ‘40s, when an enterprising cook tucked a kielbasa into a bun, buried it in French fries, then smothered it in barbecue sauce and creamy/tangy coleslaw. Big ups to the Midwest—the only region where fries are a condiment.
Make your own: The Meatwave’s recipe is as Cleveland as they come
Dublin Coddle
Where it’s from: Ireland
Moving outside of the US, this Irish stew is a prime example of sausage as a utility player: the Dublin coddle originated as a way to use up leftovers at the end of a busy week. Luckily, those leftovers historically involved potatoes, onions, sausages, and thick-cut bacon bubbling away for hours in a salty broth. It might have been born out of desperation, but paired with a trusty stout and Sunday football on the telly, it’s since become both a pub and family fixture across the Emerald Isle.
Make your own: When it comes to Dublin comfort, trust your Irish American Mom’s recipe
Lap Cheong Fried Rice
Where it’s from: China
This Cantonese comfort staple typically features lap cheong, a sweet, fatty cured pork sausage that caramelizes beautifully in a hot wok and permeates every delicious bite. We any version of fried rice, but our Classic Roasted Chicken Sausage adds its own juicy flair (and healthier) to the mix. Fried rice is all about using what you’ve got—and with this one, you’ve got flavor for days.
Make your own: We wouldn’t be mad if a little lap cheong made its way to play alongside chicken sausage in our chef-approved recipe
Salchipapa
Where it’s from: Peru
If you've spent any time in Peru, you've likely encountered Salchipapa—especially if your travels took you anywhere near Lima’s bar scene. Quick, satisfying, and undeniably delicious, this street dish gets its name from mashing together the word for sausage (salchicha) and potato (papa). And what you see is what you get: A generous pile of crispy french fries tossed with slices of charred beef sausage and doused with an array of sauces like ketchup, mustard, and a creamy aji amarillo chili sauce for a hint of zing.
Make your own: Laylita’s Recipes adds an Ecuadorian twist inspired by the legendary Soda Bar in Loja
Saucisson Brioché
Where it’s from: France
Originating in the French city of Lyon, Saucisson Brioché is—surprise!—a whole savory sausage baked cozily inside a rich, buttery hunk of brioche. Often integrating a cluster of pistachios into the meat to mix up the textures, what started as a quick handheld lunch for the hardworking Lyonnaise blossomed into a staple afternoon snack across the region.
Make your own: Classic, simple Frenchess awaits at La Classe de Cuisine
Boerewors Roll
Where it’s from: South Africa
This South African staple is as essential to a braai (barbecue) as sausages are to a summer grill—spiraled boerewors sausage nestled in a soft roll, topped with grilled onions and tangy tomato-chutney sauce. Locals call it a “boerie roll,” and it balances the rich, spiced meat with refreshing accompaniments like chakalaka or peri-peri–infused sous. The sausage’s snap and spices reflect kitchen creativity rooted in Afrikaner tradition and township taste.
Make your own: Boerewors might be tough to come by (ask your butcher), but Palatable Pastime’s recipe is adaptable… and our Classic Roasted Chicken Sausage would go great with that sauce!