Fresh sausages

Merguez ( ) is a red, spicy lamb- or beef-based fresh sausage in Maghrebi cuisine. In France, merguez became popular in the 1960s and 1970s, as Algerian immigrants and the pieds-noirs of Algeria settled in the country and opened small shops and restaurants that served traditional dishes like merguez. The popularity of merguez in France was also fueled by the rise of fast food chains like Quick and McDonald's, which began to offer merguez sandwiches and burgers to cater to their North African clientele.

Boerewors () is a type of sausage which originated in South Africa. It is an important part of South African, Setswana, Zimbabwean cuisine and is popular across Southern Africa. The name is derived from the Afrikaans words (literally, a farmer) and ('sausage'). According to South African government regulation, boerewors must contain at least 90 percent meat or fat from beef, pork, lamb or goat. The other 10% is made up of spices and other ingredients. Not more than 30% of the meat content may be fat. Boerewors may not contain offal other than the casings, or any mechanically separated meat (as

Italian fresh sausage

Kupati (, ) is a type of Georgian sausage that is made from ground pork, intestines or chitterlings, pepper, onions. It is popular in the Caucasus region.

A chipolata ( (British) or (American)) is a type of small sausage, usually containing minced pork, or sometimes minced chicken.

thumb|Pieces of fried medister, of approx. 5 cm.

thumb|230px|left|Lungenwurst in a butcher's offer in Schwerin thumb|260px|Lungenwurst from Schwerin Kohlwurst, Lungenwurst or Lungwurst is a simple, fresh, strongly smoked sausage (Rohwurst) made of lights (lungs), pork and fat, which is mostly eaten cooked with kale (cabbage) dishes, such as Knieperkohl. (The word "Kohl" in German refers not only to kale, but to vegetables in the cabbage family; the sausage does not contain these vegetables but they are commonly served with it.)

pork sausage usually served at breakfast in the United States