Below is a table showing most types of sausage. As you can see there are sausages from many different countries. In my opinon, the italian sweet is best.

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Polish Sausage Fresh Pork, beef, garlic, thyme or marjoram, pork fat, pepper Steam, Fry, Grill, Bake to 155 degrees F
Kielbasa Fresh, Smoked Beef, pork, garlic, pork or beef fat, mustard Steam, Fry, Grill, Bake to 155 degrees F
Bratwurst Fresh, sometimes smoked and cooked Pork or beef, veal, dry milk, onion, garlic, coriander, caraway, nutmeg Steam, Fry, Grill, Bake to 155 degrees F
Salami Dry, Cured Highly seasoned: garlic, salt, pepper, sugar Ready to eat
Sweet or Hot Italian Fresh Sweet: garlic, sugar, anise, and fennel

Hot: paprika, chile peppers, onion, garlic, fennel, parsley

Steam, Fry, Grill, Bake to 155 degrees F
Cervelat or Summer Sausage Cured, Smoked, Semi-Dry Pork, beef, garlic, mustard, mild spices Ready to eat
Andouille Smoked Pork, salt, very spicy, sugar, paprika, red pepper, garlic, sage Ready to eat
Boudin Blanc Fresh, delicate Pork, fat, eggs, cream, bread crumbs, seasonings Gently saute
Braunschweiger Precooked, smoked Smoked liver, eggs, milk Ready to eat; spreadable
Boudin Noir Precooked Pig's blood, suet, bread crumbs Ready to eat; better sauteed
Knackwurst Precooked, Smoked Beef, pork, lots of garlic, cumin Ready to eat
Linguica Cured, Smoked Pork butt, lots of garlic, cumin, cinnamon, vinegar Usually ready to eat
Pepperoni Air-dried Pork, beef, lots of black and red pepper Usually ready to eat
Chorizo Dry, Smoked Pork, cilantro, paprika, garlic, chili powder, very spicy Usually ready to eat
Mortadella Semi-Dry, Smoked Cubes of pork fat, pork, beef, peppercorns, garlic, anise Steam, Fry, Grill, Bake to 155 degrees F
Hot Dogs Cooked, Smoked, Cured Cured beef and pork, garlic, salt, sugar, mustard, pepper Ready to eat
Bockwurst Fresh Veal, pork, milk, chives, eggs Steam, Saute, Bake to 155 degrees F
Bologna Cooked, Smoked Cured beef and pork, garlic, salt Ready to eat