Liver Sausage
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A cooked sausage that consists of finely ground pork and pork liver combined with onions and seasoning, which is formed into a round soft textured sausage. This type of sausage is also known as Liverwurst. Liver sausage that has been smoked after cooking or has been combined with smoked meat, such as bacon, is called Braunschweiger.
Braunschweiger
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Pork Sausage
There are many different types sausage available. They are made from fresh ground pork, seasonings, fat, preservatives, and fillers, such as breadcrumbs, rice, cereal, soybean flour, and dried milk solids.
A pork sausage common in Czechoslovakia that is made in the manner of traditional meats produced from this country.
Hungarian in origin, this sausaage is made with traditional ingredients and procedures that duplicate those produced originally in sausage making facilities near and in the city of Gyula, Hungry.
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Native to Spain, this type meat is a cured hard Sausage that resembles a traditional hard salami. Salchichon Sausage is produced from pork meat that is coarsely ground with some spices added.
Pork liver is generally available fresh or frozen. It is stronger flavored and not as tender as the liver from other animals.
Commonly served in Moroccan food dishes, this meat product consists of lamb that is ground, mixed with herbs, spices and seasonings such as garlic, cumin, chili paste, and cayenne pepper, and then stuffed into a sausage casing.
An Italian sausage originating in northern Italy that is commonly found only in Italy or various regions throughout the world with a large populace of Italians.
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