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A name given to a wide variety of fresh sausages produced with seasonings and ingredients that duplicate or are similar to or are actually the same as the Italian methods used for making their sausages.

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.

A dry Italian sausage made from choice cuts of fresh pork that are combined with natural seasonings and cured with smoke and chili pepper.

A sweet and spicy Italian sausage made from fresh pork and seasoned with basil, fennel, garlic, and white wine.

An Italian sausage made from coarsely chopped, cured lean pork and some finely chopped lean beef. The chewy textured sausage is often moistened with grape juice or red wine and highly seasoned with garlic and a variety of spices.

A traditional Italian pork sausage made throughout Italy but most notably northern Italy, that is considered to be a mild homemade or country sausage.

A dry Italian sausage made from lightly seasoned pork and is seasoned with garlic. Also referred to as Lola.

An dry Italian sausage made in the traditional manner for this salami with an oblong and flattened shape.

A very common and traditional Italian sausage made from equal portions of minced beef, pork and fat....

A traditional Italian sausage made from finely ground pork that is stuffed into a casing and dry cured.

An Italian fresh pork sausage that has a creamy, mild flavor. It is usually produced in links under a foot long with a diameter of nearly three inches.

A meat product generally consisting of pork, but also made of beef, veal, lamb, poultry, or a combination of several of these meats.

A sausage that is made with ground pork and beef or all ground beef, that is mixed with potatoes, onions, and only a few seasonings.

A pork sausage common in Czechoslovakia that is made in the manner of traditional meats produced from this country.

A sausage that may be categorized as dry or semi-dry that is cooked, smoked, or un-smoked, and is generally considered as ready-to-eat.

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.

A variety of sausage that is harder and denser than fresh sausage, but not as hard in substance as a dry sausage.

A variety of sausages that contain chunks of meat suspended within the sausage mixture which, when sliced, forms a mosaic pattern.

A sausage that has been cured with the use of aromatic wood, which is burned to produce smoke. The smoke gives the sausage a distinctive flavor and extends the storage life of the product.

A highly seasoned sausage made of pork and occasionally a combination of pork and beef. It is produced in links or rings of varying sizes.