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A fresh Italian link sausage made from ground pork and pork cut into very small pieces that are mixed with fat and then highly seasoned with herbs and spices.

Dry Italian salami that consists of all pork meat from the head of the hog or leftover pork trimmings.

A variety of Italian dry sausage that is produced in the manner of artisan foods from the rural regions in and around the province of Napoli, Italy.

Also referred to as a grill or pan thermometer, this utensil is used to determine the level of heat for accurate temperatures when grilling, searing or pan frying.

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

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 hard dry sausage of Italian origin that is prepared by combining meat from the most marbled part of pork necks and shoulders with seasonings such as cayenne, black or chile peppers.

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 type of sausage that is made with processes and ingredients typical of those used to make Poland's "kielbasa" (sausage).

Another name for a sandwich prepared with a sausage referred to as a frankfurter that is placed within a long split roll.

Made for use on a grill, this utensil is designed to cook hot dogs or sausages evenly, without grill marks or overly cooking the meat on one or more sides.

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.

Thin, long, translucent noodles made from very fine strands of a gelatinous substance called konnyaku, which is taken from the "devil's tongue plant" (Japanese yam).

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

An Italian dry salami that is very similar to domestic salami except for the size of this dry sausage.

A distinctively green, full-flavored nut containing crunchy meat that has a mildly sweet flavor. They are available salted or unsalted, and shelled or unshelled.

A thin sausage, usually about two to six inches in length, that is traditionally made with a combination of beef and pork or made only with one meat such as beef, pork or turkey and various seasonings.

Meat that is typically refrigerated for several weeks, cooked at approximately 160° F, then sliced, seasoned, and preserved through a drying process that dehydrates the meat to make it shelf stable and ready to eat.

Small chunks of meat or fish that have been seasoned and/or marinated, put on a skewer or into a grilling basket and then grilled or broiled.

A thin sausage, usually about six inches in length, traditionally made of smoked meats combined with seasonings, including meats such as all beef, beef and pork, turkey and beef, or chicken and beef.