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A type of sausage traditionally made from ground veal and pork (usually more veal than pork), with milk and eggs added, that may be seasoned with chives and parsley.

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

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

A German sausage made with ground bits of pork that be taken from various pork cuts as well as pig snoots, beef blood, and seasonings.

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

A large link sausage that is made of fresh pork, seasoned pork blood, suet, bread crumbs, and oatmeal.

A precooked, smoked sausage, originating from Vienna, Austria, which is made of ingredients similar to frankfurters, such as pork, beef and seasonings.

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 mildly flavored sausage that can be made with pork, veal, or chicken with the addition of rice as a filler, giving the sausage a pale color.

A type of sausage made from scraps of cooked pork combined with oatmeal that usually tastes the best when it is fried.

A German sausage made of pork, which is red in color and seasoned with white pepper and coriander. It has a soft spreadable texture and is ready to eat because it has been cured and smoked.

A German sausage made of pork that is red in color and seasoned with white pepper and coriander. It has a soft spreadable texture and is ready to eat because it has been cured and smoked.

A term customarily applied to the meat of a pig that is under a year old. The pig carcass is generally split into two sides of pork; each consisting of four primal cuts known as the shoulder, loin, leg/ham, and side/belly.

A dry, French sausage that contains pork meat combined with finely diced fat. It is seasoned with garlic and spices and then cured and air-dried.

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.

A sausage that is Scottish in origin and made by using a lamb's stomach lining (a sheep's pluck) as the sausage casing and filling it with a mixture of ground lamb organs, minced onion, suet, oatmeal, and various seasonings.

A type of sausage made from a combination of onion, suet, matzo meal, and flour, which is packed into kosher beef intestines and then steam cooked and roasted.

A type of German sausage made of pork or a combination of pork and veal with spices and herbs. It is usually purchased fresh, so it must be thoroughly cooked before it can be eaten.

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.

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.