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A variety of lean sausage made from turkey meat and a mixture of fat, salt, and seasonings. A variety of sizes are available ranging from small link size portions to rings of sausage measuring approximately 12 inches in length.

Often referred to as Polish sausage (which is uncooked), Kielbasa is a precooked smoked sausage that is highly seasoned with ingredients such as garlic and then produced in links or rings that are approximately 1" to 2" in diameter.

Also referred to as knackwurst. This sausage has the appearance of a hot dog/frankfurter with a spicier taste.

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.

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 coarsely ground dry pork sausage that is heavily seasoned, smoked, and produced into links that range in size from small to jumbo frank.

A small coarse textured sausage, originating in France, made of pork, smoked bacon, wine, garlic, and other seasonings.

A variety of large link blood sausage made in Spain that consists of ground pork lungs, pork heart and neck meat, seasoned pork blood, suet, breadcrumbs, oatmeal, and seasonings.

A spreadable, smoked German sausage made from finely ground beef and pork taken from mature animals....

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

A Lebanese spicy, beef sausage, which can be found in Middle Eastern markets.

A device used for manually stuffing sausage meat into the casings.

A type of pork sausage that is Creole/Cajun in origin and has a hot and spicy flavor. Chaurice is popular in Creole/Cajun cooking both as a main dish and as an ingredient in dishes such as gumbo and jambalaya.

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 food made popular in the southern U.S. that is made from the small intestines of hogs. The intestines are slow cooked over several hours in an attempt to tenderize the meat and reduce the chewy texture of this organ.

French in origin, the term refers to speciality meat products or at times is loosely applied to delicatessens that are considered as providers of specialty meats.

Lean, highly seasoned pork that is served in the southern United States and most often associated with Cajun cuisine.