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A wide range of woods are suitable for use in a grill. Hardwoods are much better than softwoods because hardwoods burn longer and provide more heat.

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

A type of sausage consisting of fresh ground pork that is seasoned with sage and pepper. It is uncooked and marketed as links, patties, or in a bulk form.

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.

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.

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.

A long thin Chinese sausage that is similar to andouille or chorizo sausage, but is not quite as spicy.

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.

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

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.

Similar to a popular Gumbo Soup containing only chicken, this soup has sausage as an added ingredient providing a spicy overtone and intensity to this soup.

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

A flavorful, fresh or smoked traditional German sausage, which is made of pork or a combination of pork and beef.

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

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

An uncooked dry sausage that is highly seasoned with garlic, salt, pepper, and sugar and is most often made of beef and pork.

Often referred to as "summer sausage" or "blockwurst", Cervelat is a mildly seasoned sausage made from chopped pork or from a combination of chopped pork and beef.