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A smaller version of Andouille sausage, a course-grained smoked meat made with pork, chitterlings, pepper, wine, onions, and seasonings.

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.

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

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

A course-grained smoked meat made with pork, chitterlings, pepper, wine, onions, and seasonings. French in origin, but brought to Louisiana by German and French immigrants, this sausage is most often associated with Cajun cooking.

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

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

Typically made as an "Old World" or traditional Salami, Crespone sausages are considered to be "artisan" or "farmhouse" types of dry Salami made from centuries old recipes.

A very thin edible covering, either natural or some form of a synthetic, that is used to enclose ground meat and other ingredients that have been processed into a sausage product.

An Italian word used to describe "small bundles" of food stuffed into a rolled food wrap. Foods such as veal, dry sausage, fruits, vegetables, and fish are all foods that can be thinly sliced to serve as a wrap that is placed around stuffings of various ingredients and referred to as involtini, such as veal involtini or eggplant involtini.

A round pork sausage from the cervelat family of sausages, which is fine textured and has a mild, somewhat bland flavor.

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

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.

Similar to a turducken, this food is a combination of four meats, ostrich, turkey duck, and chicken that are layered together and rolled into a poultry roast.