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An uncooked, smoked, Portuguese-type sausage made from coarsely ground pork butts. It is typically seasoned with garlic, cinnamon, pepper, salt, and cumin seeds and then cured in a vinegar pickling liquid before being stuffed into a casing.

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.

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

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

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

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 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 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.

An Italian pork sausage that has a creamy texture and a very spicy flavor. The sausage is usually made from minced pork shoulder, other pork meat and pork skin, and then is encased in the skin of a pig's foot.

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.

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.

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

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

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.

A type of sausage with origins in Bologna, Italy that is made from a combination of beef and pork. In the U.S.

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