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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.

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

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.

A product consisting of ground white or dark turkey meat, or a combination of both. It contains approximately 65 to 75 percent less fat than ground beef.

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.

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.

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

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 device used for manually stuffing sausage meat into the casings.

A thin sausage, usually about two to six inches in length, that is traditionally made with a combination of beef and pork or made only with one meat such as beef, pork or turkey and various seasonings.

Another name for a sandwich prepared with a sausage referred to as a frankfurter that is placed within a long split roll.

A thin sausage, usually about six inches in length, traditionally made of smoked meats combined with seasonings, including meats such as all beef, beef and pork, turkey and beef, or chicken and beef.