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

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

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 ready to eat, hard, dry sausage made from beef and pork that is typically well seasoned with black and red pepper and then air dried.

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

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 dry Italian salami, which generally consists of equal parts of pork and beef, however it can be produced with all pork meat.

An Italian dry salami that is very similar to domestic salami except for the size of this dry sausage.

A traditional Italian food, known as Pizza Ripiena, which is most often served during the Easter holiday.

The Italian word for "hunter" that refers to the manner of food preparation and the ingredients typically used for game dishes.

An Italian term applied to any foods, typically meat products (most often pork), that have been cured with salt and air dried.

An Italian meat, which is traditionally air-dried up to four months and cured with salt, pepper, sugar, and other seasonings such as herbs, cinnamon, nutmeg, and cloves.

1) A green leafed vegetable or cooking green, often used in Italian cooking, that is related to both the broccoli and turnip family of vegetables.

An Italian ham that is prepared by mixing meat from pork necks (capo or head) and shoulders (collo) with seasonings.

A pork salami of Italian origin that is prepared by mixing meat from the legs of pork, the shoulders, or the throat and blending in seasonings such as pepper, galic and herbs.

Dry Italian salami that consists of all pork meat from the head of the hog or leftover pork trimmings.