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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.

1. A soft, creamy mixture of ingredients that may include eggs, black molasses, brown sugar, citron, sour cream, raisins, apples, figs, suet, flour, and other ingredients that are combined and steamed to create a pudding served traditionally in the southern United States.

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

The loin is located on both sides of the backbone starting at the shoulder and continuing back to the hind leg.

Refers to a type of sausage made from pork and beef, which has not been cooked, but instead cured to make it safe for eating.

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

A British term for the English sausage that became popular during World War II during a time when it was made with pork meat.

Fresh Greek sausage made from pork and flavored with orange zest, marjoram, coriander and allspice.

French in origin, the term refers to speciality meat products or at times is loosely applied to delicatessens that are considered as providers of specialty meats.

A spicy Creole dish made with rice, ham, tomatoes, onions, peppers, and seasonings, and occasionally other meats or shellfish.

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

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.

Chestnut brown in color with a small white-eye, this variety of dried bean is grown on a bush and then dried for use in a variety of foods.

weiner, weiners,

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

Fresh or canned meat that consists of precooked, ready to serve meat loaves or sausages made from pork, ham, or beef.

A hard dry sausage of Italian origin that is prepared by combining meat from the most marbled part of pork necks and shoulders with seasonings such as cayenne, black or chile peppers.

Fresh or canned meat that consists of precooked, ready to serve meat loaves or sausages made from pork, ham, or beef.

An Italian sausage made from coarsely chopped, cured lean pork and some finely chopped lean beef. The chewy textured sausage is often moistened with grape juice or red wine and highly seasoned with garlic and a variety of spices.