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A sausage that has been cured with the use of aromatic wood, which is burned to produce smoke. The smoke gives the sausage a distinctive flavor and extends the storage life of the product.

A precooked, smoked sausage, originating from Vienna, Austria, which is made of ingredients similar to frankfurters, such as pork, beef and seasonings.

A meat product generally consisting of pork, but also made of beef, veal, lamb, poultry, or a combination of several of these meats.

Often referred to as Polish sausage (which is uncooked), Kielbasa is a precooked smoked sausage that is highly seasoned with ingredients such as garlic and then produced in links or rings that are approximately 1" to 2" in diameter.

A sausage that may be categorized as dry or semi-dry that is cooked, smoked, or un-smoked, and is generally considered as ready-to-eat.

A device in which food is exposed to smoke and low temperature heat for the purpose of perserving and enhancing the food with a variety of distinctive smoky flavors.

A cooked sausage that consists of finely ground pork and pork liver combined with onions and seasoning, which is formed into a round soft textured sausage.

A variety of sausage that is harder and denser than fresh sausage, but not as hard in substance as a dry sausage.

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

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 type of sausage traditionally made from ground veal and pork (usually more veal than pork), with milk and eggs added, that may be seasoned with chives and parsley.

A German artisan-style sausage that is available as a short plump light colored sausage or a longer, half round darker colored version.

A large link sausage that is typically made of pork, seasoned pork blood, suet, breadcrumbs, and oatmeal, although other ingredients may be added.

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

A type of sausage that is made with processes and ingredients typical of those used to make Poland's "kielbasa" (sausage).

A smaller version of Andouille sausage, a course-grained smoked meat made with pork, chitterlings, pepper, wine, onions, and 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 German sausage made of pork, which is red in color and seasoned with white pepper and coriander. It has a soft spreadable texture and is ready to eat because it has been cured and smoked.

A German sausage made of pork that is red in color and seasoned with white pepper and coriander. It has a soft spreadable texture and is ready to eat because it has been cured and smoked.

A coarsely ground dry pork sausage that is heavily seasoned, smoked, and produced into links that range in size from small to jumbo frank.