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

A German sausage made with ground bits of pork that be taken from various pork cuts as well as pig snoots, beef blood, 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.

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

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

An uncooked dry sausage that is highly seasoned with garlic, salt, pepper, and sugar and is most often made of beef and pork.

A type of blood sausage that is German in origin. It is a large link sausage that is made of pig's blood, suet, bread crumbs, and oatmeal.

A precooked smoked sausage made of coarsely ground pork and beef that is seasoned with black pepper, providing a somewhat spicy flavor.

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 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.

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

Fresh or canned meat that consists of precooked, ready to serve chicken, turkey, beef or pork that can become ingredients in a variety of foods dishes.