Search

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

A large link sausage that is made of fresh pork, seasoned pork blood, suet, bread crumbs, and oatmeal.

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 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 pork sausage common in Czechoslovakia that is made in the manner of traditional meats produced from this country.

A sausage that is made with ground pork and beef or all ground beef, that is mixed with potatoes, onions, and only a few 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 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 variety of sausage that is harder and denser than fresh sausage, but not as hard in substance as a dry sausage.

A variety of sausages that contain chunks of meat suspended within the sausage mixture which, when sliced, forms a mosaic pattern.

A highly seasoned sausage made of pork and occasionally a combination of pork and beef. It is produced in links or rings of varying sizes.

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

A sausage that is Scottish in origin and made by using a lamb's stomach lining (a sheep's pluck) as the sausage casing and filling it with a mixture of ground lamb organs, minced onion, suet, oatmeal, and various seasonings.

A type of sausage made from a combination of onion, suet, matzo meal, and flour, which is packed into kosher beef intestines and then steam cooked and roasted.

weiner, weiners,

An Italian sausage originating in northern Italy that is commonly found only in Italy or various regions throughout the world with a large populace of Italians.

A mildly flavored sausage that can be made with pork, veal, or chicken with the addition of rice as a filler, giving the sausage a pale color.

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.