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

A slightly dry sausage of pork and/or beef combined with a mixture of spices, most notably coriander.

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.

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

A variety of Italian dry sausage that is produced in the manner of artisan foods from the rural regions in and around the province of Napoli, Italy.

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 dry, French sausage that contains pork meat combined with finely diced fat. It is seasoned with garlic and spices and then cured and air-dried.

An Italian dry sausage that is traditionally made with only pork meat, but at times is combined with a small amount of beef.

A dry Italian sausage made from choice cuts of fresh pork that are combined with natural seasonings and cured with smoke and chili pepper.

A type of cured dry sausage made from raw muscle meat of pork, beef, veal, chicken, or turkey, that is ground up and mixed with fat.

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

A semi-dry sausage, originating in Lebanon, Pennsylvania, which is made of coarsely chopped beef that has been heavily smoked.

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.

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

A long thin Chinese sausage that is similar to andouille or chorizo sausage, but is not quite as spicy.

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

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