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

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

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.

An Italian fresh pork sausage that has a creamy, mild flavor. It is usually produced in links under a foot long with a diameter of nearly three inches.

A milk and/or broth-based soup made from the flesh of orange Sweet Potatoes. Typically, this soup contains bits of onion and garlic cooked in a chicken broth that is mixed with milk, yogurt or half-and-half as a base.

A traditional Swiss term to denote the preparation and serving of foods with Raclette cheese that has been prepared by warming the cheese.

A sausage, also called ring bologna, which is made from a combination of beef and pork, and contains no fillers or extenders.

Often considered to be an activity at the seashore, clambakes are events that may be picnics or evening parties where clams and a variety of other foods are steam-baked.