Search

A name given to a wide variety of fresh sausages produced with seasonings and ingredients that duplicate or are similar to or are actually the same as the Italian methods used for making their sausages.

Similar to a popular Gumbo Soup containing only chicken, this soup has sausage as an added ingredient providing a spicy overtone and intensity to this soup.

A sweet and spicy Italian sausage made from fresh pork and seasoned with basil, fennel, garlic, and white wine.

Similar to a bean soup, the Lentil Soup is made from whole or split lentils in a savory but soupy sauce.

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

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.

Commonly served in Moroccan food dishes, this meat product consists of lamb that is ground, mixed with herbs, spices and seasonings such as garlic, cumin, chili paste, and cayenne pepper, and then stuffed into a sausage casing.

A variety of lean sausage made from turkey meat and a mixture of fat, salt, and seasonings. A variety of sizes are available ranging from small link size portions to rings of sausage measuring approximately 12 inches in length.

Hungarian in origin, this sausaage is made with traditional ingredients and procedures that duplicate those produced originally in sausage making facilities near and in the city of Gyula, Hungry.

A smaller version of Andouille sausage, a course-grained smoked meat made with pork, chitterlings, pepper, wine, onions, and seasonings.

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 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 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 type of sausage with origins in Bologna, Italy that is made from a combination of beef and pork. In the U.S.

A round pork sausage from the cervelat family of sausages, which is fine textured and has a mild, somewhat bland flavor.

An Italian meat, which is traditionally air-dried up to four months and cured with salt, pepper, sugar, and other seasonings such as herbs, cinnamon, nutmeg, and cloves.

1) A green leafed vegetable or cooking green, often used in Italian cooking, that is related to both the broccoli and turnip family of vegetables.

A green leafed vegetable or cooking green, often used in Italian cooking, that is related to both the broccoli and turnip family of vegetables.