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

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.

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.