Sausages

Sausages
A typical sausage consists of ground meat that's combined with fat, flavorings, and preservatives, and then stuffed into a casing and twisted at intervals to make links. Pork is most commonly used, but butchers also use beef, lamb, veal, turkey, chicken, or game, and some also use fillers like oatmeal and rice to stretch the meat a bit. Casings vary too--in addition to intestines or artificial casings, butchers sometimes use stomachs, feet, skins, or they do away with casings altogether and sell the sausage in bulk. After assembling a sausage, a butcher can either sell it as fresh sausage, or else cure, dry, or precook it in some way.
andouille, Cajun andouille, Louisiana andouille
andouille
This is a spicy smoked Cajun sausage that's used in jambalaya and gumbo. Don't confuse it with the milder French andouille sausage.
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andouillette
andouillette
This tripe sausage is a small version of French andouille sausage. Definitely not a party pleaser, but some people have grown accustomed to its taste.
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banger
banger
This is a mild British pork sausage.
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bauerwurst, bauernwurst
bauerwurst
This is a chunky German farmer's sausage that's often grilled and served on a bun or cooked with sauerkraut.
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blood sausage, black pudding, black sausage, blood pudding, blutwurst
blood sausage
These eggplant-colored sausages are made of pig's blood mixed with fat, a filler like bread crumbs, and other flavorings that vary from region to region. They're usually sold precooked, but most people heat them before serving. Regional varieties include Germany's blutwurst, Louisiana's boudin rouge, and Spanish morcilla.
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blutwurst
blutwurst
This is a spicy and salty German blood sausage made from pork, beef, and beef blood. Germans like to snack on it, or mix it with sauerkraut. It comes already cooked, but it's usually heated before being served.
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bockwurst
bockwurst
This is a mild German sausage made with veal, pork, milk, and eggs, and seasoned with chives and parsley. You need to cook it before serving. Use it soon after you buy it--it's very perishable.
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boerewors, boerewurst, boeries, wors
boerewors
This is a spicy South African farmer's sausage, made with beef, pork, and pork fat, and seasoned with coriander. You need to cook it before serving.
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boudin blanc
boudin blanc
This is a white sausage made of meat (pork, chicken, or veal) and rice. France produces a very delicate milk-based version, while the Cajun version includes a lot of rice as a filler, making it chewier and more flavorful.
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boudin rouge
This Cajun specialty is similar to boudin blanc, except that it also includes pork blood. Use it soon after you buy it.
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bratwurst
bratwurst
This is made with pork and sometimes veal, and seasoned with subtle spices. It usually needs to be cooked before eating, though some markets carry precooked bratwurst.
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breakfast sausage patty
breakfast sausage patty
These pork patties are heavily seasoned. They're usually fried before serving.
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chaurice
This spicy pork sausage is used in jambalaya and other Creole and Cajun dishes. It's available either in links or patties, but it's hard to find outside of Louisiana.
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chipolata sausage
chipolata sausage
This spicy pork sausage is used in jambalaya and other Creole and Cajun dishes. It's available either in links or patties, but it's hard to find outside of Louisiana.
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chorizo, Mexican
chorizo, Mexican
This is fresh pork mixed with lots of spices. Don't confuse Mexican chorizo, which needs to be cooked, with Spanish chorizo, which is dry-cured. To make your own: See the Homemade Chorizo recipe posted on RecipeSource.com.
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chorizo, Spanish
chorizo, Spanish
Don't confuse Mexican chorizo, which is moist and needs to be cooked, with the Spanish version, which is dry-cured and ready-to-eat. Spanish chorizo is made from pork, and it's very hot and spicy.
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chourico, chaurico, chouriço
chourico
This is a heavily seasoned Portuguese pork sausage. Look for it in Portuguese markets.
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cocktail wieners
cocktail wieners
These are smaller than hot dogs, but larger than Vienna sausages.
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cotechino
cotechino
This is a mild and fatty Italian pork sausage. The links should be pierced before cooking to allow some of the fat to drain out.
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Cumberland sausage
Cumberland sausage
This British pork sausage is usually displayed in markets as a long coil, and it's sold by the length rather than by the link. It's often baked in the oven with cabbage and potatoes.
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farinheiras
farinheiras
This Portuguese "flour sausage" is hard to find in the United States.
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French andouille sausage
French andouille sausage
Don't confuse this with Cajun andouille, which is much spicier.
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goetta
goetta
This is Cincinnati's answer to scrapple. It's a mixture of oatmeal and sausage that's fried.
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haggis
haggis
This large Scottish sausage is made by stuffing a sheep's stomach with the animal's heart, lungs, and liver, and then adding oatmeal, onion, fat, and seasonings. It's usually steamed before serving.
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hot dog, frank, frankfurter, griddle, tube steak, weiner, wiener, wienerwurst
hot dog
An American staple, hot dogs are mild, smoked, and usually skinless sausages that are traditionally served in a bun with relish and mustard. They've declined in popularity in recent years because they're relatively high in fat and sodium. This decline was hastened in late 1998 when several people died after being exposed to Listeria, a deadly bacterium which was traced to some improperly prepared hot dogs and deli meats. See the USDA fact sheet on hot dogs.
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Italian sausage, hot Italian sausage, mild Italian sausage
Italian sausage
This is a pork sausage that's often added to pasta sauces. Varieties include sweet Italian sausage = mild Italian sausage, which is flavored with garlic and fennel seed, and hot Italian sausage, which also has a shake or two of crushed chile peppers. It's sold either as links or in bulk. Cook thoroughly before serving.
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kielbasa, knublewurst, kolbasa, kolbasz, Polish sausage, Polnische wurst
kielbasa
Kielbasy are smoked Polish sausages made with pork and/or beef and flavored with garlic, pimento, and cloves. They come already cooked, but most people heat them before serving.
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kishke, der·ma, kishka, kiska, kiske, kiszka, stuffed derma
kishke
This Jewish specialty consists of beef intestines stuffed with matzo meal, onion, and suet.
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knackwurst, knoblauch, knockwurst
knackwurst
These smoked beef sausages are seasoned with lots of garlic. They should be cooked before eating, and they're often served like hot dogs or smothered in sauerkraut.
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kolbasz
kolbasz
This Hungarian sausage is similar to Polish kielbasa, except that it has paprika added to it.
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landjager, landjaeger
landjager
The name means "hunter," perhaps because this smoked beef sausage needs no refrigeration and is handy to take on hunts. Look for thin flat sticks in German delis.
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lap cheong, Chinese dried sausages, Chinese sausage, lap chong, lap chung
lap cheong
These pork sausages look and feel like pepperoni, but they're much sweeter.
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linguiça, Portuguese sausage, linguisa, linguica
linguiça
This is a spicy Portuguese smoked garlic sausage. You need to cook it before serving it.
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loukanika
This spicy Greek sausage is made with lamb, pork, and orange rind. Cook it before serving
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medisterpoelse sausage
medisterpoelse sausage
This is a Danish pork sausage. Cook it before serving.
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merguez sausage, mirkâs
merguez sausage
This North African lamb sausage is seasoned with garlic and hot spices. It's often used in couscous dishes.
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mettwurst, metts
mettwurst
At least two kinds of sausages answer to the name mettwurst. People in Cincinnati use the name to describe a kielbasa-like sausage that's made with beef and pork, seasoned with pepper and coriander, and smoked. They like to grill it and serve it on a bun. Elsewhere, mettwurst is soft like liverwurst and ready to eat. It's usually spread on crackers and bread.
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morcelas
morcelas
This is the Portuguese version of blood sausage.
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morcilla
morcilla
This is Spain salty version of blood sausage, usually made with onion or rice as a filler.
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pepperoni
pepperoni
This spicy sausage is made with beef and pork. It's hard and chewy, and makes a terrific topping for pizza. You don't need to cook it before eating.
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pickled pork, Creole pickled pork, pickle meat
pickled pork
Louisiana cooks like to add this to bean dishes. It's hard to find outside of Louisiana, but it's fairly easy to make from scratch.
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pinkelwurst
pinkelwurst
This German sausage is made with beef and/or pork, onions, oat groats, and bacon. It's often served with potatoes.
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potato korv
potato korv
This is a Swedish pork sausage. Cook it before serving.
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Sausages, bangers, salsiccia, sausissons, snags, wurst
Sausages
A typical sausage consists of ground meat that's combined with fat, flavorings, and preservatives, and then stuffed into a casing and twisted at intervals to make links. Pork is most commonly used, but butchers also use beef, lamb, veal, turkey, chicken, or game, and some also use fillers like oatmeal and rice to stretch the meat a bit. Casings vary too--in addition to intestines or artificial casings, butchers sometimes use stomachs, feet, skins, or they do away with casings altogether and sell the sausage in bulk. After assembling a sausage, a butcher can either sell it as fresh sausage, or else cure, dry, or precook it in some way.
Learn more
scrapple
scrapple
A Pennsylvania Dutch specialty, this is a mixture of sausage and cornmeal. It's often slowly fried and served with eggs and grits.
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