Sausages Category
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.
sobrasade
Sobrasada is a raw Spanish pork sausage. It's similar to Spanish chorizo, only heavier on the paprika and garlic.
Learn moretocino
Tocino is Spanish for bacon, but in the Philippines, it refers to cured pork that's been marinated in a sweet red sauce. Look for it in Asian markets.
Learn moreToulouse sausage
This exquisite French sausage is usually made with pork, smoked bacon, wine, and garlic. It's a great sausage for a cassoulet. Cook it before serving.
Learn moreVienna sausage
These small, squat hot dogs come in cans. They're often used to make hors d'oeuvres.
Learn moreweisswurst
These are mildly seasoned German veal sausages, very light in color. Germans like to eat them with potato salad during Oktoberfest. Cook before eating.
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