Glossary of Sausages and Prepared Meats

The sausages and meats are listed alphabetically. The group to which each sausage belongs is indicated next to the name of the sausage.

A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Alessandri: See Salami.

Alpino: See Salami.

Arles: See Salami.

Bangers (British or Scottish Style, made in USA): Sausage-like product prepared with meat and varying amounts of rusk or other cereals.

Beef Bologna: See Bologna.

Beef, Dried -- (prepared meat): Also known as "chipped"; long cured product made from beef round; cured, smoked, dehydrated and thinly sliced. Available in cans, jars and vacuum packages.

Beef, Salami: See Salami.

Beef, Sliced -- (cooked meat specialty): Made from boneless beef; chopped, cooked, smoked and sliced; moist, not dehydrated; more perishable than dried beef. Available in vacuum packages.

Beef Loaf, Jellied -- (cooked meat specialty): Cooked beef, shredded and molded with gelatin, and cooked in loaf or roll. Also available are Jellied Tongue, Jellied Corned Beef and Jellied Veal Loaf.

Beerwurst: See Salami.

Berliner-Style Sausage -- (cooked, smoked sausage): Made of cured, coarsely ground pork and some mildly cured, finely chopped beef; contains no seasoning other than sugar and salt; available in rolls or packaged slices.

Blood Sausage -- (cooked sausage): Diced, cooked fat pork, finely ground cooked meat, and gelatin-producing materials mixed with beef blood and spices.

Blood and Tongue Sausage -- (cooked sausage): Cooked lamb and pork tongues are arranged lengthwise in the center of a roll of blood sausage.

Blutwurst: See Blood Sausage.

Bockwurst (fresh sausage or cooked sausage): Made of veal and pork (generally higher proportion of veal), with milk, chives, eggs and chopped parsley; seasoning is similar to frankfurters, but may have additional condiments; available fresh or parboiled; highly perishable; requires thorough cooking.

Bologna -- (cooked, smoked sausage)

Originated in Bologna, Italy; made of cured beef and pork, finely ground, with seasonings similar to frankfurters; available in rings, rolls or slices of varying diameters; fully cooked and ready to serve.

BEEF BOLOGNA is made exclusively of beef and has a definite garlic flavor.
CHUB BOLOGNA is a smooth mixture of beef and pork with bacon added.
HAM-STYLE BOLOGNA contains large cubes of lean cured pork.

Boterhamworst -- (cooked, smoked sausage): Dutch-style sausage made of veal and pork, finely chopped and blended with coarsely chopped pork fat and seasonings.

Bratwurst -- (fresh sausage, cooked or smoked sausage): Pork or a pork and veal mixture; highly seasoned; made in links and available both fresh and fully cooked.

Braunschweiger -- (cooked sausage): Liver sausage which has been smoked after cooking, or includes smoked meat as ingredients.

Capacolla -- (prepared meat): Italian origin; boneless pork shoulder butt seasoned with ground red hot or sweet peppers, paprika, salt and sugar; mildly cured and air dried.

Cervelat -- (semi-dry sausage)

General classification for mildly seasoned smoked, semi-dry sausages. Popularly termed "Summer Sausage".

FARMER CERVELAT contains equal parts of coarsely chopped pork and beef; cured, dried and delicately seasoned, without garlic.
GOETTINGER CERVELAT is a high quality dry, hard sausage; pork and beef; delightfully spiced.
GOTEBORG CERVELAT is made of coarsely chopped pork and beef; heavily smoked, seasoning is salty and somewhat sweet from the spice, cardamon; of Swedish origin.
GOTHAER is a cervelat of German origin; made only of very lean pork, finely chopped and cured.
HOLSTEINER CERVELAT is similar to farmer cervelat, but packed in a ring-shaped style.
LANDJAEGER CERVELAT is a semi-dry sausage of Swiss origin; beef and pork; heavily smoked with a black, wrinkled appearance; in links the size of large franks, but pressed flat.
THURINGER CERVELAT is a popular semi-dry sausage made of beef and ham or pork fat; distinctive tangy flavor; mildly spiced.

Chopped Ham: See Ham, Chopped.

Chorizo -- (dry sausage): Dry pork sausage of Spanish origin; meat coarsely cut; smoked; highly spiced and has a size similar to large frankfurters, one-inch links also made for sausage balls.

Chub Bologna: See Bologna.

Corned Beef, Jellied -- (cooked meat specialty): Made from precooked, lean corned beef which is shredded and mixed with pure gelatin, formed into a loaf and cooked.

Cotto Salami: See Salami.

Deviled Ham -- (cooked canned meat specialty): Whole hams are finely ground and seasoned. Popular as a spread or a base for dips.

Dutch Loaf: See Old Fashioned Loaf.

Farmer Cervelat: See Cervelat.

Frankfurters -- (cooked, smoked sausage): Originated in Frankfurt, Germany; combination of beef and pork or all beef which is cured, smoked and cooked; seasonings may include coriander, garlic, ground mustard, nutmeg, salt, sugar and white pepper; fully cooked but usually served hot; terms "frankfurter," "wiener" and "hot dog" often used interchangeably; sizes range from big dinner frankfurters to tiny cocktail size; may be skinless or with natural casings.

Frizzes -- (dry sausage): Cured lean pork, chopped coarsely and a small quantity of cured lean beef; highly spiced. Some varieties made with hot spices, some with sweet spices.

Garlic Sausage: See Knackwurst.

Genoa Salami: See Salami, Italian.

Goetta -- (cooked meat specialty): Fully cooked sausage of German origin similar to scrapple; made with ground pork and/or beef, oats, herbs and spices; available in rolls and slab form.

Goettinger Cervelat: See Cervelat.

Goteberg Cervelat: See Cervelat.

Gothaer: See Cervelat.

Ham, Cooked -- (prepared meat): Most prepared ham is steam or water cooked and therefore is generally known as "boiled ham;" cured, molded and fully cooked; sold whole or sliced and packaged.

Ham, Chopped -- (cooked meat specialty): Firm loaf made of ground, chipped or cubed cured pork; ham-like in color and flavor.

Ham and Cheese Loaf -- (cooked meat specialty): Loaf made of ground ham with cubes of firm cheese.

Head Cheese -- (cooked meat specialty): Made from chopped, cured pork head meat in a gelatin base; attractive and colorful.

Honey Loaf -- (cooked meat specialty): Meat mixture similar to franks and bologna; contains about equal parts of pork and beef. Flavorings include honey, spices and sometimes pickles and/or pimentos.

Holsteiner Cervelat: See Cervelat.

Kielbasa: See Polish Sausage.

Knackwurst -- (cooked, smoked sausage): Similar in ingredients to franks and bologna with garlic added for stronger flavor; made in wide natural casings or in skinless styles; fully cooked, but usually served hot; also known as Knoblouch or Garlic Sausage.

Knoblouch: See Knackwurst.

Kosher Salami: See Salami.

Landjaeger Cervelat: See Cervelat.

Lebanon Bologna -- (semi-dry sausage): Originated in Lebanon, Pennsylvania; made of coarsely chopped beef; heavily smoked; has a tart, tangy taste; dark surface appearance.

Linguica -- (uncooked, smoked sausage): Portuguese sausage made from coarsely ground pork butts, seasoned with garlic, cumin seeds and cinnamon, cured in vinegar pickling liquid before stuffing; smoked; also called Longanzia.

Liver Cheese or Liver Loaf -- (cooked sausage, sometimes called liver pudding): Ingredients and processing similar to liver sausage but with slight alteration to achieve more body for slicing. Molded in sandwich-size brick shape.

Liver Sausage, Liverwurst -- (cooked sausage): Finely ground, selected pork and livers; seasoned with onions and spices; may also be smoked after cooking or may include smoked meat such as bacon. (See Braunschweiger)

Lola or Lolita -- (dry sausage): Italian origin; made of mildly seasoned pork; contains garlic.

Luncheon Meat -- (cooked meat specialty): Chopped Pork, ham and/or beef, tastily seasoned and ready to serve. Available in loaves, canned or sliced in vacuum packages, sliced.

Lyons Sausage -- (dry sausage): An all-pork sausage with finely diced fat; of French origin; seasoned with spices and garlic; cured and air dried.

Macaroni and Cheese Loaf -- (cooked meat specialty): Made of finely ground pork and beef with generous quantities of Cheddar cheese and macaroni distributed throughout.

Mettwurst -- (uncooked, smoked sausage): Cured beef and pork, ground and lightly spiced with allspice, ginger, mustard and coriander, smooth; spreadable consistency; cook before serving.

Milano Salami: See Salami, Italian.

Minced Luncheon Specialty -- (sandwich spread; cooked meat specialty): Made of lean beef and pork trimmings; cured; finely ground, spiced.

Mortadella -- (semi-dry sausage): Italian-style sausage composed of very finely chopped, cured pork and beef with added cubes of white fat; delicately spiced with garlic and anise; smoked at high temperature; air dried.

Mortadella, German Style -- (cooked meat specialty): High grade, finely chopped bologna with cubes of fat pork and pistachio nuts added; smoked at high temperature.

New England-Style Sausage -- (cooked, smoked sausage): A Berliner style sausage made of coarsely chopped cured lean pork.

Old Fashioned Loaf -- (cooked meat specialty): Made of carefully selected lean pork with enough beef to add flavor and firmness of texture to the loaf.

Olive Loaf -- (cooked meat specialty): Blend of lean pork and beef chopped to a fine texture, seasoned and mixed with whole, stuffed olives.

Pastrami -- (prepared meat): Flat pieces of lean beef, dry cured, rubbed with paste of spices and smoked.

Peppered Loaf -- (cooked meat specialty): Pressed beef and pork loaf; distinctive seasoning of cracked peppercorns.

Pickle and Pimento Loaf -- (cooked meat specialty): Made from finely chopped lean pork and beef with sweet pickles and pimentos added.

Polish Sausage -- (uncooked, smoked sausage): Coarsely ground lean pork with beef added; highly seasoned with garlic; frequently referred to as Kielbasa which was originally a Polish word for all sausage.

Pork Sausage, Fresh -- (fresh sausage): Made only from selected fresh pork; seasoned with black pepper, nutmeg, and rubbed sage, or other spices; sold in links, packaged patties or bulk; thorough cooking is required.

Pork Sausage, Italian Style -- (fresh sausage): Fresh pork sausage, highly seasoned; cook thoroughly.

Pork Sausage, Smoked Country Style -- (uncooked, smoked sausage): Fresh pork sausage, mildly cured and smoked; cook thoroughly.

Proscuitto -- (prepared meat): Dry-cured ham; flattened; surface rubbed with spices.

Salami -- (dry sausage)

General classification for highly seasoned dry sausage with characteristic fermented flavor. Usually made of beef and pork; seasoned with garlic, salt, pepper and sugar. Most are air dried and not smoked or cooked. The cooked salamis are not dry sausage.

ALESSANDRI AND ALPINO SALAMI are Italian-type salamis of American origin. (see below, Italian Salami).
ARLES is a salami of French origin; similar to Milano, but made of coarsely chopped meat. (See below, Milano Salami).
BEERWURST, BEER SALAMI is a cooked sausage of German origin; beef and pork, chopped and blended; seasoning includes garlic; cooked at high temperatures; smoked. Packaged in slices or in bulk rolls for slicing. (See below, Cooked Salami).
CALABRESE SALAMI is a dry sausage of Italian origin; usually made from all pork; seasoned with hot peppers.
COOKED SALAMI is made from fresh meats, which are cured, stuffed in casings, then cooked in the smokehouse at high temperatures. May be air dried for a short time; softer texture than dry and semi-dry sausages. Cooked salamis are not dry sausage. They belong to the cooked sausage group and must be refrigerated.
COTTO SALAMI is a cooked salami; contains whole peppercorns; may be smoked as well as cooked. (See cooked Salami).
EASTER NOLA is a dry sausage of Italian origin; coarsely chopped pork; mildly seasoned; spices include black peppers and garlic.
GENOA SALAMI is a dry sausage of Italian origin; usually made from all pork but may contain a small portion of beef; moistened with wine or grape juice; seasoned with garlic; a cord is wrapped lengthwise and around the sausage at regular intervals.
GERMAN SALAMI is less highly flavored and more heavily smoked than Italian; contains garlic.
HUNGARIAN SALAMI is less highly flavored and more heavily smoked that Italian salami; contains garlic.
ITALIAN SALAMI includes many varieties named for towns and localities, e.g., Genoa, Milano, Sicilian; principally cured lean pork, coarsely chopped and some finely chopped lean beef; frequently moistened with red wine or grape juice; usually highly seasoned with garlic and various spices; air dried; chewy texture.
KOSHER SALAMI is an all beef cooked salami. The meat and the processing are under Rabbinical supervision; mustard, coriander and nutmeg added to regular seasonings. (See Italian Salami).
SICILIAN SALAMI -- See above, Salami, Italian.

Salsiccia -- (fresh sausage): Made of finely cut pork; highly spiced; unlinked; Italian origin.

Scrapple -- (cooked meat specialty): Ground cooked pork combined with cornmeal; other flours may be used in small amounts; available in loaf, brick or rolls, canned.

Souse of Sulz -- (cooked meat specialty): Similar to head cheese except for sweet-sour flavor added by vinegar pickling liquid; dill pickles, sweet red peppers and bay leaves sometimes added.

Smokies -- (cooked, smoked sausage): Coarsely ground beef and pork; seasoned with black pepper; stuffed and linked like frankfurters.

Thuringer Cervelat: See Cervelat.

Thuringer-Style Sausage -- (fresh sausage or cooked sausage): Made principally of ground pork; may also include veal and beef; seasoning similar to pork sausage, except no sage is used; may be smoked or unsmoked.

Tongue, Cooked -- (prepared meat): Most cooked pork, lamb and veal tongue is cured and either canned or packaged in plastic; sometimes smoked. Beef tongue is available whole, jellied, or in slices.

Veal Loaf -- (cooked meat specialty): The meat in the loaf is primarily veal with some pork.

Vienna Sausage -- (semi-dry sausage): Properly refers to all dry sausage; generally refers to mildly seasoned soft cervelat.

Vienna Sausage -- (cooked, smoked sausage): Ingredients similar to frankfurters. Term most often applied to small, open end sausages packed in cans of water. These are made into 80-foot lengths and cut into two-inch portions for canning. The name, vienna-style sausage, may also be used interchangeably with wiener or frankfurter.

Weisswurst -- (fresh sausage): Of German origin, the name means "white sausage;" made of pork and veal; mildly spices; links are about four inches long and plump; very perishable.

Wiener -- (cooked, smoked sausage): Both wieners and Vienna-style sausages take their names from the city of Vienna, Austria. Wiener-style, as originated, is sausage braided in groups of links. Vienna-style frankfurters are twisted into a chain of links. Terms are frequently used interchangeably with "frankfurter" and formula may be the same. (See frankfurter)