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Alsatian Sausage: A great recipe from Jane Grigson’s book “The Art of Charcuterie”.
Bangers: British style sausage. Familiar pub-food. Often served as a dish called "Bangers and Mash"
Boerewors: A South African sausage, pronounced “boor-ah-vorse” which in Afrikaans translates as “Farmer Sausage”.
Boerewors: A South African family recipe sent to me by a reader.
BRATWURST SAUSAGES: A general term for any type of frying sausage (braten = to fry). Usually a fine-grained light gray sausage made of veal and pork. They can be grilled outdoors or fried in a pan. Great with sweet Bavarian mustard and potato salad. There are as many varieties as there are sausage makers!
All-Pork Bratwurst: Traditionally bratwurst is made with pork and veal, but with the high cost of veal these days, this formulation is slightly more economical for large batches.
Bratwurst: One of many variations that my family particularly likes.
Bramberg-Style Bratwurst: A mildly spiced brat with taste of clove and cardamom
Nuernberg-Style Bratwurst: A mildly spiced brat with taste of caraway.
Sonoma Bratwurst: Yet another variation of a great grilling sausage.
Wisconsin-Style Bratwurst: This particular bratwurst is on the sweet side and similar to a “Johnsonville Brat”.
BREAKFAST SAUSAGES: These are generally small diameter links often served with eggs, pancakes and waffles.
Apple-Sage Sausage: A breakfast sausage that is a great with “Dutch” pancakes.
Apple-Cranberry-Pecan Sausage: A fall holiday favorite; on the sweet side.
Breakfast Sausage: Fresh link sausage with rosemary.
Irish Breakfast Links: Fresh link sausage made with beer and spices.
Maple-flavored Sausage: Wonderful complement of pork and maple flavors.
Sage-flavored Pork Sausage: For those who like the traditional flavor of sage sausage, this is it.
Chipolata—English Sausage: A mild, cocktail size sausage popular in Britain.
CHORIZO SAUSAGES: Cultures and societies that have been influenced by Spanish and Portuguese immigrants have developed their own specialized chorizo, based on local ingredients and specific tastes.
Chorizo - Spanish style: This is a sherry-favored, lightly smoked sausage that is quite different from Mexican-style chorizo.
Chorizo –Cuban style: This chorizo is quite a contrast to the Mexican version in that it contains no hot pepper but is packed with fresh cilantro.
Chourico - Portuguese: The Portuguese use red wine to give the chouriço a darker color and a more intense flavor. Three versions are given.
Chaurice: Louisiana-style hot sausage. The Creole version of chorizo
Cotechino: An rich Italian sausage that is boiled and eaten with cabbage, lentils or beans.
Country Sausage: A smoked onion and sage flavored American Sausage.
Cumberland Sausage: From the North of England…….it’s based on a traditional recipe and is known locally as Cumberland sausage and is not linked but served in a wheel and bought by length in a butcher’s shop.
French Country Sausage: This sausage is reminiscent of the sausages found in Brittany.
ITALIAN SAUSAGES—There are as many varieties as there are sausage makers! Below are a few of my favorites.
Italian Sausage—Bandiera: A mild sausage reminiscent of the colors of the Italian flag; It contains sun –dried tomatoes, mozzarella and Italian parsley.
Italian Sausage - Dry: A spicy, dry Italian sausage used much like Spanish or Portuguese dry chorizo.
Italian Sausage—Luganega: An Italian-style sausage that is very mild. It is flavored with cheese and wine. Traditionally it is unlinked, formed into a long coil
Italian Sausage—Mild: The so-called “sweet Italian sausage.
Italian Sausage - Neapolitan Style: A fresh sausage redolent with red hot pepper
Italian Sausage - Grossetto Style: A fresh sausage made with potato and pork and can be eaten raw, grilled or stewed
Italian Sausage - Sicilian Style: A fresh sausage flavored with garlic and fennel seeds.
Italian Sausage—Spreadable: These sausages are meant to be eaten raw, spread on crusty, toasted Italian bread and are often served as a snack (spuntino) with wine and cheese or part of an antipasto.
Italian Sausage - Tuscan Style: A sausage that is made in the style of sausages in the environs of Lucca, Italy. They are often eaten fresh, but actually contain nitrate cure as they are often dried in Italy.
Kielbasa: A recipe for fresh Polish sausage. Poach in water or broth, then grill.
Loukaniko - A Fresh Greek sausage with a hint of wine and orange.
Makanek: A popular Lebanese sausage with overtones of cumin.
Merguez: A hot and spicy North African lamb sausage. Also popular in France and England
Mettwurst: A cured, fresh sausage that is eaten raw; an optional cooking method is included in the recipe.
Mushroom Sausage: These mild sausages, which contain pine nuts, have a taste that is very subtle and leave a pleasant taste of mushroom on the palate.
Sangre de Cristo: A southwestern U.S.-style sausage that is fairly hot, but can be made much hotter by increasing the amount of habanero chilies.
Shawarma Sausage: Traditional Lebanese shawarma made into a portable sausage.
Thai (Issan) Garlic Sausage: An authentic Thai sausage sent in by a reader. This recipe includes "sticky" rice in the formulation
Thai Panang: Another authentic Thai sausage sent in by a reader. I made it and I love it!
COOKED SAUSAGE RECIPES: This type of sausage is either cooked partially or wholly. These sausage most often contain sodium nitrite as a curing agent and can be cooked using a variety of methods which can include, oven-cooking, smokehouse cooking, steaming, or poaching. In addition to cooking, these products are often smoked for additional flavor. Generally the sausages are meant to be reheated before eating, except in the case of semi-dry cured sausage or so-called summer sausage, which, in addition to the added cure, undergo a partial cooking and/or smoking and air-drying stage. Generally they must be kept under refrigeration after processing.
Andouille: Too hot for some; others will undoubtedly add more hot pepper and garlic!
Bauernbratwurst: A farm style smoked bratwurst
Beef Stick, Smoked: American style 100% beef sausage given a heavy smoke.
Bierwurst: A Bavarian sausage, that is generally sliced and eaten cold as a luncheon meat. It has a strong garlic flavor but actually contains no beer.
Bockwurst: A spicy sausage made with primarily with pork and onion and enriched with a heavy cream….goes wonderfully with cold, bock beer!
Butifarra: There are many Spanish versions of this sausage (crudo, blanco, negro, cocinado, etc.). This version is often prepared with white beans, onions and Spanish pancetta.
Cervelas: A "white" emulsified boiling sausage with pistachio nuts; French in origin
Currywurst: A “frank” flavored with curry; a Berlin specialty; served with curry sauce and fried potatoes.
Frankfurters: Tasty hotdogs—not at all like those packaged dogs available in the super’s deli case!
Forest Mushroom Sausage: A savory Chinese sausage made with black mushrooms, and rice wine that can be served in steamed or stir-fry dishes.
Garlic Franks: A plump dinner frankfurter-style sausage that is heavy on the garlic!
Hawaiian Sausage: An island variation on a Portuguese sausage.
Hot Links, California: Not as hot as the other recipes and has a hint of vinegar and pepper.
Hot Links, Bubba’s Five-Alarm: If you like your links hot and smoky, try these.
Hot Links, Red Devil: These are lightly smoked and hot!
Jamaican Jerk Sausage: Don’t try this sausage if you have no tolerance for heat! It’s heavy on Scotch Bonnet peppers and allspice.
Knackwurst: A strong garlic flavored sausage with the texture of a hot dog. Lightly smoked.
Knoblauchwurst: All all-beef garlic hot dog style sausage...not smoked but very heavy on the garlic.
Krautswurst: a specialty of the Steigerwald, in the state of Franconia in Southern Germany.
Linguica: A smoked sausage in the Portuguese style. Some red pepper, but definitely not a hot sausage.
Liverwurst: A Braunschweiger style smoked liver sausage.
Loukaniko: A smoked version of the popular Greek sausage flavored with orange.
Lop Chong: A Chinese sausage, flavored with star anise. This sausage is not smoked, but processed in the smoker.
Lop Chong Dung Goo: A Chinese sausage, flavored with mushroom and not smoked, but processed in the smoker.
Lop Chong Char Siu: A Chinese sausage, containing Chinese-style red BBQ pork and not smoked, but processed in the smoker.
Longanisa Cubano: A Cuban-style pork sausage spiced with very hot Havana chilies.
Longaniza Filipino: A short, fat, spicy sausage. Filipino sausage makers dye this sausage red and therefore it is sometimes called “Red Sausage”
Longaniza Spanish: A long, coarsely ground, Spanish sausage flavored with smoked, hot paprika.
Mettwurst: A cooked version of this sausage. The formulation is one of many versions. The German word "Mett" refers to ground pork, so a literal translation would be "pork sausage".
Oyster Sausage: Not a 100% oyster flesh sausage, but oyster and pork blended with fine herbs, rice and cream.
Parisian Garlic Sausage: If you love garlic, this is for you!
Pepperoni: Try this on your next pizza!
POLISH SAUSAGE-What is said of Italian sausage also holds true for Polish sausage: There are as many formulation as there are Polish or Polish-American sausage makers! The word "kielbasa" simply means "sausage" in Polish.
Polish Sausage: American-Polish Style; Lightly smoked, delicately spiced, subtle flavor and a good griller!
Kabanosy: Heavily smoked, long dry sticks of Polish sausage.
Mysliwska: A true Polish sausage recipe sent from a reader in Poland.
Slaska: A Silesian sausage that is both smoked and boiled.
Wedzona: A smoked Polish sausage from a reader in Poland.
Potato Sausage: If you’re fond of Swedish meatballs, you’ll like these sausages.
Potato Sausage: Italian version of potato sausage, from Grossetto. Can be eaten raw, boiled, or grilled!
Ring Bologna: This emulsion sausage has a nice texture and subtle flavor.
Roasted Garlic Sausage - salsiccia agliata: a savory grilling sausage with chunks of sweet roasted garlic imbedded in the sausage. There are 4 variations of this yummy sausage!
SUMMER SAUSAGES - Summer sausages are also called SEMI-DRY Sausages. They can be made with a starter culture or held in conditions that promote bacterial fermentation that imparts preservation qualities, flavor and texture. I recommend that you use “certified pork” or prepare your own when making these sausages.
Cervelat Sausage: One of a type of European fermented, cooked semi-dry summer sausage. Most countries produce their own unique formulation that may include ginger, cardamom, coriander, nutmeg, etc.
German Summer Sausage: a farmer’s style summer sausage that makes great sandwiches.
Thuringer: A smoked “beef stick” style German summer sausage.
Seafood Sausage: A versatile, delicate shellfish sausage.
Sturgeon Sausage: Sausage made sturgeon is popular with some fishermen in northeast Italy. Sturgeon is called storione in Italian, hence the sausage is called salsiccia storione.
Tony's Smoked Sausage: This is my very first sausage. I am 9 years old!
Weisswurst: A delicate sausage made of veal and pork, often served steamed. Some people refer to them as “white hot dogs”.
LUNCHEON SAUSAGE RECIPES: Luncheon Sausage is a catch-all category for those cured and cooked meats that are generally a large diameter, such as bologna and cotto salami. These products are really a category of cooked sausage...its just that their large diameter makes them conducive to laying onto sliced bread to make a sandwich!
Bologna: Tasty beef and pork luncheon meat that the kids will like.
Bologna—Country Style: An all beef, densely smoked sausage similar to those found in Lebanon County.
Cooked Salami: (also called Cotto Salami) This is a cooked, mildly flavored Italian style salami with a characteristic flavor; made of coarsely chopped pork and beef pork trimmings, flavored with winter savory and garlic and stuffed into large diameter casings.
Galantina: An Italian style-chopped ham luncheon meat.
Gelbwurst: A variation on German bologna, which is nitrite/nitrate free and has less than 1% salt.
Headcheese: A spicy concoction of cured pork meats and rind, which is then cooked and molded into a loaf. Use as a luncheon meat.
Honey Loaf: Very mild, sweet sandwich meat...tasty on rye with a splash of brown mustard
Jagdwurst: A pure pork roll with chunks of cured ham disbursed throughout a baloney-like emulsion.
Leberkäse: Bavarian Style meat-loaf/lunchmeat. It is often eaten sliced thick, fried with a fried egg on top; Also, at lunch, as a sliced meat on a roll with thinly sliced pickle, brown mustard and a side of hot German potato salad or sauerkraut.
Mortadella: This is sausage fully cooked. This more typical of the American-style of Mortadella and contains whole pistachio nuts and black peppercorns.
Mortadella di Bologna: A different formulation. This style of salami called Mortadella di Bologna and is closer to Italian tastes than the one above.
Mortadella di Prato: A Tuscan mortadella made with Alkermes, which gives the meat a reddish color.
Peppered Butt: If you can’t wait for your coppa to dry cure, try this easily prepared, cooked peppered butt. Its called capocollo cotto in Italian.
Pork Luncheon Meat: A large diameter (4 inch) smoked, chopped pork sausage that’s great for sandwiches.
Pressed Ham Loaf: Make this if you want to try your hand at using a pressure mold. I got mine at an eBay Auction
Soppresatta, Tuscan Style: (a Northern Italian headcheese) A mixture of cured pork ham, pork tongue and rind, (spiced in an Italian mode) which is then cooked and stuffed into a roll-shaped luncheon meat; sometimes referred to as “Testa in Casetta” or “Soppressata toscano”.
Turkey-Pastrami Roll: A "pastrami" spiced turkey luncheon meat. Yummy!
Turkey Roll: Both light and dark turkey meat cured and spiced pink peppercorns and capers.
Zampone: (tsam-POH-neh) An Italian lunchmeat, based on the formulation for cotechino.
DRY-CURED MEAT & SAUSAGE RECIPES: Dry-cured sausages are not cooked. This sausage type contains a combination of nitrite and nitrate curing salts. These products are generally dried using a combination of salt and controlled temperature and humidity to reduce the moisture level in the meat below the levels that can cause the growth of spoilage micro-organisms. Dry-cured products can be kept in the cool temperatures of a cellar or larder and do not generally need refrigeration. Like cooked sausages, these products may be flavored using a smoking process.
Bacon, Honey-cured: a dry-cured, honey sweetened American-style bacon, with a heavy hickory smoke.
Basterma: An Armenian dried beef (sometimes called Pasterma). Characteristic of a number of dried meats from Turkey, Syria and Lebanon.
Bauerwurst: A German-style farm sausage that is cured and lightly smoked.
Bresaola: (pronounced breh-ZOHL-ah) is air-dried beef loin or sirloin that comes from Northern Italy and used much the same way as prosciutto.
Coppa: An Italian-style cut from the pork shoulder that is dried for approx. 35 days...It is eaten like prosciutto.
Finocchiona: An Italian salami in the style of those made in the Chianti region of Tuscany.
Hot Salami: A dry cured salami spiced with hot red peppers and Marsala wine.
Hungarian-Style Salami - Salame Ungherese: After lightly smoking, this paprika flavored salami (characteristic of northern Italy) is dry cured.
Hunter Style Salamini: A small, dry salami so-called because they were small enough to stuff in the hunter’s pocket for lunch during a day in the field. Italians call this salami cacciatore.
Landjaeger: This is a small, heavily smoked dry sausage that is characteristically flat in shape. Since its production differs from USDA guidelines, treated (certified) pork must be used. Instructions are referenced in the recipe.
Pancetta: This is an Italian meat prepared from the same cut as American bacon...however it is generally not smoked. It is cured and dried for at least 20 days and can be eaten sliced thin as a cold cut or cooked in a number of recipes.
Pepperoni: With this recipe you can make an old world style dry cured pepperoni.
Plockwurst: A German-style smoked, then dry-cured "salami"
Prosciutto: a cured and dried leg (ham) of pork, aged over thirty days. It is sliced paper thin and eaten as a cold cut. It can also be made from "picnic ham".
Polish Dry-cured Sausage: A small Polish type sausage similar to Italian salamini.
Pork Loin - Dry-cured: (Lonzino) Similar in taste to prosciutto, but much leaner and quicker to make.
Salame Coppata: A style of salami typical of the Veneto region of northeast Italy. It consists of a coppa surrounded by salami, then dry cured. It is also know as Salami Veneziana.
Salami - Calabrese Style: A small diameter salami laden with a lot of hot red pepper.
Salami d'Oca: A salami made from goose. Popular with the Italian-Jewish population when made without both pork casings and cheese.
Salami - Italian Style: An artisan-style of fine grained salami with whole peppercorns similar to those produced in northeastern Italy.
Salami - Luccese: A dry salami typical of the Lucca region of Tuscany.
Salami - Milano Style: This salami is similar to the common type of Italian salami available in the delicatessens of the San Francisco Bay Area. It is characterized by finely ground meat and fat and the addition of cracked black pepper.
Salami - Toscano Style: This salami is characterized by the large pieces of diced fat dispersed throughout the meat...however, the fat content is the same as “regular” salami.
Salami -Turkey: Can’t mix meat and dairy? Like salami? Try this one!
Salchichón: A “cold smoked”, Spanish style dry-cured sausage that is sherry flavored .
Slimmie Jimmie: Italian Style Slim Jims.
Sobresada: A Spanish sausage that is softer and more pate-like than the Italian soppressata.
Soojookh: An Armenian-style, dry cured beef and lamb sausage.
Soppressata -Roman Style: . A lot of confusion surrounds this type because spelling variants and the fact that it can describe a different sausage in different regions of Italy. This particular salami, which is similar to the Roman Spianata, is characterized by a higher fat content and its flattened shape.
Soppressata - Calabria Style: This salumi is from southern Italy and is popular with Italian-Americans, especially those who live on the East coast of the U.S.
Szalami: This is a Hungarian salami in the style from the city of Csaba.
Teewurst: A German-style sausage that is often served at teatime, no less. It is usually spread on pumpernickle or crusty bread.
BRINED MEAT RECIPES: Typically, not sausages, the following recipes are often included with a collection of sausage recipes. Brine-cured products, sometimes referred to as pickle curing, are cured by soaking meats in a "pickle" (a solution composed of salt and curing salts) which often contain sugar, spices and flavorings. The cuts of meat are submerged in in the pickle until the curing agents penetrate the product. Depending upon the particular product, the pickled meat may be either smoked, baked, boiled, broiled or dried and eaten uncooked.
Bacon - Buckboard or Shoulder: This bacon is cured from the pork shoulder and is neither as fatty as slab bacon nor as lean as Canadian bacon...but is sure is good!
Bacon - Honey Cured: This formulation forms a slightly smoky-sweet bacon. It is suggested that you cook this bacon slowly, over medium-low heat, to prevent burning thesugars and darkening the bacon strips!
Bacon - Canadian Style: This is a recipe for a U.S. product that is a brine cured pork loin which is smoked before eating. It is not the “true” Canadian “pea meal bacon” produced in Canada. Pea meal bacon is pork loin which has been cured, but not smoked, then coated with yellow corn meal.
Bacon - Chinese Style: Chinese bacon is not used as a breakfast meat but rather a flavoring agent in many vegetable and noodle stir-fry dishes and soups.
Corned Beef: Once you have the satisfaction of making your own, and after you taste it, you’ll have a hard time going back to “store bought” corn beef!
Ham—Boiled: If you find a good deal on pork picnics, try making this old-fashioned boiled ham. Use it for sandwiches or slice thick and fry with eggs and hash browns.
Ham—Smoked: You can also make this ham from pork picnics, for that smoked cooked flavor.
Ham--Spread: When you have a some trimmings or irregular pieces left over from a cooked ham, this recipe makes a nice spread for crackers or crusty bread.
Pastrami: A smoked beef brisket flavored with cracked pepper and coriander. Makes terrific Reuben sandwiches!
Pigs' Feet: Cured and pickled pigs feet, suitable for "canning".
Turkey Loaf-Smoked: Here is what you can do when the supermarkets have turkey on sale!
Tasso: A Cajun-style smoked pork used as a flavoring in jambalaya, etc.