The Cooking Inn : Sausage & Prepared Meat Terminology A Page

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Alessandri (dry sausage):

An Italian-type salami of American origin.

Alpino (dry sausage):

An Italian-type salamis of American origin.

Andouille Sausage (dry sausage):

Andouille is a tradition Cajun smoked sausage, stuffed in relatively large casings, then cut into thin slices for cooking.

2 1/2 lb ground pork
2 tblsp garlic, minced
1/2 tsp Black Pepper
1/2 tsp cayenne
1/8 tsp thyme
1/2 tblsp paprika
1/8 tsp bay leaf
1/8 tsp sage
2 1/2 tsp liquid smoke

In a large bowl, mix together the ground pork with the garlic, pepper, cayenne, thyme, paprika, bay leaf, sage, and liquid smoke. A wooden spoon works well.

Arles (dry sausage):

A salami of French origin; similar to Milano, but made of coarsely chopped meat.

Armadillo Sausage (smoked or fresh sausage):

Native to Texas (USA), this is made with 4lb (1.8kg) armadillo meat, finely minced, and 1lb (450g) breadcrumbs seasoned with allspice, chopped sage, whole black peppers (crushed) and salt. If the mixture is put into large casings it is smoked, if put into small casings it is fried, grilled, or broiled.

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