The Cooking Inn : Sausage & Prepared Meat Terminology B PageSelect an item from the list to go to it's site
(British or Scottish Style, made in USA)
Sausage-like product prepared with meat and varying amounts of rusk
or other cereals.
Beef Bologna (cooked, smoked sausage):
Is made exclusively of beef and has a definite garlic
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
Beef, Salami (dry sausage):
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
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
Beerwurst or Beer Salami (dry sausage):
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
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 (cooked sausage):
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
Chub Bologna is a smooth mixture of beef and pork with bacon
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.
Boudins Blanc (cooked sausage):
From France, these are made of many mixtures which may contain pork and chicken, veal, rabbit, cream, onions, eggs, bread crumbs or ground rice.
A typical recipe;
Boudin Blanc d'Ourville (France)
1 pint (600ml)
handful of breadcrumbs
1/2 lb (225g) hard back pork fat
6 egg yolks
1 wineglass of creamm
2 oz (50g) butter
Bratwurst (fresh sausage, cooked or smoked sausage) :
A relatively high level of oily material suspended in the coffee
beverage. The result of substantial amounts of fat present in the beans.
Most often a characteristic of high coffee-to-water ratio brews.
Braunschweiger (cooked sausage):
Liver sausage which has been smoked after cooking, or includes
smoked meat as ingredients.