The Cooking Inn : Sausage & Prepared Meat Terminology G PageSelect an item from the list to go to it's site
Garlic Sausage (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
Genoa Salami (dry sausage):
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.
After grinding the meats and herbs and cure together allow to sit in the frige 24 hours before placing into
(Note) If you do not use the alcohol(brandy) you will need prague powder number 1 in addition
to number 2.
Follow the directions. Allow to hang in a cool clean place (a unheated attic or cellar, that
has been cleaned a few days prior, and where rodents or other critters cannot get to it. It needs to cure
and dry for about 9-12 weeks depending on how dry the area is that its hanging in.
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
Goettinger Cervelat (semi-dry sausage):
Is a high quality dry, hard sausage; pork and
beef; delightfully spiced.
Goteberg Cervelat (semi-dry sausage):
Is made of coarsely chopped pork and beef;
heavily smoked, seasoning is salty and somewhat sweet from the spice,
cardamon; of Swedish origin.
Gothaer Cervelat (semi-dry sausage):
Is a cervelat of German origin; made only of very lean
pork, finely chopped and cured.
Mix all ingredients together and form into 2 rolls, 2
inches in diameter (makes 4 rolls). Seal roll in aluminum foil
and refrigerate 24 hours. Bake 1 hour and 15 minutes in foil
at 350 degrees in broiler pan. Open the foil and drain. When cool,
wrap in plastic wrap and refrigerate.