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The Cooking Inn : Sausage & Prepared Meat Terminology G Page Select 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 Sausage.

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.

A typical recipe:

5 lb lean beef from chuck
3 lb lean pork ocubed
2 lb pork fat, cubed
5 tbsp salt
1 cup brandy ( optional )
1 1/2 tblsp sugar
2 tblsp whole peppercorns
1 tblsp white pepper
1 tsp ground coriander
2 tsp garlic finely minced
1 tsp cardamom
1/2 tsp prague powder number 2 ( cure )
4 feet casings

After grinding the meats and herbs and cure together allow to sit in the frige 24 hours before placing into casings.
(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 slab form.

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.

Ground Beef Summer Sausage:
2 lb ground beef
4 tblsp Morton Tender Quick salt
1/4 tsp garlic powder
1/4 tsp coriander seed
1/4 tsp basil leaves
2 tblsp liquid smoke
1 c water
1/4 tsp ground pepper
1/4 tsp mustard seed
1/4 tsp nutmeg

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.

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