The Cooking Inn : Sausage & Prepared Meat Terminology K PageSelect an item from the list to go to it's site
Kielbasa (uncooked, smoked sausage):
Coarsely ground lean pork with beef added; highly seasoned with
garlic.
Knackwurst (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.
Knoblouch (cooked, smoked sausage):
Is an all beef cooked salami. The meat and the
processing are under Rabbinical supervision; mustard, coriander and
nutmeg added to regular seasonings.
Krautwurst:
5 lb ground turkey
2 16 oz cans saurekruat, do not drain
1 tblsp caraway seeds
Combine all ingredients. Chill thoroughly. Stuff into hog casings.
Note: Chilling the mixture makes it easier to pass through the grinder.
Kosher Salami (dry sausage):
Is an all beef cooked salami. The meat and the
processing are under Rabbinical supervision; mustard, coriander and
nutmeg added to regular seasonings.
