The Cooking Inn : Sausage & Prepared Meat Terminology L PageSelect an item from the list to go to it's site
Landjaeger Cervelat (semi-dry sausage):
Is a semi-dry sausage of Swiss origin; beef
and pork; heavily smoked with a black, wrinkled appearance; in links
the size of large franks, but pressed flat.
Lebanon Bologna (semi-dry sausage):
Originated in Lebanon, Pennsylvania; made of coarsely chopped beef;
heavily smoked; has a tart, tangy taste; dark surface appearance.
Linguica (uncooked, smoked sausage):
Portuguese sausage made from coarsely ground pork butts, seasoned
with garlic, cumin seeds and cinnamon, cured in vinegar pickling liquid
before stuffing; smoked; also called Longanzia.
Liver Cheese or Liver Loaf (cooked sausage, sometimes
called liver pudding) :
Ingredients and processing similar to liver sausage but with slight
alteration to achieve more body for slicing. Molded in sandwich-size
brick shape.
Liver Sausage, Liverwurst (cooked sausage):
Finely ground, selected pork and livers; seasoned with onions and
spices; may also be smoked after cooking or may include smoked meat such
as bacon. (See Braunschweiger).
Lola or Lolita (dry sausage):
Italian origin; made of mildly seasoned pork; contains garlic.
Luncheon Meat (cooked meat specialty):
Chopped Pork, ham and/or beef, tastily seasoned and ready to serve.
Available in loaves, canned or sliced in vacuum packages, sliced.
Lyons Sausage (dry sausage):
An all-pork sausage with finely diced fat; of French origin;
seasoned with spices and garlic; cured and air dried.