The Cooking Inn : Sausage & Prepared Meat Terminology M PageSelect an item from the list to go to it's site
Macaroni and Cheese Loaf (cooked meat specialty):
Made of finely ground pork and beef with generous quantities of
Cheddar cheese and macaroni distributed throughout.
Mettwurst (uncooked, smoked sausage):
Cured beef and pork, ground and lightly spiced with allspice,
ginger, mustard and coriander, smooth; spreadable consistency; cook
before serving.
Milano Salami (dry sausage):
Principally cured lean
pork, coarsely chopped and some finely chopped lean beef; frequently
moistened with red wine or grape juice; usually highly seasoned with
garlic and various spices; air dried; chewy texture.
(sandwich spread; cooked meat
specialty)
Made of lean beef and pork trimmings; cured; finely ground, spiced.
Mortadella (semi-dry sausage):
Italian-style sausage composed of very finely chopped, cured pork
and beef with added cubes of white fat; delicately spiced with garlic
and anise; smoked at high temperature; air dried.
Mortadella, German Style (cooked meat specialty) :
High grade, finely chopped bologna with cubes of fat pork and
pistachio nuts added; smoked at high temperature.
Mutton Sausage:
From England, this is a recipe from the West Country
1 lb (450g) lean mutton
4 oz (100g) mutton suet
4 oz (100g) breadcrumbs
2 oz (50g) boiled bacon or ham, roughly chopped
stock
pepper
salt
Mince the meat and suet, mix in the breadcrumbs and bacon, moisten with stock if necessary, and fill into casings.
Another recipe gives five parts of mutton to two parts of pork and one of rusk (biscotte), moistened with fresh sheep's blood.
