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The Cooking Inn : Sausage & Prepared Meat Terminology S Page Select an item from the list to go to it's site

Salami (dry sausage):
General classification for highly seasoned dry sausage with characteristic fermented flavor. Usually made of beef and pork; seasoned with garlic, salt, pepper and sugar. Most are air dried and not smoked or cooked. The cooked salamis are not dry sausage.
  • Alessandri and Alpino Salami are Italian-type salamis of American origin. (see below, Italian Salami).
  • Arles is a salami of French origin; similar to Milano, but made of coarsely chopped meat. (See below, Milano Salami).
  • Beerwurst, Beer Salami is a cooked sausage of German origin; beef and pork, chopped and blended; seasoning includes garlic; cooked at high temperatures; smoked. Packaged in slices or in bulk rolls for slicing. (See below, Cooked Salami).
  • Calabrese Salami is a dry sausage of Italian origin; usually made from all pork; seasoned with hot peppers.
  • Cooked Salami is made from fresh meats, which are cured, stuffed in casings, then cooked in the smokehouse at high temperatures. May be air dried for a short time; softer texture than dry and semi-dry sausages. Cooked salamis are not dry sausage. They belong to the cooked sausage group and must be refrigerated.
  • Cotto Salami is a cooked salami; contains whole peppercorns; may be smoked as well as cooked. (See cooked Salami).
  • Easter Nola is a dry sausage of Italian origin; coarsely chopped pork; mildly seasoned; spices include black peppers and garlic.
  • Genoa Salami 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.
  • German Salami is less highly flavored and more heavily smoked than Italian; contains garlic.
  • Hungarian Salami is less highly flavored and more heavily smoked that Italian salami; contains garlic.
  • Italian Salami includes many varieties named for towns and localities, e.g., Genoa, Milano, Sicilian; 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.
  • Kosher Salami is an all beef cooked salami. The meat and the processing are under Rabbinical supervision; mustard, coriander and nutmeg added to regular seasonings. (See Italian Salami).
  • Sicilian Salami -- See above, Salami, Italian.

Salsiccia (fresh sausage):
Made of finely cut pork; highly spiced; unlinked; Italian origin.

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Scrapple (cooked meat specialty):
Ground cooked pork combined with cornmeal; other flours may be used in small amounts; available in loaf, brick or rolls, canned.

Souse of Sulz (cooked meat specialty):
Similar to head cheese except for sweet-sour flavor added by vinegar pickling liquid; dill pickles, sweet red peppers and bay leaves sometimes added.

Seafood Sausage:
1/2 lb whitefish, skinned, boned
1/4 lb salmon, skinned and boned
1/4 lb shrimps, peeled
2 tblsp finely minced onion
1 bunch parsley; stems removed
1/2 tsp salt
1/4 tsp cayenne pepper
1/2 c egg whites
4 feet sausage casings

Cut the fish in 1-inch pieces. Place all ingredients except casings in a food processor and pulse until coarsely chopped. Or, pass all the ingredients through a meat grinder fitted with medium holes. Stuff the mixture into sausage casings or form 2 long sausages in plastic wrap. Poach the sausages in gently simmering water for 5 minutes, drain and let cool. If you have used plastic wrap to form the sausages, remove it when sausages are cool. Cut sausages into 6-inch lengths. To serve, grill the sausages or place under a preheated broiler. Since the sausages are already cooked, we want only to reheat them and crisp their skins. Makes 8 Sausages

Smokies (cooked, smoked sausage):
Coarsely ground beef and pork; seasoned with black pepper; stuffed and linked like frankfurters.

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