The Cooking Inn : Sausage & Prepared Meat Terminology S PageSelect 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.
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
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.