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Salami Salsiccia Scrapple Seafood Sausage Souse of Sulz Smokies

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 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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