The Cooking Inn : Sausage & Prepared Meat Terminology V PageSelect a name from the list to go to it's site
Veal Loaf (cooked meat specialty) :
The meat in the loaf is primarily veal with some pork.
Venison Sausage (cooked, smoked sausage):
5 lb cubed venison
1 lb cubed suet
3 tblsp salt
1 tblsp black pepper
1 tsp red or cayenne pepper
1 tsp paprika
1 tsp sage
2 tsp garlic powder
1 sausage casings
After grinding & mixing the venison & suet with the seasonings, fry a small patty to check for taste. If it's too mild, add small amount of red pepper until proper taste is reached; if it's too hot, add more venison. Stuff in casings & smoke 28 to 30 hours.
Vienna Sausage (cooked, smoked sausage):
Ingredients similar to frankfurters. Term most often applied to
small, open end sausages packed in cans of water. These are made into
80-foot lengths and cut into two-inch portions for canning. The name,
vienna-style sausage, may also be used interchangeably with wiener or
frankfurter.
