chourico

It s impossible to visit Portugal without being confronted by evidence of a stew so ubiquitous that many consider it to be the national dish. In an effort to lay primary claim to cozido, the Portuguese have attached a suffix; in most restaurants, diners order Cozido à Portuguesa. This distinguishes it from the cocidos popular in Spain and translated variously by the cuisines of many South American countries.

Some food historians pinpoint the first fragrant and complex aromas rising from the stewpot to the 15th century, crediting the Portuguese navigator Prince Henry with transforming and elevating the national cuisine with the introduction of foods from the New World. Pineapples, potatoes, and tomatoes made their first appearances on European tables as a response to his proclamation to sailors to return with unfamiliar seeds and edible plants. Historically, Portugal had been welcoming exotic foods since Roman olives and grapes found homes in the South, later joined by Moorish figs, lemons, and rice. At one time or another, most of these now-common victuals leaped feetfirst into a cozido someplace along the line.

Foodies generally agree that Cozido à Portuguesa originated in the northern province of Beira. The more traditional versions feature morcela or chourico, two kinds of smoked sausage and beef shin. Another interpretation combines chicken with carrots, cabbage, and an assortment of other vegetables, including chunks of potato.

Spaniards offer cocidos brimming with garbanzo beans, such as Cocido Madrileno, which marries salt pork, pig trotters, or smoked ham with chicken and sausages. These meats are dressed with garlic, onion, and potatoes into a flavorful stew. Cocidos are especially popular in the north of Spain where the liquid is served in a first soup course, followed by the stewed meats and vegetables served with pasta.

Coastal regions, both in Portugal and Spain, as well as in South American countries that feature their own similar stews, salt cod, mackerel, and other fresh fish can substitute for or complement the meats. More elegant presentations feature lobster, shrimp, or crab. While these seafood versions are prepared as traditional cozidos, they may appear on menus as Caldeirada or Bacalau.

Regardless of spelling, the dish is rarely cooked in the same way twice. Traditional cozido contains pork, beef, or chicken, and root vegetables in addition to whatever greens are on hand. Many cooks add potatoes or rice to create a complete meal in a bowl. With this Latin stew, however, as with stews the world over, the sky is the limit; dried fruit, fresh fruit, and a world of seasonings might make a happy splash based upon the cook’s whim.

Source: WiseGEEK

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Chipolata

Chipolatas are small pork sausages that are Italian in origin. They are enjoyed throughout Europe, with special popularity in the UK as a breakfast sausage. The origins of these sausages suggest however, that Italians most frequently used these them as main dishes during luncheon or dinner meals.

Records dating back almost 400 years make note of an Italian onion stew called cipollata, which may have at least occasionally included the addition of pork sausages. The termcipollata is more closely connected to the Italian word for onion, cipolla than it is to a word for sausage. So the stew may not have always included these sausages.

In France, chipolatas are often served as an addition to meats or vegetables that are fried and then glazed with Madeira. Such a dish may be called a la chipolata, meaning with sausages.

Chipolatas in France often differ slightly in ingredients than their British cousins. The French sausages tend to be made of coarsely ground pork butt or shoulder, stuffed into a casing. Seasonings may include coriander, chives and thyme. Occasionally cloves or red pepper flakes may be added to the mix before the meat mixture is stuffed into casings.

British chipolatas usually add rice to the meat, which cuts down a little on fat content, but does add more carbohydrates. Often, the British refer to any types of small pork sausages as by this name. The French tend to be more particular in defining chipolatas as a specific type of sausage.

Most US residents know chipolatas as an Italian sausage, though they greatly resemble many of the breakfast link sausages commonly in use. They may be a nice change as they offer extra spice and an “Italian” flavor, which can enliven omelets or make an excellent addition to traditional egg dishes, like fried, poached, or scrambled eggs. These sausagesare especially good in frittatas, or for an Italian inspired quiche as well.

American chipolatas tend not to have added rice, though if one prefers this taste, one can purchase British sausages on the Internet. They are also sometimes available in gourmet or International food stores, and can provide one with a comparison between UK and American cuisine.

Soucre: WiseGEEK

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Boudin blanc

Boudin blanc is a type of white link sausage made from pork, normally with the meat from the liver and heart. Unlike its counterpart, boudin noir, white sausage contains no blood. It is commonly available in two versions, Cajun or French-Belgian.

The Cajun version, most popular in the southern Lafayette and Lake Charles areas of the state of Louisiana in the United States, contains seasoned pork rice dressing, similar in taste to dirty rice. Dirty rice, another well-liked Cajun dish, is customarily flavored with poultry giblets and the so-called holy trinity of Southern cooking: a mixture of onion, green bell pepper, andcelery. The French-Belgian version of the sausage has a much subtler flavor provided by milk instead of rice. Both versions are typically packed into pork casings and formed into links.

In the U.S., in the cultural vicinity of French Louisiana called Acadiana, the word boudin always refers to boudin blanc and no other variations of the sausage. The largely Francophone population in the area generally considers it one of its staples, and this region consumes more of this sausage than any other in Louisiana.

In Louisiana, boudin blanc has been traditionally cooked through braising or simmering. In recent years, the practice of lightly oiling the sausages and gently grilling them has gained popularity in Baton Rouge and New Orleans, especially during tailgate parties commonly held in stadium parking lots before sports events. The French-Belgian version of the sausage is generally grilled or sauteed.

An appetizer version has gained popularity over the years in New Orleans cuisine. The sausage is either purchased in bulk, without the casings, or removed from the casings after purchase. It is then shaped into balls, dipped into a batter, and deep-fried until golden brown.

Boudin blanc de Rethal is a specialty sausage normally only produced in Rethal, France. It is protected by a French law that prohibits the use of non-local, pre-approved ingredients in some foods. By rule, it can only contain pork meat, fresh whole eggs, and milk. Any fillers, such as flour or breadcrumbs, are prohibited.

The popularity of boudin has increased dramatically over the past few decades, a trend largely attributed to famous Cajun chefs promoting the sausage in their cookbooks and on cooking shows. Several types can be purchased online or through food specialty catalogs. It can also be found for sale at convenience stores throughout the South, where it is commonly steamed and dispensed from countertop rice cookers.

Source: WiseGEEK

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Boerewors

Boerewors is a traditional South African sausage that was originally created by Dutch settlers using available meat and spices. The name of the food literally means "farmer’s sausage", and it often was made by farmers from the animals they raised. The original recipes for boereworsused beef, pork and sometimes lamb mixed with spices and fat and then stuffed into pork casings. The sausage is intended to be used and cooked while fresh and does not age well, unlike a similar variety known as droewors, which is dried. When prepared, the sausage is usually grilled and can be served as a picnic food or included in a common dish with cornmeal porridge.

The standard meats used to make boerewors are beef, pork and lamb. When the popularity of the sausage began to spread, the variety of meats that were used increased and started to include more exotic varieties of local wildlife, such as ostrich. In the mid-20th century, certain producers started to use less expensive types of meats, including byproducts, offal and other fillers. Authentic boerewors is almost entirely meat. One final ingredient that is mixed with the roughly diced meat is spek, which essentially is diced pork or beef fat, although many recipes actually call for the use of chunks of diced bacon instead.

The meat in the boerewors is complemented by a variety of spices. The exact amounts are usually developed by the sausage maker and, in some situations, are kept as close family secrets. In general, the basic spices used are coriander seeds, nutmeg, allspice, cloves and thyme. They can be added raw to the mixture or can be roasted first to bring out a different flavor.

When boerewors started to be commercially produced, non-traditional ingredients were introduced. These included items such as cheese, garlic, tomato sauce and chicken. Although these varieties are still sold, they are not generally considered true versions of the sausage.

To make the actual sausage, the ingredients are chopped, combined and stuffed inside a pork casing. The most common shape for boerewors is a very long, continuous coil. It is not aged like some sausages and needs to be refrigerated to prevent it from spoiling.

Finished boerewors is normally grilled or fried. It can be served on a roll with onions or by itself with other vegetables. One classic dish uses the sausage diced and mixed with a very coarse cornmeal porridge called pap, which is similar to Italian polenta.

Source; WiseGEEK

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Weisswurst

A mildly spiced white sausage, weisswurst is a Bavarian delicacy. The blend of fine cuts of pork and veal is traditionally served for breakfast. It can be bought from specialty meat shops or served in German restaurants.

One of the most famous foods from Munich, traditional weisswurst is usually served in pairs ofsausages. Lean cuts of veal and pork are accompanied by finely-ground mustard seed, parsley, onion powder, and white pepper. The white sausage is enclosed in a thin skin, which is not meant to be eaten.

Cooked in scalding hot water, the slightly sweet dish is normally served before noon. Typically, the only people who request the meal as a lunch or dinner dish are tourists. When served, the pairs of sausages are typically still in water, nestled in a covered pot to retain its warm, moist texture. The sausage can be served with other traditional German foods, such as soft bread pretzels, sweet apple mustard, and white wheat beer, or weissbeer.

To eat a weisswurst, simply cut it with a knife and fork like most other meat dishes. Locals often suck the meat from the skin at each end of the packaging. The sweet mustard served with the dish can be spread on top of the meat to enhance its flavor. Sliced onions may also be served atop the dish.

Since weisswurst is very tender, it should be cooked on low heat. To make sure that aweisswurst sausage is fresh, the parsley flecks beneath the nearly pure white skin can be checked. If these flakes are no longer a vibrant green and instead are a dull gray color, the sausage should not be eaten.

When purchasing weisswurst for cooking, chefs should keep in mind that four sausages can generally be made from one pound (half of one kilogram) of the meat. Other serving suggestions for weisswurst including pairing the meat with German red cabbage, mashed potatoes with gravy and mushrooms, or sauerkraut. It can be sweetened with the addition of brown sugar, cloves, and nutmeg when cooked. Onions, allspice, salt, and bay leaves are other popular seasonings when simmering this dish at home.

These German sausages can be added frozen to simmering water. Cover the sausages and keep them in the simmering water, removing them from heat as boiling bubbles begin to form. Steep the meat in the water for five to ten more minutes before serving.

Source: WiseGEEK

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Blood Sausage

Blood sausages are links of pork or other meats mixed with blood, which gives them their distinctive dark color. This type of sausage is made in countries all over the world and goes by names such as blutwurst in Germany, boudin noir in France and morcilla in Spain. In the southern United States, these spicy sausages are popular and can be found at many restaurants and roadside stands. Blood sausage has been made for thousands of years and was even written about by the ancient Greek poet Homer.

Rich Flavor

This type of sausage is distasteful to some consumers because of the blood content, which is perceived as unpleasant or offensive. When made properly, however, blood sausage should not have the metallic taste that many people link with blood. Instead, it has a rich and complex flavor that many people consider to be delicious alone or as a complement to soups, stews and other dishes.

Ingredients

In its most basic form, blood sausage contains onions and a few herbs and spices cooked together with pork, to which the blood is added. Additional ingredients might include cream, seasonal vegetables or heavier spices. After being thoroughly stirred together so that theblood distributes evenly, the mixture is forced into sausage casings. The proper amount ofblood and thorough mixing are important so that clots of blood do not form in the sausage, which can make for an unpleasant experience for the diner. After being made, blood sausagecan be cooked and canned, dried or eaten fresh.

Slaughtering

Blood sausage is considered to taste best when it is made with fresh blood that has not coagulated, so it is one of the first products that is made from a slaughtered animal. After being slaughtered, the animal is suspended and bled. The blood is collected in a basin and usually is kept somewhere cool while the animal is being butchered and dressed.

Freshness

Fresh blood sausages generally will keep for only a few days, although they can be frozen. This type of sausage has a short shelf life when fresh, so it frequently accompanies a traditional post-slaughter meal, which includes other delicate meats, such as the liver. It usually is available for sale in a precooked or cured form, which tastes very different from fresh sausage. For this reason, many chefs who have access to a good butcher prefer to make it fresh, although obtaining fresh blood can be difficult in some areas.

Source: WiseGEEK

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Loukaniko Sausage

Loukaniko is a type of Greek sausage often seasoned with garlic and orange peels or chilispices. Made primarily with ground pork meat, lamb or beef might be mixed in as well. Eaten alone or as part of other recipes, loukaniko can be homemade or found in specialty stores or at Greek butchers.

Pork, often shoulder, and garlic are always included in loukaniko. Orange peel, or zest, is normally used as flavoring, though some spicier northern Greek versions may omit the citrus and add chilies instead. Fennel, cinnamon, and leeks are often used as seasonings as well. Many other herbs, seasonings, and meats may also be included, and recipes vary among regions.

Dry milk powder is sometimes added to help keep the meat moist. Greek white wine, likeretsina, may be added to the sausage as well. Seasonings such as coriander, oregano, salt, and pepper are also suggested in some versions. For spicier sausage, ground red pepper or chopped chili peppers may be included.

The sausage is most easily made with a meat grinder and a sausage stuffer. For those who do not have a meat grinder handy, a food processor is a suitable substitute. Buying ground meat is also an option. Likewise, a sausage stuffer can be replaced by a pastry bag or a liter- or gallon-sized plastic storage bag with one of the corners cut off.

To make loukaniko, the pork, and other meats if used, is cut into cubes and placed in the meat grinder or food processor to create ground pork. The pork should be kept very cold so the meat and seasonings bind properly and the texture remains desirable. Placing the pork in the freezer, then keeping it on ice when it is not being worked with, is suggested. The chilled ground meat is placed in a stand mixer with a paddle attachment and mixed with the spices.

Once thoroughly combined, the mixture is chilled again, then stuffed into casings. Casing are normally hog but can be beef instead. After the sausage is stuffed into the casings, they are twisted into links and the ends are tied off. Then, they are hung from a rack to dry. Once dry, they are refrigerated overnight while they cure.

Although loukaniko can be eaten alone, it can also be used in other recipes. For example, sliced loukaniko can be combined with eggs, feta cheese, salt, and pepper, to create a sausagefrittata. The meat and flavorings can also be mixed together and formed into patties ormeatballs.

Soure: WiseGEEK 

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Head Cheese

Head cheese is not actually cheese, but a jellied meat dish made from the head of a pig or calf. Occasionally, a sheep’s or cow’s head may be used. Head cheese typically takes the form of a large sausage and is served sliced as a cold cut. Alternatively, it may be made in a mold or pan and served as a terrine. It is usually eaten slightly chilled or at room temperature, to prevent the gelatin from melting.

To prepare head cheese, the cook must procure the head of a freshly slaughtered pig or calf. The head must be carefully washed and scraped clean. If the head is a pig’s, the bristles are shaved or plucked. If another animal, such as a calf or cow, the head is skinned. The head is split or quartered and the eyes are removed and usually discarded. The ears are removed and the ear canals cleaned of wax.

To make head cheese, the split or quartered head is then simmered in a large stockpot until the meat is so tender that it falls off the bone. The skull is removed from the cooking liquid and allowed to cool enough so that it can be handled. The meat is then picked off the skull and chopped.

Seasonings and sometimes vegetables are added to the chopped meat. The cooking liquid is strained and added to the chopped meat. The cooled meat mixture is then poured into pans or molds and refrigerated until set. The collagen that has leached into the cooking liquid from the marrow and cartilage of the head will gel the stock upon cooling. When cold and solidified, the head cheese is removed from the mold, sliced, and served.

The cooking process is where head cheeses diverge according to culture and taste. Some cooks add a pig’s foot along with the skull for added collagen. Ingredients vary by culture and region, thus altering the color of the head cheese accordingly. In Southern Louisiana, in the United States, head cheese, also known as souse, is traditionally flavored with vinegar and hot sauce. Vinegary Pennsylvania Dutch souse is also made with the addition of a pig’s foot, and occasionally the tongue of the animal.

Germany’s presskopf features vinegar or pickles and may also contain beef tongue. Denmark’ssylte is spiced with thyme, allspice, and bay leaves and served with pickled beets andmustard. Head cheese in England is called brawn, and in Scotland, it goes by the name potted heid. In Latin America, you can find it on the menu as queso de cabeza, and in Mexican markets, look for queso de puerco. Head cheese is also available in Hungary, disznósajt; Croatia, tlačenica; and Estonia, sült. The latter variety of head cheese often features the addition of green vegetables and carrots.

Modern cooks who wish to produce their own head cheese but lack ready access to a fresh pig’s head can substitute pork shoulder and unflavored gelatin. Also, varieties of head cheese are made that contain no red meat but instead are made with chicken and fish.

Source: WiseGEEK

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Chorizo

Chorizo is a type of pork sausage originating in the Iberian Peninsula. Today, there are variations found in Spanish and Portuguese-speaking nations around the world. It comes in many varieties, from the cured to the fresh, from the spicy to the sweet, and holds an honored place in many cuisines.

Spanish chorizo traditionally contains peppers that give a red color and smoky flavor to the sausage. A cured food, it may be eaten plain or cooked, and the taste ranges from mild to spicy. Some varieties are only semi-cured and must be cooked before they are eaten; this type is often used in huevos con chorizo, or fried chorizo with eggs. The Portuguese version is similar to the Spanish, but it is made with wine and smoke-cured.

In the New World, chorizo is typically fresh, so it cannot be eaten without cooking. Both red and green varieties can be found in Mexico. Non-pork versions also exist, and may include beef or venison. Chorizo con huevos is a popular Mexican breakfast dish consisting ofscrambled eggs mixed with the sausage. It may be eaten plain, with rice and beans, or in abreakfast burrito.

The Philippine version is called longaniza and made with native spices. Regional variations abound throughout the country, with garlicky, sweet, and sour versions made of pork, beef, chicken, or tuna. Chorizo can also be found in various forms throughout South America, where it is defined rather loosely. Nearly any coarsely-ground sausage may be referred to by this name in this part of the world.

Chorizo in its many incarnations is one of the world's most popular and delicious sausages. The Mexican version is easy to find in Mexican restaurants throughout the United States, while the Spanish version is often served in tapas bars. It can sometimes be found in the supermarket as well, and even kosher versions are available.

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Bockwurst

Bockwurst is considered to be one of the most popular varieties of German sausages, particularly within Germany itself. The sausage originated in Berlin and is believed to have been invented by a restaurant owner by the name of Scholtz in the 1880s. In addition to being a popular German food, bockwurst can also be found abroad, particularly in western countries and in the United States. In fact, bockwurst and similar variations on the sausage are made in some parts of America.

The traditional recipe for this kind of sausage calls for veal and pork, which are finely ground before being fitted into the sausage casing. The recipe usually relies more heavily on veal than on pork. Modern variations on the dish use other meats and poultry including turkey, chicken, lamb, and pork. It is rare, but not unheard of, for the sausage to be made with horse meat. In some parts of Germany, particularly in the northern regions, bockwurst is sometimes made with fish.

As with most sausages, bockwurst gets most of its flavor from the herbs and spices that are used to season it. This sausage is most commonly flavored with salt, pepper, and paprika. The pepper that is used is usually white pepper, not black pepper. The sausage may also be flavored with parsley or chives, sometimes both. The color of the final product will be largely determined by the kind of meat that is used and the type and quantity of herbs and spices that are included for flavoring.

All of these ingredients are mixed together before the sausage is put into its casing, which is a natural product. Once this is done, the bockwurst is smoked. After the smoking process is complete, the bockwurst can be prepared and enjoyed. It may be heated and cooked by simmering it in water or by grilling it. The condiment most commonly served with bockwurst is yellow mustard.

The sausage is commonly served only with mustard and a piece of bread or a crusty roll. It is also sometimes served along with a salad or potato salad. It is normally eaten as part of a mid-day meal or an evening meal. In some cases it is served at breakfast with toast, eggs, and preserves. In true German fashion, when the sausage is enjoyed later in the day, it is commonly accompanied by a glass of beer or two.

Source: WiseGEEK

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Bierwurst

Bierwurst is a German cooked, smoked Brühwurst sausage originally from Bavaria, with a garlicky flavor and dark red color. It is seasoned with black peppercorns, paprika, and mustard seeds for flavor.

The meat is partially cured and then made into the sausage with the other ingredients, after which, the sausage is further cured, smoked and then blanched.

It is usually sold as sandwich meat. Unsmoked, fresh Bierwurst will last for two days in the refrigerator. Precooked beerwurst will last for 5-7 days. Contrary to the name, Bierwurst does not contain any beer, but rather, is eaten as snack with beer. Bierschinken is eaten in a similar way.

(bierwurst = beerwurst)

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Bauerwurst

A German artisan-style sausage that is available as a short plump light colored sausage or a longer, half round darker colored version. Mildly flavored, the Bauerwurst sausage contains both beef and pork with seasonings such as mustard seed, pepper, marjoram, paprika, mace, caraway, and garlic. This sausage is considered to be a raw sausage (Rohwurst), often being dry cured or smoked prior to being sold. When made as a plump short sausage, Bauerwurst may be served in a bun garnished with sauerkraut or when made as the longer stuffed sausage it is served as an appetizer or sliced for use in a main dish with other ingredients such as potatoes, vegetables and sauerkraut. Bauerwurst Sausage may also be referred to as Bauernwurst.

Source: Reciptetips

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Kielbasa

Kielbasa is literally the Polish word for sausage, although native Poles consider it to be a generic term, much like asking for a non-specific soda in a restaurant. There are dozens of varieties available, so shoppers would need to know the specific name of the sausage they desire. In the United States, however, the term "smoked Polish sausage" has almost become synonymous with kielbasa when describing a precooked smoked sausage made with pork,garlic, marjoram, salt and pepper.

Many varieties of sausage sold in grocery stores are of the uncooked German variety, but a true kielbasa is sold precooked in a large hog casing. It is the smoking process that separates it from other pork sausages. Kielbasa is also seasoned with spices such as garlic and marjoram, not the sage or Italian spices often found in uncooked sausages.

Kielbasa is traditionally served with hearty vegetables such as onions, cabbage and red potatoes. It can also be used in conjunction with, or in place of, the smoked andouille sausage often featured in Cajun cooking. Gumbo recipes may call for cooked smoked sausage, andkielbasa makes a good addition to the traditional Cajun side dish of red beans and rice.

There are other dishes in which kielbasa may be an acceptable addition or substitute. Some cooks use it in place of meatballs or ground beef in spaghetti sauce, for instance. When boiled or grilled, it can be cut into bun-sized portions and served on hot dog buns like bratwurst or Italian sausages. Sliced kielbasa can be combined with sauerkraut in a large pot and heated through on a stove top. Because this sausage is precooked, it can be boiled, pan-fried, broiled or grilled without concern about raw or undercooked pork.

The product sold as Polish sausage or kielbasa in many grocery stores is not necessarily the authentic variety created in Poland and other eastern European countries. Sometimes cheaper cuts of pork, beef and chicken are combined with sodium nitrites and liquid smoke to create a more commercially viable form, but the ingredients of authentic kielbasa are simply the best cuts of pork seasoned with salt, pepper, garlic and possibly marjoram. It used to be "cold smoked" for a few days, but it is now "hot smoked" by placing the stuffed sausage casings in a smoker for several hours.

Source: WiseGEEK

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Pepperoni

One of the most popular toppings on American-style pizza is a spicy Italian dry sausage calledpepperoni. It is sold in solid sticks at many ethnic meat shops and delicatessens, or pre-sliced in vacuum packs at most grocery stores. Pepperoni destined for pizza topping may be approximately 1 inch (2.54 cm) in diameter, while that destined for use in Italian submarine sandwiches is often twice that size. Some pizza shops use a larger size slice to reduce the chances of it burning while in an extremely hot pizza oven.

Italian immigrants brought with them a tradition for curing meats and packing them into natural casings for drying and preservation. These dried and fermented sausages could be stored at room temperature for months, which would prove very useful during extended winters with little to no access to fresh meat. The dry sausage known as pepperoni was not a native Italian recipe, although there are several native salamis and sausages that use similar ingredients.

The name is an Italian-American variant on the original Italian word for spicy peppers,peperoni. The primary meat used in pepperoni is pork, followed closely by beef. These two meats are ground together and allowed to dry under refrigeration for a day before processing. Additional spices are added to the meat, including black pepper, sugar, anise seed, salt,cayenne pepper and paprika. Many people may assume the red color and peppery bite ofpepperoni comes from the cayenne pepper, but it's actually the paprika that is primarily responsible for the color and heat of most sausages.

Once the spices and meat have been combined, the mixture is fed into a casing machine. A length of natural hog intestine casing or an edible collagen casing is placed on an extruder and the mixture is forced into the casing. At certain intervals, the filled casing is twisted and tied off with twine. The finished chain is then hung up to dry for at least 6 to 8 weeks until thepepperoni is fully cured. The individual links are then separated and sold to customers or sliced on a commercial slicing machine and packed for use in restaurants.

Pepperoni slices can be used to create a quick snack known as pepperoni crisps. They can also be added to sandwiches as a spicy cold cut, especially in combination with other Italian cured meats such as Genoa ham, salami and capicola. Pepperoni also meshes well with mozzarellaand provolone cheeses, which is one reason it is such a popular topping on pizza. A combination of this sausage with Italian pork sausage and sliced mushrooms is considered a classic among avid pizza fans.

Source: WiseGEEK

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Braunschweiger

Braunschweiger is a type of smoked sausage traditionally made from the liver of pigs that is also known as liverwurst. It is soft and spreadable, with a distinctive liver flavor. It is often used as a sandwich filling or a spread for crackers, much like a pâté. Its name comes from Braunschweig, the German city from which it originated.

When making braunschweiger, the liver is combined with pork fat and traditional spices such as cloves, black pepper and allspice. The mixture is ground and stuffed into casings made from the thin membranes of cows or pigs, boiled and then put in a smoker. If casings or a smoker aren't used, the braunschweiger can also be baked in a loaf pan and served in slices. Although pork products are the traditional ingredients, braunschweiger can also be made with a combination of chicken or cow liver as well.

In order for the sausage to hold together, it is considered important to use plenty of fat, which should make up half of the braunschweiger's ingredients. Pork liver is considered very fatty, but some cooks add bacon fat or lard to the mix as well. It is then thought best to refrigerate the mixture for a few hours before grinding, so the fat solidifies and mixes with the meat and spices. The mixture is traditionally soft, but home cooks can use a food processor rather than a traditional meat grinder to produce a coarser texture if desired.

Source: WiseGEEK

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Liverwurst

Sometimes referred to as leberwurst, liverwurst is a spicy cooked sausage that is made with a mixture of ground liver and pork, seasoned with a select range of spices and plenty of onions. The high content of liver in the finished product has earned it the name of "liver sausage" in some parts of the world.

After the ingredients are combined and cooked in some manner, liverwurst can be used in both cold and hot recipes. One very popular option for use of it is in a dish that is known asBraunschweiger. This recipe calls for slicing or chopping the sausage into sections or pinwheels and adding some other smoked meat into the pan, such as slabs of bacon. The two meat products are sauteed until both are browned and the flavors are thoroughly intermingled.Braunschweiger can be eaten as an entree, or the mixture can be served over pasta or a selection of cooked vegetables.

Another common favorite use of this sausage is in the preparation of a tasty spread that can be enjoyed on a variety of different types of bread or crackers. It's usually served either slightly chilled or at room temperature. The spread is a favorite as home buffets and as a simple snack when friends drop by.

Perhaps the most common use of liverwurst is in the preparation of a sandwich. Often, thick slices are paired with tasty breads, such as pumpernickel. The fillers on the sandwich will vary from location to location, but it is not unusual for sauerkraut and several kinds of cheeses to be included. Spicy mustards often add another layer of flavor to the sandwich, which is often completed by toasting the bread and allowing the cheese to melt slightly.

As a prepared meat, liverwurst tends to keep well in a refrigerator. It's an easy option in cooked meals or as a quick snack, or the basis for a great tasting sandwich.

Source: WiseGEEK

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Andouille sausage

Andouille sausage is a spicy pork product that has its origins in French cuisine, but also has a revered place in Cajun cooking, a culinary style popular in the southern U.S. state of Louisiana. It is typically made from pig intestine stuffed with coarse pork meat and hot chili peppers, though other spices can be added in at the maker’s discretion. The most traditional links are homemade, but the sausage’s worldwide popularity has led to a number of different commercialized versions as well. Different manufacturers tend to have different styles and ingredient lists, which often means that there is some variety when it comes to what, exactly, a link labeled “andouille” contains — though spice and smoky flavor are all but guaranteed.

Modern Production and Additions

Although there are variations, the andouille sausage that is available in most markets today usually contains "mainstream" pieces of pork — meat from the thighs and shoulder, for instance — rather than the internal organs, as was traditional. The sausage may also be made in synthetic casings rather than in the animal’s intestine, which often eliminates the need for a freshly slaughtered pig. It is also common to find products with artificial smoke flavor added in, which gives a more traditional taste without having to invest the time in slow-smoking over a fire. 

Source: WiseGEEK

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Salami

Salami is a type of sausage — ground meat stuffed into a casing — which is not “cooked” but is instead allowed to ferment and cure before being dried and made edible. There are a number of different types of salami, usually named for the region they come from, and they are produced in many different countries, such as Italy, Germany, France, and the United States (US). Different meats are often used to produce them, though beef, veal, venison, and pork are all fairly common. Salami is usually fairly hard, making it easier to slice thinly and ideal for use in sandwiches or enjoyed by itself.

The word “salami” is an Italian word, the plural form of salame, which is simply a term for any type of salted meat. With the rising popularity of salami, however, the term became connected primarily to one particular type of salted meat that was stuffed into an animal casing and then allowed to cure. In English, the word “salami” is used for both singular and plural references to this one type of sausage.

Often found in delis as well as produced by commercial manufacturers for sale as pre-packaged slices, salami has become a very popular type of meat throughout much of the world, including the US. It is typically made by first grinding meat and mixing the ground meat up with a number of spices and flavorings. While salt, pepper, and garlic are all quite common, wine can be added and in some regions paprika is also a popular ingredient. The meat is then allowed to ferment before being stuffed into a casing, usually either a natural animal casing or a synthetic casing, and then hung up to cure. Some types are also smoked before or after curing, usually called cotto salame, which adds flavor to the meat but does not cook it.

The curing process activates bacteria in the meat which makes the ground meat an inhospitable environment for dangerous bacteria that can cause meat to spoil. Helpful types of bacteria were previously introduced in the wine that was added, though now bacterial starters are commonly used. After curing, the meat is dried out to make the casing firm and not allow moisture to pass through, which could spoil the meat after curing. If the process is done properly, it produces salami that is safe to eat, without refrigeration, for several years. This longevity is one of the major reasons these sausages were so popular prior to the development of reliable and affordable means of refrigeration.

Source: WiseGEEK

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Summer sausage

Summer sausage is a seasoned sausage that is thoroughly cured and does not require refrigeration. There are many varieties of this sausage, including cervelat-style sausages such as blockwurst, thuringer and mortadella. People in many countries, especially those in Eastern Europe, have their own varieties of these sausages, dating to periods when meat needed to be well preserved because refrigeration was not an option. This food product is often available at butchers and in boutique shops that import special regional foods.

Despite its name, summer sausage is not necessarily made in the summer, although it can be. It is made with meat scraps, like all sausage, so it tends to be made when animals are butchered, which is often in the fall or spring. The sausage might also be made with a combination of meats for efficiency and flavor variety. Cuts are often kept lean to ensure that the sausage does not become rancid during the curing process

Source: WiseGEEK

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