Sausages

SAUSAGE BIERWURST - German pork or pork &beef sausage flecked with fat &Smoked . BLOOD SAUSAGE OR BLACK PUDDING - sausage made with pigs blood. They are usually sliced and fried. BOCKWURST - delicately flavoured white sausage of fresh pork & veal, chopped chives ,parsley ,eggs & milk. BOLOGNA - It is made of smoked pork & beef mixture. BOUDIN BLANC - Fresh sausage made of white meat and may also include pork eggs, cream, seasonings & spices. It is poached or grilled. BRATWURST - A German bruhwurst type made of minced, spiced pork/veal. BRAUNSCHWEIGER - A cooked, smoked liver sausage with egg & milk BREAKFAST SAUSAGE -Small finely minced pork sausage with variety of spices. BUTIFARA -A Spanish pork sausage with garlic &spices. CAMBRIDGE SAUSAGE -An English sausage of pork, herbs & spices. CERVELAT - The name originated from Latin word for brains. Nowadays it contains pork and seasoned with garlic. An English version to it adds saltpeter which gives it a red tinge. CHORIZO - A Spanish spicy sausage of pork and cayenne usually in narrow casing. COTECHINO - An Italian lean and pork sausage. Served hot with beans. CREPINETTE - A general term for small minced meat sausage wrapped in caul, they are coated with melted butter & bread crumbs. CUMBERLAND SAUSAGE - An English sausage made of coarsely chopped pork with pepper. Stuffed in long casing. EXTRAWURST - A lightly smoked sausage of minced beef & pork from Germany. It is grilled. FRANKFURTER - An ancestor of the ubiquitous hotdog is made of lean pork filled in narrow casing and smoked. American frankfurters contain beef and pork. Vienna sausage is a small "cocktail" frankfurter. Knackwurst is a small, plump lean-meat frankfurter containing beef and pork. HAGGIS - A Scottish sausage, served hot on festive occasions (and other times of the year). Haggis is made from liver, lungs and heart of a sheep, chopped with onions, oatmeal, parsley and seasonings , the mixture is then stuffed into the paunch. It needs long cooking but commercial ones are precooked and only require about30 minutes. JAGDWURST - There are various types of this "hunter's wurst", some large and round, others narrow and flat. They contain pork and spices and are smoked. Schinken jagdwurst contains ham. KABANOS - A Polish sausage made of minced pork. KALBWURST - Generally a German veal smoked sausage, it may also contain pork, pork fat and pistachio nuts. KATENRAUCHWURST - Containing smoked pork; it is firm and dark-Skinned. KNOBLAUCHWURST - A German garlic sausage made with fat and lean-pork flavoured with spices and garlic. It can be grilled or poached. KOLBASA & KIELBASA - The first is Russian, the second Polish and both words mean "sausage". Made with beef or pork, well spiced and either fresh or smoked. LAP CHEONG - A Chinese sausage of pork, cereal, paprika and soy. LINGUIC - A Portuguese sausage cured in brine, seasoned with garlic and spiced with cinnamon and cumin. LINK SAUSAGES - A general term covering fresh sausages, which may contain pork or pork and beef or venison and seasonings. There are many varieties available in different countries under many names listed here. Skinless sausage consists of sausage meat served without casings. They are sometimes shaped in patties. LIVERWURST; LEBERWURST - A German liver sausage of which there are many kinds. Most of them are made of pork, and pork or veal liver and may also contain truffles, peppercorns, flecks of back fat. They are usually finely minced and lightly smoked and are ready to eat, as slices or as a spread. LUGANEGHE - A pure pork Italian sausage in a continuous casing, it can be boiled or grilled. MERGUEZ - A spiced sausage from North Africa made from goat or mutton and flavoured with hrisa, a mixture of hot pepper and cumin. It is usually grilled.

641.5 K.Rajshekhar

July 05. No.5(2).

BSc. H&HA. III

Page 1 of 2

METTWURST/ METWURST - A German spreading sausage of pork and beef often containing paprika. They vary in texture and is brought ready to eat as a spread or slices. MORTADELLA - A large, blond sausage from Bologna, it is made from pork, garlic and sometimes flavoured with coriander seeds. Ready to eat it should be thinly sliced. OXFORD SAUSAGE - An English sausage containing veal, pork, beef suet and herbs and spices. PAPRIKA SAUSAGE - A coarse-textured sausage made of lamb and beef and containing paprika and some other seasonings. PEPPERONI - An Italian pork and beef sausages, flavoured with red pepper and spices. PLOCKWURST - German beef or beef/pork rohwurst type. There are several arieties, including the peffer-plockwurst with peppercorns. SALAMELLE - The name given by the Italians to a type of spice sausage. SALAMI - There is a wide range of salami sausages available. These include Birnenformige , Edel, Land and Netz from Germany; Alesandre, Calabrese, Cotto, Felinetti, Genoa, Milano, Napoli, Easter Nola and Toscana from Italy and there are versions from America, Denmark, Hungary as well as French types such as Arles. All are made with uncooked meat which may be pork, beef or a mixture and variously flavoured. Some are decorated with pistachio or peppercorns or coriander seeds. Kosher salami is an all-beef type flavoured with garlic, mustard, coriander and juniper. Salami may be air-dried or smoked or both. It is ready to eat, thinly sliced and eaten cold although chopped slices find their way into many Italian cooked dishes. Salamini are a smaller version of the usually large sausages. SALSICCIE - Italian pork sausages also known as salsiccie casalinga when they are home-made. they are usually flavoured with garlic and peppercorns and may be fried, grilled or poached. SAUCISSON FUME - Sausiccons are large and can be air-dried or smoked. The sausiccon fume is typically pork, with flecks of back fat or bacon, peppercorns, garlic and herbs. Some are coated with dried herbs. SCHINKEN KALBFLIESCHWURST - A variety of sausage made from ham, ham fat, mixed with pork and sometimes flavoured with peppercorns and carraway seeds. It is sliced and eaten cold. SMOKIES - Smoked, cooked links of pork and beef spiced with Pepper STRASSBURGER - A liver and veal sausage containing pistachionuts. TEEWURST - A German rohwurst type, finely minced pork or beef/pork, spiced and lightly smoked. Teewurst is a spreading sausage. THURINGER - A pork sausage that may also contain some beef or veal. It can be either fresh or cooked. TOULOUSE SAUSAGE - A sausage from Toulouse in France, made of pork and pork fat, coarsely chopped and flavoured with pepper and a little sugar. These sausages feature in several French recipes, especially the cassoulet of toulouse. WEISSWURST- A mildly spiced German sausage made of pork and veal. ZAMPONE - An Italian sausage from Modena where the meat is stuffed into the boned pig's trotter. ZUNGENWURST - A large, German smoked sausage made of pork fat, large pieces of pork tongue, sometimes liver and blood.

********************

641.5 K.Rajshekhar

July 04. No.4(2).

BSc. H&HA. III

Page 2 of 2