The sausages and meats are listed alphabetically. The group to which each sausage belongs is indicated next to the name of the sausage.
- Berliner-Style Sausage -- (cooked, smoked sausage)
- Made of cured, coarsely ground pork and some mildly cured, finely chopped beef; contains no seasoning other than sugar and salt; available in rolls or packaged slices.
- Blood Sausage -- (cooked sausage)
- Diced, cooked fat pork, finely ground cooked meat, and gelatin-producing materials mixed with beef blood and spices.
- Blood and Tongue Sausage -- (cooked sausage)
- Cooked lamb and pork tongues are arranged lengthwise in the center of a roll of blood sausage.
- Blutwurst
- See Blood Sausage.
- Bockwurst (fresh sausage or cooked sausage)
- Made of veal and pork (generally higher proportion of veal), with milk, chives, eggs and chopped parsley; seasoning is similar to frankfurters, but may have additional condiments; available fresh or parboiled; highly perishable; requires thorough cooking.
- Bologna -- (cooked, smoked sausage)
- Originated in Bologna, Italy; made of cured beef and pork, finely ground, with seasonings similar to frankfurters; available in rings, rolls or slices of varying diameters; fully cooked and ready to serve.
- BEEF BOLOGNA is made exclusively of beef and has a definite garlic flavor.
- CHUB BOLOGNA is a smooth mixture of beef and pork with bacon added.
- HAM-STYLE BOLOGNA contains large cubes of lean cured pork.
- Boterhamworst -- (cooked, smoked sausage)
- Dutch-style sausage made of veal and pork, finely chopped and blended with coarsely chopped pork fat and seasonings.
- Bratwurst -- (fresh sausage, cooked or smoked sausage)
- Pork or a pork and veal mixture; highly seasoned; made in links and available both fresh and fully cooked.
- Braunschweiger -- (cooked sausage)
- Liver sausage which has been smoked after cooking, or includes smoked meat as ingredients.
- Capacolla -- (prepared meat)
- Italian origin; boneless pork shoulder butt seasoned with ground red hot or sweet peppers, paprika, salt and sugar; mildly cured and air dried.
- Cervelat -- (semi-dry sausage)
- General classification for mildly seasoned smoked, semi-dry sausages. Popularly termed "Summer Sausage".
- FARMER CERVELAT contains equal parts of coarsely chopped pork and beef; cured, dried and delicately seasoned, without garlic.
- GOETTINGER CERVELAT is a high quality dry, hard sausage; pork and beef; delightfully spiced.
- GOTEBORG CERVELAT is made of coarsely chopped pork and beef; heavily smoked, seasoning is salty and somewhat sweet from the spice, cardamon; of Swedish origin.
- GOTHAER is a cervelat of German origin; made only of very lean pork, finely chopped and cured.
- HOLSTEINER CERVELAT is similar to farmer cervelat, but packed in a ring-shaped style.
- LANDJAEGER CERVELAT is a semi-dry sausage of Swiss origin; beef and pork; heavily smoked with a black, wrinkled appearance; in links the size of large franks, but pressed flat.
- THURINGER CERVELAT is a popular semi-dry sausage made of beef and ham or pork fat; distinctive tangy flavor; mildly spiced.
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- Frankfurters -- (cooked, smoked sausage)
- Originated in Frankfurt, Germany; combination of beef and pork or all beef which is cured, smoked and cooked; seasonings may include coriander, garlic, ground mustard, nutmeg, salt, sugar and white pepper; fully cooked but usually served hot; terms "frankfurter," "wiener" and "hot dog" often used interchangeably; sizes range from big dinner frankfurters to tiny cocktail size; may be skinless or with natural casings.
- Garlic Sausage
- See Knackwurst.
- Goetta -- (cooked meat specialty)
- Fully cooked sausage of German origin similar to scrapple; made with ground pork and/or beef, oats, herbs and spices; available in rolls and slab form.
- Goettinger Cervelat
- See Cervelat.
- Goteberg Cervelat
- See Cervelat.
- Gothaer
- See Cervelat.
- Holsteiner Cervelat
- See Cervelat.
- Kielbasa
- See Polish Sausage.
- Knackwurst -- (cooked, smoked sausage)
- Similar in ingredients to franks and bologna with garlic added for stronger flavor; made in wide natural casings or in skinless styles; fully cooked, but usually served hot; also known as Knoblouch or Garlic Sausage.
- Knoblouch
- See Knackwurst.
- Landjaeger Cervelat
- See Cervelat.
- Liver Cheese or Liver Loaf -- (cooked sausage, sometimes called liver pudding)
- Ingredients and processing similar to liver sausage but with slight alteration to achieve more body for slicing. Molded in sandwich-size brick shape.
- Liver Sausage, Liverwurst -- (cooked sausage)
- Finely ground, selected pork and livers; seasoned with onions and spices; may also be smoked after cooking or may include smoked meat such as bacon. (See Braunschweiger)
- Mettwurst -- (uncooked, smoked sausage)
- Cured beef and pork, ground and lightly spiced with allspice, ginger, mustard and coriander, smooth; spreadable consistency; cook before serving.
- Mortadella, German Style -- (cooked meat specialty)
- High grade, finely chopped bologna with cubes of fat pork and pistachio nuts added; smoked at high temperature.
- New England-Style Sausage -- (cooked, smoked sausage)
- A Berliner style sausage made of coarsely chopped cured lean pork.
- Polish Sausage -- (uncooked, smoked sausage)
- Coarsely ground lean pork with beef added; highly seasoned with garlic; frequently referred to as Kielbasa which was originally a Polish word for all sausage.
- Pork Sausage, Smoked Country Style -- (uncooked, smoked sausage)
- Fresh pork sausage, mildly cured and smoked; cook thoroughly.
- 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.
- 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.
- 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).
- 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.
- Thuringer Cervelat
- See Cervelat.
- Thuringer-Style Sausage -- (fresh sausage or cooked sausage)
- Made principally of ground pork; may also include veal and beef; seasoning similar to pork sausage, except no sage is used; may be smoked or unsmoked.
- Vienna Sausage -- (semi-dry sausage)
- Properly refers to all dry sausage; generally refers to mildly seasoned soft cervelat.
- 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.
- Weisswurst -- (fresh sausage)
- Of German origin, the name means "white sausage;" made of pork and veal; mildly spices; links are about four inches long and plump; very perishable.
- Wiener -- (cooked, smoked sausage)
- Both wieners and Vienna-style sausages take their names from the city of Vienna, Austria. Wiener-style, as originated, is sausage braided in groups of links. Vienna-style frankfurters are twisted into a chain of links. Terms are frequently used interchangeably with "frankfurter" and formula may be the same. (See frankfurter)
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