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Sausage and Charcuterie Glossary Terms
Sausage and Charcuterie Terms and Ingredients
Alessandri
See Salami.
Alpino
See Salami.
Arles
See Salami.
Ascorbate
A chemical or salt that is derived from Vitamin
C
Bangers
British or Scottish style sausage product
prepared with meat and varying
amounts of rusk or other cereals.
Beef, Dried -- (prepared meat)
Also known as "chipped";
long cured
product made from
beef round; cured, smoked, dehydrated
and
thinly sliced.
Available in cans, jars and vacuum
packages.
Beef, Sliced -- (cooked meat specialty)
Made from boneless beef; chopped, cooked,
smoked and
sliced; moist, not dehydrated; more
perishable
than dried
beef. Available in vacuum packages.
Beef Loaf, Jellied -- (cooked meat specialty)
Cooked beef, shredded and molded with
gelatin,
and
cooked in loaf or roll. Also available
are
Jellied Tongue,
Jellied Corned Beef and Jellied Veal
Loaf.
Beerwurst
See Salami.
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.
Botulism
A deadly form of food poisoning derived from
a toxin which thrives under conditions
with
no air. It has not odor and therefore
is
hard to detect.
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.
Brine
A curing process which uses combines
salt,
cure, spices and liquid which is then
injected
or soaked.
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.
Chorizo -- (dry sausage)
Dry pork sausage of Spanish origin;
meat
coarsely cut;
smoked; highly spiced and has a size
similar
to large
frankfurters, one-inch links also made
for
sausage balls.
Chub Bologna
See Bologna.
Corned Beef, Jellied -- (cooked meat specialty)
Made from precooked, lean corned beef
which
is shredded
and mixed with pure gelatin, formed
into
a loaf and cooked.
Corn Syrup Solids
Corn syrup solids are used in sausge
making
to help bind and assist in fermentation.
Cotto Salami
See Salami.
Cure
Cure is a term which is commonly used
interchangibly
for different ingredients- sodium nitrate,
potassium nitrite, potassium nitrate,
sodium
nitrite and sodium nitrate.
Deviled Ham -- (cooked canned meat specialty)
Whole hams are finely ground and seasoned.
Popular as a
spread or a base for dips.
Dutch Loaf
See Old Fashioned Loaf.
Dextrose
A form of glucose used in sausage making
to help brown evenly. In dry cured
sausages,
it helps the fermentation process.
Dextrose
is only about 75% as sweet as regular
granulated
sugar.
Farmer Cervelat
See Cervelat.
Fermentation
A process used in dry cured sausages
to give
the finished product a tangy flavor.
Fermento
A dairy based powder used for controlled
fermentation.
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.
Frizzes -- (dry sausage)
Cured lean pork, chopped coarsely and
a small
quantity of
cured lean beef; highly spiced. Some
varieties
made with
hot spices, some with sweet spices.
Garlic Sausage
See Knackwurst.
Genoa Salami
See Salami, Italian.
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.
Green Weight
The weight of meat in it's raw state prior
to processing.
Ham, Cooked -- (prepared meat)
Most prepared ham is steam or water
cooked
and
therefore is generally known as "boiled
ham;" cured,
molded and fully cooked; sold whole
or sliced
and
packaged.
Ham, Chopped -- (cooked meat specialty)
Firm loaf made of ground, chipped or
cubed
cured pork;
ham-like in color and flavor.
Ham and Cheese Loaf -- (cooked meat specialty)
Loaf made of ground ham with cubes
of firm
cheese.
Head Cheese -- (cooked meat specialty)
Made from chopped, cured pork head
meat in
a gelatin
base; attractive and colorful.
Honey Loaf -- (cooked meat specialty)
Meat mixture similar to franks and
bologna;
contains about
equal parts of pork and beef. Flavorings
include honey,
spices and sometimes pickles and/or
pimentos.
Holsteiner Cervelat
See Cervelat.
Hygrometer
An instrument used to measure humidity in
dry curing rooms.
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.
Kosher Salami
See Salami.
Landjaeger Cervelat
See Cervelat.
Lebanon Bologna -- (semi-dry sausage)
Originated in Lebanon, Pennsylvania;
made
of coarsely
chopped beef; heavily smoked; has a
tart,
tangy taste; dark
surface appearance.
Linguica -- (uncooked, smoked sausage)
Portuguese sausage made from coarsely
ground
pork butts,
seasoned with garlic, cumin seeds and
cinnamon,
cured in
vinegar pickling liquid before stuffing;
smoked; also called
Longanzia.
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)
Lola or Lolita -- (dry sausage)
Italian origin; made of mildly seasoned
pork;
contains garlic.
Luncheon Meat -- (cooked meat specialty)
Chopped Pork, ham and/or beef, tastily
seasoned
and
ready to serve. Available in loaves,
canned
or sliced in
vacuum packages, sliced.
Lyons Sausage -- (dry sausage)
An all-pork sausage with finely diced
fat;
of French origin;
seasoned with spices and garlic; cured
and
air dried.
Macaroni and Cheese Loaf -- (cooked meat specialty)
Made of finely ground pork and beef
with
generous
quantities of Cheddar cheese and macaroni
distributed
throughout.
Meat Pump
A large hypodermic needle used to distribute
cure evenly.
Mettwurst -- (uncooked, smoked sausage)
Cured beef and pork, ground and lightly
spiced
with
allspice, ginger, mustard and coriander,
smooth; spreadable
consistency; cook before serving.
Milano Salami
See Salami, Italian.
Minced Luncheon Specialty -- (sandwich spread; cooked meat
specialty)
Made of lean beef and pork trimmings;
cured;
finely
ground, spiced.
Monosodium Glutamate (MSG)
A controversial flavor enhancer derived from
beets or molasses.
Mortadella -- (semi-dry sausage)
Italian-style sausage composed of very
finely
chopped,
cured pork and beef with added cubes
of white
fat;
delicately spiced with garlic and anise;
smoked at high
temperature; air dried.
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.
Nitric Oxide
A by-product of sodium nitrite. Nitric oxide
is actually what cures the meat.
Old Fashioned Loaf -- (cooked meat specialty)
Made of carefully selected lean pork
with
enough beef to
add flavor and firmness of texture
to the
loaf.
Olive Loaf -- (cooked meat specialty)
Blend of lean pork and beef chopped
to a
fine texture,
seasoned and mixed with whole, stuffed
olives.
Pastrami -- (prepared meat)
Flat pieces of lean beef, dry cured,
rubbed
with paste of
spices and smoked.
Peppered Loaf -- (cooked meat specialty)
Pressed beef and pork loaf; distinctive
seasoning
of
cracked peppercorns.
Phosphate
An ingredient designed to help reduce the
amount of moisture that is lost during
the
cooking process.
Pickle and Pimento Loaf -- (cooked meat specialty)
Made from finely chopped lean pork
and beef
with sweet
pickles and pimentos added.
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, Fresh -- (fresh sausage)
Made only from selected fresh pork;
seasoned
with black
pepper, nutmeg, and rubbed sage, or
other
spices; sold in
links, packaged patties or bulk; thorough
cooking is
required.
Pork Sausage, Italian Style -- (fresh sausage)
Fresh pork sausage, highly seasoned;
cook
thoroughly.
Pork Sausage, Smoked Country Style -- (uncooked, smoked
sausage)
Fresh pork sausage, mildly cured and
smoked;
cook
thoroughly.
Prague Powder
A trade name for curing salt, either sodium
nitrite or sodium nitrate. Commonly referred
to as prague powder #1 or #2.
Proscuitto -- (prepared meat)
Dry-cured ham; flattened; surface rubbed
with spices.
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.
Salometer
An instrument used to measure the amount
of saturation in salt brines.
Salsiccia -- (fresh sausage)
Made of finely cut pork; highly spiced;
unlinked;
Italian
origin.
Saltpeter
Saltpeter is a deadly poison (potassium
nitrate)
and was all but banned by the USDA
in 1975.
It is no longer allowed for curing
cooked
meat or sausages, however, it is still
allowed
very sparingly in making dry-cured
sausages
such as hard salami, but in greatly
reduced
amounts.
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.
Smearing
An undesirable result of improper processing
of sausage. The result is the outside of
the finished product will appear very fatty,
when in fact, it is not. This is caused by
improper refregeration prior to processing.
Smokehouse Shrik
Smokies -- (cooked, smoked sausage)
Coarsely ground beef and pork; seasoned
with
black
pepper; stuffed and linked like frankfurters.
Spam- (cooked meat specialty)
Brand name for a canned spiced pork
product.
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.
Tongue, Cooked -- (prepared meat)
Most cooked pork, lamb and veal tongue
is
cured and
either canned or packaged in plastic;
sometimes
smoked.
Beef tongue is available whole, jellied,
or in slices.
Veal Loaf -- (cooked meat specialty)
The meat in the loaf is primarily veal
with
some pork.
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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