Sausage and Charcuterie Glossary Terms
Sausage and Charcuterie Terms and Ingredients
A chemical or salt that is derived from Vitamin
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";
product made from
beef round; cured, smoked, dehydrated
Available in cans, jars and vacuum
Beef, Sliced -- (cooked meat specialty)
Made from boneless beef; chopped, cooked,
sliced; moist, not dehydrated; more
beef. Available in vacuum packages.
Beef Loaf, Jellied -- (cooked meat specialty)
Cooked beef, shredded and molded with
cooked in loaf or roll. Also available
Jellied Corned Beef and Jellied Veal
Berliner-Style Sausage -- (cooked, smoked sausage)
Made of cured, coarsely ground pork
cured, finely chopped beef; contains
than sugar and salt; available in rolls
Blood Sausage -- (cooked sausage)
Diced, cooked fat pork, finely ground
gelatin-producing materials mixed with
Blood and Tongue Sausage -- (cooked sausage)
Cooked lamb and pork tongues are arranged
the center of a roll of blood sausage.
See Blood Sausage.
Bockwurst (fresh sausage or cooked sausage)
Made of veal and pork (generally higher
veal), with milk, chives, eggs and
seasoning is similar to frankfurters,
may have additional
condiments; available fresh or parboiled;
requires thorough cooking.
Bologna -- (cooked, smoked sausage)
Originated in Bologna, Italy; made
beef and pork,
finely ground, with seasonings similar
available in rings, rolls or slices
cooked and ready to serve.
BEEF BOLOGNA is made exclusively of
has a definite garlic flavor.
CHUB BOLOGNA is a smooth mixture of
pork with bacon added.
HAM-STYLE BOLOGNA contains large cubes
lean cured pork.
Boterhamworst -- (cooked, smoked sausage)
Dutch-style sausage made of veal and
and blended with coarsely chopped pork
A deadly form of food poisoning derived from
a toxin which thrives under conditions
no air. It has not odor and therefore
hard to detect.
Bratwurst -- (fresh sausage, cooked or smoked sausage)
Pork or a pork and veal mixture; highly
links and available both fresh and
Braunschweiger -- (cooked sausage)
Liver sausage which has been smoked
includes smoked meat as ingredients.
A curing process which uses combines
cure, spices and liquid which is then
Capacolla -- (prepared meat)
Italian origin; boneless pork shoulder
ground red hot or sweet peppers, paprika,
salt and sugar;
mildly cured and air dried.
Cervelat -- (semi-dry sausage)
General classification for mildly seasoned
sausages. Popularly termed "Summer
FARMER CERVELAT contains equal parts
coarsely chopped pork and beef; cured,
delicately seasoned, without garlic.
GOETTINGER CERVELAT is a high quality
hard sausage; pork and beef; delightfully
GOTEBORG CERVELAT is made of coarsely
chopped pork and beef; heavily smoked,
is salty and somewhat sweet from the
cardamon; of Swedish origin.
GOTHAER is a cervelat of German origin;
only of very lean pork, finely chopped
HOLSTEINER CERVELAT is similar to farmer
cervelat, but packed in a ring-shaped
LANDJAEGER CERVELAT is a semi-dry sausage
of Swiss origin; beef and pork; heavily
a black, wrinkled appearance; in links
large franks, but pressed flat.
THURINGER CERVELAT is a popular semi-dry
sausage made of beef and ham or pork
distinctive tangy flavor; mildly spiced.
Chorizo -- (dry sausage)
Dry pork sausage of Spanish origin;
smoked; highly spiced and has a size
frankfurters, one-inch links also made
Corned Beef, Jellied -- (cooked meat specialty)
Made from precooked, lean corned beef
and mixed with pure gelatin, formed
a loaf and cooked.
Corn Syrup Solids
Corn syrup solids are used in sausge
to help bind and assist in fermentation.
Cure is a term which is commonly used
for different ingredients- sodium nitrate,
potassium nitrite, potassium nitrate,
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.
See Old Fashioned Loaf.
A form of glucose used in sausage making
to help brown evenly. In dry cured
it helps the fermentation process.
is only about 75% as sweet as regular
A process used in dry cured sausages
the finished product a tangy flavor.
A dairy based powder used for controlled
Frankfurters -- (cooked, smoked sausage)
Originated in Frankfurt, Germany; combination
of beef and
pork or all beef which is cured, smoked
seasonings may include coriander, garlic,
nutmeg, salt, sugar and white pepper;
usually served hot; terms "frankfurter,"
"wiener" and "hot
dog" often used interchangeably;
range from big dinner
frankfurters to tiny cocktail size;
skinless or with
Frizzes -- (dry sausage)
Cured lean pork, chopped coarsely and
cured lean beef; highly spiced. Some
hot spices, some with sweet spices.
See Salami, Italian.
Goetta -- (cooked meat specialty)
Fully cooked sausage of German origin
made with ground pork and/or beef,
herbs and spices;
available in rolls and slab form.
The weight of meat in it's raw state prior
Ham, Cooked -- (prepared meat)
Most prepared ham is steam or water
therefore is generally known as "boiled
molded and fully cooked; sold whole
Ham, Chopped -- (cooked meat specialty)
Firm loaf made of ground, chipped or
ham-like in color and flavor.
Ham and Cheese Loaf -- (cooked meat specialty)
Loaf made of ground ham with cubes
Head Cheese -- (cooked meat specialty)
Made from chopped, cured pork head
base; attractive and colorful.
Honey Loaf -- (cooked meat specialty)
Meat mixture similar to franks and
equal parts of pork and beef. Flavorings
spices and sometimes pickles and/or
An instrument used to measure humidity in
dry curing rooms.
See Polish Sausage.
Knackwurst -- (cooked, smoked sausage)
Similar in ingredients to franks and
added for stronger flavor; made in
casings or in
skinless styles; fully cooked, but
served hot; also
known as Knoblouch or Garlic Sausage.
Lebanon Bologna -- (semi-dry sausage)
Originated in Lebanon, Pennsylvania;
chopped beef; heavily smoked; has a
tangy taste; dark
Linguica -- (uncooked, smoked sausage)
Portuguese sausage made from coarsely
seasoned with garlic, cumin seeds and
vinegar pickling liquid before stuffing;
smoked; also called
Liver Cheese or Liver Loaf -- (cooked sausage, sometimes
called liver pudding)
Ingredients and processing similar
sausage but with
slight alteration to achieve more body
slicing. Molded in
sandwich-size brick shape.
Liver Sausage, Liverwurst -- (cooked sausage)
Finely ground, selected pork and livers;
onions and spices; may also be smoked
may include smoked meat such as bacon.
Lola or Lolita -- (dry sausage)
Italian origin; made of mildly seasoned
Luncheon Meat -- (cooked meat specialty)
Chopped Pork, ham and/or beef, tastily
ready to serve. Available in loaves,
or sliced in
vacuum packages, sliced.
Lyons Sausage -- (dry sausage)
An all-pork sausage with finely diced
of French origin;
seasoned with spices and garlic; cured
Macaroni and Cheese Loaf -- (cooked meat specialty)
Made of finely ground pork and beef
quantities of Cheddar cheese and macaroni
A large hypodermic needle used to distribute
Mettwurst -- (uncooked, smoked sausage)
Cured beef and pork, ground and lightly
allspice, ginger, mustard and coriander,
consistency; cook before serving.
See Salami, Italian.
Minced Luncheon Specialty -- (sandwich spread; cooked meat
Made of lean beef and pork trimmings;
Monosodium Glutamate (MSG)
A controversial flavor enhancer derived from
beets or molasses.
Mortadella -- (semi-dry sausage)
Italian-style sausage composed of very
cured pork and beef with added cubes
delicately spiced with garlic and anise;
smoked at high
temperature; air dried.
Mortadella, German Style -- (cooked meat specialty)
High grade, finely chopped bologna
of fat pork
and pistachio nuts added; smoked at
New England-Style Sausage -- (cooked, smoked sausage)
A Berliner style sausage made of coarsely
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
enough beef to
add flavor and firmness of texture
Olive Loaf -- (cooked meat specialty)
Blend of lean pork and beef chopped
seasoned and mixed with whole, stuffed
Pastrami -- (prepared meat)
Flat pieces of lean beef, dry cured,
with paste of
spices and smoked.
Peppered Loaf -- (cooked meat specialty)
Pressed beef and pork loaf; distinctive
An ingredient designed to help reduce the
amount of moisture that is lost during
Pickle and Pimento Loaf -- (cooked meat specialty)
Made from finely chopped lean pork
pickles and pimentos added.
Polish Sausage -- (uncooked, smoked sausage)
Coarsely ground lean pork with beef
seasoned with garlic; frequently referred
to as Kielbasa
which was originally a Polish word
Pork Sausage, Fresh -- (fresh sausage)
Made only from selected fresh pork;
pepper, nutmeg, and rubbed sage, or
spices; sold in
links, packaged patties or bulk; thorough
Pork Sausage, Italian Style -- (fresh sausage)
Fresh pork sausage, highly seasoned;
Pork Sausage, Smoked Country Style -- (uncooked, smoked
Fresh pork sausage, mildly cured and
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
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.
salamis are not dry sausage.
ALESSANDRI AND ALPINO SALAMI are
Italian-type salamis of American origin.
ARLES is a salami of French origin;
Milano, but made of coarsely chopped
below, Milano Salami).
BEERWURST, BEER SALAMI is a cooked
sausage of German origin; beef and
and blended; seasoning includes garlic;
high temperatures; smoked. Packaged
bulk rolls for slicing. (See below,
CALABRESE SALAMI is a dry sausage of
origin; usually made from all pork;
COOKED SALAMI is made from fresh meats,
which are cured, stuffed in casings,
the smokehouse at high temperatures.
dried for a short time; softer texture
semi-dry sausages. Cooked salamis are
sausage. They belong to the cooked
and must be refrigerated.
COTTO SALAMI is a cooked salami; contains
whole peppercorns; may be smoked as
cooked. (See cooked Salami).
EASTER NOLA is a dry sausage of Italian
coarsely chopped pork; mildly seasoned;
include black peppers and garlic.
GENOA SALAMI is a dry sausage of Italian
usually made from all pork but may
portion of beef; moistened with wine
seasoned with garlic; a cord is wrapped
and around the sausage at regular intervals.
GERMAN SALAMI is less highly flavored
more heavily smoked than Italian; contains
HUNGARIAN SALAMI is less highly flavored
more heavily smoked that Italian salami;
ITALIAN SALAMI includes many varieties
for towns and localities, e.g., Genoa,
principally cured lean pork, coarsely
some finely chopped lean beef; frequently
with red wine or grape juice; usually
with garlic and various spices; air
KOSHER SALAMI is an all beef cooked
The meat and the processing are under
supervision; mustard, coriander and
regular seasonings. (See Italian Salami).
SICILIAN SALAMI -- See above, Salami,
An instrument used to measure the amount
of saturation in salt brines.
Salsiccia -- (fresh sausage)
Made of finely cut pork; highly spiced;
Saltpeter is a deadly poison (potassium
and was all but banned by the USDA
It is no longer allowed for curing
meat or sausages, however, it is still
very sparingly in making dry-cured
such as hard salami, but in greatly
Scrapple -- (cooked meat specialty)
Ground cooked pork combined with cornmeal;
may be used in small amounts; available
loaf, brick or
Souse of Sulz -- (cooked meat specialty)
Similar to head cheese except for sweet-sour
by vinegar pickling liquid; dill pickles,
sweet red peppers
and bay leaves sometimes added.
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.
Smokies -- (cooked, smoked sausage)
Coarsely ground beef and pork; seasoned
pepper; stuffed and linked like frankfurters.
Spam- (cooked meat specialty)
Brand name for a canned spiced pork
Thuringer-Style Sausage -- (fresh sausage or cooked sausage)
Made principally of ground pork; may
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
either canned or packaged in plastic;
Beef tongue is available whole, jellied,
or in slices.
Veal Loaf -- (cooked meat specialty)
The meat in the loaf is primarily veal
Vienna Sausage -- (cooked, smoked sausage)
Ingredients similar to frankfurters.
most often applied
to small, open end sausages packed
of water. These
are made into 80-foot lengths and cut
portions for canning. The name, vienna-style
also be used interchangeably with wiener
Weisswurst -- (fresh sausage)
Of German origin, the name means "white
of pork and veal; mildly spices; links
about four inches
long and plump; very perishable.
Wiener -- (cooked, smoked sausage)
Both wieners and Vienna-style sausages
from the city of Vienna, Austria. Wiener-style,
originated, is sausage braided in groups
Vienna-style frankfurters are twisted
a chain of links.
Terms are frequently used interchangeably
and formula may be the same. (See frankfurter)