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Mortadella is a large Italian sausage or luncheon meat made of finely hashed or ground heat-cured pork, which incorporates at least 15% small cubes of pork fat. It is traditionally flavoured with black pepper grains, but modern versions can also contain pistachios or, more rarely, myrtle berries.
A sausage is a type of meat product usually made from ground meat, often pork, beef, or poultry, along with salt, spices and other flavourings. Other ingredients such as grains or breadcrumbs may be included as fillers or extenders. Some sausages include other ingredients for flavour.
Salami is a cured sausage consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 40 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami.
Chorizo is a type of pork sausage.
Fuet is a Catalan thin, dry cured, sausage of pork meat in a pork gut. The most famous is made in the comarca (county) of Osona and is also known as Vic fuet.
Summer sausage is an American term for any sausage that can be kept without refrigeration until opened. Summer sausage is usually a mixture of pork and other meat such as beef or venison, unless the product has the word "beef" in its name, in which case it only contains beef. Summer sausage can be dried or smoked, and while curing ingredients vary significantly, curing salt is almost always used. Seasonings may include mustard seeds, black pepper, garlic salt, or sugar.
Sobrassada is a raw, cured sausage from the Balearic Islands made with ground pork, paprika and salt and other spices. Sobrasada, along with botifarró, are traditional Balearic meat products prepared in the laborious but festive rites that still mark the autumn and winter pig slaughter known as a matança in Minorca, Majorca and Ibiza. The chemical principle that makes sobrassada is the dehydration of meat under certain weather conditions which are typical of the late Balearic autumn.
Chistorra is a type of fast-cure sausage from Aragon, the Basque Country and Navarre, Spain. It can be considered a special type of chorizo. It is made of minced pork, or a mixture of minced pork and beef, is encased in either lamb tripe or plastic and has a fat content that varies between 70 and 80%. The sausage is flavoured with garlic, salt and paprika, which gives it a bright-red colour. It is usually baked, fried or grilled and often accompanies other dishes, sometimes as part of tapas. The final cured product tends to be thinner than traditional chorizo or sausage, with a diameter of approximately 25 mm. The sausages average 40 cm (16 in) in length, though there are cases when they reach up to 1 m long.
In early military engineering, a saucisson was a primitive type of fuse, consisting of a long tube or hose of cloth or leather, typically about an inch and half in diameter (37 mm), damp-proofed with pitch and filled with black powder. It was normally laid in a protective wooden trough, and ignited by use of a torch or slow match. Saucissons were used to fire fougasses, petards, mines and camouflets.
Droëwors is a Southern African snack food, based on the traditional, coriander-seed spiced boerewors sausage. It is usually made as a dunwors rather than dikwors, as the thinner sausage dries quicker and is thus, less likely to spoil before it can be preserved. If dikwors is to be used, it is usually flattened to provide a larger surface area for drying.
Charcuterie is a French term for a branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork.
Landjäger is a semidried sausage traditionally made in Southern Germany, Austria, Switzerland, and Alsace. It is popular as a snack food during activities such as hiking. It also has a history as soldier's food because it keeps without refrigeration and comes in single-meal portions. As a meal, landjäger sausage can be boiled and served with potatoes and fresh greens.
Salumi are cured meat products made predominantly from pork. Salumi include bresaola, which is made from beef, and also cooked products such as mortadella and prosciutto cotto.
Rosette de Lyon is a cured saucisson or French pork sausage. It is made from leg of pork, with the skin covered in black pepper, and usually served in chunky slices. Rosette de Lyon is the most famous of Lyon's sausages.
Pork is the culinary name for the meat of a domestic pig. It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC.
Garlic sausage is a type of meat sausage prepared using garlic as a primary ingredient. It is prepared using pork or beef/veal, or a combination of pork and beef. It can be prepared using fresh or dried garlic, including dried granulated garlic.
Saucisson or saucisson sec is a family of thick, dry-cured sausages in French cuisine. Typically made of pork, or a mixture of pork and other meats, saucisson are a type of charcuterie similar to salami or summer sausage.
Salchichón is a Spanish summer sausage that is made by smoking, drying, cooking or some combination. It is made with pork, although some recipes use other meats including ox, veal or horse.
References
- ↑ Jane Grigson, Charcuterie and French Pork Cookery, p. 136f
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