Lola or Lolita | Italy Made of mildly seasoned pork contains garlic. Lebanon Bologna | USA Semi-dry sausage that originated in Lebanon, Pennsylvania made of coarsely chopped beef heavily smoked has a tart, tangy taste dark surface appearance.

Other ingredients are pork, beef or veal trimmings, fat, and spices including allspice, thyme, ground mustard seed, or nutmeg. Liverwurst must contain at least 30% pig, beef or veal livers. Liver Sausage | Germany Liverwurst comes in many flavors that vary by region sliceable or spreadable. Wrapped with a thin layer of pork back fat. Liver Cheese or Liver Loaf Germany Ingredients and processing similar to liver sausage but with slight alteration to achieve a firmer texture more body for slicing. Linguica | Portugal Portuguese sausage made from coarsely ground pork, seasoned with garlic, paprika, cumin seeds and sometimes cinnamon brined with vinegar pickling liquid before stuffing smoked also called Longanzia. Knackwurst | Germany Similar in ingredients to franks and bologna with additional garlic added for stronger flavor made in large natural casings or in skinless styles fully cooked, but usually served hot also known as Knoblouch or Garlic Sausage. Kielbasa | Poland Coarsely ground lean pork with beef added highly seasoned with garlic. Goetta | Germany A breakfast sausage primarily composed of ground meat (pork, or pork and beef), steel-cut oats and spices. Some varieties made with hot spices, some with sweet spices. Frizzes | Italy Cured lean pork, chopped coarsely and a small quantity of cured lean beef highly spiced. Frankfurters | 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 small cocktail size may be skinless or with natural casings.

Also is a term to denote any type of Spanish style sausage. Chorizo | Spain Sausage from Spanish origin made from meat coarsely cut smoked highly spiced and has a size similar to large frankfurters, one-inch links also made for sausage balls. Cervelat | Switzerland General classification for mildly seasoned smoked, semi-dry sausages. Can be smoked after cooking or include smoked meat as ingredients. Braunschweiger | Germany Liver sausage which must contain at least 30% pork, beef or veal livers. Unique flavor is commonly derived from pepper, sage, and nutmeg. Bratwurst| Germany Pork or a pork and veal mixture highly seasoned made in links and available both fresh and fully cooked. Boterhamworst | Netherlands Dutch-style sausage made of veal and pork, finely chopped and blended with coarsely chopped pork fat and seasonings. 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. Blood Sausage | Unknown Origin Diced, cooked fat pork, finely ground cooked meat, and gelatin-producing materials mixed with beef blood and spices. Cooked, smoked sausage Blood and Tongue Sausage| Unknown Origin Cooked pork, beef or lamb and tongues are added to blood sausage mixtures.

Berliner-Style | Germany 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. Cooked, smoked sausage Bangers | United Kingdom Sausage-like product prepared with meat and varying amounts of rusk or other cereals. Traditional Andouille is heavily spiced and used as an ingredient where a smoked sausage version is more commonly available and consumed as is or on a bun. In the US the sausage is most often associated with Cajun cooking, where it is a coarse-grained smoked sausage made using pork, garlic, pepper, onions, wine, and seasonings. Sausage Glossary Andouille | France In France the traditional andouille is composed primarily of the intestines and stomach.