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Also known as "blood pudding" and "black pudding" in Ireland. This large link sausage is made of pig's blood, suet, bread crumbs, and oatmeal. It is generally sold precooked.
Industry:Culinary arts
An uncastrated male swine. In culinary terms, it is the male of a wild boar species found in Europe, Asia, North Africa and the U.S. Young boar is the best eating and is often prepared roasted, grilled, braised, or smoked like ham.
Industry:Culinary arts
A small game bird of the partridge family that resembles a small, plump chicken. The flesh is white and delicately flavored. Most of these birds are raised on bird farms today. Known also as "quail."
Industry:Culinary arts
A German ground-veal sausage that is flavored with chopped parsley and chives. This sausage is normally sold raw. Bockwurst is traditionally served with bock beer, particularly during the Bavarian bock beer festivals.
Industry:Culinary arts
Also known as "baloney." This is a highly seasoned sausage meat that takes its name from the Italian city of Bologna. True Italian sausage is called "mortadella."
Industry:Culinary arts
Gourmets say that sheep's brains are best, followed by calves, then pigs. Often boiled with salted water and a dash of vinegar, then reheated with butter and capers or deep fried in egg and bread crumb batter.
Industry:Culinary arts
A German sausage made of pork and veal and seasoned with ginger, nutmeg, and coriander or caraway. Each German district has its own special variety of this sausage. Also called "brotwurst."
Industry:Culinary arts
A smoked German liver sausage made with eggs and milk. It is soft enough to spread and is usually served at room temperature.
Industry:Culinary arts
Also know as the "bison," buffalo is presently raised on game farms. Buffalo meat is very tender and tastes somewhat like lean beef. It has no pronounced gamey flavor.
Industry:Culinary arts
A lean, smoked meat that is closer to ham than to bacon. It comes from the lean tender eye of the loin, located in the middle of the back. It is called "back bacon" in Canada.
Industry:Culinary arts
