Andouille in the US. In the US the sausage is most often associated with Louisiana Creole cuisine, where it is a coarse-grained smoked sausage made using pork, garlic, pepper, onions, wine, and seasonings. The pork used is mostly from a smoked Boston shoulder roast. Once the casing is stuffed, the sausage is smoked again (double smoked).
What's the Difference Between Sausage and Bratwurst? Sausage is a preparation of ground meat that can be found in dried or fresh varieties and sold either in casing as links or in bulk. Bratwurst is a specific type of fresh link sausage made with pork or veal.
Cacciatore means "hunter" in Italian. In cuisine, alla cacciatora refers to a meal prepared "hunter-style" with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine. Cacciatore is popularly made with braised chicken or rabbit. The salamino cacciatore is a small salami that is seasoned with only garlic and pepper.
Fegatelli Snack Stick Tuscan butchers commonly sell Fegatelli, which are small bundles of spiced and diced pork liver wrapped in caul fat. This recipe pays homage to the Tuscan method by making an air-dried snack stick using pork livers and the finest local, meadow-raised pork, organic herbs, and sea salt.
Finocchiona originated in the Renaissance, and possibly even before, in the Late Middle Ages. The use of fennel was an alternative to pepper (a key ingredient of the standard salami), which was very expensive at the time while fennel grew wild and abundant in the Tuscan countryside.
Genoa, or Genovese, salami gets its name from the Italian seaport of Genoa. In Italy, it is known as salame di Sant'Olcese. Other salamis named for cities and geographical regions include Milanese, Arles, Hungarian and German salamis. Salami is a type of sausage made from chopped or ground raw meat, fat, salt and other seasonings.
The word salami in English comes from the plural form of the Italian salame. It is a singular or plural word in English for cured meats of a European (particularly Italian) style. In Romanian, Bulgarian, and Turkish, the word is salam; in Hungarian, it is szalámi; while French, German, and Dutch have the same word as English. The name may be derived from the Latin words "salsiccia" and "salumen".
Smoked sausage can be made from ground pork, turkey, beef or a combination of meats -- and they can include any variation of seasonings. Polish kielbasa is traditionally made from ground pork. Some commercial variations of kielbasa are made from ground turkey, but these aren't authentic.