Boudin sausage is traditionally made with pork, rice and vegetables, but recipes vary depending on the butcher or cook. Onions, green peppers and seasonings are also typically included in its mixture of ingredients. More »

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Chorizo sausage is a food made in Mexico and Spain out of pork and spices. Mexican chorizo is fresh meat, while the Spanish version is made of smoked meat to create a cured product. More »

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It is unclear who is the inventor of sausage, although there is archaeological evidence of its use dating back to 50,000 BC. Humans made the first sausages by stuffing meat from animals they had killed into the emptied a... More »

A butcher chart for pork presents a pig divided into five section. Each section indicates the cuts of meat that can be produced from that area. All cuts are labeled, and some charts, such as the one provided by Sugar Mou... More »

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To cook boudin sausage according to a recipe by chef Emeril Lagasse, combine pork butt, pork liver and water in a saucepan. Add onions, garlic, bell peppers, celery, salt and cayenne pepper. Simmer for 90 minutes or unti... More »

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Boneless pork rectums or pork bungs are used in dry sausages, smoked sausage and liverwurst. Bungs can also be used as imitation calamari because, despite the differences in origin, they both share a basic rubbery textur... More »

Pepperoni is a cured sausage that is made from a combination of beef and pork trim, cultures and spices. Beef and pork pieces may also be blended with cayenne pepper, salt, anise seed, white pepper, allspice and paprika ... More »

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