(This information is from the National Hot Dog & Sausage Council)

Bangers (British or Scottish Style, made in USA) Sausage-like product prepared with meat and varying amounts of rusk or other cereals.

Berliner-Style Sausage — (cooked, smoked sausage) 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.

Bockwurst (fresh sausage or cooked sausage)  Made of veal and pork (generally higher proportion of veal), with milk, chives, eggs and chopped parsley; seasoning is similar to frankfurters, but may have additional condiments; available fresh or parboiled; highly perishable; requires thorough cooking.

Boterhamworst — (cooked, smoked sausage)  Dutch-style sausage made of veal and pork, finely chopped and blended with coarsely chopped pork fat and seasonings.

Bratwurst — (fresh sausage, cooked or smoked sausage) Pork or a pork and veal mixture; highly seasoned; made in links and available both fresh and fully cooked.

Chorizo — (dry sausage)  Dry pork sausage of Spanish origin; meat coarsely cut; smoked; highly spiced and has a size similar to large frankfurters, one-inch links also made for sausage balls.

Frankfurters — (cooked, smoked sausage)  Originated in Frankfurt, 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 tiny cocktail size; may be skinless or with natural casings.

Knackwurst — (cooked, smoked sausage)  Similar in ingredients to franks and bologna with garlic added for stronger flavor; made in wide natural casings or in skinless styles; fully cooked, but usually served hot; also known as Knoblouch or Garlic Sausage.

Linguica — (uncooked, smoked sausage)  Portuguese sausage made from coarsely ground pork butts, seasoned with garlic, cumin seeds and cinnamon, cured in vinegar pickling liquid before stuffing; smoked; also called Longanzia.

Polish Sausage — (uncooked, smoked sausage)  Coarsely ground lean pork with beef added; highly seasoned with garlic; frequently referred to as Kielbasa which was originally a Polish word for all sausage.

Smokies — (cooked, smoked sausage)  Coarsely ground beef and pork; seasoned with black pepper; stuffed and linked like frankfurters.

Vienna Sausage — (cooked, smoked sausage)  Ingredients similar to frankfurters. Term most often applied to small, open end sausages packed in cans of water. These are made into 80-foot lengths and cut into two-inch portions for canning. The name, vienna-style sausage, may also be used interchangeably with wiener or frankfurter.

Wiener — (cooked, smoked sausage)  Both wieners and Vienna-style sausages take their names from the city of Vienna, Austria. Wiener-style, as originated, is sausage braided in groups of links. Vienna-style frankfurters are twisted into a chain of links. Terms are frequently used interchangeably with “frankfurter” and formula may be the same


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