Balinese Fried Pork Sausage: (Urutan Celeng) A cooked pork sausage flavored with tamarind, curry and black pepper.

Burmese chicken sausage: A recipe from a frequent user; a hot sausage spiced with garlic, ginger, hot pepper and fresh cilantro

Curry Sausage: This sausage formulation is a mixture of both Thai and Indian (Mumbai) flavors. It’s a little on the hot side but one of my favorites.

Filipino Sweet Sausage: A "sweet" sausage adapted from the Filipino Government Standard Formulation.

Filipino Longganisa: Strong garlic flavor with anisado wine; described as Longganisa na may bawang.

Gyoza Sausage: An Asian influenced sausage with the flavor of "Pot Stickers"

Thai Chiang Mai: A northern-style Thai sausage with hot chili peppers!

Thai (Issan) Garlic: An authentic Thai sausage sent in by a reader. This recipe includes "sticky" rice in the formulation

Thai Glass Noodle Sausage: Glass-noodles, rice and starch help keep the juices inside this garlicky-sweet (and very regional) sausage. It is often sold at the local markets held weekly at Buddhist temples.

Thai Panang: Another authentic Thai sausage sent in by a reader.  I made it and I love it!

Home | Introduction | Making Salami | Formulations | Resources | Production Photos | Tips

LUNCHEON MEAT RECIPES:

Luncheon Meats or Luncheon Sausages are a catch-all category for those cured and cooked meats that are generally a large diameter, such as bologna and cotto salami. These products are really a category of cooked sausage...its just that their large diameter makes them conducive to laying onto sliced bread to make a sandwich!

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LUNCHEON MEATS: SMOKEHOUSE COOKED OR OVEN-COOKED  WITHOUT SMOKE

Bologna: Tasty beef and pork luncheon meat that the kids will like.

Ham Roll - Spiced: An example of a luncheon meat with cubes of meat held together by the enzyme transglutaminase - "meat glue"

Krakauerwurst: A German version of the Polish Krakauer

Mortadella: This is sausage fully cooked. This more typical of the American-style of Mortadella and contains whole pistachio nuts and black peppercorns.

Mortadella di Bologna: A different formulation. This style of salami called Mortadella di Bologna and is closer to Italian tastes than the one above.

Mortadella di Prato: A Tuscan mortadella made with Alkermes, which gives the meat a reddish color.

Olive Loaf: An old American standby made with stuffed green olives

Peppered Butt: If you can’t wait for your coppa to dry cure, try this easily prepared, cooked peppered butt.  Its called capocollo cotto in Italian.

Porchetta:  a boneless pork shoulder of Italian origin formed into a lunchmeat roll

Prosciutto Cotto: an Italian Style Boiled Ham  similar to American boiled ham but with "Italian spices"

Scrapple: A Lykens Valley PA style scrapple with buckwheat and toasted corn flour.

 

 

LUNCHEON MEATS: SMOKEHOUSE COOKED  WITH SMOKE

Beef Stick: A beef summer sausage similar to that sold by "Hickory Farms"

Bologna—Country Style: An all beef, densely smoked sausage similar to those found in Lebanon County.

Bologna---Sweet Lebanon style: Bill and I worked on this a long time to get it perfect.  I think you'll like the results.

Bierwurst: A Bavarian sausage flavored with rum and juniper.

Bauernwurst: A German farmer summer sausage.

Cervelat: A continental-style summer sausage with juniper, garlic and mustard seed.

Summer Sausage: American Style. Another name for "Beef Stick" (as above)

Summer Sausage: German Farmer style.

Thuringer:  A German summer sausage with ginger, nutmeg and mustard seed.

Turkey Breast: A tasty, easy to make luncheon meat made with turkey breast---you can substitute chicken or duck!

 

LUNCHEON MEATS: POACHED OR STEAMED  WITHOUT SMOKE

 

Blut-Zungenwurst: A German style blood and tongue sausage.

Cotto Salami: (also called Cooked Salami) This is a cooked, mildly flavored Italian style salami with a characteristic flavor; made of coarsely chopped pork and beef pork trimmings, flavored with winter savory and garlic and stuffed into large diameter casings.

Cotto Salami: A style of cooked salami more suited to American tastes.

Cotto Salami d'Asti - A version of cooked salami that is popular in Asti, near Turin

Galantina: An Italian style-chopped ham luncheon meat.

Gelbwurst: A variation on German bologna, which is nitrite/nitrate free and has less than 1% salt.

Ham Roll: A great tasting, bologna-type luncheon meat made with cooked ham.

Headcheese: A spicy concoction of cured pork meats and rind,  which is then cooked and molded into a loaf. Use as a luncheon meat.  See also Soppressata.

Headcheese: Pennsylvania-German style from a family recipe (often referred to as Sülze)--no nitrates or nitrites!

Honey Loaf: Very mild, sweet sandwich meat...tasty on rye with a splash of brown mustard

Jagdwurst: A pure pork roll with chunks of cured ham disbursed throughout a baloney-like emulsion.

Leberkaese: Bavarian Style meat-loaf/lunchmeat. It is often eaten sliced thick, fried with a fried egg on top; Also, at lunch, as a sliced meat on a roll with thinly sliced pickle, brown mustard and a side of hot German potato salad or sauerkraut.

Pork Roll-New Jersey: A clone of Taylor's Pork Roll

Pressed Ham Loaf: Make this if you want to try your hand at using a pressure mold.  I got mine at an eBay Auction.

Soppressata, Tuscan Style: (Northern Italian headcheese) A mixture of cured pork ham, pork tongue and rind, (spiced in an Italian mode) which is then cooked and stuffed into a roll-shaped luncheon meat; sometimes referred to as “Testa in Casetta” or “Soppressata Toscana”.

Tongue Loaf: Pennsylvania-German style from a family recipe that does not contain nitrates or nitrites!

Turkey-Pastrami Roll: A "pastrami" spiced turkey luncheon meat. Yummy!

Turkey Roll: Both light and dark turkey meat cured and spiced pink peppercorns and capers.

Zampone: (tsam-POH-neh) An Italian lunchmeat, based on the formulation for cotechino.

 

LUNCHEON MEATS: POACHED OR STEAMED  THEN SMOKED

Pork Luncheon Meat: A large diameter (4 inch) smoked, chopped pork sausage that’s great for sandwiches.

 

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BACON AND BACON-LIKE PRODUCTS MADE FROM THE HEAD, BELLY OR CHEEK MEAT OF THE HOG

Bacon, Honey-cured: This formulation forms a slightly smoky-sweet bacon. It is suggested that you cook this bacon slowly, over medium-low heat, to prevent burning the sugars and darkening the bacon strips!

Bacon - Chinese style: Chinese bacon is not used as a breakfast meat but rather a flavoring agent in many vegetable and noodle stir-fry dishes and soups.

Bacon - Buckboard: This bacon is cured from the pork shoulder and is neither as fatty as slab bacon nor as lean as Canadian bacon...but is sure is good!

Bacon - Jowl: A nicely flavored smoked bacon made from pork jowls; very popular in the Southern States of America.

Bacon - Canadian (see: brined products) This is a recipe for a U.S. product that is a brine cured pork loin which is smoked before eating.  It is not the “true” Canadian “pea meal bacon” produced in Canada. Pea meal bacon is pork loin which has been cured, but not smoked, then coated with yellow corn meal.

Guanciale: A bacon-like product (not smoked) popular in central Italy. Use like pancetta.

Pancetta - Italian bacon, rolled into a "log" shape; In the south of Italy, often doused with red, hot pepper on the outer surface and in the north, with wild fennel seeds.

Tasso: A Cajun-style smoked pork used as a flavoring in jambalaya, etc.

 

DRIED MEATS: MADE FROM LARGE, SOLID PIECES OF MUSCLE MEAT

Basterma: An Armenian dried beef (sometimes called Pasterma).  Characteristic of a number of dried meats from Turkey, Syria and Lebanon.

Basterma: A shared recipe from an Armenian family living in Australia.

Bresaola: (pronounced breh-ZOHL-ah) is air-dried beef loin or sirloin that comes from Northern Italy and used much the same way as prosciutto.

Carne Salada: A cured beef that is a specialty of Northern Italy.  It is very versatile in that it can be consumed raw, cooked or smoked.

Carne Salata: This type of "prosciutto" is made from pork "cushion" meat.

Coppa: (Dry Cured) An Italian-style cut from the pork shoulder that is dried for approx. 35 days...It is eaten like prosciutto.

Coppa: (Wet Cured) This is the same cut as above: cut from the pork shoulder but wet cured befor drying.

Dried Beef: An easy to make home recipe! Try this for your next plate of creamed beef!

Dried Beef - Len's:  My favorite!

Jerky: Dried and smoked strips of meat; You can use Beef, Venison; Elk, etc.

Jerkey-chewy: A great recipe provided by a reader that produces a very nice "mouthfeel"

Lardo: A salt and herb cured specialty of Tuscany mad with pork fat.

Lendenspeck: A cured pork loin wrapped in cured bacon, then heavily smoked,

Lonzino - Pork Loin:  Similar in taste to prosciutto, but much leaner and quicker to make.

Pancetta: This is an Italian meat prepared from the same cut as American bacon...however it is generally not smoked.  It is cured and dried for at least 20 days and can be eaten sliced thin as a cold cut or cooked in a number of recipes.

Prosciutto (American Style): a cured and dried leg (ham) of pork, aged over thirty days. It is sliced paper thin and eaten as a cold cut. It can also be made from "picnic ham". This recipe is from commercial American production. Parma Style will be published in spring 2006.

Prosciutto Crudo (Parma Style): Italian style cured ham with no nitrates. cured only with salt for a period of at least 16 months!

Prosciutto-Lamb: An Unusual prosciutto recipe submitted by one of the web site's reader.

 

SALAMI AND SALAMI-LIKE PRODUCTS FROM VARIOUS COUNTRIES:

Catalonian Fuet: A salami-like cured sausage originating in the Pyrenees mountain towns of Spain

Kindziuk: A dry-cured Lithuanian sausage, probably of Tarter origin.

Kulen: A Slovenian style salami that contains paprika and is smoked.

Loukaniko-Bulgarian: A Balkan interpretation of the Greek sausage.

Moskovskaya: A Russian "salami" characteristic of Odessa in the Ukraine

Noisette: A French salami flavored with hazelnuts and wine.

Pepperoni: With this recipe you can make an old world style dry cured pepperoni.

Plockwurst: A German-style smoked, then dry-cured "salami"

Polish style "salami": A small Polish-type sausage similar to Italian salamini made in the USA.

Rossette: A French salami flavored with garlic and Quatre-éspices

Salchichón: A “cold smoked”, Spanish style dry-cured sausage that is sherry flavored .

Sobresada: A Spanish sausage that is softer and more pate-like than the Italian soppressata.

Szalami: This is a Hungarian salami in the style from the city of Csaba.

Salami - Artigiani: An artisan-style of fine grained salami with whole peppercorns similar to those produced in northeastern Italy.

Salami-Bastardo: The unusual Italian name for this salami does not refer to illegitimacy, but instead it refers to the fact the salami is a hybrid…it breaks from tradition by using beef in addition to pork!

Salami - Calabrese Style: A small diameter salami laden with a lot of hot red pepper.

Salami-Cascina: Farmhouse style salami--First place winner of the Salumi Contest of the Festa Italiana in Seattle, Washington

Salami - Ciauscolo: A smoked, soft and dry-cured salami style from central Italy. Often spread on country bread when young.

Salami - Coglioni di mulo: This is a salami from the Abruzzo region of Italy and is loosely translated as "Mule's Balls" or more politely "Mule's Testicles"

Salami - Coppata: A style typical of the Veneto region of northeast Italy.  It consists of a coppa surrounded by salami, then dry cured. It is also know as Salami Veneziana.

Salami - Crespone: A softer salami, specialty of the Verona region of Italy, made with "sweet" spices like cinnamon and clove.

Salami d'Oca: A salami made from goose. Popular with the Italian-Jewish population when made without both pork casings and cheese.

Salami - Elk: A dry-cured salami made in the Italian tradition out of elk and pork.

Salami - Felino: A very mild tasting salami flavored by only garlic and black pepper.

Salami - Finocchiona: An Italian salami in the style of those made in the Chianti region of Tuscany.

Salami - Game Bird: Salamini del'Uccelli -A "hunter's" style salami made with combinations of wild geese, ducks and doves

Salami - Ginger: A German-American version of a dry-cured sausage; Pennsylvania-style

Salami - American Semi-dry Genoa Style: This formulation is what most Americans are familiar with eating. If you are looking for the Italian version (Salame Sant’Oclese) check my alphabetic list.

Salami - Genoa Style: A large diameter, pure pork dry cured salami, lightly spiced so as not to mask any of the sweet pork flavor.

Salami - German American Style: A smoked salami in the tradition of German immigrants to America.

Salami - Hot: A dry cured salami spiced with hot red peppers and Marsala wine.

Salami - Hungarian style - Salame Ungherese: After lightly smoking, this paprika flavored salami (characteristic of northern Italy) is dry cured.

Salami - Cacciatore (Hunter Style) or Salamini: A small, dry salami so-called because they were small enough to stuff in the hunter’s pocket for lunch during a day in the field. Italians call this salami cacciatore.

Salami - Kaminwurz: "Fireplace” Sausage --smoked salami from the Val Badia in the southern Tyrol.

Salami - Len Poli's Favorite: This is my personal formulation that I enjoy when I want a typical Italian-American salami

Salami - Luccese:  A dry salami typical of the Lucca region of Tuscany.

Salami - Milano Style: This salami is similar to the common type of Italian salami available in the delicatessens of the San Francisco Bay Area. It is characterized by finely ground meat and fat and the addition of cracked black pepper.

Salami - Nduja: A salami variation of Calabria, loosely based on the French Andouille introduced in the 18th Century by the Bourbons.

Salami - San Francisco: Very similar to the Milano type; Typical salami made by the Italian people of North Beach.

Salami - Sant'Olcese: "Genoa Salami"-This is quite different from what Americans know as “Genoa” salami—this one is lightly smoked and has large cubs of fat!

Salami - Soppressata: Calabria Style.  This salumi is from southern Italy and is popular with Italian-Americans, especially those who live on the East coast of the U.S.

Salami - Soppressata -Goose: An Interesting variation on a goose salami--this uses pork fat; you can substitute poultry fat for a kosher-style product.

Salami - Soppressata:  Roman Style.  A lot of confusion surrounds this type because spelling variants and the fact that it can describe a different sausage in different regions of Italy. This particular salami, which is called Spianata, is characterized by a higher fat content and its flattened shape.

Salami - Soppressa: A salami characteristic of the Friuli region that capitalized on the Venetian spice trade.

Salami - Soppressa: Another variation of Venetian sopressa.

Salami - Toscano Style:  This salami is characterized by the large pieces of diced fat dispersed throughout the meat...however, the fat content is the same as “regular” salami.

Salami - Turkey: Can’t mix meat and dairy? Like salami? Try this one!

Salami - Venison : A dry-cured salami made in the Italian tradition out of deer meat and pork. Any game, like elk or antelope, may be used in place of the venison.

Salami - Ventricina d'Abbruzzo: A salame with larger pieces of meat than most salami flavored with hot pepper and rosemary.

Slimmie Jimmie: Italian Style Slim Jims.

Snack Sticks:  Also called "Slim Jims" like those available at supermarket check-out stands.

Soupy: (Americanization of the Italian Soppressata) A small, hot salami that is dry cured and preserved under oil or lard.

Speck: An Italian ham from the Tyrol Region- air dried for several months

Walnut Sausage-Salsiccia alle Noce: A dry cured sausage found in a small region in Calabria, Italy; influenced by the Turks

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SALT AND BRINED CURED PRODUCTS:

Typically, not sausages, the following recipes are often included with a collection of sausage recipes. Brine-cured products, sometimes referred to as pickle curing, are cured by soaking meats in a "pickle" (a solution composed of salt and curing salts) which often contain sugar, spices and flavorings. The cuts of meat are submerged in in the pickle until the curing agents penetrate the product. Depending upon the particular product, the pickled meat may be either smoked, baked, boiled, broiled or dried and eaten uncooked.

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One copy may be downloaded for personal use only!

Bacon - Buckboard: This bacon is cured from the pork shoulder and is neither as fatty as slab bacon nor as lean as Canadian bacon...but is sure is good!

Bacon - Canadian-Glenn's Recipe: This is a recipe for a U.S. product that is a brine cured pork loin which is smoked before eating. 

Bacon - Canadian-Len's Recipe: Quick, simple recipe that produces a product similar to that which is commercially available.

Bacon - Chinese: Chinese bacon is not used as a breakfast meat but rather a flavoring agent in many vegetable and noodle stir-fry dishes and soups.

Bacon - Filipino (Tocino or Pinoy Tocino): A very sweet bacon that is redolent in garlic.

Bacon - Honey: This formulation forms a slightly smoky-sweet bacon. It is suggested that you cook this bacon slowly, over medium-low heat, to prevent burning the sugars and darkening the bacon strips!

Bacon - Jowl: A nicely flavored smoked bacon made from pork jowls; very popular in the Southern States of America.

Bacon - Jowl: Italian Style (Guanciale): A nicely flavored non-smoked bacon made from pork jowls; very popular in the Central Provinces of Italy...used like pancetta

Bacon - Pea Meal: Pea meal bacon is pork loin which has been cured, but not smoked, then coated with yellow corn meal. “Pea meal bacon” as produced in Canada is quite different from American-style "Canadian" bacon.

Corned Beef: Once you have the satisfaction of making your own, and after you taste it, you’ll have a hard time going back to “store bought” corn beef!

Ham—Boiled (American-style): If you find a good deal on pork picnics, try making this old-fashioned boiled ham.  Use it for sandwiches or slice thick and fry with eggs and hash browns.

Ham—Boiled (Italian-style): Very much like the American except for the continental spices and forming it it a pressure mold.

Ham—Smoked: You can also make this ham from pork picnics, for that smoked cooked flavor.

Ham---Maple Flavored: An easy to make recipe especially for beginners!

Ham--Spread: When you have a some trimmings or irregular pieces left over from a cooked ham, this recipe makes a nice spread for crackers or crusty bread.

Lardo: Salt cured pork back fat flavored with garlic and herbs--A specialty of Tuscany, Italty.

Pancetta--Wet Cure: This is a variation of the dry cured version; If your looking for the dry cured version click on this link: Pancetta

Pastrami: A smoked beef brisket flavored with cracked pepper and coriander.  Makes terrific Reuben sandwiches!

Pigs' Feet: Cured and pickled pigs feet, suitable for "canning".

Pickled Sausage: Glenn's pickle recipe.

Pickled Sausage: Papa Poli's special pickle recipe.

Turkey Loaf-Smoked:  Here is what you can do when the supermarkets have turkey on sale!

Tasso: A Cajun-style smoked pork used as a flavoring in jambalaya, etc.

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One copy may be downloaded for personal use only!

Buona Fortuna (Good Luck) Breakfast Sausage: A link sausage that contains eight spices and a bit of sugar to help  browning the sausage nicely when pan fried.

Tony's Chicken Breakfast Sausage: This sausage is one I made up during a spring break from school. I think it taste great!

Tianna's Chicken Raisin Breakfast Sausage: We're teaching them sausage formulation at an early age!

Tony's Garlic Hot Dogs: I made these for a family Bar-B-Q at my Nonno's house for a Forth of July Party.

Tony's Smoked Sausage:  A cooked, smoked sausage with a mixture of Tony's until now "secret" spices with a little added sausage phosphate to help retain moisture when the sausage is cooked.