Synonyms: lunch meats = luncheon meats = sandwich meats = cooked meats = sliced meats = cold meats
These are precooked sausages or meat loaves that are usually served cold in sandwiches or on party trays. You can buy them already sliced in vacuum packs, or have them sliced to order at a deli counter. Most cold cuts are high in fat and sodium.
Alpino salami Notes: This is an Italian-style salami. Substitutes: salami
basturma = bastirma = pastirma = basterma = pasterma Notes: This Armenian specialty consists of beef that's marinated in spices and air-dried.
bierwurst = beerwurst = beer salami Pronunciation: BEER-wurst OR BEER-vurscht Notes: This is a chunky, tubular German sausage that's usually sliced and served cold in sandwiches. It's made with pork and beef. Substitutes: krakauer OR bierwurst OR jagdwurst OR bologna
blockwurst Notes: This is a spicy German pork sausage that's usually served in sandwiches. It comes ready-to-eat. Substitutes: cervelat (very similar) OR bierwurst
bologna = baloney = balogna Pronunciation: buh-LONE-uh OR buh-LONE-ee OR buh-LONE-yuh Notes: This soft, mild sausage is a sandwich staple. It's made from beef and/or pork and usually smoked. It's usually sold sliced and ready-to-eat. Substitutes: mortadella
Calabrese sausage Notes: This spicy dry Italian salami is made out of pork and hot chile peppers. Substitutes: salami OR pepperoni
coppa salami = coppa Notes: This has bits of ham in it.
corned beef Notes: This is cut from a beef brisket that's been cured with salt and spices and then simmered in water. It's traditionally served hot on rye bread. Substitutes: pastrami (more tender, but otherwise very similar)
csabai Pronunciation: chah-BUY Notes: This is a Hungarian smoked sausage that's heavily seasoned with paprika. Rings of it are sold in German delis.
foie gras entier Pronunciation: fwah grah ahnt-YAY Notes: This pricey French delicacy is simply goose or duck liver that's been lightly cooked. When aged, it becomes very rich and flavorful. Goose livers are tastier and more expensive than duck livers. Some people refuse to eat foie gras because the animals are force-fed to enlarge their livers. Substitutes: pâté de foie gras
galantina Notes: This is cold cut resembles a chunky mortadella. Substitutes: mortadella OR bologna gelbwurst Notes: This pork and veal sausage is very mild and fine-grained. The name means "yellow sausage" in German, but that refers to the color of the casing rather than cream-colored sausage itself. You can put it into sandwiches or pan-fry it. It's called "diet bologna" in Germany since it's relatively low in fat. Substitutes: bologna
headcheese Notes: This is made from parts of the hog's head, which are boiled together with spices and gelatin, then cooled and sliced. The result is a mosaic of meat chunks. It's good in sandwiches. Substitutes: sulze OR zungenwurst
jagdwurst Notes: This is a coarse, mild German cold cut that's often served on sandwiches with mustard. It's made of pork, beef, and sometimes garlic. Substitutes: krakauer OR bierwurst
krakauer Notes: This is like bologna, only it's studded with chucks of ham. You can serve it cold in sandwiches, or fry it for breakfast. Substitutes: jagdwurst OR bierwurst Lebanon bologna Notes: This is a highly seasoned smoked beef sausage based on a Pennsylvania Dutch recipe. Substitutes: salami OR summer sausage
leberkäse = leberkase Pronunciation: LAY-ber-ka-suh Notes: Despite its name ("liver cheese" in German), this Bavarian specialty contains neither liver nor cheese. It's a pork, beef, and veal meatloaf with the color and consistency of bologna. Germans like to fry thick slices of it and serve them with potatoes. Substitutes: bologna
liverwurst = liver sausage = leberwurst Notes: This is a family of pork liver sausages that are creamy enough to spread. One variety is braunschweiger, which is smoked liverwurst. Substitutes: pâté OR teewurst OR mettwurst (the spreadable kind) OR gelbwurst
mortadella = mortadella bologna Pronunciation: more-tuh-DELL-uh Notes: This exquisite smoked pork sausage is similar to bologna, only it's flavored with garlic and has bits of fat and sometimes pistachios in it. It's a key ingredient in a muffaletta sandwich. Always serve it cold. Substitutes: bologna OR olive loaf
olive loaf Notes: This is like bologna, only with bits of stuffed olives embedded in it. Substitutes: mortadella OR bologna
pastrami Notes: This is beef brisket that's been seasoned and dry-cured. It's often served hot on rye bread. Substitutes: corned beef (not as tender, but very similar) pâté = pate = paté = liver paste Pronunciation: pah-TAY Notes: Leave it to the French to come up with this buttery rich delicacy. Goose pâté is pricier and more subtle than duck pâté, and is the best choice if you plan to serve the pâté cold. Duck pâté works best in warm dishes. Some people refuse to eat pâté de foie gras from France because the animals are force-fed to enlarge their livers. Substitutes: liverwurst OR foie gras entier OR monkfish liver
pepper loaf = pepper loaf Notes: This is a pork and beef loaf that's liberally seasoned with cracked peppercorns.
rauchfleisch Notes: A German specialty, this is smoked beef that's normally sliced thin.
ringwurst = ring bologna = fleischwurst Notes: This pork and beef sausage looks and tastes like bologna. Germans like to heat it up and serve it with potato salad or bread. Substitutes: bologna
salami = salame Notes: This is a family of ready-to-eat sausages that are made with beef and/or pork and heavily seasoned with garlic and spices. They're often used in sandwiches or antipasto plates. Many salami, like the popular Genoa salami, are air-dried and somewhat hard. Others, like cotto salami, are cooked, which makes them softer and more perishable. Most salami are made of pork, but all-beef kosher salami are also available. In Italian, salame is the singular form and salami the plural, but Americans often talk of one salami and many salamis. Substitutes: Lebanon bologna OR summer sausage OR pepperoni
schinkenwurst = bier schinken = ham bologna Notes: This German cold cut consists of ham suspended in a bologna-like emulsion. It's usually served cold on sandwiches. Substitutes: krakauer OR bierwurst OR jagdwurst
sulze = sulz = sülze Pronunciation: SOOL-zuh Notes: This is made from a mixture of calves' feet or pig snouts, eggs, and other meats that's been cooked and then allowed to gel. There's no need to cook it further; the cold slices are usually served as appetizers. Substitutes: headcheese
summer sausage = cervelat = cervelas Pronunciation: SUR-vuh-lat Notes: This is a family of spicy, somewhat dry pork and/or beef sausages that are great for sandwiches. They don't need to be cooked. Varieties include landjaeger and thuringer. Substitutes: blockwurst
teewurst = teawurst Notes: Germans like to spread this smoky "tea sausage" on crackers or bread at teatime. Substitutes: mettwurst (the spreadable kind) OR liverwurst
textured sausages Notes: These have chunks of meat suspended in them that form a mosaic pattern when sliced. Varieties include schinkenwurst, jagdwurst, tyroler, Ansbacher pressack, tongue sausage, and zungenwurst.
thuringer = thueringer Pronunciation: THUR-in-jure Notes: This is a mild summer sausage that's made of pork and sometimes beef. Substitutes: cotto salami
tongue loaf = tongue sausage Notes: Delis often stock loaves of pork, lamb, veal, or beef tongues that have been cooked, pressed, jellied, and/or smoked. Substitutes: zungenwurst
touristenwurst Notes: This is a pork and beef soft salami ring. Substitutes: salami
wunderwuurst Notes: This is liverwurst dotted with pistachios. Substitutes: liverwurst
zungenwurst = blut zungenwurst = blood tongue sausage Pronunciation: ZUNG-en-wurst OR ZUNG-en-vurscht Notes: This German blood sausage includes pieces of pickled tongue. It comes ready to eat, but it's often heated before serving. Substitutes: blood sausage
Copyright © 1996 - 2005 Lori Alden