what is the difference between italian sausage and pork sausage
Italian sausage In North America, Italian sausage (salsiccia [salˈsittʃa] in Italian) most often refers to a style of pork sausage . The sausage is often noted for being seasoned with fennel as the primary seasoning. In Italy, however, a wide variety of sausages are made, many of which are quite different from the product commonly known as 'Italian sausage' in North America.
Horse meat In Belgium, horse meat (paardenvlees in Dutch and viande chevaline in French) is popular in a number of preparations. Lean, smoked, and sliced horse meat fillet (paardenrookvlees or paardengerookt; filet chevalin in French) is served as a cold cut with sandwiches or as part of a cold salad. Horse steaks can be found in most butchers and are used in a variety of preparations. The city of Vilvoorde has a few restaurants specialising in dishes prepared with horse meat. Horse sausage is a well-known local specialty in Lokeren with European recognition.[78] Smoked or dried horse/pork meat sausage, similar to salami, is sold in a square shape to be distinguished from pork and/or beef sausages.[79][80] A Flemish region around the Rupel river is also famous for a horse stew named 'Schep', made out of shoulder chuck (or similar cuts), brown ale, onions and mustard. Schep is typically served with French fries, mayonnaise and a salad of raw Belgian endive.