Other meat items that are used in the GM are as follows:

0 Beef liver is available in portion-cut 4-ounce slices.

0 Corned beef is a frozen product commercially prepared by pickling boneless brisket, rump, or other selected beef cuts in a salt solution (brine). Also, it may be used for such entrees as corned beef and cabbage or for sandwiches.

0 Dried beef is a frozen product commercially prepared from beef rounds cured with sugar and salt, dried, and sliced paper thin. It is normally used for creamed chipped beef on toast.

0 Sausage is finely or coarsely chopped meat (pork, beef, or combination of beef and pork), seasoned with spices and herbs, that is stuffed into edible casings. Depending on the type of sausage, it may be cooked or uncooked. Check the label for cooking instructions. Types of sausages available include the following:

Pork sausage is uncooked and available in 1- to 6-pound rolls and in 3-ounce patties.

Breakfast sausage (beef and pork) is a precooked, link-style sausage; no preparation is needed except heating.

Breakfast sausage, all beef, is an uncooked, link-style sausage.

Specialty sausages can be served as a sandwich or an entree. The following varieties are available: Bockwurst and bratwurst are prepared from pork or beef or a combination. They are seasoned with spices and herbs and require cooking.

Knockwurst is a highly seasoned sausage prepared from beef. It requires cooking.

Italian sausage is available either mild (sweet) or hot. It is prepared from pork and requires cooking.

Pepperoni is a precooked, highly seasoned beef sausage. It is available whole or diced.

Polish sausage is a highly seasoned, thick, long smoked pork, or pork and beef sausage that is cooked. It is also know as kielbasa. It requires heating.

Other types of specialty meats include the following:

Pastrami is precooked. It is commercially produced by curing and smoking beef with spices. Pastrami is usually served as hot slices in sandwiches.

Chitterlings are small pork intestines. They are available frozen or canned (raw or precooked).

Pigs' feet are the front feet of a pig. The product is raw and requires cooking.

Cold cuts, including pressed ham, pickle and pimento loaf, turkey roll, bologna, salami, luncheon meat, thuringer, and liver sausage, once thawed, are sliced and served for sandwiches or cold-cut platters. Bologna, salami, and luncheon meat may be grilled and served as breakfast meats.

Frankfurters, popularly called hot dogs or wieners, are similar to sausage products, but are always precooked. Only heating is required before serving. After heating, they may be served in a sandwich roll (hot dog) or as an entree; for example, frankfurters and baked beans. There are two sizes: regular (10 links per pound) and one-fourth pound.

Scrapple is available frozen. It is made from cornmeal, pork scraps, and seasonings. To prepare, thaw, slice and fry. Check the label directions. Scrapple is usually served at breakfast.