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Summer Sausage
Summer sausage is an American term for any sausage that can be kept without refrigeration until opened. Summer sausage is usually a mixture of pork, but may be made of or contain other meats such as beef or venison. Summer sausage is fermented, and can be dried or smoked, and while curing ingredients vary significantly, curing salt is almost always used. Seasonings may include mustard seeds, black pepper, garlic salt, or sugar. Fermentation of summer sausage lowers pH to slow bacterial growth and give a longer shelf life, causing a tangy taste. Historically, summer sausage predated refrigeration and referred to meats that could be consumed "in the summer months" when high temperatures would cause fresh meats to spoil. For this reason, they became popular gifts during the winter holidays, especially in German-American settler communities. See also * Cervelat * Embutido * List of smoked foods * Salami * Saucisson Saucisson () or saucisson sec is a family of thick, dry-c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
A Larger Summer Sausage
A, or a, is the first Letter (alphabet), letter and the first vowel of the Latin alphabet, Latin alphabet, used in the English alphabet, modern English alphabet, the alphabets of other western European languages and others worldwide. Its name in English is English alphabet#Letter names, ''a'' (pronounced ), plural English alphabet#Letter names, ''aes''. It is similar in shape to the Greek alphabet#History, Ancient Greek letter alpha, from which it derives. The Letter case, uppercase version consists of the two slanting sides of a triangle, crossed in the middle by a horizontal bar. The lowercase version can be written in two forms: the double-storey a and single-storey ɑ. The latter is commonly used in handwriting and fonts based on it, especially fonts intended to be read by children, and is also found in italic type. In English grammar, "English articles, a", and its variant "English articles#Indefinite article, an", are Article (grammar)#Indefinite article, indefinite arti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is a refined form of sucrose. In the body, compound sugars are hydrolysed into simple sugars. Longer chains of monosaccharides (>2) are not regarded as sugars, and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human food. Some other chemical substances, such as glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar. Sugars are found in the tissues of most plants. Honey and fruits are abundant natural sources of simple sugars. Suc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
American Sausages
American(s) may refer to: * American, something of, from, or related to the United States of America, commonly known as the "United States" or "America" ** Americans, citizens and nationals of the United States of America ** American ancestry, people who self-identify their ancestry as "American" ** American English, the set of varieties of the English language native to the United States ** Native Americans in the United States, indigenous peoples of the United States * American, something of, from, or related to the Americas, also known as "America" ** Indigenous peoples of the Americas * American (word), for analysis and history of the meanings in various contexts Organizations * American Airlines, U.S.-based airline headquartered in Fort Worth, Texas * American Athletic Conference, an American college athletic conference * American Recordings (record label), a record label previously known as Def American * American University, in Washington, D.C. Sports teams Soccer * Ba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thuringian Sausage
Thuringian sausage, or ''Thüringer Bratwurst'' in German is a unique sausage from the German state of Thuringia which has protected geographical indication status under European Union law. History Thuringian sausage has been produced for hundreds of years. The oldest known reference to a Thuringian sausage is located in the Thuringian State Archive in Rudolstadt in a transcript of a bill from an Arnstadt convent from the year 1404. The oldest known recipe dates from 1613 and is kept in the State Archive in Weimar, another is listed in the "Thüringisch-Erfurtische Kochbuch" from 1797 which also mentions a smoked variety. Production Only finely minced pork, beef, or sometimes veal, is used in production. Most of the meat comes from the upper part from around the shoulder. In addition to salt and pepper, caraway, marjoram, and garlic are used. The specific spice mixtures can vary according to traditional recipes or regional tastes. At least 51% of the ingredients must come ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saucisson
Saucisson () or saucisson sec is a family of thick, dry-cured sausages in French cuisine. Typically made of pork, or a mixture of pork and other meats, saucisson are a type of charcuterie similar to salami or summer sausage. Origin Saucisson comes from the Latin ' meaning ''salted''. It is sometimes called '. There are saucisson recipes dating from Roman times, and Gaulish recipes for dried pork. The word ''saucisson'' first appeared in France in 1546 in the ''Tiers Livre'' of Rabelais. Production Stuffing Saucisson stuffing is generally made of two-thirds to three-quarters lean meat and the rest fat (largely pork back-fat called '). The mixture is ground to different fineness depending on the type of saucisson and mixed with salt, sugar, spices, nitrites and/or saltpeter, and with fermenting bacteria. For instance, antilisterial strains of ''Lactobacillus sakei'' are used in Europe for the production of saucisson and can be used for the conservation of fresh meat. Som ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salami
Salami ( ) is a cured sausage consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami. Etymology The word 'salami' in English comes from the plural form of the Italian (). It is a singular or plural word in English for cured meats of a European (particularly Italian) style. In Romanian, Bulgarian, and Turkish, the word is ''salam''; in Hungarian, it is ''szalámi''; in Czech it is ''salám''; in Slovak, it is ''saláma'' while Polish, French, German, Greek and Dutch have the same word as English. The name may be derived from the Latin word ''salumen''. The word originates from the word ''sale'' ("salt") with a termination (''-ame'') that in Italian indicat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Smoked Foods
This is a list of smoked foods. Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Foods have been smoked by humans throughout history. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as whisky, smoked beer, and ''lapsang souchong'' tea are also smoked. Smoked beverages are also included in this list. Smoked foods Beverages * Lapsang souchong a kind of tea. * Mattha - an Indian buttermilk or yogurt drink that is sometimes smoked * Smoked beer – beer with a distinctive smoke flavor imparted by using malted barley dried over an open flame''Beer'', by Michael Jackson, published 1998, pp.150-151 ** Grätzer * Suanmeitang - a Chinese smoked plum drink * Scotch Whisky Some scotch is made from grains that have been smoked over a peat fire. File:JacksonsLapsangSouchong low.jpg, Lapsang souchong tea leaves. Lapsang sou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Embutido
(Spanish and Brazilian Portuguese), (European Portuguese) or (Catalan) is a generic term for cured meat products. The dictionary of the Royal Spanish Academy defines it as "intestine stuffed with minced meat, mainly pork; intestine stuffed with diverse ingredients" Illustrating use of "embutido" for all sorts of sausages, fresh and dried, including frankfurters (the Spanish word comes from the verb "embutir", "to stuff"). The term often applies to any of the many varieties of cured, dry sausages found in the cuisines of Iberia and the former Spanish and Portuguese colonies. In Philippine cuisine, however, due to the fusion of Spanish and American cuisine in the islands, (or ) refers to a type of meatloaf wrapped around slices of egg and sausage. Varieties Specific varieties include, among many others (see list of sausages for the various countries): *Chorizo/chouriço * Sobrassada from the Balearic Islands * Botifarra from Catalonia * Butifarra Soledeña * Fuet from Catalon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cervelat
Cervelat, also cervelas, servelat or zervelat, is a sausage produced in Switzerland, France (especially Alsace and Lyon) and parts of Germany. The recipe and preparation of the sausage vary regionally. The sausages are spelled ''cervelas'' in the French-speaking part of Switzerland, ''Cervelat'' in the German-speaking part, and ''servelat'' in the Italian-speaking part. The terms ultimately derive from ''cerebrum'', the Latin word for brain, which was used in early recipes. The term "Cervelat" is the oldest of the three. It was first recorded in 1552 by Rabelais, and is derived from ''zervelada'', a Milanese word meaning a "large, short sausage filled with meat and pork brains." Modern recipes do not include brains, and arose towards the end of the 19th century in Basel, as a reworking of the traditional recipe. The taste of the sausages depends on the region, but generally they are similar to that of a frankfurter, but with a smokier flavour and a texture brought about by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sour
The gustatory system or sense of taste is the sensory system that is partially responsible for the perception of taste (flavor). Taste is the perception produced or stimulated when a substance in the mouth reacts chemically with taste receptor cells located on taste buds in the oral cavity, mostly on the tongue. Taste, along with olfaction and trigeminal nerve stimulation (registering texture, pain, and temperature), determines flavors of food and other substances. Humans have taste receptors on taste buds and other areas, including the upper surface of the tongue and the epiglottis. The gustatory cortex is responsible for the perception of taste. The tongue is covered with thousands of small bumps called papillae, which are visible to the naked eye. Within each papilla are hundreds of taste buds. The exception to this is the filiform papillae that do not contain taste buds. There are between 2000 and 5000Boron, W.F., E.L. Boulpaep. 2003. Medical Physiology. 1st ed. Elsevier Sc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bacteria
Bacteria (; singular: bacterium) are ubiquitous, mostly free-living organisms often consisting of one biological cell. They constitute a large domain of prokaryotic microorganisms. Typically a few micrometres in length, bacteria were among the first life forms to appear on Earth, and are present in most of its habitats. Bacteria inhabit soil, water, acidic hot springs, radioactive waste, and the deep biosphere of Earth's crust. Bacteria are vital in many stages of the nutrient cycle by recycling nutrients such as the fixation of nitrogen from the atmosphere. The nutrient cycle includes the decomposition of dead bodies; bacteria are responsible for the putrefaction stage in this process. In the biological communities surrounding hydrothermal vents and cold seeps, extremophile bacteria provide the nutrients needed to sustain life by converting dissolved compounds, such as hydrogen sulphide and methane, to energy. Bacteria also live in symbiotic and parasitic relationsh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garlic Salt
Garlic salt is a seasoned salt made of a mixture of dried, ground garlic and table salt with an anti-caking agent (e.g. calcium silicate). In its most basic form it is made by combining 3 parts salt and 1 part dried garlic powder Garlic powder is a spice that is derived from Dehydrated food, dehydrated garlic and used in cooking for flavour enhancement. The process of making garlic powder includes drying and dehydrating the vegetable, then powdering it through machinery o ... by volume, or 6 parts salt and 1 part garlic powder by weight. References Herb and spice mixtures Edible salt {{spice-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
