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List Of Sausages
This is a list of notable sausages. Sausage is a food usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Some sausages are cooked during processing and the casing may be removed after. Sausage making is a traditional food preservation technique. Sausages may be preserved. By type * Blood sausage * Boerewors * Fermented sausage – a type of sausage that is created by salting chopped or ground meat to remove moisture, while allowing beneficial bacteria to break down sugars into flavorful molecules. * * * * * * * * * * * * * * Vegetarian sausage – may be made from tofu, seitan, nuts, pulses, mycoprotein, soya protein, vegetables or any combination of similar ingredients that will hold together during cooking * Volkswagen currywurst – a brand of sausage manufactured by the Volkswagen car maker since 1973 * White pudding * Winter salami By co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chorizo (4776711673)
Chorizo (, from Spanish ; similar to but distinct from Portuguese ) is a type of pork cured meat originating from the Iberian Peninsula. In Europe, chorizo is a fermented, cured, smoked meat, which may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes. Elsewhere, some sausages sold as chorizo may not be fermented and cured, and require cooking before eating. Spanish and Portuguese are distinctly different products, despite both getting their smokiness and deep red color from dried, smoked, red peppers (/). Iberian chorizo is eaten sliced in a sandwich, grilled, fried, or simmered in liquid, including apple cider or other strong alcoholic beverages such as . It is also used as a partial replacement for ground (minced) beef or pork. Names The word ''chorizo'' probably comes from the Late Latin 'salted', via the Portuguese ; it is a doublet of the Spanish word 'sausage', which was transmitted through Italian . In English, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Sausage
Fermented sausage, or dry sausage, is a type of sausage that is created by salting chopped or ground meat to remove moisture, while allowing beneficial bacteria to break down sugars into flavorful molecules. Bacteria, including ''Lactobacillus'' species and '' Leuconostoc'' species, break down these sugars to produce lactic acid, which not only affects the flavor of the sausage, but also lowers the pH from 6.0 to 4.5–5.0, preventing the growth of bacteria that could spoil the sausage. These effects are magnified during the drying process, as the salt and acidity are concentrated as moisture is extracted. The ingredients found in a fermented sausage include meat, fat, bacterial culture, salt, spices, sugar and nitrite. Nitrite is commonly added to fermented sausages to prevent the formation of botulism-causing bacteria, while some traditional and artisanal producers avoid nitrites. Sugar is added to aid the bacterial production of lactic acid during the 18-hour to three-day f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Morcilla
A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used. In Europe and the Americas, typical fillers include meat, fat, suet, bread, cornmeal, onion, chestnuts, barley, oatmeal and buckwheat. On the Iberian Peninsula and in Latin America and Asia, fillers are often made with rice. Sweet variants with sugar, honey, orange peel and spices are also regional specialties. In many languages, there is a general term such as ''blood sausage'' (American English) that is used for all sausages that are made from blood, whether or not they include non-animal material such as bread, cereal, and nuts. Sausages that include such material are often referred to with more specific terms, such as ''black pudding'' in English. Africa ''Mutura'' is a traditional blood sausage dish among the people of central Kenya, although recent ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Longaniza
Longaniza (, or ) is a Spanish sausage ( embutido) similar to a chorizo and also closely associated with the Portuguese linguiça. Its defining characteristics are interpreted differently from region to region. It is popular in the cuisines of several regions of Spain, Argentina, Uruguay, Puerto Rico, Dominican Republic, El Salvador, Guatemala, Mexico and Chile. In the Philippines, it is called longganisa and has hundreds of variants with different vernacular tastes and forms due to the 144 ethno-linguistic groups of the archipelago. Varieties by country Spain In Spain, ''longaniza'' is similar to '' salchichón'', though thinner; both differ from chorizo in that black pepper is used for them instead of paprika and may have different spices in them like nutmeg. Argentina and Uruguay In Argentina and Uruguay, longaniza is a very long, cured and dried pork sausage that gets its particular flavour from ground anise seeds. This results in a very particular aro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chorizo
Chorizo (, from Spanish ; similar to but distinct from Portuguese ) is a type of pork cured meat originating from the Iberian Peninsula. In Europe, chorizo is a fermented, cured, smoked meat, which may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes. Elsewhere, some sausages sold as chorizo may not be fermented and cured, and require cooking before eating. Spanish and Portuguese are distinctly different products, despite both getting their smokiness and deep red color from dried, smoked, red peppers (/). Iberian chorizo is eaten sliced in a sandwich, grilled, fried, or simmered in liquid, including cider#Spain, apple cider or other strong alcoholic beverages such as . It is also used as a partial replacement for ground (minced) beef or pork. Names The word ''chorizo'' probably comes from the Late Latin 'salted', via the Portuguese ; it is a linguistic doublet, doublet of the Spanish word 'sausage', which was transmi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Winter Salami
Winter salami ( hu, téliszalámi) is a type of Hungarian people, Hungarian salami produced according to a centuries-old tradition. Made from Mangalitsa pork and spices (white pepper, allspice, and others), winter salami is cured in cold air and Smoking (cooking), smoked slowly. During the dry ripening process, a special noble-Mold, mold is formed on the Casing (sausage), casing surface. ''Szegedi téliszalámi'' (winter salami of Szeged) gained European Union protected designation of origin, PDO status in 2007, followed by ''Budapesti téliszalámi'', which gained PGI status in 2009. The Hungarian Ministry of Agriculture and Rural Development places many specific regulations on what can be called Szeged winter salami. See also * List of dried foods * List of sausages * List of smoked foods * References External links Pick Salami and Szeged Paprika Museum * Fermented sausages Hungarian sausages Smoked meat {{Hungary-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
White Pudding
, country = Great Britain and Ireland , region = England, Ireland, Scotland, Northern Ireland , national_cuisine = United Kingdom and Ireland , creator = , type = Pudding , served = , main_ingredient = oatmeal or barley; suet; pork meat or liver , variations = Hog's pudding , calories = , other = White pudding, oatmeal pudding or (in Scotland) mealy pudding is a meat dish popular in Ireland, Northern Ireland, Scotland, Northumberland, Nova Scotia, and Newfoundland. White pudding is broadly similar to black pudding, but does not include blood. Modern recipes consist of suet or fat, oatmeal or barley, breadcrumbs and in some cases pork and pork liver, filled into a natural or cellulose sausage casing. Recipes in previous centuries included a wider range of ingredients. History and recipes White pudding is often thought of as a very old dishDavidson and Jaine (2014) ''The Oxford Companion to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Volkswagen Currywurst
Volkswagen currywurst is a brand of sausage manufactured by the Volkswagen car maker since 1973. It is manufactured at the company's Wolfsburg plant and sold in restaurants in its six German factories. The currywurst are also sold externally at supermarkets and football stadiums and given away to Volkswagen customers. The sausage is branded as a "Volkswagen Original Part" and has been given the part number 199 398 500 A. The product has been described as the most produced of any of Volkswagen's parts, some 6.81 million sausages being manufactured in 2018. In many recent years the company has produced more sausages than cars. A Volkswagen ketchup is also produced and sold to accompany the currywurst. Description The sausage is manufactured in a part of the Wolfsburg Volkswagen Plant by a team of 30 people. The sausage is made in two sizes, one approximately long and one approximately long. The larger sized sausage weighs around . The sausage is made from pork delivere ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vegetable
Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the edible flower, flowers, fruits, edible plant stem, stems, leaf vegetable, leaves, list of root vegetables, roots, and list of edible seeds, seeds. An alternative definition of the term is applied somewhat arbitrarily, often by culinary and cultural tradition. It may exclude foods derived from some plants that are fruits, flowers, nut (fruit), nuts, and cereal grains, but include savoury fruits such as tomatoes and courgettes, flowers such as broccoli, and seeds such as Pulse (legume), pulses. Originally, vegetables were collected from the wild by hunter-gatherers and entered cultivation in several parts of the world, probably during the period 10,000 BC to 7,000 BC, when a new History of agriculture, agricultural way of life developed. At first, plants ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soybean
The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses. Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, nattō, and tempeh. Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals. For example, soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes. Soybeans contain significant amounts of phytic acid, dietary minerals and B vitamins. Soy vegetable oil, used in food and industrial applications, is another product of processing the soybean crop. Soybean is the most important protein source for feed farm animals (that in turn yields animal protein for human consumption). Etymology The word "soy" originated as a corruption of the Can ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mycoprotein
Mycoprotein (lit. "fungus protein") is a form of single-cell protein, also known as fungal protein, derived from fungi for human consumption. The only commercial mycoprotein is marketed under the brand name Quorn, currently sold in 17 countries. It is a fermented product with a doughy consistency and slight mushroom flavor. Quorn was approved for use in the United Kingdom in 1983 and the United States in 2001. Though it is generally well tolerated, some studies indicate that mycoprotein may cause allergic reactions in some people. History The only mycoprotein on sale in Europe and North America is called Quorn, created from '' Fusarium venenatum.'' In the 1960s ''F. venenatum'' was identified by the British company, Rank Hovis McDougall, as a potential protein source for humans. ''F. venenatum'' was one of more than 3,000 species of fungi screened during a three-year period for being cheap to reproduce in fungiculture, nutritious, and palatable. Concerns for pathogen-potenti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pulse (legume)
A legume () is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant. When used as a dry grain, the seed is also called a pulse. Legumes are grown agriculturally, primarily for human consumption, for livestock forage and silage, and as soil-enhancing green manure. Well-known legumes include beans, soybeans, chickpeas, peanuts, lentils, lupins, mesquite, carob, tamarind, alfalfa, and clover. Legumes produce a botanically unique type of fruit – a simple dry fruit that develops from a simple carpel and usually dehisces (opens along a seam) on two sides. Legumes are notable in that most of them have symbiotic nitrogen-fixing bacteria in structures called root nodules. For that reason, they play a key role in crop rotation. Terminology The term ''pulse'', as used by the United Nations' Food and Agriculture Organization (FAO), is reserved for legume crops harvested solely for the dry seed. This excludes green beans and green peas, w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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