A sausage consists of ground meat (and sometimes other animal parts), herbs and spices, and possibly other ingredients, generally packed in a casing (traditionally the intestines of the animal, though now often synthetic), and preserved in some way, often by curing or smoking. Sausage making is a very old food production and preservation technique. There is no consensus whether similar products that are not packed in casings, such as pâté, meatloaf, scrapple and head cheese should be considered sausages. Pieces of sausage—often no ...

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Sausage, Sausage - History, Sausage - Classification of sausages, Sausage - Types of sausage, Sausage - Health concerns, Sausage - Quotes

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Every nation and every region has its characteristic sausages, using meats and other ingredients native to the region and employed in traditional dishes. English and Irish sausages, or bangers (so named for their tendency to explode during cooking if poorly made), for example, normally have a significant amount of rusk, or bread crumbs, and are less meaty than sausages from other countries, although sausages with high meat content can be found. Bangers are also used to make toad in the hole. They are an essential part of a full English break ...

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Sausage, Sausage - History, Sausage - Classification of sausages, Sausage - Types of sausage, Sausage - Health concerns, Sausage - Quotes

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Cumberland Sausages are a type of traditional sausage that originated in the traditional county of Cumberland, England. They are usually very long (up to 50cm), and sold rolled in a flat circular coil. Sometimes they are made shorter, like ordinary British sausages. The meat is pork, the seasonings are prepared from a variety of spices and herbs and there are traditionally no colouring or preservatives added. The crucial thing is that the meat should be chopped, not ...

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A breakfast sausage is a type of fresh pork sausage usually served at breakfast. It is not cured or smoked. It is essentially seasoned ground meat so does not keep and should be stored and handled appropriately. Variations made from pork and beef mixtures as well as poultry can now be found. There are also vegetarian varieties that use textured vegetable protein in place of meat. In Am ...

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Sausage is a natural outcome of efficient butchery. Sausage-makers put to good use meat and animal parts that are edible and usually nutritious, but not particularly appealing, such as organ meats, blood, and fat, and allow the preservation of meat that can not be consumed immediately. Hence, sausages are among the oldest of prepared foods. It is often assumed that sausages were invented by the Sumerians in what is Iraq today, around 3000 BC. The Chinese sausage Làcháng (臘腸/腊肠), which consisted of goat and lamb meat, ...

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Sausage, Sausage - History, Sausage - Classification of sausages, Sausage - Types of sausage, Sausage - Health concerns, Sausage - Quotes

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Chinese sausage (literally “preserved sausage”) is a dried, hard sausage usually made from pork meat and a high content of fat. It is normally smoked, sweetened, and seasoned. It is used as a condiment in many stir-fried dishes in some parts of southern China, including Hong Kong and the provinces of Guangdong, Fujian and Hunan, and countries in Southeast Asia. It is, for example, used in fried rice, lo mai kai, popiah and char kway teow, a popular noodle dish in Malaysia and Singapo

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Blood sausage or black pudding or blood pudding is a sausage made by cooking down the blood of an animal with meat, fat or filler until it is thick enough to congeal when cooled. In the West, pig or cattle blood is most often used, sheep and goat blood are used to a lesser extent, while blood from poultry is very seldom used. A legend attributes the invention of blood sausage to an absinthe-induced bet between two drunken Bavarian butchers during the 14th century. This is unlikely, as absinthe was not developed until the ...

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Biscuits and gravy is a popular breakfast dish in American cuisine. Biscuits are covered in "country" or white gravy usually made from bacon or sausage drippings, and often with added sausage bits or patties. Other related archivesAmerican cuisine, Biscuits, bacon, gravy, sausage

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A Chicago-style hot dog – named after the U.S. city of Chicago, Illinois – is a 1/8 lb. 100% beef hot dog which is topped with mustard, onion, sweet pickle relish, a dill pickle spear, sliced tomato, sport peppers, and a dash of celery salt. Most Chicagoans will shun ketchup, as it considered non-traditional and unnecessary given the sweetness of the pickle relish. It is traditionally served on a steamed poppy seed bun. Chicago style hot dogs are usually prepared by steaming the hot dog to a temperature around 170 degrees F ...

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Boerewors is a sausage dish, popular in South African cuisine. It comes from the Afrikaans words boere ("farmers") and wors ("sausage"), translating as "farmers' sausage." Boerewors was most probably invented in the 18th or 19th century by the Boers in the former Cape Colony. Some sources mention that a less spicy French sausage with a similar texture to boerewors is made today in the Latour Valley in Pyrénées-Orientales, using claret instead of vinegar and no coriander. [1]. The relevance of this is questionabl ...

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Braunschweiger (named after Braunschweig, Germany) is a type of pork liver sausage, nearly always smoked, distinguished from other liverwurst in that it is soft enough to be used as a spread (and typically is). Other related archivesBraunschweig, Germany, liver, liverwurst, pork, sausage

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Botifarra (pronounced [buti'farə]) is a typical Catalan sausage made of raw pork and spices. Botifarra is also the name of a popular cards game played in Catalonia and parts of Aragon. Other related archivesAragon, Catalan, Catalonia, pronounced, sausage

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A bratwurst is a fried sausage, composed of pork, beef, and sometimes veal. Etymology: German, from Old High German brAtwurst, from brAt meat without waste + wurst sausage. Popular etymology suggests "fried sausage"; this, however, is incorrect. The word bratwurst can refer to a sausage that is as yet uncooked (but meant to be cooked before eating), or already cooked by any means regardless of the word's origins. The word usually refers to a mostly pork product, but can be used to refer to an all beef product [1]. The word is also used for vegetarian ...

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More of a serving suggestion than a recipe, Bangers and Mash is a British colloquial name for sausages (bangers) served alongside mashed potato, very often with gravy being poured over both. The sausages may be one of a variety of flavours such as pork, pork and apple, tomato, beef, Lincolnshire or Cumberland. The full meal will usually include a vegetable (e.g. peas, brussels sprouts). The gravy may be flavoured wit ...

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Weißwurst (literally white sausage) is a traditional Bavarian sausage made from very finely minced veal and fresh pork bacon. It is usually flavoured with parsley, lemon, mace, onions, ginger and cardamom, though there are some variations. The mixture is then stuffed into fresh, clean pork guts and separated into individual sausages about four to five inches in length and a bit less than an inch in thickness. As it is very perishable, weißwurst is traditionally prepared early in the morning and eaten for first or secon ...

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Cervelat, also spelled Zervelat or Servelat (from Latin cerebellum, meaning brain, via Italian cervellata), is a German or Swiss sausage originally made of pork and brain. Brain is no longer included today. The German variety is a raw sausage made of minced pork, beef and bacon, all seasoned, salted and cold smoked for one day. The Swiss variety, however, is a cooked sausage made of ten parts minced beef, bacon and pork rind, and eight pa ...

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Chorizo is a pork sausage originating from Spain. It is made from coarsely chopped fatty pork and usually seasoned with chili and paprika. The mild Spanish paprika used is what gives this sausage its characteristic flavor. The paprika itself can be found as either picante (hot) or dulce (sweet). Some varieties are hung in cold dry places to cure, as happens with jamón serrano (ham). ...

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A cocktail stick is a short cylindrical stick, made of wood, that has points on both ends. It is used as a skewer for holding decorations (such as cherries) in cocktails and also for serving food (such as small "cocktail" sausages or diced cheese and pineapple) at parties. See also. swizzle stick toothpick ...

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Andouilette is a sausage-like speciality from France, differing in content depending on what version you get. Normally contains intestines of pig, cow and/or calf. Also can be used as a swear word. Other related archivessausage

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