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Kiełbasa Biała Surowa (White Sausage), Szynkowa (smoked), Śląska and Podhalańska styles (Poland)
.A sausage is a food made from ground meat, both beef and pork.^ These sausages are usually made from pork or pork and veal but sometimes from pork and beef.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ Sausage means ground pork or a mixture of 1/3 ground pork and 2/3 any other kind of meat.
  • Sausage Recipes - PaleoFood Collection 10 January 2010 22:022 UTC www.paleofood.com [Source type: General]

^ Jersey Pork Roll - [Taylor Ham] This "King of Mystery Meats" is made from secret recipes by several companies in or around Trenton, New Jersey.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

.Also commonly included is ground pork fat (fatback), salt, herbs and spices.^ Pork, water, salt, spices, sugar, corn syrup, monosodium glutamate.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ Typically pork, paprika, salt, vinegar, spices, red pepper, garlic, sodium nitrite, soy flour.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ Pork, water, beef, nonfat dry milk, salt, dextrose, sodium phosphate, spices, garlic paprika, ascorbic acid (vitamin C), sodium nitrite.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

.Typically the sausage is formed in a casing traditionally made from intestine, but sometimes synthetic.^ "Skinless" products like hot dogs and many vegetarian sausages are made in a plastic casing which is stripped off after cooking and before packaging.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ I once knew a guy who made a lamb sausage so his Jewish friends could eat it, but forgot and stuffed them in hog casings.
  • How to Make Homemade Sausage | Simply Recipes 10 January 2010 22:022 UTC simplyrecipes.com [Source type: General]

^ These sausages are usually made from pork or pork and veal but sometimes from pork and beef.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

.Some sausages are cooked during processing and the casing may be removed afterwards.^ This sausage is removed from its casing, then crumbled as it cooks.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ Stuffing the Sausage- The casings were prepared by removing them from the .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

^ This sausage must be cooked before eating and may be cooked whole (pierce the casings in a few places so they don't explode), or stripped of their casings and crumbled, depending on use.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

.Sausage making is a traditional food preservation technique.^ German Knackwurst Sausage Mix (Item # 632230) Makes 25 lbs of Traditional German Knackwurst Sausage Also known as Knokwurst, knakwurst, or nockwurst Click here for Knackwurst Sausage instructions .
  • Sausage Mix | Pork Sausage Mix| Homemade Pork Sausage Recipe | Venison Sausage Mix | German Sausage Mix | Dry Sausage at Heinsohn's Country Store 10 January 2010 22:022 UTC www.texastastes.com [Source type: General]

^ Would like to try making traditional cured sausages from a variety of .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

^ German Sausage Mix (Item # 632211) Makes 25 lbs of Traditional German Sausage Click here for Traditional German Sausage instructions .
  • Sausage Mix | Pork Sausage Mix| Homemade Pork Sausage Recipe | Venison Sausage Mix | German Sausage Mix | Dry Sausage at Heinsohn's Country Store 10 January 2010 22:022 UTC www.texastastes.com [Source type: General]

.Sausages may be preserved by curing, drying, or smoking.^ They may optionally be cured, smoked, dried or aged.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ A hot dog is a type of fully-cooked sausage in bread, cured and sometimes smoked sausage of even texture and flavor that is softer and moister than most other sausages.
  • Hot Dog Recipes 11 January 2010 4:47 UTC www.squidoo.com [Source type: General]

^ Semi-Dry Cured Smoked Pepperoni Another sausage recipe from Stickbowcrafter - Brian .
  • Sausage - Old's Place 10 January 2010 22:022 UTC www.susanminor.org [Source type: General]

History

Sausages are a result of economical butchery. .Traditionally, sausage-makers put to use tissues and organs which are perfectly edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned and turned inside-out intestine of the animal, producing the characteristic cylindrical shape.^ This sausage is stripped of its casing and crumbled for use.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ At its core, a sausage is simply ground meat and fat, salt, and flavorings.
  • How to Make Homemade Sausage | Simply Recipes 10 January 2010 22:022 UTC simplyrecipes.com [Source type: General]

^ Sausages were originally a method of preserving meat with fat, dryness and salt.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

.Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees.^ Not too different from various white pudding sausages...
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

^ Summer Sausage - [Cervelat] Basically an American cervelat, a family of mildly seasoned semi-soft salamis, fermented, generally smoked and fully cooked.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ Whether the pickled sausage is boiled until fully cooked is debatable; it .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

.The first sausages were made by early humans, stuffing roasted intestines into stomachs.^ I once knew a guy who made a lamb sausage so his Jewish friends could eat it, but forgot and stuffed them in hog casings.
  • How to Make Homemade Sausage | Simply Recipes 10 January 2010 22:022 UTC simplyrecipes.com [Source type: General]

^ Sausages are basically animal parts chopped or ground up, mixed with seasonings and stuffed into an animal intestine (or reasonable facsimile thereof).
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ First time sausage makers should, in my opinion, skip the stuffing into the casing until they are more comfortable with the sausage making and simply portion this into 1/2 or 1 pound portions for recipes calling for bulk sausage.
  • How to Make Homemade Sausage | Simply Recipes 10 January 2010 22:022 UTC simplyrecipes.com [Source type: General]

[1] .As early as 589 BC, a Chinese sausage làcháng was mentioned consisting of goat and lamb meat.^ As for goat, funny you should mention it, as I am planning to make a Greek goat sausage in a week or two...
  • How to Make Homemade Sausage | Simply Recipes 10 January 2010 22:022 UTC simplyrecipes.com [Source type: General]

.The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey, and Epicharmus wrote a comedy titled The Sausage.^ As for goat, funny you should mention it, as I am planning to make a Greek goat sausage in a week or two...
  • How to Make Homemade Sausage | Simply Recipes 10 January 2010 22:022 UTC simplyrecipes.com [Source type: General]

.Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the illiterate tribes occupying the larger part of Europe.^ These popular "ready to eat" sausages are made throughout Europe.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ What I most want the sausage for is things like pizza topping, pasta sauce and the occasional patty.
  • How to Make Homemade Sausage | Simply Recipes 10 January 2010 22:022 UTC simplyrecipes.com [Source type: General]

[1]
German Wurst: liver sausage, blood sausage and ham sausage
Sausage in Italy has its roots in Lucania, now known as Basilicata. .Philosophers such as Cicero and Martial stated a kind of sausage called lucanica, actually widespread in Italy, was introduced by Lucanian slaves during the Roman Empire.^ Similar sausages are actually made in Italy.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

[2] During the reign of the Roman emperor Nero, sausages were associated with the Lupercalia festival. .Early in the 10th century in the Byzantine Empire, Leo VI the Wise outlawed the production of blood sausages following cases of food poisoning.^ "Skinless" products like hot dogs and many vegetarian sausages are made in a plastic casing which is stripped off after cooking and before packaging.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ Blutwurst - German A sausage made of pork, beef and beef blood popular in Germany as a snack food.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

.Traditionally, sausage casings were made of the cleaned intestines, or stomachs in the case of haggis and other traditional puddings.^ This type of sausage is also made in other sizes but watch out for commercial brands made from lymph nodes and salivary glands.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ "Skinless" products like hot dogs and many vegetarian sausages are made in a plastic casing which is stripped off after cooking and before packaging.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ Bockwurst A German sausage traditionally made of veal and pork but heavier on the veal, but even in Germany now made with chicken, turkey, lamb and sometimes horse.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

.Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages.^ These are often served in a natural casing similar to a sausage.
  • Hot Dog Recipes 11 January 2010 4:47 UTC www.squidoo.com [Source type: General]

^ I've found it somewhat easier to fill a plastic bag with the sausage, squeeze into the tube until the casing begins to fill.
  • How to Make Homemade Sausage | Simply Recipes 10 January 2010 22:022 UTC simplyrecipes.com [Source type: General]

^ Small Link Sausage Collagen Casing 3/4" diameter, 10 - 14 yards long in length and stuffs approximately 8 - 9 lbs.

.Some forms of sausage, such as sliced sausage, are prepared without a casing.^ Stuffing the Sausage- The casings were prepared by removing them from the .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

^ Some sort of liquid helps tighten the bind when you mix the sausage meat; and without this bind you have hamburger, not sausage.
  • How to Make Homemade Sausage | Simply Recipes 10 January 2010 22:022 UTC simplyrecipes.com [Source type: General]

^ But I've often seen "sausage" at least today, sold without a casing, .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

.Additionally, luncheon meat and sausage meat are now available without casings in tin cans and jars.^ By purchasing a quality sausage casing stuffer many butchers can save countless hours and free the meat grinder from the task of stuffing casings.
  • Sausage Stuffers - Sausage Stuffing Tubes - Electric Sausage Stuffers - Meat Mixers for Sausage Stuffers at Heinsohn's Country Store 10 January 2010 22:022 UTC www.texastastes.com [Source type: General]

^ Some sort of liquid helps tighten the bind when you mix the sausage meat; and without this bind you have hamburger, not sausage.
  • How to Make Homemade Sausage | Simply Recipes 10 January 2010 22:022 UTC simplyrecipes.com [Source type: General]

^ But I've often seen "sausage" at least today, sold without a casing, .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

.The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing.^ "Sausage Meat", the meat you stuff into .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

^ We prepared a section of sausage casing by cutting a piece from the salted .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

^ I've found it somewhat easier to fill a plastic bag with the sausage, squeeze into the tube until the casing begins to fill.
  • How to Make Homemade Sausage | Simply Recipes 10 January 2010 22:022 UTC simplyrecipes.com [Source type: General]

.The meat may be from any animal, but traditionally is pork, beef or veal.^ Commercially they are made from pork or pork and beef or beef, but are a favorite with home sausage makers who often make them with game meats.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ While the original would be made from better cuts of pork and veal, the big meat packers may use pork, beef, chicken, turkey or whatever they have a lot of offcuts of.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ These sausages are usually made from pork or pork and veal but sometimes from pork and beef.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

.The meat to fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style.^ Italian Sausage In the USA "Italian Sausage" means a fresh pork sausage seasoned with fennel and other spices, properly made with a meat to fat ratio of 3 to 1.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

.The United States Department of Agriculture defines the content for various sausages and generally prohibits fillers and extenders.^ It is the sausage most readily eaten as finger food, especially in the United States.
  • Hot Dog Recipes 11 January 2010 4:47 UTC www.squidoo.com [Source type: General]

[3] .Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat excluding flavorings.^ Fat acts as a preservative and as a conveyance for most of the sausage's flavor.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ Then using a sausage stuffer or meat grinder .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

^ A hot dog is a type of fully-cooked sausage in bread, cured and sometimes smoked sausage of even texture and flavor that is softer and moister than most other sausages.
  • Hot Dog Recipes 11 January 2010 4:47 UTC www.squidoo.com [Source type: General]

[4] .In the UK and other countries with English cuisine traditions, bread and starch-based fillers account for up to 25% of ingredients.^ Consumption of badger meat also occurs in other European countries such as Croatia, where it is used in a variation of the traditional dish of goulash.

^ Other Asian countries also have traditions of consuming badger meat.

.The filler used in many sausages helps them to keep their shape as they are cooked.^ They are usually used as an ingredient in recipes and are to be cooked before serving.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ This sausage must be cooked before eating and may be cooked whole (pierce the casings in a few places so they don't explode), or stripped of their casings and crumbled, depending on use.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ "Skinless" products like hot dogs and many vegetarian sausages are made in a plastic casing which is stripped off after cooking and before packaging.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.
The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.

Classification of the sausage

Sausages from Réunion
Swojska (Polish)
Krajańska (Polish)
Szynkowa (Polish)
Sausages classification is subject to regional differences of opinion. .Various metrics such as types of ingredients, consistency, and preparation are used.^ Consumption of badger meat also occurs in other European countries such as Croatia, where it is used in a variation of the traditional dish of goulash.

^ In France, badger meat is used in the preparation of several dishes, such as Blarieur au sang and it is a relatively common ingredient in countryside cuisine.

In the English-speaking world, the following distinction between fresh, cooked, and dry sausages seems to be more or less accepted:
.
  • Cooked sausages are made with fresh meats, and then fully cooked.^ A hot dog is a type of fully-cooked sausage in bread, cured and sometimes smoked sausage of even texture and flavor that is softer and moister than most other sausages.
    • Hot Dog Recipes 11 January 2010 4:47 UTC www.squidoo.com [Source type: General]

    ^ Commercially they are made from pork or pork and beef or beef, but are a favorite with home sausage makers who often make them with game meats.
    • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

    ^ "Skinless" products like hot dogs and many vegetarian sausages are made in a plastic casing which is stripped off after cooking and before packaging.
    • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

    .They are either eaten immediately after cooking or must be refrigerated.^ This sausage must be cooked before eating and may be cooked whole (pierce the casings in a few places so they don't explode), or stripped of their casings and crumbled, depending on use.
    • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

    ^ They are cleaned, heavily salted and must be refrigerated and used within a few days.
    • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

    ^ They need to be cooked and need to be stored in the refrigerator but will keep considerably longer than fresh chorizo.
    • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

    .Examples include hot dogs, Braunschweiger and liver sausage.
  • Cooked smoked sausages are cooked and then smoked or smoke-cooked.^ How to cook hot dogs...
    • Cooking hot dogs via electrocution - Evil Mad Scientist Laboratories 11 January 2010 4:47 UTC www.evilmadscientist.com [Source type: FILTERED WITH BAYES]

    ^ Allows hot dogs to cook quicker.
    • Hot Dog Machines, Fryers, & Equipment 11 January 2010 4:47 UTC concessionpalace.com [Source type: General]

    ^ A hot dog is a type of fully-cooked sausage in bread, cured and sometimes smoked sausage of even texture and flavor that is softer and moister than most other sausages.
    • Hot Dog Recipes 11 January 2010 4:47 UTC www.squidoo.com [Source type: General]

    .They are eaten hot or cold, but need to be refrigerated.^ They are color coded to show the gas, hot water, and cold water lines.

    ^ They need to be cooked and need to be stored in the refrigerator but will keep considerably longer than fresh chorizo.
    • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

    ^ It needs to be refrigerated and eaten within a week of opening.
    • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

    .Examples include Gyulai kolbász, kielbasa and Mortadella.
  • Fresh sausages are made from meats that have not been previously cured.^ Commercially they are made from pork or pork and beef or beef, but are a favorite with home sausage makers who often make them with game meats.
    • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

    ^ Sausages in various ways from the fresh lean meat of a pig .
    • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

    ^ Sausages are perishable and expensive to ship so nearly all examples are "made in USA".
    • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

    .They must be refrigerated and thoroughly cooked before eating.^ They are usually used as an ingredient in recipes and are to be cooked before serving.
    • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

    ^ They can be sliced before cooking if nearly frozen.
    • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

    ^ This sausage must be cooked before eating and may be cooked whole (pierce the casings in a few places so they don't explode), or stripped of their casings and crumbled, depending on use.
    • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

    .Examples include Boerewors, Italian pork sausage and breakfast sausage.
  • Fresh smoked sausages are fresh sausages that are smoked.^ Old Fashioned Pork Sausage Mix w/ Sage (Item #632049) Delicious basic breakfast sausage mix-add your favorite spices if you think you need them!
    • Sausage Mix | Pork Sausage Mix| Homemade Pork Sausage Recipe | Venison Sausage Mix | German Sausage Mix | Dry Sausage at Heinsohn's Country Store 10 January 2010 22:022 UTC www.texastastes.com [Source type: General]

    ^ It looks pretty much like any other fresh pork sausage and usually ends up roasted or grilled.
    • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

    ^ Chub Sausage generally refers to a loose pork Breakfast Sausage that can be formed into patties.
    • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

    .They should be refrigerated and cooked thoroughly before eating.^ They are usually used as an ingredient in recipes and are to be cooked before serving.
    • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

    ^ Since it is fairly thick it should be pre-cooked by simmering in beer or broth until cooked through before roasting.
    • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

    ^ They can be sliced before cooking if nearly frozen.
    • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

    .Examples include Mettwurst and Teewurst.
  • Dry sausages are cured sausages that are fermented and dried.^ Some called sausages are air dried, cured, salted, and/or smoked and eaten uncooked as well.
    • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

    ^ Chorizo - Dry-Cured - [Spanish Chorizo] These Chorizos, fermented and air dried, can (and usually are) eaten sliced thin and without cooking.
    • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

    ^ Chorizo - Semi-Cured - [] These versions of Chorizo have been fermented with a starter culture and partially dried.
    • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

    .They are generally eaten cold and will keep for a long time.^ They are truly just real babies for a long time.

    ^ They are generally sold in vacuum packages and will keep a week or so refrigerated after opening.
    • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

    Examples include salami, Droë wors, Sucuk, Landjäger, and summer sausage.
  • Bulk sausage, or sometimes sausage meat, refers to raw, ground, spiced meat, usually sold without any casing.
.The distinct flavor of some sausages is due to fermentation by Lactobacillus, Pediococcus or Micrococcus (added as starter cultures) or natural flora during curing.^ A hot dog is a type of fully-cooked sausage in bread, cured and sometimes smoked sausage of even texture and flavor that is softer and moister than most other sausages.
  • Hot Dog Recipes 11 January 2010 4:47 UTC www.squidoo.com [Source type: General]

.Other countries, however, use different systems of classification.^ Consumption of badger meat also occurs in other European countries such as Croatia, where it is used in a variation of the traditional dish of goulash.

.Germany, for instance, which boasts more than 1200 types of sausage, distinguishes raw, cooked and pre-cooked sausages.^ Nuremberger Bratwurst This German sausage is much thinner, longer, and more intensely spiced than most versions of bratwurst and it has a lot more texture.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ Giumry Named for Giumry, the second largest city in Armenia, this is a fermented, cooked and smoked Cervelat style sausage, but a bit more pungent than many.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ This sausage is cooked whole or sliced rather than crumbled.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

.
  • Raw sausages are made with raw meat and are not cooked.^ Commercially they are made from pork or pork and beef or beef, but are a favorite with home sausage makers who often make them with game meats.
    • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

    ^ "Skinless" products like hot dogs and many vegetarian sausages are made in a plastic casing which is stripped off after cooking and before packaging.
    • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

    ^ The version in the photo is fully cooked and lightly smoked, made by Silva in California who say they've been making the same sausage for 35 years.
    • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

    .They are preserved by lactic acid fermentation, and may be dried, brined or smoked.^ They may optionally be cured, smoked, dried or aged.
    • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

    ^ Pork, sea salt, nonfat dry milk, cane sugar, spices, lactic acid starter.
    • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

    ^ Pork, beef, water, sea salt, smoked paprika (pimenton), nonfat dry milk, sodium caseinate, cane sugar, garlic, spices, oleoresin of paprika, lactic acid starter culture.
    • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

    Most raw sausages will keep for a long time. .Examples include mettwurst and salami.
  • Cooked sausages may include water and emulsifiers and are always cooked.^ This sausage must be cooked before eating and may be cooked whole (pierce the casings in a few places so they don't explode), or stripped of their casings and crumbled, depending on use.
    • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

    ^ Summer Sausage - [Cervelat] Basically an American cervelat, a family of mildly seasoned semi-soft salamis, fermented, generally smoked and fully cooked.
    • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

    ^ Rostovskaya Salami A fully cooked and smoked Russian sausage similar to the Moskovskaya but a bit closer to a dry salami in flavor.
    • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

    They will not keep long. .Examples include cervelat, Jagdwurst and Weißwurst.
  • Pre-cooked sausages are made with cooked meat, and may include raw organ meat.^ Commercially they are made from pork or pork and beef or beef, but are a favorite with home sausage makers who often make them with game meats.
    • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

    ^ This sausage must be cooked before eating and may be cooked whole (pierce the casings in a few places so they don't explode), or stripped of their casings and crumbled, depending on use.
    • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

    ^ "Skinless" products like hot dogs and many vegetarian sausages are made in a plastic casing which is stripped off after cooking and before packaging.
    • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

    .They may be heated after casing, and will keep only for a few days.^ Ive paid for them in as little as a week and in a few cases in as little as a few days.
    • Hot Dog Carts Business Course Hot dog stands carts and trucks 11 January 2010 4:47 UTC hotdogcash.com [Source type: General]

    ^ It takes only a few minutes for the heat to become unbearable in the summer, and to drop to freezing in the winter.

    ^ This sausage must be cooked before eating and may be cooked whole (pierce the casings in a few places so they don't explode), or stripped of their casings and crumbled, depending on use.
    • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

    Examples include Saumagen and Blutwurst.
In Italy, the basic distinction is:
  • Raw sausage ('salsiccia") with a thin casing
  • Cured and aged sausage ("salsiccia stagionata" or "salsiccia secca")
  • Cooked sausage ("wuerstel")
  • Blood sausage ("Sanguinaccio" or "boudin")
  • Liver sausage ("salsiccia di fegato")
  • Salami (in Italy "salami" is the plural form of "salame" that is a big cured sausage, fermented and air-dried)
  • Cheese sausage ("Caselsiccia") with cheese inside
The U.S. has a particular type called pickled sausages, commonly found in gas stations and small roadside delicatessens. .These are usually smoked or boiled sausages of a highly processed hot dog or kielbasa style plunged into a boiling brine of vinegar, salt, spices and often a pink coloring, then canned in Mason jars.^ So what exactly goes into a hot dog?
  • Hot Dog - Associated Content - Topic - associatedcontent.com 25 September 2009 1:18 UTC www.associatedcontent.com [Source type: General]

^ From: Steve Schaible , founder of King Weenie Chicago Style Hot Dogs , St. Louis Date: A five minute conversation made me totally unemployable...

^ A hot dog is a type of fully-cooked sausage in bread, cured and sometimes smoked sausage of even texture and flavor that is softer and moister than most other sausages.
  • Hot Dog Recipes 11 January 2010 4:47 UTC www.squidoo.com [Source type: General]

They are available in single blister packs or sold out of a jar. They are shelf stable, and are a frequently offered alternative to beef jerky, Slim Jims, and other kippered snacks.
Certain countries classify sausage types according to the region in which the sausage was traditionally produced:

National varieties

.Many nations and regions have their own characteristic sausages, using meats and other ingredients native to the region and employed in traditional dishes.^ Then using a sausage stuffer or meat grinder .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

^ Pictures of the meat grind we used, some pics of the sausage .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

^ Bologna is also used as a wrap around mashed potatoes and baked, and in many other ways.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

Europe

Britain & Ireland

Sausages, seen in The Covered Market, Oxford.
.In the UK and Ireland, sausages are a very popular and common feature of the national diet and popular culture.^ Another great feature is the special menu which is offered in the very popular dining room.

^ In North America they are also very popular but are called Summer Sausage .
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

.British and Irish sausages are normally made from raw pork or beef mixed with a variety of herbs and spices and cereals, many recipes of which are traditionally associated with particular regions (for example Cumberland sausages).^ These sausages are usually made from pork or pork and veal but sometimes from pork and beef.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ Jersey Pork Roll - [Taylor Ham] This "King of Mystery Meats" is made from secret recipes by several companies in or around Trenton, New Jersey.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ Blutwurst - German A sausage made of pork, beef and beef blood popular in Germany as a snack food.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

.They normally contain a certain amount of rusk, or bread-rusk, and are traditionally cooked by frying, grilling or roasting prior to eating.^ Once cooked through they are grilled, roasted or fried to get a crisp skin.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ The Farmer John are easiest to fry or roast because they're very straight but they end up a bit dry.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ They are almost always finished by roasting or grilling whole, though in the U.S. they may also be pan fried because the special bratwurst roasters common in Germany are scarce here.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

.Due to their habit of often exploding due to shrinkage of the tight skin during cooking, they are commonly referred to as bangers, particularly when served with the most common accompaniment of mashed potatoes to form a bi-national dish known as bangers and mash.^ They are usually used as an ingredient in recipes and are to be cooked before serving.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ Once cooked through they are grilled, roasted or fried to get a crisp skin.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ Bangers are thick, so if purchased fresh they should be simmered about 10 minutes to cook through, just as with bratwurst (and as with bratwurst I usually simmer in beer).
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

.(The designation banger was in use at least as far back as 1919 and is often said to have been popularized in World War II, when scarcity of meat led many sausage makers to add water to the mixture, making it more likely to explode on heating.^ If its to dry, add more water .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

^ Then using a sausage stuffer or meat grinder .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

^ This will also make the dog like you more.
  • Nintendogs: Dachshund and Friends DS Cheats 15 September 2009 7:25 UTC neoseeker.com [Source type: General]

)
.Due to health concerns over the quality of the meat contained in many commercially produced sausages (heightened by the BSE crisis in the 1990s) there has been a marked improvement in the quality of meat content in commonly available British sausages with a return to the artisanal production of high quality traditional recipes, which had previously been in decline.^ The quality of the sausage can vary from "all-meat franks" to all-beef products.
  • Hot Dog Recipes 11 January 2010 4:47 UTC www.squidoo.com [Source type: General]

^ Commercially they are made from pork or pork and beef or beef, but are a favorite with home sausage makers who often make them with game meats.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ Our litters are carefully planned with the primary goal of producing Quality puppies with health, conformation and temperament being our #1 priority.
  • Dachshund Dog Breeders At PuppySites.Com 10 February 2010 13:55 UTC www.puppysites.com [Source type: General]

However many of the cheaper sausages available use mechanically recovered meat or meat slurry.
.There are various laws concerning the meat content of sausages in the UK. The minimum meat content to be labelled Pork Sausages is 42% (30% for other types of meat sausages), although to be classed as meat, the Pork can contain 30% fat and 25% connective tissue.^ A hot dog is a type of fully-cooked sausage in bread, cured and sometimes smoked sausage of even texture and flavor that is softer and moister than most other sausages.
  • Hot Dog Recipes 11 January 2010 4:47 UTC www.squidoo.com [Source type: General]

^ If you want good Lucanian sausages, cut the lean and fat meat from the pig at the same time, after all the fibers and sinews have been removed.
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

^ This type of sausage is also made in other sizes but watch out for commercial brands made from lymph nodes and salivary glands.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

.Often the cheapest supermarket pork sausages do not have the necessary meat content to be described as Pork Sausages and are simply labelled 'Sausages'. These typically contain MRM which under EU law can no longer be described as meat.^ Specialty sausage makers often double label it, "Balogna" in Roman letters and "Doctorskaya" in Cyrilic.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ Commercially they are made from pork or pork and beef or beef, but are a favorite with home sausage makers who often make them with game meats.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ These sausages are usually made from pork or pork and veal but sometimes from pork and beef.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

[5][6]
.There are currently organisations in a number of UK counties such as Lincolnshire who are seeking European Protected designation of origin (PDO) for their sausages so that they can be made only in the appropriate region and to an attested recipe and quality.^ There are examples of sausages in the original .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

^ In some areas the only difference is whether they are twisted into short lengths or not - but there's no consistency.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ Commercially they are made from pork or pork and beef or beef, but are a favorite with home sausage makers who often make them with game meats.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

[7]
Famously, they are an essential component of a full English or Irish breakfast. .In the UK alone, there are believed to be over 470 different types of sausages;[8] some made to traditional regional recipes such as those from Cumberland or Lincolnshire, and increasingly to modern recipes which combine fruit such as apples or apricots with the meat, or are influenced by European styles such as the Toulouse or Chorizo.^ "European Style" (back) by European Meat Specialties .
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ Jersey Pork Roll - [Taylor Ham] This "King of Mystery Meats" is made from secret recipes by several companies in or around Trenton, New Jersey.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ In some areas the only difference is whether they are twisted into short lengths or not - but there's no consistency.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

.A popular and widespread snack is the sausage roll made from sausage-meat rolled in puff pastry; they are sold from most bakeries and often made in the home.^ A popular snack sausage, it's often just broken off and eaten.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ Jersey Pork Roll - [Taylor Ham] This "King of Mystery Meats" is made from secret recipes by several companies in or around Trenton, New Jersey.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ Commercially they are made from pork or pork and beef or beef, but are a favorite with home sausage makers who often make them with game meats.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

.They may also be baked in a Yorkshire pudding batter to create "toad in the hole", often served with gravy and onions.^ They are small mild hot dogs served on a steamed bun with some kind of meat sauce, mustard, onions and celery salt!
  • America's Regional Hot Dog Styles | Serious Eats 11 January 2010 4:47 UTC www.seriouseats.com [Source type: General]

.In many areas, "sausage meat" for frying and stuffing into poultry and meat, is sold as slices cut from an oblong block of pressed meat without casing: in Scotland this is known as Lorne Sausage or often sliced sausage or square sausage, while the usual form is sometimes called sausage links.^ It is usually placed hot in a soft, sliced bun of the same shape as the sausage, and optionally includes condiments and toppings.
  • Hot Dog Recipes 11 January 2010 4:47 UTC www.squidoo.com [Source type: General]

^ Sausages are basically animal parts chopped or ground up, mixed with seasonings and stuffed into an animal intestine (or reasonable facsimile thereof).
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ While natural and collagen casings are easily purchased for making meat sausage at home, vegetarians will find there is no casing for them and will have to form their sausage into patties, loaves, roll them in some substance or other, or wrap them in plastic to be stripped off after preliminary cooking.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

.Lorne Sausage is very popular in and around Glasgow.^ In North America they are also very popular but are called Summer Sausage .
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

It is usually grilled, though frying is not unusual.
Battered sausage, consisting of a sausage dipped in batter, and fried, is sold throughout Britain from Fish and Chip shops. .In England, Saveloy is a type of pre-cooked sausage, larger than a typical hot-dog which is served hot.^ Allows hot dogs to cook quicker.
  • Hot Dog Machines, Fryers, & Equipment 11 January 2010 4:47 UTC concessionpalace.com [Source type: General]

^ How to cook hot dogs...
  • Cooking hot dogs via electrocution - Evil Mad Scientist Laboratories 11 January 2010 4:47 UTC www.evilmadscientist.com [Source type: FILTERED WITH BAYES]

^ A hot dog is a type of fully-cooked sausage in bread, cured and sometimes smoked sausage of even texture and flavor that is softer and moister than most other sausages.
  • Hot Dog Recipes 11 January 2010 4:47 UTC www.squidoo.com [Source type: General]

.A saveloy skin was traditionally colored with bismarck-brown dye giving saveloy a distinctive bright red color.^ Pets are not like people who make distinctions based on skin color and other differences, said Stgillson, an equal opportunity pet owner.

^ Bi-color Dachshunds can range from the colors black, brown, or gray with areas of bright chestnut or hazel.
  • WA - Washington Dachshund Puppies for Sale by Doxie Breeders - Seattle, Spokane, Tacoma, Vancouver, Bellevue, Everett, Federal Way, and Kent 10 February 2010 13:55 UTC washingtondachshundbreeders.com [Source type: General]

.A short variety of sausage, known as the chipolata or 'cocktail sausage' is often wrapped in bacon and served alongside roast turkey at Christmas time and are known as Pigs in a Blanket or "Pigs in Blankets". They are also served cold at children's parties throughout the year.^ Nicknamed the "sausage dog" they are low to the ground, long in body with short legs and robust muscular development.
  • Miniature Dachshund puppies for sale - Miniature Dachshund breeders 15 September 2009 7:25 UTC www.breedersclub.net [Source type: General]
  • Miniature Dachshund puppies for sale - Miniature Dachshund breeders 10 February 2010 13:55 UTC breedersclub.net [Source type: General]

^ If you want good Lucanian sausages, cut the lean and fat meat from the pig at the same time, after all the fibers and sinews have been removed.
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

^ Commercially they are made from pork or pork and beef or beef, but are a favorite with home sausage makers who often make them with game meats.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

.As in Europe, regional types of sausage often overlap with puddings such as the black pudding, white pudding, Hog's pudding and Haggis.^ Not too different from various white pudding sausages...
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

^ And you can cook such sausage/ be it yellow or white/ .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

^ One meat sausage in Le Menagier de Paris, plus a black pudding.
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

Croatia/Serbia

.Kulen is a type of flavoured sausage made of minced pork that is traditionally produced in Croatia (Slavonia) and Serbia (Vojvodina), and its designation of origin has been protected.^ Blutwurst - German A sausage made of pork, beef and beef blood popular in Germany as a snack food.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ This type of sausage is also made in other sizes but watch out for commercial brands made from lymph nodes and salivary glands.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ Commercially they are made from pork or pork and beef or beef, but are a favorite with home sausage makers who often make them with game meats.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

The meat is low-fat, rather brittle and dense, and the flavor is spicy. .The red paprika gives it aroma and color, and garlic adds spice.^ Typically pork, paprika, salt, vinegar, spices, red pepper, garlic, sodium nitrite, soy flour.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ Pork, water, beef, nonfat dry milk, salt, dextrose, sodium phosphate, spices, garlic paprika, ascorbic acid (vitamin C), sodium nitrite.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ BTW, those are heavily spiced, usually with paprika and garlic, among .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

.The original kulen recipe does not contain black pepper because its hot flavor comes from hot red paprika.^ Typically pork, paprika, salt, vinegar, spices, red pepper, garlic, sodium nitrite, soy flour.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ In Rochester New York, hot dogs are known as "hots" and come in either red or white.
  • America's Regional Hot Dog Styles | Serious Eats 11 January 2010 4:47 UTC www.seriouseats.com [Source type: General]

^ Does anyone have an early recipe for black pudding (a blood .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

France

.Saucisson is perhaps one of the most popularized forms of dried sausage in France, with many different variations from region to region.^ Not too different from various white pudding sausages...
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

^ Pink's Hot Dogs serves many other items such as burgers and hot dog burritos but their chili hot dogs are the most popular.
  • Hot Dog - Associated Content - Topic - associatedcontent.com 25 September 2009 1:18 UTC www.associatedcontent.com [Source type: General]

^ Hot Dogs Hot Dog Restaurants in the Hartford, CT Area The humble hot dog, in all of its manifestations, is undoubtedly one of the most popular restaurant items in the Hartford, ct area.
  • Hot Dog - Associated Content - Topic - associatedcontent.com 25 September 2009 1:18 UTC www.associatedcontent.com [Source type: General]

.Usually saucisson contains pork, cured with a mixture of salt, wine and/or spirits.^ Pork, pork liver, cured bacon, salt, water, flavorings, sodium erythorbate, sodium nitrite.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ Pork, wine, vinegar, non-fat dry milk, salt, paprika, sugar, garlic, spices, monosodium glutamate, sodium nitrite.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

.Regional varieties have been known to contain more unorthodox ingredients such as nuts and fruits.^ It also contains many of the same ingredients as the other two, but is more lightly smoked, .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

Germany

A plate of Milzwurst - spleen sausage, served with mashed potatoes, mayonnaise and lemon, in Munich, Germany.
Germany is known for its broad variety and long tradition of preparing sausages. .German sausages, or Würste, cover uncooked and unfilled things (no casing), like Frankfurters, Bratwürste, Rindswürste, Knackwürste, and Bockwürste.^ "Skinless" products like hot dogs and many vegetarian sausages are made in a plastic casing which is stripped off after cooking and before packaging.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ Knackwurst - [Knockwurst] A fully cooked sausage of German origin rather like a plump Wiener , but unlike skinless hot dogs, it generally has a casing.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ Unique veal based frankfurter with a natural casing with no perservatives.
  • America's Regional Hot Dog Styles | Serious Eats 11 January 2010 4:47 UTC www.seriouseats.com [Source type: General]

Hungary

.Hungarian sausages called kolbász, are two types, the smoked, cured sausages like "Gyulai" and "Csabai" sausage.^ I suspect the lucanian is a very saltly sausage that is eaten in smaller quantities, or maybe as a favoring (sort of like choriz) rather than a brat type meal sausage.
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

^ Gyulai Kolbasz A Hungarian sausage named for the town of Gyula.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ Some called sausages are air dried, cured, salted, and/or smoked and eaten uncooked as well.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

.The other type is the boiled sausage called "Hurka". Rice Liver Sausage ("Májas") and Rice Blood Sausage ("Véres").^ This type of sausage is also made in other sizes but watch out for commercial brands made from lymph nodes and salivary glands.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ Even should they sausages, liver sausages and other sausages of pure, .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

.In the first case, the main ingredient is the liver and the stuffing consists of rice.^ Vetchina Rubleyana Literally "Ham Chopped" this Russian sausage consists of ham chopped into largish pieces, mixed with some seasonings and preservatives, and stuffed into a casing.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

.In the other case the blood is mixed with rice, or pieces of bread roll.^ Vetchina Rubleyana Literally "Ham Chopped" this Russian sausage consists of ham chopped into largish pieces, mixed with some seasonings and preservatives, and stuffed into a casing.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

.Spices, pepper, salt and marjoram are added.^ Spices and salt were added and the mixture was .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

^ Lamb, spices (black pepper, cumin, coriander), sea salt, citric acid, natural lemon flavor, canola oil, and natural lamb casings.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ Typically pork, paprika, salt, vinegar, spices, red pepper, garlic, sodium nitrite, soy flour.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

See even winter salami.

Italy

Italian sausages (salsiccia- pl. ."salsicce") are often made of pure pork.^ Commercially they are made from pork or pork and beef or beef, but are a favorite with home sausage makers who often make them with game meats.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

.Sometimes they may contain beef.^ They may contain material contrary to the opinions of veterinary care givers.

^ They may contain cream or eggs, or both, or a mixture of .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

.Fennel seeds and chilli are generally used as the primary spice in the South of Italy, black pepper and/or parsley in the North.^ Lamb, spices (black pepper, cumin, coriander), sea salt, citric acid, natural lemon flavor, canola oil, and natural lamb casings.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ It may be made of just pork, salt and pepper, but other seasonings including garlic and spices may be used.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ Typically it contains salt, coriander, sugar, mace, phosphates, citric acid, pepper, juniper berries and garlic powder while the coating is paprika, chili powder, fennel seed and black pepper.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

Macedonia

.Macedonian sausages (kolbas, lukanec) are made from fried pork, onions, and leeks, with herbs and spices.^ Commercially they are made from pork or pork and beef or beef, but are a favorite with home sausage makers who often make them with game meats.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ These sausages are usually made from pork or pork and veal but sometimes from pork and beef.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ We then made a test sausage in the pork casing and boiled it to reproduce a .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

Malta

.Zalzett tal-Malti or Maltese sausage, is typically made of pork, sea salt, black peppercorns, coriander seeds, garlic and parsley.^ This sausage is fairly distinctly seasoned with black peppercorns and garlic and distinctly smoked.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ Typically pork, paprika, salt, vinegar, spices, red pepper, garlic, sodium nitrite, soy flour.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ Commercially they are made from pork or pork and beef or beef, but are a favorite with home sausage makers who often make them with game meats.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

Netherlands

.Rookworst (smoke sausage), is a national (although often mass produced) sausage eaten with stamppot (mash pot).^ A popular snack sausage, it's often just broken off and eaten.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ The sausages were brought to a smoke shop (butchers often keep smokehouses .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

^ Smoked Bratwurst This sausage is fully cooked but the smoking process uses dry heat and produces a normal brown product rather than white.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

Nordic countries

Finnish mustamakkara with lingonberry jam
.Nordic sausages (Danish: pølse, Norwegian: pølsa/pølse/pylsa/korv/kurv, Icelandic: bjúga/pylsa, Swedish: korv) are usually made of 60-75% very finely ground pork, very sparsely spiced with pepper, nutmeg, allspice or similar sweet spices (ground mustard seed, onion and sugar may also be added).^ These sausages are usually made from pork or pork and veal but sometimes from pork and beef.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ Pork, water, salt, spices, sugar, corn syrup, monosodium glutamate.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ Typically pork, paprika, salt, vinegar, spices, red pepper, garlic, sodium nitrite, soy flour.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

Water, lard, rind, potato flour and soy or milk protein are often added for binding and filling. In southern Norway, grill and wiener sausages are often wrapped in a potato lompe, a kind of lefse.
.Virtually all sausages will be industrially precooked and either fried or warmed in hot water by the consumer or at the hot dog stand.^ This modest hot dog stand downtown serves a variety of dogs with unique, Japanese toppings including Japanese mayo, nori, teriyaki sauce, fried onions, soy sauce, green onions, daikon, miso sauce, and Kaiware (daikon seeds).
  • America's Regional Hot Dog Styles | Serious Eats 11 January 2010 4:47 UTC www.seriouseats.com [Source type: General]

^ This compact profit maker as with all our machines, takes hot dogs from frozen to "sales ready" in 30 minutes or from room temperature to "ready" in 20 minutes.
  • Hot Dog Machines, Fryers, & Equipment 11 January 2010 4:47 UTC concessionpalace.com [Source type: General]

^ This thread made me think of Hot Dog Johnnie's in Buttzville, NJ, near the Delaware Water Gap.
  • America's Regional Hot Dog Styles | Serious Eats 11 January 2010 4:47 UTC www.seriouseats.com [Source type: General]

.Since hot dog stands are ubiquitous in Denmark, some people regard pølser, one of the national dishes, perhaps along with medisterpølse, a fried, finely ground pork and bacon sausage.^ Nicknamed the "sausage dog" they are low to the ground, long in body with short legs and robust muscular development.
  • Miniature Dachshund puppies for sale - Miniature Dachshund breeders 10 February 2010 13:55 UTC breedersclub.net [Source type: General]

^ Using our long-standing relationships with some of the most respected Dachshund breeders , we provide home-raised, well-socialized, healthy Doxie puppies for sale from highly regarded and trustworthy Dachshund dog breeders.

^ A lot of hot dog vendors only work weekends, some only work events, start part time and keep their own jobs.
  • Hot Dog Carts Business Course Hot dog stands carts and trucks 11 January 2010 4:47 UTC hotdogcash.com [Source type: General]

.The most noticeable aspect of Danish boiled sausages (never the fried ones) is that the cover often contains a traditional bright-red dye.^ Bratwurst Sausage Mix (Item # 632210) Makes 25 lbs of one of the most famous of the German Sausages Click here for Bratwurst Sausage mixing instructions .
  • Sausage Mix | Pork Sausage Mix| Homemade Pork Sausage Recipe | Venison Sausage Mix | German Sausage Mix | Dry Sausage at Heinsohn's Country Store 10 January 2010 22:022 UTC www.texastastes.com [Source type: General]

.They are also called wienerpølser and legend has it they originate from Vienna where it was once ordered that day-old sausages be dyed as a means of warning.^ To order the book, Peter Sausage or Squeaky Time contact Xlibris at: www.xlibris.com/​bookstore or you can order by telephone by calling 1-888-795-4274, ext.

^ Vienna Sausage In the USA "Vienna Sausage" means these hideous things.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ In North America they are also very popular but are called Summer Sausage .
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

.The Swedish falukorv is a similarly red-dyed sausage, but about 5 cm thick, usually baked in the oven coated in mustard or cut in slices and fried.^ Bangers are thick, so if purchased fresh they should be simmered about 10 minutes to cook through, just as with bratwurst (and as with bratwurst I usually simmer in beer).
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ For beef sausages, I'd suggest using just about any cut of beef (my own .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

^ Many sausages are grilled or fried and eaten with mustard.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

.Unlike ordinary sausages it is a typical home dish, not sold at hot dog stands.^ Pictured with hot dog grill #8025SL (sold separately).
  • Hot Dog Machines, Fryers, & Equipment 11 January 2010 4:47 UTC concessionpalace.com [Source type: General]

^ "Skinless" products like hot dogs and many vegetarian sausages are made in a plastic casing which is stripped off after cooking and before packaging.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ I'll teach you what kind of hot dogs to buy, what ingredients should be in them and even the brands that I have sold over time that have tested the very best.
  • Hot Dog Carts Business Course Hot dog stands carts and trucks 11 January 2010 4:47 UTC hotdogcash.com [Source type: General]

.Other Swedish sausages include prinskorv, fläskkorv, and isterband; all of these, in addition to falukorv, are often accompanied by potato mash or rotmos (a root vegetable mash) rather than bread.^ YouTube Website A. These Terms of Service apply to all users of the YouTube Website, including users who are also contributors of video content, information, and other materials or services on the Website.
  • YouTube - Broadcast Yourself. 25 September 2009 1:18 UTC www.youtube.com [Source type: FILTERED WITH BAYES]

^ I suspect the lucanian is a very saltly sausage that is eaten in smaller quantities, or maybe as a favoring (sort of like choriz) rather than a brat type meal sausage.
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

^ All of these are referred to below as the “Additional Terms”.
  • YouTube - Broadcast Yourself. 25 September 2009 1:18 UTC www.youtube.com [Source type: FILTERED WITH BAYES]

.In Iceland, lamb may be added to sausages, giving them a distinct taste.^ You may als give the sausages under all sorts (assorted) .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

.Horse sausage and mutton sausage are also traditional foods in Iceland, although their popularity is waning.^ Blutwurst - German A sausage made of pork, beef and beef blood popular in Germany as a snack food.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

.Finnish makkara is typically similar in appearance to Polish sausages or bratwursts, but have a very different taste and texture.^ Very different taste.
  • America's Regional Hot Dog Styles | Serious Eats 11 January 2010 4:47 UTC www.seriouseats.com [Source type: General]

^ Bangers are a very mild fine textured sausage with a hint of sage.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ Nuremberger Bratwurst This German sausage is much thinner, longer, and more intensely spiced than most versions of bratwurst and it has a lot more texture.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

Nakki is a tinier edition of makkara. .There's a variety of different nakkis varying almost as much as different types of makkara.^ Everybody loves hot dogs and if you think hard enough there's a way to incorporate hot dogs into almost any type of business.
  • Hot Dog Carts Business Course Hot dog stands carts and trucks 11 January 2010 4:47 UTC hotdogcash.com [Source type: General]

Closest relative to nakki is the thin knackwurst.
.Most makkara is very light on spices and is therefore frequently eaten with mustard, ketchup, or other table condiments without a bun.^ While it can be eaten raw, this imitation of the Italian salsiccia Napoletana piccante is the most popular topping for American style pizzas and is used in other recipes.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

.Makkara is usually grilled, roasted over coals or open fire, steamed (called höyrymakkara) or cooked on sauna heating stones.^ Once cooked through they are grilled, roasted or fried to get a crisp skin.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ It looks pretty much like any other fresh pork sausage and usually ends up roasted or grilled.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

One Finnish variety is mustamakkara, lit. black sausage. Mustamakkara is prepared with blood and it is a specialty of Tampere. It is very close to the Scottish black pudding.
.When a steak made out of thick (diameter about 10 cm) makkara is prepared inside a sliced, fried bun with cucumber salad and other fillings, it becomes a porilainen after the town of Pori.^ This type of sausage is also made in other sizes but watch out for commercial brands made from lymph nodes and salivary glands.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ Bangers are thick, so if purchased fresh they should be simmered about 10 minutes to cook through, just as with bratwurst (and as with bratwurst I usually simmer in beer).
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ One of the most eaten stadium dogs out there, Dodger dogs are skinless foot-long hot dogs made of pork and set in a steamed bun.
  • America's Regional Hot Dog Styles | Serious Eats 11 January 2010 4:47 UTC www.seriouseats.com [Source type: General]

Pickled makkara intended to be consumed as slices is called kestomakkara. This class includes various mettwurst, salami and Balkanesque styles. .The most popular kestomakkara in Finland is meetvursti (etymologically this word comes from mettwurst), which contains finely ground full meat, ground fat and various spices.^ Hot dogs slathered with a sweeter, finely chopped, mayo-based slaw are popular in the South, where variations can include the chili-slaw (cole slaw, mustard, raw onion, minced all-meat chili) and BBQ slaw.
  • America's Regional Hot Dog Styles | Serious Eats 11 January 2010 4:47 UTC www.seriouseats.com [Source type: General]

^ Bratwurst - [Liberty Sausage (U.S. during WWI)] The name Bratwurst comes from brat, a fine chopped meat, though some hold it was from braten, to fry.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ It's a very finely ground, fully cooked sausage sold in various sizes and shapes and often in pre-sliced packages.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

It is not unlike salami, but usually thicker and less salty. .Meetvursti used to additionally contain horse meat, but only a few brands contain it anymore, mostly due to the high cost of production.^ It is easy to make and tastes like the real thing, I use the Saugy's brand with this meat sauce and I think it might even be better!
  • America's Regional Hot Dog Styles | Serious Eats 11 January 2010 4:47 UTC www.seriouseats.com [Source type: General]

There is also makkara and meetvursti with game, like deer, moose or reindeer meat. Even a lohimakkara, i.e. salmon sausage, exists.
In general, there is no taboo against eating horse meat in Scandinavia, but the popularity has decreased with decreasing availability of suitable horse meat.

Poland

Sixteen raw sausages in a wooden bowl.
Polish sausages, Kiełbasa, come in a wide range of styles such as Swojska, Krajańska, Szynkowa, Biała, śląska, Krakowska, podhalańska, and others. .Sausages in Poland are generally made of pork, rarely beef.^ These sausages are usually made from pork or pork and veal but sometimes from pork and beef.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ Commercially they are made from pork or pork and beef or beef, but are a favorite with home sausage makers who often make them with game meats.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

^ This medium spicy sausage traditionally made from coarsely chopped pork, bacon fat and beef seasoned with red paprika, pepper, garlic and caraway, then dried with smoke.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

Sausages with low meat content and additions like soy protein, potato flour or water binding additions are regarded as of low quality. .Because of climate conditions, sausages were traditionally preserved by smoking, rather than drying, like in Mediterranean countries.^ It deals with dried sausages and meat, smoked sausages and meat, .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

^ German sausage that is smoked then air-dried.
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

^ This medium spicy sausage traditionally made from coarsely chopped pork, bacon fat and beef seasoned with red paprika, pepper, garlic and caraway, then dried with smoke.
  • Sausages & the Like 17 September 2009 18:47 UTC clovegarden.com [Source type: FILTERED WITH BAYES]

Since the 14th century Poland excelled in the production of sausages, thanks in part to the royal hunting excursions across virgin forests with game delivered as gifts to friendly noble families and religious hierarchy across the country. The extended list of beneficiaries of such diplomatic generosity included city magistrates, academy professors, voivodes, szlachta and kapituła. Usually the raw meat was delivered in winter, but the processed meat, throughout the rest of the year. With regard to varieties, early Italian, French and German influences played a role. Meat commonly preserved in fat and by smoking was mentioned by historian Jan Długosz in his annals called Annales seu cronici incliti regni Poloniae covering events from 965 to 1480, where the hunting castle in Niepołomice is being mentioned along with King Władysław sending game to Queen Zofia from Niepołomice Forest, the most popular hunting ground for the Polish royalty beginning in 13th century.[1]

Portugal, Spain and Brazil

.Embutidos or Enchidos generally contain hashed meat, particularly pork, seasoned with aromatic herbs or spices (pepper, red pepper, paprika, garlic, rosemary, thyme, cloves, ginger, nutmeg, etc.^ Meat sauce with a bit of a nutmeg/clove seasoning to it with mustard and onions.
  • America's Regional Hot Dog Styles | Serious Eats 11 January 2010 4:47 UTC www.seriouseats.com [Source type: General]

^ The Hummel's dog is a hybrid; made from beef and pork, but spiced like a New York style dog (garlic and paprika).
  • America's Regional Hot Dog Styles | Serious Eats 11 January 2010 4:47 UTC www.seriouseats.com [Source type: General]

)
.In Spain a special kind of embutido called salchicha is the most similar one to English or German sausages.^ First, we have the old favorite Chop-Rite Cast Iron Sausage Stuffer which is similar to the earlier Enterprise Sausage Stuffer and most parts interchange.
  • Sausage Stuffers - Sausage Stuffing Tubes - Electric Sausage Stuffers - Meat Mixers for Sausage Stuffers at Heinsohn's Country Store 10 January 2010 22:022 UTC www.texastastes.com [Source type: General]

Spanish sausages can be red or white. Red sausages contain paprika (pimentón in Spanish) and are usually fried. .White sausages do not have paprika and can be fried or cooked in wine.^ And you can cook such sausage/ be it yellow or white/ .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

^ Cooking- Grill, boil or fry sausage if not smoking.
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

^ Fry sausages in fresh oil, until cooked through and browned .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

.Although Spanish embutidos as chorizo or salchichón could be called "sausages", they are not "salchichas" for Spanish speakers at all.^ (Mary Anne Clarke) When folks are hunting for puppies, if they fail to make sure all of the AKC papers are in order, they could end up with problems.

Scotland

Scottish sausages are both distinct and unique. A popular breakfast food is the square sausage. This is normally eaten as part of a full Scottish Breakfast or on a Scottish morning roll. The sausage is produced in a rectangular block and individual portions are sliced off. It is seasoned mainly by pepper. .Despite its unique flavor square sausage is rarely seen outside Scotland and in fact is still fairly uncommon in the Highlands.^ In fact, the Sausage Stuffer is still being made of cast iron just as it was over 80 years ago.
  • Sausage Stuffers - Sausage Stuffing Tubes - Electric Sausage Stuffers - Meat Mixers for Sausage Stuffers at Heinsohn's Country Store 10 January 2010 22:022 UTC www.texastastes.com [Source type: General]

.Other types of sausage include black pudding (Scots: black puddin, similar to the German and Polish blood sausages.^ Does anyone have an early recipe for black pudding (a blood .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

^ One meat sausage in Le Menagier de Paris, plus a black pudding.
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

Stornoway Black Pudding is held in high regard and measures are currently being taken to bring it under EU geographical protection. Additionally a popular native variety of sausage is the red pudding (Scots: rid puddin). .It is most common in the North-East of the country and is a chip shop favorite, where it is deep fried in batter as part of a chip supper.^ Incidentally, deep-fried hot dogs are not isolated to New Jersey -- they're available and common wherever there's a deep fryer.
  • America's Regional Hot Dog Styles | Serious Eats 11 January 2010 4:47 UTC www.seriouseats.com [Source type: General]

.It is similar to other European sausages such as chorizo or baloney.^ Consumption of badger meat also occurs in other European countries such as Croatia, where it is used in a variation of the traditional dish of goulash.

Switzerland

.The cervelat, a cooked sausage, is often referred to as Switzerland's national sausage.^ I often cook Italian sausages for pasta sauce in the microwave - 10 minutes .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

A great number of regional sausage specialties exist as well.

Sweden

.Falukorv is a large traditional Swedish sausage made of a grated mixture of pork and beef or veal with potato flour and mild spices.^ Rumbolt calls for a beef/veal mixture.
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

^ We then made a test sausage in the pork casing and boiled it to reproduce a .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

^ In Rhode Island they also sold hot dogs in the raw at the market under the brand "Saugy's" and these were the best I have ever bought, very mild, made with veal,pork and beef with a snap from the natural casing.
  • America's Regional Hot Dog Styles | Serious Eats 11 January 2010 4:47 UTC www.seriouseats.com [Source type: General]

The sausage got its name from the city of Falun where it originates from.

Turkey

In Turkey, sausage is known as sosis, which is made of beef.
Sucuk (pronounced tsudjuck or soudjouk or sujuk with accent on the last syllable) is a type of sausage made in Turkey and neighboring Balkan countries.
There are many types of sucuk, but it is mostly made from beef. .It is fermented, spiced (with garlic and pepper) and filled in an inedible casing that needs to be peeled off before consuming.^ After filling one casing and tying off the .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

Slightly smoked sucuk is considered superior. The taste is spicy, salty and a little raw, similar to pepperoni. Some varieties are extremely hot and/or greasy. Some are "adulterated" with turkey, water buffalo meat, sheep fat or chicken.
.There are many dishes made with sucuk, but grilled sucuk remains the most popular.^ One of the most eaten stadium dogs out there, Dodger dogs are skinless foot-long hot dogs made of pork and set in a steamed bun.
  • America's Regional Hot Dog Styles | Serious Eats 11 January 2010 4:47 UTC www.seriouseats.com [Source type: General]

Smoke dried varieties are consumed "raw" in sandwiches. An intestinal loop is one sucuk. Smoked sucuk is usually straight.

North America

A frankfurter sausage contains a lot of protein, yet low calories for meat.
.North American breakfast or country sausage is made from uncooked ground pork mixed with pepper, sage, and other spices.^ Heinsohn's Country Store has been proud to provide American families and businesses with the best Sausage Stuffers since we began in 1920.
  • Sausage Stuffers - Sausage Stuffing Tubes - Electric Sausage Stuffers - Meat Mixers for Sausage Stuffers at Heinsohn's Country Store 10 January 2010 22:022 UTC www.texastastes.com [Source type: General]

^ We then made a test sausage in the pork casing and boiled it to reproduce a .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

^ Mix spices in thoroughly with the ground (chilled - very important .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

It is usually sold in a large synthetic plastic casing, or in links which may have a protein casing. .In some markets it is available sold by the pound without a casing.^ Although made in Connecticut, I was able to get some natural casing Hummel's at an Eden Gourmet store in South Orange, N.J. Maybe they are available in the New York locations.
  • America's Regional Hot Dog Styles | Serious Eats 11 January 2010 4:47 UTC www.seriouseats.com [Source type: General]

^ But I've often seen "sausage" at least today, sold without a casing, .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

It is commonly sliced into small patties and pan-fried, or cooked and crumbled into scrambled eggs or gravy. Scrapple is a pork-based breakfast meat that originated in the Mid-Atlantic States. Other uncooked sausages are also widely available in link form, including Italian, bratwurst, chorizo, and andouille.
.The frankfurter or hot dog is the most common pre-cooked sausage in the U.S. and Canada.^ Love hot dogs of most any ilk.
  • America's Regional Hot Dog Styles | Serious Eats 11 January 2010 4:47 UTC www.seriouseats.com [Source type: General]

^ Although considered by most to be a New York hot dog, Sabrett originated in New Jersey.
  • America's Regional Hot Dog Styles | Serious Eats 11 January 2010 4:47 UTC www.seriouseats.com [Source type: General]

^ Adamson notes that the five most common diseases of aging in dogs are kidney disease, liver disease, diabetes, cancer, and heart disease--all diseases common to humans.

.If proper terminology is observed in manufacture and marketing (it often is not), "frankfurters" are more mildly seasoned, "hot dogs" more robustly so.^ Which hot dog cart manufacturers can I choose from?
  • #1 Hot Dog Cart BusinessPlan Start Up Book - Carts of Cash. 11 January 2010 4:47 UTC hotdogbiz101.com [Source type: General]

^ According to a recent Wall Street Journal article, many hot dog cart operators make more than $100,000 a year!
  • #1 Hot Dog Cart BusinessPlan Start Up Book - Carts of Cash. 11 January 2010 4:47 UTC hotdogbiz101.com [Source type: General]

^ It does a perfect job of getting the hot dogs up to the proper serving temperature in a minimum amount of time.
  • Hot Dog Machines, Fryers, & Equipment 11 January 2010 4:47 UTC concessionpalace.com [Source type: General]

.Another popular variation is the corn dog, which is a hot dog that is deep fried in cornmeal batter and served on a stick.^ This modest hot dog stand downtown serves a variety of dogs with unique, Japanese toppings including Japanese mayo, nori, teriyaki sauce, fried onions, soy sauce, green onions, daikon, miso sauce, and Kaiware (daikon seeds).
  • America's Regional Hot Dog Styles | Serious Eats 11 January 2010 4:47 UTC www.seriouseats.com [Source type: General]

^ Ive been to Connecticut numerous times to sample their quality hot dogs, but I wouldn't consider them to be the mecca of hot dog variations.
  • America's Regional Hot Dog Styles | Serious Eats 11 January 2010 4:47 UTC www.seriouseats.com [Source type: General]

^ They are small mild hot dogs served on a steamed bun with some kind of meat sauce, mustard, onions and celery salt!
  • America's Regional Hot Dog Styles | Serious Eats 11 January 2010 4:47 UTC www.seriouseats.com [Source type: General]

Other popular ready-to-eat sausages, often eaten in sandwiches, include salami, American-style bologna, Lebanon bologna, liverwurst, and head cheese. Pepperoni and Italian crumbles are popular pizza toppings. In Cajun cuisine boudin is popular.

Latin America

.In most of Latin America a few basic types of sausages are consumed, with slight regional variations on each recipe.^ I have a Spanish recipe for one type of sausage; I do not know how .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

Beef tends to be more predominant than in their pork-heavy Spanish equivalents. .These are chorizo (moister and fresher than its Spanish counterpart), longaniza (usually very similar to chorizo but longer and thinner), morcilla or relleno (blood sausage), and salchichas (any kind of highly-processed sausage similar to hot dogs or Vienna sausages).^ A very versatile hot dog grill.
  • Hot Dog Machines, Fryers, & Equipment 11 January 2010 4:47 UTC concessionpalace.com [Source type: General]

^ They are small mild hot dogs served on a steamed bun with some kind of meat sauce, mustard, onions and celery salt!
  • America's Regional Hot Dog Styles | Serious Eats 11 January 2010 4:47 UTC www.seriouseats.com [Source type: General]

^ A hot dog merchandiser with a very small footprint.
  • Hot Dog Machines, Fryers, & Equipment 11 January 2010 4:47 UTC concessionpalace.com [Source type: General]

Mexico

.The most common Mexican sausage by far is the unique chorizo, which is made out of pork or beef salivary glands.^ White hots are normally made of a mixture of uncured pork, veal, and beef, while red hots can be made with pork, beef, or both.
  • America's Regional Hot Dog Styles | Serious Eats 11 January 2010 4:47 UTC www.seriouseats.com [Source type: General]

^ I wouldn't call them veal based; they are made with pork, veal, and beef in the German style.
  • America's Regional Hot Dog Styles | Serious Eats 11 January 2010 4:47 UTC www.seriouseats.com [Source type: General]

^ One of the most eaten stadium dogs out there, Dodger dogs are skinless foot-long hot dogs made of pork and set in a steamed bun.
  • America's Regional Hot Dog Styles | Serious Eats 11 January 2010 4:47 UTC www.seriouseats.com [Source type: General]

.It is fresh and usually deep red in color (in most of the rest of Latin America, chorizo is uncolored and coarsely chopped).^ I have most colors, including cream, cream piebald, isabella/tan, black/tan dapple, chocolate/tan dapple and red and choc/tan piebald.
  • Dachshund Dog Breeders At PuppySites.Com 10 February 2010 13:55 UTC www.puppysites.com [Source type: General]

Some chorizo is so loose that it spills out of its casing as soon as it is cut; this crumbled chorizo is a popular filling for torta sandwiches, breakfast burritos and tacos. .Salchichas (essentially identical to hot dogs), longaniza (a long, thin, coarse chopped pork sausage) and head cheese are also widely consumed.^ Variations include: the foot-long jalapeno dog; the Ozzy Spice Dog with a spicy Polish sausage, Nacho cheese, American cheese, grilled onions, guacamole and chopped tomatoes; and the bacon chili cheese dog.
  • America's Regional Hot Dog Styles | Serious Eats 11 January 2010 4:47 UTC www.seriouseats.com [Source type: General]

^ Olneyville's in Providence uses hot dogs that come in a long rope that's cut on the premises and a special spice mix for the meat sauce that can be purchased from its website.
  • America's Regional Hot Dog Styles | Serious Eats 11 January 2010 4:47 UTC www.seriouseats.com [Source type: General]

^ One of the most eaten stadium dogs out there, Dodger dogs are skinless foot-long hot dogs made of pork and set in a steamed bun.
  • America's Regional Hot Dog Styles | Serious Eats 11 January 2010 4:47 UTC www.seriouseats.com [Source type: General]

Argentina and Uruguay

In Argentina and Uruguay many sausages are consumed. .Eaten as part of the traditional asado, Chorizo (beef and/or pork, flavored with spices) and Morcilla (Blood Sausage or Black pudding) are the most popular.^ The Hummel's dog is a hybrid; made from beef and pork, but spiced like a New York style dog (garlic and paprika).
  • America's Regional Hot Dog Styles | Serious Eats 11 January 2010 4:47 UTC www.seriouseats.com [Source type: General]

^ Arguably Washington D.C.'s signature dish, a half-smoke is like an over-sized spicy sausage and can be filled with a pork/beef mix or all-beef.
  • America's Regional Hot Dog Styles | Serious Eats 11 January 2010 4:47 UTC www.seriouseats.com [Source type: General]

Both of them share a Spanish origin. A local type is the salchicha Argentina, criolla (Argentinian sausage) or parrillera (literally BBQ-style), made of the same ingredients as the Chorizo but thinner.[9]
There are hundreds of salami-style sausages. A very popular is the Salame Tandilero, from the city of Tandil. Others examples are: Longaniza, Cantimpalo and Sopresatta.[10]
.Vienna sausages are eaten as an appetizer or in hot dogs (called panchos) which are usually served with different sauces and salads.^ It does a perfect job of getting the hot dogs up to the proper serving temperature in a minimum amount of time.
  • Hot Dog Machines, Fryers, & Equipment 11 January 2010 4:47 UTC concessionpalace.com [Source type: General]

^ Most hot dog locations offer at least 3 or 4 different types of hot dogs.
  • Hot Dog Machines, Fryers, & Equipment 11 January 2010 4:47 UTC concessionpalace.com [Source type: General]

^ Make a sauce and eat with sausages while they are hot.
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

Leberwurst is usually found in every market and it is eaten as a cold cut or a Pâté.
Weisswurst is also a common dish, eaten usually with mashed potatoes or chucrut (Sauerkraut), in some regions.[11][12]

Colombia

A grilled choizo served with a buttered arepa is one of the most common street foods in Colombia.
.In addition to the standard Latin American sausages, dried pork sausages are served cold as a snack, often to accompany beer drinking.^ Is any Spanish/Portuguese/Latin American sausage a chorizio, or .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

.These include cábanos (salty, short, thin, and served individually), botifarra (of Catalan origin; spicier, shorter, fatter and moister than cábanos) and salchichón (a long, thin and heavily processed sausage served in slices).^ Our planned breedings include English Creams in all colors plus Black & Tans, Chocoltae & Tans and Dapples in both long and short hair.
  • Dachshund Dog Breeders At PuppySites.Com 10 February 2010 13:55 UTC www.puppysites.com [Source type: General]

Asia

China

Lap cheong (also lap chong, lap chung, lop chong). .Dried pork sausages that look and feel like pepperoni, but are much sweeter.^ It helps me see what my dog will look like when it gets older, and how much fun it will be.
  • K9 Country- Please sign our Guestbook 25 September 2009 1:10 UTC www.k9country.com [Source type: News]

In southwestern China, sausages are flavored with salt, red pepper and wild pepper. People often cure sausages by smoking and air drying.

Japan

.Japanese sausages are fewer in variety, but include sausage made from ground fish, ubiquitous to convenience stores.^ Anyway, Norman seafood sausage is usually made from firm white fish, .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

^ Are you saying that they made sausage-like stuff from fish?
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

Korea

Sundae, a form of blood sausage, is a traditional Korean sausage. A popular street food, sundae is normally prepared by steaming or boiling cow or pig intestines stuffed with various ingredients. The most common variation is composed of pork blood, cellophane noodles, and barley stuffed into pig intestines, but other regional variations include squid or Alaska pollock casings. Sundae is eaten plain, in stews, or as part of a stir-fry.

Philippines

.In the Philippines, there are different kinds of sausages called "Longaniza" or "Longanisa" with mixes dependent on their size of origin: Vigan Longaniza, Lucban Longaniza are examples.^ There are examples of sausages in the original .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

While Longanisa is widely accepted as the term for native sausages, in some parts of the Vizayas and Mindanao Choriso is a more common term. .There are regional varieties such as Vigan (with lots of garlic and not sweet) Lucban (lots of oregano and pork fat is chunky) Most longanisas contain Prague powder and are hardly smoked and usually sold fresh.^ Chopped pork, lean and fat, well-sifted flour, peeled garlic, ground .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

In general there are several common variants:
  • Matamis (sweet)
  • Hamonado (with lots of garlic, black pepper and other spices)
  • skinless (sans the usual natural casing instead rolled in plastic sheets)
  • Macao (in reference to Chinese Macao. sweet and dried with lots of chunky fat and also identified with the red colored abacca twine)
  • Chorizo de Bilbao (with lots of paprika and usually kept in a can with lard. .The best and most popular brand is Marca el Rey, and contrary to popular belief that it comes from Bilbao Spain, this is manufactured in the USA. Chorizo de Bilbao seems to be a Filipino invention and the variant does not exist in Spain.^ In general, though, chorizo seem to quite regionally variant, both in .
    • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

    )

Thailand

Thai sausages are of many varieties. Northern famous sausage is Sai-Ua which fill with minced pork as well as herbs and chilli paste. Northeastern sausage is fermented sausage with sour taste. Thai people also eat fresh vegetable, some also eat fresh chilli, as side salad to sausage.

Vietnam

Africa

North Africa

Merguez is a red, spicy sausage from Morocco, Algeria, Tunisia and Libya, North Africa. It is also popular in France, Israel, Belgium, The Netherlands and the German state of Saarland, where it is often grilled on a Schwenker. Merguez is made with lamb, beef, or a mixture of both. .It can be flavored with a wide range of spices, such as sumac for tartness, and paprika, Cayenne pepper, or harissa, a hot chili paste that gives it a red color.^ We offer colors such as Chocolate, Red, Black and Tan, Dapple, Brindle, English Cream and Black and Cream.
  • Dachshund Dog Breeders At PuppySites.Com 10 February 2010 13:55 UTC www.puppysites.com [Source type: General]

^ We offer colors such as English Cream, Chocolate/Tan, Red, Black/Tan, Blue/Tan, Isabella/Tan and Black/Cream.
  • Dachshund Dog Breeders At PuppySites.Com 10 February 2010 13:55 UTC www.puppysites.com [Source type: General]

It is stuffed into a lamb casing, rather than a pork casing. It is traditionally made fresh and eaten grilled or with couscous. Sun-dried merguez is used to add flavor to tagines. It is also eaten in sandwiches.

South Africa

In South Africa, traditional sausages are known as boerewors or farmer's sausage. Ingredients include game and beef, usually mixed with pork or lamb and with a high percentage of fat. .Coriander and vinegar are the two most common seasoning ingredients, although many variations exist.^ It also contains many of the same ingredients as the other two, but is more lightly smoked, .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

The coarsely-ground nature of the mincemeat as well as the long continuous spiral of sausage are two of its recognisable qualities. Boerewors is traditionally cooked on a braai (barbecue).
Boerewors can be dried out in a dry-curing process similar to biltong, in which case it's called droë wors.

Oceania

Australia

Australian "snags" cooking on a campfire
.English style sausages, known colloquially as "snags", are popular at barbecues and are made in Australia using traditional meats such as beef, pork and chicken.^ Then using a sausage stuffer or meat grinder .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

^ Pictures of the meat grind we used, some pics of the sausage .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

^ I used check and pork shoulder, and about 1/2 pound lard added per pound of meat.
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

European style smoked and dry sausages made with kangaroo meat have become available in recent years. Sausages made with Australian game meats typically have a much lower fat content than beef or pork sausages made by the same methods.
Devon is a spiced pork sausage similar to Bologna sausage and Gelbwurst. It is usually made in a large diameter, and often thinly sliced and eaten cold in sandwiches.
.Mettwurst and other German style sausages are highly popular in South Australia, often made in towns like Hahndorf and Tanunda, due to the large German immigration to the state during early settlement.^ Are you saying that they made sausage-like stuff from fish?
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

Mettwurst is usually sliced, and eaten cold on sandwiches or alone as a snack.
.A local variation on cabanossi, developed by Italian migrants after World War II using local cuts of meat, is a popular party snack.^ There might be a picture of the meat cuts we used too, but I .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

^ I am enclosing a letter to the editor from LIFE magazine, September 25th, 1939 just as World War II started in Europe.

^ Badgers were also eaten in Britain during World War II and the 1950s.

New Zealand

.Sausage rolls are a popular snack and party food, as are savaloys, cheerios, and locally manufactured cabanossi.^ I approached a local sausage manufacturer.
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

.Traditional sausages similar to English bangers are eaten throughout the country; these are usually made of finely ground beef / mutton[13] with breadcrumbs, very mildly spiced, stuffed into a sheep casing which crisps and splits when fried.^ "English Sausage" is the banger, the English version of the chipolata.
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

^ Stuffing the Sausage- The casings were prepared by removing them from the .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

^ Zampone is very similar to cotechino, but the meat mixture is stuffed .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

These may be eaten for breakfast, lunch or dinner. In recent years, many international and exotic sausages have also become widely available in NZ.[14]

Other variations

Kabosi, Shells, and Cheese
.Sausages may be served as hors d'œuvres, in a sandwich, in a bread roll as a hot dog, wrapped in a tortilla, or as an ingredient in dishes such as stews and casseroles.^ In France, badger meat is used in the preparation of several dishes, such as Blarieur au sang and it is a relatively common ingredient in countryside cuisine.

It can be served on a stick (like the corn dog) or on a bone as well.[15] Sausage without casing is called sausage meat and can be fried or used as stuffing for poultry, or for wrapping foods like Scotch eggs. Similarly, sausage meat encased in puff pastry is called a sausage roll.
Sausages can also be modified to use indigenous ingredients. Mexican styles add oregano and the "guajillo" red pepper to the Spanish chorizo to give it an even hotter spicy touch.
Certain sausages also contain ingredients such as cheese and apple; or types of vegetable.

Vegetarian sausage

Vegetarian and vegan sausages are also available in some countries, or can be made from scratch. These may be made from tofu, seitan, nuts, pulses, mycoprotein, soya protein, vegetables or any combination of similar ingredients that will hold together during cooking. .These sausages, like most meat-replacement products, generally fall into two camps: some are shaped, colored, flavored, etc.^ "Sausage Meat", the meat you stuff into .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

^ And I think I remember some medieval sausage-like recipes which .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

^ Pictures of the meat grind we used, some pics of the sausage .
  • sausages-msg 17 September 2009 18:47 UTC www.florilegium.org [Source type: FILTERED WITH BAYES]

to replicate the taste and texture of meat as accurately as possible; others such as the Glamorgan sausage rely on spices and vegetables to lend their natural flavor to the product and no attempt is made to imitate meat.

See also

References

External links


Simple English

2008]]


Sausage is a food made of ground-up or chopped-up meat. It often has spices in it and is covered in a casing. Other meats, like the hot dog, pepperoni, bologna, and salami also are covered with a casing like a sausage's.

Sausages often have meat from the animal's head, lips, cheeks, and other parts. Some have blood in them. Irish and English sausages normally have a lot of "rusk," or bread crumbs, and they are less meaty than sausages from other countries.

Sausages may be used as a meal, in a sandwich, or in other foods like stews.

Many countries and regions have special kinds of sausage. Sausages are some of the oldest foods.

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