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Encyclopedia > Sausage
Biała, szynkowa, kiełbaska śląska, podhalańska (Poland)
Biała, szynkowa, kiełbaska śląska, podhalańska (Poland)
Plate with German Wurst (liver, blood and ham sausage)
Plate with German Wurst (liver, blood and ham sausage)

A sausage is a prepared food product usually made from ground meat, animal fat, salt, and spices, and sometimes other ingredients such as herbs, and generally packed in a casing. Sausage making is a very old food preservation technique. Sausage may refer to: The processed food product, sausage. ... Image File history File links Size of this preview: 800 × 600 pixelsFull resolution (1700 × 1275 pixel, file size: 999 KB, MIME type: image/jpeg) File historyClick on a date/time to view the file as it appeared at that time. ... Image File history File links Size of this preview: 800 × 600 pixelsFull resolution (1700 × 1275 pixel, file size: 999 KB, MIME type: image/jpeg) File historyClick on a date/time to view the file as it appeared at that time. ... ImageMetadata File history File links Wurst1. ... ImageMetadata File history File links Wurst1. ... Image:Groundbeef. ... External links Wikibooks Cookbook has more about this subject: Spice Food Bacteria-Spice Survey Shows Why Some Cultures Like It Hot Citat: ...Garlic, onion, allspice and oregano, for example, were found to be the best all-around bacteria killers (they kill everything). ... Sausage making originally developed as a means to preserve and transport meat. ... Various preserved foods Food preservation is the process of treating and handling food in such a way as to stop or greatly slow down spoilage to prevent foodborne illness while maintaining nutritional value, density, texture and flavor. ...


Traditionally, casings have been made of animal intestines, though they are now often synthetic. Some sausages are cooked during processing, and the casing may be removed at that time. Sausages may be preserved by curing, drying in cool air, or smoking. The distinct flavor of some sausages is due to fermentation by Lactobacillus during curing. In food preparation, curing refers to various preservation and flavoring processes, especially of meat or fish, by the addition of a combination of salt, sugar and either nitrate or nitrite. ... Wikibooks Cookbook has more about this subject: Smoking Smoking is the process of preserving, cooking, or flavoring food by exposing it to the smoke from burning or smoldering plant materials, most often wood. ... Fermentation in progress Fermentation typically refers to the conversion of sugar to alcohol using yeast. ... Species L. acidophilus L. brevis L. delbrueckii subsp. ...


There is no consensus if similar products not packed in casings, such as pâté, meatloaf, scrapple and head cheese could be considered sausage. Various pâtés and terrines Salmon terrine, with a cream and herb sauce A slice of Bloc de foie gras Pâté (French pronunciation: ; RP pronunciation: ; General American pronunciation ) is a form of spreadable paste, usually made from meat (although vegetarian variants exist), and often served with toast as... This article is about the meat dish. ... A plate of scrapple Scrapple is a savory mush in which cornmeal and flour, often buckwheat flour, are simmered with pork scraps and trimmings, then formed into a loaf. ... Head cheese is in fact not a cheese, but rather a terrine made of meat taken from the head of a calf or pig (sometimes a sheep or cow) that would not otherwise be considered appealing. ...


Besides being eaten on its own, sausage is also used as an ingredient in other foods.

Contents

History

Ordinary sausage making
Ordinary sausage making
Australian "snags" cooking on a campfire
Australian "snags" cooking on a campfire

Sausage is a logical outcome of efficient butchery. Sausage-makers put to use meat and animal parts that are edible and nutritious, but not particularly appealing, such as scraps, organ meats, blood, and fat, and that allow the preservation of meat that can not be consumed immediately. These were typically salted and stuffed into a tubular casing made from the cleaned intestine of the animal producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. Sausage making originally developed as a means to preserve and transport meat. ... Image File history File links Download high resolution version (1600x1067, 349 KB) Cooking snags or sausages over a campfire in the true Aussie way File links The following pages link to this file: Sausage Campfire Snag ... Image File history File links Download high resolution version (1600x1067, 349 KB) Cooking snags or sausages over a campfire in the true Aussie way File links The following pages link to this file: Sausage Campfire Snag ... Butcher shop in Valencia A butcher is someone who prepares various meats and other related goods for sale. ... Pudding is either of two general types of food, the second deriving from the first. ... Salami Salami is cured sausage, fermented and air-dried. ...


It is often assumed that sausages were invented by Sumerians in what is Iraq today, around 3000 BC. Chinese sausage làcháng (臘腸/腊肠), which consisted of goat and lamb meat, was first mentioned in 589 BC. Homer, the poet of Ancient Greece, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe. Sumer (or Shumer, Sumeria, Shinar, native ki-en-gir) formed the southern part of Mesopotamia from the time of settlement by the Sumerians until the time of Babylonia. ... (31st century BC - 30th century BC - 29th century BC - other centuries) (4th millennium BC - 3rd millennium BC - 2nd millennium BC) Events 2925 - 2776 BC - First Dynasty wars in Egypt 2900 BC - Beginning of the Early Dynastic Period I in Mesopotamia. ... Photograph of a half used package of lahp chéung with nutrition and ingredients clearly visible. ... Centuries: 7th century BC - 6th century BC - 5th century BC Decades: 620s BC - 610s BC - 600s BC - 590s BC - 580s BC - 570s BC - 560s BC - 550s BC - 540s BC - 530s BC Events and Trends 589 BC - Apries succeeds Psammetichus II as king of Egypt 588 BC _ Nebuchadnezzar II of... This article is about the Greek poet Homer and the works attributed to him. ... Sappho and Alcaeus of Mytilene, by Lawrence Alma-Tadema (1881). ... The term ancient Greece refers to the periods of Greek history in Classical Antiquity, lasting ca. ... This article is about Homers epic poem. ... Epicharmus (c. ... Centuries: 7th century BC - 6th century BC - 5th century BC Decades: 600s BC - 590s BC - 580s BC - 570s BC - 560s BC - 550s BC - 540s BC - 530s BC - 520s BC - 510s BC - 500s BC Events and Trends Carthage conquers Sicily, Sardinia and Corsica 559 BC - King Cambyses I of Anshan dies... Centuries: 4th century BC - 5th century BC - 6th century BC Decades: 500s BC 490s BC 480s BC 470s BC 460s BC - 450s BC - 440s BC 430s BC 420s BC 410s BC 400s BC Years: 465 BC 464 BC 463 BC 462 BC 461 BC - 460 BC - 459 BC 458 BC...


During the reign of the Roman emperor Nero, sausages were associated with the Lupercalia festival. The early Catholic Church outlawed the Lupercalia Festival and made eating sausage a sin. For this reason, the Roman emperor Constantine banned the eating of sausages. Early in the 10th century in the Byzantine Empire, Leo VI the Wise outlawed the production of blood sausages following cases of food poisoning. For other uses, see Nero (disambiguation). ... The Lupercalia was a very ancient, possibly pre-Roman pastoral festival, observed on February 13 through February 15 to avert evil spirits and purify the city, releasing health and fertility. ... Head of Constantines colossal statue at Musei Capitolini Gaius Flavius Valerius Aurelius Constantinus[1] (February 27, 272–May 22, 337), commonly known as Constantine I, Constantine the Great, or (among Eastern Orthodox and Eastern Catholic[2] Christians) Saint Constantine, was a Roman Emperor, proclaimed Augustus by his troops on... As a means of recording the passage of time, the 10th century was that century which lasted from 901 to 1000. ... Byzantine redirects here. ... This follis by Leo VI bears the Byzantine Emperors official title, BASILEVS ROMEON, Emperor of the Romans; translation of text: Leo, by the grace of God, King of Romans Leo VI the Wise or the Philosopher (Greek: Λέων ΣΤ΄, Leōn VI, Armenian: [1]), (September 19, 866 – May 11, 912) was Byzantine...


Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars. an uncooked small haggis Haggis is a traditional Scottish dish. ... Tropocollagen triple helix. ... Cellulose as polymer of β-D-glucose Cellulose in 3D Cellulose (C6H10O5)n is a polysaccharide of beta-glucose. ... For other uses, see Plastic (disambiguation). ... This article is about the canned meat product. ...


The most basic sausage consists of meat cut into pieces or ground and filled into a casing such as an animal intestine. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/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. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[1] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[2] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat so the filler expands. USDA redirects here. ...


The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted. Old French was the Romance dialect continuum spoken in territories corresponding roughly to the northern half of modern France and parts of modern Belgium and Switzerland from around 1000 to 1300. ... For other uses, see Latins and Latin (disambiguation). ...


Classification of sausages

Sausages from Reunion Island
Sausages from Reunion Island
Swojska
Swojska
Krajańska
Krajańska
Szynkowa
Szynkowa

Sausages may be classified in any number of ways, for instance by the type of meat and other ingredients they contain, or by their consistency. The most popular classification is probably by type of preparation, but even this is subject to regional differences of opinion. In the English-speaking world, the following distinction between fresh sausages, cooked sausages and dry sausages seems to be more or less accepted: Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (2592 × 1944 pixel, file size: 2. ... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (2592 × 1944 pixel, file size: 2. ... Réunion is an island and overseas département (département doutre-mer, or DOM) of France, located in the Indian Ocean east of Madagascar, about 200 km southwest of Mauritius. ... Image File history File links No higher resolution available. ... Image File history File links No higher resolution available. ... Image File history File links Size of this preview: 800 × 527 pixelsFull resolution (1408 × 927 pixel, file size: 682 KB, MIME type: image/jpeg) File historyClick on a date/time to view the file as it appeared at that time. ... Image File history File links Size of this preview: 800 × 527 pixelsFull resolution (1408 × 927 pixel, file size: 682 KB, MIME type: image/jpeg) File historyClick on a date/time to view the file as it appeared at that time. ... Image File history File links Size of this preview: 800 × 600 pixelsFull resolution (1700 × 1275 pixel, file size: 1. ... Image File history File links Size of this preview: 800 × 600 pixelsFull resolution (1700 × 1275 pixel, file size: 1. ...

  • Cooked sausages are made with fresh meats and then fully cooked. They are either eaten immediately after cooking or must be refrigerated. Examples include hot dogs, Braunschweiger and liver sausages.
  • Cooked smoked sausages are cooked and then smoked or smoke-cooked. They are eaten hot or cold, but need to be refrigerated. Examples include kielbasa and Mortadella.
  • Fresh sausages are made from meats that have not been previously cured. They must be refrigerated and thoroughly cooked before eating. Examples include Boerewors, Italian pork sausage, breakfast sausage and Yarraque.
  • Fresh smoked sausages are fresh sausages that are smoked. They should be refrigerated and cooked thoroughly before eating. Examples include Mettwurst and Romanian sausage.
  • Dry sausages are fresh sausages that are dried. They are generally eaten cold and will keep for a long time. Examples include salami, Droë wors, Sucuk, Landjäger, and summer sausage.

Other countries, however, use different systems of classification. Germany, for instance, which boasts more than 1200 types of sausage, distinguishes raw, cooked and pre-cooked sausages. This article contains a trivia section. ... Braunschweiger (named after Braunschweig, Germany) is a type of pork liver sausage, nearly always smoked, distinguished from other liverwurst in that it is soft enough to be used as a spread (and typically is). ... For the Polish officer, see Władysław Kiełbasa. ... Romano Mortadella Mortadella, a type of bologna, is a finely hashed/ground heat-cured pork sausage which incorporates at least 15% small cubes of baby fat (principally the hard fat from the neck of the pig). ... Boerewors is a type of sausage popular in South Africa. ... In the United States, Italian sausage is a style of pork sausage which is noted for its seasoning of fennel and/or anise, containing at least 85% meat. ... A breakfast sausage is a type of fresh pork sausage usually served at breakfast. ... Mettwurst is a strongly flavoured German sausage made from raw minced pork, which is preserved by curing and smoking. ... Salami Salami is cured sausage, fermented and air-dried. ... A piece of Droëwors Droëwors (Afrikaans lit. ... Soujouk (sucuk in Turkish, суджук in Bulgarian, սուջուխ (soujoukh) in Armenian, سجق (sujuq) in Arabic) or sujuq is a type of sausage eaten in many countries. ... Landjäger, or landjaeger, is a Bavarian dried hunter sausage made of roughly equal portions of beef and pork with lard, sugar and spices. ... Summer sausage is the general term for any sausage that can be kept without the need of refrigeration. ...

  • Raw sausages are made with raw meat and are not cooked. They are preserved by lactic acid fermentation, and may be dried, brined or smoked. Most raw sausages will keep for a long time. Examples include cervelat, mettwurst and salami.
  • Cooked sausages may include water and emulsifiers and are always cooked. They will not keep long. Examples include Jagdwurst and Weißwurst.
  • Pre-cooked sausages are made with cooked meat, and may include raw organ meat. They may be heated after casing, and will keep only for a few days. Examples include Saumagen and Blutwurst.

In Italy, the basic distinction is: Lactic acid Lactic acid fermentation is a form of fermentation that occurs in some bacteria and animal cells in the absence of oxygen. ... A whole potato, sliced pieces (right), and dried sliced pieces (left) Drying is a method of food preservation that works by removing water from the food, which prevents the growth of microorganisms and decay. ... In cooking, brining is a process similar to marination in which meat is soaked in a salt solution (the brine) before cooking. ... Wikibooks Cookbook has more about this subject: Smoking Smoking is the process of preserving, cooking, or flavoring food by exposing it to the smoke from burning or smoldering plant materials, most often wood. ... Cervelat, also spelled Zervelat or Servelat (from Latin cerebellum, meaning brain, via Italian cervellata) is a German or Swiss sausage originally made of pork and brain. ... Mettwurst is a strongly flavoured German sausage made from raw minced pork, which is preserved by curing and smoking. ... Salami Salami is cured sausage, fermented and air-dried. ... An emulsion is a mixture of two immiscible substances. ... Jagdwurst (which means hunting sausage) is a German cooked sausage made of lean beef and pork, as well as belly of pork, salt, pepper, garlic, mustard seed, capsicum, mace, cardamom and water, which makes the sausage juicy. ... Weißwurst (literally white sausage) is a traditional Bavarian sausage made from very finely minced veal and fresh pork bacon. ... Saumagen is a German dish popular in the Palatinate. ... Blood sausage or black pudding or blood pudding is a food made by cooking down the blood of an animal with meat, fat or filler until it is thick enough to congeal when cooled. ...

  • Raw sausage (salsiccia)
  • Cured or cooked sausage (salume)

The US has a particular type called pickled sausages, commonly found in gas stations and small roadside delicatessens. These are usually smoked and/or boiled sausages of a highly processed frankfurter (hot dog) or kielbasa style plunged into a boiling brine of vinegar, salt, spices (red pepper, paprika...) and often a pink coloring, then jarred. They are available in single blister packs, e.g., Slim Jim meat snacks, or in jars atop the deli cooler. They are shelf stable, and are a frequently offered alternative to beef jerky, beef stick, and kippered beef snacks. The term frankfurter may refer to a sausage as made in Frankfurt; a hot dog a resident of Frankfurt am Main, Germany a resident of Frankfurt (Oder), Germany Frankfurter as family name Bernhard Frankfurter (1801-1867), German teacher and writer; son of Rabbi Moses Frankfurter; born at Herdorf ([1]) David... This article contains a trivia section. ... For the Polish officer, see Władysław Kiełbasa. ... Hong Kong style unpackaged jerky Jerky is meat that has been cut into strips trimmed of fat, marinated in a spicy, salty or sweet liquid, and then dried with low heat (usually under 70°C/160°F) or occasionally salted and sun-dried. ...


Certain countries classify sausage types according to the region in which the sausage was traditionally produced:

Montbéliard is a commune in the Doubs département of the Franche-Comté région, in eastern France. ... Morteau is a french commune, situated in the département of Doubs and the Franche-Comté région. ... For other uses, see Strasburg. ... New city flag (Occitan cross) Traditional coat of arms Motto: (Occitan: For Toulouse, always more) Location Coordinates Time Zone CET (GMT +1) Administration Country Region Midi-Pyrénées Department Haute-Garonne (31) Intercommunality Community of Agglomeration of Greater Toulouse Mayor Jean-Luc Moudenc  (UMP) (since 2004) City Statistics Land... Merguez is a red, spicy sausage from North Africa, also popular in France. ... For other uses, see Frankfurt (disambiguation). ... The Free State of Thuringia (German: Freistaat Thüringen) is located in central Germany and is considered one of the smaller of Germanys sixteen Bundesländer (federal states), with an area of 16,200 km² and 2. ... Nürnberg redirects here. ... Pommern redirects here. ... For other uses, see Vienna (disambiguation). ... Merano (Italian, now most common in English; German: Meran, also used in English; Ladin: Meran; Archaic (857 AD): Mairania; Latin: Merona; many of the regions Italian languages/dialects use Meran), is a town in the province of Bolzano-Bozen, Italy. ... The United Kingdom of Great Britain and Northern Ireland is a country in western Europe, and member of the Commonwealth of Nations, the G8, the European Union, and NATO. Usually known simply as the United Kingdom, the UK, or (inaccurately) as Great Britain or Britain, the UK has four constituent... Cumberland Sausages are a type of traditional sausage that originated in the traditional county of Cumberland, England. ... Chiltern can refer to the following places: Chiltern (district) Chiltern Forest Chiltern Hundreds Chiltern Hills Chiltern Railways Chiltern, Victoria in Australia See also: Chilton. ... Lincolnshire sausages are a distinctive variety of pork sausage developed in and associated with the English county of Lincolnshire. ... There are very few or no other articles that link to this one. ... Carniola English and Latin; (Slovenian Kranjska, German Krain) is a name for a region in Slovenia. ... Carniola English and Latin; (Slovenian Kranjska, German Krain) is a name for a region in Slovenia. ... Botifarra (pronounced ) is a typical Catalan sausage made of raw pork and spices. ... This article is about the Spanish Autonomous Community. ... Chorizo (in Spanish; IPA: [tʃoriθo] or [tʃoɹɪso]) or Chouriço (in Portuguese) is a term encompassing several types of pork sausage originating from the Iberian Peninsula. ... Capital Logroño Area  â€“ Total  â€“ % of Spain Ranked 16th  5 045 km²  1,0% Population  â€“ Total (2005)  â€“ % of Spain  â€“ Density Ranked 17th   301 084  0,7%  59,68/km² Demonym  â€“ English  â€“ Spanish  â€”  riojano/a Statute of Autonomy June 9, 1982 Parliament  â€“ Congress seats  â€“ Senate seats  4  1 President Pedro Sanz... Galicia (Spain) - Wikipedia, the free encyclopedia /**/ @import /skins-1. ... Teror is a Canarian municipality in the northern portion of the island of Gran Canaria in the Las Palmas province in the Canary Islands. ... Capital Zaragoza Area  â€“ Total  â€“ % of Spain Ranked 4th  47 719 km²  9,4% Population  â€“ Total (2003)  â€“ % of Spain  â€“ Density Ranked 11th  1 217 514  2,9%  25,51/km² Demonym  â€“ English  â€“ Spanish  Aragonese  aragonés Statute of Autonomy August 16, 1982 ISO 3166-2 AR Parliamentary representation  â€“ Congress seats  â€“ Senate... The cathedral Our Lady of Burgos. ... Ronda sits at the edge of a canyon Ronda city view Ronda is a city in the Spanish province of Málaga. ... Capital Mérida Official languages Spanish; Area  â€“ Total  â€“ % of Spain Ranked 5th  41,634 km²  8. ... This article is about the islands in the Atlantic Ocean. ... The abbreviation/acronym VIC (all caps) may have one of several meanings, depending on context: A code for Victoria, Australia The Video Interface Chip from MOS Technology, used in the Commodore VIC-20 home computer (VIC sometimes colloquially refers to the VIC-20 computer itself, or to the VIC chip... Fuet is a Catalan thin, cured dry sausage of pork meat in a pork gut. ... The Plaça Major of Olot Olot is the capital of the comarca of Garrotxa, in the province of Girona, Catalonia, Spain. ... Sobrassada is a raw, cured sausage from the Balearic Islands made with ground pork, paprika and salt and other spices. ... Location Location of Mallorca in Balearic Islands Coordinates : 39° 30’N , 3°0E Time Zone : CET (UTC+1) - summer: CEST (UTC+2) General information Native name Mallorca (Catalan) Spanish name Mallorca Postal code 07001-07691 Area code 34 (Spain) + 971 (Illes Balears) Website http://www. ... León province León (Llión in Asturian-leonese language) is a province of northwestern Spain, in the northwestern part of the autonomous community of Castile and León. ... Capital Valencia Official language(s) Valencian and Spanish Area  â€“ Total  â€“ % of Spain Ranked 8th  23,255 km²  4. ... Salamanca (population 160,000) is a city in western Spain, the capital of the province of Salamanca, which belongs to the autonomous community (region) of Castile-Leon (Castilla y León). ... For the Polish officer, see WÅ‚adysÅ‚aw KieÅ‚basa. ... For other uses, see Krakow (disambiguation). ... Motto: Durabo (Latin: I will last) Coordinates: , Country Poland Voivodeship County city county Established 13th century City rights 1233 Government  - Mayor MichaÅ‚ Zaleski Area  - City 115. ... Å»ywiec (German: Saybusch, Saubusch) is a town in south-central Poland with 32,300 inhabitants (2001). ... Coordinates: , Country Poland Voivodeship Kuyavian-Pomeranian Powiat city county Gmina Bydgoszcz Established before 1238 City Rights 1346/1349 Government  - Mayor Konstanty Dombrowicz Area  - City 174. ... Krotoszyn(German Krotoschin) is a town in central Poland with 28,900 inhabitants as of 1995. ... Wawel (Polish Wzgórze wawelskie or for short Wawel) is the name of a lime hillock situated on the left bank of the Vistula in Kraków, Poland at an altitude of 228 metres above sea level. ... Motto: Miasto przyszÅ‚oÅ›ci City of future Coordinates: , Country Poland Voivodeship Lubusz Powiat city county Gmina Zielona Góra Estabilished 13th century City Rights 1323 Government  - Mayor Janusz Kubicki Area  - City 58. ... Rzeszów ( ) is a city in south-eastern Poland with a population of 164,000 (2005), granted a town charter in 1354, the capital of the Subcarpathian Voivodeship (since 1999), previously of Rzeszów Voivodeship (1945-1998). ... Silesia (English pronunciation [], Czech: ; German: ; Latin: ; Polish: ; Silesian: Åšlůnsk) is a historical region in central Europe, located along the upper and middle Oder River, upper Vistula River, and along the Sudetes, Carpathian (Silesian Beskids) mountain range. ... Kolbász is the Hungarian word for sausage and generally refers to a type consisting of: ground pork, salt, garlic, black pepper, and paprika. ... Disambiguation: for the town in Hungary see Gyula (town) Gyula was originally a Turkic word which entered the Hungarian language at some point before 950 CE. Under the system of dual kingship which the Magyars used in the 9th century, the two kings of the tribal confederation were the kende... Békéscsaba (Romanian: BichiÅŸciaba; Slovakian: Békéšska ÄŒaba) is an urban county in Southeast Hungary, the capital of the county Békés. ... A Debrecener is a pork sausage of uniform fine texture and reddish-orange colour, heavily spiced with paprika and other seasonings. ... Debrecen , (approximate pronunciation, Deb-ret-sen), (Romanian: , German: ; Croatian: Debr(e)cin) is the second largest city in Hungary after Budapest. ...

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. Image File history File linksMetadata Download high resolution version (1200x800, 429 KB) Summary Russian sausage making, Shatsk, Ryazan Oblast, Russia, 2005. ... Image File history File linksMetadata Download high resolution version (1200x800, 429 KB) Summary Russian sausage making, Shatsk, Ryazan Oblast, Russia, 2005. ... Sausage making originally developed as a means to preserve and transport meat. ...


Argentina

In Argentina many sausages are consumed. Eaten as part of the traditional asado, Chorizo (Meat and/or Pork, flavored with spices) and Morcilla (Blood Sausage or Black pudding) are the most popular. 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.[3] Asado is cuts of meat, usually beef, which are cooked on a grill (parrilla) or open fire. ... Chorizo (in Spanish; IPA: [tʃoriθo] or [tʃoɹɪso]) or Chouriço (in Portuguese) is a term encompassing several types of pork sausage originating from the Iberian Peninsula. ... Morcilla is Spanish for blood sausage, and is prepared for the matanza in Spain and the asado in South America. ...


Vienna sausages are eaten as an appetizer or in hot dogs (called panchos) which are usually served with different sauces and salads.


The weisswurst is also a very common dish eaten usually with smashed potatoes or chucrut in some regions.[4][5]


China

Lap cheong (also lap chong, lap chung, lop chong). Dried pork sausages flavored with char siu that look and feel like pepperoni, but are much sweeter. Chinese sausage (literally “preserved sausage”) is a dried, hard sausage usually made from pork meat and a high content of fat. ... This article or section does not adequately cite its references or sources. ...


France

Saucisson is perhaps one of the most popularized forms of dried sausage in France, with many different variations from region to region. Usually saucisson contains pork, cured with a mixture of salt, wine and/or spirits. Regional varieties have been known to contain more unorthodox ingredients such as nuts and fruits.


Hungary

Hungarian baked sausages are called "Kolbász". Rice Liver Sausage ("Májas") and Rice Blood Sausage ("Véres"). In the first case the main ingredient is the liver and the stuffing consist of rice. In the other case the blood is mixed with rice, or peaces of roll of bread. Spices, pepper, salt and majoram are added. Morcilla cocida: Spanish-style blood sausage Blood sausage or black pudding or blood pudding is a sausage made by cooking down the blood of an animal with meat, fat or filler until it is thick enough to congeal when cooled. ...


Italy

Italian sausages are often a mix of pork and veal. In the USA, these are defined as having a minimum of 85% meat, and must contain salt, pepper, and either fennel or anise. Binomial name Foeniculum vulgare Mill. ... This article is about the Pimpinella species, but the name anise is frequently applied to Fennel. ...


Germany

German sausages, or wurst, cover a wide range of cooked, uncooked and unfilled styles (no casing), such as frankfurters, bratwurst, rindswurst, blargenwurst, knackwurst, and bockwurst. Bratwurst with sauerkraut and potatoes A bratwurst (IPA: ) is a sausage composed of pork, beef, and sometimes veal. ... Knackwurst with bread and onions Knackwurst (sometimes knockwurst; from German, literally crack sausage) is a type of small soft German sausage intended to be eaten by hand. ... BW ...


German regions of Brazil

German Brazilian regions have many variations of the traditional German sausages, such as the schmia sausage (similar to Bregenwurst) and the Blumenau sausage (lingüiça Blumenau).[6] First group of German immigrants arrived in Brazil, by Ernst Zeuner, 1824 A German-Brazilian (German Deutschbrasilianer or Deutschbrasilianisch, Portuguese teuto-brasileiro or germano-brasileiro) is a Brazilian person of German ancestry/origin (i. ... Nickname: Cidade Jardim (Garden City) Founded September 2, 1850 Government  - Mayor João Paulo Kleinübing Area  - City 510 km²  (196. ...


Britain and Ireland

British and Irish sausages are one of the most popular and frequently eaten staples of the diet and are particularly associated with childhood nostalgia and affection.


British sausages (and puddings)are normally made from pork and / or beef and are mixed with a variety of herbs and spices the recipe of which is traditionally associated with a particular region. They normally have a significant amount of Rusk, or Bread-Rusk, and are traditionally cooked by frying, grilling or roasting prior to eating. 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 one of the most common and popular national dishes; 'Bangers and Mash'. (The designation "banger" is also said to have arisen during the war, when scarcity of meat led many sausage makers to add extra water to the mixture, making it more likely to explode on heating.) They are also baked in batter to create 'Toad in the Hole', often served with gravy and onions. Pudding is either of two general types of food, the second deriving from the first. ... A rusk is a hard dry biscuit, or a slice of bread baked again until it is hard and crisp (also known as Zwieback). ... A rusk is a hard dry biscuit, or a slice of bread baked again until it is hard and crisp (also known as Zwieback). ... Bangers and mash Look up bangers and mash in Wiktionary, the free dictionary. ... Batter can have several meanings: In cooking, batter is a thick or thin mixture, usually made of a ground grain, a liquid, and a fat. ... Toad in the hole is a traditional British dish. ... For other uses, see Gravy (disambiguation). ...


Famously, they are an essential component of both a Full English Breakfast and an Ulster Fry, and are usually offered with an Irish breakfast. A full breakfast[1] is a traditional cooked breakfast, comprising at its heart bacon and eggs, that is popular throughout the United Kingdom, the Republic of Ireland, the Commonwealth, and other parts of the English-speaking world. ... A full breakfast[1] is a traditional cooked breakfast, comprising at its heart bacon and eggs, that is popular throughout the United Kingdom, the Republic of Ireland, the Commonwealth, and other parts of the English-speaking world. ... A full breakfast[1] is a traditional cooked breakfast, comprising at its heart bacon and eggs, that is popular throughout the United Kingdom, the Republic of Ireland, the Commonwealth, and other parts of the English-speaking world. ...


In the UK alone there are believed to be over 470 different types of sausages[7]; 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. Cumberland Sausages are a type of traditional sausage that originated in the traditional county of Cumberland, England. ... Lincolnshire sausages are a distinctive variety of pork sausage developed in and associated with the English county of Lincolnshire. ... New city flag (Occitan cross) Traditional coat of arms Motto: (Occitan: For Toulouse, always more) Location Coordinates Time Zone CET (GMT +1) Administration Country Region Midi-Pyrénées Department Haute-Garonne (31) Intercommunality Community of Agglomeration of Greater Toulouse Mayor Jean-Luc Moudenc  (UMP) (since 2004) City Statistics Land... Chorizo (in Spanish; IPA: [tʃoriθo] or [tʃoɹɪso]) or Chouriço (in Portuguese) is a term encompassing several types of pork sausage originating from the Iberian Peninsula. ...


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 or square while the usual form is sometimes called [sausage links]. In cooking, stuffing is usually a mixture of various ingredients used to fill a cavity in another food item. ...


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. This article does not cite any references or sources. ... Wikibooks Cookbook has an article on Puff pastry Apple turnover, made with puff pastry In baking, a puff pastry (French: pâte feuilletée; Spanish: hojaldre) is a light, flaky pastry made from dough of the same name. ... Bakery foods A baker is someone who bakes and sells bread, cakes and similar foods. ...


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. A saveloy skin was traditionally colored with bismark-brown dye giving saveloy a distinctive bright red color. A serving of fish and chips Fish and chips (sometimes written fish n chips), a popular take-away food with British origins, consists of deep-fried fish in batter or breadcrumbs with deep-fried chipped (slab-cut) potatoes. ... Saveloy and Chips A saveloy is a type of vividly red sausage served in English fish and chip shops, also available in parts of Australia where it is commonly deep fried in batter as a battered sav and New Zealand, where it is also known colloquially as a sav. ...


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, or served cold at children's parties throughout the year. A chipolata is a type of small thin sausage from the United Kingdom. ... For other uses, see Christmas (disambiguation). ...


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 marked return to the artisanal production of high quality traditional recipes, which had previously been in decline. 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.[8] The Three-Letter Acronym or Abbreviation (TLA) BSE could stand for Bachelor of Science in Engineering Baku Stock Exchange Barbados Stock Exchange Battle Space Entity (military simulations) Black Sun Empire - Dutch drum and bass production trio Bolshaya Sovetskaya Entsiklopediya (Большая Советская Энциклопедия, Great Soviet Encyclopedia) - the most comprehensive encyclopedia ever written in Russian... For other places with the same name, see Lincolnshire (disambiguation). ... It has been suggested that this article or section be merged with Protected geographical indications in the European Union. ...


Macedonia

Macedonian sauseges (kabasa, lukanec) are made from fried pork, onions, and leeks, with herbs and spices. For the parody newspaper, see The Onion. ... Leek is a placename in more than one country: Netherlands: Leek, Netherlands United Kingdom: Leek, Staffordshire Leek is also a vegetable: Leek (vegetable) This is a disambiguation page — a navigational aid which lists other pages that might otherwise share the same title. ...


Portugal, Spain and Brazil (on regions of Portuguese colonization)

Embutidos generally contains hashed meat, generally pork, seasoned with aromatic herbs or spices (pepper, red pepper, paprika, garlic, rosemary, thyme, cloves, ginger, nutmeg, etc.) An embutido is a type of sausage found in Spain and Latin America. ...


Scandinavia

Scandinavian sausages (Finnish: makkara, Danish and Norwegian: pølse, Icelandic: 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). Water, lard, rind, potato flour and soy or milk protein are often added for binding and filling. For other uses, see Scandinavia (disambiguation). ... For other uses, see Pork (disambiguation). ... Binomial name L.[1] Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. ... For other uses, see Nutmeg (disambiguation). ... Binomial name (L.) Merr. ... Mustard seeds are small, about 1mm in diameter. ...


Virtually all sausages will be industrially precooked and either fried or warmed in hot water by the consumer or at the hot dog stand. Since hot dog stands are ubiquitous in Denmark some people regard pølser one of the national dishes. The most noticeable aspect of Danish cooked sausages (never the fried ones) is that the cover often contains a traditional bright-red dye. 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. The Swedish falukorv is a similarly red-dyed sausage, but about 5 cm thick, usually cut in slices and fried. Unlike ordinary sausages it is a typical home dish, not sold at hot dog stands. In Sweden sausages are often accompanied by potato mash rather than bread. In Iceland, lamb may be added to sausages, giving them a distinct taste. One local Finnish variety is mustamakkara, a "black sausage" prepared with blood, which is a speciality of Tampere. This article contains a trivia section. ... Pølse is a type of boiled sausage very common in Denmark. ... A national dish is a dish, food or a drink that represents a particular country, nation or region. ... For other uses, see Vienna (disambiguation). ... Falukorv Falukorv is a traditional Swedish sausage. ... For other uses, see Potato (disambiguation). ... Half eaten mustamakkara meal at Tapolas mustamakkarabaari. ... Tampere ( , IPA: ; Swedish: Tammerfors ) is a city in southern Finland located between two lakes, Näsijärvi and Pyhäjärvi. ...

Sixteen raw sausages in a wooden bowl.
Sixteen raw sausages in a wooden bowl.

Makkara is typically similar in appearance to Polish sausages or bratwursts, but have a very different taste and texture. Most makkara is very light on spices and is therefore frequently eaten with mustard, ketchup, or other table condiments without a bun. Makkara is usually grilled, roasted over coals, or cooked on sauna heating stones until the outer skin begins to darken and crack. A special kind of makkara is mustamakkara, a "Black sausage", which is a speciality of Tampere and its surroundings. It is very close to the Scottish black pudding. Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (1024 × 768 pixel, file size: 162 KB, MIME type: image/jpeg) Sixteen raw sausages in a wooden bowl. ... Image File history File links Metadata Size of this preview: 800 × 600 pixelsFull resolution (1024 × 768 pixel, file size: 162 KB, MIME type: image/jpeg) Sixteen raw sausages in a wooden bowl. ... Bratwurst with sauerkraut and potatoes A bratwurst (IPA: ) is a sausage composed of pork, beef, and sometimes veal. ... Taste (or, more formally, gustation) is a form of direct chemoreception and is one of the traditional five senses. ... Mouthfeel is a product’s physical and chemical interaction in the mouth. ... External links Wikibooks Cookbook has more about this subject: Spice Food Bacteria-Spice Survey Shows Why Some Cultures Like It Hot Citat: ...Garlic, onion, allspice and oregano, for example, were found to be the best all-around bacteria killers (they kill everything). ... For other uses, see Mustard. ... For other uses, see Ketchup (disambiguation). ... Food cooking on a charcoal grill Grilling is a form of cooking that involves direct heat. ... For the music festival in Finland, see Sauna Open Air Metal Festival. ... Half eaten mustamakkara meal at Tapolas mustamakkarabaari. ... Tampere ( , IPA: ; Swedish: Tammerfors ) is a city in southern Finland located between two lakes, Näsijärvi and Pyhäjärvi. ... This article is about the country. ... Black pudding (Boudin noir), before cooking Black pudding or less often blood pudding is a sausage made by cooking blood with a filler until it is thick enough to congeal when cooled. ...


When makkara is eaten inside a sliced, fried bun with cucumber salad, it becomes a porilainen after the town of Pori. Pickled makkara intended to consumed as slices is called kestomakkara. This class includes various mettwurst, salami and Balkanesque styles. The most popular kestomakkara in Finland is meetvursti, which contains finely ground full meat, ground fat and various spices. It is not unlike salami, but usually thicker and less salty. Court House of Pori The Juselius Mausoleum, designed by Josef Stenbäck For other uses, see Pori (disambiguation). ... Mettwurst is a strongly flavoured German sausage made from raw minced pork, which is preserved by curing and smoking. ... Salami Salami is cured sausage, fermented and air-dried. ...


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. 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 is a type of sausage popular in South Africa. ... A barbecue on a trailer at a block party in Kansas City. ...


Boerewors can be dried out in a dry-curing process similar to biltong, in which case it's called droë wors. This does not cite any references or sources. ... A piece of Droëwors Droëwors (Afrikaans lit. ...


Switzerland

The cervelat, a cooked sausage, is often referred to as Switzerland's national sausage. A great number of regional sausage specialities exist as well. Cervelat, also spelled Zervelat or Servelat (from Latin cerebellum, meaning brain, via Italian cervellata) is a German or Swiss sausage originally made of pork and brain. ... Cervelat, also spelled Zervelat or Servelat (from Latin cerebellum, meaning brain, via Italian cervellata) is a German or Swiss sausage originally made of pork and brain. ...


The Philippines

In the Philippines, there are different kinds of sausages called "Longaniza" or "Longanisa" with mixes dependent on their size of origin: Virgin Longaniza, Lucban Longaniza are examples.


North America

North American breakfast or country sausage is made from uncooked ground pork mixed with pepper, sage, and other spices. 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. It is commonly sliced into small patties and pan-fried, or cooked and crumbled into scrambled eggs or gravy. North American redirects here. ... A breakfast sausage is a type of fresh pork sausage usually served at breakfast. ... Binomial name L.[1] Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. ... Binomial name L. Painting from Koehlers Medicinal Plants (1887) Common sage (Salvia officinalis) is a small evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers native to southern Europe and the Mediterranean region. ... Scrambled eggs Scrambled eggs is a dish made from beaten whites and yolks of eggs (usually chicken). ... For other uses, see Gravy (disambiguation). ...


The frankfurter or hot dog is the most common sausage in the US and Canada. This article contains a trivia section. ...


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. Soujouk (sucuk in Turkish, суджук in Bulgarian, սուջուխ (soujoukh) in Armenian, سجق (sujuq) in Arabic) or sujuq is a type of sausage eaten in many countries. ... Sujuk Sujuk (Turkish: ; Bulgarian: ; Serbian/Croatian/Bosnian sudžuk/cyџyk; Armenian սուջուխ soujoukh; Arabic سجق sujuq; Greek: ; Kyrgyz: chuchuk; Kazakh: shuzhikh) is a dry, spicy sausage eaten from the Balkans to the Middle East and Central Asia. ...


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


Malta

Maltese sausage zalzett tal-Malti is typically made of pork, sea salt, black peppercorns, coriander seeds, garlic and parsley.


Other variations

Sausages may be served as hors d'oeuvre, 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. It can be served on a stick (like the corn dog) or on a bone as well.[9] 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. Hors dœuvre (or alternatively appetizer or starter) refer to the food served before or outside of (French: hors) the main dishes of a meal (the œuvre). ... For other uses, see Sandwich (disambiguation). ... This article contains a trivia section. ... This article is about the Mexican Tortilla. ... Beef Stew A stew is a common dish made of vegetables (particularly potatoes or beans), meat, poultry, or seafood cooked in some sort of broth or sauce. ... In cooking, a casserole (from the French for stew pan) is a large, deep, covered pot or dish used both in the oven and as a serving dish. ... Outside of a corn dog Corn dog (cross section) The corn dog or corndog is a hot dog coated in cornmeal batter and deep fried in hot oil, although some are baked. ... A Tesco pre-packaged scotch egg, halved A homemade scotch egg, quartered A Scotch egg consists of a cold, hard-boiled egg removed from its shell, wrapped in a sausage meat mixture, coated in breadcrumbs, and deep-fried. ... Wikibooks Cookbook has an article on Puff pastry Apple turnover, made with puff pastry In baking, a puff pastry (French: pâte feuilletée; Spanish: hojaldre) is a light, flaky pastry made from dough of the same name. ... This article does not cite any references or sources. ...


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. Chorizo (in Spanish; IPA: [tʃoriθo] or [tʃoɹɪso]) or Chouriço (in Portuguese) is a term encompassing several types of pork sausage originating from the Iberian Peninsula. ...


Certain sausages also contain ingredients such as cheese and apple; or types of vegetable.


Vegetarian sausage

Wikibooks
Wikibooks Cookbook has an article on
Vegan Bratwurst

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, 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. to replicate the taste and texture of meat as accurately as possible; others rely on spices and vegetables to lend their natural flavor to the product and no attempt is made to imitate meat. Image File history File links Wikibooks-logo-en. ... Wikibooks logo Wikibooks, previously called Wikimedia Free Textbook Project and Wikimedia-Textbooks, is a wiki for the creation of books. ... For animals adapted to eat primarily plants, sometimes referred to as vegetarian animals, see Herbivore. ... Hens kept in cramped conditions — the avoidance of animal suffering is the primary motivation of people who become vegans A vegan is a person who avoids the ingestion or use of animal products. ... A vegetarian hot dog (sometimes referred to as a veggie dog) is a hot dog produced completely from non-meat products. ... For other uses, see Tofu (disambiguation). ... Seitan (say-tahn), also called wheat gluten, wheat meat, or wheatmeat, is the Japanese term for wheat gluten, a vegan/vegetarian food often used in place of meat. ... For other uses, see Nut (disambiguation). ... Pulses are defined by the Food and Agricultural Organization of the United Nations (FAO) as annual leguminous crops yielding from one to twelve grains or seeds of variable size, shape and color within a pod. ... Soy redirects here. ... For other uses, see Vegetable (disambiguation). ...


References

  1. ^ USDA Standards of Identity; see Subparts E, F & G
  2. ^ Joy of Cooking, Rombauer & Becker; The Fine Art of Italian Cooking, Bugialli
  3. ^ Asado Argentina » Sausage-Chorizo
  4. ^ La salchicha de viena cumple 200 años
  5. ^ La inmigración
  6. ^ Receitas
  7. ^ According to Sausagefans.com
  8. ^ protect the lincolnshire sausage
  9. ^ Sausage on a bone, a relatively recent phenomenon.

See also

Cajun Andouille, From Wayne Jacobs Smokehouse in La Place, Louisiana. ... Black pudding (Boudin noir), before cooking Black pudding or less often blood pudding is a sausage made by cooking blood with a filler until it is thick enough to congeal when cooled. ... Morcilla cocida: Spanish-style blood sausage Blood sausage or black pudding or blood pudding is a sausage made by cooking down the blood of an animal with meat, fat or filler until it is thick enough to congeal when cooled. ... Boudin (pronounced BOO-danh, IPA ) describes a number of different types of sausage used in French, Creole and Cajun cuisine. ... now. ... Botifarra (SAMPA [[email protected]]) is a typical Catalan sausage made of raw pork and spices. ... Photograph of a half used package of lahp chéung with nutrition and ingredients clearly visible. ... A chipolata is a type of small thin sausage from the United Kingdom. ... Currywurst Currywurst is a German dish consisting of hot pork sausage (German: wurst) cut into slices and seasoned with curry sauce (regularly consisting of ketchup or tomato paste blended with curry) and generous amounts of curry powder, or a ready-made ketchup-based sauce seasoned with curry and other spices. ... Fuet is a Catalan thin, cured dry sausage of pork meat in a pork gut. ... There are very few or no other articles that link to this one. ... an uncooked small haggis Haggis is a traditional Scottish dish. ... This article contains a trivia section. ... Jewish kishke served with gravy Kishka or kishke (Polish: kiszka; Russian: кишка, kishka; Ukrainian: кишка, kyshka; Yiddish and Hebrew: קישקע, kishke), is a Slavic word meaning gut, or intestine, that lends its name to varieties of sausage or pudding. ... Knackwurst with bread and onions Knackwurst (sometimes knockwurst; from German, literally crack sausage) is a type of small soft German sausage intended to be eaten by hand. ... Kovbasa (ковбаса) is the generic Ukrainian word for sausage. ... This article does not cite any references or sources. ... Landjäger, or landjaeger, is a Bavarian dried hunter sausage made of roughly equal portions of beef and pork with lard, sugar and spices. ... Linguiça (ling-GWEE-sah) or linguica is a form of Portuguese pork sausage seasoned with onions, garlic, and paprika. ... Leberwurst (liverwurst in English-speaking countries), literally meaning liver sausage, is a typical sausage served in Germany and the Netherlands (Leverworst). ... Loukaniko (λουκάνικο) or locanico is simply the normal Greek word for pork sausage, usually somewhat dried. ... Lukanka is simialr to soujouk but is often less mild. ... Merguez is a red, spicy sausage from North Africa, also popular in France. ... Mettwurst is a strongly flavoured German sausage made from raw minced pork, which is preserved by curing and smoking. ... Mincemeat was originally a conglomeration of bits of meat, dried fruit and spices, created as an alternative to smoking or drying for preservation, a variant form of sausage. ... A pølsevogn in the city center of Kolding (Jutland). ... A piece of rookworst with Sauerkraut mas (zuurkool stamppot). ... Salami Salami is cured sausage, fermented and air-dried. ... The sausages near the finish line of the Sausage Race. ... Soujouk (sucuk in Turkish, суджук in Bulgarian) or sujuq is a type of sausage eaten in many countries. ... Tasso is a Cajun style meat product made from heavily-seasoned, thinly-sliced strips of smoked pork. ... Thüringer sausage, or in German Thüringer Rostbratwurst, is a unique sausage from the German state of Thüringen that has protected designation of origin status under EU law. ... Fred Usinger, Inc. ... An Irish breakfast consisting of sausages, black and white pudding, bacon and fried eggs, served with orange juice. ...

External links

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Image File history File links Wikibooks-logo-en. ... Wikibooks logo Wikibooks, previously called Wikimedia Free Textbook Project and Wikimedia-Textbooks, is a wiki for the creation of books. ...

  Results from FactBites:
 
Sausage Stuffer, Sausage Maker, Sausage Casings and Stainless Sausage Stuffers (161 words)
Sausage Stuffer, Sausage Maker, Sausage Casings and Stainless Sausage Stuffers
Choose from a variety of Sausage Stuffers including our stainless sausage stuffer, portable sausage stuffers, smokehouses, sausage stuffer equipment and more.
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Sausage - Wikipedia, the free encyclopedia (1403 words)
Sausages may be classified in any number of ways, for instance by the type of meat and other ingredients they contain, or by their consistency.
English and Scottish sausages, or bangers (so named for their tendency to explode during cooking if poorly made), for example, normally have a significant amount of rusk, or bread crumbs, and are less meaty than sausages from other countries, although sausages with high meat content can be found.
Sausages may be served as hors d'oeuvre, 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.
  More results at FactBites »

 
 

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