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Kiełbasa wędzona – Polish smoked sausage; Krakowska (Kiełbasa krakowska sucha staropolska) – a thick, straight sausage hot-smoked with pepper and garlic; Myśliwska – smoked, dried pork sausage. Prasky; Weselna – "wedding" sausage, medium thick, u-shaped smoked sausage; often eaten during parties, but not exclusively
Sausage gravy – Breakfast dish from the Southern United States; Sausage roll – Savoury pastry snack; Sausage sandwich – Sandwich containing cooked sausage; Siskonmakkara – Finnish fresh sausage; Small sausage in large sausage – Taiwanese snack sandwich; Toad in the hole – Traditional English dish; Wurstsalat – German sausage salad
A half-smoke is a type of hot dog found in Washington, D.C., and the surrounding region. [1] Larger, spicier, and with more coarsely-ground meat than a regular hot dog, the sausage is often half-pork and half-beef, smoked, and served with herbs, onion, and chili sauce.
The sausages are air-dried at 12 to 15 degrees C and then smoked at 18 to 20 degrees C. [8] Rookworst is immensely popular in the Netherlands. Every year—especially in and around winter—the Dutch eat about 50 to 60 million smoked sausages. At Hema as much as 10 million rookworst are sold per year. [2]
Bockwurst Smoked Chinese sausage from Harbin Spanish chorizo Raw knipp Mettwurst with sauerkraut and potatoes. Sausage is a food usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Sausage making is a traditional food preservation technique.
Hillshire Farm's primary products are smoked sausage and Polska kielbasa. The brand introduced smoked sausages to much of the general population of the U.S. as a supermarket food and a nationally advertised food. Hillshire Farm sausages are about two feet long and in the same shape as a ring bologna.
Pages in category "Sausage companies of the United States" The following 27 pages are in this category, out of 27 total. This list may not reflect recent changes .
As they are not smoked or otherwise preserved they are very perishable. Weißwürste were traditionally manufactured early in the morning and prepared and eaten as a snack between breakfast and lunch. [3] There is a saying that the sausages should not be allowed to hear the noon chime of the church bells. [4]