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Sujuk or sucuk (/suːˈd͡ʒʊk/) is a dry, spicy and fermented sausage which is consumed in several Turkish, Balkan, Middle Eastern and Central Asian cuisines.Sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but beef is mainly used in Turkey, Bosnia and Herzegovina, Albania, Armenia, Bulgaria, Kazakhstan, and Kyrgyzstan.
Fermented sausage, or dry sausage, is a type of sausage that is created by salting chopped or ground meat to remove moisture, while allowing beneficial bacteria to break down sugars into flavorful molecules.
A sausage is a type of meat product usually made from ground meat ... Lucanica's recipe changed over the centuries and spread throughout Italy and the world with ...
Stouffer's Bowl-FULLS Spicy Italian Sausage Pasta. ... Healthy Choice Café Steamers Frozen Dinner Sweet & Sour Chicken. Healthy Choice is supposed to be, well, healthy. But this meal contains 22 ...
Goetta (/ ˈ ɡ ɛ t ə / GHET-ə) [1] is a meat-and-grain sausage or mush [2] of German inspiration that is popular in Metro Cincinnati.It is primarily composed of ground meat (pork, or sausage and beef), steel-cut oats and spices.
View Recipe. Savory Oatmeal with Tomato & Sausage. Oats get a new life in this savory dish, serving as the backbone for a satisfying combo of sausage, greens, tomatoes and herbs.
A blood sausage, also known as a blutwurst sausage, is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used.
In this style of sausage, after stuffing into 70 mm (2.8 in) to 76 mm (3.0 in) hog buns or fiberous casings, the sausage is submerged in 70 °C (158 °F) water for 2 to 2 + 1 ⁄ 2 hours until the internal temperature reaches 67 °C (153 °F). At this point the sausage should be chilled in ice water, then cold smoked at a temperature of 46 to ...