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Chorizo sausage Saucisson Skilandis Sausages being smoked. This is a list of notable sausages.Sausage is a food and 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.
Salsiccia secca ('dried sausage') is an air dried sausages typically made from either the meat of domestic pigs or from the meat from wild boars. [42] Salsiccia toscana ('Tuscan sausage'), also known as sarciccia, is made from various cuts of pork, including the shoulder and ham, which is chopped and mixed with herbs such as sage and rosemary. [43]
A variety of fresh meats may be used for making sausage, the most common are from beef, pork, lamb, chicken, turkey, and game. [5] Meat should be fresh, high quality, have the proper lean-to-fat ratio and good binding qualities. The meat should not be contaminated with bacteria or other microorganisms.
Sure, you’re familiar with your classic spicy and Italian varieties, but did you know that there are many more types of sausage out there just waiting to be transformed into a delicious meal ...
kabanos, a thin, air-dried sausage flavoured with caraway seed, originally made of pork, sometimes a horse meat variation may be found. kiełbasa odesska, made with beef. kiełbasa wędzona, Polish smoked sausage, used often in soups. krakowska, a thick, straight sausage hot-smoked with pepper and garlic; its name comes from Kraków
North American Vienna sausage dipped in Tabasco tomato sauce. Vienna sausage (German: Wiener Würstchen, Wiener; Viennese/Austrian German: Frankfurter Würstel or Würstl; Swiss German: Wienerli; Swabian: Wienerle or Saitenwurst) is a thin parboiled sausage traditionally made of pork and beef in a casing of sheep's intestine, then given a low-temperature smoking.
Bratwurst (German: [ˈbʁaːtvʊʁst] ⓘ) is a type of German sausage made from pork or, less commonly, beef or veal.The name is derived from the Old High German Brätwurst, from brät-, finely chopped meat, and Wurst, sausage, although in modern German it is often associated with the verb braten, to pan fry or roast. [1]
The word liverwurst is a partial calque of German Leberwurst (pronounced [ˈleːbɐˌvʊʁst] ⓘ) 'liver sausage', and 'liver sausage', a full calque. [1]A fourteenth century mention in Latin however uses the term "liverworsted": [2] "Hec fercula dari solent magna sulta, porrum, pulli, farti seu repleti, ferina apri, carnes piperis, XII tybie gesenghet, XII pulli in suffene seu sorbicio ...