Search results
Results From The WOW.Com Content Network
A sausage consists of meat cut into pieces or ground, mixed with other ingredients, and filled into a casing. Ingredients may include a cheap starch filler such as breadcrumbs or grains, seasoning and flavourings such as spices, and sometimes others such as apple and leek. [9] The meat may be from any animal but is often pork, beef or veal, or ...
The word entered English directly from the Polish kiełbasa and Czech klobása, meaning "sausage".Both these forms can be derived from a Proto-Slavic *kъlbasa, which is also the source of Russian колбаса, Ukrainian ковбаса́, Croatian kobasa, etc.
Fermented sausage – 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 Garlic sausage – type of sausage Pages displaying wikidata descriptions as a fallback – pork and/or beef/veal based sausage with fresh or dried ...
The name is derived from the Afrikaans words boer (literally, a farmer) and wors ('sausage'). [1] According to South African government regulation, boerewors must contain at least 90 percent meat or fat from beef, pork, lamb or goat. [2] The other 10% is made up of spices and other ingredients. Not more than 30% of the meat content may be fat.
Sausage making originally developed as a means to preserve and transport meat. Primitive societies learned that dried berries and spices could be added to dried meat. The procedure of stuffing meat into casings remains basically the same today, but sausage recipes have been greatly refined and sausage making has become a highly respected ...
The Italian sausage was initially known as lucanica, [3] a rustic pork sausage in ancient Roman cuisine, with the first evidence dating back to the 1st century BC, when the Roman historian Marcus Terentius Varro described stuffing spiced and salted meat into pig intestines, as follows: "They call lucanica a minced meat stuffed into a casing, because our soldiers learned how to prepare it."
The word is believed to be derived from Middle French cervelas or servelat, originating from Old Italian cervella ('pigs brains'), ultimately from the Latin cerebrus ('brain'). Its first known use in the English language in this meaning was 1784. [1] Cervellato is still the name of a sausage in Italy; it is longer and thinner than standard ...
Saucisson comes from the Latin salsus meaning salted. The Celtic peoples were renowned for preparing all types of cured meats, particularly sausages. The fame of Gallic charcuterie was such that it was exported to Rome and the rest of the Roman Empire. [4] The word saucisson first appeared in France in 1546 in the Tiers Livre of Rabelais ...