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The two main types of fermented sausage are the dry, salted, spiced sausages found in warmer climates and fermented semidry sausages found in cooler, more humid climates. Since the dry sausages of the Mediterranean, in countries such as Italy, Spain, and Portugal contain 25–35% water and more than 4% salt, they may be stored at room temperature.
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.
Mettwurst (German: [ˈmɛtvʊʁst] ⓘ) is a strongly flavored German sausage made from raw minced pork preserved by curing and smoking, often with garlic. The southern German variety is soft and similar to Teewurst .
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Droge worst simply means "dry sausage", referring to drying process and texture of the product. The name metworst (Met from Low German word mett, "minced pork without bacon") is similar to the German Mettwurst, though only in name, as the taste and preparation of both sausage types is very different.
According to the Swiss German Dictionary, the name Landjäger was possibly derived from the dialect expression lang tige(n) 'smoked for a long time, air-cured for a long time.' [1] The humorous reinterpretation in the sense of 'mounted police' may be inspired by comparing the stiffness of sausages with the perceived military rigidity of a police officer.