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Sausage casing, also known as sausage skin or simply casing, is the material that encloses the filling of a sausage. Natural casings are made from animal intestines or skin; artificial casings, introduced in the early 20th century, are made of collagen and cellulose . [ 1 ]
[1] [2] Then the mixture is stuffed into pork casings and separated into individual sausages measuring about 10 to 12 centimetres (3 + 7 ⁄ 8 – 4 + 3 ⁄ 4 inches) in length and 3–4 cm (1 + 1 ⁄ 8 – 1 + 5 ⁄ 8 in) in thickness. As they are not smoked or otherwise preserved they are very perishable.
Bardiccio, also known as bardiccio fiorentino [1] or salsiccia matta, [2] is a typical Tuscan cold cut, similar to burischio, [3] whose preparation is based on the use of the less valuable and rich in blood parts [4] of pork. Its typical dark red color depends on the quantity of heart—generally bovine—used in the mixture.
The modern hot dog traces its origin back to Germany, where sausages (called Frankfurter wurstchen) are made using ground pork and a natural sheep casing, according to Taste Atlas. The sausage is ...
It is made from fresh meat (often pork) and fat, and is flavoured with spices, salt, and pepper, and traditionally stuffed into natural gut casings. [ 42 ] [ 43 ] Salsiccia fresca al peperoncino ('fresh chilli sausage') is a spicy sausage flavoured with chopped garlic, salt, and chilli pepper (which gives the sausage a redder colour). [ 42 ]
The recipe for these old-fashioned dogs packed in natural lamb casing has been around for more than a century. Made from a blend of pork, beef and veal, they’re free of by-products, gluten ...