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  2. Frankfurter Rindswurst - Wikipedia

    en.wikipedia.org/wiki/Frankfurter_Rindswurst

    Frankfurter Rindswurst (German for “Frankfurt beef sausage”) is a sausage made of beef. It was introduced in 1894 by Frankfurt butcher Gref-Völsing to meet the demands of the growing Jewish population of the city and has since become one of its most famous delicacies. [1] [2] [3] The sausage may be boiled, broiled, or grilled.

  3. Yotam Ottolenghi - Wikipedia

    en.wikipedia.org/wiki/Yotam_Ottolenghi

    Yotam Assaf Ottolenghi (born 14 December 1968) is an Israeli-born British chef, restaurateur, and food writer.Alongside Sami Tamimi, he is the co-owner of nine delis and restaurants in London and Bicester Village and the author of several bestselling cookbooks, including Ottolenghi: The Cookbook (2008), Plenty (2010), Jerusalem (2012) and Simple (2018).

  4. Corned Beef Isn't as Irish as You Might Think—Here's ... - AOL

    www.aol.com/lifestyle/corned-beef-isnt-irish...

    The Irish connection can be traced back to the late 19th and early 20th centuries when Irish immigrants in New York City's Lower East Side often lived in close proximity to Jewish immigrants from ...

  5. Food and drink prohibitions - Wikipedia

    en.wikipedia.org/wiki/Food_and_drink_prohibitions

    Except for heart, tongue (beef), liver (chicken, beef, or pork), and intestines used as natural sausage casings, organ meats consumed in the U.S. tend to be regional or ethnic specialities; for example, tripe as menudo or mondongo among Latinos and Hispanos, chitterlings in the Southern United States, scrapple on the Eastern Seaboard, fried ...

  6. Hillshire Farm Recalls Fan-Favorite Sausage in Multiple States

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    These ready-to-eat packages may pose an unfortunate choking hazard.

  7. Pastrami - Wikipedia

    en.wikipedia.org/wiki/Pastrami

    Romanian Jews emigrated to New York as early as 1872. Among Jewish Romanians, goose breasts were commonly made into pastrami because they were available. Beef navel was cheaper than goose meat in America, so the Romanian Jews in America adapted their recipe and began to make the cheaper alternative beef pastrami. [12]

  8. ‘No amount’ of bacon, sausages or alcohol is safe, cancer ...

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  9. Fermented sausage - Wikipedia

    en.wikipedia.org/wiki/Fermented_sausage

    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.