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Casing from beef (in bucket) and sheep (on rear edge of bucket) 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]
Chorizo de Pamplona. Chorizo de Pamplona is a sausage that is typical in the cuisine of the Navarre region of Spain. It is prepared with equal parts of finely chopped beef and pork and significant amounts of a strong smoked paprika, pork fat and [1] a natural or plastic casing which is designated to have a minimum size of forty millimeters in diameter.
Raw Saucisse de Toulouse. Saucisse de Toulouse (Toulouse Sausage) is a fresh sausage originating from Toulouse in the southwest of France. It is made from pork (75% lean, 25% belly), salt and pepper, has a natural casing of about 3 cm (1.2 in) in diameter and is usually sold in a coil (like Cumberland sausage).
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 ...
In the United States and Canada, Braunschweiger refers to a type of pork liver sausage which, if stuffed in natural casings, is almost always smoked. Commercial products often contain smoked bacon, and are stuffed into fibrous casings. Liverwurst (another type of pork liver sausage), however, is never smoked, nor does it contain bacon.
The base ingredients are pork, fat, paprika, garlic, and salt. Wine and hot peppers are also common in some regions. It is then stuffed into natural casings from pig or lamb and slowly dried over smoke. [14] The many different varieties differ in color, shape, spices and taste. White pepper, piri-piri, cumin and cinnamon are used in some varieties.
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 ...
Salt, peppercorns, and potassium nitrate are usually added and sometimes ascorbates (antioxidants and acidity regulators) and sugars as well. Crushed garlic and pepper are also added and dissolved in dry white wine. The mixture is stuffed into natural pork casing of Danish origin. Traditionally, budello gentile from the rectum is used