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Casing (sausage)
'''Casing (sausage)''' ...thetic materials. They are used in the production of sausages to shape the sausage and to prevent the meat or other filling from drying out.

2 KB (367 words) - 17:03, 27 February 2024
Sausage casing
...n significantly affect the texture, flavor, and appearance of the finished sausage. ...slaughtered animals, a practice that continues to this day in traditional sausage making. With the advent of modern food processing technology, synthetic cas

2 KB (365 words) - 16:45, 26 February 2024
Saucisson
'''Saucisson''' is a variety of thick, dry cured [[sausage]] that originates from [[France]]. Typically made of [[pork]], or a mixture ...r even months. The length of the curing process depends on the size of the sausage and the desired level of dryness.

2 KB (263 words) - 16:49, 26 February 2024
Beutelwurst
== Beutelwurst: A Traditional German Sausage == Beutelwurst is a traditional German sausage that has been enjoyed for centuries. This article will provide an overview

2 KB (278 words) - 19:23, 24 January 2024
Morteau sausage
== Morteau Sausage == ...au Sausage, also known as ''Saucisse de Morteau'', is a traditional smoked sausage from the Morteau region of France. It is named after the town of [[Morteau]

2 KB (279 words) - 18:15, 24 February 2024
Pottwurst
...t sausage" in English, which refers to the method of preparation where the sausage is cooked in a pot. ...y made during the winter months when fresh meat was readily available. The sausage was then stored in a pot and consumed throughout the winter.

2 KB (275 words) - 02:28, 28 February 2024
Oxford sausage
== Oxford Sausage == ...iginates from the city of [[Oxford]], England. It is a distinctive type of sausage due to its unique blend of ingredients, which typically include pork, veal,

2 KB (290 words) - 10:35, 27 January 2024
Kransky
..., including [[Australia]], [[New Zealand]], and the [[United States]]. The sausage is known for its distinctive flavor, which is achieved through a unique com ...the region of [[Carniola]], which was a historical region in Slovenia. The sausage was traditionally made by the farmers in this region, who would prepare it

2 KB (285 words) - 20:01, 27 February 2024
Metworst
...d the [[German language|German]] word ''mettwurst'', which both mean 'meat sausage'. ...xture is then stuffed into a natural or artificial [[sausage casing]]. The sausage is then smoked, dried, or both, depending on the regional variation.

2 KB (235 words) - 05:46, 26 February 2024
Homemade polish sausage (recipe)
|Name=Homemade polish sausage ...arge Groups]], [[Easy]]</li></ol> {{keto-nine-recipe}} {{recipe pr

1 KB (197 words) - 00:20, 23 October 2023
Cotechino Modena
...m the city of [[Modena]], in the region of [[Emilia-Romagna]]. It is a raw sausage, made from pork, fatback, and pork rind, and is typically served after bein ...ted by the farmers of Modena as a way to utilize all parts of the pig. The sausage quickly became a staple in the local cuisine, and is now enjoyed throughout

2 KB (268 words) - 03:59, 26 February 2024
St. Galler Bratwurst
'''St. Galler Bratwurst''' is a traditional [[sausage]] from the [[Canton of St. Gallen]], [[Switzerland]]. It is one of the most ...ocument in 1438, making it one of the oldest known types of Bratwurst. The sausage was traditionally made by butchers in the Canton of St. Gallen and was a po

1 KB (237 words) - 16:42, 26 February 2024
Lucanica
...lso known as '''Luganega''' in Lombardy and Veneto) is a type of [[Italian sausage]] that originated in [[Ancient Rome]]. It is named after the region of [[Lu ...ucanica" comes from "Lucania", an ancient territory of southern Italy. The sausage was mentioned by [[Marcus Gavius Apicius]], a Roman gourmet and lover of re

2 KB (254 words) - 19:59, 27 February 2024
Mortadella di Campotosto
...Abruzzo]] region of Italy. It is a type of [[Mortadella]], a large Italian sausage or luncheon meat made of finely hashed or ground, heat-cured pork. ...ntury, when it was first made by local farmers in the Campotosto area. The sausage was traditionally made during the winter months, using the meat from pigs t

2 KB (270 words) - 05:57, 26 February 2024
Jalapeno cheddar deer sausage (recipe)
|Name=Jalapeno cheddar deer sausage ...} Inexpensive"</li></ol> {{keto-eight-recipe}} {{recipe p

1 KB (178 words) - 17:52, 24 October 2023
Saucisse de Toulouse
...per, and often includes garlic and other spices, encapsulated in a natural casing. It is an essential ingredient in many traditional French dishes, including ...he [[Midi-Pyrénées]] region, where it has been a staple for centuries. The sausage's recipe and preparation methods have been passed down through generations,

3 KB (443 words) - 12:47, 8 April 2024
Hog's pudding
'''Hog's pudding''' is a type of [[sausage]] predominantly found in [[Cornwall]] and [[Devon]]. It is made from a mixt ...ure is then stuffed into a [[natural casing]] and boiled. Once cooked, the sausage can be eaten as is, or it can be sliced and fried or grilled for additional

2 KB (243 words) - 04:22, 26 February 2024
Sausage
|Name=Sausage |Serving_description=Sausage

4 KB (643 words) - 01:13, 5 September 2023
Ciauscolo
'''Ciauscolo''' (pronounced cha-US-koh-lo) is a variety of [[Italian sausage]] originating from the [[Marche]] region of Italy. It is a type of [[salami ...th salt, pepper, garlic, and wine, then stuffed into a natural casing. The sausage is then smoked over juniper branches and aged for several weeks. The aging

2 KB (227 words) - 01:59, 26 February 2024
Casings
===Natural Casings=== ...eir permeability, which allows for the smoke and moisture to penetrate the sausage during cooking.

3 KB (498 words) - 18:25, 27 March 2024