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Over 150 years ago, German immigrants brought over recipes for summer sausage when moving to the United States, and summer sausage was one of the dishes native to the Texas-German communities in ...
A larger summer sausage. Summer sausage is an American term for a sausage that can be kept without refrigeration until opened. Summer sausage is made of beef, pork, or sometimes venison. [1] Summer sausage is fermented, and can be dried or smoked, and while curing ingredients vary significantly, curing salt is almost always used.
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Sausage is another high-fat, processed meat you should limit if you have high cholesterol. A 2-inch link of smoked pork sausage has 1.5 grams of saturated fat, or 11% of the daily limit based on ...
Andouille sausage is a combination of pork, pork fat, salt, garlic, red pepper and black pepper, all packed into a sausage casing, which is smoked over sugar cane and pecan logs. When smoked, the sausage becomes very dark in color." This method of preparation of sausage is found in between St. Charles and St. John Baptist parishes. [75]
Sliced salchichón Picos ibéricos of Jabugo: salchichón sausage served with bread sticks Left to right: pâté de Ibérico, salchichón, and chorizo. Salchichón is a Spanish summer sausage that is made by smoking, drying, cooking, or some combination. [1] It is made with pork, although some recipes use other meats including ox, veal, or ...
Ground Beef Casserole. Flavor extra lean ground beef with Italian seasoning, onion powder, and garlic. Then add diced tomatoes and top with a sprinkle of cheese.
Prasky, sometimes spelled praski, is a type of coarse-ground summer sausage or salami related to a German Thuringer sausage, or Plockwurst (not to be confused with a Thuringer-style bratwurst). It is also very closely related to several Hungarian sausages, Czech-style Prague sausage (called pražská klobása ), and numerous other eastern ...
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