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The ingredients found in a fermented sausage include meat, fat, bacterial culture, salt, spices, sugar and nitrite. Nitrite is commonly added to fermented sausages to speed up the curing of meat and also impart an attractive colour while preventing the growth of the Clostridium botulinum bacteria which causes botulism .
Nam Khao is a salad dish in Lao cuisine prepared using Lao fermented pork sausage, rice, coconut, peanuts, mint, cilantro, fish sauce, and lemon juice. [15] Naem and rice are formed into balls, deep-fried, and then served broken atop the various ingredients. [ 16 ]
Regulation 1151/2012 on quality schemes for agricultural products and foodstuffs: defines "labelling" as "any words, particulars, trade marks, brand name, pictorial matter or symbol relating to a foodstuff and placed on any packaging, document, notice, label, ring or collar accompanying or referring to such foodstuff".
Sujuk or sucuk (/suːˈd͡ʒʊk/) is a dry, spicy and fermented sausage which is consumed in several Turkish, Balkan, Middle Eastern and Central Asian cuisines.Sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but beef is mainly used in Turkey, Bosnia and Herzegovina, Albania, Armenia, Bulgaria, Kazakhstan, and Kyrgyzstan.
Fermented sausage – a type of sausage that is created by salting chopped or ground meat to remove moisture, while allowing beneficial bacteria to break down sugars into flavorful molecules Garlic sausage – type of sausage Pages displaying wikidata descriptions as a fallback – pork and/or beef/veal based sausage with fresh or dried ...
Fermented meat is an important preservation process which has evolved for meat but is rarely used alone. [ 1 ] : 39 [ 2 ] : 3 A particularly common form of fermented meat product is the sausage , with notable examples including chorizo , salami , sucuk , pepperoni , nem chua , som moo , and saucisson .
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Summer sausage is fermented, and can be dried or smoked, and while curing ingredients vary significantly, curing salt is almost always used. Seasonings may include mustard seeds, black pepper, garlic salt, or sugar. [2] [3] Fermentation of summer sausage lowers pH to slow bacterial growth and give a longer shelf life, causing a tangy taste.