Search results
Results from the WOW.Com Content Network
Lincolnshire sausages are a distinctive variety of pork sausage developed in and associated with the English county of Lincolnshire.. A widely available variety at most UK butchers and supermarkets, the sausage is commonly dominated by the herb sage, rather than the more peppery flavour balance found in other regional English sausages such as the Cumberland sausage.
Chorizo sausage Saucisson Skilandis Sausages being smoked. This is a list of notable sausages. Sausage is a food and usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Some sausages are cooked during processing and the casing may be removed ...
In the Lower Engadine, beef and pork were smoked as early as the 1st millennium BC; this is attested by pierced shoulder blades found on archeological sites. Smoking meat was probably common since the Neolithic , as livestock had to be slaughtered before the long winter season. [ 1 ]
Cumberland sausage. Cumberland sausage is a pork sausage that originated in the historic county of Cumberland, England, ceremonially part of Cumbria.It is traditionally very long, up to 50 centimetres (20 inches), and sold rolled in a flat, circular coil, but within western Cumbria, it is more often served in long, curved lengths.
Polish sausage, many smoked sausage types Ginger Whole, ground 2.43 (14) Pork sausage, frankfurters, corned beef Mace Ground 2.43 (14) Veal sausage, liver sausage, frankfurters Marjoram Leaves 3.39 (19.5) Liver sausage, Polish sausage, head cheese Mustard Seed, powdered 2.52 (14.5) Good in almost any sausage Nutmeg Whole ground 2.22 (12.75)
In parts of north-western England and in the Black Country, it was usual to serve a whole black pudding boiled as a complete meal, with bread or potatoes. [11] Elsewhere in the UK and Ireland, slices of fried or grilled black pudding are more usually served as part of a traditional full breakfast , [ 26 ] [ 27 ] a tradition that followed ...
North American Vienna sausage dipped in Tabasco tomato sauce. Vienna sausage (German: Wiener Würstchen, Wiener; Viennese/Austrian German: Frankfurter Würstel or Würstl; Swiss German: Wienerli; Swabian: Wienerle or Saitenwurst) is a thin parboiled sausage traditionally made of pork and beef in a casing of sheep's intestine, then given a low-temperature smoking.
Scrapple is a pork-and-cornmeal sausage that originated in the Mid-Atlantic States. Goetta is a pork-and-oats sausage that originated in Cincinnati. [57] Livermush, originating in North Carolina, is made with pork, liver, and cornmeal or rice. [57]: 42 All were developed by German immigrants. [57]