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2. Summer sausage - Wikipedia

   en.wikipedia.org/wiki/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. Seasonings may include mustard seeds ...

3. Boerewors - Wikipedia

   en.wikipedia.org/wiki/Boerewors

   Boerewors. Boerewors (pronounced [ˈbuːrəˌvɔrs]) is a type of sausage which originated in South Africa. It is an important part of South African, Zimbabwean, Zambian, Botswanan, and Namibian cuisine, and is popular across Southern Africa. The name is derived from the Afrikaans words boer (literally, a farmer) and wors ('sausage'). [1]

4. Prasky - Wikipedia

   en.wikipedia.org/wiki/Prasky

   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 ...

5. 14 Summer Sausage Recipes That Go Beyond Cured Meat Boards - AOL

   www.aol.com/14-summer-sausage-recipes-beyond...

   Perfect in pasta, pinwheels and pierogis! For premium support please call: 800-290-4726 more ways to reach us

6. The 12 best and worst cheeses for your health - AOL

   www.aol.com/lifestyle/12-best-worst-cheeses...

   Similarly, blue cheese also ranks high in the fat content category, with 8 grams of fat and 100 calories, per one-ounce serving. Check out the slideshow above for the 12 best and worse cheeses for ...

7. Salchichón - Wikipedia

   en.wikipedia.org/wiki/Salchichón

   Regional variations. In Puerto Rico, salchichón is a smoked summer sausage similar in some ways to Genoa salami, an unsmoked Italian dry sausage. The salami is made of beef liver, heart, tripe, and pork fat and meat. It is often seasoned with salt, vinegar, whole black peppercorns, and smoked paprika.

8. Free-Form Sausage and Three-Cheese Lasagna Recipe - AOL

   homepage.aol.com/food/recipes/free-form-sausage...

   1. Preheat the oven to 425°. In a large pot of boiling salted water, cook the lasagna noodles until almost tender, about 5 minutes. Drain and transfer the noodles to a bowl of cold water and let stand for 2 minutes, then drain.

9. Lebanon bologna - Wikipedia

   en.wikipedia.org/wiki/Lebanon_bologna

   Lebanon bologna. Lebanon bologna is a type of cured, smoked, and fermented semidry beef sausage; it is not, in spite of its name, a pork -based bologna. Similar in appearance and texture to salami, it is somewhat darker in color, and is typically served as a cold cut or appetizer. Lebanon bologna has a distinct, tangy flavor, more so than other ...