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Camel chubbagin, a stew [4] Cherchem, Mauritanian lamb couscous [4] Chubbagin lélé et raabie, fish stew [4] Fish pastry [4] Mauritanian vermicelli [4] Harira, soup dish [4] Mauritanian pepper steak with coconut [4] Banaf, meat and vegetable stew [4] Leksour, Mauritanian pancakes with meat and vegetable sauce [6] Bonava, a lamb stew [4]
The many varieties of boerewors include specialties such as garlic wors, kameeldoring (camel thorn), [citation needed] [clarification needed] Karoowors (sausage from the Karoo region in South Africa), and spekwors (made with cubed pork fat). Other ingredients include cheese and chilli peppers. [citation needed] [clarification needed]
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 ...
Small sausage in large sausage (Chinese: 大腸包小腸; Pe̍h-ōe-jī: tōa-tn̂g pau sió-tn̂g; lit. 'large intestine wrapping small intestine') is a snack sausage sandwich invented in Taiwan in the late 20th century. A segment of Taiwanese pork sausage is wrapped in a (slightly bigger and fatter) sticky rice patty, and usually served ...
Camel loin is a cut of meat [1] from a camel, created from the tissue along the dorsal side of the rib cage. The brisket, ribs and loin are among the preferred parts. [ 2 ] The method of cooking varies from country to country; the Saudis prefer to cook the kabsa by using pressure cooking .
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A hot link (also "red link", "Louisiana red hot" or "Louisiana hot link" [1] [2]) is a type of sausage used in the cuisine of the Southern United States, and a part of American barbecue, soul food, and Cajun [3] [4] and Louisiana Creole cuisines. It is also a part of Texan cuisine [5] [6] and the cuisine of Chicago, Illinois. The hot link is ...
The majority of Kazakh cuisine is tört tülik mal (төрт түлiк мал) – four kinds of cattle (i.e. four kinds of meat): horses, camels, cows, and sheep. Horse and camel meat are the two main types of festive meats, with horse being the main and camel being not as common for festivities (as camels in Kazakhstan are not as common as horses).