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Cabanatuan longganisa (or Batutay) – beef longganisa from Nueva Ecija, with sweet and garlicky variants and can be made without a casing ("skinless") [9] Calumpit longganisa (or Longganisang Bawang) Chorizo de Bilbao – dry pork longganisa characterized by the use of paprika
Pampanga longganisa is a Filipino pork sausage originating from the province of Pampanga. It is a type of hamonado (sweet) longganisa. It is typically longer and thinner than other Philippine sausages. It is made with pork, garlic, brown sugar, black pepper, coarse salt, and vinegar. It can be prepared with or without the casing.
The first skinless hot dog casings were produced by Freund's new company under the name "Nojax", short for "no jackets" and sold to local Chicago sausage makers. Skinless hot dogs vary in surface texture, but have a softer "bite" than with natural casing. Skinless hot dogs are more uniform in shape and size and cheaper to make than natural ...
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 after. Sausage making is a traditional food preservation ...
6. Bait and Switch. You may think you got a great deal on a brand-new iPhone or other device, only to find out you've gotten a late model phone or worse, a heavy box — and the money has already ...
Craigslist headquarters in the Inner Sunset District of San Francisco prior to 2010. The site serves more than 20 billion [17] page views per month, putting it in 72nd place overall among websites worldwide and 11th place overall among websites in the United States (per Alexa.com on June 28, 2016), with more than 49.4 million unique monthly visitors in the United States alone (per Compete.com ...
In North America, a knockwurst refers to a short, plump sausage originating from northern Germany. It contains ground veal, ground pork, and fresh garlic stuffed into hog casings. [5] As part of the production process, the sausages are aged for two to five days, then smoked over oak wood. Knockwurst is often prepared highly seasoned. [6]
In this style of sausage, after stuffing into 70 mm (2.8 in) to 76 mm (3.0 in) hog buns or fiberous casings, the sausage is submerged in 70 °C (158 °F) water for 2 to 2 + 1 ⁄ 2 hours until the internal temperature reaches 67 °C (153 °F). At this point the sausage should be chilled in ice water, then cold smoked at a temperature of 46 to ...
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