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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 ]
Made of pork [4] or beef, some schüblig are classified as dry sausage, while others are cooked smoked sausage. In Eastern Switzerland , Häsch Schüblig i de Ore? (have you got schüblig in your ears?) is a common saying when someone misunderstands and can't make out what is being said.
Per 1-cup serving: 390 calories, 28 g fat (11 g sat fat), 950 mg sodium, 18 g carbs (5 g fiber, 2 g sugar), 16 g protein Wolf Brand "No Bean" Chili is a mix of beef, pork, tomato, and oats, which ...
[1] Typically Hmong sausage is 1 and 1/4th inches in diameter and sliced into 9 inch long links for cooking and serving. [8] The sausage is usually sold and served fresh, although some variations are lightly fermented or cured. Commercial outlets ship the sausage frozen. [10] [11]
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]
Hot chorizo links. 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 ...
10-lb. white cardboard box cases containing a plastic bag of “Old World Italian Sausage” with “link” handwritten on the case. Nearly 10,000 pounds of raw pork sausage and bologna are being ...
Production of kabanosy requires a minimum of 150 grams of best grade pork meat to make 100 grams of sausage, which is known today as the "minimum of 3:2 ratio". This is required because of the loss of some of the water contained within the meat used to prepare the raw sausage, which evaporates during the long process of meat smoking. [5]