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History. Eckrich was founded as a local meat market in Fort Wayne, Indiana, USA, in 1894 by Peter Eckrich, an immigrant from Waldsee, Germany. The firm expanded in the local market, becoming a wholesaler in 1907 and incorporating as Peter Eckrich and Sons in 1925. It closed its last retail operation in 1932 and operated exclusively as a ...
Directions. Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef, sausage and onion and cook until the beef and sausage are well browned, stirring often to separate meat. Pour ...
Bologna sausage, informally baloney (/ bəˈloʊni / bə-LOH-nee), [1] is a sausage derived from the Italian mortadella, a similar-looking, finely ground pork sausage, named after the city of Bologna (IPA: [boˈloɲɲa] ⓘ). Typical seasonings for bologna include black pepper, nutmeg, allspice, celery seed and coriander, and, like mortadella ...
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 ...
Here are nine cheap and easy Vienna sausage recipes to help use them up. Lilian N. / Yelp. 1. Arroz Con Salchichas. This classic Puerto Rican rice dish is tasty, perfect comfort food. Eat it with ...
1. In a medium bowl, toss the tomatoes with the cheese, cilantro, basil and chives. Season with salt and pepper and serve.
The bologna sandwich is a regional specialty in the East, Midwest, Appalachia, and South. It is a sandwich served at lunch counters of small, family-run markets that surround the Great Smoky Mountains, and fried bologna sandwiches can be found on restaurant menus in many places in the South. [1][2] The fried version is likewise sometimes sold ...
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)
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