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North American Vienna sausage dipped in Tabasco tomato sauce. Vienna sausage (German: Wiener Würstchen, Wiener; Viennese/Austrian German: Frankfurter Würstel or Würstl; Swiss German: Wienerli; Swabian: Wienerle or Saitenwurst) is a thin parboiled sausage traditionally made of pork and beef in a casing of sheep's intestine, then given a low-temperature smoking.
Spores of Clostridium botulinum can survive cooking at 100 °C (212 °F), [5] and, in the anaerobic neutral pH storage environment, result in botulism. Often when making potted meat, the meat of only one animal was used, [ 3 ] [ 2 ] although other recipes, such as the Flemish potjevleesch , used three or four different meats (animals).
Dried sausages are now known under the general terms longganisa or chorizo in the Philippines, with the term embutido used for the meatloaf dish. [3] [4] The dish itself originates from the American meatloaf] introduced during the American colonial period of the Philippines (1898–1946). This was due to the expansion of the American canning ...
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2.46 Philippines. 2.47 Poland. 2.48 Portugal. 2.49 Puerto Rico. 2.50 Romania. ... Wiener Wurst, a kind of summer sausage, not to be confused with Vienna sausage ...
A Frankfurter Würstchen ('Frankfurt sausage') is a thin parboiled sausage in a casing of sheep's intestine. The flavour is acquired by a method of low temperature smoking. For consumption, Frankfurters are occasionally not boiled; they are heated in hot water for only about eight minutes to prevent the skin from bursting.
The sliced hot dogs are then added, though it can be replaced with other processed meat like smoked longganisa sausages, ham, Vienna sausages, meatballs, luncheon meat, Spam, or corned beef. [ 5 ] [ 6 ] It is cooked for a few more minutes before the tomato sauce and tomato paste mixture is poured into the pan.
This is a list of notable sausage dishes, in which sausage is used as a primary ingredient or as a significant component of a dish. Sausage dishes ...