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  2. Sausage casing - Wikipedia

    en.wikipedia.org/wiki/Sausage_casing

    Sausage casing, also known as sausage skin or simply casing, is the material that encloses the filling of a sausage. Natural casings are made from animal intestines or skin; artificial casings, introduced in the early 20th century, are made of collagen and cellulose . [ 1 ]

  3. Sausage - Wikipedia

    en.wikipedia.org/wiki/Sausage

    Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing, and the casing may then be removed. Sausage making is a traditional food preservation ...

  4. Moronga - Wikipedia

    en.wikipedia.org/wiki/Moronga

    Moronga, rellena, morcilla or mbusia is a kind of blood sausage. It is found in Argentina, Cuba, Colombia, Puerto Rico, Central America, Mexican and Paraguay cuisine. [1] Spices, herbs (such as ruta, oregano, and mint), onions and chili peppers are added and then boiled in the pig's large intestines for casing for several hours. It is served in ...

  5. Chitterlings - Wikipedia

    en.wikipedia.org/wiki/Chitterlings

    In the Philippines, pig intestines (Filipino: bituka ng baboy) are used in dishes such as dinuguan (pig blood stew). Grilled intestines are known as isaw and eaten as street food. Chicken intestines (isaw ng manok, compared to isaw ng baboy) are also used. Pig intestines are also prepared in a similar manner to pork rinds, known locally as ...

  6. List of sausages - Wikipedia

    en.wikipedia.org/wiki/List_of_sausages

    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.

  7. Kishka (food) - Wikipedia

    en.wikipedia.org/wiki/Kishka_(food)

    Kishke, also known as stuffed derma (from German Darm, "intestine"), is a Jewish dish traditionally made from flour or matzo meal, schmaltz and spices. [5] [6] [7] In modern cooking, synthetic casings often replace the beef intestine. [8] Kishke is a common addition to Ashkenazi-style cholent. [9]

  8. Frankfurter Würstchen - Wikipedia

    en.wikipedia.org/wiki/Frankfurter_Würstchen

    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.

  9. Rookworst - Wikipedia

    en.wikipedia.org/wiki/Rookworst

    As this sausage leaves the factory already cooked, it is shelf-stable for weeks, and only needs to be reheated. [6] Raw rookworst—also known as crafted, old-fashioned or butchers' rookworst—contains raw meats, and has to be prepared properly. Often this type of rookworst still uses natural intestine for the casing instead of bovine collagen.

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