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Casing from beef (in bucket) and sheep (on rear edge of bucket) 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]
Johnsonville is a sausage company headquartered in Sheboygan Falls, Wisconsin. [1] Founded in 1945, by Ralph and Alice Stayer, when they opened a butcher shop and named it after their hometown community of Johnsonville, Wisconsin, it is one of the largest sausage producers in the United States and the largest sausage brand by revenue in the United States. [2]
Several varieties of meat-and-grain sausages developed in the US. 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.
Kaminwurz or kaminwurze – air-dried and cold-smoked sausage (Rohwurst) made of beef and fatback or pork, [12] produced in the South Tyrol region of northern Italy. [13] Occasionally, kaminwurz is also made of lamb , goat or venison .
AMERICA’S REGIONAL HOT DOG STYLES ... These are all-beef, natural-casing wieners, griddled, tucked into a side-cut steamed bun, and topped with meat sauce, diced raw onion, mustard, and celery ...
The go-to item here is the "half-smoke" — a quarter-pound pork and beef smoked sausage topped with mustard, onions, and chili ($7.99) — though more health-conscious diners might prefer the ...
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