enow.com Web Search

Search results

  1. Results from the WOW.Com Content Network
  2. Carniolan sausage - Wikipedia

    en.wikipedia.org/wiki/Carniolan_sausage

    The Carniolan sausage (Slovene: kranjska klobasa; Australian English: Kransky, German: Krainer Wurst, Italian dialect of Trieste: luganighe de Cragno) is a Slovenian parboiled sausage similar to what is known as kielbasa or Polish sausage in North America.

  3. Slovenian cuisine - Wikipedia

    en.wikipedia.org/wiki/Slovenian_cuisine

    Slovenian honey (slovenski med), honey gathered exclusively on the territory of Slovenia. Prekmurje ham (prekmurje ham), ham from Prekmurje. Salt from Piran (piranska sol), salt gathered manually form salt fields on Slovenian coast near Piran. Carniolian sausage (kranjska klobasa), usually cooked sausage from pork and bacon.

  4. 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.

  5. 37 Sausage Recipes That Are as Easy to Make as They Are ... - AOL

    www.aol.com/37-sausage-recipes-easy-devour...

    So, read on for 37 sausage recipes that are sure to satisfy and impress. The 71 Best Ground Beef Recip. Sausage is the ultimate shortcut to a fast, satisfying dinner. You can whip up a meal with ...

  6. Kaszanka - Wikipedia

    en.wikipedia.org/wiki/Kaszanka

    Kaszanka is a traditional blood sausage in Central and Eastern European cuisine. It is made of a mixture of pig's blood, pork offal (commonly liver), and buckwheat or barley stuffed in a pig intestine. It is usually flavored with onion, black pepper, and marjoram.

  7. Sausage making - Wikipedia

    en.wikipedia.org/wiki/Sausage_making

    In this style of sausage, after stuffing into 70 mm (2.8 in) to 76 mm (3.0 in) hog buns or fiberous casings, the sausage is submerged in 70 °C (158 °F) water for 2 to 2 + 1 ⁄ 2 hours until the internal temperature reaches 67 °C (153 °F). At this point the sausage should be chilled in ice water, then cold smoked at a temperature of 46 to ...

  8. Blood sausage - Wikipedia

    en.wikipedia.org/wiki/Blood_sausage

    Cajun boudin is a fresh sausage made with green onions, pork, pork liver (making it somewhat gritty or grainy), and rice. Pig's blood was sometimes added to produce boudin rouge , but this tradition became increasingly rare after the mid-twentieth century due to the decline of the boucherie (traditional communal butchering) and government ...

  9. Haughville Slickers once thrilled local Slovenian community ...

    www.aol.com/haughville-slickers-once-thrilled...

    An Indianapolis neighborhood band that never toured, rarely recorded and was seldom paid has received a national honor.