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Boerewors. Boerewors (pronounced [ˈbuːrəˌvɔrs]) is a type of sausage which originated in South Africa. It is an important part of South African, Zimbabwean, Zambian, Botswanan, and Namibian cuisine, and is popular across Southern Africa. The name is derived from the Afrikaans words boer (literally, a farmer) and wors ('sausage'). [1]
The Carniolan sausage contains at least 75 to 80% pork (aside from bacon) and at most 20% bacon. It may contain as much as 5% water, the sea salt from Sečovlje salt pans, little garlic, saltpetre and black pepper. No other ingredients are permitted. The meat must be cut in small pieces 10 to 13 mm and bacon 8 to 10 mm.
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) Veal sausage, bologna, frankfurters, liver sausage, head cheese Onion Chopped, Powdered, Salt, flakes, granulated N/A Liver sausage, head cheese, baked loaves Oregano Leaves, ground 4.52 (26)
Preheat the oven to 400°F. In a small bowl, combine the panko, parmesan, and 1 teaspoon of the oil. In a large skillet, heat the remaining 1 tablespoon oil over medium heat. Add the onion and ...
Käsekrainer. Käsekrainer (German: [ˈkɛːzəˌkʁaɪ̯nɐ] ⓘ) is a type of lightly smoked Brühwurst containing roughly torn bits of pork and 10% to 20% cheese (for example Emmentaler) cut into small cubes. They are sold all over Austria at Würstelstand outlets. [1] It is a variety of Carniolan sausage.
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. [1][2] The word Wiener is German for ...
1. Preheat the oven to 425°. In a large pot of boiling salted water, cook the lasagna noodles until almost tender, about 5 minutes. Drain and transfer the noodles to a bowl of cold water and let stand for 2 minutes, then drain. Pat the noodles dry. Transfer to a bowl and toss with olive oil. 2.
Hungarian sausages. Hungarian Gyulai Kolbász. Hungarian sausages are sausages found in the cuisine of Hungary. Hungary produces a vast number of sui sausage types. They may be boiled, fresh or dried, and smoked, with different spices and flavors, "hot" or "mild". Many were influenced by their neighbors and brethren.