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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 ]
Typical Zimbabwean meal, with sadza, greens, and goat offal 'Zvinyenze' in Shona. The goat intestines are wrapped around the stomach before cooking. Sausage is made from the small intestine of a goat, cow or sheep, stuffed with chilli and small chunks of meat, fatty meat, and blood (although some people prefer the bloodless kind).
Andouillette (French pronunciation:) is a French coarse-grained sausage made from the intestine of pork, pepper, wine, onions, and seasonings. Andouillettes as served by Le Merciére, a traditional bouchon in Lyon. Andouillettes are generally made from the large intestine and are 7–10 cm (2 + 3 ⁄ 4 –4 in) in diameter.
Pig's caul fat. Caul fat, also known as lace fat, omentum, crépine or fat netting, is the thin membrane which surrounds the internal organs of some animals, such as cows, sheep, and pigs, also known as the greater omentum.
The dish is similar to a sausage in that it consists of a stuffed casing; however, the stomach itself is integral to the dish. It is not as thin as a typical sausage casing (intestines or artificial casing). Rather it is meat-like, being a strong muscular organ, and when the dish is finished by being pan-fried or roasted in the oven, it becomes ...
Mumbar is a type of sausage of middle eastern origin that is made with mutton, rice, black pepper, salt and cinnamon stuffed into an intestine casing - after the sausage has been cooked by boiling and allowed to cool, it is sliced and fried in butter.
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 ...
When used as an uncountable noun, the word sausage can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. When referred to as "a sausage", the product is usually cylindrical and encased in a skin. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic ...