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Cabanatuan longganisa, also known as batutay, bototay, or batotay, depending on the municipality, is a Filipino beef sausage originating from Cabanatuan in the province of Nueva Ecija. It can be served with sweet sauce ( hamonado ), garlicky ( de recado ), or "skinless" (without the casing). [ 1 ]
Sujuk or sucuk (/suːˈd͡ʒʊk/) is a dry, spicy and fermented sausage which is consumed in several Turkish, Balkan, Middle Eastern and Central Asian cuisines.Sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but beef is mainly used in Turkey, Bosnia and Herzegovina, Albania, Armenia, Bulgaria, Kazakhstan, and Kyrgyzstan.
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
The spices in the sausage, such as pepper, cloves, mace and nutmeg, came from the Dutch East Indies. [1] Traditionally, aged beef was used for this sausage, that was then smoked at a low temperature such that the meat remained raw. Present-day Amsterdam Ossenworst is made with lean beef, and the sausage is now often neither smoked nor aged.
chả bò – beef sausage with herbs; chả chiên – where the entire sausage is deep-fried (instead of steamed, omitting the banana leaf wrap) chả Huế – contains whole black peppercorns and more garlic and then steamed; chả quế – sausage seasoned with powdered cinnamon, then fried, another variety of chả chiên.
Frankfurter Rindswurst (German for “Frankfurt beef sausage”) is a sausage made of beef. It was introduced in 1894 by Frankfurt butcher Gref-Völsing to meet the demands of the growing Jewish population of the city and has since become one of its most famous delicacies. [1] [2] [3] The sausage may be boiled, broiled, or grilled.
Add the beef, sausage and onion and cook until the beef and sausage are well browned, stirring often to separate meat. Pour off any fat. Add the garlic and cook and stir for 30 seconds.
The name is derived from the Afrikaans words boer (literally, a farmer) and wors ('sausage'). [1] According to South African government regulation, boerewors must contain at least 90 percent meat or fat from beef, pork, lamb or goat. [2] The other 10% is made up of spices and other ingredients. Not more than 30% of the meat content may be fat.