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The Italian sausage was initially known as lucanica, [3] a rustic pork sausage in ancient Roman cuisine, with the first evidence dating back to the 1st century BC, when the Roman historian Marcus Terentius Varro described stuffing spiced and salted meat into pig intestines, as follows: "They call lucanica a minced meat stuffed into a casing, because our soldiers learned how to prepare it."
Unlike the documentary series Cake Boss and the reality series Next Great Baker, Kitchen Boss is a studio-based cooking program, in which Valastro cooks various Italian-American dishes from his family's recipes. Valastro is usually joined in the kitchen by members of his family and other special guests.
The American restaurant chain Olive Garden offers a very different soup under the name zuppa toscana. Rather than being based on beans, it is made with Italian sausage, red pepper, onion, bacon, garlic, chicken broth, cream, potatoes, and kale. [3] [4]
A well seasoned baking tray In conventional seasoning, the oil or fat is converted into a hard surface at or above the high temperatures used for cooking, analogous to the reaction of drying oils . When oils or fats are heated, multiple degradation reactions occur, including decomposition, autoxidation, thermal oxidation , polymerization , and ...
This is an accepted version of this page This is the latest accepted revision, reviewed on 11 January 2025. American variety of spicy salami Pepperoni Pepperoni topping a pizza, ready for the oven Place of origin United States Main ingredients Pork and beef Ingredients generally used Spices Food energy (per 100 g serving) 460 kcal (1926 kJ) Nutritional value (per 100 g serving) Protein 23 g ...
Welcome to Operation Dessert Storm. Amazon Prime Video released a trailer for Seth Rogen’s new animated series “Sausage Party: Foodtopia,” based on his 2016 R-rated comedy movie. In the ...
In North America, Italian sausage most often refers to a style of pork sausage. The sausage is often noted for being seasoned with fennel or anise as the primary seasoning. In Italy, a wide variety of sausages , very different from the American product, are made.
At the turn of the 20th century, the saveloy was described in an Australian court case as a "highly seasoned dry sausage originally made of brains, but now young pork, salted" [4]: 6 but by the mid-century, it was commonly defined by its size as a 19 cm (7.5 in) sausage, as opposed to a frankfurter at 26 cm (10 in).