Search results
Results from the WOW.Com Content Network
Sujuk or sucuk (/suːˈd͡ʒʊk/) is a dry, spicy and fermented sausage which is consumed in several 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.
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 ...
Black pudding. Black pudding is a distinct national type of blood sausage originating in the United Kingdom and Ireland. It is made from pork or occasionally beef blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats, or barley groats. The high proportion of cereal, along with the use of certain herbs such as pennyroyal ...
North America. In North America, the term Thuringer refers to Thuringer cervelat, a type of smoked semi-dry sausage similar to summer sausage. It is made from a medium grind of beef, blended with salt, cure ingredients, spices (usually including dry mustard), and a lactic acid starter culture.
Schüblig are various heavily smoked sausages made throughout the German-speaking part of Switzerland as well as the Black Forest and Lake Constance areas of southern Germany. Made of pork [4] or beef, some schüblig are classified as dry sausage, while others are cooked smoked sausage.
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] The material is then shaped via a continuous extrusion process—producing ...
Boudin vert: A green sausage made of pork meat and cabbage and kale. Popular in the Belgian province of Walloon Brabant and in the Walloon immigrant areas of the Door Peninsula of Wisconsin where it is called Belgian Trippe. Boudin valdôtain: with beetroot, spices, wine and beef or pork blood. [20] in the Aosta Valley of Italy.
Braunschweiger Mettwurst is a smoked, soft and spreadable sausage usually made from raw minced pork [2] and spiced with garlic, salt and pepper. Produced by Brunswick butchers as a regional speciality since the early 19th century, it became widespread with the advent of food preservation by canning. Several different recipes exist, some also ...