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Primitive societies learned that dried berries and spices could be added to dried meat. The procedure of stuffing meat into casings remains basically the same today, but sausage recipes have been greatly refined and sausage making has become a highly respected culinary art. [1] Sausages come in two main types: fresh and cured. Cured sausages ...
Salami (/ s ə ˈ l ɑː m i / sə-LAH-mee; sg.: salame) is a salume consisting of fermented and air-dried meat, typically pork.Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat.
See the salami article and Category:Salumi for additional varieties. Ciauscolo – Variety of Italian salame; Cotechino Modena – Type of Italian sausage; Genoa salami – Variety of sausage; Mortadella – Large Italian (pork) sausage 'Nduja – Italian spicy, spreadable pork sausage; Salami – Cured sausage, fermented and air-dried meat
It wasn't very popular until 1904, when the company passed out free cookbooks featuring Jell-O recipes. ... Steak Diane, which initially featured venison, became popular in the 1950s and '60s ...
Put a large skillet over medium-high heat. Working in batches so as not to crowd the pan, add the salami slices and cook until crisp, about 1 minute per side.
Summer sausage is made of beef, pork, or sometimes venison. [1] Summer sausage is fermented, and can be dried or smoked, and while curing ingredients vary significantly, curing salt is almost always used. Seasonings may include mustard seeds, black pepper, garlic salt, or sugar.
British sausages [24] and Irish sausages are normally made from raw (i.e., uncooked, uncured, unsmoked) pork, beef, venison or other meats mixed with a variety of herbs and spices and cereals, many recipes of which are traditionally associated with particular regions (for example Cumberland sausages and Lincolnshire sausage).
The recipes are top secret, but Girley said the process they go through for the turkey is a traditional one with a Southern twist. The turkey gets a special rub and injection, then refrigerated ...