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Natural sausage casings are made from the sub-mucosa of the small intestine of meat animals, [2] a layer of the intestine that consists mainly of naturally occurring collagen. [3] In Western European cuisine and Chinese cuisine, most casings come from pigs, but elsewhere the intestines of sheep, goats, cattle and sometimes horses are also used.
In the Philippines, pig intestines (Filipino: bituka ng baboy) are used in dishes such as dinuguan (pig blood stew). Grilled intestines are known as isaw and eaten as street food. Chicken intestines (isaw ng manok, compared to isaw ng baboy) are also used. Pig intestines are also prepared in a similar manner to pork rinds, known locally as ...
They season the pig intestines with salt and cayenne pepper, soak them in a water and vinegar bath overnight, and then rinse them well before stuffing them one into another lengthwise. They cut and tie them into long links with string and hang them with the sausage in the smoke house. They are not twisted into links because they are too dense.
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.
Greater Białystok Area kiszka is usually made in a way very similar to the Jewish kishke, but in the majority of cases, pig intestines are used, and ground potatoes are the main ingredient. There are also vegetarian kishka recipes. [3] [4] The sausages are popular in areas of the Midwestern United States, where many Poles emigrated. There are ...
Recipes for sundae are found in nineteenth century cookbooks including Gyuhap chongseo and Siuijeonseo. [ 7 ] Traditional sundae , cow or pig intestines stuffed with seonji (blood), minced meats , rice , and vegetables , was an indulgent food consumed during special occasions, festivities and large family gatherings. [ 8 ]
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Sausage making originally developed as a means to preserve and transport meat. 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 ...