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The genus name comes from the Mozambican Bantu name, kigeli-keia, while the common names sausage tree and cucumber tree [1] refer to the long, sausage-like fruit. Its name in Afrikaans , worsboom , also means sausage tree, and its Arabic name means "the father of kit-bags ".
The bark is brown, smooth on young trees, becoming scaly to shaggy on old trees. The leaves are pinnate , 50–70 cm long and 30–40 cm broad, with 10–40 leaflets, the terminal leaflet usually absent (paripinnate) but sometimes present (imparipennate); the individual leaflets 9–15 cm long and 2.5–4 cm broad, with an entire or weakly ...
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.
Anything labeled ground beef will have the highest fat content, typically between 25% and 30%, because it's ground from inexpensive cuts, like brisket or shank. Ground chuck is slightly less fatty ...
This category includes both ground meat products and foods prepared primarily with ground meat. ... Meatballs (1 C, 38 P) S. Sausages (9 C, ... Ground beef; Bobotie ...
Prop-roots – In some dome-shaped (deliquescent) trees, from the mature horizontal boughs (stem-branches) some quite thick (millimeters to centimeters) roots come down. After growing and reaching the ground, they establish more elaborate root branches as well as show massive secondary thickening. Thus, they start to resemble the main trunk.
There is always great jubilation in my house when meatballs are on the menu, and with this recipe it is easy to rustle them up in minutes. Instead of making up a meatball mixture with ground meat or meats, Parmesan, garlic, parsley, and egg, I simply squeeze the stuffing out of about a pound of Italian sausages and roll it into cherry-tomato-sized balls.
A butcher in northeast Germany has come up with what he believes is an innovative solution to the country’s growing raccoon problem: turning them into sausages and other meat products.