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The two main types of fermented sausage are the dry, salted, spiced sausages found in warmer climates and fermented semidry sausages found in cooler, more humid climates. Since the dry sausages of the Mediterranean , in countries such as Italy , Spain , and Portugal contain 25–35% water and more than 4% salt, they may be stored at room ...
Lebanon bologna is a type of cured, smoked, and fermented semidry beef sausage; it is not, in spite of its name, a pork-based bologna. It is typically served as a cold cut or appetizer. Lebanon bologna has a distinct, tangy flavor, more so than other generally similar fermented meat products such as summer sausage.
Tofurkey – faux turkey, a meat substitute in the form of a loaf or casserole of vegetarian protein, usually made from tofu (soybean protein) or seitan (wheat protein) with a stuffing made from grains or bread, flavored with a broth and seasoned with herbs and spices; Cauliflower – coated in flour and baked or fried to imitate chicken wings ...
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Serve in warm and crusty bread bowls for the full flavor experience. Recipe: ... Baked Summer Fruit Bundles. Spinach Pie Quesadilla. Spicy Sichuan Green Beans. Banana Multigrain Bars.
Scrape the sausage mixture into the large bowl and add the toasted bread cubes. Add the remaining 2 cups of stock and stir until the bread is evenly moistened. Season with salt and freshly ground pepper. Spread the stuffing in the baking dish and brush with the reserved melted butter.
Leftover canned sausage from entertaining your guests over the holidays? Don't worry. We've got 9 great ideas for what do with them, with everything from noodles to soup.
Summer sausage is an American term for a sausage that can be kept without refrigeration until opened. 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.