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Casing from beef (in bucket) and sheep (on rear edge of bucket) 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]
Teewurst (German: [ˈteːˌvʊʁst] ⓘ) is a German sausage made from two parts raw pork (and sometimes beef) [1] and one part bacon; they are minced, seasoned and packed in casings (mostly porous artificial casings) before being smoked over beech wood. The sausage then has to mature for seven to ten days in order to develop its typical taste.
Rookworst (Dutch pronunciation: [ˈroːkʋɔrst] ⓘ; smoked sausage) or Gelderse rookworst is a type of Dutch sausage in which ground meat is mixed with spices and salt and stuffed into a casing. Having the shape of a Bologna sausage, it is common in the Netherlands and is also exported to Great Britain. [1]
Bockwurst Smoked Chinese sausage from Harbin Spanish chorizo Raw knipp Mettwurst with sauerkraut and potatoes. Sausage is a food usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Sausage making is a traditional food preservation technique.
A Frankfurter Würstchen ('Frankfurt sausage') is a thin parboiled sausage in a casing of sheep's intestine. The flavour is acquired by a method of low temperature smoking . For consumption, Frankfurters are occasionally not boiled; they are heated in hot water for only about eight minutes to prevent the skin from bursting.
Until 2009, the former Jones Sausage plant in Garner, North Carolina was the only facility in the world which produced Slim Jims. [ 7 ] [ 8 ] The product Levis created is different from the one produced since the 1990s, with Lon Adams (1925–2020) [ 9 ] developing the current Slim Jim recipe while working for Goodmark.
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