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  2. Longaniza - Wikipedia

    en.wikipedia.org/wiki/Longaniza

    For the casing, pork intestines are used. Then the longaniza is left to cure in the sun for some days. It is eaten fried in its own fat or in vegetable oil. Quality varies considerably because it is generally home-made. Best quality Dominican longaniza usually has a 70% ratio of lean to fat.

  3. Sausage - Wikipedia

    en.wikipedia.org/wiki/Sausage

    Sausages in Poland are generally made of pork, rarely beef. Sausages with low meat content and additions like soy protein, potato flour or water binding additions are regarded as of low quality. Because of climate conditions, sausages were traditionally preserved by smoking, rather than drying, like in Mediterranean countries.

  4. Sausage making - Wikipedia

    en.wikipedia.org/wiki/Sausage_making

    In this style of sausage, after stuffing into 70 mm (2.8 in) to 76 mm (3.0 in) hog buns or fiberous casings, the sausage is submerged in 70 °C (158 °F) water for 2 to 2 + 1 ⁄ 2 hours until the internal temperature reaches 67 °C (153 °F). At this point the sausage should be chilled in ice water, then cold smoked at a temperature of 46 to ...

  5. The Best Artisan Sausages to Throw on the Grill This Summer - AOL

    www.aol.com/news/most-delicious-artisan-sausages...

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  6. List of sausages - Wikipedia

    en.wikipedia.org/wiki/List_of_sausages

    A British-style breakfast with black pudding (far left) Sai ua is a grilled pork sausage from Northern Thailand, Laos and Northeastern Myanmar. Winter salami is a type of Hungarian salami [1] based on a centuries-old producing tradition.

  7. The Best All-You-Can-Eat Restaurant in Every State - AOL

    www.aol.com/best-eat-restaurant-every-state...

    Choose from four meats including brisket, pulled pork, sausage, chicken, and chopped beef; then select three sides, such as hand-cut fries, sweet potato fries, mac and cheese, and collard greens.

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