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Goetta (/ ˈ ɡ ɛ t ə / GHET-ə) [1] is a meat-and-grain sausage or mush [2] of German inspiration that is popular in Metro Cincinnati.It is primarily composed of ground meat (pork, or sausage and beef), steel-cut oats and spices.
A sausage dish at the restaurant. Schmidt's first operated as the J. Fred Schmidt Meat Packing House, opened in 1886. [1] In 1914, Schmidt's first operated a food stand at the Ohio State Fair, and returns to the fair each year. The business is the oldest concession stand at the state fair. [2]
The word liverwurst is a partial calque of German Leberwurst (pronounced [ˈleːbɐˌvʊʁst] ⓘ) 'liver sausage', and 'liver sausage', a full calque. [1]A fourteenth century mention in Latin however uses the term "liverworsted": [2] "Hec fercula dari solent magna sulta, porrum, pulli, farti seu repleti, ferina apri, carnes piperis, XII tybie gesenghet, XII pulli in suffene seu sorbicio ...
To help you maximize savings, GOBankingRates asked a variety of experts to list items you should snatch up at Walmart — and items you should steer clear of. 25 Best and Worst Deals at Walmart ...
This big-box store has all of the appeal of members-only clubs like Costco or Sam's Club, but without the expensive fees.WinCo Foods boasts 138 locations across the West Coast, and is almost ...
Dallas, TX, Sept. 11, 2024 (GLOBE NEWSWIRE) -- Dickey’s Barbecue Pit has launched their latest craft sausage creation for barbecue lovers across the country and it’s a big hit! As of May 2024, the Texas-style barbecue brand is treating backyard grill masters to their most recent offering, the new Rancher's Premium Smokehouse Sausage .
Livermush is composed of pig liver, pig head parts such as snouts and ears, cornmeal and seasonings. [1] [2] [3] It is commonly spiced with pepper and sage. [1]The meat ingredients are all cooked and then ground, after which the cornmeal and seasoning is added. [4]
Braunschweiger Mettwurst is a smoked, soft and spreadable sausage usually made from raw minced pork [2] and spiced with garlic, salt and pepper. Produced by Brunswick butchers as a regional speciality since the early 19th century, it became widespread with the advent of food preservation by canning.
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