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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 ]
When cooking Boerewors, pricking the casing will lead to the sausage losing much of the moisture and fat during cooking. [ citation needed ] A local variant of the hot dog is the boerewors roll, [ 7 ] or "boerie" roll, which is a piece of boerewors in a hot dog bun, often served with a tomato, chili and onion relish or chakalaka . [ 8 ]
A hot link (also "red link", "Louisiana red hot" or "Louisiana hot link" [1] [2]) is a type of sausage used in the cuisine of the Southern United States, and a part of American barbecue, soul food, and Cajun [3] [4] and Louisiana Creole cuisines. It is also a part of Texan cuisine [5] [6] and the cuisine of Chicago, Illinois. The hot link is ...
Sausage is a food and 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. Some sausages are cooked during processing and the casing may be removed after. Sausage making is a traditional food preservation technique. Sausages may be preserved.
Parker House sausage is known primarily as a Chicago-midwest and southern cultural phenomenon, however initially it received national distribution and recognition. In the 1930s, sales manager M. E. Woodson focused on expanding the brand throughout the United States, and in 1939, during a speech in Washington DC, he noted that total sales had ...
In North America, a knockwurst refers to a short, plump sausage originating from northern Germany. It contains ground veal, ground pork, and fresh garlic stuffed into hog casings. [5] As part of the production process, the sausages are aged for two to five days, then smoked over oak wood. Knockwurst is often prepared highly seasoned. [6]
Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing, and the casing may then be removed. Sausage making is a traditional food preservation ...
North American Vienna sausage dipped in Tabasco tomato sauce. Vienna sausage (German: Wiener Würstchen, Wiener; Viennese/Austrian German: Frankfurter Würstel or Würstl; Swiss German: Wienerli; Swabian: Wienerle or Saitenwurst) is a thin parboiled sausage traditionally made of pork and beef in a casing of sheep's intestine, then given a low-temperature smoking.