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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 ]
Devro was founded as a new business of Johnson & Johnson in 1960 after its researchers developed a material suitable for the manufacture of sausage casings from collagen. The business name was devised as an acronym of "Development and Research Organisation", the Johnson & Johnson unit from which it emerged. [4]
In this recipe, the sausage meat flavors a creamy soup filled with potatoes, onions, and carrots. Mustard, sage, and thyme all go well with the brats, and making it in a slow cooker saves all ...
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 ...
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 ]
Chorizo sausage Saucisson Skilandis Sausages being smoked. This is a list of notable sausages.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.
A 1743 English cookery book The Lady's Companion: or, An Infallible Guide to the Fair Sex contained a recipe for "Calf's Chitterlings" which was essentially a bacon and offal sausage in a calf's intestine casing. [3] The recipe explained the use of calves', rather than the more usual pigs', intestines with the comment that "[these] sort of ...
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