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According to the Swiss German Dictionary, the name Landjäger was possibly derived from the dialect expression lang tige(n) 'smoked for a long time, air-cured for a long time.' [1] The humorous reinterpretation in the sense of 'mounted police' may be inspired by comparing the stiffness of sausages with the perceived military rigidity of a police officer.
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 ...
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]
1 smoked turkey leg for seasoning. 1 tablespoon salt. ... 2 Italian sausage links, uncased. 1 medium yellow onion, chopped (about 1 cup) 1 clove garlic, minced (a scant 1 tablespoon)
Sausage: 24:56: Sausage, often a BBQ afterthought, is now finding reason to take center plate. Aaron makes sausage from scratch and visits some folks who are pushing the boundaries of artisan sausage-making. 3: June 4, 2015: Whole Hog: 24:56: Learn the steps that go into a whole hog cook from beginning to end.
A European-style smoked savory hóng cháng (simplified Chinese: 红肠; traditional Chinese: 紅腸 red sausage) is produced in Harbin, China's northernmost major city. [16] It is similar to Lithuanian and Polish sausages including kiełbasa and podhalańska and tends to have a more European flavour than other Chinese sausages. This kind of ...
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.
Summer sausage is fermented, and can be dried or smoked, and while curing ingredients vary significantly, curing salt is almost always used. Seasonings may include mustard seeds, black pepper, garlic salt, or sugar. [2] [3] Fermentation of summer sausage lowers pH to slow bacterial growth and give a longer shelf life, causing a tangy taste.
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