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  2. Sausage casing - Wikipedia

    en.wikipedia.org/wiki/Sausage_casing

    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 ]

  3. Sausage - Wikipedia

    en.wikipedia.org/wiki/Sausage

    When used as an uncountable noun, the word sausage can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. When referred to as "a sausage", the product is usually cylindrical and encased in a skin. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic ...

  4. Chitterlings - Wikipedia

    en.wikipedia.org/wiki/Chitterlings

    They are made of pigs' small intestines, boiled in bouillon, then grilled on a fire of grapevine cane. This is considered an expensive delicacy. Andouillette is a type of sausage, found especially in Troyes , which is made predominantly of pig chitterlings.

  5. Andouillette - Wikipedia

    en.wikipedia.org/wiki/Andouillette

    Andouillette (French pronunciation:) is a French coarse-grained sausage made from the intestine of pork, pepper, wine, onions, and seasonings. Andouiette as served by Le Merciére, a traditional bouchon in Lyon. Andouillettes are generally made from the large intestine and are 7–10 cm (2 + 3 ⁄ 4 –4 in) in diameter.

  6. Offal - Wikipedia

    en.wikipedia.org/wiki/Offal

    Typical Zimbabwean meal, with sadza, greens, and goat offal 'Zvinyenze' in Shona. The goat intestines are wrapped around the stomach before cooking. Sausage is made from the small intestine of a goat, cow or sheep, stuffed with chilli and small chunks of meat, fatty meat, and blood (although some people prefer the bloodless kind).

  7. Sausage making - Wikipedia

    en.wikipedia.org/wiki/Sausage_making

    Sausage making originally developed as a means to preserve and transport meat. Primitive societies learned that dried berries and spices could be added to dried meat. The procedure of stuffing meat into casings remains basically the same today, but sausage recipes have been greatly refined and sausage making has become a highly respected ...

  8. Kishka (food) - Wikipedia

    en.wikipedia.org/wiki/Kishka_(food)

    One Eastern European kishka type is kaszanka, a blood sausage made with pig's blood and buckwheat or barley, with pig intestines used as a casing. [2] Similar to black pudding, it is traditionally served at breakfast. Kishkas can also be made with an organ meat, such as liver and various grain stuffings.

  9. Blood sausage - Wikipedia

    en.wikipedia.org/wiki/Blood_sausage

    Throughout Central and Eastern Europe, blood sausage, known as kishka (meaning "intestine"), is made with pig's blood and buckwheat kasha. It is also known in Russia as krovyanka (кровянка), or krovyanaya kolbasa (кровяная колбаса, literally "blood sausage") and includes buckwheat as a main filler, instead of oats or oatmeal.