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Deer hunting: How to make the best venison stew you've probably ever eaten Chicken and sausage gumbo Ingredients: 2 whole chickens, about 3 1/2-4 pounds each. 2 pounds smoked sausage, sliced. 64 ...
The primary seasoning agents in fresh sausages are salt and sugar along with various savory herbs and spices, and often vegetables, including onion and garlic. A British fresh sausage typically contains around 10% butcher's rusk, 10% water, 2.5% seasoning, and 77.5% meat. [3]
Summer sausage is an American term for a sausage that can be kept without refrigeration until opened. Summer sausage is made of beef , pork , or sometimes venison . [ 1 ] Summer sausage is fermented , and can be dried or smoked , and while curing ingredients vary significantly, curing salt is almost always used.
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 ]
Note that some possessors do the entire skinning and butchering work, while some only take trimmed meat for sausage. Best to call ahead, even before the season, to set up your deer processing and ...
The clams are chopped, then mixed with bread, Portuguese sausage, bell peppers, and spices, then packed back into the shells before baking. Timothy A./Yelp South Carolina: Benne Wafers
Cajun boudin blanc, made from a mixture of pork, rice, onions, and seasonings similar to dirty rice and stuffed into sausage casings. Local variations may also include liver or other pork offal, or other meats such as venison, [12] alligator, shrimp, and crawfish, [13] [14] and can vary in spiciness. [15]
A sausage consists of meat cut into pieces or ground, mixed with other ingredients, and filled into a casing. Ingredients may include a cheap starch filler such as breadcrumbs or grains, seasoning and flavourings such as spices, and sometimes others such as apple and leek. [9] The meat may be from any animal but is often pork, beef or veal, or ...
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