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Lincolnshire sausages are a distinctive variety of pork sausage developed in and associated with the English county of Lincolnshire.. A widely available variety at most UK butchers and supermarkets, the sausage is commonly dominated by the herb sage, rather than the more peppery flavour balance found in other regional English sausages such as the Cumberland sausage.
Scrapple is a pork-and-cornmeal sausage that originated in the Mid-Atlantic States. Goetta is a pork-and-oats sausage that originated in Cincinnati. [57] Livermush, originating in North Carolina, is made with pork, liver, and cornmeal or rice. [57]: 42 All were developed by German immigrants. [57]
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. Some sausages are cooked during processing and the casing may be removed ...
Cumberland sausage. Cumberland sausage is a pork sausage that originated in the historic county of Cumberland, England, ceremonially part of Cumbria.It is traditionally very long, up to 50 centimetres (20 inches), and sold rolled in a flat, circular coil, but within western Cumbria, it is more often served in long, curved lengths.
The sausages are stuffed into a long casing, sometimes smoked, always thoroughly cooked. Beginning in the 1950s, the casings were removed. [7] The sausages are cut into short segments for canning and cooking. They are available plain (in gelatin, similar to aspic) or with a variety of flavorings, such as smoke, mustard, chili, or barbecue ...
Musk's sausages originated in the small village of Stetchworth, three miles from Newmarket. Elizabeth Drake, the owner of a butcher's shop in Tea Kettle Lane was widowed in 1882 and, in 1884, remarried to butcher James Musk in Deptford, Kent.
Smoked Frankfurter Würstchen have protected geographical status in Germany since about 1860. Since 1929, the indication is only allowed to be used for sausages that are produced in the Frankfurt area, mainly in Neu-Isenburg and Dreieich. Originally, Frankfurters were made without nitrite curing salt.
Brühwurst ("scalded sausage" or "parboiled sausage") is the collective name for several types of sausages according to the German classification. [1] They are a cooked sausage that are scalded [2] , [3] as opposed to being raw. They are typically prepared from raw meat that is finely chopped, are sometimes smoked, and are typically served hot.