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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 8 Best Meat Substitutes for Plant-Based Meals Impossible/Daring "Hearst Magazines and Yahoo may earn commission or revenue on some items through these links."
[1] [dead link ] [2] [3] It is a traditional dinner sausage in Danish and Norwegian cuisine, somewhat similar to British Cumberland sausage. [4] The word medister is derived from a combination of med and ister, respectively meaning 'pork' and 'suet'. It was first used in print in a Swedish housekeeping book from the early 16th century.
Tofurkey – faux turkey, a meat substitute in the form of a loaf or casserole of vegetarian protein, usually made from tofu (soybean protein) or seitan (wheat protein) with a stuffing made from grains or bread, flavored with a broth and seasoned with herbs and spices; Cauliflower – coated in flour and baked or fried to imitate chicken wings ...
Leftover canned sausage from entertaining your guests over the holidays? Don't worry. We've got 9 great ideas for what do with them, with everything from noodles to soup.
Saucisse de Toulouse (Toulouse Sausage) is a fresh sausage originating from Toulouse in the southwest of France. It is made from pork (75% lean, 25% belly), salt and pepper, has a natural casing of about 3 cm (1.2 in) in diameter and is usually sold in a coil (like Cumberland sausage ).
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.
Cumberland sausage. Braughing sausage [30] Cumberland sausage; Gloucester sausage – made from Gloucester Old Spot pork, which has a high fat content. [31] Letchworth - a traditional pork sausage with the addition of tomatoes; Lincolnshire sausage; Manchester sausage – prepared using pork, white pepper, mace, nutmeg, ginger, sage and cloves [32]