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In fact, you probably have all the necessary ingredients already, minus the sweet potatoes themselves. Thanks to sugar, butter and a few more seasonings, the water the potatoes cook in magically ...
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. Seasonings may include mustard seeds ...
When ready to serve, preheat oven to 350 degrees and remove covering. Bake for about 35 minutes, or until knife poked in center comes out clean. Let stand a few minutes before serving.
Regional variations. In Puerto Rico, salchichón is a smoked summer sausage similar in some ways to Genoa salami, an unsmoked Italian dry sausage. The salami is made of beef liver, heart, tripe, and pork fat and meat. It is often seasoned with salt, vinegar, whole black peppercorns, and smoked paprika.
Lebanon bologna. Lebanon bologna is a type of cured, smoked, and fermented semidry beef sausage; it is not, in spite of its name, a pork -based bologna. Similar in appearance and texture to salami, it is somewhat darker in color, and is typically served as a cold cut or appetizer. Lebanon bologna has a distinct, tangy flavor, more so than other ...
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