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  2. Fermented sausage - Wikipedia

    en.wikipedia.org/wiki/Fermented_sausage

    The two main types of fermented sausage are the dry, salted, spiced sausages found in warmer climates and fermented semidry sausages found in cooler, more humid climates. Since the dry sausages of the Mediterranean , in countries such as Italy , Spain , and Portugal contain 25–35% water and more than 4% salt, they may be stored at room ...

  3. Summer sausage - Wikipedia

    en.wikipedia.org/wiki/Summer_sausage

    A larger summer sausage. 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.

  4. The 10 Unhealthiest Fatty Foods, According to Dietitians - AOL

    www.aol.com/10-unhealthiest-fatty-foods...

    This makes it an unhealthy source of fat in addition to its high sodium content and the concerning preservatives sometimes used, like sodium nitrates. If you love the flavors of sausage, look for ...

  5. List of sausages - Wikipedia

    en.wikipedia.org/wiki/List_of_sausages

    Merguez – Spicy sausage in Maghrebi cuisine – fresh lamb and or beef based spicy sausage; Panchuker – Deep-fried, corn-battered hot dog on a stick; Sai ua – Grilled pork sausage of Northern Thailand; Summer sausage – Sausages that can be kept without refrigeration; Träipen

  6. 14 Summer Sausage Recipes That Go Beyond Cured Meat Boards - AOL

    www.aol.com/14-summer-sausage-recipes-beyond...

    Perfect in pasta, pinwheels and pierogis! For premium support please call: 800-290-4726 more ways to reach us

  7. 11 Foods You Don't Need To Refrigerate To Make Room For The ...

    www.aol.com/11-foods-dont-refrigerate-room...

    The process of curing involves salt, nitrates, and sometimes other ingredients or techniques (like smoking) to significantly lower the moisture content and inhibit the potential growth of bacteria.

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