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The Italian sausage was initially known as lucanica, [3] a rustic pork sausage in ancient Roman cuisine, with the first evidence dating back to the 1st century BC, when the Roman historian Marcus Terentius Varro described stuffing spiced and salted meat into pig intestines, as follows: "They call lucanica a minced meat stuffed into a casing, because our soldiers learned how to prepare it."
Snap, [6] or jounce, [2] is the fourth derivative of the position vector with respect to time, or the rate of change of the jerk with respect to time. [4] Equivalently, it is the second derivative of acceleration or the third derivative of velocity, and is defined by any of the following equivalent expressions: = ȷ = = =.
2. In a medium skillet, heat 1 tablespoon of the olive oil. Add the Italian sausage, cover and cook over moderate heat, turning once, until browned all over. Add the water, cover and simmer until the sausage is just cooked through, about 4 minutes. 3. In a large skillet, heat the remaining 2 tablespoons of olive oil.
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In North America, Italian sausage most often refers to a style of pork sausage. The sausage is often noted for being seasoned with fennel or anise as the primary seasoning. In Italy, a wide variety of sausages , very different from the American product, are made.
Sausage making originally developed as a means to preserve and transport meat. Primitive societies learned that dried berries and spices could be added to dried meat. The procedure of stuffing meat into casings remains basically the same today, but sausage recipes have been greatly refined and sausage making has become a highly respected ...
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Battered sausage An Italian sausage sandwich Papet Vaudois Salchipapas is a fast food dish commonly consumed as street food throughout Latin America. Sausage gravy served atop biscuits, an example of a biscuits and gravy dish Wurstsalat. Bacon Explosion – American pork dish; Bagel dog – Sausage snack food