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The genus name comes from the Mozambican Bantu name, kigeli-keia, while the common names sausage tree and cucumber tree [1] refer to the long, sausage-like fruit. Its name in Afrikaans , worsboom , also means sausage tree, and its Arabic name means "the father of kit-bags ".
Leaf (unusual specimen with terminal leaflet) It is a deciduous tree growing to 25 metres (82 ft) tall with a trunk up to 70 cm diameter. The bark is brown, smooth on young trees, becoming scaly to shaggy on old trees.
In the modern recipe, ground pork or pork sausage is blended into the ground beef for additional flavor. Onions, bell pepper and when used garlic and parsley provide aromatics. Ground black pepper and cayenne pepper are added as well. Flour is added to the browned meat and vegetable mixture to dry, thicken and loosely bind the filling.
It is primarily composed of ground meat (pork, or sausage and beef), steel-cut oats and spices. [ 3 ] [ 4 ] It was originally a dish meant to stretch out servings of meat over several meals to conserve money, [ 5 ] and is a similar dish to scrapple and livermush , both also developed by German immigrants.
This category includes both ground meat products and foods prepared primarily with ground meat. ... Ants climbing a tree; B. Ground beef; Bobotie; Bolognese sauce; C.
The Scottish dish 'mince and tatties" uses it with mashed or boiled potatoes. In Lancashire, particularly Oldham, minced meat is a common filling for rag pudding. The Dutch slavink consists of ground meat (half beef, half pork) rolled in bacon. Raw, lean, ground beef is used to make steak tartare, a French dish.
- 24-pound box packaging containing “Ground Beef Patties” with product code 72284, Run No. 3356GRDB, date code 231222, Use By 01/15/2024, and time stamps between 1:10:09PM to 1:10:17PM.
Sujuk or sucuk (/suːˈd͡ʒʊk/) is a dry, spicy and fermented sausage which is consumed in several Turkish, Balkan, Middle Eastern and Central Asian cuisines.Sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but beef is mainly used in Turkey, Bosnia and Herzegovina, Albania, Armenia, Bulgaria, Kazakhstan, and Kyrgyzstan.