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2. Kiolbassa - Wikipedia

   en.wikipedia.org/wiki/Kiolbassa

   Rufus and Juanita Kiolbassa founded the company in 1949 on San Antonio's West side, where the sausage is still produced. [1][2] It was originally called the Kiolbassa Provision Company. [3] Rufus died in 1960 at the age of 45, [4] leaving the company to his wife and three children. [citation needed] His son, Robert, dropped out of college to ...

3. Kielbasa - Wikipedia

   en.wikipedia.org/wiki/Kielbasa

   kabanos, a thin, air-dried sausage flavoured with caraway seed, originally made of pork, sometimes a horse meat variation may be found. kiełbasa odesska, made with beef. kiełbasa wędzona, Polish smoked sausage, used often in soups. krakowska, a thick, straight sausage hot-smoked with pepper and garlic; its name comes from Kraków.

4. Hungarian sausages - Wikipedia

   en.wikipedia.org/wiki/Hungarian_sausages

   Hungarian sausages. Hungarian Gyulai Kolbász. Hungarian sausages are sausages found in the cuisine of Hungary. Hungary produces a vast number of sui sausage types. They may be boiled, fresh or dried, and smoked, with different spices and flavors, "hot" or "mild". Many were influenced by their neighbors and brethren.

5. Sausage casing - Wikipedia

   en.wikipedia.org/wiki/Sausage_casing

   Sausage casing, also known as sausage skin or simply casing, is the material that encloses the filling of a sausage. Natural casings are made from animal intestines or skin; artificial casings, introduced in the early 20th century, are made of collagen and cellulose. [1] The material is then shaped via a continuous extrusion process—producing ...

6. 25 Best Buys at H-E-B, According to a Lifelong Fan - AOL

   www.aol.com/25-best-buys-h-e-200127951.html

   When I moved from the snowy North to sunny Austin, Texas, in 2015, I went through a crash course in three things Texans love: wearing cowboy boots unironically, the NFL's Dallas Cowboys, and H-E-B ...

7. Carniolan sausage - Wikipedia

   en.wikipedia.org/wiki/Carniolan_sausage

   The Carniolan sausage contains at least 75 to 80% pork (aside from bacon) and at most 20% bacon. It may contain as much as 5% water, the sea salt from Sečovlje salt pans, little garlic, saltpetre and black pepper. No other ingredients are permitted. The meat must be cut in small pieces 10 to 13 mm and bacon 8 to 10 mm.