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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, however, a wide variety of sausages are made, many of which are quite different from the aforementioned product. The most common varieties marketed as "Italian ...
The primary seasoning agents in fresh sausages are salt and sugar along with various savory herbs and spices, and often vegetables, including onion and garlic. A British fresh sausage typically contains around 10% butcher's rusk , 10% water, 2.5% seasoning , and 77.5% meat. [ 3 ]
A plate of bratwurst, sauerkraut and mashed potatoes, typical of German cuisine. Csabai kolbászok (Hungarian csabai sausages) Full Scottish breakfast: black pudding, Lorne sausage, toast, fried mushrooms and baked beans. A sausage is a type of meat product usually made from ground meat —often pork, beef, or poultry —along with salt, spices ...
Breakfast sausage patties, frying in a pan. Breakfast sausage links as part of a full breakfast. Breakfast sausage (or country sausage) is a type of fresh sausage, typically made from pork, that is a common breakfast food in the United States. [1] In the United States, the predominant flavorings used for seasoning are black pepper and sage.
Bologna sausage. Pre-sliced American bologna. Bologna sausage, informally baloney (/ bəˈloʊni / bə-LOH-nee), [1] is a sausage derived from the Italian mortadella, a similar-looking, finely ground pork sausage, named after the city of Bologna (IPA: [boˈloɲɲa] ⓘ). Typical seasonings for bologna include black pepper, nutmeg, allspice ...
Chipolata. A chipolata (/ ˌtʃɪpəˈlɑːtə / [1][2]) is a type of fresh sausage, likely created in France. Sausages by that name appear in the 1903 edition of Escoffier 's Le guide culinaire. [3] Chipolatas are often prepared as a relatively thin and short sausage. Chipolatas are typically made from coarse-ground pork seasoned with salt and ...
A cocktail sausage is a smaller version of the saveloy, about a quarter of the size; in Australia sometimes called a "baby sav", a "footy frank" or a "little boy", and in New Zealand and Queensland called a "cheerio". [10] These are a popular children's party food in New Zealand and Australia, often served hot, with tomato sauce.
Soppressata is an Italian dry meat product (salume). Although there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia [1] and Calabria, and a very different uncured salami, made in Tuscany and Liguria. It is still part of southern Italian cultural heritage that local people (especially in the ...
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