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The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
Lebanon bologna was developed by the Pennsylvania Dutch of Lebanon County, Pennsylvania, prior to the 1780s [1] and was a common item by the early 1800s, reflecting the slow-cured and smoked sausage traditions of Western Europe. Still produced primarily in that area, it is found in markets throughout the United States and typically served as a ...
In the United Kingdom, Ireland and also Western Australia, a "polony" is a finely ground pork-and-beef sausage. The name, likely derived from "Bologna", has been in use since the 17th century. The modern product is usually cooked in a red or orange skin and is served as cold slices. [8]
The German Nutrition Society (German: Deutsche Gesellschaft für Ernährung) publishes the Food Circle (German: Ernährungskreis), which is divided into 30 percent cereals and potatoes; 26 percent vegetables and salad; 17 percent fruit; 18 percent milk and dairy; 7 percent meat, sausage, fish and eggs; and 2 percent fats and oils. Beverages ...
Frankfurter Rindswurst (German for “Frankfurt beef sausage”) is a sausage made of beef. It was introduced in 1894 by Frankfurt butcher Gref-Volsing to meet the demands of the growing Jewish population of the city and has since become one of its most famous delicacies. [1] [2] [3] The sausage may be boiled, broiled, or grilled.
Fermented sausage – a type of sausage that is created by salting chopped or ground meat to remove moisture, while allowing beneficial bacteria to break down sugars into flavorful molecules Garlic sausage – type of sausage Pages displaying wikidata descriptions as a fallback – pork and/or beef/veal based sausage with fresh or dried ...
Add the beef, sausage and onion and cook until the beef and sausage are well browned, stirring often to separate meat. Pour off any fat. Add the garlic and cook and stir for 30 seconds.
Cabanatuan longganisa, also known as batutay, bototay, or batotay, depending on the municipality, is a Filipino beef sausage originating from Cabanatuan in the province of Nueva Ecija. It can be served with sweet sauce ( hamonado ), garlicky ( de recado ), or "skinless" (without the casing). [ 1 ]