Sausage

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A sausage is a cylindrical meat product usually made from ground meat, often pork, beef or veal, along with salt, other spices and flavors, and breadcrumbs, wrapped in leather. Typically, sausages are formed in a casing made traditionally from the intestine, but occasionally from synthetic materials. Sausages are sold raw in various ways, including frying, grilling, and baking. Some sausages are cooked during processing and the casing can then be removed.

Making sausage is a traditional food preservation technique. Sausages can be preserved by drying, drying (often associated with fermentation or culture, which may contribute to preservation), smoking, or freezing. Some preserved or smoked sausages can be stored without cooling. Most fresh sausages should be refrigerated or frozen until cooked.

Sausages come in a large range of national and regional varieties, which are different from seasonings or ingredients (garlic, chilli, wine, etc.), meat (s) used in it and their preparation methods.

Video Sausage

Etymology

The word "sausage" was first used in English in the mid-15th century, spelled "saw". The word came "... from Old North French saussiche (Modern French saucisse)". The French word "saussiche" comes "... from Vulgar Latin * salsica" sausage, "from salsicus" seasoned with salt, "from Latin salsus [meaning]" salty ".

Maps Sausage

History

Sausage making is the result of efficient cutting. Traditionally, sausage makers will salt various tissues and organs like leftovers, organ meats, blood, and fat to help preserve it. They will then insert them into a tubular casing made from the intestine removed from the animal, producing a distinctive cylindrical shape. Therefore, sausage, pudding, and salami are one of the oldest foods prepared, whether cooked and eaten immediately or dried to different degrees.

An Akune cuneiform tablet records an intestinal shell filled with a kind of forcemeat.

The Chinese sausage lÃÆ' chaang , consisting of goat and sheep meat, was first mentioned in 589 BC.

The Greek poet Homer mentions a type of blood sausage in Odyssey, Epicharmus writes comedy titled The Sosis, and the drama Aristophanes The Knights is about sausage vendors selected as leader. Evidence suggests that sausages have been popular both among ancient Greeks and Romans, and most likely with different tribes occupying a larger part of Europe.

The most famous sausage in ancient Italy comes from Lucania (modern Basilicata) and is called lucanica , a name that lives in various modern sausages in the Mediterranean. During the reign of the Roman emperor Nero, sausages were associated with the Lupercalia festival. At the beginning of the 10th century during the Byzantine Empire, Leo VI the Wise prohibited the production of blood sausage after a case of food poisoning.

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Casing

Traditionally, sausage casing is made of cleansed colon, or stomach in cases of haggis and other traditional puddings. Today, however, the natural casing is often replaced by collagen, cellulose, or even plastic casing, especially in the case of industrial-made sausages. Some forms of sausage, such as sausage slices, prepared without casing. In addition, lunch meat and sausage meat are now available without casing in cans and jars.

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Materials

Sausages consist of meat that is cut into pieces or ground, mixed with other ingredients, and filled into the casing. The ingredients may include cheap starch fillers such as breadcrumbs, spices and flavorings such as spices, and sometimes others like apples and spring onions. The meat may come from any animal, but often pork, beef, or veal. The lean meat-to-fat ratio depends on the style and the producer. The contents of the labeled meat may exceed 100%; which occurs when the weight of the meat exceeds the total weight of the sausage after it is made, sometimes including a drying process that reduces moisture content.

In some food jurisdictions described as sausages must comply with the rules governing their content. For example, in the United States Department of Agriculture provides that the fat content of different sausage types should not exceed 30%, 35% or 50% by weight; some sausages may contain binders or extenders.

Many traditional sausage styles from Asia and mainland Europe do not use bread-based fillers and only cover meat (lean and fatty meats) and flavorings. In the UK and other countries with British cooking traditions, many sausages contain a significant proportion of bread and starch-based starch, which may comprise 30% of the ingredients. Fillers in many sausages help them maintain their shape when cooked. As the meat contracts in heat, the filler expands and absorbs moisture and fat from the meat.

When the food processing industry produces sausages for a low price point, almost all parts of the animal can end up with sausages, varying from cheap, fat specimens filled with braised meat from carrion (mechanically restored meat, MRM) and rusk. On the other hand, the best quality only contains cuts of meat and spice choices. In the UK, the "meat" declared on the label could in the past include fat, connective tissue, and MRM. These materials can still be used, but they should be labeled as such, and up to 10% water can be put without labels.

Sausage is an emulsion type product. They consist of solid fat clumps, dispersed in protein solution. Proteins function by coating the fat and stabilizing them in water.

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Classification

Sausage classification is subject to regional disagreements. Various metrics such as material type, consistency, and preparation are used. In the English-speaking world, the following distinctions between fresh sausages, mature, and dry are more or less accepted:

• Cooked sausages made with fresh meat, and then cooked completely. They are either eaten immediately after cooking or should be refrigerated. Examples include hot dogs, Braunschweiger, and liver sausage.
• Cooked smoked sauce is cooked and smoked or smoked. They are eaten hot or cold, but need to be cooled. Examples include kielbasa and mortadella. Some are slow to cook while smoking, in this case the process takes a few days or longer, as is the case for Gyulai kolbÃÆ'¡sz .
• Fresh sausages made from meat that has not been cured before. They should be refrigerated and thoroughly cooked before meals. Examples include Boerewors, Italian pork sausage, siskonmakkara, and breakfast sausages.
• Fresh smoked sausage is freshly smoked and cured sausage. They usually do not require cooling and do not need to cook further before eating. Examples include Mettwurst and Teewurst which are processed meat packed in a sausage casing, but squeezed out (as do other spreads of the tube).
• Dry sausage is dried sausage which is fermented and dried. Some smoked also early in the drying process. They are generally eaten cold and will be stored for a long time. Examples include salami, DroÃÆ'Â Â «wors, Finish meetvursti , Sucuk, LandjÃÆ'¤ger (smoking), Slim Jims, and summer sausages.
• Mass sausage , or sometimes sausage meat , refers to raw, ground, spiced meat, usually sold without casing.
• Veggie sausage is made without meat, for example, based on soy or tofu protein, with herbs and spices. Some vegetarian sausages are not necessarily vegan, and may contain ingredients such as eggs.

Different flavors of some sausages are due to fermentation by Lactobacillus , Pediococcus , or Micrococcus (added as a beginner culture) or natural flora during the preservation process.

Other countries use different classification systems. Germany, for example, which produces more than 1,200 types of sausage, distinguishes between cooked raw and cooked sausages.

• Raw sausage made with raw meat and not cooked. They are preserved with lactic acid fermentation, and they can be dried, salted or smoked. Most of the raw sausages will be stored for a long time. Examples include Mettwurst and salami.
• Cooked sausage ( BrÃÆ'¼hwurst ) may include water and emulsifier and is always cooked. They will not last long. Examples include cervelat, Jagdwurst, and WeiÃÆ'Ÿwurst.
• Cooked sausage ( Kochwurst ) is made with cooked meat but may also include raw organ meat. They may be heated after the casing, and they will be stored for only a few days. Examples include Saumagen and Blutwurst.

In Italy, the basic differences are:

• raw sausage ( salsiccia ) with thin casing
• Sausage cured and aged ( salsiccia stagionata or salsiccia secca )
• Cooked sausage ( wuerstel )
• Blood sausage ( sanguinaccio or boudin )
• Liver Sausage ( salsiccia di fegato )
• Salami (in Italy, salami is the plural of salame , large sausages, cured, fermented and dried with dry air)
• Cheese sausage ( casalsiccia ) with cheese inside

The United States has a certain stable type of shelf called pickled sausage , commonly sold in companies such as gas stations and grocery stores. This is a smoked or boiled sausage from a processed hot dog or kielbasa style put into salted water of vinegar, salt, spices, and often a pink dye, then canned in a Mason jar. They are usually packed in a single blister pack or bottle.

Negara-nega tertentu mengklasifikasikan jenis sosis sesuai dengan wilayah di mana sosis secara tradisional diproduksi:

• French: MontbÃÆ'Â © liard, Morteau, Strasbourg, Toulouse,..
• German: Frankfurt am Main, Thuringian sosis, Nuremberg, Pomerania, Ã...
• Austria: Wina, Ã,..
• Italy: Merano (Meraner Wurst)
• Inggris: Cumberland, Chiltern, Lincolnshire, Glamorgan, Ã...
• Slovenia: Kranjska (klobasa), setelah nama Slovenia untuk provinsi Carniola
• Spanyol: Catalan sausage, chorizo, La Rioja, Chorizo ​​Galician, Teror chorizo, Aragon sausage, Burgos morcilla, Roca morcilla, morcilla extremeña ¢ Â ± a, canary sweet blood sausage, Vic llonganissa, Olot whip, Majorcan sobrasada, LeÃÆ'³n botillo, Valencia sausage, Salamanca flour, Ã...
• Poland: kie? wild krakowska (KrakÃÆ'³w-style), bull? ska (Toru?),? ywiecka (? ywiec), bydgoska (Bydgoszcz), krotoszy? ska (Krotoszyn), podwawelska (secara harfiah: "by bawah Wawel"), zielonogÃÆ'³rska (Zielona GÃÆ'³ra), rzeszowska (RzeszÃÆ'³w),? l? ska (Silesia), swojska, wiejska, ja? owcowa, zwyczajna, polska, kraja? ska, szynkowa, parÃÆ'³wkowa.
• Hongaria: kolbÃÆ'¡sz gyulai (setelah kota Gyula), csabai (setelah kota BÃÆ'Â © kÃÆ' © scsaba), Debrecener (setelah kota Debrecen).
• Serbia: Sremska kobasica, Sremska salama, Sremski kulen (setelah wilayah Srem/Sirmium), Po? areva? ka kobasica (setelah kota Po? arevac)

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Nasional Varieties

Many countries and regions have their own distinctive sausage, using meat and other ingredients native to the area and used in traditional dishes.

Africa

North Africa

Merguez is a red, spicy sausage from Morocco, Algeria, Tunisia, and Libya, North Africa. It is also popular in France, Israel, and the state of Saarland Germany, where it is often roasted at Schwenker. Merguez is made with lamb, beef, or a mixture of both. It can be flavored with a variety of spices, such as sumac for tartness, and peppers, cayenne pepper, or harissa, chili paste that gives it a red color. It was put into the sheep casing, not the pork chassis. It is traditionally made fresh and eaten baked or with couscous. Sun-dried merguez is used to add flavor to tagines. It was also eaten in a sandwich.

South Africa

In South Africa, traditional sausages are known as boerewors, or farmer's sausages. Materials include game and beef, usually mixed with pork or lamb and with a high percentage of fat. Coriander and vinegar are the two most common spices ingredients, although many variations are present. The rough nature of the flesh as well as the long continuous spiral are two of its recognizable qualities. Boerewors are traditionally cooked in braai (barbecue).

DroÃÆ'® wors is a raw sausage similar to boerewors made in a dry drying process similar to biltong. The local hot dog variant is "Wors roll", or boerewors roll. This is a hotdog bread with a slice of boerewors in, served with tomato and onion food called seshebo . Seshebo can include chili, atchaar or curry, depending on the region in the country.

Asia

China

European style smoked basil hÃÆ'³ng chÃÆ'¡ng (simplified Chinese: ?? ; traditional Chinese: ?? red sausage ) is produced in Harbin, the northernmost city of China. It's similar to Lithuanian and Polish sausages including kie? Bases and podhala? Ska , and tend to have more European flavor than any other Chinese sausage. This kind of sausage was first produced in a Russian capitalized factory called the Churin sausage factory in 1909. Harbin-style sausages have become popular in China, especially in the north.

Lap cheong (also lap chong, lap chung, lop chong) is a dry pork sausage that looks and tastes like pepperoni, but is much sweeter. In southwest China, sausage is flavored with salt, red pepper and wild pepper. People often cure sausages with smoking and air drying.

Japanese

Although Japan is traditionally not known for beef, pork, venison, or even blood sausage, the Japanese consume fish-based wood called kamaboko, which can be considered a sausage. Kamaboko is made with soil fish pasta healed called surimi. Usually a half-moon shape on a small wooden board and the outside is pink. When kamaboko is cut into slices it seems to have a clear pink skin that surrounds the white interior. These are often cut into thin slices and added to soups, salads, bento, and many other dishes as garnish. In recent years, kamaboko has also entered the market as a snack. Similar to Slim Jim, cheese, sausage, and kamaboko flavor sticks can be found in stores all over Japan.

Korean

Sundae, a type of blood sausage, is a traditional Korean sausage. Popular street food, sundaes are usually prepared by steaming or boiling cows or pork intestines filled with various ingredients. The most common variations consist of pig blood, cellophane noodles, carrot and barley slices put into the pork intestine, but other regional variations include squid or Alaskan pollock sleeves. Sundaes are eaten tasteless with salt, stew, or as part of the stir-fry.

Philippines

In the Philippines, there are various types of sausages called longaniza (Filipino: longganisa ) with mix depending on their size: Longaniza de Vigan < Longaniza de Lucban ( Llaniza de Lucban ), and Longaniza de Cebu ( longganisang sugbo/Cebu ) is an example.

While longganisa is widely accepted as a term for the original sausage, in some parts of Visayas and Mindanao chorizo ​​ (Visayan: tsoriso ) is more a general term. There are regional varieties like Vigan (with lots of garlic and not sweet) and Lucban (lots of oregano and lard is chunky). Mostly longganisa contains Prague powder and is barely smoked and is usually sold fresh. In general there are several common variants:

• matamis , sweet
• jamonado or hamonado , with lots of garlic, black pepper, and other spices
• skinless, without natural natural casing and rolled in plastic sheet
• Chorizo ​​â € <â € (refers to Macao, sweet and dry with lots of chunky fat and also identified with red twine abacÃÆ'¡)
• Chorizo ​​â € <â € , with lots of peppers and usually stored in cans with lard. The best and most popular brands are Marca el Rey ; contrary to popular belief that it originated in Bilbao, it was produced in the United States. Chorizo ​​â € <â € seems to be a pure Filipino term because its variant is not in Spain.

Thai

There are many types of sausages known as Thai cuisine, some of which are specialties from certain regions of Thailand. From northern Thailand come sai ua , roasted pork sausage pepper seasoned with curry pasta and fresh herbs. Another roasted sausage is called sai krok Isan , a fermented sausage with a slight sour taste typical of northeastern Thailand (the region also known as Isan). Both sausages are usually eaten with sticky rice, fresh vegetables, and fresh photol nam phrik (Thai chili paste) or chili raw bird's eye. They can also be served along with a refreshing Thai salad like som tum (green papaya salad).

Also very popular in Thailand is naem , raw pork sausage fermented similar to Vietnamese nem chua and Laotian som moo . These sausages are often found as yam naem and naem khluk , both are Thai salads. Adopted from Vietnam came mu yo . It is somewhat similar in taste and texture to liverwurst and, served with nam chim (Thai sauce), a popular snack in Thailand. It can also be used as ingredients for Thai salad and as a meat ingredient, for example, Thai soup. Kun chiang is a dry and sweet Chinese sausage that has also been incorporated into Thai culinary culture. Known as Cantonese by Canton, in Thailand it is most often used, again, as an ingredient for Thai salad, , which is usually only eaten together. with khao tom kui , regular rice porridge. A number of modern, factory-made sausages have become popular as a snack in recent years. It most often resembles hot-dogs and frankfurters and is generally sold baked or fried in roadside stalls, and served with a sweet, sticky, and slightly spicy soy sauce.

Vietnamese

Eurasia

Turkish

In Turkey, sausages are known as sausage, made from beef. Sucuk (pronounced tsudjuck or sujuk with accent on the last syllable) is a type of Turkish-made sausages and Balkan neighboring countries. There are many kinds of sucuk, but mostly made from beef. It is fermented, seasoned (with garlic and pepper) and filled in inedible casing that needs to be peeled before consumption. The slightly smoked squid is considered superior. It tastes spicy, salty and slightly raw, similar to pepperoni. Some varieties are very hot and/or oily. Some are "forged" with turkey, buffalo meat, lamb or chicken fat. There are many dishes made with sucuk, but the roasted sucir remains the most popular. Dry rice varieties are consumed "raw" in sandwiches. One intestinal cycle is one sucuk. Smoked sucuk usually straight.

Europe

English and Irish

In the UK and Ireland, sausage is a very popular and common feature of the national diet and popular culture. English sausages and Irish sausages are usually made from pork, beef, venison, or other meat mixed with raw, meatless, mixed with various herbs and spices and cereals, many recipes traditionally associated with a particular area (for sample of Cumberland sausage). They usually contain a certain amount of rusk or bread-rusk, and are traditionally cooked with frying, roasting or grilling. They typically have a length of 10-15 cm (3.9-5.9 inches), compressed filling by twisting the casing into "hook" into the sausage skin, traditionally made of intestine prepared from slaughtered animals; most often pigs.

Because their habits often explode due to tight shrinkage during cooking, they are often referred to as bangers, especially when served with the most common mashed potato accompaniment to form a bi-national dish known as bangers and mash.

Famous, they are an important component of a full English or Irish breakfast. Some are made for regional traditional recipes such as those from Cumberland or Lincolnshire, and more and more modern recipes that incorporate fruits like apples or apricots with meat, or are influenced by other European styles such as Toulouse sausages or chorizo. Vegan sausages are now also widely available, although traditional non-meat recipes such as Welsh Selsig Morgannwg are also available.

Popular and widespread snacks are sausage rolls made from sausage bacon rolled with puff pastry; they are sold from most bakeries and are often made at home. Sausages can be baked in a Yorkshire pudding dough to create "frog in the hole", often served with sauce and onions, or they can be cooked with other ingredients in a sausage casserole. In most areas, "sausage meat" for frying and stuffing poultry or other meat is sold as ground, spiced meat without casing. Sausage pies, consisting of sausages dipped in batter, and fried, are sold throughout England from the Fish and Chips shop. In England, saveloys are a type of sausage cooked before, bigger than a typical hot dog, served hot. Saveloy shells are traditionally stained with bismarck-brown dyes giving a distinctive bright red saveloy.

A variety of thin sausages, known as chipolata are often wrapped in bacon and served with roasted turkey at Christmas time and are known as Pigs in Blankets or "Pigs in a Blanket". They are also served cold at children's parties throughout the year. The word is derived from Italian "cipolatta", "onioned" or made with onions, although the meaning has been forgotten and does not need to contain onions. The black pudding, the white pudding, and the Hog pudding are quite similar to their counterparts in Scotland and Europe. Following concerns about user health and preferences (dislike of horse meat), exacerbated by the BSE crisis of the 1990s and the horsemeat scandal of 2013, the quality of meat content in many British sausages increased with return to artisan production from high-quality traditional recipes. , which had previously declined. However, many cheaper sausages contain mechanically restored meats or meat porridge, which should be listed on the packaging.

There are various laws on sausage meat in England. The minimum meat content to be labeled Pork Sausage is 42% (30% for other meat sausages), although to be classified as meat, pigs can contain 30% fat and 25% connective tissue. Often the cheapest supermarket pork sausages do not have the meat ingredients needed to be described as "pork sausage" and are simply labeled "sausages"; with less meat, they are described as "bangers" (unregulated names). It typically contains MRM previously included in the meat content, but under EU law which can not then be explained.

For Scotland , see below.

Bulgarian

Lukanka (???????) is a unique spicy salami salami for Bulgarian cuisine. This is similar to a butt, but often more strongly flavored.

Croatia Croatia/Serbia

Kulen is a kind of flavored sausage made from minced pork which has traditionally been produced in Croatia (Slavonia) and Serbia (Vojvodina), and its original designation has been protected. The meat is low in fat, somewhat fragile and solid, and tastes spicy. Red pepper gives flavor and color, and garlic adds spice. The original culinary recipe does not contain black pepper because its spicy flavor comes from hot red peppers.

Other types of sausages in Serbia include Sremska, Po? Areva? Ka, and Sud? Uk. And other sausage types in Croatia include? E? Njovka (Garlic Sausage) and Krvavica (variation on Blood Sausage).

Danmark

See the Nordic country section below

Finnish

The generic word for sausage in Finnish is makkara . Some types of Finnish makkara have similarities with Polish sausage or bratwurst, but have very different flavors and textures. Most makkara have very little spices and are therefore often eaten with mustard, ketchup, or other table spice with no bread. Makkara is usually roasted, roasted on charcoal or open flame, steamed (called hÃÆ'¶yrymakkara ) or cooked on a sauna heating stone.

Nakki is a tinier edition makkara . There are many types of nakki , with almost the same type of makkara larger. The closest relative to nakki in North American cuisine is a thin cake. Siskonmakkara, a brightly colored sausage, is usually found as a main ingredient of soup called siskonmakkarakeitto . Other varieties are mustamakkara , lit. black sausage, specialty from Tampere. This is a type of blood sausage similar to Scottish black pudding. The Finnish specialties are ryynimakkara , low-fat sausage containing the menir. Acar makkara, intended to be consumed as an incision, is called kestomakkara . This class includes various styles of mettwurst, salami, and Balkanesque. The most popular kestomakkara in Finland is meetvursti (etymologically this word comes from mettwurst ), which contains finely pulverized meat, ground fat and various spices. It's not like salami, but it's usually thicker and less salty. Meetvursti is used to supplement horse meat, but almost no brands contain it anymore, mostly because of the high cost of production. In general, there is no taboo on eating horse meat in the Nordic countries, but its popularity has declined with the decrease in the availability of suitable horse meat. There are also makkara and meetvursti with games, such as deer, deer or venison. Even a lohimakkara , that is, salmon sausage, is there. In Finland there are b- and BBQ sausage classes like Kabanossi, Camping and HK Sininen Lenkki, Blue Loop.

When thick thick slices (about 10 cm (3.9 inches) in diameter) are fried and combined with cucumber salad and other stuff between two pieces of toast, it becomes porilainen , named after the town of Pori.

France and Belgium

Saucisson is probably one of the most popular forms of dried sausage in France, with many different variations from one region to another. Usually saucisson contains pork, cured with a mixture of salt, wine and/or spirit. Regional varieties sometimes contain more unorthodox ingredients such as nuts and fruits. Other French sausages include diot and various types of boudin.

French makes a distinction between "saucisse" and "saucisson", in which the first is usually meant for grilling, and the last is dried sausages. However, saucisse is only popular near the German border (Belgium, Switzerland, the region near Germany,...), and will not often be found in central France.

German

For a variety of German sausages, follow the special link on

German sausages include Frankfurt/Wieners, BratwÃÆ'¼rste, RindswÃÆ'¼rste, KnackwÃÆ'¼rste, and BockwÃÆ'¼rste. Currywurst, a sausage dish with curry sauce, is a popular fast food in Germany.

Greek

Loukaniko is a common Greek word for pork sausages, but in English refers to a Greek sausage flavored with orange peel, fennel seeds and other spices.

Hungarian

Hungarian sausages, when smoked and cured, are called kolbÃÆ'¡sz - different types are often distinguished by their distinctive areas, such as gyulai and csabai sausages. Since there is no collective word for "sausage" in the sense of English in Hungary, local salamis (see eg winter salami) and boiled sausage "hurka" are often not considered when listing regional sausage varieties. The most common boiled sausages are liver sausage rice ("MÃÆ'¡jas Hurka") and blood sausage ("VÃÆ' Â © res Hurka"). In the first case, the main ingredient is the liver, mixed with the rice stuffing. Lastly, blood is mixed with rice, or a roll of bread rolls. Spices, pepper, salt and marjoram are added.

Iceland

See the Nordic country section below

Italy

Italian sausage ( salsiccia - plural salsicce ) is often made from pure pork. Sometimes they may contain beef. Fennel and chilli seeds are commonly used as the main spices in Southern Italy, while in the middle and North black pepper and garlic are used more often. In Apulia salsiccia is called zampina (plural zampine ).

A different type of sausage popular in Italy, found in many varieties, is salame (plural ), made from roughly ground beef (pork or beef) mixed with fat, salty and dry. Spices added as for salsiccia . Salami is ready to eat as purchased; Usually, they are thinly sliced ​​for consumption and are eaten cold, for example as salumi .

Macedonia

Macedonian sausage ( kolbas, lukanec ) is made from fried pork, onion, and onion leaf, with herbs and spices.

Malta

Maltese Sausage ( Maltese : Zalzett tal-Malti ) is made from pork, sea salt, black pepper, coriander seeds and parsley. The shape is short and thick and can be eaten by baking, fried, boiled, steamed, or even raw when freshly made. Various barbecue is similar to the original but with thinner skin and a little salt.

Netherlands and Belgium

Dutch and Belgian cuisine is not known for the abundant use of sausages in traditional dishes. The Dutch, however, have a number of sausage varieties, such as ryeworst (smoked sausage) and dried slagersworst (lit. "sausage butcher") mostly found in meat shop specialists and are still made by hand and spiced following traditional family recipes. Other common varieties in the Netherlands are runderworst made from dried beef and sausage known as metworst or droge worst . The Dutch name braadworst may indicate that this is a variant of the German-style bratwurst, but this is not the case; it's more closely related to the famous African Boerewors.

Nordic Countries

Nordic Sausage (Denmark: pÃÆ'¸lse , Norwegian: pÃÆ'¸lsa/pÃÆ'¸lse/pylsa/korv/kurv , Iceland: bjÃÆ'ºga/pylsa/grjÃÆ'ºpÃÆ'¡n/sperÃÆ' Â ° ill , Sweden: korv ) is usually made from 60-80% very fine pork, deeply flavored with pepper, nutmeg, allspice or similar sweet herbs (seed mustard soil, onion and sugar can also be added). Water, pork fat, skin, potato starch flour and soy or milk protein are often added to bind and fill. In southern Norway, grilled sausages and sausages are often wrapped in lompe, the potato flat bread is somewhat similar to lefse .

Almost all sausages will be processed industrially and fried or warmed with hot water by the consumer or in the hot dog stand. Since hot dogs stand everywhere in Denmark (known as PÃÆ'¸lsevogn ) some people consider pÃÆ'¸lser to be one national dish, perhaps together with medisterpÃÆ'¸lse, a fried, finely ground pork and bacon sausage. The most striking aspect of Danish boiled sausage (never fried) is that the casing often contains traditional bright red dyes. They are also called wienerpÃÆ'¸lser and legends say that they are from Vienna where once ordered the old sausage was dyed as a warning tool.

The traditional Swedish falukorv is a sausage made from a mixture of grated pork and beef or beef with potato starch and mild spices, red-like sausage, but about 5 cm, usually baked in an oven coated in mustard or cut slices and fried. The sausage got its name from Falun, the city from which it came from, after being introduced by German immigrants who came to work in a mine in the region. Unlike most other regular sausages, this is a typical home dish, not sold in hot dog booths. Other Swedish sausages include prinskorv , flÃÆ'¤skkorv , kÃÆ'¶ttkorv and isterband ; All this, other than falukorv , is often accompanied by mash potatoes or rotmos (root vegetable mash) rather than bread. Isterband is made from pork, barley and potatoes and slightly smoked.

In Iceland, sheep can be added to the sausage, giving them a different flavor. Sausage horse and mutton sausage are also traditional food in Iceland, although their popularity is decreasing. Liver sausage, which has been compared with haggis, and blood sausage is also a common food in Iceland.

Norwegian

See the Nordic country section above

Polish

Polish sausage, kie? Bases, come in different styles like swojska, kraja? Ska, szynkowa (ham sausage), bia? A? L? Ska, krakowska, podhala? Ska, kishka and others. Sausages in Poland are generally made of pork, rare beef. Sausages with low meat content and additions such as soy protein, potato starch or the addition of water binder are considered low quality. Due to climatic conditions, sausages are traditionally preserved by smoking, rather than drying, as in Mediterranean countries.

Since the 14th century, Poland excelled in the production of sausages, thanks in part to the royal hunting visit in the virgin forest with a game delivered as a gift to the friendly noble family and religious hierarchy across the country. The long list of beneficiaries of such diplomatic generosity includes city judges, professors of academy, voivode, szlachta and kapitu? Usually raw meat is sent in winter, but processed meat, throughout the rest of the year. With regard to varieties, the early influences of Italy, France and Germany played a role. The meat commonly preserved in fat and by smoking is mentioned by historian Jan D? Ugosz in his notes: Annales seu cronici incliti regni Poloniae The Annales covering events from 965 to 1480, with the mention of a hunting castle in Niepo? Omice along with King W? adys? Aw send the game to Queen Zofia from Niepo? Omice Forest, the most popular hunting ground for Polish royalty begins in the 13th century.

Portugal and Brazil

Embutidos (or enchidos) and linguiÃÆ'§a generally contain hash meat, especially pork, seasoned with spices or aromatic spices (pepper, red pepper, peppers, garlic, rosemary, thyme, cloves, ginger, nutmeg, etc..).

Scotland

Haggis is generally recognized as a national dish, although it is not described as a sausage. The popular breakfast food is a square sausage. This is usually eaten as part of a full Scottish breakfast or on a scroll of a Scottish morning. Sausages are produced in rectangular blocks and individual pieces are cut. It is especially flavored with pepper. It is rarely seen outside Scotland and the fact is still quite rare in the highlands. Other types of sausages include black pudding, similar to German and Polish blood sausages. Stornoway black pudding is held with high attention and action is currently being taken to bring it under the EU's geographical protection. In addition, a variety of popular original sausage is a red pudding. Usually served in chip shops, fried in batter and with chips as red pudding.

Spanish

In Spain, fresh sausages, salchichas, cooked, and preserved sausages, embutidos, are eaten raw, are two different categories. Among the preserved sausages were found products such as chorizo, salchichÃÆ'³n, and sobrasada. The blood sausage, morcilla, is found in both fresh and healed varieties. They are made with pork and blood, usually adding rice, garlic, peppers and other spices. There are many regional variations, and in general they are fried or cooked in cocidos.

Fresh sausages can be red or white. The red sausage contains paprika (pimentÃÆ'³n in Spanish) and is usually fried; they can also contain other spices such as garlic, pepper or thyme. The most popular type of red sausage is probably txistorra , a thin, long paprika sausage from Navarre. White sausage does not contain peppers and can be fried, boiled in wine, or, more rarely, in water.

Swedish

See the Nordic country section above

Swiss

Cervelat, cooked sausage, often referred to as Swiss national sausage. A large number of regional sausage specialties also exist.

Latin America

In much of Latin America, some basic types of sausages are consumed, with little regional variation on each recipe. This is chorizo ​​â € <â € < (raw, rather than dried and dried as Spanish namesake), longaniza (usually very similar to chorizo ​​â € <â € < < but longer and thinner), morcilla or relleno (blood sausage), and salchichas (often similar to hot dogs or Viennese sausage). Beef tends to be more dominant than in Spanish-equivalent pork-heavy. Argentina and Uruguay

Argentina and Uruguay

In Argentina and Uruguay, many sausages are consumed. Eaten as part of traditional asado , chorizo ​​â € <â € < (beef and/or pork, seasoned with spices) and morcilla ( blood sausage or black pudding) is the most popular. Both share Spanish origin. One of the local varieties is Argentine Argentinian sausage, or parrillera (literally, barbecue style), made of the same ingredients as chorizo ​​â € <â € salame tandilero , from Tandil city. Other types include longaniza , cantimpalo and soppressata

The Viennese sausage is eaten as an appetizer or in a hot dog (called panchos), which is usually served with different sauces and salads. Leberwurst is usually found in every market. Weisswurst is also a common dish in some areas, usually eaten with mashed potatoes or chucrut (sauerkraut).

Chile

Longaniza is the most common type of sausage, or at least the most common name in Chile for sausages that can also be classified as chorizo. Chilean varieties are made of four pieces of pork for one piece of meat (or less) and seasoned with garlic, salt, pepper, cumin, oregano, peppers and chilli sauce. The cities of ChillÃÆ'¡n and San Carlos are known among Chileans for having the best longanizas .

Another traditional sausage is prieta morcilla . In Chile, it contains onions, spices and sometimes walnuts or rice and is usually eaten in asados ​​or accompanied by simple boiled potatoes. Sometimes it has very thick skin so it is cut lengthwise before eating. "Vienesa" or Viennese sausage is also very common and is mainly used in the completo , a Chilean version of hot dogs.

Colombian

Chorizo ​​â € <â € arepa is one of the most common street food in Colombia. Butifarras SoledeÃÆ'  ± such as sausage from Soledad, Atlà ¢ ntico, Colombia. In addition to the standard Latin American sausage, dried pork sausage served cold as a snack, often to accompany a beer. These include cÃÆ'¡banos (salted, short, thin, and individually served), butifarras (Catalan origin; spicier, shorter, fatter and moist than cÃÆ'¡banos , often eaten raw, sliced ​​and sprinkled with lime juice) and salchichÃÆ'³n (long, thin and heavy sausages served in wedges).

Mexico

The most common Mexican sausage so far is chorizo ​​â € <â € <. The color is fresh and usually dark red (in most other Latin American regions, chorizo ​​is colorless and roughly chopped). Some chorizos are so loose that it spills out of the casing once it is cut; this ruined chorizo ​​is a popular fill for torta sandwiches, eggs, breakfast burritos and tacos. Salchichas , longaniza (roughly chopped, lightly spiced, roughly grounded pork sausages), moronga (a kind of blood pudding) and cheese are also widely consumed.

El Salvador

In El Salvador, chorizo ​​is fairly common, and that comes from the very famous Cojutepeque town there. Links, especially from Cojutepeque, are separated by corn skin tied with knots (see photo). Like most chorizos in Latin America, they are sold raw, and must be cooked.

North America

A North American breakfast or country sausage is made from raw pork, breadcrumbs, and salt mixed with pepper, sage, and other spices. These are widely sold in grocery stores in large synthetic plastic casing, or in links that may have a protein casing. It is also available for sale by pound without casing. It can often be found on a smaller scale in rural areas, especially in the southern states, where it is either in fresh patties or in association with natural or synthetic casing as well as smoking. This sausage is most similar to English-style sausages and has been made in the United States since colonial times. These are usually sliced ​​into small buns and fried, or cooked and crushed into scrambled eggs or sauces. Scrapple is a pork-based breakfast meat that comes from the Mid-Atlantic countries. Other raw sausages are available in certain areas in the form of links, including Italian, bratwurst, chorizo, and linguica.

In Louisiana, there are a variety of unique sausage for heritage, andouille variant. Unlike original native varieties for Northern France, Louisiana andouille has grown to be made primarily of pork buttocks, not tripe, and tends to be spicy with too strong a taste for mustard sauce that traditionally accompanies French andouille: before the casing, the meat is heavily flavored with cayenne pepper and black pepper. Varieties of Louisiana are known as Tasso ham and are often a staple in cooking Cajun and Creole. Traditionally it is smoked on pecan or sugar cane as a final step before being ready to eat. In Cajun cuisine, boudin is also popular. Sausages made in French tradition are very popular in Quebec, Ontario, and part of the Prairies, where butchers offer their own variations on the classics. The people of Flin Flon are very fond of Saucisse de Toulouse, often served with poutine.

Hot dogs, also known as frankfurter or wieners, are the most commonly cooked sausages in the United States and Canada. Another popular variation is the corn dog, which is a hot dog fried in cornmeal dough and served with a stick. The common and popular regional sausage in New Jersey and beyond is rolls of rolls, usually sliced ​​thin and baked as breakfast meat.

Other popular ready-to-eat sauces, often eaten in sandwiches, include salami, American-style bologna, Lebanese bologna, prasky, liver sausage, and cheese. Pepperoni and Italian sausage are popular pizza toppings.

Oceania

Australia

Australian sausages are traditionally made with beef, pork and chicken, while recently game meats such as kangaroos have been used which usually have less fat. The English-style sausage, known as the "snags", has two variations: thin, resembling a British 'breakfast' sausage, and thick, known as 'Merryland' in South Australia. This type of sausage is popular in barbecue shows, and can be purchased from any butcher or supermarket. Devon is a spiced pork sausage similar to Bologna and Gelbwurst sausages. Usually made in large diameter, and often thinly sliced ​​and eaten cold in sandwiches.

Mettwurst and other German-style sausages are very popular in South Australia, often made in cities such as Hahndorf and Tanunda, due to large German immigration to the states during the initial settlement. Mettwurst is usually sliced, and eaten cold on a sandwich or alone as a snack. Local variations in cabanossi, developed by Italian migrants after World War II using locally sliced ​​meats, are popular snacks at parties. The Don's small goods company developed a spiced snack sausage based on cabanossi in 1991 called Twiggy Sticks.

New Zealand

Sausage rolls are snacks and popular party foods, such as saveloy, Cheerios, and locally produced cabanossi. Traditional sausages similar to English bangers eaten throughout the country; This is usually made from ground beef or mutton with breadcrumbs, deeply flavored, put into an edible collagen casing that is chips and broke when fried. It may be eaten for breakfast, lunch or dinner. In recent years, many international and exotic sausages have also become widely available in New Zealand.

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More variations

Sausages can be served as hors d'oeuvres, in sandwiches, in bread rolls as hot dogs, wrapped in tortillas, or as ingredients in entrees and casserole. It can be served on sticks (like corn dogs) or on bones as well. The noose sausage is called sausage meat and can be fried or used as a fill for poultry, or to wrap food like Scotch eggs. Similarly, sausage meat wrapped in puff pastry is called sausage roll .

Sausages are almost always fried with oil, served for any meal, especially breakfast or lunch and often "sweet sausage" is made with one of the above: dried fruit, nuts, caramel and chocolate, tied with butter and sugar. This sweet sausage is cooled rather than fried and is usually served as a dessert, not as part of a savory dish. Sausages can also be modified to use original ingredients. Mexican style adds oregano and red pepper guajillo to chorizo ​​to give spicy touches hotter. Certain sausages also contain ingredients such as cheese and apples, or vegetables.

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The vegetarian version

Vegan and vegan sausages are also available in some countries, or can be made from scratch at home. It can be made from tofu, seitan, beans, nuts, mycoproteins, soy protein, vegetables or a combination of similar ingredients that will last together during cooking. This sausage, like most meat substitutes, is generally divided into two categories: several shapes, colored, flavored, and seasoned to replicate the meat and texture of meat as accurately as possible; others such as Glamorgan sausage rely on spices and vegetables to give their natural taste to the product and no attempt to imitate the meat. Although not a vegetarian, soy sausage was discovered in 1916 in Germany. First known as the KÃÆ'¶lner Wurst ("Cologne Sausage") by German Chancellor Konrad Adenauer (1876-1967).

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Gallery

src: www.kingsford.com

See also

• List of sausages
• List of smoked foods

src: www.forallworld.com

References

src: www.fortunasausage.com

External links

• Sausage on Curlie (based on DMOZ)
• The English Sausage by The English Breakfast Society

Source of the article : Wikipedia