Sausage

This article is about the prepared meat. For other uses, see Sausage (Multiple Choice). Keelbasa Biala (white sausage), ginkova (cooked by smoke), slaska and podhalanska styles (Poland)

Sausage is a food made from beef and pork meat. Generally, this includes powdered pork fat (fatback), salt, herbs and spices.

Generally sausage is made in a shell which is traditionally made of intestine, but sometimes also synthetic. Some sausages are cooked during processing and later the shell can be removed.

Sausage creation is a traditional food conservation technique. Sausage can be preserved by curing, drying, or smoke. History Sausage in Hungary

Sausage is a result of economical butcher-karma. Traditionally, sausage makers use tissues and organs that are completely foody and nutritious, but which are not particularly attractive - such as scraps, organ meat, blood and fat - in a form whereby their Protection is permitted: Usually, salted and filled in a cylindrical shell, which is made by cleansing the intestine of the animal and reversing it, resulting in its special cylindrical shape It is very important. Therefore, sausage, pudding and salami are one of the oldest food items, which are immediately cooked, eaten, or dried up to different limits.

The first time sausage was made by the early humans, under which they filled the roasted intestines in the stomach. In ancient times, about 589 BC It mentions that a Chinese sausage called làcháng used goat and sheep meat. Greek poet Homer mentioned a kind of blood sausage in the Odyssey and Epicrhamas wrote a comedy titled The Sausage. Evidence shows that sausage was already popular among both the ancient Greeks and Romans and it is quite possible that it was also popular among the illiterate tribes settled in a large part of Europe. German wurst: liver sausage, blood sausage and ham sausage

Sausage originated in Italy, in Lucania, now known as Basilicata.

Philosophers like Cicerau and Marshall have mentioned a type of sausage named Lucanica, which was widespread in Italy and was introduced by Lukenia slaves during the Roman Empire. During the Roman Emperor Nero's reign, sausage was associated with Lupercalia festival. In the Byzantine Empire in the early 10th century, Leo VI the Voice declared illegal production of blood sausages in the wake of food poisoning.

Traditionally, the cases of sausage shells were made from cleansed intestines, or stomach in the cases of haggis and other traditional pudding. Today, however, natural shells are often replaced by collagen cellulose or even plastic shells, especially in the case of industrialized sausages.

Certain types of sausages, such as chopped sausages are prepared without shelling. In addition, luncheon meat and sausage meat are now available in tin cans and jars without shell.

In the most basic sausage, there is a cut or powdered meat in a piece, which is filled in a shell. The meat can be of any animal, but traditionally beef, pork, or calf meat.

The proportion of meat and fat depends on its style and manufacturer, but in the United States, by legal fat content we have 30%, 35%, or 50% weight, depending on its style. The United States Department of Agriculture defines the content for various sausages and generally bans fillers and expanses. In most traditional styles of sausage from Europe and Asia, bread-based fillings are not used and except for flavor enhancement ingredients, it is made of 100% meat and fat. In Britain and other countries with English food tradition, bread and starch-based filling is up to about 25% of the total content. Filling used in many sausages helps keep their shape.

As the flesh shrinks as the heat causes, the fill is spread and soaked in the moisture content of the meat.

The word sausage is derived from the ancient French word sausichi and the Latin word salus, meaning salted. Classification of sausages Sausage from réunion Swojka (Polish) Kraznenska (Polish) Jinkova (Polish)

Classification of sausage is subject to regional differences of beliefs. Various bases like material type, stability and preparation are used. Among the fresh, ripe and dried sausages in the English-speaking world, the following distinction seems acceptable:

The different tastes of some sausages are caused by lactobacillus, pediaococcus or microkox (added as starter culture) or by fermentation by natural vegetation during the cure.

Other countries, however, use different methods of classification. For example, Germany, which boasts more than 1200 types of sausages, distinguishes between raw, cooked and pre-cooked sausage.

In Italy, the basic difference is:

In the US, a special sausage called Pickled Sausage is found, usually found in small tubs along the gas stations and road side. These are usually a smoke-cooked or boiled sausage, which are of a highly processed hot dog or kielbasa style, which are boiled in boiling salted vinegar, salt, spices and often in a pink color, and then they are mixed with mason jars. Is packed in. These single blisters are available in packs or are sold even by removing them from a jar. They are shelf stable (without refrigeration) and are often presented as an alternative to snack of beef jerky, slim jims and other dry fish.

In some countries the type of sausage is traditionally classified according to the areas of sausage production: National varieties Sausage made in Russia

Many countries and regions have their own special sausage, in which meat and other ingredients originally found in the area which are used in traditional dishes are used. Europe Britain and Ireland Sausage, seen in The Covered Archate, Oxford.

In Britain and Ireland, sausage is a very popular and common feature of national food and popular culture.

British and Irish sausages are usually made from raw pork or beef mixed with various varieties of herbs and spices and cereals, many of which are traditionally associated with the region (e.g. Cumberland sausage as usual). Generally there are some quantities of rusk or bread-rusk, and they are traditionally cooked, grilled or roasted before eating.

Because of their habit of bruising due to contraction while baking, they are commonly referred to as bangers, especially when they are served with their most common companion, mashed potatoes, which are used in the form of Bangers and Mash Constitute a bi-national dish called. (Bunger designation has been used since at least 1919, and it is often said that it became popular during the Second World War when due to the lack of meat, the composition of the sausage mixture was forced to add water, due to which The possibility of bursting with heat increased.)

Due to the health concerns generated due to the quality of meat used in commercially produced sausages (which increased due to the BSE crisis of the 1990s), the significant improvement in the quality of meat content in British sausages Under which the artistic production of high quality traditional recipes was restarted, which was previously in decline. However, in many of the available cheap sausages, mechanically recovered meat or meat slurry is used.

There are several laws related to the meat content used in sausage in the UK. For labeling pork sausage, the minimum meat content should be 42% (30% for other types of meat sausages), however, to be classified as meat, pork can contain 30% fat and 25% connective tissue. Often, in the cheapest pork sausage of the supermarket, pork sausages are not necessarily the essential meat content and they are usually labeled as 'sausages' only. These usually include MRM, which can no longer be described as a meat under the EU law.

In many counties in the UK, such as in Lincolnshire, there are now organizations that demand European Protected Designation (PDO) for their sausages so that they are made only in suitable areas and subject to certified prescriptions and quality. .

Famously, they are an essential component of the English or Irish full breakfast. In Britain alone, it is believed that more than 470 types of sausages are found; Some are made according to the traditional regional method, such as Lincolnshire or Cumberland, is made more advanced in modern ways, where fruits such as apricots or apples are mixed with meat, or some sausages are influenced by European styles Like Toulouse or Chorizo.

A popular and widely eaten snack is a sausage roll made by filling sausage-meat in puff pastry; They are sold in most of the bakery shops and are often made in homes.

They can be baked in the Yorkshire pudding solution, which makes "Todd in the hole" which is often served with onions and gravy.

In many areas "sausage meat", which is filled in poultry and meat, is sold by slicing it from a rectangular piece of condensed meat without opening it; In Scotland it is known as Lorne sausage or often sliced ​​sausage or square sausage, while its normal form is sometimes called link sausage. Lorne Sausage is quite popular in Glasgow and its surrounding areas. It is usually grilled, though it is not uncommon to have it fried.

Sausage made from slurry, which includes fried sausage after being immersed in the solution, is sold from the fish and chip shops across the UK. In England, Savello is a type of cooked sausage that is larger than a common hot dog and which is served hot. The skin of a savoel was traditionally painted with Bismarck brown dye which provided Saveloy a distinctive bright red color.

A type of small sausage, known as chipolata or 'cocktail sausage', is served on the occasion of Christmas, wrapped in dry meat of pig, and served with roasted turkey, and these Pigs in a blanket or "pigs in blankets" is known. They are also served cold throughout the children's party throughout the year.

Like Europe, regional types of sausages are overlapped with puddings such as black pudding, white pudding, pork pork, and haggus. Croatia / Serbia

Cullen is a delicious sausage made from minced pork, which is traditionally produced in Croatia (Slavonia) and Serbia (Wojewodjina) and its original designation has been preserved. This meat is less fat, but brittle and thick and spicy in taste. Capsicum gives her fragrance and color and it becomes spicy with garlic. Black pepper is not included in the original form of culean because the taste comes from cinnamon in its flavor. France Sausage in a market in the south of France

Sausage is perhaps one of the most popular dry sausages of France, of which different types are found in different areas. Sassison usually has pork meat, which is cured with a mixture of salt, alcohol and / or spirits. It is believed that regional varieties have more unconventional elements such as fruits and fruits. Germany A plate of Milzwurst - Spleen sausage, served in Munich, with mashed potatoes, mayonnaise and lemon, Germany.

Germany is known for its wide variety of sausage and its long tradition of making it. German sausages, or wurts include raw and incomplete things (no cover) such as Frankfurt, Bratwurst, Rindswurst, Nakwurste and Bokvurste. Hungary

Hungarian sausages, when cooked and cured by smoke, then they are called colbas - often different types of sausages are identified by their specific areas, for example "gulai" and "kasabai "Sausage. Since there are no words in the Hungarian language for the word "sausage" used for the entire sausage group in English, local salutes (see example of winter salami) and boiled sausage "Huruka" are often counted in the listing of regional sausage varieties Do not go The most common among boiled sausages is rice liver sausage ("mazas hurka") and blood sausage ("veres hurka"). In the first case, the main ingredient is liver, which is mixed with rice fillings. In the latter, the blood is mixed with rice, or pieces of bread rolls. Spices, black pepper, salt and margarine are added. Italy

Italian sausages (Saliccia - pl. "Salsis") are often made from pure pork. Occasionally beef may also be in it. Fennel and chilli are used as the main spices in the southern part of Italy, and black pepper and / or parsley are used in the north. Macedonia

The macedonia sausage (coloboss, lukeenac) is made with fried pork meat, onions, leeks and herbs and spices. Malta

Zlzet rhythm - Multi or Maltese sausage, is typically made from pork meat, sea salt, black peppercorns, coriander, garlic and parsley. The Netherlands

Dutch food is not known for its use in abundance of sausages in traditional dishes. Yet there are a large number of sausage varieties found in Dutch, such as Rookworst (Smoke-cooked sausage) and Slugs Worst (literally, bourget's meat or sausage), mostly on specialist butchers' shops, and still hand It is traditionally made from spices and traditionally traditionally used. Another common type in the Netherlands is the Rundurst, which is made from beef and dry sausage known as Metwort or Droge Vorst. From the Dutch name, Broadworst, it may seem that it is a type of Germany's Bratwurst but it is not so and it is closely related to the multicultural Afrikaner Boerevoos. Countries of Nordic

Nordic sausage (Danish: pølse, Norwegian: pølsa / pølse / pylsa / korv / kurv, Icelandic: bjúga / pylsa, Swedish: korv) is usually made from 60-75% very finely grated pork Black pepper, nutmeg, alspea, or sweet spices (pita mustard, onions and sugar can also be mixed) is made slightly spicy. Water, pork fat, peel, potato starch flour and soya or milk protein are often used to bind and fill. In southern Norway, grill and wiener sausage are often wrapped in a potato lampe, which is a type of lefse.

Almost all sausages are industrially cooked already and they are either heated by the consumer or hot in hot water or this is done on a hot dog stand. Since the hot dog stands are ubiquitous in Denmark, some people consider pøler, possibly a baked sausage and medisterpølse, a fried, microscopic pork, with a national dish. The most important aspect of Danish boiled sausage (never fried) is that its shell is often used for a traditional dark red dye. They are also called wienerpølser and according to the legend, it originated from Vienna where it was once ordered that one day old sausage be painted as a warning. Swedish falukorov is a similar red color sausage, but about 5 cm thick, usually wrapped in mustard and fried in the oven or fried in a slice. Contrary to ordinary sausage, this is a typical domestic dish, which is not sold at hot dog stands. Other Swedish sausages include Princekov, Flaskov and Easterbands; All of them, along with falcorco, are often served with crushed potatoes or rotmos (a vegan origin of a vegetable) instead of bread. In Iceland, Lamb meat can be used to make sausage, which gives him a different taste. Horse sausage and sheep sausage are also traditional foods in Iceland, although their popularity is declining. Finland Finnish Mustamkkara, with Lingonberry Jam

The Finnish Makara looks like a Polish sausage or bratwurst, but their taste and texture are quite different. Of course, Makara has a small form. There are exactly as many different types as Kakar. The closest relative of the exact Thin Knackwurst.

Most maize are very light-spiced and therefore they are eaten without making them, mustard, ketchup, or other tables with spices. Makara is usually grilled either, roasted on coal or open fire, cooked in steam (known as höyrymakkara) or sauna is cooked on the heating stone.

Mustamakkara is a Finnish variety, literally means black sausage. Mastamkara is made with blood and it is a feature of Tampere. It's almost like the Scottish black pudding.

When a piece made of a thick Makarara (about 10 cm diameter) is made inside a sliced ​​baking with cucumber salad and other fillings, then it becomes a porailainen after Pori's city. .

Appropriate Makara, which is made with the intention of eating as a slice, is called kestomkara. This category includes various styles such as Metwurst, Salami and Bulkancasu. Metwursty (According to etymology, this word is derived from Metwurst), is the most popular kestomaker in Finland, which includes finely ground meat, ground fat and various spices. It is not different from salami, but it is generally thick and less salty. Horse meat is also mixed separately in Metwursty, but due to the high cost of production it is now found only in a few brands. Makara, and Meitwursti, are also found with prey animals such as Deer, Muju or Reindeer Meat. Even a lohimakkara, i.e. salmon sausage, is also present.

Generally, there is no prohibition against eating horse meat in Scandinavia, but due to its low availability of suitable horse meat, its popularity has decreased. Poland Sixteen raw sausages in a wooden bowl.

Polish sausage, Kiełbasa, is found in various styles such as Swojka, Krasnojka, Szigankova, Biala, Slaska, Krakowska, Poddalanka and others. In Poland sausage is usually made of pork and sometimes made from beef. Those sausages in which less bodied additions like soy protein, potato flour or water are added, are considered low quality. Due to climatic conditions, sausage was traditionally preserved by smoke rather than drying, such as in Mediterranean countries.

Since the 14th century, Poland achieved excellence in the production of sausage, for which the royal hunting campaign run in the jungles of the Virgin should be partly thanked, under which the cheats are gifted to the country as gifts High families and religious hierarchies are sent. Detailed list of beneficiaries of this type of diplomatic generosity include the City Magistrates, Academy professors, Voywod, Schlasta and Kapitula. Usually raw meat was provided in the winter, but the processed meat throughout the whole year. In relation to varieties, prior Italian, French and German influences played a role. In general, meat and meat preserved by smoke are mentioned in the history of historian Jain Dlougos in their Annales seu cronici incliti regni Poloniae, which describes events from 965 to 1480, in which the hunter palaces in Niepołomice, along with King Władysław is also referred to the shoe of Niepołomice for the Queen Zophia, which was a hunting ground for royal Polish people from the 13th century. Portugal, Spain and Brazil

Ambuitados or Enchidos usually contain cooked meat, especially pork meats, which are cooked with aromatic herbs or spices (black pepper, red chilli, capsicum, garlic, rosemary, oregano Flowers, cloves, ginger, nutmeg, etc.)

In Spain, there is a special type of embotido named Salchicha which is similar to English or German sausage. Spanish sausage can be red or white. Red casserole is capsicum (pimenton in Spanish) and is usually fried. White sauce does not contain capsicum and can be cooked in fried or alcoholic beverages.

Although ambitudes like Spanish salchichón or Chorizo ​​can be called "sausages", they are not exactly Salchachas for Spanish speakers. Scotland

Scottish sausages are different and unique. Square sausage is a popular food to be used in breakfast. It is normally eaten as part of a full Scottish breakfast or a Scottish Morning roll. This sausage is produced as a rectangular block and is cut into different slices. It is mainly cooked with black pepper. Despite the fact of its unique flavor, square sausage is rarely seen outside of Scotland and is still quite obsolete in Highland. Other types of sausages include black pudding (of Scotts: Black pudding is like German and Polish blood sausage, Stornoway Black pudding is seen in high esteem and is currently being brought under the purview of the geographical protection of the European Union. Effort is underway. In addition, there is a popular country type of red pudding sausage (Scotts: Reed Pudding) in the north-eastern part of the country. That is prevalent and chip is the most favorite stores, where same as her chip food part is deep fried in batter. The other European sausages like chorizo ​​or baloney. Switzerland Surveyat

Sewerage, which is a cooked sausage, is often referred to as Switzerland's national food. A large number of regional sausage specialties are also present. Sweden

Phalocorv is a large-scale traditional Swedish sausage made by mixing grated meat and beef or calf meat with potato flour and light spices. This sausage is named after Falun City where it originated. Turkish

In Turkey, sausage is known as Sociology, which is made of beef.

Sucuk (which is pronounced sujak or sojak or sujuk where pressure is on the last syllable) is a type of sausage made in Turkey and neighboring Balkan countries.

Sajak are of many types, but it is mostly made from beef. It is fermented, made spicy (from garlic and black pepper) and is packed in an inedible cover which needs to be removed before eating and flaxing. A little cooked cooker is considered to be better. Its taste, like pepperoni, is tart, salted and a little raw. Some varieties are very sharp and / or smooth. In some, "tincture" of turkey, buffalo meat, sheep fat or poultry is done.

Many dishes are made from the ingredients, but grilled sugars remain the most popular. The varieties dried by smoke are eaten by "raw" by filling in sandwiches. An intestinal loop is a causative. The smoked cooker is usually straightforward. North America Frankfurter sausage

North American breakfast or country sausage is made by mixing unbaked feathers with black pepper, sage and other spices. It is usually sold in a large synthetic plastic cover, or in a protein wrapper. In some markets it is sold according to pound, without cover. It is usually sliced ​​as small patties, pan fried or cooked and crushed into egg whisker or gravy. Scrapple is a pork-based meat-based breakfast that originated in the mid-Atlantic States. Other raw sausages are also widely available in the form of links, which include Italian, Bratwurst, Chorizo ​​and Endouille.

Frankfurter or hot dog in America and Canada is the most common sausage already cooked. If the proper terminology is comply with the construction and marketing (which is not often done), then "Frankfurter" is lightweight and "hot dog" more than that. Another popular type is the Korn Dog, which grows in fine griddle and is fried on a saddle.

Other popular sausages ready for dinner, which are often eaten in sandwiches, include salami, American style bologna, Lebanese bologna, leverwurst, and head cheese. Pepperoni and Italian stole are the popular toppings of pizza. Bauhidin is popular in cajun dishes. Latin america

In most parts of Latin America, some basic types of sausages are consumed, each of which has a modest regional conversion. In large quantities, beef is used more in comparison to the Spanish equivalent of pork. This is Chorizo ​​(more moisturized and refreshing than its Spanish counterparts), Longaniza (usually similar to the Chorizo ​​but tall and thin), Morseila or Releno (Blood Sausage) and Salchichas (often similar to Hot Dog or Vienna sausage). Mexico Salchicha Oaxacuana, a type of semi-dry sausage, from the Mexican state of Oaxaca

Chorizo ​​is the most common Mexican sausage ever. It is fresh and generally dark red (in most parts of Latin America, Chorizo ​​is colorless and granulated chopped). Some chorizo ​​are so loose that they cut them off from their shell as soon as they bite; This chori of Chorizo ​​is a popular filling for Torta Sandwich, Breakfast Burrito and Taco. Salchichas, Longaniza (a tall, thin, granulated chopper meat sausage) and head cheese are also widely consumed. Argentina and Uruguay

Diverse sausages are consumed in Argentina and Uruguay. Eating as part of traditional Asadoo, chorizo ​​(spicy, spicy, beef and / or pork meat) and morasila (blood sausage or black pudding) are the most popular. The origin of both is related to Spain. A local type is Salchicha Argentina, Creole (Argentinian sausage) or the Prairaila (literal barbecue style), which is made of similar material with chorizo ​​but is thinner than it.

Salami style has hundreds of sausages. Salam Tandilero of the city of Tanland is very popular. Examples of others are: Longaniza, Canintimalo and Sopresata.

Vienna sausage is eaten as an appetizer or hot dog (called pancos), which is usually served with various sauces and salads.

Leverwurst usually gets every market and it is eaten cold by eating it or eating it in a Pâté.

Weiswurst is also a common dish, which is eaten in some areas, usually with mashed potatoes or chocolate (sauerkraut). Colombia

A Grilled Choice Served with Butterfly Arpa is one of the most common street food in Colombia.

In addition to standard Latin American sausages, dry pork sausages are served as a snack, often in beer form as a partner. These include Cabanos (salted, small, thin, served and served individually), boatifaara (of Catalan origin; spicy, small, thick and more moisturized than Cabanos) and salachins (a tall, thin and heavy scale But processed sausages served in slices). Asia China मुख्य लेख : Chinese sausage

Lap cheong (lap chong, lap chung, also known as Lop Chong) is dry pork sausage that is similar to pepperoni in appearance and feel, but is more sweet. In Southwestern China, sausage is tasted with salt, red chili and wild black pepper. People often cure sausages by smelling and drying in the air. Japan

There are fewer types of Japanese sausages, but they include sausage made of pissed fish, which is ubiquitous for convenience stores. Korea

Sunday, a type of blood sausage, a traditional Korean sausage. Popular food sold on roads, Sunday is usually prepared by steam or boiling it by filling various ingredients in the intestines of the cow or pig. The most common variation is made by filling the pig blood, cellophane noodles and barley in the intestines, but other regional variations include squid or Alaska pollock shell. Sunday is eaten as plain, stew-dried, or as part of straw-fry. The Philippines

In the Philippines, there are various types of sausages called "Longaniza" or "Longanisa", whose mixture relies on their original size: like Wigan Longaniza, Luquan Longaniza and Kebu Longaniza.

While the term Longanissa is widely used for native sausages, choriso is a more common word in visasat and mindanao. Its regional varieties are present such as wigs (which contains whole garlic and does not sweet) Lucan (there are many oatmeal leaves and pig fat is in small pieces). Most of the Longanissas have Prague powder and are rarely cooked by smoke and are usually sold fresh. Generally, there are several common variations: Thailand

Thai sausages are of many varieties. Sai-Uaya is a famous sausage in the northern part, which is filled with minced pork meat as well as herbs and chilli paste. Northeast sausages are fermented sausages, which have sour taste. Thai people also eat fresh vegetables as salad with sausage and also eat some fresh chillies. Vietnam इन्हें भी देखें: एवं एवं Pangolin Africa North Africa

Marguerite is a red, spicy sausage found in Morocco, Algeria, Tunisia and Libya, North Africa. It is also popular in the German state of France, Israel, Belgium, The Netherlands and Saarland, where it is often grilled on a whine. Merguez is made from lamb meat, beef, or a mixture of both. It can be cooked with a wide variety of spices, such as sour cream and capsicum, sweet red chilli, or harissa, for a sourness, a hot pepper paste is used to provide a red color. It is filled in a lamb shell rather than a pig shell. It is traditionally made fresh and grilled or eaten with couscous. Used in the sun-dried murgue flavor to bring sourness. It is also eaten by adding it in sandwich. South Africa

In South Africa, traditional sausages are known as boerevoors or farmer's sausages. Its contents include chefs and beef, usually mixed with pork or lamb meat and contain a high percentage of fat. Coriander and vinegar are the two most common spices for tempering, although there are many varieties. Identified pits of beef, and long spiral shape, is the identification of sausage. Boerewors are traditionally cooked on a barai (barbecue).

Boerewores can be dried in a dry-curing process similar to Biltong and in this case it is called droë wors. Oceania Australia Australian "snags" being cooked on a campfire

English style sausages, commonly called "snags" in the language of colloquial language, are popular on barbecues and are made using traditional meat like beef, pork meat and poultry meat in Australia. European-style smoked and dry sausages made from kangaroo meat have been available in recent years. The sausage made from the meat of the Australian hatch is usually very low in fat compared to beef or pork meat sausages made from the same process.

Devon is a spicy pork sausage that is similar to bologna sausage and gelbewurst. It is usually made in a large diameter and is often eaten by cooling it thin and filling it in a sandwich.

Metwurst and other German-style sausages are highly popular in South Australia, which are often made in the towns of Händorf and Tanunda, which is due to the entry of the state of German refugees in large numbers during the previous agreement. Metwurst is usually sliced ​​and cooled on sandwiches or as a snack alone.

A local variation on Kabanese, which was developed by Italian immigrants after World War II and in which local pieces of meat are used, is a popular breakfast of parties. New zealand

The sausage roll is a popular snack and party meal, such as Savaloy, Chirios and locally built Cabanosi. Traditional sausages that are similar to English bangers are eaten across the country; It is usually made of fine beef / lamb meat and bread slurry, it is very spicy and is filled in sheep's shell, which becomes crispy and torn when fried. They can be eaten for breakfast, lunch or dinner. In recent years, many international and foreign sausages have also become widely available in NZ. other forms Cabossee, Shell and cheese

Sausage can be served as a hors d'oeuvre, or in a sandwich, as a hot dog in a bread roll, wrapped in tortilla, or in recipes such as stew and casseroles. It can be served on a saddle (like a corn dog) or even on a bone. The sausage without cover is called sausage meat and can be fried or used as a filling for poultry, or food such as scotch eggs can be missing. Similarly, the sausage meat surrounded by puff pastry is called sausage roll.

Sausage can be modified to use indigenous materials. Under the Mexican style, the Spanish Chorizo ​​is mixed with oatmeal and "guajilla" red chillies so that it can be made more intense spicy.

Cheese and apples in some sausages; Or different types of vegetables are included. Vegetarian Sausage In Wikipedia cookbook Vegan Bratwurst Is an essay on

Vegan and vegan sausages are also available in some countries, or they can also be made from scratch. They can be made from a combination of tofu, seitan, nuts, pulses, mycoproteins, soya protein, vegetable or similar ingredients, or are made from other such materials that do not break during cooking. Like most substitutor products in the meat, these sausages usually come under two camps: some are given such size, color, taste, etc. so that they can imitate the flavor and texture of the meat as much as possible; Whereas other products like Glamorgan sausage rely on vegetables and spices for their natural flavor and there is no effort to imitate meat in it. Also see it In Wikipedia cookbook Sausage Is an essay on

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