This word came from Old North French saussiche (Modern French saucisse). The word sausage was first used in English in the mid-15th century, spelled sawsyge. In the 21st century, vegetarian and vegan varieties of sausage which completely substitute plant-based ingredients for meat have become much more widely available and consumed. Sausages are made in a wide range of national and regional varieties, which differ by the types of meats that are used, the flavouring or spicing ingredients ( garlic, peppers, wine, etc.), and the manner of preparation. Most fresh sausages must be refrigerated or frozen until they are cooked. Some cured or smoked sausages can be stored without refrigeration. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, or freezing. Sausage-making is a traditional food preservation technique. Some sausages are cooked during processing, and the casing may then be removed. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. When referred to as "a sausage", the product is usually cylindrical and encased in a skin. When used as an adjective, the word sausage can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. Full Scottish breakfast: black pudding, Lorne sausage, toast, fried mushrooms and baked beansĪ sausage is a type of meat product usually made from ground meat-often pork, beef, or poultry-along with salt, spices and other flavourings.
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