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Casing from beef (in bucket) and sheep (on rear edge of bucket)
Sausage casing, also known as sausage skin or simply casing, is the material that encloses the filling of a sausage. Natural casings are made from animal intestines or skin; artificial casings, introduced in the early 20th century, are made of collagen and cellulose.[1] The material is then shaped via a continuous extrusion process – producing a single sausage casing of indefinite length – which is then cut into desired lengths, usually while the extrusion process continues.
^"A Brief History of Natural Casings". The International Natural Sausage Casing Association (INSCA). 2006. Archived from the original on June 15, 2010.
Sausagecasing, also known as sausage skin or simply casing, is the material that encloses the filling of a sausage. Natural casings are made from animal...
Some sausages are cooked during processing, and the casing may then be removed. Sausage-making is a traditional food preservation technique. Sausages may...
Swabian: Wienerle or Saitenwurst) is a thin parboiled sausage traditionally made of pork and beef in a casing of sheep's intestine, then given a low-temperature...
centimetre (one-half inch) thick before cooking. Square sausage has no casing, unlike traditional sausages, and must be tightly packed into the mould to hold...
surrounding door or window openings Casing (sausage), thin covering holding the food contents of sausageCasing (submarine), platform attached to the upper...
of notable sausages. Sausage is a food and usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally...
a casing, because our soldiers learned how to prepare it." The writings of Cicero and Martial also mention Lucania as the birthplace of the sausage, confirming...
age the sausage. The two main variants of sausage are fresh and cooked. Fresh sausages involve the production of raw meat placed into casings to be cooked...
A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly...
surrounds the stomach of pig or lamb, to wrap the ingredients rather than sausagecasing. Ferrier, Morwenna (12 September 2018). "Insane about the membrane:...
changing the hole plate it is also possible to produce breadcrumbs or fill sausagecasing. After the drop from the retainer[definition needed], it is possible...
sausage in that it consists of a stuffed casing; however, the stomach itself is integral to the dish. It is not as thin as a typical sausagecasing (intestines...
some cases pork and pork liver, filled into a natural or cellulose sausagecasing. Recipes in previous centuries included a wider range of ingredients...
aromatic herbs are prioritized for flavor and are visible under the sausagecasing. One commercial producer sells a number of popular variations: original...
sausage served in the slit of a partially sliced bun. The term hot dog can refer to the sausage itself. The sausage used is a wiener (Vienna sausage)...
so-called sausage tree grows a poisonous fruit that is up to 60 cm (2 feet) long, weighs about 7 kg (15 pounds), and resembles a sausage in a casing. The genus...
such as mustard. The mixture is then rolled into sausage shapes, and then fried. There is no sausagecasing used, although egg is used to bind the mixture...
it has only eaten milk, the resulting dish is similar to cheese in a sausagecasing. It is usually plaited for serving. It is of traditional use in Roman...
and the casing is artificial rather than stomach. Food portal Scotland portal Balmoral chicken Black pudding Haggis hurling List of sausages Skirlie White...
Yale: noh máih chéung) is a white-colored sausage consisting of glutinous rice and flavoring stuffed into a casing and then steamed or boiled until cooked...
being stuffed into pork casings, it is rolled into a ball, battered, and deep-fried. Boudin blanc: Originally, a white sausage made of pork without the...
sausage, informally baloney (/bəˈloʊni/ bə-LOH-nee), is a sausage derived from the Italian mortadella, a similar-looking, finely ground pork sausage,...
Summer sausage is an American term for a sausage that can be kept without refrigeration until opened. Summer sausage is made of beef, pork, or sometimes...
pork, garlic, pepper, onions, wine, and seasonings. Once the casing is stuffed, the sausage is smoked again (double smoked). Nicknamed "The Andouille Capital...
paprika, ground pepper and binders into sausagecasing. In 2014 "Pahiyas & Longaniza Festival", 40,000 sausages were made by Rimberto Veloso, of Eker and...
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