Print Save. Want the inside scoop? Please check your inbox to verify your email address. Hot Stuff. Get the Tasting Table newsletter for adventurous eaters everywhere Sign up Your information will never be shared with a third party.
Close Tasting Table To-Dos. Around the Web. Pronunciation: loo-KAH-nih-kah. Sausage description: This spicy Greek sausage is made with lamb, pork, and orange rind. Cook it before serving.
Sausage description: This is a Danish pork sausage. Sausage description: This North African lamb sausage is seasoned with garlic and hot spices. It's often used in couscous dishes. Sausage description: At least two kinds of sausages answer to the name mettwurst. People in Cincinnati use the name to describe a kielbasa-like sausage that's made with beef and pork, seasoned with pepper and coriander, and smoked.
They like to grill it and serve it on a bun. Elsewhere, mettwurst is soft like liverwurst and ready to eat. It's usually spread on crackers and bread. Closest substitutes: kielbasa for Cincinnati's mettwurst or bratwurst for Cincinnati's mettwurst or teewurst for spreadable mettwurst. Sausage description: This is Spain salty version of blood sausage, usually made with onion or rice as a filler.
Closest substitutes: boudin rouge. Sausage description: This spicy sausage is made with beef and pork. It's hard and chewy, and makes a terrific topping for pizza. You don't need to cook it before eating. Closest substitutes: salami or lap cheong sweeter or Spanish chorizo or Canadian bacon Works well as a pizza topping. Sausage description: Louisiana cooks like to add this to bean dishes.
It's hard to find outside of Louisiana, but it's fairly easy to make from scratch. Closest substitutes: ham hocks OR smoked ham OR tasso. It's often served with potatoes. Sausage description: This is a Swedish pork sausage. Sausage description: A Pennsylvania Dutch speciality, this is a mixture of sausage and cornmeal. It's often slowly fried and served with eggs and grits. Closest substitutes: goetta or bacon as a side dish to eggs. Sausage description: This is a smoked variation of German bratwurst.
Sausage description: This is a spicy Lebanese beef sausage. Look for it in Middle Eastern markets. Sausage description: Tocino is Spanish for bacon, but in the Philippines, it refers to cured pork that's been marinated in a sweet red sauce.
Look for it in Asian markets. Pronunciation: too-LOOZ. Sausage description: This exquisite French sausage is usually made with pork, smoked bacon, wine, and garlic. It's a great sausage for a cassoulet.
Closest substitutes: kielbasa works well in a cassoulet or Italian sweet sausage. This mix is then put into casings and aged with air, drying for up to a week. To cook it, you would typically remove it from its casing and fry it up in a skillet, breaking it into smaller chunks with a fork as it cooks.
Once this sausage is cooked, people rarely eat it on its own. Instead, they use it as an ingredient in dishes ranging from scrambled eggs to refried beans and more. Its strong and spicy flavor makes it a great way to add a dash of spice to any recipe. Originating in Argentina, this type of sausage remains popular there as well as in neighboring Uruguay.
Longaniza is an unusually long pork sausage typically cured and dried during the preparation process. Whereas chorizo relies on paprika to achieve its distinctive flavor, Longaniza uses ground anise seeds. The anise seeds give Longaniza an extremely particular and distinct smell, as well as a mildly sweet taste, as opposed to some of its spicier South American counterparts. This sweet taste of the anise seeds provides a tasty and unusual contrast to the salty taste of the pork itself.
Today, Longaniza is rarely cooked, either by itself or as an ingredient in a dish. Here are just a few of the most popular varieties you might encounter on your virtual sausage tour of Asia. This type of sausage traditionally hails from northern Thailand, but its popularity has since spread, making it a common dish throughout the rest of the country as well.
Although there are a great many regional varieties of sai ua, it usually consists of minced pork flavored with red curry paste and herbs. People often grill it before eating and serve it with sticky rice, as a part of starter course or an appetizer to a meal.
Traditionally, families cooked and ate this dish at home. In modern times, however, its popularity has led it to become available in shops and restaurants as well.
It probably reminds you of the Longaniza that we discussed in Argentina. But while the two sausages have a similar point of origin, they developed in such different geographic regions that they have since become total separate entities. In the Philippines, longganisa simply refers to sausage flavored with indigenous spices.
This means in every region of the country, there are slightly different variations of this sausage. Almost all are made from pork, beef or chicken, though you can use tuna as well. Most longganisa contains Prague powder, and each variety is typically sold fresh instead of smoked. This is largely where the similarities between them end, however.
Lucban Longganisa, for example, is heavily flavored with garlic. Longganisa hamonado, on the other hand, has a distinctly sweet taste. These are just a few examples of the wide variety that exists among this one subset of sausage. This part of the world is almost certainly not the first place we would think of in a conversation on sausage origins. Nevertheless, these parts of the world developed their own unique take on sausage as well.
Try them for yourself and see what you think. This is a traditional native Hawaiian dish that has its roots far back in history. Traditionally, the dish was prepared by taking pork and a few pieces of fish, and wrapping them in luau leaves. This was then placed in an underground oven, known as an imu. While sausages are typically formed with a casing that is made out of intestine, it can be made from synthetic materials as well. However, the most popular sausages in the world are the ones that have stood the test of time and have proven to be delicacies in their own regions and abroad.
Here are a few for you to try out on your own. Smoked sausages are cured with aromatic wood which is burned to produce smoke. Many varieties of smoked sausage are uncooked like Polish sausage and then there are varieties that are fully cooked like Kielbasa. Kielbasa is the common name for Sausage in Poland.
They are a part of the staple diet in Poland and are considered a delicacy in Polish cuisine. The term usually refers to a u-shaped, smoked sausage that can be made from any type of meat. They can be made from lamb, pork, beef, turkey, chicken, and veal. Of the different varieties of Kielbasa, there is one called Kielbasa Lisiecka, which has been given special protection by the European Union.
This is Protected Geographical Indication PGI protection which is granted to exceptional agricultural products and food products that are cherished by certain regions. This is a smoked sausage that is made using pork. It originated in France and was brought to Louisiana by French Immigrants. In the US, the sausage is associated with Creole cuisine and is a coarse grained smoked sausage.
The traditional ingredients used in preparation are pork, garlic, pepper, wine, and onions. This is also complimented by the seasonings that are used after preparation.
The pig intestines that were traditionally used to make the sausage were seasoned with cayenne pepper and salt. Then they were soaked in water and a vinegar bath overnight. They were then rinsed before stuffing in to another lengthwise. Pork sausage is made from different types of pork.
Bratwurst is a pork sausage that is most prevalently eaten in Germany. The name literally means split sausage and is derived from the Old High German tongue.
Again, as with most sausages, recipes for Bratwurst vary widely by region.
0コメント