It is usually shaped into half-moons on top of a small plank of wood and the outside dyed pink. Weisswurst is also a common dish in some regions, eaten usually with mashed potatoes or chucrut (sauerkraut). Some smoked variations are available but they are less common outside of butcher shops. After drying, you need to transfer them to freezer for longer keeping. Chorizo (/ tʃ ə ˈ r iː z oʊ,-s oʊ /, from Spanish [tʃoˈɾiθo]) or chouriço (from Portuguese [ʃo(w)ˈɾisu]) is a type of pork sausage.. Depending on the specific variety of bratwurst eaten, they can be extremely long, measuring over one foot. [12], Sausages are emulsion-type products. Following concerns about health and user preference (distaste for horsemeat), heightened by the BSE crisis in the 1990s and the 2013 horsemeat scandal, the quality of the meat content in many British sausages improved with a return to the artisanal production of high quality traditional recipes, which had previously been in decline. It also differentiates between saucisson and boudin ("pudding") which are similar to the British Black, White and Red puddings. [5] During the reign of the Roman emperor Nero, sausages were associated with the Lupercalia festival. Other ingredients such as grains or breadcrumbs may be included as fillers or extenders. Adopted from Vietnam comes mu yo. Pickled makkara, intended to be consumed as slices, is called kestomakkara. So, if you are wondering about Andouille vs. chorizo, we have added the differences below! The spices are often simple, comprising of ginger, nutmeg, coriander, and some other additions like salt and pepper. ③ Chorizo This popular pork sausage, typically flavored with chiles, garlic and spices, is a great addition to any dish, whether tacos, soups, stews, burritos, eggs, mussels and so on. These are: These cover a wide flavor range of flavors and country of origin, showing off the vast array of sausage properties. ", "St David's Day recipes: Glamorgan sausages", "Bibliografische Daten: GB131402 (A) ― 28 August 1919", https://en.wikipedia.org/w/index.php?title=Sausage&oldid=989776008#Philippines, Articles with Polish-language sources (pl), Short description is different from Wikidata, Wikipedia pages semi-protected against vandalism, Articles with unsourced statements from April 2018, Articles with unsourced statements from January 2019, Articles needing additional references from May 2016, All articles needing additional references, Articles containing simplified Chinese-language text, Articles containing traditional Chinese-language text, Articles with disputed statements from July 2019, Articles needing additional references from October 2019, Articles containing Norwegian-language text, Articles containing Icelandic-language text, Articles containing Swedish-language text, Creative Commons Attribution-ShareAlike License, Serbia: Sremska kobasica, Sremska salama, Sremski kulen (after the region of, Fresh sausages, mostly grilled, sometimes stewed, This page was last edited on 20 November 2020, at 23:31. All-Clad vs Cast Iron: What’s The Difference? A saveloy skin was traditionally colored with bismarck-brown dye giving saveloy a distinctive bright red color. These types of sausage are popular at barbecues and can be purchased from any butcher or supermarket. It is extremely popular as a fast food option due to its filling and easy to eat nature. It is high in fat which can be used in a variety of recipes even on its own. For other uses, see. Hence, sausages, puddings, and salami are among the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. They are most typically 10–15 cm (3.9–5.9 in) long, the filling compressed by twisting the casing into concatenated "links" into the sausage skin, traditionally made from the prepared intestine of the slaughtered animal; most commonly a pig. It is seasoned mainly with pepper. Certain sausages also contain ingredients such as cheese and apple, or types of vegetable. Sometimes, andouilles are made with rice and potato fillers. This is also from the spices used during its creation, as well as the smoking process. English style sausages, known colloquially as "snags", come in two varieties: thin, that resemble an English 'breakfast' sausage, and thick, known as 'Merryland' in South Australia. In Ukrainian sausage is called "kovbasa" (ковбаса). The flavor is distinct due to the unique mix of spices, including garlic, cayenne pepper, black pepper, onions, and wine. These sweet sausages are refrigerated rather than fried and usually, however, served for dessert rather than as part of a savory course. 2 Answers. It is usually made in a large diameter, and it is often thinly sliced and eaten cold in sandwiches. As the meat contracts in the heat, the filler expands and absorbs moisture and fat from the meat. [41] These sausages, like most meat-replacement products, generally fall into two categories: some are shaped, colored, flavored, and spiced to replicate the taste and texture of meat as accurately as possible; others such as the Glamorgan sausage rely on spices and vegetables to lend their natural flavor to the product and no attempt is made to imitate meat.