Yes, it really does!
(dry) sausage
Sausage, (chorizo) in spanish, is made from excess amounts of pig. A 'company' uses the legs, ears, skin, meat, for pork products, such as bacon and ham. but the amount of unnecessary flesh left is used for chorizo. And the part that pops out from the end of the chorizo is the pig's small intestine.
No, Dry Ice is used to make fog.
That is the correct spelling of the word "cabanossi" (a mild dry sausage).
Teewurst is a soft slightly smoked spreadable sausage which tastes marvellous, but can't be had in Australia since a small goods company sold a mettwurst/salami that killed a number of people.If anyone can advise where teewurst can be purchsed please drop a line on this forum. Stefano.
To make dry sausage at home, you will need to mix ground meat with seasonings, stuff it into casings, and then hang it in a cool, dry place to dry and cure for several weeks. It's important to follow proper food safety guidelines to prevent the growth of harmful bacteria during the drying process.
le saucisson sec is a french recipe, a kind of dry cured sausage made of porksec means dry
Dry ice is simply frozen carbon dioxide
A saveloy is a stable diet of the riich and famous. It can also be a hihly seasoned dry sausage
You +1'd this publicly. Undo Fuet is a Spanish pork sausage, dry cured, like salam
"saucisse" for the cooked or to cook sausage. "saucisson" for the dry cured sausage so much better than salami that is eaten raw as an appetizer. Usually on bread with butter, and some "cornichon" pickles.
In a cooked beef sausage (dry fried/broiled/grilled/baked) there are:158 calories in 2 small to average size sausages93-94 calories in each 1 ounce or 28g.In a cooked pork sausage (dry fried/broiled/grilled/baked) there are:162 calories in 2 small to average size sausages95-96 calories in each 1 ounce or 28g..