Yes.

keilbasa is a spicy Polish sausage

It depends on the size and shape. A regular sausage would weigh about 1 pound each sausage.

Bratwurst, sausages made of beef, pork, or veal with seasonings, is equated to fast foods like the hot dog in the US. They are usually grilled or braised and can be eaten easily with just a roll or bread, so they are eaten everywhere in Germany. In homes, on the streets, in beer houses, at sporting events, etc. They are eaten on plates or as a sandwich.

This depends on if it is cooked or raw. It will last longer in the refrigerator if it is cooked. If it is raw it will last about 3 to 5 days. If it is cooked about 5 to 7 days.

I cook them on very low heat, and with no extra fat in the pan, since sausages are already so fatty. In order to stop them from sticking, I keep a spray bottle of water handy and just give them a spritz or two whenever they start to stick.

Another technique that I've heard of but never used is to just let them sit on minimum heat for ten minutes per side without trying to move them. Apparently, once one side is fully browned, it won't stick anymore.

Either way, you need low heat and a lot of patience.

It depends on the type of sausage and how much you consume of it. Sausage is a processed meat and can often be considered a red meat, both of which are found to cause a higher risk of lung, esophagus, liver, and colon cancers. Most sausages are also high in fats, cholesterol, and calories.

maybe

Any meat product, given time, will go bad, even hard sausages. The closest thing to nondegrading meat is jerky or hardtack and if left in a humid environment, these will as well. The first thing that can contribute to decay is the casing if moisture is present, even in a refrigerated environment.

All animal-based foods contain some cholesterol, so yes, turkey has cholesterol. The amount is low compared to red meats, though, and depends on the cut; turkey white meat has less cholesterol than turkey dark meat. Since a substantial amount of the cholesterol is contained in the skin and any fatty tissues, the cholesterol you consume in turkey can be reduced if you remove the skin and fat before eating.

The general idea is it was developed by the Sumerians around 3000 BC. It's probably much older than that. Once you've butchered an animal and made use of all the good bits, you chop up the bits some might consider not very nice, such as offal and noses and things, and mix them with fat. Then you squeeze them into the intestines of the deceased animal cook them one way or another. The Scottish haggis and the Irish blood puddings are cooked in the stomach of the animal. Interestingly, the Catholic church in Rome, way back, banned the sausage, for health reasons. Today sausages in most parts of the Western world are required to contain named parts of animals and a limited amount of fat. Nobody has ever been able to explain why a sausage sizzling in a pan or barbecue doesn't taste as good as it smells while cooking.

There are many sites and books to find good recipes for using smoked sausage. Also check the smoked sausage packaging, as it may list sites for recipes.

acording to the ripleys believe it or not "prerare to be shocked" edition, on the fantastic food section page 155 a giant sausage at the annual sausage festible measured 2020 meteres and was made from 28 pigs 110 pounds of salt 4 pounds of pepper 88 pounds of paprika and 11 pounds of pepper!

The proper breed name for a sausage dog is a Dachshund. This name is German and means 'Badger Dog' - however within Germany the breed is best known as the Dackel or Teckel. The Dachshund is a short-legged, elongated dog breed of the hound family.

Sick ham. It needs curing. Get it medicine immediately or it will die.

That depends on what the brand is. A few brands include: Mr.Twister(260), Auntie Anne's (Original pretzel, 340), Pretzelmaker/Pretzel Time (Original salted, 310), Stadium Pretzel (488), and Wawa's (300). There are of course brand's that probably have calorie counts even bigger than the stadium pretzel, to get a better idea on the exact calorie count of the pretzel you're eating it is best to search the name brand or call the company.

Some good marinade recipes for smoked turkey can be found from the following sources: All Recipes, Amazing Ribs, Serious Eats, Chow, Food Network, Smoking Meat.

• 1 Lightly coat the pan with olive oil and set to medium heat.

• 2

  Once hot, place the sausages in the pan. Brown each side (about a minute per).

• 3

  Reduce heat to low, add about a half cup of water and cover.

• 4

  Let cook for seven to 10 minutes or to desired tenderness, rotating the sausages half way through. If you have a meat thermometer, the ideal sausage temperature is around 160 degrees Fahrenheit

Not So long as they don't eat too much of it

Stew can be spoiled and have no odor or visible signs of spoilage. It should be refrigerated within two hours of cooking and thrown out after being refrigerated for three days at the most.

It was one way to preserve primarily pork meat for about a year without the modern convenience of refridgeration.The cured meat and sausages were hung up high in the rafters to dry be safe from rats etc It was one way to preserve primarily pork meat for about a year without the modern convenience of refridgeration.The cured meat and sausages were hung up high in the rafters to dry be safe from rats etc