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as a primary ingredient. It is prepared using pork or beef/veal, or a combination of pork and beef. It can be prepared using fresh or dried garlic, including dried granulated garlic.
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272:"How gamma irradiated and ethylene oxide treated spices affect the microbial quality, shelf life, and flavor of garlic sausage"
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Kozačinski, L.; Hadžiosmanović, M.; Fleck, Ž. Cvrtila; Zdolec, N.; Filipović, I.; Kozačinski, Z. (March 2008).
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Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages at Home
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235:Food Service Manual for Health Care Institutions
270:Vajdi, M.; Pereira, R.R.; Gallop, R.A. (1973).
312:"Saucissons a l'Ail (French garlic sausages)"
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139:The Complete Idiot's Guide to Sausage Making
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204:. Storey Publishing, LLC. p. 84.
20:Homemade garlic sage breakfast sausage
238:. J-B AHA Press. Wiley. p. 520.
102:Great Sausage Recipes and Meat Curing
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301:. MESO. Vol. 10 Issue 1. pp. 74-80.
198:Peery, S.M.; Reavis, C.G. (2002).
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136:Hurt, J.; King, J. (2012).
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276:Food Product Development
42:. In the United States,
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72:List of garlic dishes
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173:Duff, J.C. (1899).
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64:Food portal
328:Categories
83:References
44:knackwurst
284:0015-654X
339:Sausages
50:See also
29:sausage
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33:garlic
291:2017
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