Sausage - Knowledge

1111: 796: 2514:, and other spices. It is widely sold in grocery stores in a large synthetic plastic casing, or in links which may have a protein casing. It is also available sold by the pound without a casing. It can often be found on a smaller scale in rural regions, especially in southern states, where it is either in fresh patties or in links with either natural or synthetic casings as well as smoked. This sausage is most similar to English-style sausages and has been made in the United States since colonial days. It is commonly sliced into small patties and pan-fried, or cooked and crumbled into 1916: 2047: 1633: 76: 1194: 2903: 5538: 2659: 2817: 2351: 2848: 2950: 2410: 2875: 2471: 1727: 638: 586: 2860: 6822: 5415: 2836: 2492: 1202: 960: 1391:, sliced on rye bread, eaten with an egg and mustard sauce, or in "Yayechnia z Kovbosoyu i yarnoyu" a dish of fried kovbasa with red capsicum and scrambled eggs. In Ukraine kovbasa may be roasted in an oven on both sides and stored in ceramic pots with lard. The sausage is often made at home; however it has become increasingly brought at markets and even supermarkets. Kovbasa also tends to accompany " 257: 100: 87: 2930: 1412: 2739: 1470: 3302: 2915: 2891: 2802: 991: 1951: 496: 901: 2564:. Unlike the original variety native to Northern France, Louisiana andouille has evolved to be made mainly of pork butt, not tripe, and tends to be spicy with a flavor far too strong for the mustard sauce that traditionally accompanies French andouille: prior to casing, the meat is heavily spiced with cayenne and black pepper. The variety from Louisiana is known as 6811: 4763: 753: 309: 5532: 1693: 42: 2138: 577:. On the other hand, the finest quality contain only choice cuts of meat and seasoning. In Britain, "meat" declared on labels could in the past include fat, connective tissue, and MRM. These ingredients may still be used but must be labelled as such, and up to 10% water may be included without being labelled. 1001:

In the UK and Ireland, sausages are a very popular and common feature of the national diet and popular culture. British sausages and Irish sausages are normally made from raw (i.e., uncooked, uncured, unsmoked) pork, beef, venison or other meats mixed with a variety of herbs and spices and cereals,

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traditions, many sausages contain a significant proportion of bread and starch-based fillers, which may comprise 30% of ingredients. The filler in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, the filler expands and absorbs moisture and fat from

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There are various laws concerning the meat content of sausages in the UK. The minimum meat content to be labelled pork sausages is 42% (30% for other types of meat sausages), although to be classed as meat, the pork can contain 30% fat and 25% connective tissue. Often the cheapest supermarket pork

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protein, vegetables or any combination of similar ingredients that will hold together during cooking. 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

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In Ukrainian sausage is called "kovbasa" (ковбаса). It is a general term and is used to describe a variety of sausages including "domashnia" (homemade kovbasa), "pechinky" (liver kovbasa), "krovianka" (kovbasa filled with blood and buckwheat) and "vudzhena" (smoked kovbasa). The traditional

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and others. Sausages in Poland are generally made of pork, rarely beef. Sausages with low meat content and additions like soy protein, potato flour or water binding additions are regarded as of low quality. Because of climate conditions, sausages were traditionally preserved by

2022:, like the home-style sausage, made from roughly minced pork and its fat, spiced with garlic and black pepper — this was a raw sausage, intended for roasting or grilling, but sometimes cooked by hot smoking for preservation and flavour (this variant is often called Ukrainian). 1906:

may be added to sausages, giving them a distinct taste. Horse sausage and mutton sausage are also traditional foods in Iceland, although their popularity is waning. Liver sausage, which has been compared to haggis, and blood sausage are also a common foodstuff in Iceland.

1371:) is made of pork, sea salt, black peppercorns, coriander seeds and parsley. It is short and thick in shape and can be eaten grilled, fried, stewed, steamed or even raw when freshly made. A barbecue variety is similar to the original but with a thinner skin and less salt. 2678:

have been used that typically have much less fat. 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. These types of sausage are popular at

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After the Revolution, the sausage-making was largely concentrated in large, governmentally controlled meat processing plants, often built from the American examples, which introduced new, medically controlled and industrially made styles such as omnipresent Soviet

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and tends to have a more European flavour than other Chinese sausages. This kind of sausage was first produced in a Russian-capitalized factory named Churin sausage factory in 1909. Harbin-style sausage has become popular in China, especially in northern regions.

1155:. Usually the raw meat was delivered in winter and the processed meat throughout the rest of the year. With regard to varieties, early Italian, French and German influences played a role. Meat commonly preserved in fat and by smoking was mentioned by historian 2025:

Since the return of capitalism, all imaginable types of sausage are produced and imported in Russia, but the traditional styles, be it a factory made Doctor's bologna, artisanal links of delicately smoked Ukrainian or boldly red Krakow, or buckwheat-stuffed

733:; also lap chong, lap chung, lop chong) are dried pork sausages that look and feel like pepperoni but are much sweeter. In southwestern China, sausages are flavored with salt, red pepper and wild pepper. People often cure sausages by smoking and air drying. 1018:, and are traditionally cooked by frying, grilling or baking. 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 1847:

is a sausage made of a grated mixture of pork and beef or veal with potato flour and mild spices, similarly red-dyed sausage, but about 5 cm thick, usually baked in the oven coated in mustard or cut in slices and fried. The sausage got its name from

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depends upon the style and producer. The meat content as labelled may exceed 100%, which happens when the weight of meat exceeds the total weight of the sausage after it has been made, sometimes including a drying process which reduces water content.

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that have a unique taste and are different from most sausages found internationally. Sai oua is an ancient Lao word that literally combines sai (intestine) with ua (stuffed). It originated from Luang Prabang, an ancient royal capital of the former

3493: 1852:, the city from where it originates, after being introduced by German immigrants who came to work in the region's mines. Unlike most other ordinary sausages it is a typical home dish, not sold at hot dog stands. Other Swedish sausages include 618:

beef sausage. It is made with minced beef and tallow, marinated with garlic, salt, chillies and spices, and stuffed into cow's or buffalo's small intestines. It is then fermented through dehydration. Belutak is a common side dish alongside

781:(1898–1967), the king's personal chef and master of ceremonies. Both sai ua and sai gork are some of the most popular traditional Lao dishes enjoyed by Lao people not only in Laos but also in countries where Lao people have migrated to. 1492:

is almost always made of pork cured with salt, spices, and occasionally wine or spirits, but it has many variants which may be based on other meats and include nuts, alcohol, and other ingredients. It also differentiates between

2717:, developed by Italian migrants after World War II using local cuts of meat, is a popular snack at parties. The Don small goods company developed a spiced snack-style sausage based on the cabanossi in 1991 called Twiggy Sticks. 2086:, is found in both cured and fresh varieties. They are made with pork meat and blood, usually adding rice, garlic, paprika and other spices. There are many regional variations, and in general they are either fried or cooked in 2430:. It is fresh and usually deep red in color (in most of the rest of Latin America, chorizo is uncolored and coarsely chopped). Some chorizo is so loose that it spills out of its casing as soon as it is cut; this crumbled 2482:

are particularly well known there. The links, especially of those from Cojutepeque, are separated with corn husks tied in knots (see photo). Like most chorizos in Latin America, they are sold raw and must be cooked.

1321:('fresh sausage') is a type of sausage that is usually made somewhat spicy. It is made from fresh meat (often pork) and fat, and is flavoured with spices, salt, and pepper, and traditionally stuffed into natural gut 1965:

Traditional Russian cuisine eschews the fine cutting or grounding of meat. Thus sausagemaking, though generally known in Russia since at least 12th century, was not popular and largely started in earnest with the

3998: 1830:, a fried, finely ground pork and bacon sausage. The most noticeable aspect of Danish boiled sausages (never the fried ones) is that the casing often contains a traditional bright-red dye. They are also called 1142:

Since the 14th century, Poland excelled in the production of sausages, thanks in part to the royal hunting excursions across virgin forests with game delivered as gifts to friendly noble families and religious

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rely on spices and vegetables to lend their natural flavor to the product and no attempt is made to imitate meat. While not vegetarian, the soya sausage was invented 1916 in Germany. First known as

286:, blood, and fat to help preserve them. They then stuffed them into tubular casings made from the cleaned intestines of the animal, producing the characteristic cylindrical shape. Hence, sausages, 557:

Many traditional styles of sausage from Asia and mainland Europe use no bread-based filler and include only meat (lean meat and fat) and flavorings. In the United Kingdom and other countries with

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or on a Scottish morning roll. The sausage is produced in a rectangular block and individual portions are sliced off. It is seasoned mainly with pepper. It is rarely seen outside Scotland.

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can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. When referred to as "a sausage", the product is usually cylindrical and encased in a skin.

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is also popular. Sausages made in the French tradition are popular in Québec, Ontario, and parts of the Prairies, where butchers offer their own variations on the classics. Locals of

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filler such as breadcrumbs or grains, seasoning and flavourings such as spices, and sometimes others such as apple and leek. The meat may be from any animal but is often pork, beef or

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generally contain hashed meat, most commonly pork, seasoned with aromatic herbs or spices (pepper, red pepper, paprika, garlic, rosemary, thyme, cloves, ginger, nutmeg, etc.).

3753: 2713:, due to the large German immigration to the state during early settlement. Mettwurst is usually sliced and eaten cold on sandwiches or alone as a snack. A local variation on 4652: 1240:

seeds and chilli are generally used as the primary spices in the South of Italy, while in the center and North of the country black pepper and garlic are more often used.

3990: 1978:, while the newer purely meat varieties were made in German and Polish styles, often highly spiced and loaded with preservatives for non-refrigerated storage. One of the 1299:

regions that includes mashed liver. The style from Abruzzo includes pork liver, heart, lungs, and pork cheek, and is seasoned with garlic, orange peel, salt, pepper, and

4521: 4061: 3286: 3181: 2151:, a cooked sausage, is often referred to as Switzerland's national sausage. A great number of regional sausage specialties exist as well, including air-dried such as 190:

Sausages are made in a wide range of national and regional varieties, which differ by the types of meats that are used, the flavouring or spicing ingredients (e.g.,

3389: 4031: 2383:, Colombia. In addition to the standard Latin American sausages, dried pork sausages are served cold as a snack, often to accompany beer drinking. These include 1257:. Lucanica's recipe changed over the centuries and spread throughout Italy and the world with slightly different names. Today, lucanica sausage is identified as 2602:, which is a hot dog that is deep fried in cornmeal batter and served on a stick. A common and popular regional sausage in New Jersey and surrounding areas is 554:

specifies that the fat content of different defined types of sausage may not exceed 30%, 35% or 50% by weight; some sausages may contain binders or extenders.

161:, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are 3798: 4611: 596:

Many nations and regions have their own characteristic sausages, using meats and other ingredients native to the region and employed in traditional dishes.

187:, or freezing. Some cured or smoked sausages can be stored without refrigeration. Most fresh sausages must be refrigerated or frozen until they are cooked. 6666: 2720:

In Australia it is common to eat a sausage on a single slice of bread topped with onions and either tomato or barbeque sauce. This food item is known as a

3674: 3700: 3077: 2239:(literally, barbecue-style), made of the same ingredients as the chorizo but thinner. There are hundreds of salami-style sausages. Very popular is the 2101:

in Spanish) and are usually fried; they can also contain other spices such as garlic, pepper or thyme. The most popular type of red sausage is perhaps

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kingdom (1353–1707) located in Northern Laos. Sai ua moo (Lao sausage made with pork meat) was listed among a collection of hand-written recipes from

3237: 4091: 2598:, also known as frankfurters or wieners, are the most common pre-cooked sausage in the United States and Canada. Another popular variation is the 551: 795: 4275: 3522: 1970:, when a lot of Western products and practices were introduced. Traditional sausages were based on mixing meat with cereals, much like modern 1329:('fresh chilli sausage') is a spicy sausage flavoured with chopped garlic, salt, and chilli pepper (which gives the sausage a redder colour). 534:

A sausage consists of meat cut into pieces or ground, mixed with other ingredients, and filled into a casing. Ingredients may include a cheap

6478: 4582: 4256: 3249: 3167: 3137: 6483: 3561: 4417: 4626: 3726: 3449: 569:, almost any part of the animal can end up in sausages, varying from cheap, fatty specimens stuffed with meat blasted off the carcasses ( 2816: 1793:

and soy or milk protein are often added for binding and filling. In southern Norway, grilled and wiener sausages are often wrapped in a

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In some jurisdictions foods described as sausages must meet regulations governing their content. For example, in the United States The

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Vienna sausages are eaten as an appetizer or in hot dogs (called panchos), which are usually served with different sauces and salads.

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region. These sausages differ from the Tuscan style sausage due the addition of crumbed, dried fennel seeds to the other spices used.

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or accompanied by simple boiled potatoes. It sometimes has a very thick skin so is cut open lengthwise before eating. "Vienesa"s or

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across the country. The extended list of beneficiaries of such diplomatic generosity included city magistrates, academy professors,

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varieties of sausage in which plant-based ingredients are used instead of meat have become much more widely available and consumed.

4463: 3214: 4113: 1333:('dried sausage') is an air dried sausages typically made from either the meat of domestic pigs or from the meat from wild boars. 4648: 2163:

In most of Latin America, a few basic types of sausages are consumed, with slight regional variations on each recipe. These are

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cooking. Traditionally it is smoked over pecan wood or sugar cane as a final step before being ready to eat. In Cajun cuisine,

454: 4505: 4299: 5451: 5344: 4185: 3879: 2132: 1433: 744:, a segment of Taiwanese pork sausage is wrapped in a sticky rice sausage to make this delicacy, usually served chargrilled. 741: 724: 696: 662: 436: 4053: 3968: 3153: 2291:

is the most common type of sausage, or at least the most common name in Chile for sausages that also could be classified as

4482: 3930: 143:, spices and other flavourings. Other ingredients, such as grains or breadcrumbs, may be included as fillers or extenders. 4248: 4242: 3382: 3317: 2557:, originating in North Carolina, is made with pork, liver, and cornmeal or rice. All were developed by German immigrants. 2270:

is usually found in every market. Weisswurst is also a common dish in some regions, eaten usually with mashed potatoes or

688: 654: 428: 6765: 2847: 2299:(or less) and seasoned with finely ground garlic, salt, pepper, cumin, oregano, paprika and chilli sauce. The cities of 1806:

Virtually all sausages will be industrially precooked and either fried or warmed in hot water by the consumer or at the

1532:, a soft, light-colored sausage made of chicken, pork, or veal, or a mixture, and usually also containing eggs and milk; 3429: 3364: 2397:

origin; spicier, shorter, fatter and moister than cábanos, often eaten raw, sliced and sprinkled with lemon juice) and

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Due to their habit of often exploding due to shrinkage of the tight skin during cooking, they are often referred to as

518:, or even plastic casings, especially in the case of industrially manufactured sausages. However, in some parts of the 6628: 6488: 4842: 4021: 1209: 1188: 1083: 570: 3783: 3347: 2902: 1029:, particularly when served with the most common accompaniment of mashed potatoes to form a bi-national dish known as 848:) in the southern regions. They are usually fresh or smoked sausages, distinguished primarily by either being sweet ( 367:

is about a sausage vendor who is elected leader. Evidence suggests that sausages were already popular both among the

3545: 672:) is produced in Harbin, China's northernmost major city. It is similar to Lithuanian and Polish sausages including 392:, a name which lives on in a variety of modern sausages in the Mediterranean. During the reign of the Roman emperor 6194: 5537: 3484:"A taste of satay, ambuyat, trey amok, ayam masak merah, mohinga, larp, hokkien mee, tom yum, goi cuon & adobo" 1345:, is made from various cuts of pork, including the shoulder and ham, which is chopped and mixed with herbs such as 995: 176: 3288:

The Complete Guide to Preserving Meat, Fish, and Game: Step-by-step Instructions to Freezing, Canning, and Smoking

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sausages are also available in some countries, or can be made from scratch at home. These may be made from

2007: 6877: 6872: 6862: 6462: 6437: 6405: 4747: 3125: 2066:, which are eaten uncooked, are two distinct categories. Among the cured sausages are found products like 519: 294:

are among the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees.

2018:. Traditional sausages continued to be made for local consumption by the farmers and such, often sold on 1259: 1074:

sausages do not have the necessary meat content to be described as pork sausages and are simply labelled

892:. Most Filipino sausages are made from pork, but they can also be made from chicken, beef, or even tuna. 6852: 6738: 6681: 6613: 6515: 6041: 4707: 4083: 1715: 944: 2801: 2380: 2358: 1915: 1172: 526:, Conecuh Sausage, and Kelly Foods still use natural casings, primarily from hog or sheep intestines. 2695:. It is usually made in a large diameter, and it is often thinly sliced and eaten cold in sandwiches. 2109:. White sausages do not contain paprika and can be fried, boiled in wine, or, more rarely, in water. 1632: 75: 6887: 6857: 6457: 6447: 5380: 5160: 5133: 2975: 2585: 1575: 1007: 864:). There are numerous kinds of sausages in the Philippines, usually unique to a specific region like 2019: 6748: 6442: 6425: 6420: 6415: 6410: 6400: 6392: 5370: 4272: 3644: 3618: 3518: 2822: 2546: 2046: 2003: 1606: 920: 877: 869: 1193: 6790: 6430: 6320: 6121: 5444: 5153: 5148: 5118: 5017: 4864: 3098: 2733: 2511: 1979: 1758: 1750: 1346: 1099: 1003: 908: 881: 47: 3569: 2253: 5180: 4413: 3354:. "The meat may be mixed with breadcrumbs, cereals or other ingredients such as leek or apple." 2890: 1638: 506:

Traditionally, sausage casings were made of the cleaned intestines, or stomachs in the case of

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which was previously included in meat content, but under later EU law cannot be so described.

924: 885: 833: 819: 298: 172: 5175: 3853: 183:(often in association with fermentation or culturing, which can contribute to preservation), 6785: 6686: 6580: 6575: 6084: 5996: 5922: 5907: 5857: 5328: 5192: 5113: 5078: 4742: 4700: 3904: 3547:

Dictionnaire français-laotien: Mission Pavie, exploration de l' indochine (Latin characters)

2970: 2881: 2326:. In Chile, it contains onions, spices and sometimes walnut or rice and is usually eaten at 1827: 1766: 1738: 1547: 1363: 1225: 1213: 1052: 1036: 1030: 975: 889: 865: 490: 401: 275: 154: 4447: 4177: 4171: 2350: 6721: 6623: 6061: 6016: 6006: 5847: 5624: 5481: 5083: 5047: 5032: 4937: 4921: 4847: 4486: 4467: 4303: 4279: 3854:"I ate 100 different 'pigs in blankets' at a sausage party and it was painfully delicious" 3351: 3129: 2980: 2787: 2702: 2688: 2684: 2622: 2618: 2523: 2421: 2409: 2394: 2333: 2152: 1999: 1967: 1903: 1742: 1664:

There is an enormous variety of German sausages. Some examples of German sausages include

1601: 873: 632: 558: 420: 405: 325: 279: 4361: 4310:. Consulate of Malta in South Australia Newsletter. p. 14. Retrieved on 12 October 2016. 2560:

In Louisiana, there is a variety of sausage that is unique to its heritage, a variant of

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many recipes of which are traditionally associated with particular regions (for example

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In Argentina and Uruguay, many sausages are consumed. Eaten as part of the traditional

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where it was once ordered that day-old sausages be dyed as a means of warning.

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and other traditional puddings. Today, natural casings are often replaced by

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and most likely with the various tribes occupying the larger part of Europe.

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Salchicha oaxaqueña, a type of semi-dry sausage from the Mexican state of

1684:, a dish of sausages with curry sauce, is a popular fast food in Germany. 1098:, also known as a Lorne sausage. This is normally eaten as part of a full 270:

is a natural outcome of efficient butchery. Traditionally, sausage makers

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In El Salvador, chorizos are quite common, and the ones from the city of

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time and is blessed by the priest with holy water before being consumed.

1388: 1381: 1350: 1300: 1245: 1152: 1122:, come in a wide range of styles such as swojska, krajańska, szynkowa (a 774: 769: 714: 511: 388: 17: 4344: 3619:"Once Obscured in the U.S., Lao Cooks Share and Celebrate Their Cuisine" 3070:"sausage – Origin and history of sausage by Online Etymology Dictionary" 971: 752: 308: 6656: 6520: 6370: 6233: 6159: 6026: 6001: 5971: 5963: 5947: 5932: 5842: 5837: 5832: 5817: 5807: 5757: 5564: 5501: 5468: 5230: 5197: 5143: 4962: 4942: 4859: 3591: 3450:"On a journey to become Brunei's biggest belutak producer: Nikmat Rose" 3102: 3019: 2940: 2774: 2595: 2589: 2531: 2495: 2455: 2426: 2292: 2194: 2165: 2106: 2094: 2067: 1939: 1665: 1569: 1436: in this section. Unsourced material may be challenged and removed. 1392: 1338: 1296: 1280: 1254: 1167:

covered events from 965 to 1480, with mention of the hunting castle in

1148: 828: 620: 379: 345: 287: 162: 136: 6810: 4324:. illustrated by T. Koldunenko. Lidcombe, NSW, Australia: Sova Books. 2038:

Types of sausages in Serbia include Sremska, Požarevačka, and Sudžuk.

1692: 41: 6345: 6245: 6199: 6184: 6100: 6079: 6021: 6011: 5981: 5867: 5752: 5742: 5599: 5554: 5395: 5308: 5273: 5268: 5263: 4977: 4916: 4888: 4837: 4787: 4681: 3950: 2936: 2807: 2758: 2666:

Australian sausages have traditionally been made with beef, pork and

2626: 2614: 2577: 2550: 2414: 2244: 2087: 2015: 1959: 1835: 1778: 1643: 1499: 1400: 1312: 1308: 1292: 1288: 1237: 1067: 1063: 929: 765: 704: 642: 615: 535: 507: 458: 444: 291: 191: 4577:(3rd ed.). North Adams, Mass.: Storey Books. pp. 201–212. 2498:, the most common pre-cooked sausage in the United States and Canada 2137: 301:

tablet records a dish of intestine casings filled with some sort of

2506:

is made from uncooked ground pork, breadcrumbs and salt mixed with

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Chilean Longanizas, detailed explanation of the traditional method

3592:"Laotian food - 15 Famous Dishes You Must Try When Travel in Laos" 2992: 2737: 2657: 2642: 2541:

Several varieties of meat-and-grain sausages developed in the US.

2519: 2490: 2469: 2435: 2408: 2367: 2349: 2328: 2296: 2211: 2136: 2045: 1949: 1914: 1849: 1799: 1725: 1691: 1631: 1468: 1284: 1276: 1200: 1192: 1109: 1044: 989: 958: 943:, a fermented sausage with a distinctive slightly sour taste from 899: 794: 751: 636: 584: 543: 494: 336: 307: 255: 203: 98: 85: 74: 40: 3432:

from the original on 27 December 2007 – via news.bbc.co.uk.

1899:

is made of pork, barley groats and potato and is lightly smoked.

1395:" (dyed and decorated eggs) as well as the eastern Slavic bread, 1387:

It is served in a variety of ways such as fried with onions atop

79:

A plate of bratwurst, sauerkraut and mashed potatoes, typical of

6365: 5986: 5892: 5802: 5737: 5639: 5634: 5559: 5460: 4947: 4604:"Vegetarian Sausage: Which imitation pig-scrap-product is best?" 2754: 2443: 1991: 1708: 1621: 1236:) are often made of pure pork. Sometimes they may contain beef. 1015: 1011: 948: 574: 539: 393: 219: 195: 132: 128: 120: 5433: 4696: 3120: 2401:(a long, thin and heavily processed sausage served in slices). 884:

as "skinless sausages". There are also a few dry sausages like

225: 6260: 5702: 5644: 5491: 4214:. South San Francisco : Wine Appreciation Guild. p. 3159: 2169:(raw, rather than cured and dried like its Spanish namesake), 1405: 1114:

Polish sausages: myśliwska, surowa, góralska, biała, parówkowa

876:. The most widely known sausages in Philippine cuisine is the 565:

When the food processing industry produces sausages for a low

462: 3991:"The secret life of the sausage: A great British institution" 2454:(a long, thin, lightly spiced, coarse chopped pork sausage), 2295:. The Chilean variety is made of four parts pork to one part 198:, etc.), and the manner of preparation. In the 21st century, 4461:

Gastronomy, Chile's top traditional foods: a visitor's guide

1047:. They are a popular and traditional accompaniment to roast 3318:"Eat your way along the Lower Alabama Smoked Sausage Trail" 1810:. Since hot dog stands are ubiquitous in Denmark (known as 1171:

along with King Władysław sending game to Queen Zofia from

609: 218:

was first used in English in the mid-15th century, spelled

4692: 3010: – Turkish dish of mincemeat kofta grilled on skewers 2553:

is a pork-and-oats sausage that originated in Cincinnati.

4544:"Cost of living snags the iconic Bunnings sausage sizzle" 3043: – Bulgarian dish of grilled minced meat with spices 2606:, usually thinly sliced and grilled as a breakfast meat. 1789:, onion and sugar may also be added). Water, lard, rind, 2093:

Fresh sausage may be red or white. Red sausages contain

756:

Sai Oua is an herbaceous and very tasty Lao pork sausage

5429: 2997:

Pages displaying short descriptions of redirect targets

1279:

mash', or 'liver sausage') is a sausage typically from

1139:, rather than drying, like in Mediterranean countries. 165:

during processing, and the casing may then be removed.

4649:"Bibliografische Daten: GB131402 (A) ― 28 August 1919" 2701:

and other German-style sausages are highly popular in

2683:

and can be purchased from any butcher or supermarket.

2545:

is a pork-and-cornmeal sausage that originated in the

2014:

and very status-loaded and scarce smoked sausages and

3365:"USDA Standards of Identity; see Subparts E, F and G" 3827:"Everything you want to know about pigs in blankets" 3519:"31 dishes: A guide to China's regional specialties" 3201: 3199: 3090:

Jean Bottéro, "The Cuisine of Ancient Mesopotamia",

3045:

Pages displaying wikidata descriptions as a fallback

3036:

Pages displaying wikidata descriptions as a fallback

2609:

Other popular ready-to-eat sausages, often eaten in

1078:; with even less meat content they are described as 30:

This article is about the food. For other uses, see

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www.atlasvivodechile.com retrieved 11 November 2013

1598:, usually smoked, made primarily of pork intestines 1267:(whose territory was part of the ancient Lucania). 1070:where they are boiled without first being browned. 937:and fresh herbs. Another grilled sausage is called 3477: 3475: 812:In the Philippines, sausages are generally called 378:The most famous sausage in ancient Italy was from 4237: 4235: 3646:Philippine Food, Cooking, & Dining Dictionary 3443: 3441: 3439: 2105:, a thin and long paprika sausage originating in 1526:Fresh sausages, mostly grilled, sometimes stewed 4569:Peery, Susan Mahnke; Reavis, Charles G. (2002). 4247:. H.f. Ullman/Tandem Verlag GmbH. 2008. p. 3064: 3062: 3060: 2995: – Middle Eastern and South Asian meatballs 2336:are also very common and are mainly used in the 2322:, generally known elsewhere in Latin America as 1039:is a dish consisting of small sausages (usually 1022:of the slaughtered animal; most commonly a pig. 4114:"From North to South, Italian Sausages Variety" 4084:"The Lucanica di Picerno, A Historical Sausage" 2786:("Cologne Sausage") by later German Chancellor 2387:(salty, short, thin, and served individually), 1082:(an unregulated name). These typically contain 919:, some of which are specialities of a specific 400:festival. Early in the 10th century during the 90: 2474:Typical sausages from Cojutepeque, El Salvador 2060:, which are eaten cooked, and cured sausages, 933:, a grilled minced pork sausage flavored with 915:There are many varieties of sausages known to 5445: 4708: 4203: 4201: 4199: 4197: 3420: 3418: 3340: 3338: 2307:are known among Chileans for having the best 2219:(beef and/or pork, flavored with spices) and 1503:("pudding") which are similar to the British 1066:, sausages are often served in a stew called 1010:). They normally contain a certain amount of 481:—so high that it is considered sour by many. 8: 4627:"St David's Day recipes: Glamorgan sausages" 4244:Culinaria Italy : pasta, pesto, passion 3513: 3511: 231: 66: 60: 54: 45: 1893:(a root vegetable mash) rather than bread. 1797:, a potato flatbread somewhat similar to a 243: 237: 146:When used as an uncountable noun, the word 6388: 5452: 5438: 5430: 4884: 4715: 4701: 4693: 1887:, are often accompanied by potato mash or 1707:: λουκάνικο) is the common Greek word for 1311:sausage') is a sausage popularised in the 1175:, the most popular hunting ground for the 1161:Annales seu cronici incliti regni Poloniae 880:. Bulk sausage versions are also known in 236:). The French word came from Vulgar Latin 4388:"Argentina – The gastronomy in the World" 4320:S. Yakovenko (2013). C. Etteridge (ed.). 4176:. New York : Vintage Books. p. 3776:"banger – Search Results – Sausage Links" 2365:A grilled chorizo served with a buttered 1452:Learn how and when to remove this message 469:, ginger, and pepper. The modern type of 4022:"Square-go over status of Lorne sausage" 3016: – Iranian grilled minced meat dish 2662:Australian "snags" cooking on a campfire 1572:, a spicy mutton- or beef-based sausage; 1562:, a small, flattened sausage wrapped in 719: 175:technique. Sausages may be preserved by 111:, toast, fried mushrooms and baked beans 4507:Cincinnati Goetta: A Delectable History 4414:"La salchicha de viena cumple 200 años" 4020:Sorooshian, Roxanne (8 November 2009). 3056: 2797: 1243:An early example of Italian sausage is 224:. This word came from Old North French 3821: 3819: 3305:from the original on 19 November 2017. 3242:Handbook of fermented meat and poultry 2342:, the Chilean version of the hot dog. 1834:and legend has it they originate from 477:, mainly because of a high content of 4655:from the original on 28 February 2016 4524:from the original on 3 September 2021 4499: 4497: 4495: 4470:29 July 2009, retrieved 6 August 2013 4368:from the original on 12 February 2012 4064:from the original on 27 November 2020 3957:from the original on 13 January 2014. 3852:Thompson, Rachel (24 December 2018). 3799:"The great Christmas taste test 2017" 3786:from the original on 12 January 2014. 3525:from the original on 25 February 2014 3496:from the original on 29 November 2020 3426:"What's in the great British banger?" 3395:from the original on 12 January 2014. 3266:from the original on 3 September 2021 3217:from the original on 11 December 2018 3184:from the original on 3 September 2021 3112: 3110: 3034: – Turkish cuisine köfte variety 2119: 1714:The name 'loukaniko' is derived from 1224: 907:being freshly grilled at a market in 7: 4054:"Forklore: A Very Important Sausage" 3931:"Kevin Dundon's Irish Coddle: Today" 3703:from the original on 23 October 2013 3677:from the original on 23 October 2013 3244:. John Wiley & Sons. p. 4. 3155:The Oxford companion to Italian food 3119:Eleonora Trojan, Julian Piotrowski, 3080:from the original on 1 January 2017. 2687:is a spiced pork sausage similar to 1488:, fresh sausage that needs cooking. 1484:, cured sausage eaten uncooked, and 1434:adding citations to reliable sources 396:, sausages were associated with the 153:Typically, a sausage is formed in a 4295:Scicluna, Frank L. (January 2014). 4271:Lawrence, Georgina (30 June 2013). 4094:from the original on 14 August 2020 3729:from the original on 6 January 2014 2314:Another traditional sausage is the 1230: 542:, or poultry. The lean meat-to-fat 4625:Godwin, Nigel (27 February 2009). 4420:from the original on 12 March 2009 4394:from the original on 23 March 2012 4390:. Argentina.ar. 14 November 2007. 4345:History of sausagemaking in Russia 4001:from the original on 23 March 2010 3951:"When is a sausage not a sausage?" 3929:Dundon, Kevin (10 November 2020). 3673:. Library.cmu.ac.th. 9 July 2007. 3649:. Anvil Publishing, Incorporated. 3482:Lai S. Reyes (10 September 2020). 3316:Velasco, Eric (24 December 2021). 3028: – Dish from Southeast Europe 1982:recipes specified as much as half 1620:Other French sausages include the 1476:in a market in the south of France 25: 4637:from the original on 24 May 2012. 4614:from the original on 27 May 2013. 4591:from the original on 11 May 2016. 4120:. La Cucina Italiana. 24 May 2020 4034:from the original on 8 March 2021 3878:Neild, Barry (14 December 2013). 3756:from the original on 7 March 2021 3725:. The English Breakfast Society. 3699:. Shesimmers.com. 23 April 2011. 6821: 6820: 6809: 5536: 5530: 5414: 5413: 4761: 4689:by The English Breakfast Society 4444:La Cocina de Pasqualino Marchese 3797:Lee, Jeremy (26 November 2017). 3544:Massie, Victor-Alphonse (1894). 2948: 2928: 2913: 2901: 2889: 2873: 2858: 2846: 2834: 2815: 2800: 2641:and Italian sausage are popular 1785:or similar sweet spices (ground 1410: 1380:varieties are similar to Polish 1094:A popular breakfast food is the 764:types, but the most popular are 4602:Lapidos, Juliet (8 June 2011). 4273:ZALZETT MALTI ~ MALTESE SAUSAGE 3460:from the original on 9 May 2021 3410:The Fine Art of Italian Cooking 3291:. Atlantic Publishing Company. 2050:Sausage vendor in Madrid, Spain 1883:; all of these, in addition to 1421:needs additional citations for 1327:Salsiccia fresca al peperoncino 1179:beginning in the 13th century. 729: 649:A European-style smoked savory 455:Northern and Southern dynasties 5345:Small sausage in large sausage 3004: – Type of skewered kebab 2458:(a type of blood pudding) and 2133:Swiss sausages and cured meats 1550:, with pistachios or truffles; 826:) in the northern regions and 742:Small sausage in large sausage 709: 700: 692: 666: 658: 449: 440: 432: 1: 6479:Countries by meat consumption 2778:possible; others such as the 2588:, which is often served with 1480:French distinguishes between 1205:Italian sausages with parsley 6766:Non-vegetarian food in India 6484:Countries by meat production 4446:(in Spanish). Archived from 4297:How to make Maltese sausages 4170:Root, Waverley (1903–1992). 4145:. Apa Publications. p. 2853:Two sausage rolls on a plate 2504:breakfast or country sausage 2010:variant, as well as generic 1763:bjúga/pylsa/grjúpán/sperðill 799:Various types of Philippine 791:Longaniza § Philippines 522:, companies like Snowden's, 6489:Food and drink prohibitions 4416:. Clarin.com. 27 May 2005. 4139:Gerard-Sharp, Lisa (2016). 3997:. London. 30 October 2006. 3617:Rao, Tejal (8 March 2022). 2705:, often made in towns like 2584:are especially fond of the 1755:pølsa/pølse/pylsa/korv/kurv 1210:Sausages in Italian cuisine 1189:Sausages in Italian cuisine 571:mechanically recovered meat 408:outlawed the production of 95:(Hungarian csabai sausages) 6909: 5528: 3905:"Classic pigs in blankets" 3752:. Property People JV Ltd. 3448:Azli Azney (10 May 2021). 3285:Oster, Kenneth V. (2011). 3240:. In Toldrá, Fidel (ed.). 3211:www.victoriahansenfood.com 3092:The Biblical Archaeologist 3022: – Romanian meat roll 2731: 2462:are also widely consumed. 2371:is one of the most common 2130: 2054:In Spain, fresh sausages, 1657: 1586:Cured or smoked sausages, 1544:, made of pork intestines; 1186: 996:The Covered Market, Oxford 969: 947:(the region also known as 788: 630: 488: 123:product usually made from 29: 6804: 6531:Psychology of eating meat 6075:Black soldier fly maggots 5409: 4759: 3345:BBC: Pork sausage recipes 3132:AA Publishing. 96 pages. 3128:29 September 2011 at the 2568:and is often a staple in 2434:is a popular filling for 2318:, the Chilean version of 2179:but longer and thinner), 2175:(usually very similar to 1341:sausage'), also known as 552:Department of Agriculture 473:has a comparatively long 312:Plate of German sausage: 103:Full Scottish breakfast: 6604:Beef hormone controversy 5186:Mortadella of Campotosto 4485:11 November 2013 at the 4466:11 November 2013 at the 4286:. Retrieved 24 May 2016. 3643:Edgie Polistico (2017). 3350:26 December 2013 at the 2841:A sliced chorizo sausage 1841:The traditional Swedish 1660:Category:German sausages 1399:in Ukrainian baskets at 502:using Natural Hog Casing 248:("seasoned with salt"). 157:traditionally made from 32:Sausage (disambiguation) 4504:Woellert, Dann (2019). 4302:25 January 2017 at the 3408:, Rombauer and Becker; 3236:Zeuthen, Peter (2007). 1592:, served thinly sliced 1520:kinds of French sausage 421:Chinese type of sausage 226: 220: 6883:Northern Irish cuisine 6629:Water holding capacity 4748:List of sausage dishes 4510:. Arcadia Publishing. 4030:. Glasgow. p. 2. 3780:www.sausagelinks.co.uk 3748:Aura Kate Hargreaves. 3097::1:36-47 (March 1985) 2923:, a Thai sausage salad 2908:Some sausages grilling 2743: 2663: 2499: 2475: 2417: 2362: 2247:. Other types include 2144: 2051: 1962: 1930:(or enchidos) such as 1924: 1770: 1762: 1754: 1746: 1735: 1697: 1655: 1477: 1305:Salsiccia al finocchio 1253:after the conquest of 1206: 1198: 1115: 998: 967: 912: 809: 757: 646: 610: 593: 520:southern United States 503: 353:wrote a comedy titled 328: 264: 244: 238: 232: 112: 96: 91: 83: 72: 67: 61: 55: 46: 6614:Feed conversion ratio 6516:Ethics of eating meat 5129:Frankfurter Würstchen 4571:"Vegetarian Sausages" 4208:Bardi, Carla (2004). 3723:"The British Sausage" 3428:. 27 September 2002. 2741: 2661: 2494: 2473: 2412: 2353: 2231:(Argentine sausage), 2205:Argentina and Uruguay 2189:(blood sausage), and 2140: 2049: 1953: 1918: 1826:, perhaps along with 1816:) some people regard 1729: 1716:ancient Roman cuisine 1695: 1646:sausage, served with 1635: 1566:rather than a casing; 1472: 1204: 1197:Italian pork sausages 1196: 1113: 993: 970:Further information: 962: 945:northeastern Thailand 903: 798: 755: 641:Smoked sausages from 640: 588: 498: 311: 259: 102: 89: 78: 44: 6667:Environmental impact 5381:List of smoked foods 5134:St. Galler Bratwurst 4118:lacucinaitaliana.com 3979:on 13 February 2010. 3969:"Health & Legal" 3371:on 19 December 2007. 3207:"All About Sausages" 3162:. pp. 301–302. 2976:List of smoked foods 2884:with egg and ketchup 2586:Saucisse de Toulouse 2377:Butifarras Soledeñas 2355:Butifarras Soledeñas 1666:Frankfurters/Wieners 1576:Saucisse de Toulouse 1430:improve this article 1226:[salˈsittʃa] 1055:and are served as a 1008:Lincolnshire sausage 423:has been described, 339:mentioned a kind of 5371:List of dried foods 5181:Mortadella di Prato 4687:The British Sausage 4631:The Daily Telegraph 4575:Home Sausage Making 4548:The West Australian 4364:. Asado Argentina. 4278:13 May 2016 at the 4060:. 22 January 2012. 3566:www.seasite.niu.edu 3122:Tradycyjne wędzenie 2939:(plantain banana), 2823:Vegetarian sausages 2728:Vegetarian versions 2547:Mid-Atlantic States 2243:, from the city of 2229:salchicha argentina 2004:Doktorskaya sausage 1911:Portugal and Brazil 1791:potato starch flour 1607:Saucisse de Morteau 1260:Lucanica di Picerno 1004:Cumberland sausages 986:Britain and Ireland 878:Pampanga longganisa 870:Alaminos longganisa 697:traditional Chinese 663:traditional Chinese 614:is the traditional 437:traditional Chinese 412:following cases of 6791:Warmed-over flavor 6559:Semi-vegetarianism 5176:Mortadella Bologna 3973:sausagelinks.co.uk 3623:The New York Times 3213:. 24 August 2014. 3074:www.etymonline.com 2744: 2734:Vegetarian hot dog 2664: 2500: 2476: 2440:breakfast burritos 2438:sandwiches, eggs, 2424:sausage by far is 2418: 2381:Soledad, Atlántico 2379:are sausages from 2363: 2359:Soledad, Atlántico 2223:(blood sausage or 2193:(often similar to 2145: 2052: 1963: 1925: 1736: 1698: 1696:Loukaniko Lemonato 1656: 1636:A plate of German 1538:, a blood sausage; 1478: 1465:France and Belgium 1207: 1199: 1173:Niepołomice Forest 1126:), biała, śląska, 1116: 1100:Scottish breakfast 999: 994:Sausages, seen in 968: 921:region of Thailand 913: 882:Philippine English 810: 760:There are several 758: 689:simplified Chinese 655:simplified Chinese 647: 594: 581:National varieties 504: 429:simplified Chinese 329: 299:Akkadian cuneiform 265: 242:("sausage"), from 113: 97: 84: 73: 6835: 6834: 6502: 6501: 5427: 5426: 5001: 5000: 4584:978-1-58017-471-8 4362:"Sausage-Chorizo" 4258:978-3-8331-1049-8 4173:The food of Italy 4058:Los Angeles Times 3833:. 2 December 2021 3598:. 4 November 2015 3322:Yellowhammer News 3251:978-0-470-37643-0 3169:978-0-19-860617-8 3138:978-83-61060-30-7 2810:, a cured sausage 2780:Glamorgan sausage 2670:, while recently 2617:, American-style 1980:pre-revolutionary 1613:Saucisson de Lyon 1462: 1461: 1454: 1369:Zalzett tal-Malti 1361:Maltese sausage ( 1335:Salsiccia toscana 1118:Polish sausages, 925:northern Thailand 886:Chorizo de Bilbao 386:) and was called 173:food preservation 171:is a traditional 53:(white sausage), 16:(Redirected from 6900: 6824: 6823: 6814: 6813: 6786:Roadkill cuisine 6581:Meat alternative 6576:Plant-based diet 6494:Meat substitutes 6389: 5540: 5534: 5454: 5447: 5440: 5431: 5417: 5416: 5354:Related articles 5193:Pigs in blankets 4885: 4848:Italian American 4765: 4743:List of sausages 4717: 4710: 4703: 4694: 4665: 4664: 4662: 4660: 4645: 4639: 4638: 4622: 4616: 4615: 4599: 4593: 4592: 4566: 4560: 4559: 4557: 4555: 4540: 4534: 4533: 4531: 4529: 4501: 4490: 4477: 4471: 4458: 4452: 4451: 4450:on 21 July 2010. 4436: 4430: 4429: 4427: 4425: 4410: 4404: 4403: 4401: 4399: 4384: 4378: 4377: 4375: 4373: 4358: 4352: 4342: 4336: 4335: 4322:Taste of Ukraine 4317: 4311: 4293: 4287: 4269: 4263: 4262: 4239: 4230: 4229: 4205: 4192: 4191: 4167: 4161: 4160: 4136: 4130: 4129: 4127: 4125: 4110: 4104: 4103: 4101: 4099: 4080: 4074: 4073: 4071: 4069: 4050: 4044: 4043: 4041: 4039: 4017: 4011: 4010: 4008: 4006: 3987: 3981: 3980: 3975:. Archived from 3965: 3959: 3958: 3947: 3941: 3940: 3926: 3920: 3919: 3917: 3915: 3901: 3895: 3894: 3892: 3890: 3875: 3869: 3868: 3866: 3864: 3849: 3843: 3842: 3840: 3838: 3823: 3814: 3813: 3811: 3809: 3794: 3788: 3787: 3772: 3766: 3765: 3763: 3761: 3745: 3739: 3738: 3736: 3734: 3719: 3713: 3712: 3710: 3708: 3693: 3687: 3686: 3684: 3682: 3667: 3661: 3660: 3640: 3634: 3633: 3631: 3629: 3614: 3608: 3607: 3605: 3603: 3588: 3582: 3581: 3579: 3577: 3568:. Archived from 3558: 3552: 3551: 3541: 3535: 3534: 3532: 3530: 3515: 3506: 3505: 3503: 3501: 3479: 3470: 3469: 3467: 3465: 3445: 3434: 3433: 3422: 3413: 3403: 3397: 3396: 3394: 3387: 3379: 3373: 3372: 3367:. Archived from 3361: 3355: 3342: 3333: 3332: 3330: 3328: 3313: 3307: 3306: 3282: 3276: 3275: 3273: 3271: 3233: 3227: 3226: 3224: 3222: 3203: 3194: 3193: 3191: 3189: 3146: 3140: 3118: 3114: 3105: 3088: 3082: 3081: 3066: 3046: 3037: 2998: 2971:List of sausages 2952: 2932: 2917: 2905: 2893: 2882:sausage sandwich 2877: 2862: 2850: 2838: 2819: 2804: 2420:The most common 2241:salame tandilero 2120:Nordic countries 2118:See the section 2030:, still endure. 1954:Smoked sausage. 1875: 1722:Nordic countries 1578:, often used in 1556:, thin and long; 1548:Cervelas de Lyon 1457: 1450: 1446: 1443: 1437: 1414: 1406: 1319:Salsiccia fresca 1249:, discovered by 1232: 1228: 1223: 1053:Christmas dinner 1037:Pigs in blankets 1031:bangers and mash 890:Chorizo de Macao 866:Vigan longganisa 731: 721: 711: 702: 694: 668: 660: 613: 491:Casing (sausage) 451: 442: 434: 402:Byzantine Empire 282:such as scraps, 247: 241: 235: 229: 223: 94: 92:Csabai kolbászok 70: 64: 58: 52: 21: 6908: 6907: 6903: 6902: 6901: 6899: 6898: 6897: 6838: 6837: 6836: 6831: 6816:Food portal 6808: 6800: 6722:Case-ready meat 6704: 6698: 6672:Factory farming 6633: 6590: 6542: 6508: 6498: 6467: 6380: 6137: 6131: 6056: 5961: 5952: 5774: 5654: 5625:Lamb and mutton 5541: 5535: 5526: 5463: 5458: 5428: 5423: 5405: 5349: 5338:Grilled sausage 5333: 5246: 5240: 5213: 5207: 5067: 5033:Lebanon bologna 4997: 4926: 4874: 4766: 4757: 4726: 4721: 4674: 4669: 4668: 4658: 4656: 4647: 4646: 4642: 4624: 4623: 4619: 4601: 4600: 4596: 4585: 4568: 4567: 4563: 4553: 4551: 4542: 4541: 4537: 4527: 4525: 4518: 4503: 4502: 4493: 4487:Wayback Machine 4478: 4474: 4468:Wayback Machine 4459: 4455: 4438: 4437: 4433: 4423: 4421: 4412: 4411: 4407: 4397: 4395: 4386: 4385: 4381: 4371: 4369: 4360: 4359: 4355: 4343: 4339: 4332: 4319: 4318: 4314: 4304:Wayback Machine 4294: 4290: 4280:Wayback Machine 4270: 4266: 4259: 4241: 4240: 4233: 4226: 4207: 4206: 4195: 4188: 4169: 4168: 4164: 4157: 4138: 4137: 4133: 4123: 4121: 4112: 4111: 4107: 4097: 4095: 4082: 4081: 4077: 4067: 4065: 4052: 4051: 4047: 4037: 4035: 4019: 4018: 4014: 4004: 4002: 3995:The Independent 3989: 3988: 3984: 3967: 3966: 3962: 3949: 3948: 3944: 3928: 3927: 3923: 3913: 3911: 3903: 3902: 3898: 3888: 3886: 3877: 3876: 3872: 3862: 3860: 3851: 3850: 3846: 3836: 3834: 3825: 3824: 3817: 3807: 3805: 3796: 3795: 3791: 3774: 3773: 3769: 3759: 3757: 3747: 3746: 3742: 3732: 3730: 3721: 3720: 3716: 3706: 3704: 3695: 3694: 3690: 3680: 3678: 3669: 3668: 3664: 3657: 3642: 3641: 3637: 3627: 3625: 3616: 3615: 3611: 3601: 3599: 3590: 3589: 3585: 3575: 3573: 3560: 3559: 3555: 3543: 3542: 3538: 3528: 3526: 3517: 3516: 3509: 3499: 3497: 3481: 3480: 3473: 3463: 3461: 3447: 3446: 3437: 3424: 3423: 3416: 3404: 3400: 3392: 3385: 3381: 3380: 3376: 3363: 3362: 3358: 3352:Wayback Machine 3343: 3336: 3326: 3324: 3315: 3314: 3310: 3299: 3284: 3283: 3279: 3269: 3267: 3252: 3235: 3234: 3230: 3220: 3218: 3205: 3204: 3197: 3187: 3185: 3170: 3148: 3147: 3143: 3130:Wayback Machine 3116: 3115: 3108: 3089: 3085: 3068: 3067: 3058: 3053: 3044: 3035: 2996: 2981:Pigs in culture 2967: 2960: 2953: 2944: 2933: 2924: 2918: 2909: 2906: 2897: 2894: 2885: 2878: 2869: 2865:Sausages after 2863: 2854: 2851: 2842: 2839: 2830: 2820: 2811: 2805: 2796: 2788:Konrad Adenauer 2736: 2730: 2703:South Australia 2689:Bologna sausage 2656: 2651: 2623:Lebanon bologna 2502:North American 2489: 2468: 2407: 2348: 2334:Vienna sausages 2284: 2207: 2199:Vienna sausages 2161: 2135: 2129: 2115: 2044: 2036: 2020:Kolkhoz markets 2006:and its fatter 1968:Petrine reforms 1948: 1913: 1869: 1824:national dishes 1724: 1690: 1672:, Rindswürste, 1662: 1630: 1602:Rosette de Lyon 1482:saucisson (sec) 1467: 1458: 1447: 1441: 1438: 1427: 1415: 1377: 1359: 1331:Salsiccia secca 1221: 1191: 1185: 1130:, podhalańska, 1108: 1092: 988: 983: 978: 957: 898: 874:Chorizo de Cebu 856:) or garlicky ( 793: 787: 750: 739: 635: 633:Chinese sausage 629: 607: 602: 583: 559:English cuisine 532: 493: 487: 406:Leo VI the Wise 326:Westphalian ham 254: 230:(Modern French 212: 71:styles (Poland) 35: 28: 23: 22: 15: 12: 11: 5: 6906: 6904: 6896: 6895: 6893:Ancient dishes 6890: 6885: 6880: 6875: 6870: 6865: 6860: 6855: 6850: 6840: 6839: 6833: 6832: 6830: 6829: 6827:Category: Meat 6818: 6805: 6802: 6801: 6799: 6798: 6793: 6788: 6783: 6778: 6773: 6768: 6763: 6758: 6753: 6752: 6751: 6741: 6736: 6731: 6730: 6729: 6719: 6714: 6708: 6706: 6700: 6699: 6697: 6696: 6695: 6694: 6692:Slaughterhouse 6684: 6679: 6674: 6669: 6664: 6659: 6654: 6649: 6643: 6641: 6635: 6634: 6632: 6631: 6626: 6621: 6616: 6611: 6606: 6600: 6598: 6592: 6591: 6589: 6588: 6583: 6578: 6573: 6572: 6571: 6569:Pollotarianism 6566: 6564:Pescetarianism 6556: 6550: 6548: 6544: 6543: 6541: 6540: 6539: 6538: 6528: 6523: 6518: 6512: 6510: 6504: 6503: 6500: 6499: 6497: 6496: 6491: 6486: 6481: 6475: 6473: 6469: 6468: 6466: 6465: 6460: 6455: 6450: 6445: 6440: 6435: 6434: 6433: 6423: 6418: 6413: 6408: 6403: 6397: 6395: 6386: 6382: 6381: 6379: 6378: 6373: 6368: 6363: 6358: 6353: 6348: 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5567: 5562: 5557: 5551: 5549: 5543: 5542: 5529: 5527: 5525: 5524: 5519: 5514: 5509: 5504: 5499: 5494: 5489: 5484: 5479: 5473: 5471: 5465: 5464: 5459: 5457: 5456: 5449: 5442: 5434: 5425: 5424: 5422: 5421: 5410: 5407: 5406: 5404: 5403: 5398: 5393: 5388: 5383: 5378: 5373: 5368: 5363: 5357: 5355: 5351: 5350: 5348: 5347: 5341: 5339: 5335: 5334: 5332: 5331: 5326: 5321: 5316: 5311: 5306: 5301: 5296: 5291: 5286: 5281: 5276: 5271: 5266: 5261: 5256: 5250: 5248: 5242: 5241: 5239: 5238: 5233: 5228: 5223: 5217: 5215: 5209: 5208: 5206: 5205: 5200: 5195: 5190: 5189: 5188: 5183: 5178: 5168: 5163: 5158: 5157: 5156: 5151: 5141: 5136: 5131: 5126: 5121: 5116: 5111: 5106: 5101: 5099:Braunschweiger 5096: 5091: 5086: 5081: 5075: 5073: 5072:Cooked sausage 5069: 5068: 5066: 5065: 5060: 5055: 5050: 5045: 5040: 5035: 5030: 5025: 5020: 5015: 5009: 5007: 5006:Smoked sausage 5003: 5002: 4999: 4998: 4996: 4995: 4990: 4985: 4980: 4975: 4970: 4965: 4960: 4955: 4950: 4945: 4940: 4934: 4932: 4928: 4927: 4925: 4924: 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CNN Travel. 3507: 3471: 3435: 3414: 3406:Joy of Cooking 3398: 3374: 3356: 3334: 3308: 3297: 3277: 3250: 3228: 3195: 3168: 3150:Riley, Gillian 3141: 3106: 3083: 3055: 3054: 3052: 3049: 3048: 3047: 3038: 3029: 3023: 3017: 3014:Kabab koobideh 3011: 3005: 2999: 2984: 2983: 2978: 2973: 2966: 2963: 2962: 2961: 2954: 2947: 2945: 2934: 2927: 2925: 2919: 2912: 2910: 2907: 2900: 2898: 2895: 2888: 2886: 2879: 2872: 2870: 2864: 2857: 2855: 2852: 2845: 2843: 2840: 2833: 2831: 2821: 2814: 2812: 2806: 2799: 2795: 2792: 2742:Vegan sausages 2729: 2726: 2722:sausage sizzle 2655: 2652: 2650: 2647: 2516:scrambled eggs 2488: 2485: 2467: 2464: 2406: 2403: 2347: 2344: 2283: 2280: 2206: 2203: 2160: 2157: 2128: 2125: 2114: 2111: 2043: 2040: 2035: 2032: 1947: 1944: 1912: 1909: 1822:as one of the 1730:Sausages on a 1723: 1720: 1689: 1686: 1629: 1626: 1618: 1617: 1616: 1615: 1610: 1604: 1599: 1584: 1583: 1582: 1573: 1567: 1557: 1551: 1545: 1539: 1533: 1466: 1463: 1460: 1459: 1418: 1416: 1409: 1376: 1373: 1358: 1355: 1263:, produced in 1187:Main article: 1184: 1181: 1177:Polish royalty 1159:in his annals: 1107: 1104: 1096:square sausage 1091: 1088: 987: 984: 982: 979: 956: 953: 897: 894: 807:Quiapo, Manila 789:Main article: 786: 783: 749: 746: 738: 735: 725:Cantonese Yale 631:Main article: 628: 625: 606: 603: 601: 598: 590:Sausage making 582: 579: 531: 528: 524:Monroe Sausage 500:Monroe Sausage 489:Main article: 486: 483: 414:food poisoning 410:blood sausages 369:ancient Greeks 268:Sausage making 261:Sausage making 253: 250: 211: 208: 169:Sausage making 81:German cuisine 26: 24: 14: 13: 10: 9: 6: 4: 3: 2: 6905: 6894: 6891: 6889: 6886: 6884: 6881: 6879: 6878:World cuisine 6876: 6874: 6873:Types of food 6871: 6869: 6866: 6864: 6863:Meat industry 6861: 6859: 6856: 6854: 6851: 6849: 6846: 6845: 6843: 6828: 6819: 6817: 6812: 6807: 6806: 6803: 6797: 6794: 6792: 6789: 6787: 6784: 6782: 6779: 6777: 6774: 6772: 6769: 6767: 6764: 6762: 6759: 6757: 6754: 6750: 6747: 6746: 6745: 6742: 6740: 6737: 6735: 6734:Cultured meat 6732: 6728: 6725: 6724: 6723: 6720: 6718: 6715: 6713: 6710: 6709: 6707: 6701: 6693: 6690: 6689: 6688: 6685: 6683: 6680: 6678: 6675: 6673: 6670: 6668: 6665: 6663: 6660: 6658: 6655: 6653: 6650: 6648: 6645: 6644: 6642: 6640: 6639:Meat industry 6636: 6630: 6627: 6625: 6622: 6620: 6617: 6615: 6612: 6610: 6607: 6605: 6602: 6601: 6599: 6597: 6593: 6587: 6584: 6582: 6579: 6577: 6574: 6570: 6567: 6565: 6562: 6561: 6560: 6557: 6555: 6554:Vegetarianism 6552: 6551: 6549: 6545: 6537: 6534: 6533: 6532: 6529: 6527: 6526:Animal rights 6524: 6522: 6519: 6517: 6514: 6513: 6511: 6505: 6495: 6492: 6490: 6487: 6485: 6482: 6480: 6477: 6476: 6474: 6470: 6464: 6461: 6459: 6456: 6454: 6451: 6449: 6446: 6444: 6441: 6439: 6436: 6432: 6429: 6428: 6427: 6424: 6422: 6419: 6417: 6414: 6412: 6409: 6407: 6404: 6402: 6399: 6398: 6396: 6394: 6390: 6387: 6385:List articles 6383: 6377: 6374: 6372: 6369: 6367: 6364: 6362: 6359: 6357: 6354: 6352: 6349: 6347: 6344: 6342: 6339: 6337: 6334: 6332: 6329: 6327: 6324: 6322: 6319: 6317: 6314: 6312: 6309: 6307: 6304: 6302: 6299: 6297: 6294: 6292: 6289: 6287: 6286:Luncheon meat 6284: 6282: 6279: 6277: 6274: 6272: 6269: 6267: 6264: 6262: 6259: 6257: 6254: 6252: 6249: 6247: 6244: 6240: 6237: 6235: 6232: 6231: 6230: 6227: 6225: 6221: 6218: 6216: 6213: 6211: 6208: 6206: 6203: 6201: 6198: 6196: 6193: 6191: 6188: 6186: 6183: 6181: 6178: 6176: 6173: 6171: 6168: 6166: 6163: 6161: 6158: 6156: 6153: 6151: 6148: 6146: 6143: 6142: 6140: 6134: 6128: 6125: 6123: 6120: 6118: 6115: 6113: 6110: 6108: 6105: 6102: 6098: 6095: 6091: 6088: 6087: 6086: 6083: 6081: 6078: 6076: 6073: 6071: 6068: 6067: 6065: 6063: 6059: 6053: 6050: 6048: 6045: 6043: 6040: 6038: 6035: 6033: 6030: 6028: 6025: 6023: 6020: 6018: 6015: 6013: 6010: 6008: 6005: 6003: 6000: 5998: 5995: 5993: 5990: 5988: 5985: 5983: 5980: 5978: 5975: 5973: 5970: 5969: 5967: 5965: 5959: 5955: 5949: 5946: 5944: 5941: 5939: 5936: 5934: 5931: 5929: 5926: 5924: 5921: 5919: 5916: 5914: 5911: 5909: 5906: 5904: 5901: 5899: 5896: 5894: 5891: 5889: 5886: 5884: 5883:Pacific saury 5881: 5879: 5878:Orange roughy 5876: 5874: 5871: 5869: 5866: 5864: 5861: 5859: 5856: 5854: 5851: 5849: 5846: 5844: 5841: 5839: 5836: 5834: 5831: 5829: 5826: 5824: 5821: 5819: 5816: 5814: 5811: 5809: 5806: 5804: 5801: 5799: 5796: 5794: 5791: 5789: 5786: 5785: 5783: 5781: 5777: 5769: 5766: 5765: 5764: 5761: 5759: 5756: 5754: 5751: 5749: 5746: 5744: 5741: 5739: 5736: 5734: 5731: 5729: 5726: 5724: 5721: 5719: 5716: 5714: 5711: 5709: 5706: 5704: 5701: 5699: 5696: 5694: 5691: 5689: 5686: 5684: 5681: 5679: 5676: 5674: 5671: 5669: 5666: 5665: 5663: 5661: 5657: 5651: 5648: 5646: 5643: 5641: 5638: 5636: 5633: 5631: 5628: 5626: 5623: 5621: 5618: 5616: 5613: 5611: 5608: 5606: 5603: 5601: 5598: 5596: 5593: 5591: 5588: 5586: 5583: 5581: 5578: 5576: 5573: 5571: 5568: 5566: 5563: 5561: 5558: 5556: 5553: 5552: 5550: 5548: 5544: 5539: 5533: 5523: 5520: 5518: 5515: 5513: 5510: 5508: 5505: 5503: 5500: 5498: 5495: 5493: 5490: 5488: 5485: 5483: 5480: 5478: 5475: 5474: 5472: 5470: 5466: 5462: 5455: 5450: 5448: 5443: 5441: 5436: 5435: 5432: 5420: 5412: 5411: 5408: 5402: 5399: 5397: 5394: 5392: 5389: 5387: 5384: 5382: 5379: 5377: 5374: 5372: 5369: 5367: 5364: 5362: 5359: 5358: 5356: 5352: 5346: 5343: 5342: 5340: 5336: 5330: 5327: 5325: 5322: 5320: 5317: 5315: 5312: 5310: 5307: 5305: 5302: 5300: 5297: 5295: 5292: 5290: 5287: 5285: 5282: 5280: 5277: 5275: 5272: 5270: 5267: 5265: 5262: 5260: 5259:Blood sausage 5257: 5255: 5254:Black pudding 5252: 5251: 5249: 5243: 5237: 5234: 5232: 5229: 5227: 5224: 5222: 5219: 5218: 5216: 5212:Cooked smoked 5210: 5204: 5201: 5199: 5196: 5194: 5191: 5187: 5184: 5182: 5179: 5177: 5174: 5173: 5172: 5169: 5167: 5166:Lorne sausage 5164: 5162: 5159: 5155: 5152: 5150: 5147: 5146: 5145: 5142: 5140: 5137: 5135: 5132: 5130: 5127: 5125: 5122: 5120: 5117: 5115: 5112: 5110: 5107: 5105: 5102: 5100: 5097: 5095: 5092: 5090: 5087: 5085: 5082: 5080: 5077: 5076: 5074: 5070: 5064: 5061: 5059: 5056: 5054: 5051: 5049: 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Espacenet. 4650: 4644: 4641: 4636: 4632: 4628: 4621: 4618: 4613: 4609: 4605: 4598: 4595: 4590: 4586: 4580: 4576: 4572: 4565: 4562: 4549: 4545: 4539: 4536: 4523: 4519: 4517:9781467142083 4513: 4509: 4508: 4500: 4498: 4496: 4492: 4488: 4484: 4481: 4476: 4473: 4469: 4465: 4462: 4457: 4454: 4449: 4445: 4441: 4435: 4432: 4419: 4415: 4409: 4406: 4393: 4389: 4383: 4380: 4367: 4363: 4357: 4354: 4351:, in Russian. 4350: 4346: 4341: 4338: 4333: 4331:9780987594310 4327: 4323: 4316: 4313: 4309: 4305: 4301: 4298: 4292: 4289: 4285: 4281: 4277: 4274: 4268: 4265: 4260: 4254: 4250: 4246: 4245: 4238: 4236: 4232: 4227: 4225:1-891267-54-X 4221: 4217: 4213: 4212: 4204: 4202: 4200: 4198: 4194: 4189: 4183: 4179: 4175: 4174: 4166: 4163: 4158: 4156:9781780053110 4152: 4148: 4144: 4143: 4135: 4132: 4119: 4115: 4109: 4106: 4093: 4089: 4085: 4079: 4076: 4063: 4059: 4055: 4049: 4046: 4033: 4029: 4028: 4027:Sunday Herald 4023: 4016: 4013: 4000: 3996: 3992: 3986: 3983: 3978: 3974: 3970: 3964: 3961: 3956: 3952: 3946: 3943: 3938: 3937: 3932: 3925: 3922: 3910: 3909:BBC Good Food 3906: 3900: 3897: 3885: 3881: 3874: 3871: 3859: 3855: 3848: 3845: 3832: 3828: 3822: 3820: 3816: 3804: 3800: 3793: 3790: 3785: 3781: 3777: 3771: 3768: 3755: 3751: 3744: 3741: 3728: 3724: 3718: 3715: 3702: 3698: 3692: 3689: 3676: 3672: 3666: 3663: 3658: 3656:9786214200870 3652: 3648: 3647: 3639: 3636: 3624: 3620: 3613: 3610: 3597: 3593: 3587: 3584: 3571: 3567: 3563: 3557: 3554: 3549: 3548: 3540: 3537: 3524: 3520: 3514: 3512: 3508: 3495: 3491: 3490: 3485: 3478: 3476: 3472: 3459: 3455: 3451: 3444: 3442: 3440: 3436: 3431: 3427: 3421: 3419: 3415: 3411: 3407: 3402: 3399: 3391: 3384: 3378: 3375: 3370: 3366: 3360: 3357: 3353: 3349: 3346: 3341: 3339: 3335: 3323: 3319: 3312: 3309: 3304: 3300: 3298:9781601383433 3294: 3290: 3289: 3281: 3278: 3265: 3261: 3257: 3253: 3247: 3243: 3239: 3232: 3229: 3216: 3212: 3208: 3202: 3200: 3196: 3183: 3179: 3175: 3171: 3165: 3161: 3157: 3156: 3151: 3145: 3142: 3139: 3135: 3131: 3127: 3124: 3123: 3113: 3111: 3107: 3104: 3100: 3096: 3093: 3087: 3084: 3079: 3075: 3071: 3065: 3063: 3061: 3057: 3050: 3042: 3039: 3033: 3030: 3027: 3024: 3021: 3018: 3015: 3012: 3009: 3006: 3003: 3000: 2994: 2991: 2990: 2989: 2988: 2982: 2979: 2977: 2974: 2972: 2969: 2968: 2964: 2958: 2951: 2946: 2943:(Ivory Coast) 2942: 2938: 2931: 2926: 2922: 2916: 2911: 2904: 2899: 2892: 2887: 2883: 2876: 2871: 2868: 2861: 2856: 2849: 2844: 2837: 2832: 2828: 2824: 2818: 2813: 2809: 2803: 2798: 2793: 2791: 2790:(1876–1967). 2789: 2785: 2781: 2776: 2772: 2768: 2764: 2760: 2756: 2752: 2748: 2740: 2735: 2727: 2725: 2723: 2718: 2716: 2712: 2708: 2704: 2700: 2696: 2694: 2690: 2686: 2682: 2677: 2673: 2669: 2660: 2653: 2648: 2646: 2644: 2640: 2636: 2632: 2628: 2624: 2620: 2616: 2612: 2607: 2605: 2601: 2597: 2593: 2591: 2587: 2583: 2579: 2575: 2571: 2567: 2563: 2558: 2556: 2552: 2548: 2544: 2539: 2537: 2533: 2529: 2525: 2521: 2517: 2513: 2509: 2505: 2497: 2493: 2487:North America 2486: 2484: 2481: 2472: 2465: 2463: 2461: 2457: 2453: 2449: 2445: 2441: 2437: 2433: 2429: 2428: 2423: 2416: 2411: 2404: 2402: 2400: 2396: 2392: 2391: 2386: 2382: 2378: 2375:in Colombia. 2374: 2370: 2369: 2360: 2356: 2352: 2345: 2343: 2341: 2340: 2335: 2331: 2330: 2325: 2321: 2320:blood sausage 2317: 2312: 2310: 2306: 2302: 2298: 2294: 2290: 2289: 2281: 2279: 2277: 2273: 2269: 2264: 2262: 2261: 2256: 2255: 2250: 2246: 2242: 2238: 2234: 2230: 2226: 2225:black pudding 2222: 2218: 2214: 2213: 2204: 2202: 2200: 2196: 2192: 2188: 2184: 2183: 2178: 2174: 2173: 2168: 2167: 2159:Latin America 2158: 2156: 2154: 2150: 2143: 2139: 2134: 2126: 2124: 2123: 2121: 2112: 2110: 2108: 2104: 2100: 2096: 2091: 2089: 2085: 2081: 2080:Blood sausage 2077: 2073: 2069: 2065: 2064: 2059: 2058: 2048: 2041: 2039: 2033: 2031: 2029: 2028:blood sausage 2023: 2021: 2017: 2013: 2009: 2008:Lyubitelskaya 2005: 2001: 1995: 1993: 1989: 1985: 1981: 1977: 1973: 1969: 1961: 1957: 1952: 1945: 1943: 1941: 1937: 1933: 1929: 1922: 1917: 1910: 1908: 1905: 1900: 1898: 1897: 1892: 1891: 1886: 1882: 1881: 1876: 1873: 1868: 1863: 1862: 1857: 1856: 1851: 1846: 1845: 1839: 1837: 1833: 1829: 1828:medisterpølse 1825: 1821: 1820: 1815: 1814: 1809: 1808:hot dog stand 1804: 1802: 1801: 1796: 1792: 1788: 1784: 1780: 1776: 1772: 1768: 1764: 1760: 1756: 1752: 1748: 1744: 1740: 1733: 1728: 1721: 1719: 1717: 1712: 1710: 1706: 1702: 1694: 1687: 1685: 1683: 1679: 1675: 1671: 1667: 1661: 1653: 1649: 1645: 1641: 1640: 1634: 1627: 1625: 1623: 1614: 1611: 1608: 1605: 1603: 1600: 1597: 1594: 1593: 1591: 1590: 1585: 1581: 1577: 1574: 1571: 1568: 1565: 1561: 1558: 1555: 1552: 1549: 1546: 1543: 1540: 1537: 1534: 1531: 1528: 1527: 1525: 1524: 1523: 1521: 1516: 1514: 1510: 1506: 1502: 1501: 1496: 1491: 1487: 1483: 1475: 1471: 1464: 1456: 1453: 1445: 1435: 1431: 1425: 1424: 1419:This section 1417: 1413: 1408: 1407: 1404: 1402: 1398: 1394: 1390: 1385: 1383: 1374: 1372: 1370: 1366: 1365: 1356: 1354: 1352: 1348: 1344: 1340: 1336: 1332: 1328: 1324: 1320: 1316: 1314: 1310: 1306: 1302: 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Retrieved 3154: 3144: 3121: 3094: 3091: 3086: 3073: 2987:Similar food 2986: 2985: 2935:Sausage and 2920: 2896:Raw sausages 2784:Kölner Wurst 2783: 2745: 2719: 2697: 2665: 2608: 2594: 2559: 2540: 2501: 2477: 2451: 2447: 2431: 2425: 2419: 2398: 2388: 2384: 2373:street foods 2366: 2364: 2337: 2327: 2323: 2315: 2313: 2308: 2286: 2285: 2271: 2265: 2258: 2252: 2248: 2240: 2236: 2232: 2228: 2220: 2216: 2210: 2208: 2190: 2186: 2180: 2176: 2170: 2164: 2162: 2146: 2117: 2116: 2102: 2092: 2061: 2055: 2053: 2037: 2024: 1996: 1964: 1926: 1902:In Iceland, 1901: 1894: 1888: 1884: 1878: 1865: 1859: 1853: 1842: 1840: 1832:wienerpølser 1831: 1817: 1811: 1805: 1798: 1794: 1787:mustard seed 1737: 1713: 1700: 1699: 1663: 1648:potato salad 1637: 1619: 1587: 1542:Andouillette 1530:Boudin blanc 1517: 1513:Red puddings 1498: 1494: 1485: 1481: 1479: 1448: 1442:October 2022 1439: 1428:Please help 1423:verification 1420: 1386: 1378: 1368: 1362: 1360: 1342: 1334: 1330: 1326: 1318: 1317: 1304: 1270: 1269: 1258: 1244: 1242: 1233: 1217: 1208: 1164: 1160: 1141: 1117: 1093: 1079: 1075: 1072: 1061: 1035: 1026: 1024: 1000: 938: 928: 917:Thai cuisine 914: 904: 861: 857: 853: 849: 845: 841: 837: 827: 823: 813: 811: 800: 759: 740: 730:laahp chéung 728: 720:laap6 coeng4 718: 708: 683: 677: 669: 650: 648: 608: 595: 564: 556: 549: 533: 505: 479:lactobacilli 470: 448: 424: 418: 387: 377: 362: 359:Aristophanes 354: 344: 330: 296: 266: 215: 213: 189: 167: 152: 147: 145: 139:—along with 116: 114: 38: 36: 27:Meat product 6888:Smoked meat 6858:Charcuterie 6739:Entomophagy 6727:Meat diaper 6717:Cannibalism 6393:Meat dishes 6175:Charcuterie 6138:preparation 6122:Mopane worm 6112:Mezcal worm 5361:Charcuterie 5324:Stippgrütze 5279:Head cheese 4912:Soppressata 4880:Dry sausage 4554:14 December 4528:20 November 4308:ozmalta.com 3596:Laos Travel 3500:19 November 3464:19 November 3117:(in Polish) 3008:Shish kofta 3002:Seekh kebab 2827:baked beans 2771:mycoprotein 2635:head cheese 2480:Cojutepeque 2466:El Salvador 2460:head cheese 2260:soppressata 2127:Switzerland 1974:and Polish 1919:Sausage in 1870: [ 1674:Knackwürste 1658:Main page: 1536:Boudin noir 1272:Mazzafegato 1169:Niepołomice 1157:Jan Długosz 1124:ham sausage 963:A plate of 935:curry paste 785:Philippines 762:Lao sausage 678:podhalańska 670:red sausage 573:, MRM) and 567:price point 530:Ingredients 453:) from the 364:The Knights 355:The Sausage 284:organ meats 194:, peppers, 125:ground meat 68:podhalańska 6842:Categories 6796:White meat 6771:Pink slime 6749:Artificial 6624:Tenderness 6509:psychology 6507:Ethics and 6341:Salt-cured 6047:Sea urchin 5615:Guinea pig 5401:Smallgoods 5386:Lunch meat 5366:Dried meat 5304:Liverwurst 5171:Mortadella 5154:vegetarian 5149:variations 5119:Cumberland 4988:Sobrassada 4897:Cacciatore 4870:Weisswurst 4828:Knackwurst 4823:Debrecener 4793:Braadworst 4633:. London. 4424:31 January 4398:31 January 4372:31 January 4349:Kommersant 4211:Prosciutto 4187:0679738967 3914:21 October 3863:21 October 3837:21 October 3707:6 November 3681:6 November 3454:Biz Brunei 3412:, Bugialli 3260:1039150137 3158:. Oxford: 3051:References 3041:Kebapcheta 3032:Kuru köfte 2747:Vegetarian 2732:See also: 2672:game meats 2645:toppings. 2631:liverwurst 2613:, include 2611:sandwiches 2448:Salchichas 2399:salchichón 2390:butifarras 2361:, Colombia 2309:longanizas 2305:San Carlos 2276:sauerkraut 2268:Leberwurst 2254:cantimpalo 2237:parrillera 2191:salchichas 2131:See also: 2072:salchichón 2057:salchichas 1741:sausages ( 1682:Currywurst 1678:Bockwürste 1670:Bratwürste 1654:and lemon. 1652:mayonnaise 1560:Crépinette 1474:Saucissons 1301:bay leaves 1275:sausage (' 1265:Basilicata 1041:chipolatas 1016:bread-rusk 911:, Thailand 824:longganisa 802:longganisa 685:Lap cheong 651:hóng cháng 562:the meat. 475:shelf life 471:lap cheong 467:bean sauce 425:lap cheong 398:Lupercalia 384:Basilicata 351:Epicharmus 200:vegetarian 59:(smoked), 6687:Slaughter 6609:Drip loss 6331:Rillettes 6291:Marinated 6229:Forcemeat 6215:Fermented 6155:Barbecued 6127:Palm grub 5958:Shellfish 5928:Swordfish 5863:Mahi Mahi 5693:Crocodile 5668:Alligator 5547:Livestock 5477:Cassowary 5376:Embutidos 5299:Kochwurst 5245:Precooked 5226:Bockwurst 5221:Bierwurst 5139:Gelbwurst 5104:Brühwurst 5094:Bratwurst 5089:Botifarra 5058:Skilandis 5053:Rookworst 5043:Mettwurst 5023:Krakowska 5013:Andouille 4983:Saucisson 4973:Pepperoni 4958:Longaniza 4953:Landjäger 4902:Ciauscolo 4865:Thüringer 4855:Loukaniko 4833:Kohlwurst 4818:Cotechino 4813:Chipolata 4808:Carniolan 4803:Breakfast 4798:Bratwurst 4783:Boerewors 4088:Arte Cibo 3889:4 January 3808:4 January 3733:6 January 3178:602719737 2921:Yam mu yo 2715:cabanossi 2699:Mettwurst 2693:Gelbwurst 2681:barbecues 2654:Australia 2639:Pepperoni 2604:pork roll 2582:Flin Flon 2566:Tasso ham 2562:andouille 2555:Livermush 2528:bratwurst 2452:longaniza 2288:Longaniza 2249:longaniza 2172:longaniza 2103:txistorra 2076:sobrasada 2063:embutidos 1994:of meat. 1988:saltpetre 1928:Embutidos 1896:Isterband 1880:isterband 1861:fläskkorv 1855:prinskorv 1813:Pølsevogn 1759:Icelandic 1751:Norwegian 1711:sausage. 1701:Loukániko 1639:Milzwurst 1596:Andouille 1589:saucisson 1580:cassoulet 1554:Chipolata 1522:include: 1518:Specific 1495:saucisson 1490:Saucisson 1343:sarciccia 1218:salsiccia 1145:hierarchy 1128:krakowska 1057:side dish 1020:intestine 909:Uttaradit 858:de recado 815:longaniza 779:Phia Sing 592:in Russia 516:cellulose 314:Jagdwurst 303:forcemeat 227:saussiche 214:The word 210:Etymology 159:intestine 18:Salchicha 6848:Sausages 6781:Red meat 6776:Raw meat 6705:subjects 6586:Veganism 6453:Meatball 6316:Pemmican 6301:Meatloaf 6296:Meatball 6136:Cuts and 6117:Silkworm 6107:Mealworm 6085:Crickets 5997:Crayfish 5977:Calamari 5873:Milkfish 5858:Mackerel 5853:Kingfish 5828:Flounder 5728:Pangolin 5713:Kangaroo 5698:Elephant 5683:Bushmeat 5419:Category 5319:Salceson 5284:Kaszanka 5236:Kielbasa 5124:Falukorv 5109:Cervelat 5079:Battered 5063:Teewurst 5038:Linguiça 4968:Metworst 4922:Ticinese 4731:Overview 4653:Archived 4635:Archived 4612:Archived 4589:Archived 4522:Archived 4483:Archived 4464:Archived 4418:Archived 4392:Archived 4366:Archived 4300:Archived 4284:Tal-Forn 4276:Archived 4092:Archived 4062:Archived 4038:22 April 4032:Archived 3999:Archived 3955:Archived 3858:Mashable 3784:Archived 3760:26 March 3754:Archived 3727:Archived 3701:Archived 3675:Archived 3523:Archived 3494:Archived 3489:Philstar 3458:Archived 3430:Archived 3390:Archived 3348:Archived 3303:Archived 3270:22 April 3264:Archived 3215:Archived 3188:22 April 3182:Archived 3152:(2007). 3126:Archived 3078:Archived 2965:See also 2867:roasting 2829:on toast 2707:Hahndorf 2676:kangaroo 2674:such as 2600:corn dog 2596:Hot dogs 2543:Scrapple 2536:linguica 2346:Colombia 2339:completo 2324:morcilla 2221:morcilla 2195:hot dogs 2182:morcilla 2149:cervelat 2142:Cervelat 2099:pimentón 2084:morcilla 2000:bolognas 1976:kaszanka 1956:Buryatia 1936:linguiça 1932:chouriço 1923:, Brazil 1921:Curitiba 1885:falukorv 1867:köttkorv 1844:falukorv 1783:allspice 1732:barbecue 1609:, smoked 1564:caul fat 1486:saucisse 1389:varenyky 1382:kielbasa 1351:rosemary 1246:lucanica 1234:salsicce 1222:Italian: 1153:szlachta 1149:voivodes 1120:kiełbasa 1090:Scotland 1076:sausages 896:Thailand 862:derecado 854:hamonado 850:jamonado 820:Filipino 775:Lan Xang 770:sai gork 715:Jyutping 674:kiełbasa 616:Bruneian 512:collagen 389:lucanica 382:(modern 288:puddings 274:various 245:salsicus 233:saucisse 56:szynkowa 48:Kiełbasa 6744:Marbled 6703:Related 6682:Packing 6657:Butcher 6521:Carnism 6463:Sausage 6438:Seafood 6406:Chicken 6376:Tartare 6371:Tandoor 6351:Sausage 6336:Roasted 6321:Poached 6311:Pickled 6234:Cretons 6224:supreme 6165:Braised 6160:Biltong 6062:Insects 6027:Scallop 6017:Octopus 6007:Lobster 6002:Dolphin 5972:Abalone 5964:seafood 5948:Walleye 5933:Tilapia 5908:Sardine 5898:Pollock 5848:Herring 5843:Halibut 5838:Haddock 5833:Grouper 5818:Crappie 5808:Catfish 5788:Anchovy 5758:Venison 5575:Buffalo 5565:Beefalo 5502:Ostrich 5482:Chicken 5469:Poultry 5247:sausage 5231:Kabanos 5214:sausage 5198:Saveloy 5144:Hot dog 5114:Chả lụa 5084:Bologna 5048:Morteau 5018:Kolbász 4963:Lukanka 4943:Chorizo 4938:Chinese 4860:Merguez 4843:Italian 4738:Casings 4724:Sausage 4678:Sausage 4659:24 July 3628:15 July 3602:15 July 3576:15 July 3529:3 March 3327:15 July 3103:3209946 3020:Mititei 2959:sausage 2941:Abidjan 2794:Gallery 2711:Tanunda 2668:chicken 2649:Oceania 2619:bologna 2590:poutine 2532:chorizo 2524:Italian 2496:Hot dog 2456:moronga 2432:chorizo 2427:chorizo 2422:Mexican 2395:Catalan 2385:cábanos 2301:Chillán 2293:chorizo 2272:chucrut 2233:criolla 2217:chorizo 2187:relleno 2177:chorizo 2166:chorizo 2107:Navarre 2095:paprika 2088:cocidos 2068:chorizo 2016:salamis 2012:wieners 1940:alheira 1767:Swedish 1734:in Oslo 1628:Germany 1570:Merguez 1393:pysanka 1375:Ukraine 1364:Maltese 1323:casings 1297:Tuscany 1281:Abruzzo 1255:Lucania 1214:Italian 1165:Annales 1137:smoking 1080:bangers 1027:bangers 976:Chả lụa 965:giò lụa 955:Vietnam 923:. 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