 | |
| Company type | Private |
|---|---|
| Industry | Food processing |
| Founded | 1959 |
| Website | monroesausage |
 Monroe sausage cooked in a pan. | |
| Type | Sausage |
|---|---|
| Place of origin | Monroeville, Alabama |
| Associated cuisine | Cuisine of the Southern United States |
| Main ingredients | Ground pork |
Monroe Sausage is an American brand of hickory-smoked pork sausage created in Monroe County, Alabama. It is produced using natural casing.
Monroe sausage was created in the early 1940s when an unknown family started Monroe Meats and Cold Storage. The sausage gained local fame in the late 1940s by being used in sausage biscuits during the annual Monroeville Hog Festival. [1] However, the facility that produced Monroe Sausage was destroyed by Hurricane Ivan in 2004, leading to its closure. In 2007, a group of investors reopened the plant in Beatrice, Alabama. [2]
Mortadella is a large Italian sausage or luncheon meat made of finely hashed or ground cured pork, which incorporates at least 15% small cubes of pork fat. It is traditionally flavoured with peppercorns, but modern versions can also contain pistachios or, less commonly, myrtle berries. The sausage is then cooked.
Conecuh County is a county located in the south-central portion of the U.S. state of Alabama. As of the 2020 census the population was 11,597. Its county seat is Evergreen. Its name is believed to be derived from a Creek Indian term meaning "land of cane."
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs, may be included as fillers or extenders.
Braunschweiger is a type of sausage. The type of sausage the term refers to varies by region. In the German language, Braunschweiger is the demonym for people from Brunswick, but under German food law refers to a variety of mettwurst. In Austria, Braunschweiger is known as a type of parboiled sausage (Brühwurst), while American Braunschweiger is often confused with liverwurst.
Salami is a cured sausage consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among southern, eastern, and central European peasants because it can be stored at room temperature for up to 45 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami.
Chorizo is a type of pork sausage originating from the Iberian Peninsula. It is made in many national and regional varieties in several countries on different continents. Some of these varieties are quite different from each other, occasionally leading to confusion or disagreements over the names and identities of the products in question.
Sausage casing, also known as sausage skin or simply casing, is the material that encloses the filling of a sausage. Natural casings are made from animal intestines or skin; artificial casings, introduced in the early 20th century, are made of collagen and cellulose. The material is then shaped via a continuous extrusion process – producing a single sausage casing of indefinite length – which is then cut into desired lengths, usually while the extrusion process continues.
Vienna sausage is a thin parboiled sausage traditionally made of pork and beef in a casing of sheep's intestine, then given a low-temperature smoking. The word Wiener is German for 'Viennese'. In Austria, the term Wiener is uncommon for this food item, which instead is usually called Frankfurter Würstl.
Thuringian sausage, or Thüringer Bratwurst in German is a unique sausage from the German state of Thuringia which has protected geographical indication status under European Union law.
The origins of meat preservation are lost to the ages but probably began when humans began to realize the preservative value of salt. Sausage making originally developed as a means to preserve and transport meat. Primitive societies learned that dried berries and spices could be added to dried meat. The procedure of stuffing meat into casings remains basically the same today, but sausage recipes have been greatly refined and sausage making has become a highly respected culinary art.
Chinese sausage is a generic term referring to the many different types of sausages originating in China. The southern flavor of Chinese sausage is commonly known by its Cantonese name lap cheong.
Landjäger is a semidried sausage traditionally made in Southern Germany, Austria, Switzerland, and Alsace. It is popular as a snack food during activities such as hiking. It also has a history as soldier's food because it keeps without refrigeration and comes in single-meal portions. As a meal, landjäger sausage can be boiled and served with potatoes and fresh greens.
The Carniolan sausage is a Slovenian parboiled sausage similar to what is known as kielbasa or Polish sausage in North America.
Hungarian sausages are sausages found in the cuisine of Hungary. Hungary produces a vast number of sui sausage types. They may be boiled, fresh or dried, and smoked, with different spices and flavors, "hot" or "mild". Many were influenced by their neighbors and brethren.
The Morteau sausage is a traditional smoked sausage from the Franche-Comté French historical region and take its name from the city of Morteau in the Doubs department. It is smoked in traditional pyramidal chimneys, called "tuyés". It is a strongly flavoured and very dense uncooked sausage.
Kabanos, also known as cabanossi or kabana, is a long, thin, dry sausage usually made of pork which originated in Poland. They are smoky in flavor, and can be soft or very dry in texture depending on freshness. Typically, they are quite long, 60 cm (24 in), but very thin, with a diameter around 1 cm (0.39 in), and folded in two, giving them a characteristic appearance. Versions made of chicken and turkey are staples in kosher meat markets and delicatessens.
Kielbasa is any type of meat sausage from Poland and a staple of Polish cuisine. It is also known in other world cuisines; in American English, the word typically refers to a coarse, U-shaped smoked sausage of any kind of meat, which closely resembles the Wiejskasausage.
Conecuh sausage is a type of hickory smoked pork sausage made in Conecuh County, Alabama.