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Cajun cuisine is a style of cooking developed by the Cajun–Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French and Spanish cooking techniques into their original cuisine.
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.
Head cheese or brawn is a cold cut terrine or meat jelly that originated in Europe. It is made with flesh from the head of a calf or pig, typically set in aspic, and usually eaten cold, at room temperature, or in a sandwich. Despite its name the dish is not a cheese and contains no dairy products. The parts of the head used vary, and may include the tongue and sometimes the feet and heart but do not commonly include the brain, eyes or ears. Trimmings from more commonly eaten cuts of pork and veal are often used, with gelatin added as a binder.
A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used.
Bratwurst is a type of German sausage made from pork or, less commonly, beef or veal. The name is derived from the Old High German Brätwurst, from brät-, finely chopped meat, and Wurst, sausage, although in modern German it is often associated with the verb braten, to pan fry or roast. Beef and veal are usually incorporated amongst a blend often including pork.
Scrapple, also known by the Pennsylvania Dutch name Pannhaas, is traditionally a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices. The mush is formed into a semi-solid congealed loaf, and slices of the scrapple are then pan-fried before serving. Scraps of meat left over from butchering, not used or sold elsewhere, were made into scrapple to avoid waste. Scrapple is primarily eaten in the southern Mid-Atlantic region of the United States.
Breakfast sausage is a type of fresh pork sausage usually served at breakfast in the United States. In the United States, the predominant flavorings used for seasoning are black pepper and sage. There are also varieties seasoned with maple syrup or cayenne pepper. Some breakfast sausage is flavored with cured bacon.
Offal, also called variety meats, pluck or organ meats, is the internal organs of a butchered animal. The word does not refer to a particular list of edible organs, and these lists of organs vary with culture and region, but usually exclude skeletal muscle. Offal may also refer to the by-products of milled grains, such as corn or wheat.
A saveloy is a type of highly seasoned sausage, usually bright red, normally boiled and available in most fish and chip shops around England. It is occasionally also available fried in batter.
Peasant foods are dishes eaten by peasants, made from accessible and inexpensive ingredients.
A Maxwell Street Polish consists of a grilled or fried length of Polish sausage topped with grilled onions and yellow mustard and optional pickled whole, green sport peppers, served on a bun. The sandwich traces its origins to Chicago's Maxwell Street market, and has been called one of "the classic foods synonymous with Chicago".
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.
Pork is the culinary name for the meat of the pig. It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE.
Vegetarian bacon, also referred to as veggie bacon, vegan bacon, vegan rashers, vacon, or facon, is a plant-based version of bacon.
Saucisson, also saucisson sec or saucisse sèche, is a family of thick, dry-cured salamis in French cuisine. Typically made of pork, or a mixture of pork and other meats, saucisson are a type of charcuterie similar to salami or summer sausage.
Cervelas de Lyon is a sausage that is among the specialties of Lyonnaise cuisine.
Kielbasa is any type of meat sausage from Poland and a staple of Polish cuisine. In American English the word typically refers to a coarse, U-shaped smoked sausage of any kind of meat, which closely resembles the Wiejskasausage.
References
- 1 2 "Sabodet on whatamieating.com". Archived from the original on 2013-09-21. Retrieved 2013-09-19.
- ↑ Friedrich, Jacqueline (December 31, 2000). "CHOICE TABLES; Food for the Soul, Lyonnais Style" – via NYTimes.com.
- ↑ Media, Mediabakery (2011-08-06). "Sabodet,cooked pork's head sausage". Mediabakery. Retrieved 2021-04-05.
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