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Type of preserved meat
Fermented sausage, or dry sausage, is a type of sausage made by salting chopped or ground meat to remove moisture, while allowing beneficial bacteria
Fermented_sausage
Branch of cooking of prepared meat products, primarily from pork
may include dried and fresh chilies, wine, fruit juice, or vinegar. Fermented sausages are created by salting chopped or ground meat to remove moisture,
Charcuterie
Meat product
included without being labelled. Meat sausages are a source of protein. Most sausages have been cured, smoked, or fermented, which makes them forms of processed
Sausage
Cured sausage, fermented and air-dried meat
advantage of the long, dry and sunny days, while in Northern Europe, fermented sausages require smoking for further preservation". The modern recipe of salami
Salami
Catalan dry-cured pork sausage
very popular among the Japanese.[citation needed] In Europe, natural fermented sausages have a long tradition originating in Mediterranean countries during
Fuet
Various types of sausage from China
sausages are the different types of sausages with ties to China, the Sinosphere or the Chinese diaspora. There is a choice of fatty or lean sausages.
Chinese_sausage
Cocktail sausage – a small sausage able to be served on a cocktail stick as a snack. Fermented sausage – a type of sausage that is created by salting
List_of_sausages
Pork sausage originating from the Iberian Peninsula
question. In Europe, Spanish chorizo and Portuguese chouriço is a fermented, cured, smoked sausage which gets its smokiness and deep red color from dried, smoked
Chorizo
Converting carbohydrates to alcohol or acids using anaerobic microorganisms
Chorizo, salami, sucuk, pepperoni, nem chua, som moo, saucisson, fermented sausage Pu-erh tea, Kombucha, Lahpet, Goishicha Sterilization is an important
Fermentation in food processing
Fermentation_in_food_processing
Sausages that can be kept without refrigeration
Summer sausage is made of beef, pork, or sometimes venison. Summer sausage is fermented, and can be dried or smoked, and while curing ingredients vary significantly
Summer_sausage
Thai fermented sausage
ไส้กรอกอีสาน, ไส้อั่ว, pronounced [sàj kɔ̀ːk ʔìː.sǎn, sàj ʔúa]) is a fermented sausage originating from northeastern provinces of Thailand. It is made with
Sai_krok_Isan
Sausage of Balkan to Central Asian origin
Sujuk, sugou or sucuk (/suːˈd͡ʒʊk/) is a Turkish dry, spicy and fermented sausage which is consumed in several Anatolian, Balkan, Middle Eastern and Central
Sujuk
Thai fermented meat product
Naem is a pork sausage in Lao and Thai cuisine. It is a fermented food that has a sour flavor. It has a short shelf life, and can be eaten without cooking
Naem_(food)
Italian dry salami (sausage)
Although there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia, and Calabria, and a very different uncured
Soppressata
Seasoned pork sausage in Laos, Myanmar, and Thailand
cilantro, chilies, garlic, salt, sticky rice, and fish sauce. The sausage is either fermented, dried and roasted, or grilled before serving. It is usually
Sai_oua
American variety of spicy salami
Italian word for bell pepper. The first use of pepperoni to refer to a sausage dates to 1916 at the latest. In Italian, the word peperoncino refers to
Pepperoni
American brand of meat snack
resembles a fermented sausage, such as salami or pepperoni, which uses bacteria and sugar to produce lactic acid, lowering the pH of the sausage to around
Slim_Jim_(snack_food)
Swedish pork sausage
beetroot. Isterband is traditionally a lacto-fermented sausage. The traditional method was to hang the sausage over the stove. Today factories often add
Isterband
Italian cured meat products usually made from pork
pork sausage Pancetta – made from pork belly meat Salami – cured sausage, fermented and air-dried meat Salame Felino – traditionally produced in Felino
Salumi
Italian pork and fennel salami
fennel seeds, red wine, salt, and pepper stuffed into intestines. It is fermented and then dried for not less than five months. A variant, sbriciolona,
Finocchiona
fermented as part of their production. This is a list of fermented drinks. Although many fermented drinks are alcoholic beverages, not all fermented drinks
List_of_fermented_foods
Spanish summer sausage
smoked paprika. Saucisson, a similar sausage from France Chorizo, a similar food The Art of Making Fermented Sausages page 218 Stanley Marianski, Adam Marianski
Salchichón
Thin dry Polish sausage
plural: kabanosy), 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
Kabanos
Preservation process
Fermented meat is an important preservation process which has evolved for meat but is rarely used alone. A particularly common form of fermented meat product
Fermented_meat
Raw, cured sausage in Balearic Islands cuisine
Sobrassada in Catalan, or sobrasada in Spanish, is a raw, cured sausage from the Balearic Islands (Spain) made with ground pork, paprika, salt and other
Sobrassada
Salami made of pork
way of making mortadelle di carne by using wine in the mixture of the sausage. The procedure for cooking according to tradition is quite laborious. A
Salama_da_sugo
Type of Hungarian salami
on what can be called Szeged winter salami. List of dried foods List of sausages List of smoked foods Food portal "Herz salami 1888". Archived from the
Winter_salami
Genus of bacteria
found alongside E. coli in chorizo, a popular semi-dry fermented Spanish sausage. Fermented sausages made in Spain were also reported to contain the Hafnia
Hafnia_(bacterium)
Sausage
meatloaf wrapped around slices of egg and sausage. Specific varieties include, among many others (see list of sausages for the various countries): Chorizo,
Embutido
Type of sausage originating from Spain
[loŋɡaˈnisa]) is a type of sausage (embutido) of Spanish origin that is similar to chorizo and closely associated with the Portuguese sausage linguiça. Its defining
Longaniza
Traditional sausage in Vietnam and Cambodia
(Cham: ꨓꨭꩂ ꨤꨟꨯꨱꨥ, Vietnamese: tung lò mò) or tongmo is a type of beef sausage made by the Cham community in Vietnam and Cambodia, as well as by members
Tongmo
Traditional sausage dish
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
Blood_sausage
Dry-cured sausage
also saucisson sec or saucisse sèche, is a family of thick, dry-cured sausage-shaped charcuterie in French cuisine. Typically made of pork, or a mixture
Saucisson
Material used in sausage-making
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
Sausage_casing
Type of rice
cake from the dehydrated juice of pressed fermented glutinous rice Tapai ketan – cooked glutinous rice fermented with yeast, wrapped in banana or roseapple
Glutinous_rice
Long thick pork sausage seasoned with herbs
fillings. The sausage is usually sold and served fresh, although some variations are lightly fermented or cured. Commercial outlets ship the sausage frozen.
Hmong_sausage
Pork sausage in Lyonnaise cuisine
pork sausage (saucisson sec) in Lyonnaise cuisine. It sometimes includes some beef or a liqueur. It is similar to other large French cured sausages, such
Saucisson_de_Lyon
Cured saucisson or French pork sausage
cuisine List of sausages "Rosette de Lyon Sausage". Taste France Magazine. Retrieved August 19, 2022. Fletcher, Nichola (2012). Sausage A Country-by-Country
Rosette_de_Lyon
Traditional Slavic soup
oats, which are fermented to create a sourdough-like soup base and stirred into a pot of stock which may contain meat such as boiled sausage and bacon, along
Sour_cereal_soup
Species of fungus
allowing for better flavor and odor of sausages. This is a potential starter culture for dry, fermented sausages. List of Penicillium species "Penicillium
Penicillium_camemberti
Italian dry pork sausage
Ventricina is a dry fermented pork sausage commonly produced in the Abruzzo region of Italy. Its most common artisanal version, ventricina del vastese
Ventricina
Swiss sausage
The Art of Making Fermented Sausages by Stanley Marianski, Adam Marianski page 167 Matthew Allen (January 21, 2008). "The great sausage test". Swissinfo
Cervelat
American variety of salami
v t e Sausage Overview Casings List of sausages List of sausage dishes Sausage making Fresh sausage Biała kiełbasa Boerewors Boudin Braadworst Bratwurst
Genoa_salami
Fermented sausage from Sikkim
species with mycelia. Prakash, Jyoti. Himalayan Fermented Foods. CRC Press. p. 164. Handbook of Fermented Meat and Poultry. Wiley. 2014. p. 326. ISBN 9781118522691
Kargyong
South African snack food
made as a dunwors (Afrikaans for "thin sausage") rather than dikwors ("thick sausage"), as the thinner sausage dries more quickly and is thus less likely
Droëwors
Meat products of Switzerland
Fermented Meat and Poultry. John Wiley & Sons. p. 3. ISBN 9781118522691. Historically, the manufacturing procedures used to make fermented sausages were
Swiss sausages and cured meats
Swiss_sausages_and_cured_meats
Species of lactic acid bacteria
salinity and low temperatures (such as lactic acid production in fermented sausages). In some cases of vegetable and food storage, it was associated with
Leuconostoc_mesenteroides
Type of semi-dried sausage
Landjäger is a semidried sausage traditionally made in Southern Germany, Austria, South Tyrol, Switzerland, and Alsace. It is popular as a snack food
Landjäger
Bulgarian salami
(TSG) denomination. Bulgaria portal Food portal Lucanica Loukaniko List of sausages "Commission Implementing Regulaiton (EU) No 837/2014 of 31 July 2014 entering
Lukanka
Type of red sausage common in Denmark
Handbook of Fermented Meat and Poultry, Wiley-Blackwell, 2014. Page 407. ISBN 978-1118522691. Fidel Toldrá, Iciar Astiasarán: Handbook of Fermented Meat and
Rød_pølse
Genus of African tree
called sausage tree, it grows a fruit that is up to 60 centimetres (24 in) long, weighs about 5–10 kilograms (11–22 lb), and resembles a sausage in a casing
Kigelia
Species of bacterium
Leuconostocaceae. It is frequently isolated from fermented sausage and flounder intestine, as well as Korean fermented pickle Kimchi and barrels used to make Japanese
Weissella_hellenica
Vietnamese fermented pork roll
Nem chua Lai Vung is a fermented pork roll originating from Lai Vung in Đồng Tháp Province, Vietnam. It is characterized by its distinctive sour, spicy
Nem_chua_Lai_Vung
Food preparation process
in pickling, such as kimchi, and in meat or fish products such as fermented sausage or surströmming. Besides fermentation, microbial food cultures can
Aging_(food)
Italian cured pork
15–20 days, which results in a very tender product resembling "fresh, raw sausage meat". The word derives from the word strolga, which in the Emilian dialect
Strolghino
Chinese condiment
Fermented tofu (also called fermented bean curd, white bean-curd cheese, tofu cheese, soy cheese, preserved tofu or sufu) is a Chinese condiment consisting
Fermented_bean_curd
Type of traditional Dutch sausage
droge worst (pronounced [ˈdroːɣə ˈʋɔrst]; "dry sausage") is a type of traditional Dutch sausage. The sausages have a strong flavor, and are made from raw
Metworst
Organic acid
creates a sour flavor as bacteria convert sugars into lactic acid. Fermented sausages In lists of nutritional information lactic acid might be included
Lactic_acid
Hors d'oeuvre from Argentine cuisine
finger foods. A characteristic picada includes cheeses, cured meats, fermented sausages, olives and peanuts, although this varies depending on the country
Picada_(Rioplatense_cuisine)
Species of fungus
Penicillium nalgiovense as protective culture in processing of dry-fermented sausage "salchichón"". Food Control. 32: 69–76. doi:10.1016/j.foodcont.2012
Penicillium_nalgiovense
Topics referred to by the same term
(Greek, σουτζούκι) may refer to: Sujuk, a dry, spicy and fermented sausage Churchkhela, a sausage-shaped confection This disambiguation page lists articles
Soutzouki
Variety of Italian salame
meaning 'small food'.[citation needed] Ciauscolo is a smoked and dry-cured sausage, made from pork meat and fat cut from the shoulder and belly. It is spiced
Ciauscolo
meat served in a halved roll Sai krok Isan – Thai fermented sausage Sai ua – Seasoned pork sausage in Laos, Myanmar, and ThailandPages displaying short
List_of_pork_dishes
Culinary traditions of Thailand
fried rice with shrimp. Khao phat naem – fried rice with fermented sausage (naem, a typical sausage from the northeast; it is similar to the Vietnamese nem
Thai_cuisine
Finely sliced and fermented cabbage
from the lactic acid formed when the bacteria ferment the carbohydrates in the cabbage leaves. Fermented foods have a long history in many cultures. The
Sauerkraut
Romanian salami
had also a passion for sausages. He noted that weather conditions of Sinaia were favorable for the production of dry sausages. In 1910, Dozzi decided
Sibiu_Salami
Type of sausage
Lebanon bologna is a type of American cured, smoked, and fermented semidry beef sausage; it is not, in spite of its name, a pork-based bologna. It is typically
Lebanon_bologna
Culinary traditions of Kosovo
white beans, prepared with beef and paprika Suxhuk - a dry, spicy and fermented sausage Tavë - a traditional dish with lamb chops Tavë kosi - baked lamb with
Kosovan_cuisine
Laos Meat salad Crumbled, deep-fried balls of sticky rice and naem (fermented sausage of pork skin mixed with sticky rice) are mixed with sliced shallots
List_of_salads
Coarse-ground sausage
spelled praski, is a type of coarse-ground summer sausage or salami related to a German Thuringer sausage, or Plockwurst (not to be confused with a Thuringer-style
Prasky
Species of bacterium
kimchi, Ogi, sourdough, tempoyak, and other fermented plant material, and also some cheeses, fermented sausages, and stockfish. The high levels of this organism
Lactiplantibacillus_plantarum
with a back and arms, for two or more people. Sujuk a dry, spicy and fermented sausage of Central Asian origin; from Turkic word "Sucuk", which is probably
List of English words of Turkic origin
List_of_English_words_of_Turkic_origin
Romanian pork sausage
Nădlac sausage (Romanian: salam de Nădlac) is a traditional Romanian pork sausage from Nădlac in Arad County. The recipe is attested since the sixteenth
Nădlac_sausage
Type of Lao sausage
sai gork is then allowed to "sour" or ferment at room temperature for several days. This style of Lao sausage can also be found in Northern and Northeastern
Sai_gork
Live bacteria, yeasts, or moulds used in food production
and fermented milk products such as yogurts, ayran, doogh, skyr or ymer. They contribute to developing the flavour and colour of such fermented products
Microbial_food_cultures
Vietnamese fermented pork dish
northern dialect) or nem ([ɲɛm˧] in central and southern dialects) is a fermented pork dish from Vietnamese cuisine. It is mainly composed of a mixture
Nem_chua
Species of bacterium
biofilm formation of Staphylococcus equorum isolated from naturally fermented sausages and their manufacturing environment". International Journal of Food
Staphylococcus_equorum
Antifungal
natamycin to be applied to the surface of dry and fermented sausages to prevent mold growth on the casing. Sausages that contain cheese, even in countries that
Natamycin
Chinese steamed bun
Singapore. Compared to the smaller xiaolongbao, the da bao uses fully fermented dough, giving it a less dense texture. The common fillings found in da
Da_bao
Vietnamese stuffed rice noodles
(Vietnamese pork sausage). Typical serving of bánh ướt with chả lụa Bánh ướt from Phương Lang, Quảng Trị province Bánh xèo Bánh List of fermented foods List
Bánh_cuốn
Winners of satirical science award
isolated from infant faeces as potential probiotic starter cultures for fermented sausages". Food Microbiology. 38: 303–311. doi:10.1016/j.fm.2013.07.015. PMID 24290655
List of Ig Nobel Prize winners
List_of_Ig_Nobel_Prize_winners
Culinary traditions of Vietnam
dishes. Seafood is often made into a fermented form called mắm like fish sauce. Mắm is a Vietnamese term for fermented fish, shrimp or other aquatic ingredients
Vietnamese_cuisine
Genus of fungi
PMID 26251231. Marianski S, Mariański A (2009). The Art of Making Fermented Sausages. Bookmagic LLC. p. 47. ISBN 978-0-9824267-1-5. Leitão AL (April 2009)
Penicillium
Small pickled and fermented cucumber
reintroduced to the vegetables by adding already fermented foods such as yogurt or other fermented milk products, pieces of sourdough bread, or pickled
Pickled_cucumber
Fermented and salted black soybeans
black soybeans and typically called fermented black soybeans (Chinese: 黑豆豆豉; pinyin: hēidòu dòuchǐ), Chinese fermented black beans, or salted black beans
Douchi
of fermented soy products. A diverse variety of soy food products made from fermented soybeans exists. Food portal Lists portal List of fermented foods
List of fermented soy products
List_of_fermented_soy_products
Study of the microorganisms that inhabit, create, or contaminate food
acid bacteria, are used to make yogurt, cheese, hot sauce, pickles, fermented sausages and dishes such as kimchi. A common effect of these fermentations
Food_microbiology
One of the main factors limiting microbial activity
29‑31. Marianski, Stanley; Marianski, Adam (2008). The Art of Making Fermented Sausages. Denver, Colorado: Outskirts Press. ISBN 978-1-4327-3257-8. "Bacon
Water_activity
This is a list of notable sausage dishes, in which sausage is used as a primary ingredient or as a significant component of a dish. Bacon Explosion – American
List_of_sausage_dishes
Genus of bacteria
activity of a Paenibacillus polymyxa strain isolated from regional fermented sausages". Letters in Applied Microbiology. 27 (1): 9–13. Bibcode:1998LAppM
Paenibacillus
Traditional Thai dish
plā nɛ̄ːm]) is a traditional Thai dish consisting of grilled fermented pork or rice sausage served with pla naem, a finely minced and seasoned fish relish
Sai_krok_pla_naem
Wurst – "old sausage". Alheira Amsterdam ossenworst Andouille Bierwurst Bockwurst Bologna sausage and barbecue bologna Boudin Breakfast sausage Cabanossi
List_of_smoked_foods
Vegetarian hot dog sausages from Germany Halloumi – a goat cheese originating from Cyprus. Glamorgan sausage – a traditional Welsh vegetarian sausage named after
List_of_meat_substitutes
Chemical compound
engages in neither reaction. 2,3-dihydrothiophene is present in dry fermented sausages, a product of the fermentation process. It has a nutty aroma. Dihydrothiophenes
2,3-Dihydrothiophene
Cooking ingredient
functions. Fermented sake kasu is produced by introducing lactic acid bacteria to the sake kasu during the fermentation process. Consuming fermented sake kasu
Sake_kasu
Type of Spanish sausage
type of sausage in delicatessens around the Spanish territory. It is also produced and sold in Pamplona, Spain. Chorizo de Pamplona is a fermented, cured
Chorizo_de_Pamplona
Defunct vegan restaurant in Portland, Oregon, U.S.
smoked maitake gravy, and grits with peppers, hazelnut cheese, and tempeh sausage. In 2020, during the COVID-19 pandemic, the restaurant offered holiday
Fermenter_(restaurant)
Internal organs and entrails of a butchered animal
chitlins, and Mexican menudo. Intestines are traditionally used as casing for sausages. Depending on the context, offal may refer only to those parts of an animal
Offal
Offal
cow and ovine casings used in sausages production". International Journal of Food Microbiology. Special Issue: Fermented Meat. 212: 49–59. doi:10.1016/j
Intestines_as_food
of savory snack and finger foods, including cheeses, cured meats, fermented sausages, olives and peanuts. Pigs in a blanket United States and Great Britain
List_of_hors_d'oeuvre
travel, tourism, insurance
FERMENTED SAUSAGE
FERMENTED SAUSAGE
Girl/Female
Tamil
Anandamaye | ஆநஂதமயீ
Joy permeated
Anandamaye | ஆநஂதமயீ
Surname or Lastname
English
English : unexplained. Probably a metonymic occupational name for a venison butcher or sausage maker, from Middle English umbels, numbels ‘offal’ (of a deer), earlier ‘loin or haunch’ (of a deer), a word of Old French origin.
Girl/Female
Sikh
Foolish, Demented, Crazy for naam
Surname or Lastname
English, French, German, and Hungarian (Jób)
English, French, German, and Hungarian (Jób) : from the personal name (Hebrew Iyov) borne by a Biblical character, the central figure in the Book of Job, who was tormented by God and yet refused to forswear Him. The name has been variously interpreted as meaning ‘Where is the (divine) father?’ and ‘Persecuted one’. It does not seem to have been used as a personal name in the Middle Ages: the surname is probably a nickname for a wretched person or one tormented with boils (which was one of Job’s afflictions).
Boy/Male
Irish
Meaning “â€fair-haired,â€â€ the name has been popular since the sixth century when St. Finbar came to an area of Cork that was being tormented by a serpent. The people begged him to do something to help them. One night he went to where the serpent was sleeping and sprinkled it with holy water. The angry serpent tore and devoured the land until she slithered into the sea at Cork Harbor. The track she left behind filled with water and became the River Lee and that’s why St. Finbar is the patron saint of Cork. It is said that the sun didn’t set for two weeks after Finbar’s death.
Girl/Female
Hindu, Indian, Kannada, Telugu, Traditional
Joy Permeated
FERMENTED SAUSAGE
FERMENTED SAUSAGE
FERMENTED SAUSAGE
FERMENTED SAUSAGE
FERMENTED SAUSAGE
FERMENTED SAUSAGE
FERMENTED SAUSAGE
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