![]() In the North East of India, there are communities that make pork and mutton sausages, some of them really spicy, and have created their own traditional sausage products.Ĭombination of beef and pork or all beef which is cured, smoked and cooked seasonings may include coriander, garlic, ground mustard, nutmeg, salt, sugar and white pepper fully cooked but usually served hot terms “frankfurter,” “wiener” and “hot dog” often used interchangeably sizes range from big dinner frankfurters to small cocktail size may be skinless or with natural casings. The Goan sausage is famous by virtue of Goa being a tourist state. In India, meat products aren’t always mapped and recorded. A staple in Cajun and Creole cooking, andouille is made mainly of pork and tends to be spicy in flavor. The other, andouille, comes from the state of Louisiana. The first is breakfast or country sausage which is fresh and commonly sliced into patties, pan-fried or cooked into eggs. Two varieties of sausage are distinct to North America. Thai sausages are commonly paired with sticky rice, fresh vegetables and Thai chili paste. A northeastern region called Isan, sai krok Isan, is home to a fermented sausage with a distinctly sour taste. In northern Thailand, sai ua, a grilled minced pork sausage with curry paste is popular. In Asia, sausage is most widely consumed in Thailand, which produces many regional varieties. Even varieties among chorizo exist - in Mexico it’s generally fresh and deep red in color, while in the rest of Latin America, it’s often served coarsely chopped and uncolored. The most common variety is chorizo, which is raw, rather than cured and dried as in the Spanish version. ![]() Within Latin America, many regional sausage varieties and recipes exist, including blood sausages (morcilla), chorizo and salchichas (similar to hot dogs). ![]() Germany however boasts the widest range of sausages, including wieners, bratwursts, knockwursts and bockwursts. Spain and Portugal have the choricao, which is where the Goan choris came from. In Italy, sausages are often made of pure pork and are commonly dried. In the UK and Ireland, fresh, raw sausages made from a mixture of meats are a popular part of the countries’ diets. Sausage has a vastly different preparation among European countries. ![]()
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