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Sausage National varieties
---by wikipedia
Many nations and regions have their own characteristic sausages, using meats and other ingredients native to the region and employed in traditional dishes.
Africa
North Africa
Merguez is a red, spicy sausage from Morocco, Algeria, Tunisia and Libya, North Africa. It is also popular in France, Israel and the German state of Saarland, where it is often grilled on a Schwenker. Merguez is made with lamb, beef, or a mixture of both. It can be flavored with a wide range of spices, such as sumac for tartness, and paprika, Cayenne pepper, or harissa, a hot chili paste that gives it a red color. It is stuffed into a lamb casing, rather than a pork casing. It is traditionally made fresh and eaten grilled or with couscous. Sun-dried merguez is used to add flavor to tagines. It is also eaten in sandwiches.
South Africa
In South Africa, traditional sausages are known as boerewors or farmer's sausage. Ingredients include game and beef, usually mixed with pork or lamb and with a high percentage of fat. Coriander and vinegar are the two most common seasoning ingredients, although many variations exist. The coarsely-ground nature of the meat as well as the long continuous spiral of sausage are two of its recognisable qualities. Boerewors is traditionally cooked on a braai (barbecue).
Droë wors is an uncooked sausage similar to boerewors made in a dry-curing process similar to biltong.
A local variant of the hot dog is the "Wors roll", or boerewors roll. This is a hotdog bun with a piece of boerewors in, served with a tomato and onion relish called seshebo. Seshebo can include chilli, atchaar or curries, depending on the area within the country.
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