Chistorra Navarra or Txistorra Navarra. It is a Spanish sausage made with pork meat and fat, salt, garlic and paprika (Spanish pepper). Typical of the Basque-Navarre region, in northern Spain, it is part of the classic Pintxos and Tapas Españolas. It is consumed grilled, roasted or fried. A great option for the barbecue.
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A Lincolnshire sausage It is made with pork and originates in the English county of Lincolnshire. A widely available variety in most UK butchers and supermarkets, the sausage is commonly dominated by sage, rather than the spicier flavor balance found in other English regional sausages such as Cumberland sausage.
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O codeguim or cudiguim is a variation brought to Brazil by Italian immigrants from cotechino, which is originally from Modena and follows controlled designation of origin (IGP) regulations. By regulation, the cotechino it can only be made from pork meat, fat and skin, salt and whole or crushed pepper.
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The cattle herd in Brazil It is immense, being among the largest in the world. According to IBGE, in 2019 there were 214.9 million head of cattle, which represents around a fifth of all livestock in the world. Mato Grosso is one of the main hubs for beef farming, which is perhaps why Cuiabana sausage has its original recipe from this region. But it was in the interior of São Paulo that the recipe gained fame and spread throughout the country. The cuiabana sausage is made with beef, coalho cheese, milk, salt, black pepper and goat/odor pepper or lady's finger pepper. There are several variations of cuiabana sausage, but the most characteristic ingredients are cheese, milk and pepper.
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Sucuk, sujuk or sudzhuk is a cured (dried) sausage, spicy and with a lot of garlic, consumed in the Balkan region, the Middle East and Central Asia, that is, in countries that were part of the Ottoman Empire. The name comes from Persian and means “full gut”.
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How to make Portuguese alheira? Portuguese Alheira Recipe. A alheira is a typical, lightly smoked Portuguese sausage originally made only with poultry meat, bread and plenty of garlic. In this recipe I used chicken and pork, but if you want the most original recipe, use only chicken meat. You can replace the chicken/chicken with turkey, duck or any other bird you prefer. It's a simple and very tasty recipe. Smoking is optional but recommended as smoking helps with flavor, color, aroma and protection.
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Recipe for homemade smoked Calabrian sausage in the pan. Smoked Calabrese sausage is one of the most loved sausages in Brazil, it goes well in feijoadas, pizzas, sliced into dishes with rice and beans, in snacks or appetizers on tables in bars and restaurants. In starters, appetizers or main dishes, it is everywhere. A good pepperoni sausage is irresistible! It is a lightly spiced sausage, with a smoky touch and a firm, very compact consistency.
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Potatiskorv (or värmlandskorv) is a regional Swedish sausage from Värmland, made with ground pork, beef, onion and potato. Traditionally, Potatiskorv is served hot at Christmas in Värmland and throughout Sweden. “Potatiskorv” is what this sausage is called in Värmland, while in most of Sweden it is called “värmlandskorv”.
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England and the entire United Kingdom have a great tradition and high consumption of sausages (sausages), both fresh and emulsified (sausages). They consume it at every meal, including breakfast, in the traditional full English breakfast, which is more of a meal than a breakfast. The name “bangers” appeared around 1919 during the First World War, when sausages were prepared with cheap products, such as bread, as meat was scarce.
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Blumenau type sausage is a nomenclature commonly used in Brazil for a type of German sausage called Mettwurst. Mettwurst sausage or Blumenau sausage is a raw, cured, smoked, fermented and dried sausage. The freshness of the meat is maintained through the processes of curing, fermentation, drying, maturation and smoking. In Europe, especially in Germany, it is also known as Teawurst and is a specialty served in sandwiches or appetizers. Because it is soft, it can be spread on bread or toast like a pâté. It can have a thick texture (small pieces of meat and fat) or thin texture (like a paste). They are great on appetizers or cold cuts served with bread and beer.
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