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.
Continue reading Beer Bangers Linguiça Inglesa
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.
Continue reading Linguiça Blumenau Mettwurst Pastosa
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.
You can get a doughier texture by grinding the meat more finely or a firmer texture by grinding the meat and fat with the coarser disc (or slicing the meat finely with a knife). In this recipe I grinded on a coarse disc to obtain a firmer blumenau mettwurst sausage. Regardless of the grind, mettwurst meat will always be very soft and soft, but grinding makes the sausage more uniform or more brittle.
Continue reading Linguiça Blumenau Mettwurst
Making sausage at home is very easy, you just need the minimum ingredients and equipment. More than a unique flavor, it's a way to make sure you're only including quality ingredients. All functional additives are optional, so it is possible to make a great and healthy sausage without any chemical additives or excess fat. Continue reading Linguiça com queijo coalho
Cured Calabrese Sausage. Cured sausage recipe with pepperoni. It's a very spicy recipe, reduce the amount of pepperoni if you prefer a less spicy sausage. Cured sausage recipe with pepperoni. It's a reasonably spicy recipe, reduce the amount of pepperoni if you prefer a less spicy sausage. This recipe does not require smoking or cooking, just a curing period at a mild temperature and with ventilation for 10 to 15 days. This time is necessary for the healing/weight loss process to occur. During this period the sausage will gain color, texture and flavor. It's a simple recipe that can be made at home. Continue reading Receita de Linguiça Calabresa Curada
Making sausage at home is very easy, you just need the minimum ingredients and equipment. More than a unique flavor, it's a way to make sure you're only including quality ingredients. Continue reading Linguiça picante de lombo e costela
Chicken sausage is one of the easiest to make Continue reading Linguiça de Frango Caseira
I really like sausages that replace fat with cheese, I consider them a much tastier source of moisture for the sausages. In this recipe I made a mixed sausage, beef and pork, with colonial cheese. The flavor of the mixture of meat and cheese is much more complex than a sausage that only has one type of protein and fat in cubes. Continue reading Linguiça colonial para churrasco
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