Tag: sausage

Sausage hotdog frankfurter hot dog

salsicha frankfurter sausage hot dog homemade charcuterie charcutaria

Frankfurter It is the typical sausage used to prepare hot dogs, or hot dogs, as they were originally called in the United States. It is a strongly seasoned sausage, traditionally made with a mixture of beef and pork or just beef. They can be just smoked or lightly smoked and then cooked in water. They are ready-to-eat products and can be consumed cold or heated moments before consumption. A common mistake is to overcook them in boiling water, leaving them swollen. The correct thing is just a quick warm-up.

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Bratwurst German sausage

salsicha bratwurst charcutaria artesanal

Bratwurst Sausage Ingredients

German sausages are famous for their excellent production and diversity of recipes. Bratwurst sausage is a type of German sausage made from veal, beef and/or pork. The name comes in German from Brätwurst, brät (finely cut) and Wurst (sausage), although currently the understanding also refers to the verb braten, which means fried or roasted.

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How to make homemade sausage

Real sausage is an emulsion of prime meat, fat, seasonings and water. The basic difference between a sausage and a sausage lies in the proportions of these ingredients and the emulsification techniques, which transform the mixture into a homogeneous and creamy mass, often aerated due to the type of process adopted. Continue reading Como fazer salsicha caseira

Why does sausage burst and open when cooking?

salsicha

When you cook the sausage, does it burst, that is, tear the outside part and open it? You are probably making a very common mistake. The sausage must be heated in hot water, never boiling. The sausage we buy in the supermarket is pre-cooked and only needs to be heated before consumption. When it boils, it bursts because the internal moisture evaporates, expands and “bursts” the product. Continue reading Por que a salsicha estoura e abre ao cozinhar?

Homemade chicken sausage

salsicha de frango caseira

This is the recipe for a chicken sausage totally homemade Natural, free from chemical additives, preservatives, colorings, stabilizers or industrial emulsifiers. Starting from this base recipe, you can add whatever condiments you want. The most important thing is to master the basic process of making sausage, which is what I intend to go through in this recipe. Continue reading Salsicha de frango caseira

Natural Homemade German Bratwurst Sausage Recipe

salsicha natural bratwurst

German sausages are famous for their excellent production and diversity of recipes. Bratwurst sausage is a type of German sausage made from veal, beef and/or pork. The name comes in German from Brätwurst, brät (finely cut) and Wurst (sausage), although currently the understanding also refers to the verb braten, which means fried or roasted. Continue reading Receita de salsicha alemã Bratwurst caseira natural

What is sausage made of?

salsicha

Firstly, what is a sausage? The Ministry of Agriculture defines it as follows: “Sausage is understood as an industrialized meat product, obtained from the meat emulsion of one or more species of butcher animals, added ingredients, embedded in a natural or artificial casing or by extrusion process, and subjected to an appropriate thermal process. Note: Sausages may have an alternative process of dyeing, peeling, smoking and the use of fillings and sauces... It is a cooked product.” Continue reading Do que é feita a salsicha?

Salicornia or vegetable salt

Salicórnia

Salicornia, also known as green salt or vegetable salt, is a plant that supports high levels of salinity, and is therefore classified as a halophyte. It is widely used in Europe in salads to replace the addition of salt, but it is also widely consumed cooked. It tastes similar to asparagus. Continue reading Salicórnia o sal vegetal

How to make sausage?

Real sausage is an emulsified mixture of meat, fat and seasoning. The basic difference between a sausage and a sausage lies in the proportions of these ingredients and the emulsification techniques, which transform the mixture into a homogeneous and creamy mass, often aerated due to the type of process adopted. Continue reading Como fazer salsicha?