Knackwurst refers to a sausage type of northern German origin from the mid-16th century. The many fold available varieties depend on the geographical region of their production. In North America, a knockwurst refers to a plump sausage originating from northern Germany, it contains ground veal, ground pork, fresh garlic stuffed into hog casings. As part of the production process, the sausages are aged for two to five days smoked over oak wood. Knockwurst is prepared seasoned. Knockwurst is sometimes cut in half lengthwise before serving, for example when served on a sailor sandwich. Numerous regional varieties of knackwurst exist in Germany, they all differ from knackwurst varieties sold in Austria. There, a knackwurst added potato starch. In addition to the term "knackwurst," common names are "Salzburger" or "Schübling."As a specialty in Hamburg, scalded Knackwurst served with mustard and half a slice of white bread is a popular snack for lunch. It is sold at the Hamburger Dom, the largest Volksfest in northern Germany, under various, sometimes poetic, names like Domknacker, Hamburger Knacker, or Hafenlümmel.
The German noun Knackwurst—which, in English, is sometimes corrupted as knockwurst—comes from the German verb knacken or the adjective knackig. This refers to the swelling of the sausage during the process of cooking, so that the skin becomes pressurized and balloon-like, tends to "pop," exploding the juices, when bitten into; the term ″. In Germany, all different kinds of Knackwürste are abbreviated Knacker. List of sausages List of smoked foods
Schweizerisches Idiotikon is an ongoing, major project of lexicography of the Swiss German dialects. Publication began in 1881 and is projected to be complete by 2022, its scope includes the language since the end of the classical Middle High German period and as such represents the historical dictionary of the dialects of German-speaking Switzerland, is one of the most detailed treatments of the Early Modern High German language in general. The history of the project began in 1862 with the foundation of a Verein für das Schweizerdeutsche Wörterbuch, led by Friedrich Staub. Envisaged as a dictionary in four volumes, the first fascicle was published in 1881. From 1896, the project was led by Albert Bachmann, under whose editorship, the scope and depth of the project was expanded. In this sense, the Idiotikon is the "national dictionary" of Alemannic Switzerland. After Bachmann's death in 1934, the project was led by five editors-in-chief: Otto Gröger, Hans Wanner, Peter Dalcher, Peter Ott and Hans-Peter Schifferle.
By 2012, 16 volumes had been published, covering the alphabet up to X. Volume 17, projected as the final volume, is expected to appear during 2013–2025. All published portions have been publicly accessible online since 2010 at idiotikon.ch. H. Wanner: Das Schweizerdeutsche Wörterbuch. Schweizerisches Idiotikon. Wörterbuch der schweizerdeutschen Sprache. In: Zeitschrift für Dialektologie und Linguistik. Beihefte N. F. 17, S. 11 ff. W. Haas: Das Wörterbuch der schweizerdeutschen Sprache. Versuch über eine nationale Institution. Frauenfeld 1981. R. Trüb: Das Schweizerdeutsche Wörterbuch und die schweizerdeutschen Wörterbücher. Lexikographie als Daueraufgabe. In: Schweizerdeutsches Wörterbuch. Bericht über das Jahr 1987, S. 12–25. H.-P. Schifferle: Wörterbuch der schweizerdeutschen Sprache. In: Wissenschaftliche Lexikographie im deutschsprachigen Raum, im Auftrag der Heidelberger Akademie der Wissenschaften hg. von Thomas Städtler, Heidelberg 2003, S. 341–354. Ch. Landolt: Neuere Entwicklungen in der historischen Dialektlexikographie des Deutschen.
In: Lexicographica 23, 2007, S. 151–172. Ch. Landolt: Das Schweizerische Idiotikon – ein diachrones Wörterbuch der schweizerdeutschen Sprache. In: Mitteilungen des Deutschen Germanistenverbandes 57/4: Historische Lexikographie des Deutschen, ed. Holger Runow, S. 410–418. Idiotikon.ch Wörterbuch-Portal: Schweizerisches Idiotikon
In North America, Italian sausage most refers to a style of pork sausage. The sausage is noted for being seasoned with fennel as the primary seasoning. In Italy, however, a wide variety of sausages are made, many of which are quite different from the aforementioned product; the most common varieties marketed as "Italian sausage" in supermarkets are hot and mild. The main difference between hot and mild is the addition of hot red pepper flakes to the spice mix of the former; the difference between mild and sweet is the addition of sweet basil in the latter. In Australia, a variety of mild salsiccia fresca seasoned with fennel is sold as "Italian sausage". Sausage and peppers Sausage sandwich
Chinese sausage is a generic term referring to the many different types of sausages originating in China. The southern flavor of Chinese sausage is known by its Cantonese name'lap ceung'. There is a choice of lean sausages. There are different kinds ranging from those made using fresh pork to those made using pig livers, duck livers and turkey livers. A sausage made with liver will be darker in color than one made without liver. There have been countries producing chicken Chinese sausages. Traditionally they are classified into two main types, it is sometimes steamed in dim sum. Lap cheong is a dried, hard sausage made from pork and a high content of fat, it is smoked and seasoned with rose water, rice wine and soy sauce. Yun chang is made using duck liver. Xiang chang is a fresh and plump sausage consisting of coarsely chopped pieces of pork and un-rendered pork fat; the sausage is rather sweet in taste. Nuomi chang is a white-colored sausage consisting of glutinous rice and flavoring stuffed into a casing and steamed or boiled until cooked.
The nuomi chang of some Chinese cultures have blood as a binding agent similar to Korean sundae. Xue chang are Chinese sausages. Bairouxue chang is a type of sausage popular in northeast China that includes chopped meat in the blood mixture. Chinese sausage is used as an ingredient in quite a number of dishes in the southern Chinese provinces of Guangdong, Jiangxi and Hunan, Hong Kong. Sichuan sausage contains red chili powder, Sichuan pepper powder, Pixian bean sauce, to characterise the sausage with a special flavour. Two common examples of such dishes include fried lo mai gai; the traditional unpackaged forms are found in street markets or wet markets. Wing Wah is a famous Hong Kong company. In northeast China Heilongjiang's largest city Harbin, Hongchang, a popular regional speciality, is smoked savory red sausage, similar to Lithuanian and German sausages and mild Russian sausages with more "European" flavours than other Chinese sausages, it was first manufactured in March 1909 by Lithuanian staff in a Russian-capitalized factory named Churin Sausage Factory, located in Harbin's Daoli District.
Harbin-style sausage subsequently became popular in China in northern regions. A sweeter dried version similar to southern Chinese sausages is produced. In Vietnamese, Chinese sausage is called lạp lạp xường, it has been incorporated into a variety of dishes from simple omelets to more complex main courses. Due to the salty taste of the sausages, they are used in moderation with other ingredients to balance the flavor; the sausages are made from chicken, the latter of which yields a leaner taste. In Burmese, the sausage is called either kyet u gyaung or wet u gyaung; the sausages made in Myanmar are more compact compared to those in Singapore or China. They are used in fried rice and along with fried vegetables cabbage. In the Philippines, Chinese sausage is an ingredient in some Chinese-Filipino dishes like siopao bola-bola, it is sometimes used in place of the native sausage Chorizo de Macao. The latter is not derived from the Chinese sausage, but derives its name from the use of star anise, associated with Chinese cuisine in the Philippines.
Singapore produces innovative Chinese sausages. Examples include low-fat, low-sodium, high-fibre Chinese sausages. Taiwan produces a similar form of sausage; the fat and meat may be emulsified, a larger amount of sugar may be used, yielding a sweeter taste. These sausages are produced by local butchers and sold at markets or made directly at home; this variant of Chinese sausage is known as xiangchang in Mandarin Chinese meaning fragrant sausage. In Thai, Chinese sausage is called gun chiang after its name in the Teochew dialect, the dominant Chinese language within the Thai Chinese community, it is used in several Chinese dishes by the sizeable Thai Chinese community, in some Thai dishes such as yam kun chiang, a Thai salad made with this sausage. There is Chinese sausage made with snakehead fish. In Suriname, Chinese sausage is referred to by a Hakka Chinese word rendered as fatjong, fachongfa-chong, fashong, or fasjong in colloquial spelling, it is part of the dish moksi meti tyawmin. Chinese sausages are gener
Sujuk is a dry, spicy sausage, eaten from the Balkans to the Middle East and Central Asia. The Turkish name sucuk has been adopted unmodified by other languages in the region, including Albanian: suxhuk. Sujuq. Cognate names are present in other Turkic languages, e.g. Kazakh: шұжық, shujyq. There was considerable variety in sausage preparation during the Middle Ages. Sujuk consists of ground meat. Black pepper, Aleppo pepper, whole garlic cloves, red pepper powder, cumin are added to the meat before it is ground; the ground meat is allowed to rest for 24 hours before the sausage casing is stuffed with the spiced meat mixture. Regional varieties of sujuk Thin slices of sujuk can be pan-fried in a bit of butter, while larger pieces may be grilled. Sucuklu yumurta, which means "eggs with sujuk", is served as a Turkish breakfast dish. Sucuklu yumurta is a simple dish of fried eggs cooked together with sujuk, but sujuk may be added to other egg dishes like menemen. Sujuk can be added to many dishes including fava bean stew, filled phyllo dough pastries and as a topping for pizza or pide.
Kazy Lukanka Makhan, a horsemeat sausage Soutzoukakia, spicy meatballs in sauce whose name means "little sucuk"
Boudinnt-m are various kinds of sausage in French, Belgian, Quebec, Aostan, Surinamese Creole and Cajun cuisine. The Anglo-Norman word boudin meant ` blood sausage' or ` entrails' in general, its origin is unclear. It has been traced both to Romance and to Germanic roots; the English word "pudding" comes from boudin. Boudin ball: A Cajun variation on boudin blanc. Instead of the fillings being stuffed into pork casings, it is rolled into a ball and deep-fried. Boudin blanc: A white sausage made of pork without the blood. Pork liver and heart meat are included. In Cajun versions, the sausage is made from a pork rice dressing, stuffed into pork casings. Rice is always used in Cajun cuisine, whereas the French/Belgian version uses milk, is therefore more delicate than the Cajun variety. In French/Belgian cuisine, the sausage is grilled; the Louisiana version is simmered or braised, although coating with oil and slow grilling for tailgating is becoming a popular option in Lafayette, New Orleans, Lake Charles, Baton Rouge.
Boudin blanc de Rethel (pronounced: a traditional French boudin, which may only contain pork meat, fresh whole eggs and milk, cannot contain any breadcrumbs or flours/starches. It is protected under EU law with a PGI status. Boudin noir: A dark-hued blood sausage, containing pork, pig blood, other ingredients. Variants of the boudin noir occur in French, Belgian and Catalan cuisine; the Catalan version of the boudin noir is called botifarra negra. In the French Caribbean, it is known as boudin Créole. In Britain a similar sausage is called "black pudding", the word "pudding" being an anglicized pronunciation of boudin, introduced after the Norman invasion. Boudin rouge: In Louisiana cuisine, a sausage similar to boudin blanc, but with pork blood added to it; this originated from the French boudin noir. Boudin valdôtain: with beetroot, spices and beef or pork blood, in the French-speaking Aosta Valley of Italy. Crawfish boudin: Popular in Cajun cuisine, crawfish boudin is made with the meat of crawfish tails added to rice.
It is served with cracklins and saltine crackers, hot sauce, ice-cold beer. Gator boudin: Made from alligator, gator boudin can be found sporadically in Louisiana and the Mississippi gulf coast. Shrimp Boudin: Similar to crawfish boudin, shrimp boudin is made by adding the shrimp to rice, it is great for appetizers or party food served in thin slices. Bloedworst: In Surinamese Creole culture, bloedworst is made with pig blood, onions and breadcrumbs. Though spices and herbs may vary, the texture is smooth and soft of a melted-like consistency. After filling the pork casing, it is put into a large cooking pot and cooked in water with spices and herbs like onions and Chinese celery, it is served with vleesworst and fladder, all cooked in the herbed and spiced broth. If the customer so wishes, it is eaten with a puréed pepper mixture. Most the Madame Jeanette is used. Boudin gave rise to "Le Boudin", the official march of the French Foreign Legion. "Blood sausage" is a colloquial reference to the gear that used to top the backpacks of Legionnaires.
The song makes repeated reference to the fact that the Belgians don't get any "blood sausage", since the King of the Belgians at one time forbade his subjects from joining the Legion. Black pudding Blood sausage White pudding