What do you call chicken feet?
My roommates and I were having a discussion (I have no idea about what) and we got onto the subject of chickens, and their feet. Humans have feet, cats and dogs have paws, but what do chickens have?
What is indian sausage called?
Hi: If it was ground meat shaped like a sausage it was probably what is called ''seekh kebab or shami kebab'' either made with chicken or lamb..most Indian restaurants do not serve pork or beef.
Is anything cased and shaped like a hot dog technically a sausage?
Have you never eaten a sausage patty for breakfast?If you google the word sausage, there are a variety of definitions which vary slightly but the “official” word is from the USDA since meat products are regulated by the government pretty tightly including the wording of the product, ingredients and production procedures, etc.Taken from the USDA web site: USDA's Food Safety and Inspection Service (FSIS) inspects all sausages in interstate commerce and all sausages that are exported to other countries. If sausages are made in a retail establishment (such as a grocery store, meat market or restaurant) and are sold within the State where the establishment is located, the sausage may be under the jurisdiction of that State's health or agriculture department. Types of Sausages Sausages are either uncooked or ready to eat. They can be made from red meat (for example, beef, pork, lamb or veal), poultry (turkey or chicken, for example) or a combination. Uncooked sausages include fresh (bulk, patties or links) and smoked sausages.To prevent foodborne illness, uncooked sausages that contain ground beef, pork, lamb or veal should be cooked to 160 °F. Uncooked sausages that contain ground turkey and chicken should be cooked to 165 °F.Ready-to-eat sausages are dry, semi-dry and/or cooked. Dry sausages may be smoked, unsmoked or cooked. Semi-dry sausages are usually heated in the smokehouse to fully cook the product and partially dry it. Cooked sausages (for example, bologna and frankfurters) are cooked and may also be smoked.”In my opinion, the USDA does a fantastic job of inspecting our meat supply process in the USA for the protection of the consumer. With all the criticism of the government, this is a program that seems to work very well.
Jello-like substance in Vienna Sausages and canned Ham--can I buy that Jello stuff in a can by itself??? It..
It is gelatin, a natural meat by-product, formed when animal parts containing bone, skin or cartilage are boiled. Although canned ham and sausage are pretty mainstream, gelatin as a dish itself is considered a delicacy, known as either consomme (a thick, fortified soup) or aspic (flavored and often put in molds). Gelatin is the main ingredient in the dessert Jello. You can make your own w/ an envelope of powdered gelatin (Knox is a common brand) mixed with hot water to dissolve and the addition of savory flavorings like a bouillon cube or salt and pepper and spices. And some people DO like it better than mayo on a sandwich; some cold cuts are made specifically to include it, headcheese (made of pork) for example.
How do you remove a sausage casing? Why are sausages in cases better than loose or patties?
How do you remove a sausage casing, and which is better, sausage in a casing or loose sausage?Sausage is prepared in a casing as a container so it can be cured/smoked and thereby preserved. In times past, the luxury of refrigeration simply didn’t exist, so when a large animal like a hog was slaughtered and couldn’t be immediately consumed the meat was ground and seasoned, then stuffed inside a casing so it could be smoke cured in a smokehouse. You cannot hang loose ground sausage, plus the casing (a layer of the animal’s intestine) kept flies from laying eggs on the meat and allows the contents to dry, and then to protect it from moisture which could support bacterial growth. Most modern sausage casings are extruded from callogen and/or cellulose, not as tough and durable as the original casings, but functional.To remove the loose sausage from the casing, simply split it with a sharp knife and push or scrape it out. Fully cured sausage will hold its shape after the casing is removed, but boiling if without a casing will loosen it back up and it will likely break apart, so baking or frying the link formed loose sausage may be the best method of cooking.
What do you call a hot dog with battered chicken instead of a sausage?
Corn cock
If you grilled a sausage, would it be a hot dog?
A hot dog refers to a sandwich. The sausage itself has traditionally been called a frankfurter (or “frank”) or a weiner. Check the package next time you buy one to see how the tube steaks are named.They are actually distinct products.A frankfurter is a pure pork product in a sheep’s intestine that has a distinctive snap to it when consumed. It’s roughly a foot long and is consumed as an entrée.A weiner is a pork and beef mixture that is smoked with a similarly length, presentation and style of consumption.As is usually the case, American industrialization transformed the product into the highly uniform product we eat today, which may be all beef (a product produced by American Jews to be kosher…), beef and pork, all pork or in recent decades, chicken or chicken and pork. They are usually produced in collagen casings which are stripped from the product before packaging.I’ll take the opportunity to mention that weiners or franks are highly-engineered products made from high-quality ingredients. No mystery meats are involved.
Is it safe to eat pig blood or chicken blood?
Yes. It is safe, but caution should be used.Cultures have eaten the blood of domesticated or wild animals for centuries. It is a sincerely protein-rich source of nourishment. I grew up eating blood sausage, or as the Norse would call it, “blodklub”. Others call is blood pudding.It’s an old tradition, obviously, but when food is scarce, blood sausage is the one source of protein you might have that gets you through the long winter.I have never had blood sausage from the blood of pigs or fowl, but rather cow’s blood. I haven’t eaten it since my grandmother passed, but we used to eat it for Christmas every year. It’s cooked, not raw, and with the Norwegian/Swedish treatment, is mixed with potatoes and a few other spices.I have to admit, I liked it, until my family told me what was in it. Then, not so much. Here is a recipe that is similar to the one my GG used to make:Uncle Phaedrus, Finder of Lost RecipesIt’s a process. And one thing you should know is that it is wise to find “certified” blood from a meat locker. Which, I think is difficult these days.I remember my GG making “casings” out of old sheets and then stuffing the potato-blood mixture into these casings. She’d seal them off at the end (or tie a knot in them maybe) and then set them to boil on the stovetop for what seemed like a week. There was always this particular smell to it, which wasn’t bad, just different.When the sausage was done, GG would peel back the sheet-casing and slice the sausage into 1/2 rounds. The sausage was probably 2 inches in diameter. Then, GG would chip the blodklub up fry it in butter, or butter and heavy cream at the last minute and then sprinkle salt on top.Great for breakfast along with salty bacon!
What is the difference between a hot dog and a sausage?
There is some difference between hot dog and sausage.but this two item is made by 1 machine .http://meatballly.com/ .i know some differences, here is some1.Sausage is an encompassing term for any processed meat with fat, spices, and preservatives that is encased in an animal’s intestines or commercial wrapping. Many types of sausages are made and available in many markets; one of them is the popular American hot dog.2.The hot dog is not an original sausage but merely an American adoption of German sausages, frankfurters, and wieners.3.The texture of a hot dog is smooth and paste-like, while sausages have a more composite mixture of miniscule bits of meat.4.A hot dog is usually a food for leisure time, while a sausage can be eaten for the same purpose but can also be used in main dishes.