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Toulouse Sausage
Saucisse de Toulouse (Toulouse Sausage) is a fresh sausage originating from Toulouse in the southwest of France. It is made from pork (75% lean, 25% belly), salt and pepper, has a natural casing of about in diameter and is usually sold in a coil (like Cumberland sausage). It is an ingredient of most Cassoulet recipes and is also served grilled or confit. ''Saucisse de Toulouse'' does not have a protected status so variations on the original recipe can be sold under the same name. Producers' organisations have proposed a Label Rouge designation for the product the recipe for which would adhere to the criteria: raw pork meat and fat (no more than 80% lean), ham without shank, shoulder without shank, loin, brisket, and back fat; a natural casing of pork or mutton; salt at an amount between 1.5% and 1.8% of the total ingredients; water, ice; sugars at a maximum of 1% of the total ingredients (only sucrose, dextrose, glucose, or lactose); aromatics, spices and wines at a maximum of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sausage
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs, may be included as fillers or extenders. When used as an uncountable noun, the word ''sausage'' can refer to the loose sausage meat, which can be used loose, formed into patties, or stuffed into a casing. When referred to as "a sausage", the product is usually cylindrical and enclosed in a casing. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing, and the casing may then be removed. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to pres ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Toulouse
Toulouse (, ; ; ) is a city in southern France, the Prefectures in France, prefecture of the Haute-Garonne department and of the Occitania (administrative region), Occitania region. The city is on the banks of the Garonne, River Garonne, from the Mediterranean Sea, from the Atlantic Ocean and from Paris. It is the List of communes in France with over 20,000 inhabitants, fourth-largest city in France after Paris, Marseille and Lyon, with 511,684 inhabitants within its municipal boundaries (2022); its Functional area (France), metropolitan area has a population of 1,513,396 inhabitants (2022). Toulouse is the central city of one of the 22 Métropole, metropolitan councils of France. Between the 2014 and 2020 censuses, its metropolitan area was the third fastest growing among metropolitan areas larger than 500,000 inhabitants in France. Toulouse is the centre of the European aerospace industry, with the headquarters of Airbus, the SPOT (satellites), SPOT satellite system, ATR ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cumberland Sausage
Cumberland sausage is a pork sausage that originated in the historic county of Cumberland, England, ceremonially part of Cumbria. It is traditionally very long, up to , and sold rolled in a flat, circular coil, but within western Cumbria, it is more often served in long, curved lengths. The meat is chopped, not ground or minced, giving the sausage a chunky texture. Seasonings are prepared from a variety of spices and herbs, though the flavour is commonly dominated by pepper, both black and white, in contrast to more herb-dominated varieties such as Lincolnshire sausage. Traditionally no colourings or preservatives are added. In March 2011, the European Union granted "Traditional Cumberland sausage" Protected Geographical Indication (PGI) status. History The Cumberland sausage has been a local speciality in the area for around 500 years. How the Cumberland sausage came to acquire its special shape and taste is not known. Historically, the sausage was more highly seasoned t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cassoulet
Cassoulet (, also ,; ) is a rich stew originating in southern France. The food writer Elizabeth David described it as "that sumptuous amalgamation of haricot beans, sausage, pork, mutton and preserved goose, aromatically spiced with garlic and herbs".David, 2008, p. 39 It originated in the town of Castelnaudary in the Aude department in the Occitanie region. Variants of the dish are local to other towns and cities in the Aude. History and etymology According to tradition, cassoulet was invented in 1355 in the town of Castelnaudary, under siege by the English during the Hundred Years' War. In medieval times the dish was referred to as an ''estouffet''. The ''Dictionnaire de l'Académie française'' dates the term cassoulet to no earlier than the 19th century."Cassoulet" ''Dictionnaire de l'Académie française''. Retrieved 29 January 2023 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Confit
Confit (, ) (from the French language, French word ''wikt:confire#French, confire'', literally "to preserve") is any type of food that is cooked slowly over a long period as a method of food preservation, preservation. Confit, as a cooking term, describes the process of cooking food in fat, whether it be grease or oil, at a lower temperature compared to deep frying. While deep frying typically takes place at temperatures of , confit preparations are done at a much lower temperature, such as an oil temperature of around , or sometimes even cooler. The term is usually used in modern cuisine to mean long, slow cooking in fat at low temperatures, many having no element of preservation, such as in dishes like confit potatoes. For meat, this method requires the meat to be salted as part of the preservation process. After salting and cooking in fat, confit can last for several months or years when sealed and stored in a cool, dark place. Confit is a specialty of southwestern France. Et ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Geographical Indications And Traditional Specialities In The European Union
Three European Union schemes of geographical indications and Traditional food, traditional specialties, known as protected designation of origin (PDO), protected geographical indication (PGI), and traditional speciality guaranteed (TSG), promote and protect names of agricultural products and foodstuffs, wines and spirits. Products registered under one of the three schemes may be marked with the logo for that scheme to help identify those products. The schemes are based on the legal framework provided by the EU Regulation No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs. This regulation applies within the EU as well as in Northern Ireland. Protection of the registered products is gradually expanded internationally via bilateral agreements between the EU and non-EU countries. It ensures that only products genuinely originating in that region are allowed to be identified as such in commerce. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Label Rouge
Label Rouge (''Red Label'') is a sign of quality assurance in France as defined by Law No. 2006-11 (5 January 2006). Products eligible for the Label Rouge are food items, and non-food and unprocessed agricultural products such as flowers. According to the French Ministry of Agriculture: "The Red Label certifies that a product has a specific set of characteristics establishing a superior level to that of a similar current product". Certification To obtain the Label Rouge, a very stringent set of standards prepared by a group of producers must be approved. These standards establish the criteria which the product must meet throughout the production chain, including farming techniques, feed, processing and distribution. Approval is officially announced through a joint decree from the Minister for Agriculture and Fisheries and the Minister for Consumer Affairs, on the recommendations of the National Institute for Origin and Quality (INAO). INAO is the French public body responsible ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Sausages
This is a list of notable sausages. Sausage is a food and usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing (sausage), casing traditionally made from intestine, but sometimes synthetic. Some sausages are Cooking, cooked during processing and the casing may be removed after. Sausage making is a traditional food preservation technique. Sausages may be preserved. By type * Blood sausage * Boerewors * Chorizo - a Spanish pork sausage * Fermented sausage – a type of sausage that is created by salting chopped or minced meat to remove moisture, while allowing beneficial bacteria to break down sugars into savoury molecules * – pork-, beef- or veal-based sausage with fresh, dried or granulated garlic * * * * * * * * – fresh lamb-based or beef-based spicy sausage * * * * * Sausage#Vegetarian versions, Vegetarian sausage – may be made from tofu, seitan, nut (fruit), nuts, pulse (legume), pulses, mycoprotein, soybean, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Botifarra
''Botifarra'' (; ) is a type of sausage and one of the most important dishes of the Catalan cuisine. ''Botifarra'' is based on ancient recipes, either the Roman sausage ''botulu'' or the '' lucanica'', made of raw pork and spices, with variants today in Italy and in the Portuguese and Brazilian '' linguiça''. In Colombia, '' butifarras soledeñas'' are a popular tradition in Soledad, Atlántico. Varieties Some of the most representative types are: * Raw ''botifarra'', ''botifarra vermella'', ''botifarra crua'', or ''roget''. It is also known as ''llonganissa'' in many places of the Eastern Spain. This ''botifarra'' is usually grilled or barbecued. * Black ''botifarra'', ''botifarra negra'' or ''negret'', containing boiled pork blood in the mixture * ''Botifarra catalana'', large ''botifarra'' similar to cooked ham. It may contain truffles. * ''Botifarra d'ou'' (), containing egg in the mixture, typically eaten on Fat Thursday (dijous gras) * White ''botifarra'', ''botifa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Sausages
French may refer to: * Something of, from, or related to France ** French language, which originated in France ** French people, a nation and ethnic group ** French cuisine, cooking traditions and practices Arts and media * The French (band), a British rock band * "French" (episode), a live-action episode of ''The Super Mario Bros. Super Show!'' * ''Française'' (film), a 2008 film * French Stewart (born 1964), American actor Other uses * French (surname), a surname (including a list of people with the name) * French (tunic), a type of military jacket or tunic * French's, an American brand of mustard condiment * French (catheter scale), a unit of measurement * French Defence, a chess opening * French kiss, a type of kiss See also * France (other) * Franch, a surname * French Revolution (other) * French River (other), several rivers and other places * Frenching (other) * Justice French (other) Justice French may refer to: * C. G ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
