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The Cooking Inn : Sausage & Prepared Meat Terminology T Page Select a name from the list to go to it's site

Thai Sausage-Chiang Mai Style:
4 single lg dried chilies, soak in water until soft
1/2 tsp salt
1 tblsp minced lemon grass
1 tsp minced cilantro roots
1 tsp kaffir lime zest/lime zest
1/2 tsp minced galanga
2 tsp minced garlic
1 tblsp minced red onions
2 c ground pork (80-85% lean)
1 tblsp minced kaffir lime leaves
1/4 c chopped cilantro leaves
2 tblsp fish sauce
1 long sausage casing, 25 feet
1/4 c salt

Turn the casing inside out and rub with 1/4 cup salt and a little water gently but very well. Rinse again and again until it become odorless. Then turn it right side out and squeeze out the excess water. Combine softened dried chilies, 1/2 tsp salt, lemon grass, cilantro roots, Kaffir lime zest, galanga, garlic and onions in a blender and grind to a paste. Mix the chili paste, pork, Kaffir lime leaves, cilantro leaves and fish sauce well. Tie a knot a one end of the casing and stuff with the pork mixture. Tie another knot to close. Poke a few holes with a clean needles where the bubbles are present inside. Charbroil or fry over medium-low heat until golden brown and fully cooked. Poke a few holes while cooking to prevent rupturing. Slice into 1/2" thick pieces. Serve with cooked sticky rice and raw vegetables.

Thuringer Cervelat (semi-dry sausage):
Is a popular semi-dry sausage made of beef and ham or pork fat; distinctive tangy flavor; mildly spiced.

Thuringer-Style Sausage
(fresh sausage or cooked sausage):
Made principally of ground pork; may also include veal and beef; seasoning similar to pork sausage, except no sage is used; may be smoked or unsmoked.

Tongue, Cooked (prepared meat):
Most cooked pork, lamb and veal tongue is cured and either canned or packaged in plastic; sometimes smoked. Beef tongue is available whole, jellied, or in slices.

A small French sausage made of coarsely diced pork flavored with wine, garlic and seasonings. Toulouse is usually braised or fried and is good in dishes such as cassoulet.

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