Garlic sausage
Garlic sausage is a type of meat sausage prepared using garlic as a primary ingredient.[1] It is prepared using pork or beef/veal, or a combination of pork and beef.[2][3] It can be prepared using fresh or dried garlic, including dried granulated garlic.[1][3]
Garlic sausage is a part of French cuisine.[2][4] In the United States, knackwurst, also referred to as knoblauch, is prepared using ground pork, veal, and fresh garlic.[5]
See also
References
- ^ a b Kutas, R. (1984). Great Sausage Recipes and Meat Curing. Macmillan. p. 155. ISBN 978-0-02-566860-7. Retrieved October 23, 2017.
- ^ a b Hurt, J.; King, J. (2012). The Complete Idiot's Guide to Sausage Making. DK Publishing. p. 83. ISBN 978-1-101-57159-0. Retrieved October 23, 2017.
- ^ a b Duff, J.C. (1899). The Manufacture of Sausages. National Provisioner Publishing Company. pp. 107–108. Retrieved October 23, 2017.
- ^ Peery, S.M.; Reavis, C.G. (2002). Home Sausage Making: How-To Techniques for Making and Enjoying 100 Sausages at Home. Storey Publishing, LLC. p. 84. ISBN 978-1-60342-451-6. Retrieved October 23, 2017.
- ^ Puckett, R.P.; Green, C. (2004). Food Service Manual for Health Care Institutions. J-B AHA Press. Wiley. p. 520. ISBN 978-0-7879-7829-7. Retrieved October 23, 2017.
Further reading
- Vajdi, M.; Pereira, R.R.; Gallop, R.A. (1973). "How gamma irradiated and ethylene oxide treated spices affect the microbial quality, shelf life, and flavor of garlic sausage". Food Product Development. ISSN 0015-654X. Retrieved October 23, 2017.
{{cite journal}}: Invalid|ref=harv(help) - Kozačinski, L.; Hadžiosmanović, M.; Fleck, Ž. Cvrtila; Zdolec, N.; Filipović, I.; Kozačinski, Z. (March 2008). "Quality of dry and Garlic Sausages from Individual Households". MESO. Vol. 10 Issue 1. pp. 74-80.