Casing:
The term for what sausages are stuffed in. They are either natural casings, which come from the intestines of sheep, hogs, or cattle; or be synthetic. The natural casings are technically edible, but the larger ones are too tough to eat.
Sausage casing refers to a variety of different products into which ground meats, spices, and vegetables can be stuffed in order to produce a firmly packed product. Some sausages go into casings to then be smoked or pre-cooked.
Casing - The thin, tubular membrane of the intestine used to hold processed meats and forcemeats, as in sausages and salami.
sausage casings Notes: These are traditionally made from intestines, but synthetic casings are now more common. You can order them online, or prevail upon a friendly neighborhood butcher.
Sausage casings - Made from beef or pork products, available by special order from good meat markets or by mail order.
Casing: A synthetic or natural membrane (usually pig or sheep intestines) used to enclose sausage forcemeat.
Remove casings from sausage. Heat oil in a large nonstick skillet over medium-high heat; add sausage, and saute 5 minutes until browned, stirring to crumble. Add onion and celery, and saute 3 minutes.
Remove casing from chorizo, if present. Crumble chorizo. In a 4-quart Dutch oven cook chorizo and garlic until chorizo is brown; drain off fat.
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Sausage casings
Longganisa Cooking Instructions:
In a big mixing bowl, combine all ingredients except the sausage casings ...
A square casing made from woven coconut leaves is filled with raw rice and boiled. When cooked the casing becomes tightly packed with the cooked rice giving the ketupat its cake-like texture.
Ketam
Hai [Chinese], Nandu [Tamil] ...
The outer casing of the oat, often used as a high-fiber nutrient supplement. Thought to fight against high cholesterol, oat bran is high in vitamin B-1 and contains a good amount of vitamins B-2 and E.
Ingredients: casings, fresh ground black pepper...
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Prep Time:1 hrs ...
Bridie
Pastry casing for meat filling, traditionally flavoured with beef dripping.
Brose
Oatmeal or barley cooked with milk or water from the vegetables or meat.
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- Sausage and Health
- Sausage History
- Low-Fat (Lite) Sausage Recipes
- Sausage Recipes
Sausages Photo © 2009 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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The outer casing of the oat grain. This part of the grain is very high in soluble fiber, which is believed to be effective in helping to reduce cholesterol levels in the blood. Oatcake ...
The casing is pig's bladder and it is shaped like a small melon. It is dried in a hot room for three to four days and then cured for six to seven months. ...
On 17 December 1993, Cook appeared on Clive Anderson Talks Back showcasing four completely new characters, and the following day appeared on BBC2 performing links for Arena's "Radio Night".
Usually the sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Some sausages are cooked during processing and the casing may be removed afterwards.
It is made from the net-like casing that surrounds the nutmeg seed contained inside the hard pit of the nutmeg fruit. The yellow colored fruit is edible and when split open, exposes a net-like casing that covers the nutmeg pit.
When they are cool, remove the sausage from its casing and crumble; set aside.
Set the cream cheese out so that it can come to room temperature.
In its natural state, mace is a bright crimson lace up to 35 mm (1-1/2 in) long, encasing the brown nutmeg in irregular, fleshy lobes. As it is dried, it develops its charcteristic aroma but loses its bright red colour.
As opposed to other sausages, casing should be removed before cooking.
chowder Most often thought of as clam chowder, but really is any thick and chunky soup.
churn The process of agitating cream until it separates into solids and liquids.
Sausages are of two types, dry and wet, according to whether the casing is filled with fresh (wet) or cooked (dry) meat. Pork sausage is an example of the wet. Dry sausages are made from fresh meats and curing substances, and then smoked (e.g.
This type of pastry (along with finely shredded kadafi pastry, also from the Mediterranean) is made in very thin sheets and used as a casing for numerous delicate savoury and sweet dishes.
To remove the sausage from the casings, hold the links under cold running water. Use a pair of scissors to cut the casing down the side and slide the sausage out. Using the same scissors, snip the sausage into bite-size pieces.
A sausage consists of ground meat (and sometimes other animal parts), herbs and spices, and possibly other ingredients, generally packed in a casing (traditionally the intestines of the animal, though now often synthetic), and preserved in some way, ...
Real puff pastry involves encasing a layer of butter in two layers of dough and rolling and folding it again and again to create nearly a thousand layers of butter and pastry that loft up beautifully when baked.
When corn has been soaked in lye and the casing
has been removed it becomes Hominy. The lye is rinsed out very well and the corn is left to harden. Then the swollen hominy is ground up
to the texture of tiny pellets.
In a large bowl half filled with water, roll out the arils (seed casings) with your fingers. Discard the skin and membranes and strain. The seeds can be eaten raw or sprinkled on salads.
suet (SOO-iht) - Suet is the white fatty casing that surrounds the kidneys and the loins in beef, sheep, and other animals.
Brush the top inner parts of the pastry casing with some of the beaten egg and place the pastry circle on top. Pinch the edges of the pastry to seal the pie.
This popular Chinese fruit is about the size of a walnut, with a bumpy red shell encasing white translucent pulp that's similar in texture to a grape. The flavor is sweet, exotic, and very juicy. Don't eat the shell or the seed.
Alfalfa can be used without any further treatment, or can have its seed casings washed away. A bit of underwater shaking will take off most of the seed casings.
Steam can build up inside the casing and cause it to split, or even explode. Provide a release valve by pricking each bratwurst with the tines of a fork before cooking. Don't make the holes to big or too much juice will leak out.
The lacy fatty membrane encasing the internal organs of an animal, pork caul is often used for wrapping faggots or patés.
Caviar
True caviar is the salted and matured eggs or roe of the huge female sturgeon fish.
Kishka is a type of kosher sausage which is stuffed with mashed vegetables (often carrots, potatoes and/or other vegetables), beef fat and spices. Traditionally, kishka was made with intestinal lining from a cow. Today, the casing is often edible ...
1 lb chorizo sausage (beef, casings removed)
1 onions (chopped)
2 garlic cloves (minced) ...
slow cooker: An appliance in which a pot (or crock) is placed inside a metal casing that has wrap-around heating elements, providing slow and even heating of the pot's contents.
If you can get past the olfactory difficulties with the fruit, the flesh inside the tough prickly casing is mild and creamy, with a custard-like texture.
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Salami, made of pork or beef, is a highly seasoned fresh or dried Italian sausage that is stuffed into a casing.
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A variety of different types are available ranging from a simple small plastic tube funnel for passing the sausagemeat into the casing with a plunger to push the meat through, to an electric machine that shapes and forms the sausages.
The best thing about this one is that after it's loaded you can't see the point on the unilet and therefore you aren't anticipating the pain. And the unilet will automatically retract into the casing.
Kebab minced meat inside a net-like omelette casing. Rasmalai Rasgullas. cooked in cream and served cold. A very rich sweet. Rhogan josh gosht. Literally means red juice lamb. It can be spelt dozens of ways. It is a traditional Northern Indian dish.
casing The intestinal membrane that is cleaned and stuffed with sausage
forcemeat; a synthetic tubing used similarly.
cassata (It.) Ice cream molded in contrastingly colored layers with ...
 See also: Cooking, Sausage, Pork, Flavor, Season
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