Showing Food Sausage
| General Information | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Name | Sausage | ||||||||||
| Scientific Name | Not Available | ||||||||||
| Description | Sausage is a food usually made from ground meat (normally pork or beef), mixed with salt, herbs, and other spices, although vegetarian sausages are available. Typically, a 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. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying, or smoking. [Wikipedia] | ||||||||||
| Primary ID | FOOD00652 | ||||||||||
| Picture |  | ||||||||||
| Classification | |||||||||||
| Group | Dishes | ||||||||||
| Sub-Group | Ground meat | ||||||||||
| External Links | |||||||||||
| ITIS ID | Not Available | ||||||||||
| Wikipedia ID | Sausage | ||||||||||
| Composition | |||||||||||
| Compounds |
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| Macronutrients |
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| References | |||||||||||
| Content Reference | — Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008). — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. | ||||||||||