Anyone who thinks that all sausages are the same is wrong! If you are indecision when choosing which kind ofsausage take home, it's time to clarify all your doubts.
Professor Dawilson Fonte, who teaches the gastronomy course at Anhembi Morumbi University, reveals the secrets of each sausage available on the market.
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Sausage, a type of extremely consumed sausage, is produced from various meats, with pork being one of the most popular.
They are generally embedded in casings, whether of animal or synthetic origin, with the purpose of preserving the food. From now on, know which one to choose for your meal!
Paio
It is an example of a sausage that combines pork and beef. It is embedded in natural or artificial edible casings and goes through a curing process, in addition to being applied to heat and smoking.
Black pudding
A variety of sausage that involves the use of pork or lamb casings. Its filling consists of clotted blood and various spices.
Regardless of where it is manufactured, black pudding maintains uniformity in the ingredients used and in the preparation process.
Argentine chorizo
This is a sausage variant made from minced pork and marinated with seasonings, including paprika, which gives the product its characteristic color.
Despite its name, Argentine chorizo has Spanish origins. However, the addition of paprika, which provides the distinctive flavor and touch, only occurred after its introduction in the Americas.
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Pepperoni sausage
An option made exclusively with pork, it goes through a curing process. Its distinctive flavor is characterized by the presence of pepperoni, which gives it a spicy flavor.
Tuscan sausage
Tuscan sausage is produced from a combination of pork and pork fat, and can be described as cured and raw.
Portuguese sausage
This is made using only pork meat, which goes through the curing process and is exposed to heat with smoking. It generally has a shape similar to a horseshoe and stands out for its evident garlic flavor.
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