Sunday, November 23, 2014

Cutting Turkey Sausage in Ultra HD 4K





Cutting Turkey Sausage in Ultra HD 4K - Bologna sausage, sometimes phonetically spelled as baloney, boloney or polony, is a sausage derived from the Italian mortadella, a similar looking finely ground pork sausage containing cubes of lard, originally from the Italian city of Bologna, IPA. U.S. Government regulations require American bologna to be finely ground and without visible pieces of lard. Bologna can alternatively be made out of chicken, turkey, beef, pork, venison or soy protein. Unlike the mortadella Bologna, bologna sausage is not an Italian product and there are several differences among process and ingredients. Typical seasoning for bologna includes black pepper, nutmeg, allspice, celery seed, coriander, and like mortadella, myrtle berries give it its distinctive flavor.



Polony is the name for a large sausage made from a mixture of beef and pork that is popular in South Africa and was very popular in Britain during the 17th and 18th centuries. Polony is now eaten less often. Polony can be stored for long periods, sometimes many weeks. Polony is highly seasoned before being hot smoked. It is then cooked in boiling water when required.



A sausage is a food usually made from ground meat with a skin around it. 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 after.



Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying, or smoking.

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