Dating in the dark polish sausage
Some food historians pinpoint the first fragrant and complex aromas rising from the stewpot to the 15th century, crediting the Portuguese navigator Prince Henry with transforming and elevating the national cuisine with the introduction of foods from the New World.
Pineapples, potatoes, and tomatoes made their first appearances on European tables as a response to his proclamation to sailors to return with unfamiliar seeds and edible plants.
British chipolatas usually add rice to the meat, which cuts down a little on fat content, but does add more carbohydrates.
Often, the British refer to any types of small pork sausages as by this name.
With this Latin stew, however, as with stews the world over, the sky is the limit; dried fruit, fresh fruit, and a world of seasonings might make a happy splash based upon the cook’s whim. They are enjoyed throughout Europe, with special popularity in the UK as a breakfast sausage.
The origins of these sausages suggest however, that Italians most frequently used these them as main dishes during luncheon or dinner meals.
is a type of white link sausage made from pork, normally with the meat from the liver and heart.Foodies generally agree that Cozido à Portuguesa originated in the northern province of Beira.The more traditional versions feature morcela or chourico, two kinds of smoked sausage and beef shin.Unlike its counterpart, boudin noir, white sausage contains no blood.It is commonly available in two versions, Cajun or French-Belgian.
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My question is: what causes this discolouration and, have I needlessly thrown three very tasty looking sausages in the bin? The discoloring isn't a problem: it's just the meat reacting with oxygen in the air.