Welcome to CooksInfo.com. Founded in 1999, the site is now the largest food encyclopedia on the Internet.

Today's Featured Article

A sausage is a "tube" of meat. The outside of the tube, the wrapper, is usually called the "casing"; it can be a natural item such as an animal intestine, or it can be artificial. It is almost always edible. The wrapping holds inside it a mixture of meat, usually finely but sometimes more coarsely minced or ground, that is spiced in varying degrees, and may have some cereal mixed in with it. The mixture almost always holds some fat as well to help bind it and give it mouth feel. The meat can be presumed to be pork unless otherwise specified.

The sausage may be smoked or unsmoked; dried or fresh. The preparation process of some sausages essentially cooks them so that they can be eaten as is; most though require further cooking. Some sausages are meant to be served whole; others are meant to be served in slices in varying degrees of thickness; others are meant to be used solely as a flavouring ingredient in other dishes.

Read more >>>

Random learning

Traditional Speciality Guaranteed
Traditional Speciality Guaranteed (aka TSG) is a European Union (EU) food designation.

It is the most lenient of EU food designations because it doesn't restrict a food item to a geographical area, as the other designations do. Rather, the emphasis is on the product being made with "traditional" ingredients, or techniques, rather than being on the place where it is made.

Read more >>>

Popular Topics This Week