Garlic sausage is a type of meat sausage prepared using garlic as a primary ingredient. It is prepared using pork or beef/veal, or a combination of pork and beef. It can be prepared using fresh or dried garlic, including dried granulated garlic.
Garlic sausage is a part of French cuisine. In the United States, knackwurst, also referred to as knoblauch, is prepared using ground pork, veal, and fresh garlic.
See also
- List of garlic dishes
- List of sausages
References
Further reading
- Vajdi, M.; Pereira, R.R.; Gallop, R.A. (1973). "How gamma irradiated and ethylene oxide treated spices affect the microbial quality, shelf life, and flavor of garlic sausage". Food Product Development. ISSN 0015-654X. Retrieved October 23, 2017.
- Kozačinski, L.; Hadžiosmanović, M.; Fleck, Ž. Cvrtila; Zdolec, N.; Filipović, I.; Kozačinski, Z. (March 2008). "Quality of dry and Garlic Sausages from Individual Households". MESO. Vol. 10 Issue 1. pp. 74-80.
External links
- "Saucissons a l'Ail (French garlic sausages)". The New York Times.
