Thuringian sausage (25% as compared to up to 60% in other sausages). According to German minced meat law, the "Hackfleischverordnung", raw sausages must be sold on the day of their creation or until the closing of a late-night establishment. Previously grilled sausages have a shelf-life of 15 days, and sausages immediately frozen after their creation may be stored for 6 months. The preferred preparation method for Thuringian sausage is roasted over charcoal or on a grill rubbed with bacon. The fire shouldn't be so hot that the skin breaks. However, some charring is desired. The sausages are sometimes sprinkled with beer during
Chorizo While the term "longaniza" refers to fresh sausages, it is also used in the Philippines to refer to cured sausages. Philippine "longganisa" are often dyed red with achuete seeds. There are dozens of variants from various regions in the Philippines. Creole and Cajun cuisine both feature a variant of chorizo called chaurice, which is frequently used in the Creole dish of red beans and rice. Chorizo Chorizo (, from Spanish ) or chouriço (from Portuguese ) is a type of pork sausage. Traditionally, it uses natural casings made from intestines, a method used since Roman times. In Europe, chorizo is