BACON & SAUSAGES RECIPE STOCK FOOD PHOTOS, STOCK FOOD PICTURES & FOOD PHOTO ART PRINTS
SAUSAGES
A sausage is a food made from ground meat, and, usually, salt, herbs, and spices. Traditionally, sausage-makers put to use tissues and organs which are perfectly edible and nutritious, but not particularly appealing – such as scraps, organ meats, blood, and fat – in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned and turned inside-out intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. Today natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Sausages can be divided into several groups
In the UK and Ireland, sausages are a very popular and common feature of the national diet and popular culture. There are various laws concerning the meat content of sausages in the UK. The minimum meat content to be labelled Pork Sausages is 42% (30% for other types of meat sausages), although to be classed as meat, the Pork can contain 30% fat and 25% connective tissue. Often the cheapest supermarket pork sausages do not have the necessary meat content to be described as Pork Sausages and are simply labelled ‘Sausages’. Famously, sausages are an essential component of a full English or Irish breakfast. In the UK alone, there are believed to be over 470 different types of sausages some made to traditional regional recipes such as those from Cumberland or Lincolnshire, and increasingly to modern recipes which combine fruit such as apples or apricots with the meat, or are influenced by European styles such as the Toulouse or Chorizo. A popular and widespread snack is the sausage roll made from sausage-meat rolled in puff pastry; they are sold from most bakeries and often made in the home. They may also be baked in a Yorkshire pudding batter to create “toad in the hole”, often served with gravy and onions. Sausage sandwiches are also a hearty snack in Britain with Brown or Tomato Sauce.
BACON
Bacon is a cured meat prepared from a pig. It is first cured using large quantities of salt, either in a brine or in a dry packing; the result is fresh bacon (also green bacon). Fresh bacon may then be further dried for weeks or months (usually in cold air), boiled, or smoked. Fresh and dried bacon must be cooked before eating. Boiled bacon is ready to eat, as is some smoked bacon, but either may be cooked further before eating. Bacon is prepared from several different cuts of meat. It is usually made from side and back cuts of pork, except in the United States, where it is almost always prepared from pork belly (typically referred to as “streaky”, “fatty”, or “American style” outside of the US). The side cut has more meat and less fat than the belly. Bacon may be prepared from either of two distinct back cuts: fatback, which is almost pure fat, and pork loin, which is very lean. Bacon-cured pork loin is known as back bacon. Bacon may be eaten smoked, boiled, fried, baked, or grilled, or used as a minor ingredient to flavor dishes. Bacon is also used for barding and larding roasts, especially game birds. The word is derived from the Old High German bacho, meaning “buttock”, “ham” or “side of bacon”, and cognate with the Old French bacon.
Grilled or fried bacon are included in the traditional full breakfast. An individual slice of bacon is a rasher, or occasionally a collop. Bacon dishes include bacon and eggs, bacon, lettuce, and tomato (BLT) sandwiches, bacon wrapped foods (scallops, shrimp, and asparagus), and cobb salad. Recent bacon dishes include chicken fried bacon, chocolate covered bacon, and the bacon explosion. Tatws Pum Munud is a traditional Welsh stew, made with sliced potatoes, vegetables and smoked bacon. In the U.S. and Europe, bacon is often used as a condiment or topping on other foods. Streaky bacon is more commonly used as a topping in the U.S., on items such as pizza, salads, sandwiches, hamburgers, baked potatoes, hot dogs, and soups. In the U.S. Sliced smoked loin, which Americans call Canadian bacon, is used less frequently than streaky, but can sometimes be found on pizza, salads, and omelettes. Buy all the stock photos in this gallery on line as Royalty Free or Rights managed stock photo. The stock pictures & stock images are all high resolution digital stock photos made award winning professional photographer Paul Williams. Photo Art prints are also available to buy on line in large to small print formats for framing as art works for home, restaurant, pubs, office art or commercial art.
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