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compare and contrast

Answered on September 12, 2014
Created January 24, 2012 at 12:57 AM

What is the difference between bacon and sausage and what are they both like?

77877f762c40637911396daa19b53094

(78467)

on January 25, 2012
at 12:50 AM

shut your mouth befor i do it for ya joshua talbet

77877f762c40637911396daa19b53094

(78467)

on January 25, 2012
at 12:50 AM

yes thank you frugal jen wanna be my friend

77877f762c40637911396daa19b53094

(78467)

on January 25, 2012
at 12:49 AM

not da hey add me

6b8d12fc3e43179f9ae1765a4d1a9dc2

(5914)

on January 24, 2012
at 01:12 AM

Is this a real question?

77877f762c40637911396daa19b53094

(78467)

on January 24, 2012
at 12:58 AM

help me find out

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3 Answers

7
77877f762c40637911396daa19b53094

(78467)

on January 24, 2012
at 03:09 AM

Bacon is flat, sausages are cylindrical and they both taste like pig.

77877f762c40637911396daa19b53094

(78467)

on January 25, 2012
at 12:49 AM

not da hey add me

3
76d70438d2442d21206b8e5528d23d23

on January 24, 2012
at 03:07 AM

77877f762c40637911396daa19b53094

(78467)

on January 25, 2012
at 12:50 AM

yes thank you frugal jen wanna be my friend

2
246ebf68e35743f62e5e187891b9cba0

(21420)

on January 24, 2012
at 04:55 PM

Bacon is a thin sliced portion of pork that has been cured by either wet or dry methods, and sometimes smoked for longer shelf-life and/or preservation. Americans refer to only dry-cured/smoked pork belly as bacon (generally), whereas in the UK, bacon can refer to "streaky bacon" (cured/smoked pork belly), or just "bacon" (sometimes called "back bacon"), which is wet or dry cured, unsmoked Pork Loin with fat intact. What is referred to as "Canadian Bacon" in the US, is similar to English Loin bacon, with the exception that the fat is usually removed and the product is smoked, giving it a flavor, color, and texture similar to wet-cured ham. The Italian Panchetta is sometimes referred to as bacon (in the US) as it is pork belly that has been cured, however it is not typically smoked.

Sausage is a ground meat product, typically (in the Western world) pork - although any form of animal protein and fat can and has been used. It is highly seasoned, sometimes smoked (as in Dry Sausages such as Pepperoni, Summer Sausage, or Salami), sometimes cased, sometimes intentionally contains carbohydrate fillers (such as rice in Boudin from Louisiana, or oats in Haggis from Scotland) and in the case of American-style "breakfast sausage", a loose product formed into patties and fried. Casings are traditionally the rinsed and cured small intestines of lamb or pork, or in the case of larger sausages (such as haggis, bologna), larger organs are used for the casing such as large intestines (referred to as a "Bung") or the empty, rinsed stomach (as in Haggis). That being said, most modern sausages are cased in a vegetable-collagen casing, some of which are perfectly edible, and some are inedible (bologna casings).

I WILL DEFEAT YOU, WIKIPEDIA!!! :-)

77877f762c40637911396daa19b53094

(78467)

on January 25, 2012
at 12:50 AM

shut your mouth befor i do it for ya joshua talbet

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