Matches in DBpedia 2016-04 for { <http://wikidata.dbpedia.org/resource/Q16147704> ?p ?o }
Showing triples 1 to 40 of
40
with 100 triples per page.
- Q16147704 subject Q7190067.
- Q16147704 subject Q7214340.
- Q16147704 subject Q7319507.
- Q16147704 subject Q8528342.
- Q16147704 subject Q8755221.
- Q16147704 abstract "The cuisine of Hungary produces a vast number of types of sausages. Different regions in Hungary may have their own sausage recipes and tastes. The Hungarian sausages may be boiled, fresh or dried and smoked, with different spices and flavors, "hot" or "mild".These sausages may be eaten like a cold cut or used in the main courses. The Hungarian cuisine uses the different types of sausages in many ways, in vegetable stews, soups, potato stews like "paprikás krumpli" (paprika-based stew with spicy sausage and potatoes), bean soups like Jókai bableves, in meat stews, in some goulash soup variations, pastry dishes and even salads. The smoked sausages may contain bacon, ground pork, beef, boar or lamb, paprika, salt, garlic, black pepper, allspice, white pepper, caraway, nutmeg, zest, marjoram, cayenne pepper, sugar, white wine or cognac. The meat is coarsely ground and salted. If garlic is added, it is mashed in water to produce a slurry and added to the meat along with spices. The sausage is then stuffed into natural casings in 1-foot links - usually using the small intestine of the pig. This traditionally took place outside on the fall day when a pig was slaughtered. The sausage is then hung overnight to allow the flavors to meld and some of the grease to drip out. It is now ready to be used fresh and unsmoked. Fresh sausages may have additional ingredients like liver, mushroom, bread, rice, lemon juice, eggs, cream or milk. The unsmoked sausages are typically roasted with sauerkraut or red or green cabbage, and served with mashed potatoes. The dry sausages are cold smoked and hung to cure before use.".
- Q16147704 thumbnail Gyulai_kolbasz.jpg?width=300.
- Q16147704 wikiPageExternalLink gen?genid=48783.
- Q16147704 wikiPageExternalLink AlphabeticalList.htm.
- Q16147704 wikiPageExternalLink ?show=Hungarian%20sausage%20or%20kolbasz.
- Q16147704 wikiPageExternalLink 102943-June-Meyers-Authentic-Hungarian-Sausage-(Kolbasz)-recipe.html.
- Q16147704 wikiPageWikiLink Q131419.
- Q16147704 wikiPageWikiLink Q148052.
- Q16147704 wikiPageWikiLink Q154482.
- Q16147704 wikiPageWikiLink Q17067517.
- Q16147704 wikiPageWikiLink Q17097831.
- Q16147704 wikiPageWikiLink Q178878.
- Q16147704 wikiPageWikiLink Q181055.
- Q16147704 wikiPageWikiLink Q188655.
- Q16147704 wikiPageWikiLink Q214938.
- Q16147704 wikiPageWikiLink Q23400.
- Q16147704 wikiPageWikiLink Q264327.
- Q16147704 wikiPageWikiLink Q26811.
- Q16147704 wikiPageWikiLink Q284.
- Q16147704 wikiPageWikiLink Q3127593.
- Q16147704 wikiPageWikiLink Q363268.
- Q16147704 wikiPageWikiLink Q370637.
- Q16147704 wikiPageWikiLink Q43084.
- Q16147704 wikiPageWikiLink Q5258938.
- Q16147704 wikiPageWikiLink Q543025.
- Q16147704 wikiPageWikiLink Q667953.
- Q16147704 wikiPageWikiLink Q7190067.
- Q16147704 wikiPageWikiLink Q7214340.
- Q16147704 wikiPageWikiLink Q7319507.
- Q16147704 wikiPageWikiLink Q83165.
- Q16147704 wikiPageWikiLink Q8528342.
- Q16147704 wikiPageWikiLink Q8755221.
- Q16147704 comment "The cuisine of Hungary produces a vast number of types of sausages. Different regions in Hungary may have their own sausage recipes and tastes. The Hungarian sausages may be boiled, fresh or dried and smoked, with different spices and flavors, "hot" or "mild".These sausages may be eaten like a cold cut or used in the main courses.".
- Q16147704 label "Hungarian sausages".
- Q16147704 depiction Gyulai_kolbasz.jpg.