Additional Information for Smoked Sausage
Smoked sausage is a type of sausage that has been cured and smoked. It is typically made from ground meat, such as pork, beef, or a combination of both, along with various seasonings and spices. The meat is mixed with the seasonings, stuffed into casings, and then smoked to enhance the flavor and preserve the sausage.
In the supply class Meat, Poultry, And Fish, smoked sausage falls under the category of processed meat products. It is a popular choice for subsistence purposes, as it is a versatile ingredient that can be used in a variety of dishes. Smoked sausage can be grilled, pan-fried, or added to stews, soups, and casseroles to add a rich and smoky flavor.
When selecting smoked sausage for subsistence purposes, it is important to consider factors such as the quality of the meat, the level of smokiness desired, and any dietary restrictions or preferences. It is also important to store smoked sausage properly to maintain its freshness and prevent spoilage.
Overall, smoked sausage is a flavorful and convenient option in the Meat, Poultry, And Fish supply class for subsistence purposes, offering a tasty addition to meals in various culinary applications.
Related Item Names for INC 46391 Smoked Sausage
NATO Stock Numbers with Item Name 46391 Smoked Sausage Page 1 of 1
- IMPS ITEM 811
- RNCC: 3 | RNVC: 1 | DAC: 3
- 31271
- RNCC: 3 | RNVC: 2 | DAC: 3
- 31201
- RNCC: 3 | RNVC: 2 | DAC: 3
- 31269
- RNCC: 3 | RNVC: 2 | DAC: 3
- 31288
- RNCC: 3 | RNVC: 2 | DAC: 3
- 31331
- RNCC: 3 | RNVC: 2 | DAC: 3
- 31211
- RNCC: 3 | RNVC: 2 | DAC: 3
- 30207
- RNCC: 3 | RNVC: 2 | DAC: 3
- 31286
- RNCC: 3 | RNVC: 2 | DAC: 3
- 31213
- RNCC: 3 | RNVC: 2 | DAC: 3
- 31251
- RNCC: 3 | RNVC: 2 | DAC: 3
- 30210
- RNCC: 3 | RNVC: 2 | DAC: 3