Sausages - Sausage (Paperback)

Chapters: Sausage. Source: Wikipedia. Pages: 72. Not illustrated. Free updates online. Purchase includes a free trial membership in the publisher's book club where you can select from more than a million books without charge. Excerpt: A sausage is a food made from ground meat, both beef and pork. Also commonly included is ground pork fat (fatback), salt, herbs and spices. Typically the sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Some sausages are cooked during processing and the casing may be removed afterwards. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying, or smoking. Sausage making in HungarySausages are a result of economical butchery. 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. The first sausages were made by early humans, stuffing roasted intestines into stomachs. As early as 589 BC, a Chinese sausage l ch ng was mentioned consisting of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey, and Epicharmus wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the illiterate tribes occupying the larger part of Europe. German Wurst: liver sausage, blood sausage and ham sausageSausage in Italy has its roots in Lucania, now known as Basilicata. Philosophers such as Cicero and Martial stated a kind of sausage...More: http: //booksllc.net/?id=7805