This is a list of notable sausages. Sausage is a food usually made from ground meat with a skin around it. Typically, a 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 after. Sausage making is a traditional food preservation technique. Sausages may be preserved.
You could be wondering “Where do sausages come from?”
Sujuk: Circa 1000BC. By 1000 BC, things did improve, thanks to some Turkish food innovation. China started easing their way into sausage making in 580 BC. Kielbasa: circa 1800, bratwurst: 1313, merguez: circa 1300, frankfurter: 1484, saveloy: 1830s, mortadella: 1376, or chorizo: circa 1600 in addition are important too.
Also, where is Sausage originated from?
This sausage originated in Germany, where its name comes from an Old High German phrase that combines the words “brat,” meaning finely chopped meat, and “wurst,” meaning sausage. It was invented hundreds of years ago as a way to use up the parts of pork that didn’t seem to have many other uses.
There are many types of sausages that originated from different countries and cultures. There are Italian sausages from Italy, bratwurst from Germany, kielbasa from Poland, Mexican sausages, etc. Historically, Italian and German cultures were typically poor cultures.
Where did the form of a sausage came from?
They can be fresh, which require cooking before consuming, sold fully cooked, or cured, smoked, or dried. The word “sausage” comes from the Middle English sausige, which came from sal, Latin for salt. In France, they are sausissons and in Germany, wurst. They were originally made as a delicious way to preserve meat.
Where was barbecue steak and sausages originated from?
Barbecue, according to research done by The Smithsonian, began during the Colonial Era in Virginia. Colonists observed Native Americans smoking and drying meats over an open flame.
What are sausages really made of?
Sausages are usually made from pork, beef, chicken, turkey, lamb, veal, or a combination of these meats. They are generally seasoned and stuffed into casings before being cooked. The casing is a thin piece of the intestine that has been treated with chemicals to keep it elastic and pliable.