History Sausages

Sausages are the result of economic slaughter. Traditionally, sausage makers made use of tissues and organs are perfectly edible and nutritious but not particularly attractive - as leftovers, offal, blood and fat - a form that allows for preservation: typically, salted and buried in a TUBULAR made from the cleaned intestine of the animal carrying the cylindrical feature. Therefore, sausages, salami and sausages are among the oldest prepared foods, cooked and eaten immediately or dried to varying degrees.

The sausages were first built by the first humans, stuffing roasted intestines in the stomach. From 589 BC, a Chinese sausage làcháng mentioned consisting of goat and lamb meat. The Greek poet Homer mentioned a kind of sausage in the Odyssey, and Epicharmus wrote a comedy called sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the illiterate tribes occupying the greater part of Europe.

Sausage in Italy has its roots in Lucania, now known as Basilicata. Philosophers like Cicero and Martial said a sort of sausage called Lucanica, now widespread in Italy, was introduced by slaves Lucanian under the Roman Empire. During the reign of Roman emperor Nero, sausages were associated with the Lupercalia festival. In the early 10th century in the Byzantine Empire, Leo VI the Wise prohibits the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines, stomach or in the case of haggis and other traditional desserts. Today, however, natural casings are often replaced by collagen, cellulose or plastic cases, particularly in the case of industrially manufactured sausages. Some forms of sausage, such as sausage slices are prepared without envelope. Additionally, luncheon meat and sausage [ambiguous] are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground and filled in an envelope. Meat May be from any animal, but traditionally is pork, beef or veal. Meat fat ratio depends on the style and producer, but the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on style. The U.S. Department of Agriculture defines the content of sausages and generally prohibits fillers and diluents . Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat to the exclusion of flavors . In the United Kingdom and other countries with English cooking traditions, bread and starch loads consists of up to 25% of ingredients. The filler used in many sausages helps them keep their shape as they are cooked. As the meat contracts in the heat, so the filling expands and absorbs moisture lost from the meat.