Sausage
Sausage is a popular type of processed ground meat, commonly encased in links but also available as patties or loose ground meat. It has a rich history dating back thousands of years, with early references found in ancient Greek and Roman texts. Sausage varieties are diverse, including options such as andouille, bologna, bratwurst, chorizo, and kielbasa, and can be made from different meats like pork, beef, lamb, or chicken, as well as vegetarian alternatives. The essential ingredients of sausage often include a significant portion of meat, fat, and various fillers or binders that help achieve the desired texture. Common spices like fennel and paprika are used to enhance flavor.
Sausage casings, typically made from natural animal intestines, play a crucial role in the product's structure and texture, providing that characteristic snap when bitten into. There are also artificial casings made from nonedible materials, which are removed before consumption. The production and consumption of sausage vary globally, with some regions having specific regulations regarding ingredients and fillers. Sausage's versatility and flavor have allowed it to remain a staple in various cuisines around the world.
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Sausage
Sausage is a type of processed ground meat. The most common type of sausage is encased and made into links. It can also be made into patties or left as loose ground meat. Not all sausages are the same, and many varieties exist, including andouille, bologna, bratwurst, chorizo, and kielbasa. Sausage usually contains pork and spices such as fennel and paprika. It can be made of other meats, such as beef, lamb, and chicken. Vegetarian varieties exist. Sausage contains other ingredients known as fillers or binders that are typically used to make the product the right texture and consistency. Fillers can include organs, blood, grains, water, nuts, and breadcrumbs.
Overview
Sausage can be traced back thousands of years to the ancient Greeks and Romans. One of the first mentions of sausage was in the Greek play The Orya from about 500 BCE. Sausage was eaten during the Roman Lupercalia festival. During the tenth century, Byzantine emperor Leo VI banned the production and consumption of blood sausages because they caused many people to fall ill after eating them.
The word sausage comes from the French term saussiche, derived from the Latin word salsus, which means "salted." Prior to refrigeration, people used curing and salting as ways to preserve meats. Individuals developed other ways to preserve meat, and sausage was born of these techniques. Sausage was dried and seasoned not only to preserve the meat but also to make it tastier. People used the meats and ingredients available in their regions, leading to a wide array of sausages. They also began to use smoke to preserve the sausage, and soon fresh, dried, and smoked varieties of sausage were produced.
The ingredients in sausage are just as varied as the methods used to produce it. Most sausages contain 30 to 40 percent pork (or other meats such as beef, veal, or a mix), 25 percent fat, and about one gram of salt. The rest is made up of fillers, water, or leftover meat products and trimmings. Some countries prohibit the use of certain fillers. In parts of Europe and Asia, sausages contain no bread or starch fillers (breadcrumbs, flour, and rice) and usually are made of 100 percent meat and fat. While in other parts of the United Kingdom, bread and starch can make up about 25 percent of a sausage's ingredients. In Australia and New Zealand, the use of offal (brain, heart, kidney, liver, tongue, and tripe) must be labeled on all sausages.
Some sausages contain preservatives. Common preservatives include mineral salts and sulphites; some people have adverse health reactions to preservatives. Spices are used to give the meat a distinct flavor. Some of these include fennel, paprika, garlic, pepper, onion, and thyme.
The casing is probably the most important part of sausage, as it holds it together and gives it its shape. The casing gives sausage that snap when a person bites into it. Casings are made of natural, artificial, edible, and nonedible materials. Natural casings made from animal intestines are the most popular type of casing used. They impart flavor and texture that cannot be replicated by other casings. Artificial casings made of plastic, paper, and cellulose are not edible and are removed prior to consumption.
Bibliography
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"What Sausage Is Made of and Other Facts." Huffington Post, 7 Oct. 2013, www.huffingtonpost.com/2012/12/11/what-sausage-is-made-of‗n‗2272807.html. Accessed 12 Feb. 2017.