Sausages. It is a sausage made from meat , it can be pork , chicken , turkey and sometimes beef . It is a very widespread food that can be found in many countries, there are many varieties, it has a cylindrical and elongated shape, they can be fat, hard or dry.
Summary
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- 1 Story
- 2 Ingredients
- 3 Preparation mode
- 4 Types of sausages
- 5 Sources
History
The history of the sausage was started 3500 years ago by the Babylonians, by filling animal intestines with spicy meats. Various other civilizations independently adopted, modified, or created this delicacy. The Greeks gave it the name of orya, and the Romans that of salsus, origin of our word “sausage”.
The decline of the sausage preceded that of the Roman Empire . According to the oldest known Roman culinary treatise, written in the year 228 AD , blood sausage or sausage was one of the favorite dishes in the lupercales, the annual pagan festivals that were celebrated on February 15 in honor of the pastoral god Lupercus. The celebration included rites of sexual initiation, and some writers have suggested that the sausage had other purposes than to feed.
In the Middle Ages the thick blood sausage type evolved, until it reached the slender form. In various European cities, butcher guilds hoarded regional formulas and produced their sausage shapes, sizes, and brands, with names denoting their places of origin. The Babylonians 3,500 years ago started making the sausage when filling the intestines of animals with meat.
Other civilizations independently adopted, modified, or created this delicacy. The Greeks gave it the name of orya, and the Romans that of salsus, origin of our word “sausage”. But shape and size were not the only outstanding national features.
The Mediterranean countries specialized in hard, dry sausages, which are not easily spoil in the heat, and in Scotland flour oats , common and abundant, became one of the first filled cereal charcuterie, beginning practice, still in force, to relegate meat to the category of second ingredient.
In Germany sausages were thick, soft and fatty, and it was in this country that the famous Frankfurt specialty was born in the mid- 19th century . In 1852 , the butchers’ guild of this city presented a spicy sausage, smoked and wrapped in a thin, almost transparent casing.
Ingredients
- meats
- Fluoridated water
- Syrup Corn high fructose
- Salt (2%)
- Milk protein
- Sodium nitrite
- Flavors
- Potassium and sodium triphosphates
- Polyphosphates (E452)
- Sodium ascorbate
- Carmine
Preparation method
For the preparation of the sausages, the parts of the animal such as fat , organ meats , blood , cuts of bacon , chicken and turkey are used . The red and light brown varieties that are almost always on sale contain very little real meat, made from 64% chicken and 17% pork. The meat is ground to a slimy paste and mixed with artificial water, preservatives, flavors and colors. This meat is introduced into a wrap, which is traditionally the skin of the animal’s intestine , although currently it is more common to use collagen , cellulose or even plastic., especially in industrial production.
Types of sausages
They are classified according to the type of meat with which they were made, as well as the other ingredients (such as spices).
- Bologna
- Butifarra
- Chistorra
- Chorizo
- Farinate
- Fuet
- Haggis
- Longaniza
- Chillaneja sausage
- Blood sausage
- Basque black pudding-Mondeju
- Mortadella
- Salami
- Sausage
- Oaxacan sausage.
- Zaratán sausages
- Huachana sausage
- Cup Sausage
- Toulouse sausage
- Vienna sausage
- Sausage of the ship of valdeorras
- Grand sausage
- Oaxacan sausage
- Grill sausage
- Dan’s Sausage
- Frankfurter sausage
- Huacho sausage
