Sausage

Will these sausage facts make you lose your appetite?

Sausages are edible food products typically made of encased ground meat and often include seasonings, and thousands of years ago were originally used as a way to preserve meat, typically with salt.
Sausage casings were first made using cleaned intestines and hollow stomachs from the animals that were killed for their meat – generally sheep, cows, goats and pigs although other animals have been used.
‘Sausage’ comes from the old French word ‘saussiche’, which has its origin in the Latin word ‘salsus’, which means ‘salted’.
Modern sausage casings are often manmade and the options include cellulose, collagen and plastic, although plastic casings are not usually used due to health concerns.
Sausage varieties can be made with different methods of salting, cooking, drying and smoking, or they can be raw and are edible due to a fermentation process.

Some countries in Europe are the home of thousands of different sausage varieties that range in size, shape, taste, or other attributes.
Sausages can be made without a casing, and can be made vegetarian, with nuts, soya products, vegetables and tofu, and include ingredients that hold the sausage together when cooked.
Sausages generally have a significant fat content that makes up 20 to 50 percent of its weight, and they usually need at least 20% fat to stay moist after cooking.
Sausages are called many different names, depending on their method of production and their ingredients, and they include ‘hot dogs’, ‘salami’, ‘saveloys’, ‘pepperoni’, ‘bratwurst’, ‘cabanossi’ and many others.
Sausage casings are generally filled with meat, and then twisted at intervals to section off the big long casing tube, often into the size of an individual portion.

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