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• Sausage is made by stuffing a casing with ground meat, animal fat, herbs and spices. Different regions have distinct recipes and sausage making techniques. Ready-to-eat sausages such as pepperoni, salami and hot dogs have been cured, dried, or smoked during preparation. Breakfast sausages and other fresh sausage must be cooked prior to eating.

• Fast Facts

  1. Invented about 5000 years ago as a way to preserve meat
  2. Pork and beef are the most common sausage meats
  3. Originally, the casing was the animal's intestine
  4. Synthetic casings are now available
  5. From the Latin salsus, meaning salted or preserved

• Worldwide Varieties

  1. Germany: Frankfurters, Bratwurst, Rindswurst, Blargenwurst, Knackwurst, and Bockwurst
  2. Hungary: Kolbasz
  3. France: Saucisson
  4. China: Lap cheong also known as lap chong, lap chung, lop chong
  5. Britain and Ireland: Bangers
  6. South Africa: Boerewors also known as farmer's sausage
  7. Switzerland: Servelat
  8. The Philippines: Longaniza

• Related Mahalo Pages

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