Sausage, a meat preperation for which almost every nation seems to have a version, is made by stuffing a casing with ground meat, animal fat, herbs and spices. Different countries around the world have distinct recipes and sausage making techniques. Any type of meat may be used in sausage making, these include lamb, beef, pork, turkey and chicken, and sometimes two or more types of meat will may combined.http://www.sausagemania.com/
Non-meat varieties exist of course for vegetarian and health conscious diners; made using soya protein and other meat substitutes, tofu, or a combination of minced vegetables utilizing a binding material, such as egg, to hold the ingredients together.
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.
The cooking processes for sausages vary from frying, grilling and baking, to slicing them up and including them in numerous casserole and slow cooked dishes.
Worldwide Varieties of Sausage
- Germany: Has a very wide variety of sausages, including those that are steamed or boiled; Frankfurters, knackwurst, bockwurst, rindswurst and fleischwurst. Then there are those that should be fried or grilled among which blutwurst and bratwurst belong. They also eat some sausage cold, which is either sliced or broken up and eaten with bread, these include salami and bregenwurst.
- Hungary: Kolbasz
- France: Saucisson
- Spain: Salchichón, chorizo and lomo embuchado
- China: Lap cheong also known as lap chong, lap chung, lop chong
- Britain and Ireland: Have bangers but there are so many varieties by region that is would be difficult to list them here. Each region has its own way of herbing and spicing their sausage and display immense pride in their version of sausage. Among the best know are Cumberland and Lincolnshire sausage.
- South Africa: Boerewors also known as farmer's sausage
- Switzerland: Servelat
- The Philippines: Longaniza
Pork and Venison Polish Sausage
Very detailed video demonstrating how to prepare Polish pork and venison sausages. The narrator uses a specific method to weigh the required spices, then goes on to demonstrate the desired coarseness of the two different meats, in order for them to bind properly. After preparing 10lbs of sausages, vacuum packing them and labeling them for the freezer, the demonstrator makes a point of explaining how important it is to thoroughly clean you sausage making equipment once you are done.
Sausage Recipes
Chef Bobby Flay shows Russ Mitchell how to grill everything from hot sausage to bratwurst. He prepares a Panini with some Italian hot and sweet sausage, grilled and placed on top of Fontana cheese and tomatoes, places more bread on top and press grills it for 5 mins. He then shows how to prepare Moroccan sausage on some pitta bread with onions and peppers. Finally explains how to get the best out of bratwurst by soaking in some beer first. Then he places the bratwurst on some bread with gruyere cheese and selected vegetables, prior to grilling.
References
Fast Facts
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Invented about 5000 years ago as a way to preserve meat
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Originally, the casing was the animal's intestine
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Synthetic casings are now available
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