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67-398: By changing the hole plate it is also possible to produce breadcrumbs or fill sausage casing . After the drop from the retainer, it is possible to change the hole plate. By removing the fixing screw the grinder can be disassembled completely for cleaning. Besides the domestic manually or motor operated grinders, there are also grinders for butchery (table- or shop-grinders for example) and for

134-534: A lompe , a potato flatbread somewhat similar to a lefse . Virtually all sausages will be industrially precooked and either fried or warmed in hot water by the consumer or at the hot dog stand . Since hot dog stands are ubiquitous in Denmark (known as Pølsevogn ) some people regard pølser as one of the national dishes , perhaps along with medisterpølse , a fried, finely ground pork and bacon sausage. The most noticeable aspect of Danish boiled sausages (never

201-437: A bi-national dish known as bangers and mash . Pigs in blankets is a dish consisting of small sausages (usually chipolatas ) wrapped in bacon . They are a popular and traditional accompaniment to roast turkey in a Christmas dinner and are served as a side dish . In Dublin , sausages are often served in a stew called coddle where they are boiled without first being browned. There are various laws concerning

268-413: A casing. Ingredients may include a cheap starch filler such as breadcrumbs or grains, seasoning and flavourings such as spices, and sometimes others such as apple and leek. The meat may be from any animal but is often pork, beef or veal , or poultry. The lean meat-to-fat ratio depends upon the style and producer. The meat content as labelled may exceed 100%, which happens when the weight of meat exceeds

335-456: A cold smoker because of the danger of botulism . The primary seasoning agents in fresh sausages are salt and sugar along with various savory herbs and spices, and often vegetables, including onion and garlic. A British fresh sausage typically contains around 10% butcher's rusk , 10% water, 2.5% seasoning , and 77.5% meat. At the point of sale , British sausages will often be labelled as "actual meat content X%". As meat can be fatty or lean,

402-625: A low price point , almost any part of the animal can end up in sausages, varying from cheap, fatty specimens stuffed with meat blasted off the carcasses ( mechanically recovered meat , MRM) and rusk . On the other hand, the finest quality contain only choice cuts of meat and seasoning. In Britain, "meat" declared on labels could in the past include fat, connective tissue, and MRM. These ingredients may still be used but must be labelled as such, and up to 10% water may be included without being labelled. Many nations and regions have their own characteristic sausages, using meats and other ingredients native to

469-788: A pork roast and a ham . All smoked sausages are cured. The reason is the threat of botulism . The bacterium responsible, Clostridium botulinum , is ubiquitous in the environment, grows in the anaerobic conditions created in the interior of the sausage, and thrives in the 4 °C (39 °F) to 60 °C (140 °F) temperature range common in the smoke house and subsequent ambient storage. Thus, for safety reasons, sausages are cured before smoking. Fresh sausages are simply seasoned ground meats that are cooked before serving. Fresh sausages normally do not use cure (Prague powder #1) although cure can be used if desired. In addition fresh sausages typically do not use smoke flavors, although liquid smoke can be used. Fresh sausages are never smoked in

536-521: A sausage typically from Abruzzo , Lazio , Marche , Umbria , and Tuscany regions that includes mashed liver. The style from Abruzzo includes pork liver, heart, lungs, and pork cheek, and is seasoned with garlic, orange peel, salt, pepper, and bay leaves . Salsiccia al finocchio (' fennel sausage') is a sausage popularised in the Sicily region. These sausages differ from the Tuscan style sausage due

603-449: A segment of Taiwanese pork sausage is wrapped in a sticky rice sausage to make this delicacy, usually served chargrilled. There are several Lao sausage types, but the most popular are sai ua and sai gork that have a unique taste and are different from most sausages found internationally. Sai oua is an ancient Lao word that literally combines sai (intestine) with ua (stuffed). It originated from Luang Prabang, an ancient royal capital of

670-451: A specific region of Thailand . From northern Thailand comes sai ua , a grilled minced pork sausage flavored with curry paste and fresh herbs. Another grilled sausage is called sai krok Isan , a fermented sausage with a distinctive slightly sour taste from northeastern Thailand (the region also known as Isan ). In the UK and Ireland, sausages are a very popular and common feature of

737-723: A specific region like Vigan longganisa , Alaminos longganisa , and Chorizo de Cebu . The most widely known sausages in Philippine cuisine is the Pampanga longganisa . Bulk sausage versions are also known in Philippine English as "skinless sausages". There are also a few dry sausages like Chorizo de Bilbao and Chorizo de Macao . Most Filipino sausages are made from pork, but they can also be made from chicken, beef, or even tuna. There are many varieties of sausages known to Thai cuisine , some of which are specialities of

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804-447: A temperature of 46 to 49 °C (115 to 120 °F) for 2–3 hours. Cured dry sausages are prepared in a fashion similar to cured cooked sausages. The major difference is that Prague powder #2 will be used in place of Prague powder #1. In addition, certified meats must be used. Since these products are never heated to a temperature that can kill trichinella parasites , it is necessary to accomplish this by other methods. The usual method

871-407: A wide range of national and regional varieties, which differ by the types of meats that are used, the flavouring or spicing ingredients (e.g., garlic , peppers, wine , etc.), and the manner of preparation. In the 21st century, vegetarian and vegan varieties of sausage in which plant-based ingredients are used instead of meat have become much more widely available and consumed. The word sausage

938-595: A wide range of styles such as swojska, krajańska, szynkowa (a ham sausage ), biała, śląska, krakowska , podhalańska, kishka and others. Sausages in Poland are generally made of pork, rarely beef. Sausages with low meat content and additions like soy protein, potato flour or water binding additions are regarded as of low quality. Because of climate conditions, sausages were traditionally preserved by smoking , rather than drying, like in Mediterranean countries. Since

1005-459: Is lucanica , discovered by Romans after the conquest of Lucania . Lucanica's recipe changed over the centuries and spread throughout Italy and the world with slightly different names. Today, lucanica sausage is identified as Lucanica di Picerno , produced in Basilicata (whose territory was part of the ancient Lucania). Mazzafegato sausage (' liver mash', or 'liver sausage') is

1072-399: Is a 1:15 dilution (in 0.45 kg of Prague powder #1 30 grams is sodium nitrite and 425 grams are common table salt), we get the proper amount at a rate of 114 grams added to 45 kg (100 lb) of meat. Sodium nitrate and potassium nitrate are limited to 1.7 gram per kilogram (2.75 ounces per 100 pounds). Sodium and potassium nitrite are quite toxic to humans with

1139-463: Is made of pork, barley groats and potato and is lightly smoked. Sausage making The origins of meat preservation are lost to the ages but probably began when humans began to realize the preservative value of salt. Sausage making originally developed as a means to preserve and transport meat . Primitive societies learned that dried berries and spices could be added to dried meat. The procedure of stuffing meat into casings remains basically

1206-616: Is made of pork, sea salt, black peppercorns, coriander seeds and parsley. It is short and thick in shape and can be eaten grilled, fried, stewed, steamed or even raw when freshly made. A barbecue variety is similar to the original but with a thinner skin and less salt. In Ukrainian sausage is called "kovbasa" (ковбаса). It is a general term and is used to describe a variety of sausages including "domashnia" (homemade kovbasa), "pechinky" (liver kovbasa), "krovianka" (kovbasa filled with blood and buckwheat) and "vudzhena" (smoked kovbasa). The traditional varieties are similar to Polish kielbasa . It

1273-988: Is produced in Harbin, China's northernmost major city. It is similar to Lithuanian and Polish sausages including kiełbasa and podhalańska and tends to have a more European flavour than other Chinese sausages. This kind of sausage was first produced in a Russian-capitalized factory named Churin sausage factory in 1909. Harbin-style sausage has become popular in China, especially in northern regions. Lap cheong ( simplified Chinese : 腊肠 ; traditional Chinese : 臘腸 ; pinyin : làcháng ; Jyutping : laap6 coeng4 ; Cantonese Yale : laahp chéung ; also lap chong, lap chung, lop chong) are dried pork sausages that look and feel like pepperoni but are much sweeter. In southwestern China, sausages are flavored with salt, red pepper and wild pepper. People often cure sausages by smoking and air drying. Small sausage in large sausage ,

1340-523: Is served in a variety of ways such as fried with onions atop varenyky , sliced on rye bread, eaten with an egg and mustard sauce, or in "Yayechnia z Kovbosoyu i yarnoyu" a dish of fried kovbasa with red capsicum and scrambled eggs. In Ukraine kovbasa may be roasted in an oven on both sides and stored in ceramic pots with lard. The sausage is often made at home; however it has become increasingly brought at markets and even supermarkets. Kovbasa also tends to accompany " pysanka " (dyed and decorated eggs) as well as

1407-656: Is the common Greek word for pork sausage. The name 'loukaniko' is derived from ancient Roman cuisine . Nordic sausages ( Danish : pølse , Norwegian : pølsa/pølse/pylsa/korv/kurv , Icelandic : bjúga/pylsa/grjúpán/sperðill , Swedish : korv , Finnish : makkara ) are usually made of 60–80% very finely ground pork, very sparsely spiced with pepper , nutmeg , allspice or similar sweet spices (ground mustard seed , onion and sugar may also be added). Water, lard, rind, potato starch flour and soy or milk protein are often added for binding and filling. In southern Norway, grilled and wiener sausages are often wrapped in

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1474-406: Is the preparation of Braunschweiger . In this style of sausage, after stuffing into 70 mm (2.8 in) to 76 mm (3.0 in) hog buns or fiberous casings, the sausage is submerged in 70 °C (158 °F) water for 2 to 2 + 1 ⁄ 2 hours until the internal temperature reaches 67 °C (153 °F). At this point the sausage should be chilled in ice water, then cold smoked at

1541-417: Is thought to be what prevents botulism , which would thrive in the anaerobic conditions and temperature range of the digestive system ( gut ). Cured meat products typically contain less than 40 ppm nitrites. Potassium nitrite and potassium nitrate additions allow the production of sausages with lower levels of sodium. When using the potassium form, it is necessary to include other ingredients to mask

1608-450: Is used for the preparation of all cured meats and sausages other than the dry type. Prague powder #2 contains 1 ounce of sodium nitrite (6.25%) and 0.64 ounces sodium nitrate (4.0%) per pound of finished product (the remaining 14.36 ounces is sodium chloride) and is used for the preparation of cured dry sausages. Prague powder #2 should never be used on any product that will be fried at high temperature (e.g. bacon ) because of

1675-415: Is via freezing. Pork may be rendered acceptable for use in dry sausages by freezing it using the following guidelines: The specific regulations are quite complex. They depend on the thickness of the cuts of meat, the packaging method, and other factors. In addition there are very specific requirements as to the times in the drying rooms and the temperatures in the smoke rooms. While it is quite feasible for

1742-473: The Odyssey , Epicharmus wrote a comedy titled The Sausage , and Aristophanes ' play The Knights is about a sausage vendor who is elected leader. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans and most likely with the various tribes occupying the larger part of Europe. The most famous sausage in ancient Italy was from Lucania (modern Basilicata ) and

1809-467: The Northern and Southern dynasties ( 420 – 589 ), made from goat and lamb meat with salt, and flavoured with green onion, bean sauce , ginger, and pepper. The modern type of lap cheong has a comparatively long shelf life , mainly because of a high content of lactobacilli —so high that it is considered sour by many. Traditionally, sausage casings were made of the cleaned intestines, or stomachs in

1876-420: The 14th century, Poland excelled in the production of sausages, thanks in part to the royal hunting excursions across virgin forests with game delivered as gifts to friendly noble families and religious hierarchy across the country. The extended list of beneficiaries of such diplomatic generosity included city magistrates, academy professors, voivodes , szlachta . Usually the raw meat was delivered in winter and

1943-554: The British Black , White and Red puddings . Specific kinds of French sausage include: Other French sausages include the diot . There is an enormous variety of German sausages. Some examples of German sausages include Frankfurters/Wieners , Bratwürste , Rindswürste, Knackwürste , and Bockwürste . Currywurst , a dish of sausages with curry sauce, is a popular fast food in Germany. Loukániko ( Greek : λουκάνικο)

2010-490: The Philippines, sausages are generally called longaniza ( Filipino : longganisa ) in the northern regions and chorizo ( Visayan : choriso , tsoriso or soriso ) in the southern regions. They are usually fresh or smoked sausages, distinguished primarily by either being sweet ( jamonado or hamonado ) or garlicky ( de recado or derecado ). There are numerous kinds of sausages in the Philippines, usually unique to

2077-494: The United Kingdom and other countries with English cuisine traditions, many sausages contain a significant proportion of bread and starch-based fillers, which may comprise 30% of ingredients. The filler in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, the filler expands and absorbs moisture and fat from the meat. When the food processing industry produces sausages for

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2144-450: The X% is calculated using reference tables with the intention to give a fairer representation of the "visual lean" meat content. Cured sausages differ from fresh sausages by including 2 teaspoons of cure (Prague powder #1) per 10 pounds of finished product. This is usually interpreted per 10 pounds of meat. This works out to 4 ounces of cure for 100 pounds of sausage. Next

2211-466: The addition of crumbed, dried fennel seeds to the other spices used. Salsiccia fresca ('fresh sausage') is a type of sausage that is usually made somewhat spicy. It is made from fresh meat (often pork) and fat, and is flavoured with spices, salt, and pepper, and traditionally stuffed into natural gut casings . Salsiccia fresca al peperoncino ('fresh chilli sausage') is a spicy sausage flavoured with chopped garlic, salt, and chilli pepper (which gives

2278-431: The amount of nitrite present in a recipe is essential for safety, one cannot take a recipe designed for Prague powder and simply substitute like amounts of such products as Morton's Tenderquick. To do so would invite the risk of botulism poisoning. Similarly, one cannot just substitute Prague powder #1 in place of Morton's Tenderquick. For any such substitutions, one must calculate the exact amount of nitrite required and make

2345-418: The amount of sausage being made are an accurate thermometer, a calibrated scale, and a meat grinder. Smoked or smoke/cooked sausages require a smoker (small batches) or a commercial smokehouse. Emulsion-type cooked sausages, such as frankfurters or bologna, use a bowl chopper to make finely ground meat batter that is put into casings and cooked or smoked. A variety of fresh meats may be used for making sausage,

2412-680: The auger into the star-shaped cutting blade. Once it has been cut, it gets pushed through a second cutting surface, the plate. The plate will further reduce the size of the product and will remove/break up any fat deposits. An example of a very common industrial meat grinder would be the Hobart 48/22 Meat Grinder. Sausages A sausage is a type of meat product usually made from ground meat —often pork , beef , or poultry —along with salt , spices and other flavourings. Other ingredients, such as grains or breadcrumbs, may be included as fillers or extenders. When used as an uncountable noun,

2479-477: The bitter flavours it imparts. Old recipes use saltpetre which is not recommended. The primary reason is that often these old recipes contain many times more curing ingredients than are appropriate. Modern techniques are readily available and do a much better job. In the sausage industry the nitrites and nitrates are pre-formulated into products called Prague powder #1 and Prague powder #2. Prague powder #1 contains 6.25% sodium nitrite and 93.75% sodium chloride and

2546-512: The case of haggis and other traditional puddings. Today, natural casings are often replaced by collagen , cellulose , or even plastic casings, especially in the case of industrially manufactured sausages. However, in some parts of the southern United States , companies like Snowden's, Monroe Sausage , Conecuh Sausage, and Kelly Foods still use natural casings, primarily from hog or sheep intestines. A sausage consists of meat cut into pieces or ground, mixed with other ingredients, and filled into

2613-427: The casing may then be removed. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing , drying (often in association with fermentation or culturing, which can contribute to preservation), smoking , or freezing. Some cured or smoked sausages can be stored without refrigeration. Most fresh sausages must be refrigerated or frozen until they are cooked. Sausages are made in

2680-408: The cleaned intestines of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings , and salami are among the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. An Akkadian cuneiform tablet records a dish of intestine casings filled with some sort of forcemeat . The Greek poet Homer mentioned a kind of blood sausage in

2747-628: The eastern Slavic bread, paska in Ukrainian baskets at Easter time and is blessed by the priest with holy water before being consumed. French distinguishes between saucisson (sec) , cured sausage eaten uncooked, and saucisse , fresh sausage that needs cooking. Saucisson is almost always made of pork cured with salt, spices, and occasionally wine or spirits, but it has many variants which may be based on other meats and include nuts, alcohol, and other ingredients. It also differentiates between saucisson and boudin ("pudding") which are similar to

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2814-410: The filling compressed by twisting the casing into concatenated "links" into the sausage skin, traditionally made from the prepared intestine of the slaughtered animal; most commonly a pig. Due to their habit of often exploding due to shrinkage of the tight skin during cooking, they are often referred to as bangers , particularly when served with the most common accompaniment of mashed potatoes to form

2881-633: The food industry. Some large machines are able to produce several tons per hour. The first meat grinder was invented in the nineteenth century by Karl Drais . The earliest form of the meat grinder was hand-cranked and forced meat into a metal plate that had several small holes, resulting in long, thin strands of meat. Manufacturers developed powered machines as electricity became more accessible, and modern electric meat grinders can process several pounds of meat easily and uniformly. Some models have different attachments to add functionality, such as sausage-making , kibbe, and juicing, which have greatly broadened

2948-403: The force applied from 80,000 newtons (18,000 lbf) to 120,000 newtons (27,000 lbf). There are 2 different drive forms used in industrial meat grinders, a single-rev drive, which is ideal to grind frozen meat blocks using a single auger, and a two-rev drive, which pushes the product through a cutting knife using an auger and then through a perforated plate. The frozen meat gets pushed by

3015-543: The former Lan Xang kingdom (1353–1707) located in Northern Laos. Sai ua moo (Lao sausage made with pork meat) was listed among a collection of hand-written recipes from Phia Sing (1898–1967), the king's personal chef and master of ceremonies. Both sai ua and sai gork are some of the most popular traditional Lao dishes enjoyed by Lao people not only in Laos but also in countries where Lao people have migrated to. In

3082-450: The fried ones) is that the casing often contains a traditional bright-red dye. They are also called wienerpølser and legend has it they originate from Vienna where it was once ordered that day-old sausages be dyed as a means of warning. The traditional Swedish falukorv is a sausage made of a grated mixture of pork and beef or veal with potato flour and mild spices, similarly red-dyed sausage, but about 5 cm thick, usually baked in

3149-456: The lethal dose being about 4 grams. As little as 22 mg/kg of body weight can cause death. This is about 2.2 grams for a body mass of 100 kg. Thus, there is enough sodium nitrite in 2 ounces of Prague powder #1 to kill a person. Morton's Tenderquick is the brand name of another formulation of sodium nitrite, with salt and sugars added. It is not the same concentration as either "Prague powder #1 or #2". Since certainty about

3216-550: The meat content of sausages in the UK. The minimum meat content to be labelled pork sausages is 42% (30% for other types of meat sausages), although to be classed as meat, the pork can contain 30% fat and 25% connective tissue. Often the cheapest supermarket pork sausages do not have the necessary meat content to be described as pork sausages and are simply labelled sausages ; with even less meat content they are described as bangers (an unregulated name). These typically contain MRM which

3283-483: The most common are from beef, pork, lamb, chicken, turkey, and game . Meat should be fresh, high quality, have the proper lean-to-fat ratio and good binding qualities. The meat should not be contaminated with bacteria or other microorganisms. Combining spices and seasonings in amounts that complement each other is important. Making dry sausages involves curing salts , which contain sodium nitrite and sodium nitrate . Nitrites are used for all types of sausages and are

3350-585: The most common. Nitrates are used only in the preparation of the cured dry style of sausages. Over a period of time the nitrates are converted into nitrites by endogenous or added bacteria. Nitrite is commonly added to sausages to speed up the curing of meat and also impart an attractive colour while having no effect on the growth of the Clostridium botulinum bacteria which causes botulism . Some traditional and artisanal producers avoid nitrites. The human digestive system manufactures nitrites, which

3417-642: The most popular hunting ground for the Polish royalty beginning in the 13th century. Sausages in Italian cuisine ( Italian : salsiccia , Italian: [salˈsittʃa] , pl. salsicce ) are often made of pure pork. Sometimes they may contain beef. Fennel seeds and chilli are generally used as the primary spices in the South of Italy, while in the center and North of the country black pepper and garlic are more often used. An early example of Italian sausage

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3484-554: The national diet and popular culture. British sausages and Irish sausages are normally made from raw (i.e., uncooked, uncured, unsmoked) pork, beef, venison or other meats mixed with a variety of herbs and spices and cereals, many recipes of which are traditionally associated with particular regions (for example Cumberland sausages and Lincolnshire sausage ). They normally contain a certain amount of rusk or bread-rusk , and are traditionally cooked by frying, grilling or baking. They are most typically 10–15 cm (3.9–5.9 in) long,

3551-565: The oven coated in mustard or cut in slices and fried. The sausage got its name from Falun , the city from where it originates, after being introduced by German immigrants who came to work in the region's mines. Unlike most other ordinary sausages it is a typical home dish, not sold at hot dog stands. Other Swedish sausages include prinskorv , fläskkorv , köttkorv  [ sv ] and isterband ; all of these, in addition to falukorv , are often accompanied by potato mash or rotmos (a root vegetable mash) rather than bread. Isterband

3618-515: The processed meat throughout the rest of the year. With regard to varieties, early Italian, French and German influences played a role. Meat commonly preserved in fat and by smoking was mentioned by historian Jan Długosz in his annals: Annales seu cronici incliti regni Poloniae The Annales covered events from 965 to 1480, with mention of the hunting castle in Niepołomice along with King Władysław sending game to Queen Zofia from Niepołomice Forest ,

3685-447: The product is typically hot smoked. However, similar effects can be achieved by incorporating liquid smoke in the recipe. Smoking temperatures vary and are typically less than 155 °F (68 °C). At a temperature of 152 °F (67 °C) these sausages are fully cooked. In some cases cold smoke is used. If so, then the sausage may have been previously cooked in a water bath held at the proper temperature. An example of this process

3752-473: The region and employed in traditional dishes. Belutak is the traditional Bruneian beef sausage. It is made with minced beef and tallow, marinated with garlic, salt, chillies and spices, and stuffed into cow's or buffalo's small intestines. It is then fermented through dehydration. Belutak is a common side dish alongside ambuyat . A European-style smoked savory hóng cháng ( simplified Chinese : 红肠 ; traditional Chinese : 紅腸 red sausage )

3819-514: The resulting formation of nitrosamines . When using cure, it is very important to never exceed the recommended amount of 2.5 grams of Prague powder #1 in 1 kilogram of meat (4 ounces/100 pounds). Equivalently this is 10 mL for 4.5 kg (2 teaspoons for 10 pounds). Note that the maximum allowable amount of sodium nitrite and potassium nitrite is governed by regulations and is limited to 7 grams per 45 kg (0.25 ounces per 100 pounds) of chopped meat. Since Prague powder #1

3886-404: The same today, but sausage recipes have been greatly refined and sausage making has become a highly respected culinary art. Sausages come in two main types: fresh and cured. Cured sausages may be either cooked or dried. Many cured sausages are smoked , but this is not mandatory. The curing process itself changes the meat and imparts its own flavors. An example is the difference in taste between

3953-438: The sausage a redder colour). Salsiccia secca ('dried sausage') is an air dried sausages typically made from either the meat of domestic pigs or from the meat from wild boars. Salsiccia toscana (' Tuscan sausage'), also known as sarciccia , is made from various cuts of pork, including the shoulder and ham, which is chopped and mixed with herbs such as sage and rosemary . Maltese sausage ( Maltese : Zalzett tal-Malti )

4020-455: The small sausage kitchen or hobbyist to produce excellent cured dry sausages, a great deal of technical information is required. Alternatively, certified pork can be simply purchased. Equipment depends on scale, a small home grinder and some basic measuring tools may be all that is required. In a larger scale commercial operation, more high volume equipment will be required. Regarded as the three most important pieces of equipment, regardless of

4087-405: The taste and appearance of most products. Salt is used especially to reduce the concentration of bacteria which preserves it for a longer time and gives a salty taste. Commercial meat grinders are used to process thousands of pounds of meat per hour. Frozen meat grinders can process frozen blocks of meat, down to –25 °C. The frozen blocks can range from 90×50×15 cm to 90×50×20 cm, and

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4154-724: The total weight of the sausage after it has been made, sometimes including a drying process which reduces water content. In some jurisdictions foods described as sausages must meet regulations governing their content. For example, in the United States, the Department of Agriculture specifies that the fat content of different defined types of sausage may not exceed 30%, 35% or 50% by weight; some sausages may contain binders or extenders. Many traditional styles of sausage from Asia and mainland Europe use no bread-based filler and include only meat (lean meat and fat) and flavorings. In

4221-404: The way meat grinders are used. A basic optional feature for larger grinders is the mixer unit. With this unit different kinds of meat (for example beef or pork) can be mixed with each other homogeneously and/or the meat can be mixed with additives, like salt or spices, before grinding it. Without such a mixer unit, the additives must be mixed into the meat after grinding it, which adversely affects

4288-476: The word sausage can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. When referred to as "a sausage", the product is usually cylindrical and encased in a skin. Typically, a sausage is formed in a casing traditionally made from intestine , but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing, and

4355-750: Was called lucanica , a name which lives on in a variety of modern sausages in the Mediterranean. During the reign of the Roman emperor Nero , sausages were associated with the Lupercalia festival. Early in the 10th century during the Byzantine Empire , Leo VI the Wise outlawed the production of blood sausages following cases of food poisoning . A Chinese type of sausage has been described, lap cheong ( simplified Chinese : 腊肠 ; traditional Chinese : 臘腸 ; pinyin : làcháng ) from

4422-577: Was first used in English in the mid-15th century, spelled sawsyge . This word came from Old North French saussiche (Modern French saucisse ). The French word came from Vulgar Latin salsica ("sausage"), from salsicus ("seasoned with salt"). Sausage making is a natural outcome of efficient butchery. Traditionally, sausage makers salted various tissues and organs such as scraps, organ meats , blood, and fat to help preserve them. They then stuffed them into tubular casings made from

4489-463: Was previously included in meat content, but under later EU law cannot be so described. A popular breakfast food is the square sausage , also known as a Lorne sausage. This is normally eaten as part of a full Scottish breakfast or on a Scottish morning roll. The sausage is produced in a rectangular block and individual portions are sliced off. It is seasoned mainly with pepper. It is rarely seen outside Scotland. Polish sausages, kiełbasa , come in

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