Brief sausage making history
The word sausage came from the Latin word salsus (salted). There is an evidence that sausages were produced as early as 1100 BC and were already popular among the ancient Greeks during the Trojan War. By 500 BC sausage making was mentioned in works of Roman and Chinese literature.
It's uncertain if sausage making was originally developed as a means to preserve and transport meat, or as a result of economical butchery.
Early sausage producers stuffed casings made from the cleaned intestine, or stomachs of the animal with meat off cuts, tissues, organs, blood and fat to form suitable for preservation shape.
With the discovery of collagen monomer in 1930's and subsequent research new sausage casings material became available - collagen casings. In 1933 large diameter salami casings were manufactured in Czechoslovakia. Production of smaller diameter collagen casings commenced in 1952.
Along with non edible plastic and cellulose casings, edible collagen casings opened a new era in sausage making industry. Modern sausage producers have all the benefits of these economical and uniform casings with consistent diameter and long length that allows high speed filling
The basic sausage consists of grounded meat mixed with herbs / spices and filled into a casing with a sausage filler. Commonly used meats are pork, beef, venison, lamb, chicken, goat, kangaroo meat, horse meat, turkey, etc. The meat to fat ratio depends upon the sausage style and vary between 15 and 50%. In many countries, fat content is legally limited by Standards that specifically regulate composition of sausages including food additives
Fresh, cooked, dry sausages
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