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BASIC (an acronym for Beginner's All-purpose Symbolic Instruction Code
Sausage is a logical outcome of efficient butchery. Sausage-makers put to use meat and animal parts that are edible and nutritious, but not particularly appealing, such as scraps, organ meats, blood, and fat, and that allow the preservation of meat that can not be consumed immediately. These were typically salted and stuffed into a tubular casing made from the cleaned intestine of the animal producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees.
It is often assumed that sausages were invented by Sumerians in what is Iraq today, around 3000 BC. Chinese sausage làcháng (臘腸/腊肠), which consisted of goat and lamb meat, was first mentioned in 589 BC. Homer, the poet of Ancient Greece, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.
During the reign of the Roman emperor Nero, sausages were associated with the Lupercalia festival. The early Catholic Church outlawed the Lupercalia Festival and made eating sausage a sin.[citation needed] For this reason, the Roman emperor Constantine banned the eating of sausages.[citation needed] Early in the 10th century in the Byzantine Empire, Leo VI the Wise outlawed the production of blood sausages following cases of food poisoning.
Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.
The most basic sausage consists of meat cut into pieces or ground and filled into a casing such as an animal intestine. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[1] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[2] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat so the filler expands.
The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.
Classification of sausages
Some of the many varieties of sausages Sausages may be classified in any number of ways, for instance by the type of meat and other ingredients they contain, or by their consistency. The most popular classification is probably by type of preparation, but even this suffers from regional differences in opinion. In the English-speaking world, the following distinction between fresh sausages, cooked sausages and dry sausages seems to be more or less accepted:
Cooked sausages are made with fresh meats and then fully cooked. They are either eaten immediately after cooking or must be refrigerated. Examples include Braunschweiger and liver sausages.
Cooked smoked sausages are cooked and then smoked, or smoke-cooked. They are eaten hot or cold, but need to be refrigerated. Examples include Wieners, kielbasa and Mortadella.
Fresh sausages are made from meats that have not been previously cured. They must be refrigerated and thoroughly cooked before eating. Examples include Boerewors, Italian pork sausage and fresh beef sausage.
Fresh smoked sausages are fresh sausages that are smoked. They should be refrigerated and cooked thoroughly before eating. Examples include Mettwurst and Romanian sausage. Dry sausages are fresh sausages that are dried. They are generally eaten cold and will keep for a long time. Examples include salami, Dro' wors and summer sausage. Other countries, however, use different systems of classification. Germany, for instance, which boasts more than 1200 types of sausage, distinguishes raw, cooked and pre-cooked sausages.
Raw sausages are made with raw meat and are not cooked. They are preserved by lactic fermentation, and may be dried, brined or smoked. Most raw sausages will keep for a long time. Examples include cervelat, mettwurst and salami. Cooked sausages may include water and emulsifiers and are always cooked. They will not keep long. Examples include Jagdwurst and Wei'wurst. Pre-cooked sausages are made with cooked meat, and may include raw organ meat. They may be heated after casing, and will keep only for a few days. Examples include Saumagen and Blutwurst.
The US has a particular type called Pickled sausages, commonly found in gas stations and small roadside delicatessens. These are usually smoked and/or cooked (boiled) sausages of a highly processed frankfurter (hot dog) or kielbasa style plunged into a boiling brine of vinegar, salt, spices (red pepper, paprika...) and often a pink coloring, then jarred. They are available in single blister packs i.e. Slim Jim meat snacks, or in jars atop the deli cooler. They are shelf stable, and are a frequently offered alternative to beef jerky, beef stick, and kippered beef snacks.
Certain countries classify sausage types according to the region in which the sausage was traditionally produced:
France: Montb'liard, Morteau, Strasbourg, Toulouse, Germany: Frankfurt, Thuringia, Nuremberg, Pomerania, Austria: Vienna, Spain: botifarra catalana, chorizo riojano, chorizo gallego, chorizo de Teror, longaniza de Arag'n, morcilla de Burgos, morcilla de Ronda, morcilla extreme'a, morcilla dulce canaria, salchich'n de Vic, fuet d'Olot, sobrasada mallorquina, botillo de Le'n,
Types of sausage
Australian "snags" cooking on a campfireEvery nation and every region has its characteristic sausages, using meats and other ingredients native to the region and employed in traditional dishes. English and Scottish sausages, or bangers (so named for their tendency to explode during cooking if poorly made), for example, normally have a significant amount of rusk, or bread crumbs, and are less meaty than sausages from other countries, although sausages with high meat content can be found. Bangers are also used to make toad in the hole. They are an essential part of a full English breakfast, and are usually offered with an Irish breakfast. According to Sausagefans.com, in Britain alone there are over 470 different types of sausages. The British sausage was once the butt of a joke on Yes, Minister, where it was to be renamed by European Union directive on all labels as the "Emulsified High-Fat Offal Tube".
Sausages can also be modified to use native ingredients. The Mexicans added oregano and the "guajillo" red pepper to the Spanish chorizo to give it an even hotter spicy touch.
Sausages may be served as hors d'oeuvre, in a sandwich, in a bread roll as a hot dog, wrapped in a tortilla, or as an ingredient in dishes such as stews and casseroles. Sausage without casing is called sausage meat and can be fried or used as stuffing for poultry, or for wrapping foods like Scotch eggs. Similarly, sausage meat encased in puff pastry is called a sausage roll.
<3 Jman
. Sometimes he'll throw it and sometimes he'll throw it in the other direction to bait toad and then hit me. M2K rolls and sidesteps in Brawl LESS than he does in Melee and I generally find it difficult to know what he's going to do. However, he definitely camps and was complaining when I called him gay by saying he has no way of approaching. As for Ryoko quitting, I'm not sure. He did enter a Brawl doubles tournament last Saturday.
