It is believed that the word “sausage” comes from the Latin “salsus”, which literally translates as "salty." This name can be explained by the fact that initially sausages were very salty. Salt extended the expiration date and warned bacteria inside the shell.
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Frankfurters are one of the most popular meat products due to their high taste and nutritional value. In one form or another, sausages can be found in almost all cuisines. There are a lot of types of them all over the world, from classic Munich wursten to dried sharp and spicy Asian sausages. Even vegetarians respect this product. However, they prefer sausages that are made from soy and tofu.
The history of sausage deserves special attention, because this dish was not originally made for peers of aristocrats and goodies of the nobility. Sausages were invented by the common people to stave off hunger during the week and holidays.
Sausage is a well-known dish of European cuisine. For example, Vienna and Frankfurt-am-Main are still arguing about the right to be called the birthplace of sausages. Like many other popular dishes, sausages arose from the desire to get as much edible parts of the animals at slaughter as possible. There were no refrigerators in the old days, so meat could not stay fresh for a long time. It was jerked, salted and smoked in many ways. As for sausages, they were made from by-products remaining at cutting the carcass: fat, blood, liver, meat scraps, heart, lungs and brain. Ingredients were washed, mixed in a special way; spices and a lot of salt were added. All this made it possible to significantly extend the shelf life of frankfurters and sausages. As well as meat, they were jerked and smoked cold and hot. These sausages were very popular mainly among the common people.
There are many types of sausages nowadays, from fresh, perishable to uncooked jerked and sausages that can be stored for months in a cool place. Sausages are grilled, boiled and served with potatoes and vegetables. Hot dogs and buns with sausage are made of them. Sausages can be in all shapes and sizes, pork, beef, chicken, with onion and cheese.
Sausages can be divided into 3 categories. The first one is fresh sausages, which can be found in Britain; they always have to be cooked. The second category is smoked sausage, salami, as they are suitable for long-term storage and slicing. The last category is finished or semi-finished sausages that can be eaten cold as Mortadella, or warmed as Frankfurters.
All countries have their own sausages. They are made in accordance with national traditions. Fresh French sausages (saucissons) are usually pre-boiled or dried up and eaten without special preparation. There are more than 1,000 varieties of sausages in Germany. The most popular of them are Frankfurt sausages, which are quickly cooked and just need to be warmed up, and smoked or dried Rohwurst that are served cut into slices. “Frankfurters are typically made of beef and pork; they are 30%-40% lean meat and 15%-30% fat” (Toldrá 313). Italy is popular with salami. It is seasoned raw meat sausage, served sliced. There are square uncoated sausages in Scotland. In some countries, vegetarian sausages are popular. They are made of cheese and vegetables.
The basis for classification can also be the main type of meat (beef, pork, and chicken), the type of shell (natural, cellophane, nylon and collagen) and the type of packaging (in a vacuum, modified gas atmosphere and preserved in cans).
Today companies manufacture sausages of different "consumer" destination. They differ in recipes and shapes of the finished products, such as children, grilled sausages, sausages for cocktails.
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