![]() ![]() Traditionally, sausage casings were made of the cleaned intestines, or stomachs in the case of haggis and other traditional puddings. The modern type of lup cheong has a comparatively long shelf life, mainly because of a high content of lactobacilli-so high that it is considered sour by many. Ī Chinese type of sausage has been described, lup cheong ( pinyin: làcháng) from the Northern and Southern dynasties ( 589 BC– 420 BC), made from goat and lamb meat with salt, and flavoured with green onion, bean sauce, ginger, and pepper. Īn Akkadian cuneiform tablet records a dish of intestine casings filled with some sort of forcemeat. Hence, sausages, puddings, and salami are among the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. They then stuffed them into tubular casings made from the cleaned intestines of the animal, producing the characteristic cylindrical shape. Traditionally, sausage makers salted various tissues and organs such as scraps, organ meats, blood, and fat to help preserve them. Sausage making is a natural outcome of efficient butchery. 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. Sausages are made in 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. Most fresh sausages must be refrigerated or frozen until they are cooked. Some cured or smoked sausages can be stored without refrigeration. ![]() Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, or freezing. Sausage-making is a traditional food preservation technique. Some sausages are cooked during processing, and the casing may then be removed. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. When referred to as "a sausage", the product is usually cylindrical and encased in a skin. When used as an uncountable noun, the word sausage can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. Full Scottish breakfast: black pudding, Lorne sausage, toast, fried mushrooms and baked beansĪ sausage is a type of meat product usually made from ground meat-often pork, beef, or poultry-along with salt, spices and other flavourings. ![]()
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