SCHOOL OF HOSPITALITY, TOURISM, AND CULINARY ARTS

HBCO 3014 – MEAT FABRICATION & PROCESSING

ASSIGNMENT

THE HISTORY & EVOLUTION OF SAUSAGES

Prepared by:

Madiha Assegaf 0114047

Nabila Yazid 0116649
Ricardo Wong 0114886
Sylvia Chandra 0114244
Teguh Aria Pratama 0114209
Table of Contents

Introduction ................................................................................................................ 3
The History of Sausages ............................................................................................ 5
Origin of Sausages ................................................................................................. 5
The Ingredients ....................................................................................................... 7
The Casings .......................................................................................................... 11
Process of Sausage Making ................................................................................. 16
The Equipment...................................................................................................... 17
Types of Early Sausages ...................................................................................... 18
Variations of Sausages in Different Countries....................................................... 24
The Evolution of Sausages ...................................................................................... 40
Evolution of Sausages Throughout the Centuries ................................................. 40
Changes in Sausage Ingredients .......................................................................... 42
Evolution of Sausage Casings .............................................................................. 44
Changes in the Sausage Making Process ............................................................ 46
Adaptability to Modern Diets ................................................................................. 47
5 Most Popular Sausages Throughout the Years ................................................. 48
Sausages in Modern Culinary ............................................................................... 50
Modern Sausages in Various Countries ................................................................ 51
Conclusion ............................................................................................................... 54
References ............................................................................................................... 55
Introduction

In this day and age, sausages have become something that is common, something
that anyone can consume at any time. Sausages can be served and consumed in
various ways such as with buns (hotdogs), served as kids’ meals at restaurants, they
can be barbequed, incorporated into other dishes, or eaten just as it is. Sausages
are very popular as a meal, that it has become the number one most popular ‘at-
home meals’ in the United Kingdom (Sausage House, 2016).

Despite being widely consumed throughout the world, many people probably do not
know the history and origin of sausages and how it has evolved through the
centuries. This report serves to convey and clarify the information so that more
people would be more knowledgeable about the topic of sausages.

Etymologically, the word ‘sausage’ is first used in the mid-15th century, where it was
spelled as ‘sawsyge’. It can be traced back to the Old North French ‘saussiche’
which is now known as ‘saucisse’ (‘saussage’ in French). This word is then traced
back to the Vulgar Latin word ‘salsica’ which was derived from ‘salsicus’ which
means ‘to season with salt’. Eventually, it is known that the origin of the word
‘sausage’ comes from the Old Latin word ‘sallere’ which is defined as ‘to salt’ or
‘preserve’ (Online Etymology Dictionary, n.d.). This is because people in that era did
not have the means to refrigerate and store their meats and preservation is the key
to make their food stores last longer.

The word ‘sausage’ as defined by the Merriam-Webster dictionary means “a highly

seasoned minced meat (such as pork) usually stuffed in casings of prepared animal
intestine”. Sausages are basically chopped meat, the most commonly used being
beef and pork, which is then salted, seasoned with spices and “mixed with cereal
usually wheat rusk prepared from crumbed unleavened biscuits” (Sausage House,
2016). They are then stuffed into casings that are traditionally made of animal
casings.

Sausage making is the traditional way of preserving food, which can be done by
curing, drying, smoking or freezing. Dry or cured sausages can be stored without
refrigeration while other fresh sausages must be kept chilled or frozen until it is ready
to be cooked (Sausage House, 2016). Dry sausages were first made due to the
discovery of new spices, which gives more flavour and helps to better preserve the
meat.

Different countries or regions have developed their own types/versions of the

sausage throughout the ages. This is due, in part, to their geographical locations and
climate which contributes to the availability of ingredients. The difference in climate
would influence the type of sausages produced in these regions as it would affect
their storage needs. For example, during the cold seasons, North European
countries were able to store their fresh sausages without the need of refrigeration
and took to smoking their meat to preserve them for the warmer climates. In the
Southern European countries, where it is warmer, they developed the dry sausages
which did not need refrigeration at all (Sausage House, 2016).

There are various types of sausages developed all over the world, some of which will
be discussed further in the next sections. Since the Middle Ages, many European
cities became known for their local sausages which were aptly named for their place
of origins such as the bologna, named for Bologna, Italy, and romano, named after
Rome (Sausage House, 2016). On the other hand, the salami, which is a popular
sausage with many varieties, was named after ‘salare’, an Italian word meaning ‘to
salt’.

Over the centuries, the sausage has evolved in various ways due to the leaps and
bounds made in technology, such as the types of ingredients used, the casings, the
making process and, the way it is served such as making it a street food, cooking it
in something different like the Indian curry, and adapting it to modern health trends
such as the vegetarian sausage.
The History of Sausages

Origin of Sausages

The sausage was first known at least 5000 years ago in Sumeria, which in modern
times is known as Iraq. The Ancient Sumerian princes and priests were apparently
“gastronomers of the first order, the masters, the chefs” (Eckholm, 1985). They have
written what seems to be the world’s oldest recipe book written in Akkadian, carved
onto stone tablets. It is said that these recipes reveal ''a cuisine of striking richness,
refinement, sophistication, and artistry, which is surprising from such an early period.
Previously we would not have dared to think a cuisine 4,000 years old was so
advanced” (Bottero, as cited by Eckholm, 1985).

According to Jaafari (2016), texts were discovered from the times of the Ancient
Sumerians of Mesopotamia that mentions stuffing meat into intestinal casings. Citing
McRobbie, Jaafari (2016) says that this is the best method of preserving food. The
Ancient Sumerians made use of every part of the animal to avoid wastage, by
making parts of the animal that would otherwise not be eaten edible and also
managed to give the meat more flavors.

After the Ancient Sumerians, it was

found that by 900 B.C., nearly 3000
years ago, sausages were available for
sale in Ancient Greek theatres and the
Ancient Greeks were eating them like
modern people would eat popcorn at a
movie (Sausage House, 2016).
However, the first recognizable mention of the
manufacture of sausages was found in a Greek play
called ‘The Orya’ or ‘The Sausage’ that was written
around 2500 years ago in 500 B.C. (Randolph
Packing, 2013). Since that play, sausages have been
mentioned regularly in Greek literature. Sausages
were also mentioned in the epic, The Odyssey, written
by Homer in 8th century B.C which mentioned the
blood sausage (Evergood, 2016). Sausages quickly
became a favourite food for the Romans and it was associated with the Lupercalia
festival, the oldest festival known, during the reign of Emperor Nero.

As previously mentioned, the early origin of sausages was the product of wanting to
preserve meats and avoid wastage. As such, in ancient times sausages were made
of the less desirable parts of the animals (Evergood, 2016). This includes blood,
organs, and fats which were salted, cooked and stuffed into cleaned intestines or
stomachs. Sausages spread from the Mediterranean to Western Europe, Africa, Asia
and then the rest of the world and all due to the desire of wanting to use the whole
animal and reduce wastage as “before modern times, this desire was strong no
matter where a person lived” (Evergood, 2016). Mediterranean sausages of all kinds
were also famous. Farm families would make their own sausages and sell them in
town. Muslim countries knew salt meat and sausages as well, made of lamb or beef
such as the dried beef of Turkey, pastirme (the root of our word pastrami), and they
were an important part of army rations (Wright, 2017).

Over the centuries, sausages became one of the most eaten foods in the world and
many versions of it appeared in various countries depending on their climate,
geographical locations, and availability of ingredients. However, it is also a fact that
in some periods of time throughout the years, sausages have also received negative
reception from the people and/or leaders of several nations. For example, sausages
were banned several times due to one reason or another. This will be explained
further in the next section.
The Ingredients

Sausages have been manufactured since the 8th or 9th century B.C. Originally
sausages were made to preserve blood, scrapped meat parts and offals in
convenient edible casings, which were slaughtered animal intestines, and stomachs.
At first, sausage ingredients were made from ground meat such as poultry, beef,
pork, game meat, and in some cultures, the liver of animals could be used as the
main ingredient of sausages, mixing it with salt and other spices or even blood as
part of the seasoning. Sausages from the United Kingdom and other countries with
the influence of English cuisine often used bread as a filler, which may comprise up
to 30% of the total ingredients. While in France and Belgium, fruits and nuts are
often found in certain type of sausages. In Nordic countries such as Finland, Norway,
and Denmark, Salmon sausage is a delicacy.

Back when there was no organization that regulates food safety, the lean
meat and fat ratio was not really standardized and it may vary depending on the style
of the sausage itself.

Table 1.0: Spices and Ingredients Commonly Used in Traditional Sausages

Common Name Form Usage

Allspice Whole, Ground Bologna, pickled pigs’ feet, head cheese

Anise Seed Dry Sausages, mortdella, pepperoni

Semi-dry sausages, meat loaves,

Caraway Seed
luncheon meat
 Frankfurters, liver sausage, head cheese,
Cardamom Seed-whole Ground
semi-dry sausages

Cassia N/A Bologna, blood sausage

Pork Sausage, Frankfurters, bologna,

Celery Seeds, flakes, salt
meat loaves, lunch meats

Cinnamon Stick, Ground Bologna, head cheese

Cloves Whole, Ground Bologna, liver sausage, head cheese

Frankfurters, bologna, polish sausage,

Coriander Seed, Ground
luncheon specialties

Fennel Seed Italian sausage

Powder, Salt, Polish sausage, many smoked sausage

Garlic
Minced types

Ginger Whole, ground Pork Sausage, Frankfurters, corned beef

Mace Ground Veal Sausage, Liver sausage, frankfurters

Liver sausage, polish sausage, head

Marjoram Leaves
cheese

Mustard Seed, powdered Good in almost any sausage

Veal sausage, bologna, frankfurters, liver

Nutmeg Whole ground
sausage, head cheese

Chopped,
Liver sausage, head cheese, baked
Onion Powdered, Salt,
loaves
flakes, granulated

Frankfurters, bologna, meat loaves,

Oregano Leaves, ground
luncheon

Frankfurters, Mexican sausage, dry

Paprika Ground
sausage

Pepper (black, Whole, ground

Most Sausage Products
white) (fine, coarse)
Pimento N/A Baked loaves

Rosemary Leaves Liver sausage

Leaves, rubbed,
Sage Pork sausage, baked loaves
ground

Savory Leaves, ground Good in almost any sausage

Thyme Leaves, Ground Good in almost any sausage

Turmeric Ground Good in almost any sausage

The Casings

Sausage Casings believed has been made since 4000 B.C by the Sumerians (Insca,
N.D). It’s written in the world oldest cooking book, referencing as a cooked meat
stuffed in goat’s intestine (Yale Babylonian collection, N.D). Over the past thousand
years’ sausage making has evolved since every sausage maker has been perfecting
their craft and trying to make their own specialty of sausage using different types of
meats and different type of casings. When the industrial revolution came, sausage
making changed from a family business into a highly specialized business with goals
of making a lot more sausage to cater more people. With the advancement of
technology, sausage casing changed from natural animal intestine to artificial casing
such as cellulose, plastic, and collagen. Even though with the advancement of
technology and man-made casing, a lot of sausages are still made with a natural
casing.

Natural Casing

1. Hog Casing
Hog Casing, also known as pork sausage casing is made from slaughtered pig
intestine, it could be made from the bung cap, chitterling, after the end, and fat end
of a hog, depending on the size of sausage that is to be made. Popular products
from hog casing are, cooked, dried or Smoked Sausages. Chorizo, Pepperoni, fresh
Italian Sausages, large Frankfurters, Kielbasa, weisswurst, and Bratwurst. Hog
casing size may vary depending on the part of the pig intestine, with hog bung being
the widest with up to 110mm wide while, hog casing size might be as small as 30mm
up to 44 and above.

Table 2.1: Hog Casing Size Chart

Range Approx.
of Diam. Capacity/Bundle Product Examples

30
41 kg/down Pork Sausage
mm/down
30-32
41-45 kg Frankfurters, Italian Sausage
mm

32-35
48-52 kg Pork Sausage, Bratwurst, Frankfurters, Italian Sausage
mm

35-38 Smoked Sausage, Pepperoni, Bratwurst, Italian

52-57 kg
mm Sausage

38-42
57-61 kg Smoked Sausage, Kielbasa, Pepperoni, Rope Sausage
mm

42-44
59-64 kg Smoked Sausage, Kielbasa, Pepperoni
mm
44
61-68 kg Specialty Items
mm/up
2. Beef casing

The beef casing is one the casings that sausage makers rarely used, due to
the size wise, the size of beef casing start from 35mm and above however
beef casing is quite popular in Muslim countries. The three most popular parts
for beef casing are beef bung caps, beef rounds, and beef middles. Beef bung
caps diameter ranges from 76mm up to 127mm and above, beef rounds
range from 35mm to 46mm, and beef middle ranges from 45mm to 65mm.

3. Sheep Casing
 Sheep is casings are the highest quality small diameter casing among other
natural casing, this casing is used for Bockwurst, Frankfurters, Longaniza
(Linguica), Nurnberg Sausage and Port Sausage, this casing combines
tenderness with sufficient strength to hold its shape during the cooking or
smoking process (Insca.com, N.D). The color and the size of sheep casing
may vary depending on the sheep itself, the color ranges from white to grey
while the diameter of the casing ranges from 16mm to 28mm and above.

Table 2.2: Beef Casing Size Charts

Beef bung caps

Beef Rounds Beef Middle
Approx.
Stuffing Average
Average Width Length Average
Average Capacity Approx.
Approx. Approx.
Approx.
Stuffing
Stuffing
Capacity 46- 2-1/2 - 2- Diameter
Per 30- 76-89mm
Diameter 51cm 3/4 kg
meter 45-50mm 29-32 kg
Set
89- 46- 2-3/4 - 3
50-55mm 32-36 kg
102mm 51cm kg
35-38mm 30 kg 55-60mm 36-41 kg
102- 46- 3-1/4 - 3- 60-65mm 41-45 kg
114mm 51cm 1/2 kg
65mm/up 45 kg +
114- 46- 3-1/2 - 3-
38-40mm 33-34 kg 127mm 51cm 3/4 kg

46-
127mm/up 4 kg / up
51cm
40-43mm 36-37 kg

43-46mm 39-40 kg

41 kg /
46mm/up
up
 Table 2.3: Sheep Casing Size Chart

Approx.
Product
Stuffing

Caliber Capacity Before Examples

Cooking

16-18mm 15-16kg Frankfurters, Beer Stix

18-20mm 17-18kg Fresh Pork Sausages, Frankfurters

Fresh Pork Sausages, Frankfurters,

20-22mm 21-23kg
Cabanosa

22-24mm 25-27kg Frankfurters, Cabanosa, Chipolata

24-26mm 27-29kg Frankfurters, Bockwurst, Cabanosa

26-28mm 29-31kg Frankfurters, Bockwurst, Cabanosa

28mm/up 31-34kg Frankfurters, Landjaeger

Process of Sausage Making

The preservation of meats began when humans realized the value of salt to prevent
the growth of microorganisms, as well as slowing the oxidation of fats that cause
unpleasant smell or taste. Because most bacteria, fungi and other potentially
pathogenic organisms cannot survive in a highly salty environment; all the living cell
will become dehydrated and die or temporary inactivated.

Originally, sausage making was developed to ease the transportation of meat by

preserving it. The tradition of sausage making would use to salt to preserve the
various organ meats, blood, and fat. The procedure of stuffing meat into casings
remains the same till now, but in the past, the only casing that available was animal
intestine that had been cleaned.

The very first sausage to humankind was roasted intestines that were being stuffed
into stomachs.

The discovery of adding the dried barriers and new spices to enhance, flavour and
preserve the meat was the initial born of the dry sausages which are mostly being
practice in hotter climates country that doesn’t require a cool place to store. The
types of sausages both fresh and dry were mostly influenced by the availability of the
ingredients and climate. In the part of the world with the cold climate, they could
keep their sausages during the cold month and during the warmer month, they
develop the smoking process to the sausage to help preserve the meat.

The past early beginning of cooking method of the sausage was rolling the sausage
from side to side at a scorching blaze without pause to broil it quick.
The Equipment

Equipment that is being used from past till present in the

processing of making sausage has not changed drastically.
Starting from the Grinder (fig 1) to forces the frozen meat scraps
under high pressure. Passing from the coarse plate and then a
fine plate to get finely minced ground meat.

Cutter (Fig 2) is used to emulsify the lean

Figure 1
meat, fats, spices and other ingredients.
Usually in a bowl shape equipped with a
set of curved rotating sharp knives and guarded with a cover.

Stuffer (Fig 3) is used for stuffing the emulsion into the casing.
There are manual and automatic Figure 2
operated machines. The piston stuffer
helps to push the mixture into the casing through the stuffing
tube that comes in different sizes.

Linker machine ties the stuffed casing with

thread or twist into the desired length.
Figure 3 Smokehouse (Fig 4) has two types the
natural air circulating smokehouse and the
modern. The natural smokehouse is made from the brick and
stone. The fire is located either outside or directly inside the
smokehouse. The modern smokehouse is equipped not only to
smoke the sausage but also to cook and chill the sausages.

Figure 4
Cooker (fig 5) to finishing the sausage by
submerging them in hot water about 70
degree Celsius until cook, depends on the thickness of the
sausage. After done the cooked sausage is being sprayed
with cold water to stop the cooking process.

Figure 5
Types of Early Sausages

Classifications of Early Sausages

Dry sausages were made as a result of the discovery of new spices, which
helped to enhance, flavour and preserve the meat. Different countries and different
cities within those countries started producing their own distinctive types of sausage,
both fresh and dry. These different types of sausage were mostly influenced by the
availability of ingredients as well as regional climate. Medieval smoked sausage in
Northern Europe and other regions with colder climates they were able to keep their
fresh sausage without refrigeration, during the cold months. They also discovered
smoking the sausage to help preserve the meat during the warmer months and they
also discovered it was delicious. The warmer regions in the south of Europe
developed dry sausage, which did not need refrigeration at all. Basic sausage
consists of meat, cut into pieces or ground, and stuffed into a casing. Sausage can
be made from any animal, but traditionally is pork, beef, or veal. The amount of fat
found in any particular sausage depends on the type and region it is made.
(Randolph Packing Co. 2013).

Types of early sausages

1. Hot Dogs / Franks
Hot Dogs or franks is a cooked sausage,
traditionally grilled or steamed and served in
a sliced bun garnished with mustard,
relishes and onions. Hot dog variants
include the corn dog and sausage rolls. It is
usually made from Chicken or Beef and fats
are used to flavor them (Griffin, 2017)
2. Chorizo
Chorizo is a Spanish pork sausage, in
which case it must be cooked before
eating. Spanish chorizo and Portuguese
chouriço get their distinctive smokiness
and deep red colour from dried smoked
red peppers. (Sierra & Sierra, 2017)

3. Vienna Sausage
A Vienna sausage is a kind of sausage most
frequently made from chicken, beef, or pork in
chicken broth. The word Wiener means Viennese in
German; in Austria, the term Wiener is uncommon
for this food item, which instead identifies a type of
cold cut. (Busang, 2006)

4. Bloedworst
Bloedworst is a Dutch word for blood sausage. This is usually sold in 4
inches (10 cm) wide slices cut 1/2 inch (1 cm) thick from a large sausage.
The slices are fried up for serving in a frying pan, usual ingredients meat
from cow or pigs, fats, spices, flavouring such as onion, and grains such
as barley or oatmeal. (Randal, 2010)

5. Chipolata
A chipolata is a type of fresh sausage,
believed to have been created in France,
often prepared as a relatively thin and
short breakfast-style sausage, and more
often grilled rather than fried. Chipolatas
are typically made from coarse-ground
 pork seasoned with salt and pepper together with herbs and spices such
as sage, thyme, pimento, or nutmeg. (Kapoor, 2010)

6. Saucisson
Saucisson is a French term used for dry sausages, saucisson is usually
made with quality meat and the meats and fats are coarsely chopped
then seasoned with garlic, salt, pepper and then cured with sugar, curing
salt and bacteria culture. It is then left to hand and ferment and dry for
about one and a half month to six months until the sausage becomes
firm and dry, other varieties of saucisson are made with olives,
mushrooms, pistachios, cheese or wine to flavour the meat. (Nguyen,
2017)

7. Bratwurst / Currywurst
Bratwurst is a type of German sausage made from veal, pork or beef.
The name is derived from the German brat which means finely chopped
meat, and wurst, sausage. Currywurst, on the other hand, is steamed
then fried then cut into slices and then seasoned with curry ketchup or
ready-made ketchup season with curry and other spices usually served
with chips (Splawn, 2016)
8. Black Pudding
Black pudding is a type of blood sausage
commonly eaten in Ireland and the UK
and other parts of Europe. It's generally
made from pork fat or beef suet, pork
blood and a relatively high proportion of
oatmeal. New generation of black pudding
makers add chocolate so it will have a
smooth chocolatey taste. (Enfield, 2014)

9. Salami
Salumi the plural for salami is made from
either a single, whole, cut Prosciutto or
ground parts of the pig. All salumi is cured,
including some type of spice, and is aged for
varying periods of time, for most Italians,
cooked pork products, such as mortadella
and prosciutto cotto, would also be considered salumi. (Scordo, 2017)

10. Cumberland Sausage

Cumberland sausage is a
coarsely textured sausage,
seasoned with pepper, herbs,
and spices that is made into a
single sausage of one unbroken
link up to four feet and wound
into a coil, the sausage can only
be made in Cumbria on the west coast of England. The sausage must
be at least 80% meat, and a maximum 20% pork fat content and 11%
connective tissue is allowed. Skin and gristle must be removed from the
meat before being used. (Lewis, 2011)
11. Oxford Sausages
Traditional Oxford sausages were made with
equal parts of lean pork and veal together
with beef suet. Old recipes suggest that this
should be in the same proportion as each of
the meats, but modern tastes will probably
prefer half this. Typically made with lemon
rind or zested lemon and high level of spices such as sage and nutmeg.
(Hughes, 2016)

12. Bologna Sausages

Comes from Bologna, Italy it is known as Mortadella. Mortadella is a thick
Italian sausage, flecked with bits of fat, peppercorns and sometimes
pistachios. Mortadella is to bologna as fresh, roasted turkey on
Thanksgiving is to sliced turkey lunchmeat. Commonly knows as
Baloney as well. (Michael, 2011)

13. Boudin
Boudin is a by-product of hog killing, commercial slaughterhouse will
discard of all the ingredients that Boudin is made of which is the liver,
hog jaw, belly, heart, kidney, and, sometimes, blood. All the good stuff
is ground and mixed with rice, green parsley, green onions, onions, and
other secret spices then squeezed into a
sausage casing.with rice, green parsley,
green onions, onions, and other secret
spices then squeezed into a sausage
casing. (Hall, 2017)
14. Lap Cheong
It hails from China most often found in dishes in southern provinces like
Guangdong and Fujian. Lap Cheong is seasoned with sugar, rice wine,
and soy sauce, then smoked or, in ancient times, left to air-dry until it’s
hard to the touch usually eaten with fried rice or steamed. (Feldmar,
2014)

15. Pepperoni
Pepperoni belongs to the group of air-dried sausages it is made from
ground meat such as beef, pork and mixed with salt, glucose, and nitrite.
Pepperoni sausages are commonly sold in two sizes: an inch or so in
diameter for pizza and two to three inches in diameter for sandwiches.
Pepperoni is sold whole, chopped, or in slices, and is commonly found
in American deli counters. (Babcock, 2016)
Variations of Sausages in Different Countries

1. Africa
1.1 South Africa - Boerewors

Pronounced as “BOO-ruh-vorse”, this South African sausage was born with the
centuries of influence from colonization and immigration. The meaning behind its
name is boer (farmer) and wors (sausage). Its appearance looks like a sausage coil
and is loosely based on an older traditional Dutch sausage called verse worst.
Hence the “wors” in Boerewors. This sausage is cooked by braaing outdoors.
Braaing is the African’s word for barbecuing or grilling. Originally, Boerewors
contains 90% of beef meat (sometimes lamb/pork may be mixed) and no more than
30% fat. Traditional seasoning includes dark vinegar as well as coriander, black
pepper, nutmeg, cloves, and salt, making for a deep and rich sausage. Boerewors is
often served with pap, a grits-like porridge made with maize – an African style
porridge.
 1.2 North Africa – Merguez

Merguez sausage is a fresh or dried lamb sausage, sometimes also made with veal.
It is usually made in 4-inch links, highly spiced and used in a variety of Tunisian
preparations. Usually, the lamb mixture is stuffed into a lamb-intestine casing. The
spices used are cumin, sumac, fennel, garlic and harissa which gives it’s
characteristic and piquancy and red colour.

2. Asia
2.1 Philippines – Longganisa

Refers to sausages flavoured with indigenous spices, with each region or province
having its own variation. Among others, Lucban is known for its garlic-laden
longanizas: Guagua for its salty, almost sour variety. Unlike Spanish chorizo, Filipino
longganise can also be made of chicken, beef, or even tuna
 2.2 Vietnam – Cha Lua

Also known in English as the “Vietnamese Pork Roll”, Cha Lua is the most common
type of sausage in Vietnamese immigrants to the United States in the mid-1970’s,
banana leaves were difficult to find and this, Vietnamese chefs substituted aluminum
foil for banana leaves, a habit that continues today.

2.3 Thailand – Sai Ua

A grilled pork sausage from northern Thailand and northeastern Burma. In Thailand
it is one of the typical foods of the northernmost Mae hong Son, chiang Mai, and
Chiang Rai Provinces and it has become very popular in the rest of Thailand as well.
Its name in Thai comes from sai (intestine) and from ua (to stuff).

2.4 Laos – Som Moo

A type of preserved pork sausage that is a traditional celebratory food from Laos and
Vietnam. It is made from raw ground pork and shredded pork skin. A thin layer of
gooseberry leaves, guava leaves, or fig leaves are used to wrap a small lump of raw
ground pork and sking. These leaves contains a natural souring agent, causing the
raw pok to ferment., making it edible after a few days. As a celebratory dish, nem is
widely used in traditional rituals in Vietnam such as weddings and as offerings on the
ancestor’s altar. In modern time, synthetic chemicals are also used as a
souring/fermenting agent, especially in southern Vietnam. This usage caused nem to
have a bright reddish colour and a sulphuric smell. Natural ingredients give the nem
a grayish colour.
 2.5 China – Lap Cheong

A dried, hard sausage usually made from pork with a high content of fat. It is
normally smoked, sweetened and seasoned with rose water, rice wine, and soy
sauce.

2.6 India - Goan Chouriço

Due to more than 450 years of Portuguese ruling, Chouriço has made a deep impact
in Goa, India. They are used in a rice-based dish called pulaõ. There are three kinds
of these sausages which are dry, wet and skin. Dry is when it is aged in the sun for
long periods (three months or more) while wet has been aged for about a month.
Skin chouriço, also aged is rare and difficult to find. It consists primarily of pork skin
and some fat.
 3. Eurasia
3.1 Kazakhstan – Kazy

A traditional homemade sausage-like food of Kazakhs, Tatars, Kyrgyz, and other

ethnic groups mainly of Central Asia, particularly those of Turkey origin. Kazy is a
common element on a dastarkhan, a table set for a festive meal. Kazy does not
contain any chemical additives. The sausage is made of horse meat and fat with the
addition of spices – black pepper, garlic, Zira and others, all those being packed in
horse intestines.
 4. Europe
4.1 Scotland – Lorne Sausage

Also knows as square sausage, sliced sausage or flat sausage. Lorne sausage is a
traditional Scottish food usually made from ground meat and rusk. It is commonplace
in traditional Scottish breakfasts and is said to originate in Lorne, Argyll. Ingredients
include pork, rusk with various seasonings and spices. Its square shape makes it
also convenient to use in sandwich making.

4.2 England – Cumberland

Cumberland sausage is a form of sausage that originated in the ancient country of

Cumberland, England which currently is called Cumbria. Traditionally, it is long about
50cm and sold rolled in flat, circular coil. Originally, the sausage would have been
made up of the indigenous Cumberland pig but became extinct in the 1960’s.

4.3 England – Black Pudding

A type of sausage commonly eaten in Great Britain, Ireland and in other parts of
Europe. Generally made from pork fat or beef suet, pork blood and a relatively high
proportion of oatmeal. Some recipes even include grits and barley groats. Unlike
most sausages, black pudding is cooked with blood mixed with a filler until it is thick
enough to congeal when cooled.
 4.4 Denmark – Rød Pølse

A brightly red, boiled pork sausage very common in Denmark. Considered as one of
the country’s national dishes, Røde Pølsers are of the Vienna type and the skin is
coloured with a traditional red dye (carmine).

4.5 Romania – Toba

Tobã, sometimes called as “cas de cap de porc” which means “pig head cheese” is a
kind of traditional Romanian delicacy which looks like a wide sausage with a 4-inch
diameter using usually pig’s stomach.
 4.6 Hungary – Téliszalámi

Also known as winter salami, this is a type of Hungarian salami produced according
to a centuries-old tradition. Made from Mangalista pork, winter salami is cured in cold
air and smoked slowly. During the dry ripening process, a special noble-mold is
formed on the casing surface.

4.7 Germany – Teewurst

A German sausage made from two parts raw pork (sometimes beef) and one part
bacon. They are minced, seasoned and packed in casings before being smoked
over beech wood. The sausage then has to mature for seven to ten days in order to
develop its typical taste. This sausage contains about 30 to 40 percent fat which
makes it easy to spread on sandwiches.
 4.8 Germany – Bratwurst

A type of German sausage made from veal, pork or beef. The name is derived from
the Old High German Brätwurst, from brät-, finely chopped meat and Wurst,
sausage. Although in modern German, it is often associated with the verb braten, to
pan fry or roast.

4.9 France - Andouilette

A pungent, coarse-grained sausage made with pork intestines or chitterlings, pepper,

wine, onions, and seasonings. True andouilette is rarely seen outside France and
has a strong, distinctive odour related to its intestinal origins and components.
 5. Latin America

5.1 Brazil – Chouriço doce

Chouriço doce is a blood sausage prepared with pig blood, brown sugar or honey,
cashew nuts and spices. Some versions are prepared using almonds. It has been
stated that the dish requires six hours to prepare. The dish is served in the Sertao do
Serido communities of Rio Grande do Norte, Brazil as a main dish for a Christmas
dinner.

5.2 Cuba – Moronga

A traditional Cuban blood sausage, Moronga is served in sauce, either chile rojo or
chile verde. Considered a delicacy, it is also served in Mexico as a filling in gorditas
and tacos after is has been pan-fried with fresh onions and jalapeno peppers. Made
from pig’s blood, spices, herbs, onions and chillies.

5.3 Colombia – Butifarra Soledeñas

Butifarra Soledena is a type of botifarra that has developed into a regional specialty
in Colombian cuisine. They are made from ground beef and pork with spices. The
meat is cut into pieces and boiled. The mixture is encased in intestine and tied off
with string into sections. The lengths are biled. Often served with fresh squeezed
lime juice.

5.4 Mexico – Chorizo

Mexican versions of chorizo are usually made up of ground minced pork rather than
chopped and different seasonings are used to spanish versions. Most versions are
bright or dark red in color due to the seasonings, but there is also green chorizo,
which gets its namesake color from chiles and cilantro

6. North America
6.1 USA – Hot Dog

A cooked sausage, traditionally grilled or steamed and served in a sliced bun as

sandwich. Typical hot god garnishes include mustard, ketchup, onions, mayonnaise,
relish, coleslaw, cheese, chili, olives and sauerkraut.

6.2 USA – Baloney

Bologna sausage, sometimes phonetically spelled baloney, known in Europe as
Lyoner is a sausage derived from Mortadella; a similar-looking, finely ground pork
sausage containing cubes of lard. Bologna can alternively be made out of chicken,
turkey, beef, pork, venison, combined or soy protein. Typical seasoning includes
black pepper, nutmet, allspice, celery seed, coriander.

7. Oceania

7.1 New Zealand – Bangers

Traditional sausages similar to English bangers are eaten throughout the country.
These sausages are usually made of finely ground beef or mutton with breadcrumbs,
very mildly spiced, stuffed into an edible collagen casing which crisps and splits
when fried.
 7.2 Australia – Devon

A type of manufactured meat product sold in Australia and New Zealand. It is usually
served in a sandwich, often with tomato sauce and can also be fried in slices. Typical
commercial preparations list the major ingredient as “Meat including Pork”. It is
usually composed of several types of pork, basic spices and a binder.
The Evolution of Sausages

Evolution of Sausages Throughout the Centuries

As previously mentioned, sausages were first

discovered 5000 years ago in 3000 B.C. by the
Ancient Sumerians. After its leap to popularity
in Ancient Greece, sausages have gone
through many issues in regards to food safety
and even issues related to religion before it
became the food item it is today.

In the year 320 A.D. which is around 1600-

1700 years ago, sausages were banned in
Rome under the rule of Emperor Constantinus
the First and the Catholic Church (Sausage
House, 2016). This is because they believed
that eating sausages was linked to the
celebration of pagan or ungodly rituals.
Because of this, sausages became a part of
the underground or the black market until the
ban was lifted.

During the Roman Empire, sausages had

evolved into a delicacy despite its original
purpose of food preservation and attempt at reducing food waste (Sausage House,
2016). What was once a frugal food item has become something gourmet that was
found in the Apicius’s De re Coquinaria, a Roman cookbook that seemed to be
written for people with “discriminating palates” (Sausage House, 2016).

After several centuries of relative peace in the sausage industry, it once again hit a
roadblock when Byzantine Emperor Leo VI banned the sale of sausages in the 10th
century (Evergood, 2016). This time, however, the reason is more logical. In the 10 th
century, there was a lack of proper hygiene during cooking processes. Due to that, a
large outbreak of food poisoning occurred across the empire. Thankfully, humans
have come a long way since then and today’s sausages have improved greatly in
hygiene and flavour as well.

The 16th century brought a decline of fresh meat consumption as the European
population were fully recovered from the Black Death that ravaged the people
(Wright, 2017). As a result, the Europeans devoted most of their time and land on
improving their agriculture rather than rearing livestock. With most of their efforts
occupied on farming, people have reduced their intake of fresh meat. Therefore, it
was important for them to once again preserving, salting and/or curing meats for
their food stores as well as to provide supplies for men at sea (Wright, 2017). This
brought back sausages as part of their diets.

During the reign of King Charles the First in the 17th century, sausages were divided
into links for the first time. These sausages were traditionally linked by hand into
bunches, and the length would vary depending on the size of the butcher’s hand
(Sam, 2015). While the sizes of today’s sausages may vary, traditional British
sausages would usually be thick with 6-8 sausages in each link/per pound, while
Scottish sausages were thinner with 10-12 sausages each link/per pound.

The Word War II in the 1940s coined the term ‘bangers’ which is used to refer to
sausages (Sausage House, 2016). This is because the sausages in that decade
tend to burst when they were fried due to their high water content.

Today, sausage making has become an art form with more than 200 different types
of sausages made in the United States alone and thousands more around the world
(Filippone, 2017). Certain countries choose to use cheaper cuts of meat and add in
breadcrumbs, barley, rice, or oatmeal to make it more cost effective but still tasty.
Other countries or cultures prefer to use more expensive cuts and apply strict rules
to their sausage making process. Either way, “this has resulted in a massive sense
of national pride when it comes to sausages” (Sam, 2015).
Changes in Sausage Ingredients

Sausage has been produced over thousands of years, over that period, sausages
have evolved from a food that’s only served to the royalty or wealthy people, to a
more common meat product. It evolved from a family business into a specialized
industrial meat business. Over that period sausage ingredients have evolved from
meat, fat, salt and other spices to a more complex ingredient such as artificial
ingredients (For example: nitrate salts, nitrite, phosphate, etc). Artificial ingredients in
sausage making has its own function such as to increase moisture retention,
preserve it longer, minimize the chance of food poisoning, and more (Malabar, N.D.).

List of Artificial ingredients in Sausage

1. Nitrate / Nitrite Salt (NaNO3 / NaNO2)

Nitrate or Nitrite salt is a type of curing ingredients in sausage making, and the effect
of this curing salt is to develop a special flavor in the cured meat product. This curing
salt also give sausage product a red or pinkish color.

Other than developing unique flavor and giving color on sausage product, curing salt
works as preservative on a processed meat product. It inhibits the growth of micro
bacteria in sausage and prolong the shelf life of sausages.

2. Phosphate (PO43)

Phosphate works as an agent that increases the water holding capacity in processed
meats. Phosphate is used in a meat product to preserve the natural taste of the
processed meat.

Other than that, Phosphate will increase the moisture retention of processed meat
products, so it will have less shrinkage after the cooking process. Phosphate works
as a developer in creating intense cured meat flavor.
 3. Sodium Ascorbate

Sodium Ascorbate is a nonreactive antioxidant in a dry state. However, Sodium

Ascorbate will react when it touches with water and meat. In the meat curing
process, it controls and accelerates the meat curing process itself by breaking down
nitrite. Sodium Ascorbate has an antioxidant element that will slow down the
rancidity process and color fading in sliced meat.
Evolution of Sausage Casings

As technology advancements come through, and the world getting more populated,
meat processing industry is revolutionized from primarily household family
businesses into a multimillion dollar specialized industry, due to the demand of more
sausages and other processed meats (NSCA, N.D.). With more demand of
sausages meaning there are a lot more demand for sausage casings, and with the
very high demand of sausage casing, natural sausage casing could no longer cope
(FAO, N.D.). With that problem Johnson & Johnson started a research about artificial
sausage casing in 1957, and by 1965 the first artificial sausage casing was
introduced to the market (Nitta Casing, N.D.). Over the past few decades artificial
sausage casing has evolved and know there are 3 types of artificial sausage casing
that are widely used.

Artificial Sausage Casing

1. Cellulose Casing

Cellulose casing is a sausage casing where the primary material comes from organic
plants. Cellulose casing is inedible and is mostly used for skinless sausages, such
as frankfurters, wieners, hot dogs, and many more. The characteristic of this artificial
sausage casings are, this casing has a high strength to resist breakage during the
filling of the sausage, the casing is resistant to heat as well so it would be a great fit
for smoking.
2. Collagen Casing

This casing is fabricated from collagen, which could be obtained from cattle hides
(FAO, N.D.). While cellulose casing in inedible, collagen casing is easily chewed and
edible yet this casing is still permeable for smoking and water vaporing.

3. Synthetic / Plastic Casing

Plastic casings are generally made from polymer. Plastic casings are widely used for
cooked meat products such as luncheon meats and bologna. Plastic casings cannot
be smoked, steamed or cooked, due to the non-porous casing which would disable
the smoke or the water to pass through.
Changes in the Sausage Making Process

Throughout the years, the process of stuffing meat into the casing is still the same,
but the sausage recipes have been refined and developed. The modern sausage
must be delicious in flavor, have the desired texture and visually good looking to
attract the buyers. The curing process is no longer using the common salt which
gives the brownish to grey color to the sausage. Meanwhile, using the Sodium nitrite
will make the sausages pink in colour even after the cooking process.

Figure 6: Left with Nitrite Salt, Right with Normal

Salt
Adaptability to Modern Diets

The adaptation of sausage making to the modern diets and cultures causes the
several developments of the ingredients that have been used to process the
sausage. For example, the vegetarian sausage, where it is made from the non-meat
ingredients such as mushrooms. Extra ingredients such as cheese are sometimes
added into the mix to please the consumer needs. The use of Halal meat ingredients
is also common in today’s society to cater to the Muslim consumers. In modern diets,
sausages are required to contribute more flavor and variety by adding high fats and
sodium content (Randolph Packing Co, 2013).

In fact, people in this day and age would sometimes prefer to make their own
homemade sausages where they can alter the fat and meat ration depending on
their own needs and convenience (Filippone, 2017).
5 Most Popular Sausages Throughout the Years

According to Campbell (2017), the 5 most popular sausages are Kielbasa, Andouille,
Bratwurst, Italian sausage, and Chorizo.

‘Kielbasa’ is another word for wiener

and in Poland, it can mean any sort of
frankfurter. In the U.S ‘Kielbasa’ is
referred as horseshoe-shaped pork
sausage that is commonly smoked or
just grilled. Whichever kind one is
using it will need to be heated
because it just tastes better that way.
Partly smoked or unsmoked
‘Kielbasa’ will need to be cooked
through. Kielbasa is usually grilled or
sautéed and served over boiled
potatoes, braised cabbage or
sauerkraut, it usually works well on a
bun with mustard.

According to the same author

‘Andouille’ on the other hand is a
spicy smoked sausage originally from France but is mainly known in Cajun cuisine
where it is a key ingredient in jambalaya and gumbo. When its smoked ‘Andouille’ is
precooked and can be served cold as a snack or appetizer, for added flavour give it
a quick toss in a hot pan to brown the edges.

At the top of the list is from Campbell is ‘Bratwurst’, bratwurst is typically made of
pork and veal then seasoned with salt, ginger, nutmeg and caraway seeds. It is
usually grilled or sautéed a top tip is to keep a close eye on the heat so the casing
wouldn’t split.

‘Italian sausages’ comes in two varieties, hot and sweet. Hot sausage is typically
made from pork and then seasoned with salt, garlic, star anise seeds and red pepper
flakes, the sweet sausage comes without the hot pepper flakes but u can add some
depending on your spice preference, it is most commonly served sliced, sautéed
sausage on top of pizza or added to tomato sauce and lastly served over pasta.

Last list topper is the ‘Chorizo’, chorizo is cured and flavoured with chilies, garlic, and
red peppers. Most chorizos are sold in casings but it is generally deprived of its
casing and cooked prior or also sauté it and can be used in enchiladas, tacos,
burritos, soups or stews.
Sausages in Modern Culinary

Kierzek(2016) said thanks to millennial tastes and creative chefs, the world of
sausages has been going with the time, flavour varieties and options in both fresh
and smoked links have been growing more adventurous, with a quote “if you can put
it on a burger, it will probably work in a sausage too”.

It is common nowadays to see deconstructed sausages, ground chorizo, ground

Italian sausage, some patty forms. We’re crossing the boundaries of what some of
these products are traditionally seen as. You’re seeing products that are just very
creative and inspired by other foods. (Kierzek, 2016).

In contemporary cuisine Vegetarian and vegan sausage options are even growing
with options like kimchi brats and Filipino longganisa made from tuna. The same
author also mentioned Denmark varieties of chicken sausage like chicken kale,
caprese with mozzarella or bourbon and buffalo flavours.

Last but not least, modern molecular cuisine also introduces sous vide method in
cooking sausages as some people are becoming more hip and trendy due to the
different ingredients placed into the sous vide bag with the sausage flavouring it
instantly. (Kierzek, 2016).
Modern Sausages in Various Countries

Although sausage technology involving varietal differences, chemical composition,

microbiology, and processing methods has developed more in the last twenty years
than in the previous 3000 years, many technical details in modern sausage
production have still remained an art. Although technology may help in the
production and manufacturing of sausages, ingredients wise, it is mostly kept as is.

Instead, people are finding new ways on serving sausages and sometimes, adding
extra elements to the sausage ingredients to meet consumer needs or following
trends.

1. Hungary – Sausage in a bread cone

The triangle-shaped objects are whole wheat bread cones, designed to hold two
kinds of mini sausage links (spicy Hungarian flavored with paprika and traditional
Bavarian) and whatever condiments the customer wishes to add, from sauerkraut to
cabbage to chili paste to Velveeta-style cheddar cheese sauce to deep-fried onion
slices. They have a few predetermined menu items, like the “Classic,” the “Cabbage
and Bacon,” and the “Cheese and Onion,” but people can (and do) add whatever
they want to their cones. Kolbice is inclusive, too: for consumers who can’t or don’t
eat wheat, they have a gluten-free cone, and for those who don’t want or can’t
possibly eat any more sausage, they have something called the “Fitness Cone,”
which is stuffed with grilled chicken strips carrots, and cucumbers.
 2. Germany - Vegan Sausage

Tracing the origins of modern vegetarianism leads to a somewhat surprising source -

World War I-era Germany. Food shortages were common early in the war, and
Konrad Adenauer—then the mayor of Cologne and a keen inventor—took on the
challenge of addressing the problem himself. He took soya, flour, corn, barley and
ground rice and came up with the Kölner Wurst, or 'Cologne sausage,' a cheap
alternative to meat, which was in short supply at the time. However, its lack of flavor
meant it was never popular with the locals. Adenauer's invention may not have had a
big influence on German gastronomy, but modern interpretations of his soy sausage
have steadily worked their way into the diets of Western populations.

3. Germany – Currywurst
Currywurst is a fast food dish of German origin consisting of steamed, then fried pork
sausage typically cut into slices and seasoned with curry ketchup, a sauce based on
spiced ketchup or tomato paste, itself topped with curry powder, or a ready-made
ketchup seasoned with curry and other spices. The dish is often served with French
fries. The invention of currywurst is attributed to Herta Heuwer in Berlin in 1949 after
she obtained ketchup and curry powder from British soldiers in Germany. She mixed
these ingredients with other spices and poured it over grilled pork sausage.

4. Korea – Kogo

Korea’s version of the corn dog, Kogo is a potato/ french fry wrapped sausage that is
deep fried until golden brown.
Conclusion

As a conclusion, it is clear that despite the simplicity of today’s sausages, this food
item has a rich history that spans back 5000 years with so many twists and turns that
come with its place of origin, religious era, climate, the advancement of technology
as well as the changes in food trends that happen in the world.

Sausages may have started as a frugal way of preserving and utilizing food sources,
but it eventually evolved into something special that people consume as part of their
daily diets as well as food that people use to celebrate special occasions or events.

The diversity of the different types of sausages is so abundant that it is able to cater
to nearly every different faction of people in the world no matter their location, race,
and religion. As a result, everyone in the world has the chance to enjoy the delicacy
that is sausages.
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