SAUSAGES

HISTORY
DEFINITION
COMPONENTS
CLASSIFICATION Biała, szynkowa, kiełbaska
śląska, podhalańska (Poland)
SAUSAGES FROM DIFFERENT COUNTRIES
SOME WONDERFUL THINGS ABOUT SAUSAGES
 HISTORY OF SAUSAGES
• Sausages are result of Economical Cookery.
• They are one of the oldest prepared food whether
cooked or eaten immediately or dried to various
degrees.
• The manufacture of sausages began over two
thousand years ago, and it is still a growing industry.
While some of its basic practices are almost as old as
civilization.
• In olden days people did not have refrigeration to
preserve their meat and so making sausage was a
way of overcoming this problem
 History…..
• 1st Sausage was made by early humans with roasted stomach
stuffed in animal intestine.
• 589 BC in China mentioned as LACHANG.
• 550 BC-450 BC Greek poet Homer has mentioned it in books named
Odyssey and Epicharmus as a comedy ,The Sausage.
• Greek and Rome already had sausages in its culinary world ,even
illiterate tribes also using it greatly.
• Italy- Sausage in Italy has its roots in the actual Basilicata
Philosophers such as Cicero and Martial stated a kind of sausage
called "lucanica", actually widespread in Italy, was introduced by
Lucanian slaves during the Roman empire.
• During the reign of the Roman emperor Nero, sausages were
associated with the Lupercalia festival. Early in the 10th century in
the Byzantine Empire, Leo VI the Wiseoutlawed the production of
blood sausages following cases of food poisoning.
 History….
• Dry sausage was born 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 the climate.
• Some parts of the world with periods of cold climate, such as
northern Europe were able to keep their fresh sausage
without refrigeration, during the cold months. They also
developed a process of smoking the sausage to help preserve
the meat during the warmer months. The hotter climates in
the south of Europe developed dry sausage, which did not
need refrigeration at all.
 History…
• Basically people living in particular areas developed their
own types of sausage and that sausage became
associated with the area. For example Bologna originated
in the town of Bologna in Northern Italy, Lyons sausage
from Lyons in France and Berliner sausage from Berlin in
Germany, in England they became associated with the
county's, Berkshire, Wiltshire, Lincolnshire, Cumberland
Etc.
• In practice for over a millenia sausage-making was
originally a method used to preserve meats, especially
lesser cuts.
 ORIGIN OF THE WORD
• The word sausage is derived from Old French
saussiche, from the Latin word salsus,
meaning salted.
• The term was probably originally applied to
cured or salted meat generally.
• The word sausage comes from the Middle
English sausige, which came from sal, Latin for
salt. In France they are sausissons and in
Germany, wurst
 CLASSIFICATION
BASIS OF CLASSIFICATION

Type of meat
Type of other ingredients present
Type of consistency
Regions of Countries
 Contd….
According to type of consistency
English Speaking Region
Cooked Sausages
Cooked smoked sausages
Fresh Sausages
Fresh Smoked sausages
Dry Sausages
Bulk Sausages
 Contd….
Germany
Raw Sausage
Cooked sausage
Precooked Sausage
Italy
Raw sausage (salsiccia)
Cured or cooked sausage (salume)
 Contd….
US
 Pickled sausage
According to Regions of Various Countries
• France:
Montbéliard, Morteau, Strasbourg, Toulouse,
Merguez...
• Germany:
Frankfurt, Thuringia, Nuremberg, Pomerania, ...
• Austria: Vienna
 Contd…

• Italy: Meran…
• UK: Cumberland, Chiltern, Lincolnshire,
Glamorgan, ...
• Slovenia: Kranjska (klobasa), after the
Slovenian name for the province of Carniola
 Contd…
• Spain: botifarra catalana, chorizo riojano,
chorizo gallego, chorizo de Teror, longaniza de
Aragón, morcilla de Burgos, morcilla de Ronda,
morcilla extremeña, morcilla dulce canaria,
llonganissa de Vic, fuet d'Olot, sobrassada
mallorquina, botillo de León, llonganissa de
Valencia, farinato de Salamanca, ...
 Contd….
• Poland: kielbasa krakowska (Kraków-style),
toruńska (Toruń), żywiecka (Żywiec), bydgoska
(Bydgoszcz), krotoszyńska (Krotoszyn),
podwawelska (literally: "from under Wawel"),
zielonogórska (Zielona Góra), rzeszowska
(Rzeszów), śląska (Silesia), swojska, wiejska,
jałowcowa, zwyczajna, polska, krajańska,
szynkowa, parówkowa, ...
• Hungary: kolbász gyulai (after the town of Gyula),
csabai (after the city of Békéscsaba),
Debrecener(after the city of Debrecen).
• Cooked sausages are made with fresh meats, and then fully cooked. They are
either eaten immediately after cooking or must be refrigerated. Examples include
hot dogs, 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 Gyulai kolbász,
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 breakfast sausage.
• Fresh smoked sausages are fresh sausages that are smoked. They should be
refrigerated and cooked thoroughly before eating. Examples include Mettwurstand
Romanian sausage.
• Dry sausages are cured sausages that are fermented and dried. They are generally
eaten cold and will keep for a long time. Examples include salami, Droë wors,
Sucuk, Landjäger, and summer sausage.
• Bulk sausage, or sometimes sausage meat, refers to raw, ground, spiced meat,
usually sold without any casing.
• Raw sausages are made with raw meat and are not
cooked. They are preserved by lactic acid 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 Weißwurst.
• 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 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 canned in wide-mouth jars. They are
available in single blister packs, e.g., 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.