Use large lean pieces, such as the round or legs, and separate into top, bottom and tip. Grind pork trimmings, liver and other ingredients to a very fine consistency. Mix in spices, salt and cure. Chill rapidly in water. NOTE: Fat bacon gives smoky flavor. Cook hearts and liver in F water until tender; do not boil. Remove cooked items. Chop onions to a fine pulp.
Bring the broth to a boil and sprinkle in oatmeal. Stir vigorously. To the hot mass add the cooked meats, onions, salt and spices. Stuff in moisture-proof casing and cook for about 3 hours in F water, or until internal temperature reaches F. Chill in ice water and keep at F. NOTE: Quite perishable. You may want to cut down on the amount of oatmeal. Mix above ingredients together.
Cook until brown throughout. Remove from water. May be eaten hot with butter and syrup. To heat up with gravy: cut into small pieces like potatoes in potato salad into a kettle or frying pan. Add 1 tablespoon of shortening, sugar to taste and milk.
Cook until milk forms a light brown gravy. Serve hot. Additional milk may be added as necessary. Grind meat through a coarse plate, then add spices and mix thoroughly. Grind again through a medium plate. Stuff into hog casing. Smoke at F for proper color development and then raise temperature to F until internal temperature of product reaches F.
NOTE: This is a very hot, spicy product. Excellent on pizza and will substitute for pepperoni. Cook heart and tongue in one kettle. Cook neck bones in another kettle. Add enough water to cover meat and simmer until tender 2 to 3 hours. Skim off any extra fat from broth. Remove meat from broth, remove meat from bones and skin tongue. Grind meat through fine plate. To each kettle of broth add the spices and herbs and simmer for 1 hour.
Strain broth and add pearled barley. Simmer until barley becomes plump. Mix in cooked ground meat. Add enough old-fashioned oatmeal to soak up excess broth. Season to taste with salt and pepper. NOTE: If a beefier taste is desired, add beef bouillon cubes to broth, form grits into patties and fry. Coarse-grind pork; mix in seasonings; grind product to desired size. Stuff into sheep casing. Add salt, water, cure and spices; mix thoroughly. Smoke product to desired color and heat to an internal temperature of F.
Grind meat through coarse plate. Mix spices in water and pour over meat. Mix thoroughly. Grind through coarse plate again and stuff in hog casing. Using a cool smoke 90 F , smoke for 12 hours. Also could fine-grind the product, if desired. Mix salt and cure with coarse-ground product. Pack in shallow pan and place in cooler for three to five days. The word, Sausage originates from the Latin for salt - Sal , also Salsus — salt. Thus, sau and sal syllables are used to describe a variety of foods where salt is the primary or key ingredient:.
Saussiche, saucisse - Northern France. Salumi - The art of preserving muscle meats with salt and is also where we get the word salami. Ancient Britains were originally introduced to sausage making by the Romans who were accomplished sausage makers. Likewise, Lucanian or Luganega sausages were a staple of the Roman army and are still popular today.
These Italian sausages were the origin of the Great British Sausage we see today. Influences from overseas saw the emergence of regional specialties in 16th century Britain. The English introduced the Saveloy in the s — a seasoned red sausage that was smoked and precooked before being sold. The Saveloy was, and still is, a super easy to meal to prepare.
They simply require boiling briefly to heat, then serve. The French can lay claim to the Chipolata, a small thin breakfast sausage. They are usually made from pork that is seasoned with herbs and spices. There are a huge number of amazing sausages around the world: it would be impossible to list them all on this page. This compilation is what we think are some of the best sausages ever made. If some of these sound foreign to you, we encourage you to get down to your local specialty meat supplier and give them a try.
Who Invented Sausage? So who made the first sausage? Merguez is now found in many countries worldwide. Frankfurter: Country: Germany The Frankfurter is a hugely popular sausage throughout the world, especially in the U. Chorizo: circa Country: Spain Around , Spain started receiving shipments of spices which included chilli. Saveloy: s Country: England The English introduced the Saveloy in the s — a seasoned red sausage that was smoked and precooked before being sold.
Chipolata: Country: France The French can lay claim to the Chipolata, a small thin breakfast sausage. The word sausage is derived from the Latin word salsus which means something salted. Sausages are mentioned in The Odyssey which was written by Homer more than 2, years ago:. Queen Victoria was fond of sausages but insisted that the meat be hand chopped rather than minced.
Sausages were called bangers during the Second World War because they contained so much water they exploded when fried. According to the Meat And Livestock Commission has identified 6 situations where we eat sausages:.
The word sausage, from the Latin salsus , which means salted or preserved. In the days of old people did not have refrigeration to preserve their meat. Various forms of sausages were known in ancient Babylonia, Greece, and Rome; and early North American Indians made pemmican, a compressed dried meat-and-berry cake.
From the Middle Ages, various European cities became known for the local sausage, with such types as the frankfurter Frankfurt am Main , bologna Bologna, Italy , and romano Rome being named for their places of origin.
Italian Sausage is made in sweet and hot styles. It is generally not cured, and is normally grilled and eaten with giardiniera or other vegetables. The texture of liverwurst can range from firm enough to slice to creamy-smooth and spreadable.
Liverwurst the most popular of which is braunschweiger can be smoked or plain and comes in large links, loaves and slices.
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