H̛͂͑̉̓̇̄ͩ̐̓ͬ̈̓ͬͣ͢͟͞҉̹̲̠͓̥̖̬̻̜̱̦͈̜͎̯̝ͅͅe͗̈̑̒&, a̱̖̖̘̒ͭ̈́̈́͜͞ͅ Možnosti

[I-I.e.r.g.o.t.I-...]

B̸͉̞͓̲̭̝̳̳̳̻̲̳͚̰̱̫̬̥̿̂͛̾̔̉͐ͣͯ͛̚͢ͅo̭͇̘̠̯͖̭̰̫͍͓͇̜̿̇͋̇̓̓̓ͬ̿̾͌ͬ͢͟j̷̱͙̹̘̲̜̠̙̬͎̜̉̂͑̊͆̾͜͢ṫ̉̒̿̀ͣ̎̑ͯ̚̚͟͢͏͚̝̱̭̹̝̭͚̰̞̺̮̘̠̹̮͎͢e̵̸̡͇̲̥̟ͭ̓͌͆̄̅̌̏̉̇̏͘͝ ̧̣̻̳͔͓̻̯͍͉̤̣̪̣͉͙̗̮͌͑ͫ̍̽͂͘s̴̫̟̳͍̒ͯ̒ͥ̊ͤ̀̚͡͞ê̢̜̘̱͓͉̩̻̝̳̞̻̈ͨ͗͊ͥ̉͐͢ ͧ̅̋͗͋͆̈̌̌̊̿ͤ̽ͩ͊͏̣̺̥̫̠̠̰̲̦̘̺̝̩̭̞͙͎̗̹h̶̴̴̞̥̰̟̙̯̮͇̄ͯ̑ͧ͆̂̋ͭ̏̍͂͛̾͒ͬ̅́̀̚ȏ͌ͭ̊͆ͬͮ͗͋͂̏̆ͦ̍̾ͫ͋ͩ͏̼̣͕̮͎̙͓̹̘̥̲͘͟͢


btw test

Příspěvek upravil I-I.e.r.g.o.t.I-I, 18.08.2009, 19:21.

[Lukino]

B̸͉̞͓̲̭̝̳̳̳̻̲̳͚̰̱̫̬̥̿̂͛̾̔̉͐ͣͯ͛̚͢ͅo̭͇̘̠̯͖̭̰̫͍͓͇̜̿̇͋̇̓̓̓ͬ̿̾͌ͬ͢͟j̷̱͙̹̘̲̜̠̙̬͎̜̉̂͑̊͆̾͜͢ṫ̉̒̿̀ͣ̎̑ͯ̚̚͟͢͏͚̝̱̭̹̝̭͚̰̞̺̮̘̠̹̮͎͢e̵̸̡͇̲̥̟ͭ̓͌͆̄̅̌̏̉̇̏͘͝ ̧̣̻̳͔͓̻̯͍͉̤̣̪̣͉͙̗̮͌͑ͫ̍̽͂͘s̴̫̟̳͍̒ͯ̒ͥ̊ͤ̀̚͡͞ê̢̜̘̱͓͉̩̻̝̳̞̻̈ͨ͗͊ͥ̉͐͢ ͧ̅̋͗͋͆̈̌̌̊̿ͤ̽ͩ͊͏̣̺̥̫̠̠̰̲̦̘̺̝̩̭̞͙͎̗̹h̶̴̴̞̥̰̟̙̯̮͇̄ͯ̑ͧ͆̂̋ͭ̏̍͂͛̾͒ͬ̅́̀̚ȏ͌ͭ̊͆ͬͮ͗͋͂̏̆ͦ̍̾ͫ͋ͩ͏̼̣͕̮͎̙͓̹̘̥̲͘͟͢

K̸͉̞͓̲̭̝̳̳̳̻̲̳͚̰̱̫̬̥̿̂͛̾̔̉͐ͣͯ͛̚͢ͅo̭͇̘̠̯͖̭̰̫͍͓͇̜̿̇͋̇̓̓̓ͬ̿̾͌ͬ͢͟ẖ̷͙̹̘̲̜̠̙̬͎̜̉̂͑̊͆̾͜͢ȯ̉̒̿̀ͣ̎̑ͯ̚̚͟͢͏͚̝̱̭̹̝̭͚̰̞̺̮̘̠̹̮͎͢?̵̸̡͇̲̥̟ͭ̓͌͆̄̅̌̏̉̇̏͘͝ ̧̣̻̳͔͓̻̯͍͉̤̣̪̣͉͙̗̮͌͑ͫ̍̽͂͘?̴̫̟̳͍̒ͯ̒ͥ̊ͤ̀̚͡͞?̢̜̘̱͓͉̩̻̝̳̞̻̂̈ͨ͗͊ͥ̉͐͢ ͧ̅̋͗͋͆̈̌̌̊̿ͤ̽ͩ͊͏̣̺̥̫̠̠̰̲̦̘̺̝̩̭̞͙͎̗̹?̶̴̴̞̥̰̟̙̯̮͇̄ͯ̑ͧ͆̂̋ͭ̏̍͂͛̾͒ͬ̅́̀̚?̑͌ͭ̊͆ͬͮ͗͋͂̏̆ͦ̍̾ͫ͋ͩ͏̼̣͕̮͎̙͓̹̘̥̲͘͟͢

Příspěvek upravil Lukino, 18.08.2009, 19:24.

[I-I.e.r.g.o.t.I-...]

Koho?

F͓͓͇͎͕̟̮̜̀͋̌ỏ̢̨̞͖̝͈̘̘̔͂̇͗r̐̏̆̐̉ͪͤ̿͏̩̝͖̟͇̭̺ ̶̭͎͎̰̯̫ͪ̌̍ę̼̫̻̉ͫv̙̤͔̈ͪ͆́ȩ͉̫̫ͥ͛͒̓ͫ͋̉r̰̹̦͉͈ͤ̐͒̇́̚ỵ̡͕ͥ̄̒̑͘ ̧̣̜̩̥͖̙̥̈́̓͘͞s͓̿̇̃̎ͭ̈́̅ͦǫ̺̟̠͉̖̫̌ͧ̏̎̿̔ͬͧͭ͟uͦ̾͆͊̚҉̮͔̫͞l̴̪͙̺̼̜̩̲͆ͅ ̘͎̜̖̝͉̉̔̃͠t̷̛̫̟̞̫̤̖̳͐ͭͫ͢ḧ̗͖̯̘̼̱̮͎̉̈̃̃ȩ̛̣̱̱͉̼̬̻̺̜̃̈́ͮ͘r̗̄̄̚͜ḛ̴̙̪̪ͥͨ͠ ̛͇̙̥̯̞̪̻̝ͯ̍̽ͧi̬̜̦̝̝̘̫̟̿s̼͓̝͚͍͓͔̝̤̐͊̂ͮ͛̉́͢͠ ̴̦͚̪̺͎̞̂ͦͯ͐̐̓̉̚͘ą̡̦̘̤̟̠̾͒̐̀͆ ̸̧̖̝̙̹̙͕̯̀ͧ̾̍ͭͬͤp̴͚͇̭̹̊́ͨl̟͕̗͍͉̫̉͗ͤͣͨ́͜ͅa̡̐͌̇ͮ̇҉̘̫̥̗̱͍͈̠̙c̴̟͚͖̺̞͚̘̆͌ͅḙ̡̞̩͓̳̹̼̳̐͑͊̅̌͐̿̂ ̞̮̞͎̝̻͊̑ͣ͛i̜̮͈͑̄̌̎̔ͫ̐͂̍͘n͈͖̮͈͓̈́ͧ̈́̇ͫͩ̕ ̾ͯͪ̌̈́ͪ̽͛͡҉̱̪͈h̢͚̘́̓͂̀ͯ̍͌̏͝ë̶̴̩̼̘̩̫̫͚́l̮̪̰̬͒̈́̐̉͌̀̈ͧͣͅͅl̤̙͇̰ͨͣ͛͊̀̈́̚



IE má tradičně problém a starší ještě hůř

Příspěvek upravil I-I.e.r.g.o.t.I-I, 18.08.2009, 19:24.

[!Tvý?ák!]

jak to děláte?

[Lukino]

F͓͓͇͎͕̟̮̜̀͋̌ỏ̢̨̞͖̝͈̘̘̔͂̇͗r̐̏̆̐̉ͪͤ̿͏̩̝͖̟͇̭̺ ̶̭͎͎̰̯̫ͪ̌̍ę̼̫̻̉ͫv̙̤͔̈ͪ͆́ȩ͉̫̫ͥ͛͒̓ͫ͋̉r̰̹̦͉͈ͤ̐͒̇́̚ỵ̡͕ͥ̄̒̑͘ ̧̣̜̩̥͖̙̥̈́̓͘͞s͓̿̇̃̎ͭ̈́̅ͦǫ̺̟̠͉̖̫̌ͧ̏̎̿̔ͬͧͭ͟uͦ̾͆͊̚҉̮͔̫͞l̴̪͙̺̼̜̩̲͆ͅ ̘͎̜̖̝͉̉̔̃͠t̷̛̫̟̞̫̤̖̳͐ͭͫ͢ḧ̗͖̯̘̼̱̮͎̉̈̃̃ȩ̛̣̱̱͉̼̬̻̺̜̃̈́ͮ͘r̗̄̄̚͜ḛ̴̙̪̪ͥͨ͠ ̛͇̙̥̯̞̪̻̝ͯ̍̽ͧi̬̜̦̝̝̘̫̟̿s̼͓̝͚͍͓͔̝̤̐͊̂ͮ͛̉́͢͠ ̴̦͚̪̺͎̞̂ͦͯ͐̐̓̉̚͘ą̡̦̘̤̟̠̾͒̐̀͆ ̸̧̖̝̙̹̙͕̯̀ͧ̾̍ͭͬͤp̴͚͇̭̹̊́ͨl̟͕̗͍͉̫̉͗ͤͣͨ́͜ͅa̡̐͌̇ͮ̇҉̘̫̥̗̱͍͈̠̙c̴̟͚͖̺̞͚̘̆͌ͅḙ̡̞̩͓̳̹̼̳̐͑͊̅̌͐̿̂ ̞̮̞͎̝̻͊̑ͣ͛i̜̮͈͑̄̌̎̔ͫ̐͂̍͘n͈͖̮͈͓̈́ͧ̈́̇ͫͩ̕ ̾ͯͪ̌̈́ͪ̽͛͡҉̱̪͈h̢͚̘́̓͂̀ͯ̍͌̏͝ë̶̴̩̼̘̩̫̫͚́l̮̪̰̬͒̈́̐̉͌̀̈ͧͣͅͅl̤̙͇̰ͨͣ͛͊̀̈́̚



IE má tradičně problém a starší ještě hůř

P͓͓͇͎͕̟̮̜̀͋̌ỉ̢̨̞͖̝͈̘̘̔͂̇͗c̐̏̆̐̉ͪͤ̿͏̩̝͖o̟͇:)̭̺ ̐̏̆̐s̉ͪͤ̿͏̩̝͖̐m̏̆̐̉ͪrͤ̿͏̩̝a͖̐̏d̆̐̉ͪlͤ̿͏̩̝͖̐̏̆̐ảͪͤ̿͏̩v̝͖̐̏̆̐ảͪͤ̿͏̩̝͖

[Lukino]

jak to děláte?

c̛̃̈́ͮḩ̣̱̱͉̼̬̻̺̜͘ē̗̄̚͜a̴̰̙̪̪ͥͨ͠t̛͇̙̥̯̞̪̻̝ͯ̍̽ͧy̬̜̦̝̝̘̫̟̿

[vEprik?]

taky něco otestuju...


to sem ale ko ot, co?
__________k

Příspěvek upravil vEprik?, 18.08.2009, 19:31.

[I-I.e.r.g.o.t.I-...]

jak to děláte?

m̫͎̣̗͕̐o̸͔̻̣͕̯̖ͨͬ̓d̛̜̙̠͎͒ͬͣ̀̎̏ͨ͐͟͠l̗̮̠̙̳̆ͯ̾̿̾̄́͠í̌ͧ͛͊͜͏̼̘̹͓̠̝̺͈̫m̸̜̈́ͧͭͩ̽ͮ͐̚͘eͤ́̓҉̧͎̱̼̪̪̫͇͕͖ ̶̸̢͎̰̲̦̒͑̔sͫͬͧ҉̯̝̠̪̤͚̼̜e̛͈̱̓̀ͦ̊͆̌̌ ̭̦̺ͨ̋ͨ̈́̎̽̀ḳ̭̙̳̰̻͗͊ͣ̋̑̓ͧ̅ ̭ͦͩ̕͟s̷̼̼͎͈ͬ͑ͦ͋̈́̍̍ͦ͜e̵̳̟͙͔͚̦̍̍ͅḓ̝̫̬̹̈́̒͜m̴̶̨̘̺̥̳̲ͨ͗͗ͨ̚ͅȋ̟̤̤͉̦̄ͤ̒̉ ̛̟͈̞̪͊͊͐̇̔̋̀b͓̘̠̉ͤ̉ͣͫ̐͌o̫̤̗͖̳͖̙̘̟ͤ̔ͩͣ̌ͩh͔͔̠̫͔̠̥ͫ̾ů͇̫̮̟̱ͤ͋͗ͧͤ̆̚̚m͎̥̠͆̂̾̔̔͟͞ ̡͓̖̍̐̍͊̓̚͡ć̬̞ͮ̋ͩ͝h̨͍̝̲͍̱̠̘̒̌ͫ͢aͬ̆̆ͮ͒̍̆ͥ͏͉̗͚̞̲̜͚ͅo̠̞̺̹ͫ̈̚͝s̜͙͉͈̣̹̝͕̿̾̔̆̉̍͆ͤ͜u̧͉̫̣̥̹̍͊̈ͭ̓̓̑͝ͅ
̶̛̰̠͇̝̿ͧ̓ͩ̃̅́̑̇̀v̼̈̑̾̽̅ͩͪ͜͝ý̩̗͙͖͑ͫͩͯ͝ṃ̴̲̪͙̳̽̓̒̓̔̉͗ͬě̢̥̼͋̏ͮͫ̚n̨̥̤̞̣͔̥ͨ̈́̍ͫ̄̿͗͞͝ͅö̚҉͚̝̤̫̲u̷̸̼̪̹͈͙͓͌͂̀ ̪̯͓͖̱̭̙̠̈́͐̉͋͋͘͜͠ẕ̰̮͎͉̤͚̱͆ͣ̃̚͞a͇ͥͪ́̏̋̒ͦ͘͟ ̵̨̡͖̙̙̾ͤ̈̋̊͆̇v͔̗̣̞̲̲͍̠͐ͨͤ͌͊ͮ̆̍ě̸̟̜͎͓̥͉ͮ̽č̖̊́̂̅͆͢͟ṇ̴͙̹̰̫̝̽̈́̓ͨ̅̀͗͢é̿̒ͭ̐͏̯̳̻̭̩̗̭ ̴̼̳͇̿̋̕͘z̨̺͈̯̭͈͂͗ͮ͌̀a̮͙̯̱̜̬ͩͤ͋͗̾̕t̢̝͙͇̖̮̃ͩ͌͐̎ͭ̂͠͞r̵͇͙̙̮̜͔̞̘̈̿͝͠a̹̗͇̜̞̹ͯͤ́͜c̺̖͓̟̟̻͎̤̄̾̒̄ͩͨ͟e̥̳͈̼̗̹̖̣̘ͬ̊ͣͤn̝ͬ̎̀̊͆̎ͧ͟͡í̬̫ͬ͋͌ͮ̈́ͪ̀ͨͅ
̸̡̟̹̲̥͖̅̀̐̋̓̿ͣ͝ḑ̷̠͋̃̄̉ͣo͕͙͔͛̒̂̿̀́̕s̶͍͙͆̆̇̅̋̑͡ṫ͈̥͎͒͌̄ͬͫ̂̓̓a̧̘͍̤͖̯͚̍̐̿͘ṅ͓̤̻̗͈͇̈́̚͜͡e̶͔̍ͧ͑ͭ͊̉͛̈́͞m̢͓̝͙̲͂ḙ̡̻̝ͪ̓͆ͩ̓ͤͤͭ ̶̭̇ͣ͠m̝̹͇͈̥̘̻̋̄̍ͭ̑ͫ̅ò̴͍̱̭͓ͮ͜͞c̟͙̰̣͎ͫ̑̔ͯ̄́ͅ ̪̘̭̤̜̬͓͔̞̽̾̈́͗̅̑̊͡b̰̠͚͖̣̜͉͎̑ͮ̇̉̈́̿eͪ̔͒͑̽ͣ͘҉̙̘̙͍̫̩͈̭z̛̭̮̬̜̖̥̻̻ͫ̽ͭ̅̂ͪͅê̜̭̙̏ͬͪ͜͢j̘͉͌͌̀m̨̮̝͚͕͚̃̔̏́ͭ́ę͔̳͖̜̩̂ͯ͒͋̄̀̀ͅn̟̩̝̘͛ͬ͐ͬ̑͐͊̈́̇é͋ͨͧ͛̓ͣ͞҉̹̞̠̣́h̡̞ͬ̐̌̓ͦͪ͛̇͢o̶̞͕̠͇͉ͣͥ͂ͧͤͩ͠ ͓̭͔͎ͨ̿ͮ̍ͬͩ̈ͬ̚͢͡cͥ̓ͯ͆́͊͏̡̫͔̣̫̫͖̥̩ḩ̵̝͙̪͎̝ͧa̭͖̗͔̥ͤͭ́͝ǫ͖̠̠͔̮̤͓̹͒͢s̷̹̜̻̠ͪ̑ͤ̇͐ů̡̥̰̟̦͚̏́̈́ͫͭ͊
̴̰̮̪̜̩̠̜̖̍͂̒ͫ̚k̽̽҉̡̜͎ǒ̵̩̪͓̘̹̼̪̰́̾͘r͓̥̩̖̹͎͔̱̪̐̈́ͬ͗̕͝u̸̼̹̻̓̒ͨ̃͟p̵̳̹͓̟̫̻̺̩ͨ̑͗ͨ̓͘͡c̸͎̟̯͈̥͈̣̻̩̿́ͥ́̃͑̈ͨ́̀e̪̬͉̊̽̽͢͠ ̵͚̜̣͔͗̃ͥ̅ͯ́͌ͧ͗z̫͔͓̩̘ͬ̔̒͝k̳̬̲̼̲̱ͩ͑̈́ͦ̏́á̽̅͊ͤ̀͋͠҉̭̺zͨͦ̌̾҉͈͇̲̻̰̼͘y̛̖̫̳̱̹͖̗̒ͭ̂̏̐͊̉͞ ̵̫͙̯̰̪̪̞̗̽͊̑̂͢a̫͇̻̪ͫ̕͟ͅ ̢̠̩̙̲̣̥̯͗͟ͅt͍̣ͨ̅̅̊̂͐͛̃͝o̦͓̥͛̒̑̅͛͝ḩ̵̰͔̲̠̫̩͙͎̎̿ͮͧo̯̭̲̦ͪ͒ͬͬͯ̔͑͡ ̥̫̹̿̑̍ͧ͞c̛̙̬̦͋ͥo̯̖͔̠̗̳̪̐ͧ̐ͣ̐̑̍ͫ̕͟ͅ ̛̘͓̩͇̩̤̪͕ͨ͂ͣ̃ͥ̓̉͐č̟̺̰̇͜í̷̻͍͎͈̓͂̂̆͂̌̐ͧ̑̕h̡͖̺̤̹͎̘̝̘̓ͩͨ̅͡á̃ͫ̀ͬ̈͋ͫͯ҉͚̹̪͜ ̨̖̦͔̣́ͩ͌̌͐̍ͧ̎z̧̙͍ͨͤ̿͂͋̊͡à̧͓̹̼̹̼̩̄̃ ̨͈̜͙̞̞̲̠̻̩̆̆̀̅̽d̡̩̱͂ͯ̒͒́ͣv̶͎̅ͧͫ̆̑̄͛͘ë̷̻̗́ř̽̒҉̳̖̣̬̣̥͔͖͡m͌̋̋҉̧͙̩͉̙̖̪̀iͨ͑̄́̔͑͒̑͏̟̞̙̗̩͉̮͡
̬͉̝̙̹̘̈́̌͒̅͜v̵̞̺̺̥̼̂͑̓̑̋̌e͚̻̹̰̫͑ͭ͆͟ ̸̗̙ͧ̽͞s̡̛̲̞̻̹̜ͮͧͤͨ͌̂͋͞n̠͔̞͛̇ȩ̴̷̝̱̬̻͊̒ͩ̾ç͔̣̥͍̍́̔̐̚͝h͈̺ͯ̿ͬͥͧ̊̆̈́̚




U͈̻ͫ̽̅̒ͧ̋ͪ̈́T̖͈͓̲͓̝͔̘̋̀͊̆̓̑̃̀ͨE͚͍͕̫̻͚͋̍̃͊Č̜̜͚̠̥̓̆̂̚ ͈̱̊͑̆ͭ̂̈̉D͕̲̀O͈̤̝͕̰̹͎̱̻̿͋́̑̆̚K̳͓ͯU̻̭͍͚̟͒̈́͆̈́ͨͩ͗̉D̪̠̩͍̰̲͂̃ͫ̑͒̚ ̬̩ͨ́ͩ̈J͍̟̱͙̙̹ͮ̽̍ͨE̬̣̠̫̪̯̾ͨ̎͒͊̂̚ ̰͔̞̳͎̅͛̊ͪͬ̄ͧ̚Č̱͖͖̤̗͓̜̲̓̎ͯ̎̄̓A̘̣̦͔̼̔̽̌ͫͤͅS̰͔̅̽̇̓ͮ͋ͥ

[Marx^]

Nechci Vám kecat do zábavy, ale ti s Operou vidí stejné hovadiny jako ti s IE :)

Příspěvek upravil Marx^, 18.08.2009, 19:44.

[W3N4]

̴̧̢̣̻̳͔͓̻̯͍͉̤̣̪͉͙̗̮̫̟̳͍̜̘̱͓͉̩̻̝̳̞̻͌͑ͫ̍̽͂̒ͯ̒ͥ̊ͤ̀̂̈ͨ͗͊ͥ̉͐ͧ̅̋͗͋͆̈̌̌̊ͤ̽ͩ͊͘̚͢͡͞͏̶̴̴̣̺̥̫̠̰̲̦̘̺̝̩̭̞͙͎̗̹̞̥̰̟̙̯̮͇̄ͯ̑ͧ͆̂̋ͭ̏̍͂͛̾͒ͬ̅́̀̑͌ͭ̊͆ͬͮ͗͋͂̏̆ͦ̍̾ͫ͋ͩ̚͏͘͟ţ̴̢̣͕̮͎̙͓̹̘̥̲̣̻̳͔͓̻̯͍͉̤̣̪͉͙̗̮̫̟̳͍̜̘̱͓͉̩̻̝̳̞̻͌͑ͫ̍̽͂̒ͯ̒ͥ̊ͤ̀̂̈ͨ͗͊ͥ̉͐ͧ̅̋͗͋͆̈̌̌̊ͤ̽ͩ͊͘̚͢͡͞͏̶̴̴̣̺̥̫̠̰̲̦̘̺̝̩̭̞͙͎̗̹̞̥̰̟̙̯̮͇̄ͯ̑ͧ͆̂̋ͭ̏̍͂͛̾͒ͬ̅́̀̑͌ͭ̊͆ͬͮ͗͋͂̏̆ͦ̍̾ͫ͋ͩ̚͏̴̧̢̣͕̮͎̙͓̹̘̥̲̣̻̳͔͓̻̯͍͉̤̣̪͉͙̗̮̫̟̳͍̜̘̱͓͉̩̻̝̳̞̻͌͑ͫ̍̽͂̒ͯ̒ͥ̊ͤ̀̂̈ͨ͗͊ͥ̉͐ͧ̅̋͗͋͆̈̌̌̊ͤ̽ͩ͊͘͘̚͟͢͡͞͏̶̴̴̣̺̥̫̠̰̲̦̘̺̝̩̭̞͙͎̗̹̞̥̰̟̙̯̮͇̄ͯ̑ͧ͆̂̋ͭ̏̍͂͛̾͒ͬ̅́̀̑͌ͭ̊͆ͬͮ͗͋͂̏̆ͦ̍̾ͫ͋ͩ̚͏̣͕̮͎̙͓̹̘̥̲͌͑͘͟ạ̴̧̢̻̳͔͓̻̯͍͉̤̣̪͉͙̗̮̫̟̳͍̜̘̱͓͉̩̻̝̳̞̻ͫ̍̽͂̒ͯ̒ͥ̊ͤ̀̂̈ͨ͗͊ͥ̉͐ͧ̅̋͗͋͆̈̌̌̊ͤ̽ͩ͊͘̚͢͡͞͏̶̴̴̣̺̥̫̠̰̲̦̘̺̝̩̭̞͙͎̗̹̞̥̰̟̙̯̮͇̄ͯ̑ͧ͆̂̋ͭ̏̍͂͛̾͒ͬ̅́̀̑͌ͭ̊͆ͬͮ͗͋͂̏̆ͦ̍̾ͫ͋ͩ̚͏̧̣͕̮͎̙͓̹̘̥̲͌͑ͫ̍̽͂͘͘͟ḳ̴̢̻̳͔͓̻̯͍͉̤̣̪͉͙̗̮̫̟̳͍̜̘̱͓͉̩̻̝̳̞̻̒ͯ̒ͥ̊ͤ̀̂̈ͨ͗͊ͥ̉͐ͧ̅̋͗͋͆̈̌̌̊ͤ̽ͩ͊̚͢͡͞͏̶̴̴̣̺̥̫̠̰̲̦̘̺̝̩̭̞͙͎̗̹̞̥̰̟̙̯̮͇̄ͯ̑ͧ͆̂̋ͭ̏̍͂͛̾͒ͬ̅́̀̑͌ͭ̊͆ͬͮ͗͋͂̏̆ͦ̍̾ͫ͋ͩ̚͏̧̣͕̮͎̙͓̹̘̥̲͌͑ͫ̍̽͂͘͘͟ ̴̢̣̻̳͔͓̻̯͍͉̤̣̪͉͙̗̮̫̟̳͍̜̘̱͓͉̩̻̝̳̞̻̒ͯ̒ͥ̊ͤ̀̂̈ͨ͗͊ͥ̉͐ͧ̅̋͗͋͆̈̌̌̊ͤ̽ͩ͊̚͢͡͞͏̶̴̴̣̺̥̫̠̰̲̦̘̺̝̩̭̞͙͎̗̹̞̥̰̟̙̯̮͇̄ͯ̑ͧ͆̂̋ͭ̏̍͂͛̾͒ͬ̅́̀̑͌ͭ̊͆ͬͮ͗͋͂̏̆ͦ̍̾ͫ͋ͩ̚͏̴̧̢̣͕̮͎̙͓̹̘̥̲̣̻̳͔͓̻̯͍͉̤̣̪͉͙̗̮̫̟̳͍̜̘̱͓͉̩̻̝̳̞̻͌͑ͫ̍̽͂̒ͯ̒ͥ̊ͤ̀̂̈ͨ͗͊ͥ̉͐ͧ̅̋͗͋͆̈̌̌̊ͤ̽ͩ͊͘͘̚͟͢͡͞͏̶̴̴̣̺̥̫̠̰̲̦̘̺̝̩̭̞͙͎̗̹̞̥̰̟̙̯̮͇̄ͯ̑ͧ͆̂̋ͭ̏̍͂͛̾͒ͬ̅́̀̑͌ͭ̊͆ͬͮ͗͋͂̏̆ͦ̍̾ͫ͋̚tͩ͏̴̧̢̣͕̮͎̙͓̹̘̥̲̣̻̳͔͓̻̯͍͉̤̣̪͉͙̗̮̫̟̳͍̜̘̱͓͉̩̻̝̳̞̻͌͑ͫ̍̽͂̒ͯ̒ͥ̊ͤ̀̂̈ͨ͗͊ͥ̉͐ͧ̅̋͗͋͆̈̌̌̊ͤ̽ͩ͊͘͘̚͟͢͡͞͏̶̴̴̣̺̥̫̠̰̲̦̘̺̝̩̭̞͙͎̗̹̞̥̰̟̙̯̮͇̄ͯ̑ͧ͆̂̋ͭ̏̍͂͛̾͒ͬ̅́̀̑͌ͭ̊͆ͬͮ͗͋͂̏̆ͦ̍̾ͫ͋̚oͩ͏̧̣͕̮͎̙͓̹̘̥̲͌͑ͫ̍̽͂͘͘͟ ̴̢̣̻̳͔͓̻̯͍͉̤̣̪͉͙̗̮̫̟̳͍̜̘̱͓͉̩̻̝̳̞̻̒ͯ̒ͥ̊ͤ̀̂̈ͨ͗͊ͥ̉͐ͧ̅̋͗͋͆̈̌̌̊ͤ̽ͩ͊̚͢͡͞͏̶̴̴̣̺̥̫̠̰̲̦̘̺̝̩̭̞͙͎̗̹̞̥̰̟̙̯̮͇̄ͯ̑ͧ͆̂̋ͭ̏̍͂͛̾͒ͬ̅́̀̑͌ͭ̊͆ͬͮ͗͋͂̏̆ͦ̍̾ͫ͋ͩ̚͏̧̣͕̮͎̙͓̹̘̥̲͌͑ͫ̍̽͂͘͘͟j̴̢̣̻̳͔͓̻̯͍͉̤̣̪͉͙̗̮̫̟̳͍̜̘̱͓͉̩̻̝̳̞̻̒ͯ̒ͥ̊ͤ̀̂̈ͨ͗͊ͥ̉͐ͧ̅̋͗͋͆̈̌̌̊ͤ̽ͩ͊̚͢͡͞͏̶̴̴̣̺̥̫̠̰̲̦̘̺̝̩̭̞͙͎̗̹̞̥̰̟̙̯̮͇̄ͯ̑ͧ͆̂̋ͭ̏̍͂͛̾͒ͬ̅́̀̑͌ͭ̊͆ͬͮ͗͋͂̏̆ͦ̍̾ͫ͋ͩ̚͏̧̣͕̮͎̙͓̹̘̥̲͌͑ͫ̍̽͂͘͘͟ẹ̴̢̻̳͔͓̻̯͍͉̤̣̪͉͙̗̮̫̟̳͍̜̘̱͓͉̩̻̝̳̞̻̒ͯ̒ͥ̊ͤ̀̂̈ͨ͗͊ͥ̉͐ͧ̅̋͗͋͆̈̌̌̊ͤ̽ͩ͊̚͢͡͞͏̶̴̴̣̺̥̫̠̰̲̦̘̺̝̩̭̞͙͎̗̹̞̥̰̟̙̯̮͇̄ͯ̑ͧ͆̂̋ͭ̏̍͂͛̾͒ͬ̅́̀̑͌ͭ̊͆ͬͮ͗͋͂̏̆ͦ̍̾ͫ͋ͩ̚͏̴̧̢̣͕̮͎̙͓̹̘̥̲̣̻̳͔͓̻̯͍͉̤̣̪͉͙̗̮̫̟̳͍̜̘̱͓͉̩̻̝̳̞̻͌͑ͫ̍̽͂̒ͯ̒ͥ̊ͤ̀̂̈ͨ͗͊ͥ̉͐ͧ̅̋͗͋͆̈̌̌̊ͤ̽ͩ͊͘͘̚͟͢͡͞͏̶̴̴̣̺̥̫̠̰̲̦̘̺̝̩̭̞͙͎̗̹̞̥̰̟̙̯̮͇̄ͯ̑ͧ͆̂̋ͭ̏̍͂͛̾͒ͬ̅́̀̑͌ͭ̊͆ͬͮ͗͋͂̏̆ͦ̍̾ͫ͋̚ ͩ͏̴̧̢̣͕̮͎̙͓̹̘̥̲̣̻̳͔͓̻̯͍͉̤̣̪͉͙̗̮̫̟̳͍̜̘̱͓͉̩̻̝̳̞̻͌͑ͫ̍̽͂̒ͯ̒ͥ̊ͤ̀̂̈ͨ͗͊ͥ̉͐ͧ̅̋͗͋͆̈̌̌̊ͤ̽ͩ͊͘͘̚͟͢͡͞͏̶̴̴̣̺̥̫̠̰̲̦̘̺̝̩̭̞͙͎̗̹̞̥̰̟̙̯̮͇̄ͯ̑ͧ͆̂̋ͭ̏̍͂͛̾͒ͬ̅́̀̑͌ͭ̊͆ͬͮ͗͋͂̏̆ͦ̍̾ͫ͋̚hͩ͏̴̧̢̣͕̮͎̙͓̹̘̥̲̣̻̳͔͓̻̯͍͉̤̣̪͉͙̗̮̫̟̳͍̜̘̱͓͉̩̻̝̳̞̻͌͑ͫ̍̽͂̒ͯ̒ͥ̊ͤ̀̂̈ͨ͗͊ͥ̉͐ͧ̅̋͗͋͆̈̌̌̊ͤ̽ͩ͊͘͘̚͟͢͡͞͏̶̴̴̣̺̥̫̠̰̲̦̘̺̝̩̭̞͙͎̗̹̞̥̰̟̙̯̮͇̄ͯ̑ͧ͆̂̋ͭ̏̍͂͛̾͒ͬ̅́̀̑͌ͭ̊͆ͬͮ͗͋͂̏̆ͦ̍̾ͫ͋ͩ̚͏̧̣͕̮͎̙͓̹̘̥̲͌͑ͫ̍̽͂͘͘͟ụ̴̢̻̳͔͓̻̯͍͉̤̣̪͉͙̗̮̫̟̳͍̜̘̱͓͉̩̻̝̳̞̻̒ͯ̒ͥ̊ͤ̀̂̈ͨ͗͊ͥ̉͐ͧ̅̋͗͋͆̈̌̌̊ͤ̽ͩ͊̚͢͡͞͏̶̴̴̣̺̥̫̠̰̲̦̘̺̝̩̭̞͙͎̗̹̞̥̰̟̙̯̮͇̄ͯ̑ͧ͆̂̋ͭ̏̍͂͛̾͒ͬ̅́̀̑͌ͭ̊͆ͬͮ͗͋͂̏̆ͦ̍̾ͫ͋ͩ̚͏͘͟ş̴̢̣͕̮͎̙͓̹̘̥̲̣̻̳͔͓̻̯͍͉̤̣̪͉͙̗̮̫̟̳͍̜̘̱͓͉̩̻̝̳̞̻͌͑ͫ̍̽͂̒ͯ̒ͥ̊ͤ̀̂̈ͨ͗͊ͥ̉͐ͧ̅̋͗͋͆̈̌̌̊ͤ̽ͩ͊͘̚͢͡͞͏̶̴̴̣̺̥̫̠̰̲̦̘̺̝̩̭̞͙͎̗̹̞̥̰̟̙̯̮͇̄ͯ̑ͧ͆̂̋ͭ̏̍͂͛̾͒ͬ̅́̀̑͌ͭ̊͆ͬͮ͗͋͂̏̆ͦ̍̾ͫ͋ͩ̚͏̴̧̢̣͕̮͎̙͓̹̘̥̲̣̻̳͔͓̻̯͍͉̤̣̪͉͙̗̮̫̟̳͍̜̘̱͓͉̩̻̝̳̞̻͌͑ͫ̍̽͂̒ͯ̒ͥ̊ͤ̀̂̈ͨ͗͊ͥ̉͐ͧ̅̋͗͋͆̈̌̌̊ͤ̽ͩ͊͘͘̚͟͢͡͞͏̶̴̴̣̺̥̫̠̰̲̦̘̺̝̩̭̞͙͎̗̹̞̥̰̟̙̯̮͇̄ͯ̑ͧ͆̂̋ͭ̏̍͂͛̾͒ͬ̅́̀̑͌ͭ̊͆ͬͮ͗͋͂̏̆ͦ̍̾ͫ͋ͩ̚͏͘͟ţ̴̢̣͕̮͎̙͓̹̘̥̲̣̻̳͔͓̻̯͍͉̤̣̪͉͙̗̮̫̟̳͍̜̘̱͓͉̩̻̝̳̞̻͌͑ͫ̍̽͂̒ͯ̒ͥ̊ͤ̀̂̈ͨ͗͊ͥ̉͐ͧ̅̋͗͋͆̈̌̌̊ͤ̽ͩ͊͘̚͢͡͞͏̶̴̴̣̺̥̫̠̰̲̦̘̺̝̩̭̞͙͎̗̹̞̥̰̟̙̯̮͇̄ͯ̑ͧ͆̂̋ͭ̏̍͂͛̾͒ͬ̅́̀̑͌ͭ̊͆ͬͮ͗͋͂̏̆ͦ̍̾ͫ͋ͩ̚͏̣͕̮͎̙͓̹̘̥̲͌͑͘͟ỵ̴̧̢̻̳͔͓̻̯͍͉̤̣̪͉͙̗̮̫̟̳͍̜̘̱͓͉̩̻̝̳̞̻ͫ̍̽͂̒ͯ̒ͥ̊ͤ̀̂̈ͨ͗͊ͥ̉͐ͧ̅̋͗͋͆̈̌̌̊ͤ̽ͩ͊͘̚͢͡͞͏̶̴̴̣̺̥̫̠̰̲̦̘̺̝̩̭̞͙͎̗̹̞̥̰̟̙̯̮͇̄ͯ̑ͧ͆̂̋ͭ̏̍͂͛̾͒ͬ̅́̀̑͌ͭ̊͆ͬͮ͗͋͂̏̆ͦ̍̾ͫ͋ͩ̚͏̣͕̮͎̙͓̹̘̥̲͘͟

[I-I.e.r.g.o.t.I-...]

Nechci Vám kecat do zábavy, ale ti s Operou vidí stejné hovadiny jako ti s IE :)

tim to neni, je to jejich trapnou nedostatečnou unicode sadou ve windowsech.. :)

Takhle si neprohlídnou ani čínštinu

Příspěvek upravil I-I.e.r.g.o.t.I-I, 18.08.2009, 19:51.

[Gramodeska]

Příspěvek upravil Gramodeska, 18.08.2009, 21:03.

[Gramodeska]

Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.

Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style and producer, but in the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on the style. The USDA defines the content for various sausages and generally prohibits fillers and extenders.[3] Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat (excluding salt and other flavorings, such as herbs).[4] In the UK and other countries with English cooking traditions, bread and starch-based fillers account for up to 25% of ingredients. The filler used in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, so the filler expands and absorbs the moisture lost from the meat.

The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Sausages are a result of economical butchery. Traditionally, sausage-makers put to use meat and animal parts equally edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings and salami are amongst the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. The sausage can also be shaped in a square, such as in Africa, where the sausage is sometimes shaped like a square hamburger patty.

The first sausages were made by early humans, stuffing roasted intestines into animal stomachs.[1] As early as 589 BC a Chinese sausage làcháng (臘腸/腊肠) was mentioned. It consisted of goat and lamb meat. The Greek poet Homer, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus (ca. 550 BC – ca. 460 BC) wrote a comedy titled The Sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the non-literate tribes occupying the larger part of Europe.[1]

Sausage in Italy has its roots in Lucania, now known as 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.[2] 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 Wise outlawed the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines (or stomachs in the case of haggis and other traditional puddings) of animals. Today, however, natural casings are often replaced by collagen, cellulose or even plastic casings, especially in the case of industrially manufactured sausages. Additionally, luncheon meat (such as Spam) and sausage meat are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground, and filled into a casing. The meat may be from any animal, but traditionally is pork, beef or veal. The meat/fat ratio is dependent upon the style a

Příspěvek upravil Gramodeska, 18.08.2009, 21:42.

[Qwwerty]

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[Gramodeska]

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