About the Book
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 48. Chapters: Charcuterie, Ham, Sausage, Bacon, Mortadella, Head cheese, Braunschweiger, Salami, Montreal-style smoked meat, Pastrami, Past rma, Salo, D'Artagnan, Inc., Speck, Fatback, Bayonne ham, Capicola, Galantine, Garde manger, P t, Confit, Pepperoni, Rillettes, Bologna sausage, Genoa salami, Ventricina, Devon, Lardo, Salt pork, Chipped chopped ham, Pitina, Presunto, Haslet, Olive loaf, Pimento loaf, Gelbwurst, Krakowska, Blood tongue, Terrine, Dutch Loaf, Prasky. Excerpt: A sausage is a food made from ground meat and often salt, herbs, and spices. The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted. Typically, the sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Some sausages are cooked during processing and the casing may be removed afterwards. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying, or smoking. Sausage making in HungarySausage is a logical outcome of efficient butchery. Traditionally, sausage makers put to use tissues and organs which are 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 among the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees. Early humans made the first sausages by stuffing roasted intestines into stomachs. The Greek poet Homer mentioned a kind of blood sausage in the Odyssey, Epicharmus wrote a comedy titled The Sausage, and Aristophanes' play The Knights is about a sausage-vendor who is elected leader. Evidence suggests that sausag...
