making sausage

     

Sausage making originally eveloped as a means to preserve and transport meat. Primitive societies learned that dried berries and spices could be added to dried meat. By 600-500 BC we have mention of sausages from China, Rome and Greece. Sausages come in two main types: fresh and cured. Cured sausages are subdivided into cooked and dried. Most cured sausages are smoked however this is not mandatory. The curing process itself changes the meat and imparts its own familiar flavors. An example is the difference in taste between a pork roast and a ham.

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