The sausage history

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.Already in 589 BC a Chinese sausage làcháng was first mentioned. It consisted of goat and lamb meat. Homer, the poet of Ancient Greece, mentioned a kind of blood sausage in the Odyssey (book 20, verse 25), and Epicharmus …