The continuing search for a sausage sandwich made with decent sausages.
|
Sausage 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. As early as 589 BC, a Chinese sausage (làcháng) was mentioned consisting of goat and lamb meat. 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 sausages were already popular both among the ancient Greeks and Romans, and most likely with the illiterate tribes occupying the larger part of Europe. Quoted from Wikipedia |
