Guide to Pork Cuts: Sausages
Jun 7 |
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Back in the day preserving food was a constant concern. It’s something we don’t think about as much in our plastic-wrapped, frozen, food-whenever-you-want-it age but a scant couple of generations ago people were always coming up with new ways to make their food last longer. And honestly? It’s a good thing they did, because those innovations led to some mighty tasty food. Leaving aside the delicious practice of pickling for today let’s take a closer look at sausages.
The word “sausage” comes from the Latin word “salsus”, which means, “salted”. That really is the key to the whole sausage process, after the meat is ground salt and spices are added to both add flavor and help with the whole “reservation” angle. The spiced and salted meat is then squeezed into a casing that completes the whole process.
There are more different types of sausage out there than you can shake a stick at, and every nation seems to have its own take on the classic food (including the North American hot dog). We here at Legacy Pork have our own suggestion for a great sausage meal: why not give a try to the breakfast gourmet sausage wrap?
At the end of the day the sausage is a versatile, delicious food and a great way to spice up any meal.
