Free Essays on Sausage Essay

The modern word "sausage" is derived from the Latin salsus, meaning salted. The term was originally only applied to cured or salted meats generally, but has since taken on a whole slew of different sausages. Hundreds of years ago, people did not have refrigeration to preserve their meat, so making sausage was a way of overcoming this problem. The manufacturing of sausages began over two thousand years ago, and it is still a growing industry. While some of its basic practices are almost as old as civilization, the industry is constantly changing because of new and helpful technological and scientific advances in our society. For example, dry sausage was born as a result of the discovery of new spices, which helped to enhance flavors and preserve the meat, plus dry sausage does not need refrigeration. Different countries and different cities within those countries started producing their own distinctive types of sausage, both fresh and dry. These different types of sausage were mostly influenced by the availability of ingredients as well as the climate. Basically people living in particular areas developed their own types of sausage and that sausage became associated with the area, and also often times named after the area. For example Bologna originated in the town of Bologna in Northern Italy, Lyons sausage from Lyons in France, and Berliner sausage from Berlin in Germany. Due to the overwhelming amount of sausage types around today, the culinary industry has divided them into certain sections, or types. These types are fresh sausage, uncooked smoked sausage, cooked sausage, dry sausage, cooked smoked sausage, cooked meat specialties. These â€Å"categories† are the basic categories for all sausages. In many other countries, the culinarians have even classified these groups down further, adding such types as: British sausages, Italian sausages, Bratwurst, summer sausage/Salami/Beer Sticks, and Liver Sausage/Braunschweig... Free Essays on Sausage Essay Free Essays on Sausage Essay The modern word "sausage" is derived from the Latin salsus, meaning salted. The term was originally only applied to cured or salted meats generally, but has since taken on a whole slew of different sausages. Hundreds of years ago, people did not have refrigeration to preserve their meat, so making sausage was a way of overcoming this problem. The manufacturing of sausages began over two thousand years ago, and it is still a growing industry. While some of its basic practices are almost as old as civilization, the industry is constantly changing because of new and helpful technological and scientific advances in our society. For example, dry sausage was born as a result of the discovery of new spices, which helped to enhance flavors and preserve the meat, plus dry sausage does not need refrigeration. Different countries and different cities within those countries started producing their own distinctive types of sausage, both fresh and dry. These different types of sausage were mostly influenced by the availability of ingredients as well as the climate. Basically people living in particular areas developed their own types of sausage and that sausage became associated with the area, and also often times named after the area. For example Bologna originated in the town of Bologna in Northern Italy, Lyons sausage from Lyons in France, and Berliner sausage from Berlin in Germany. Due to the overwhelming amount of sausage types around today, the culinary industry has divided them into certain sections, or types. These types are fresh sausage, uncooked smoked sausage, cooked sausage, dry sausage, cooked smoked sausage, cooked meat specialties. These â€Å"categories† are the basic categories for all sausages. In many other countries, the culinarians have even classified these groups down further, adding such types as: British sausages, Italian sausages, Bratwurst, summer sausage/Salami/Beer Sticks, and Liver Sausage/Braunschweig...