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sausage
The Columbia Encyclopedia, Sixth Edition | Date: 2008
sausage food consisting of finely chopped meat mixed with seasonings and, often, other ingredients, all encased in a thin membrane. Although sausages were made by the ancient Greeks and Romans, they were usually plain and unspiced; in the Middle Ages people began to use the various spices and meats that led to the modern sausage. Many of the sausages that became famous were named for the localities where they were first made: the frankfurter in Frankfurt, Germany; the bologna in Bologna, Italy; the genoa salami in Genoa, Italy. Black pudding, an ancient dish in England and Scotland, was made of oatmeal, suet, and hog's blood. White pudding was suet with toasted oatmeal. Sausages are of two types, dry and wet, according to whether the casing is filled with fresh (wet) or cooked (dry) meat. Pork sausage is an example of the wet. Dry sausages are made from fresh meats and curing substances, and then smoked (e.g., pepperoni). Salami, most common in Italy and Germany, contains beef and pork and is highly seasoned. The large bologna sausage is of veal and pork and is smoked. Frankfurters and wienerwursts are small, smoked varieties containing lean pork and beef. Sausage is usually packed in casings made either of the cleaned and salted intestines of the slaughtered animals or of synthetic cellulose.
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The Columbia Encyclopedia, Sixth Edition 2008
The Columbia Encyclopedia, Sixth Edition. Copyright 2008 Columbia University Press
Related newspaper, magazine, and journal articles from HighBeam Research
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Sausages--the UK's no1 meal centre (1): sausages are a well-loved staple of the British diet--we eat 268m lbs of them each year, and with half of UK households serving up sausages every week, they are a 'must stock' item.(Sausages)
Grocer; 9/27/2003; 342 words
; The market for sausages, both fresh and frozen, is worth 454m [pounds sterling] and is growing at 5.5% year on year. (2) Sausages are an all round favourite with more than three quarters of the British public buying them on average eight times per year. (3) It is not surprising then that they are
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Sausages popular with nearly everyone.(INSIGHT)(Brief article)
Grocer; 8/26/2006; Richards, Drummond; 238 words
; Sausages are consumed by all demographic groups. However, adult moles (under-65) and children consume the most. People over 65 are least likely to eat sausages. Sausages are enjoyed throughout the day, but the majority are eaten at the evening meal. The preparation required makes sausages less
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Automated packing of long sausages.(packaging)
Food Trade Review; 5/1/2003; 325 words
; Steff Houlberg, now a part of Tulip Food Company, has partnered Ishida Europe to automate the packing of long sausages (165mm) in plastic pouches. The new approach delivers a nearer, more consumer-friendly pack, and also saves considerably on plastic film, manpower and giveaway compared with the
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These sausages make good links
The Boston Globe; 3/21/2007; SHERYL JULIAN; 295 words
; FAMILY TABLE / LITTLE PACKAGES Well-made turkey and chicken sausages are so nicely seasoned that hot Italian links are really spicy, and the sweet ones are full of great flavor, even without the pork. On the family table, the sausages can go into a variety of dishes. Arrange a row of lightly oiled
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 "South Wales Echo (Cardiff, Wales)")
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'We sold pounds 400 worth of sausages for a barbecue in Hong Kong'.(Features)
South Wales Echo (Cardiff, Wales); 10/31/2006; 373 words
; Jeff Braithwaite, 52, makes his own sausages at his butcher's premises, Braithwaites in Cowbridge Road East, Canton, Cardiff. The father of four lives in Barry. He's won 50 gold awards and has been named Welsh champion twice. How long have you been making sausages? Since I was 14 years old, so that
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THE BRAT PACK AND OTHER SAUSAGES // Link up with tasty Labor Day treat before putting away the kettle
Chicago Sun-Times; 9/3/1987; Bev Bennett; 1107 words
; Frankly speaking, this may be your last chance to enjoy grilled fresh sausages this season. If you put your barbecue grill in moth balls after Labor Day, you still have time to get your fill of bratwurst, knockwurst, bockwurst, cevapcici, Hungarian sausage, Italian sausage, andouille and all the
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[ RECIPES: SAUSAGES WITH ROAST-TOMATO SAUCE AND LINGUINE Preparation: 20 minutes. ... ]
Evening Standard - London; 8/8/2001; 426 words
; SAUSAGES WITH ROAST-TOMATO SAUCE AND LINGUINE Preparation: 20 minutes. Cooking: 35 minutes. Serves 4 MY butcher in west London specialises in sausages and one of his most popular lines is lamb and mint. They would be perfect for this attractive way of serving sausages but any decent porker would
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 "The Mirror (London, England)")
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Mirror Works: I've got a recipe for bangers and cash; JOHN-PAUL SPIED A MARKET FOR REAL SAUSAGES.(Features)
The Mirror (London, England); 10/24/2002; 703 words
; Byline: MARK CHADBOURN THROW out that pack of bangers sitting in your fridge - they are not what you think they are. If you want to try a real sausage, you need to sample the culinary wares of John-Paul Habermann. He's Britain's King of Sausages, a man horrified by what we pass off in our
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Growing the market by innovation: while sausages are seen as a traditional product, recent developments are allowing them to stay relevant to modern consumers through new formats and recipes.(Sausages)(Brief Article)
Grocer; 9/27/2003; 307 words
; With the growing trend towards healthy eating, sausages are making a comeback with the health-conscious public due to the number of low fat varieties now available. Wall's Lean Recipe uses a unique blend of ingredients to deliver the taste and texture of a traditional sausage, but with less than 5%
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Bonfire Night with bangers and mash Rosemary sausages with horseradish mash
Evening Standard - London; 11/4/2004; CARINA COOPER; 220 words
; IT'S Bonfire Night tomorrow and this recipe for sausages and mash is the perfect meal to serve after watching fireworks in the park. If you wish, you can forgo the mash and serve the sausages in large chunks of crusty baguette, simply tucking the bangers and shallots inside. I suggest having some
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Related entries from encyclopedias, dictionaries, and thesauruses
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sausage
A Dictionary of Food and Nutrition
sausage Chopped meat, mostly beef or pork, seasoned with salt ... Frankfurters, Bologna ( polony ), Polish, and Berliner sausages are made from cured meat and are smoked and cooked. Thuringer ... soft salami, mortadella, and soft cervelat are semi-dry sausages. Pepperoni, chorizos, dry salami, dry cervelat are ...
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sausage meat
A Dictionary of Food and Nutrition
sausage meat Mixture of meats as used to make sausages , sausage rolls, pies , and stuffing .
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sausage casings
A Dictionary of Food and Nutrition
sausage casings Natural casings are made from hog intestines for fresh frying sausages, and from sheep intestines for chipolatas and frankfurters. Skinless sausages are prepared in cellulose casing, which is then peeled off.
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sausage toad
A Dictionary of Food and Nutrition
sausage toad Sausages baked in batter, also known as toad-in-the-hole.
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liver sausage
A Dictionary of Food and Nutrition
liver sausage Sausage made from liver. A 150-g portion is an exceptionally rich source of iron, vitamin A, protein, vitamin B 2 , and niacin; a rich source of vitamin B 1 ; contains 40 g of fat, of which 40% is saturated; supplies 450 kcal (1900 kJ).
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