The word sausage is derived from the Latin word salsus meaning salted. The making and producing of sausage was started well over two thousand years ago. Some of the basic ways to make sausages are very old and the industry is always adapting to new ways to produce the sausages, because as time goes on, things have to change. The sausage was always part of man’s diet. They say that the first mentioned sausage was found in the Greek play the Orya, also known as the sausage. This play was written about 500 B.C.
Back when there was no form of refrigeration people would make sausages as a way to keep and preserve their meats. Plus when they discovered the new spices dry sausage was born, because of these new spices they helped give the sausages more flavor as well as preserve them better. When it comes to making sausages they are normally put into two different categories, fresh and cured. Fresh sausages basically mean that they are cooked just before one was to serve it. Cured sausages are basically either completely dried or semi dried.
The type of equipment that is needed to make sausages are cotton twine or butchers string, a meat grinder, stainless steal bowls, a wooden or plastic spatula, storage containers to protect your meats and finished sausages and a smoker if you are making any type of sausages that are smoked.
There are about ten different types of sausages. There are cooked sausages that are made using different kinds of fresh meats and then cooked all the way through. Cooked smoked sausages are sausages that are cooked then smoked and can be eaten hot or cold. Fresh sausages are sausages made with meats that have not been cured, so before eating it must be cooked. Fresh smoked sausage is not cured like the fresh sausage but it gets smoked. Once the smoking process is done then you need to fully cook the sausage before serving. British sausages are also known as bangers, and this type is make