Sausage

Sausages are made in a wide range of national and regional varieties, which differ by the types of meats that are used, the flavouring or spicing ingredients (e.g., garlic, peppers, wine, etc.

[5] Early in the 10th century during the Byzantine Empire, Leo VI the Wise outlawed the production of blood sausages following cases of food poisoning.

[12] In the United Kingdom and other countries with English cuisine traditions, many sausages contain a significant proportion of bread and starch-based fillers, which may comprise 30% of ingredients.

[14] It is made with minced beef and tallow, marinated with garlic, salt, chillies and spices, and stuffed into cow's or buffalo's small intestines.

[17] Sai ua moo (Lao sausage made with pork meat) was listed among a collection of hand-written recipes from Phia Sing (1898–1967), the king's personal chef and master of ceremonies.

From northern Thailand comes sai ua, a grilled minced pork sausage flavored with curry paste and fresh herbs.

They are most typically 10–15 cm (3.9–5.9 in) long, the filling compressed by twisting the casing into concatenated "links" into the sausage skin, traditionally made from the prepared intestine of the slaughtered animal; most commonly a pig.

Since the 14th century, Poland excelled in the production of sausages, thanks in part to the royal hunting excursions across virgin forests with game delivered as gifts to friendly noble families and religious hierarchy across the country.

Fennel seeds and chilli are generally used as the primary spices in the South of Italy, while in the center and North of the country black pepper and garlic are more often used.

It is made from fresh meat (often pork) and fat, and is flavoured with spices, salt, and pepper, and traditionally stuffed into natural gut casings.

[42] Salsiccia toscana ('Tuscan sausage'), also known as sarciccia, is made from various cuts of pork, including the shoulder and ham, which is chopped and mixed with herbs such as sage and rosemary.

Kovbasa also tends to accompany "pysanka" (dyed and decorated eggs) as well as the eastern Slavic bread, paska in Ukrainian baskets at Easter time and is blessed by the priest with holy water before being consumed.

Saucisson is almost always made of pork cured with salt, spices, and occasionally wine or spirits, but it has many variants which may be based on other meats and include nuts, alcohol, and other ingredients.

Since hot dog stands are ubiquitous in Denmark (known as Pølsevogn) some people regard pølser as one of the national dishes, perhaps along with medisterpølse, a fried, finely ground pork and bacon sausage.

Thus sausagemaking, though generally known in Russia since at least 12th century, was not popular and largely started in earnest with the Petrine reforms, when a lot of Western products and practices were introduced.

[50] After the Revolution, the sausage-making was largely concentrated in large, governmentally controlled meat processing plants, often built from the American examples, which introduced new, medically controlled and industrially made styles such as omnipresent Soviet bolognas — Doktorskaya sausage and its fatter Lyubitelskaya variant, as well as generic wieners and very status-loaded and scarce smoked sausages and salamis.

Eaten as part of the traditional asado, chorizo (beef and/or pork, flavored with spices) and morcilla (blood sausage or black pudding) are the most popular.

One local variety is the salchicha argentina (Argentine sausage), criolla or parrillera (literally, barbecue-style), made of the same ingredients as the chorizo but thinner.

These include cábanos (salty, short, thin, and served individually), butifarras (of Catalan origin; spicier, shorter, fatter and moister than cábanos, often eaten raw, sliced and sprinkled with lemon juice) and salchichón (a long, thin and heavily processed sausage served in slices).

Salchichas, longaniza (a long, thin, lightly spiced, coarse chopped pork sausage), moronga (a type of blood pudding) and head cheese are also widely consumed.

North American breakfast or country sausage is made from uncooked ground pork, breadcrumbs and salt mixed with pepper, sage, and other spices.

It can often be found on a smaller scale in rural regions, especially in southern states, where it is either in fresh patties or in links with either natural or synthetic casings as well as smoked.

Unlike the original variety native to Northern France, Louisiana andouille has evolved to be made mainly of pork butt, not tripe, and tends to be spicy with a flavor far too strong for the mustard sauce that traditionally accompanies French andouille: prior to casing, the meat is heavily spiced with cayenne and black pepper.

Sausages made in the French tradition are popular in Québec, Ontario, and parts of the Prairies, where butchers offer their own variations on the classics.

A common and popular regional sausage in New Jersey and surrounding areas is pork roll, usually thinly sliced and grilled as a breakfast meat.

Australian sausages have traditionally been made with beef, pork and chicken, while recently game meats such as kangaroo have been used that typically have much less fat.

Mettwurst and other German-style sausages are highly popular in South Australia, often made in towns like Hahndorf and Tanunda, due to the large German immigration to the state during early settlement.

The Don small goods company developed a spiced snack-style sausage based on the cabanossi in 1991 called Twiggy Sticks.

[59] These may be made from tofu, seitan, nuts, pulses, mycoprotein, soya protein, vegetables or any combination of similar ingredients that will hold together during cooking.

[60] These sausages, like most meat-replacement products, generally fall into two categories: some are shaped, colored, flavored, and spiced to replicate the taste and texture of meat as accurately as possible; others such as the Glamorgan sausage rely on spices and vegetables to lend their natural flavor to the product and no attempt is made to imitate meat.