Lap Cheong 580BC – 300ADĬhina started easing their way into sausage making in 580 BC. In some parts of Central Asia, a specialty Sujuk developed which was made from horse meat. Sujuk (aka Sucuk) was a dry, spicy sausage that what generally made from beef and a flavor bomb of sumac, cumin, garlic, pepper and salt. Sausage anyone? Sujuk: Circa 1000BC Country: Turkeyīy 1000 BC, things did improve, thanks to some Turkish food innovation. Other animals hunted during that period included lions, cattle, boar, deer, gazelle, and vultures. A wounded horse on the battlefield would certainly have been added to a sausage casing. It was a life that revolved around war and survival. To start with, food hygiene wasn’t quite what it is today. It’s likely that much of the recipes back then were best avoided. A Timeline of Sausage Inventions Sausage: 3100BC Region: Mosopotamia.Īs we mentioned, the Sumerians were the first to make sausage. The development of new flavours and sausage types was influenced massively by the seasonings available in each region of the world. Before this, countries in warmer climates were severely restricted with what they could make and where they could travel with their meat. The proliferation of sausage making came about thanks to the introduction of new spices that allowed sausage to be dried and preserved. Around 580BC was the first recorded history of sausage being made in China.
Turkey introduced the Sujuk circa 1000BC. It is these guys who take credit for inventing the sausage at some point around 3100BC. The dominant culture within this region was the Sumerians. This area roughly equates to where modern day Iraq, Kuwait and some of Saudi Arabia are today. In fact, the first sausages date back to a region called Mesopotamia. Yes, the Romans loved a good sausage but they weren’t the first ones to make one. However, “salsus” could have applied to any type of meat so we can’t draw any conclusions that the Roman Empire was where the original sausage came from. Many years back there were no refrigerators so salting meat was a common method of preservation. The term sausage derives from salsus, meaning “salted” in Latin. When did the variations of sausage, that we’ve come to know and love, get invented? 1.To start with, we’ll answer this question in two parts: But that shouldn’t stop us from delving into this subject – let’s do it now. It goes a long way back which makes it difficult to get exact dates. The creation of sausage isn’t a recent turn of events. The meat could come from anything including pork, veal, beef, veal or even, dare we say it, horse.
There are so many variations that, for this article, we’ll define a sausage as “a long, cylinder shaped meat product encased in a skin”. Many parts of the world are obsessed with their version of sausage.
Specialty Meats: a wide range of products made from cured or non-cured chopped or comminuted meats, usually baked or cooked rather than smoked and formed into loaves to be sliced and served cold in salads or sandwiches or as a breakfast meat, like scrapple.We cover the big issues here at Italian Barrel – answering questions like who invented sausage is our specialty.įace it, you want to know the answer don’t you? Lebanon bologna, salami, kosher sausage, and Spanish chorizo are examples of such sausages. Uncooked, Smoked Sausage: either cooked or cured meats that are smoked and then later cooked before serving.ĭry Sausage: also called summer sausage (because it can be kept in warm weather without refrigeration) and seminary sausage (because it is associated with the type of sausages made at monasteries), made from cured sausage that is air-dried under controlled time temperature-humidity conditions. They must be cooked before serving.Ĭooked Sausage: made from uncured meats that are cooked but not smoked.Ĭooked, Smoked Sausage: made from cured meats that are lightly smoked, then cooked. Fresh Sausage: made from meats that are neither cured nor smoked.
0 kommentar(er)
