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Sausage Making With Europeans
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Sausage Making With Europeans

The USA seems big on sausage today, but it wasn't until after the civil war that sausage was ever really eat in the USA. Sure there was pemmican, something the native Americans made out of smoke meat and berries but not what we would consider sausage today.

I often wonder why sausage experts even consider pemmican a type of sausage? I would consider Greek grape leaves closer to real sausage but I never hear experts say grape leaves are in the same category of sausage.

Anyways... Maybe the experts just feel bad for the American Indians because they weren't equipped with the proper sausage making supplies? But in my book, meat and berries squashed together in a cake is not SAUSAGE.

Real sausage making and sausage making supplies

Real sausage didn't begin to show up in America until after the civil ware when the real experts of sausage making start to immigrate to the USA: The experts came from German, you heard of German sausage right? And also from Poland, Italy, Netherlands, the Danish in from Denmark, Southern France and Spain.

Immigrates from these countries produced the wide variety of sausage that is eaten in the USA today. When immigrating to America they all were producing their own special type of sausage, using their own special types of sausage making supplies.

The Italian and sausage making

What is so special of Italian sausage making? It's just a heading I used actually to explain the following about sausage making. When speaking about Italian sausage making you should also include sausage makers in Spain and Southern France.

These areas of Europe are well known for their skill in producing different types of dry and semi dry types of sausage such as pepperoni and salami and also jerky. Dried but uncooked meat.

These countries have a long history and expertise in producing these types of sausages.

Why dried sausage making in Italy, Spain and Southern France

Its simple... These countries have very warm climates which causes meat to spoil more rapidly. These countries produced dried sausages to protect from spoilage. Centuries and centuries of producing these types of sausage made these countries experts in producing, pepperoni and salami and also jerky.

On the other hand, other European countries popular for their sausage making such as Germany, Poland, Austria, and Denmark are more popular for their cooked sausages compared to dried. Cooked meat spoil much faster than dried meat, cooked meats need kept cold to stay fresh.

These countries have colder climates which made them better suited for producing and become experts in cooked sausages such as: Frankfurters, Bratwurst, Bologna, Braunschweiger, Mettwurst and many more. I wonder how the sausage making supplies used by these different areas compare.

Needs sausage supplies? Come listen to the experts for all your sausage making supplies


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