A Story Of Romans And Their Sausage
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A Story Of Romans And Their Sausage

STORY OF ROMANS AND THEIR SAUSAGE

I find it quite interesting that blood sausage was made and eaten as far back as 850BC. Homer wrote about the love of grilled sausages in the Odyssey. Even the Romans loved their little sausages. The Roman army wouldn't march without their little bottles of garum(a kind of fish souse like the kind made in Thailand) and strings of dried and smoked sausages.

A cook book compiled around the 5th century and attributed to Apicius, believed, to have been a Roman gourmet, has a recipe of a small sausage containing blood, pine nuts, onion, hard boiled egg and leek. The Romans shared their taste for blood pudding and other foods with every nation they conquered and all across Europe the recipes were adjusted to each region with their own version of blood pudding and sausages. Blutwurst in Germany, blodpudding in Sweden and so on.

During the Medieval period sausage making blossomed and started to rapidly spread throughout region after region. The spice trade brought exotic seasonings and different methods of cooking to small populated communities and farm steads. Vienna, Bologna, Frankfurt lent their names to some of the great sausages we still enjoy today.

GERMAN SAUSAGES

With the German influence in this country October has become National Sausage Month. And no wonder. The German sausages have become popular through out the US.

Here in my great state of Texas we have OktoberFest, and WurstFest. Two of the Nationally known festivals here in Texas that draw numerous people from around the world. Thousands of pounds of sausage and hundreds of gallons of beer are served each year at these events.

NATIVE INDIANS

Our Native Indians were keen on preserving their buffalo and deer, rabbit, turkey, and antelope. They learned to dry meats and fruits and make a form of sausage called Pemmican.

Pemmican primarily was made from lean meat dried and pounded into an almost powder like consistency. Sometimes using dried cranberry, choke berry or some other dried fruit or berry to mix with the meat. After pounding, fat was mixed in and then the whole mixture was stored in animal skins for future use.

Books

Some of the most famous books today will teach you start to finish how to make almost any kind of sausage, dried or cured meat. We have recipes to make Indian style Pemmican, Jerky, dried and smoked meat and fish. A vegetarian sausage recipe is included in almost every book on sausages.

Please don't think making sausages is only for the outdoor man or hunter. Sausage is so easy and inexpensive to make. You can make as little as a couple pounds for your own use or several pounds and smoke or dry it.

After a few pounds of sausage and a little hands on experience, start to experiment with different spices and herbs. Make your own recipe and impress friends and family with your master pieces.

Have a great time with your sausage making and please let us know how your recipes turn out.

Thanks again for reading my blog and hope you enjoyed it.

Frank


Street Talk

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