Sausages >>Beyond Casing

Sausages the word means a lot more than just a mere breakfast delicacy, The variations are enormous the Kamaboko fish sausages of Japan to the Kangaroo sausages of Australia are just a few, Blood sausages were one of the prime reason for an outbreak of a food poisoning in the early 10th century at Italy  which  is an evidence that these delicateness were in the pallets of human race far far earlier than tomatoes came to Europe,

Evidence suggests that sausages were already popular both among the ancient Greek and Romans, and most likely with the various tribes occupying the larger part of Europe,Sausage making is a logical outcome of efficient butchery. Traditionally, sausage makers would salt various tissues and organs such as scraps, organ meats, blood, and fat to help preserve them. They would then stuff them into tubular casings made from the cleaned intestines of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings, and salami are among the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees.

I have had the privilege to taste some of these stuffed wonder whilst my travel around the globe, the Lap Cheong or the dried pork sausage of Hong Kong was my first wierdest one yet it reminded me Pepperoni on the take away pizzas of sabroa in Philly,Scottish Haggis which is a lot similar to sausage yet I haven't tasted it just for the plain reason i don't like liver ( love Fois gras thou),

The Oktoberfest of Bavaria dose justice to these wonders just for the fact,Germany is known for its broad variety and long tradition of preparing sausages. German sausages include Würste Frankfurters/Wieners, Bratwürste, Rindswürste, Knackwürste,Bockwürste. Currywurst, a dish of sausages with curry sauce, is a popular fast food in Germany . Finnish also have a verity yet they use allspice, Nutmeg & Cinnamon to work the magic and give a distinct aroma.

Jambalaya(counterpart of Paella)of Orleans has its distinct aroma just by the mere reason that the fat what it is cooked is rendered from the sliced chorizo which is by far my favorite variety untill I stumbled upon the Snail Rindswürste, Its got the perfect seasoning and I prefer it with just mustard cant get hold of the german stuff yet the Dijon was soothing, And when I pared it with Zartar Lavash it seemed to be the best fused recipe ever created by my Eureka Mind,

Notable bestsellers like the Hotdog, the Franks & Blanks are too good to resist, grab one and shout out Eureka!! Eureka!! cos you will never what else our bewildered mind can twist this one into.