{"id":221596,"date":"2021-05-28T16:00:56","date_gmt":"2021-05-28T15:00:56","guid":{"rendered":"https:\/\/www.factstoryhub.com\/?p=221596"},"modified":"2021-05-26T15:54:46","modified_gmt":"2021-05-26T14:54:46","slug":"sausage-facts","status":"publish","type":[],"link":"https:\/\/www.factstoryhub.com\/sausage-facts\/","title":{"rendered":"7 Sizzling Facts About Sausages"},"content":{"rendered":"
Imagine you were to do a culinary tour of the world, sampling the different foods available everywhere you went.\n
Every different country and culture has a different cuisine, which in turn uses a large variety of products.\n
While there are, of course, many differences between different cultures’ foods, one food, in particular, can be found almost anywhere, in a variety of different shapes, fillings, sizes, and even lengths!\n
Today we\u2019re going to talk about sausages, in all their forms, ranging from the best to the wurst!\n
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It would be impossible to name them all here, so instead, let\u2019s look at some of the more unique ones!\n
First, on the list, we have the merguez sausage, which comes from the north of Africa.\n The merguez is a very long, thin sausage typically made from beef, lamb, or a mixture of the two and a range of spices, including paprika, sumac, harissa, and Cayenne pepper.\n Next, we have boerewors from South Africa, which can be made of game animals or beef mixed with lamb or pork.\n The meat filling is ground much more coarsely than your average sausage and is commonly mixed with coriander and vinegar and then shaped into a long, spiral shape.\n The kamaboko from Japan is technically classified as a sausage, although it\u2019s not made from pork, beef, lamb, or any other animal.\n Instead, it\u2019s made from a fish paste that has been cured and then ground, shaped into a half-moon, and then left to dry.\n The following deserve their own full description, but for now, we\u2019ll simply list them: dro\u00eb wors, h\u00f3ng ch\u00e1ng, lap cheong, sundae, chorizo, longaniza, sai ua, naem, sucuk, banger, snag, chipolata, black pudding, lukanka, kulen, nakki, ryynimakkara, saucisson, frankfurter, kolb\u00e1sz, salsiccia, rookworst, falukorv, Butifarras Solede\u00f1as, salami, and oh, so many more!\n And that\u2019s just from our recorded history!\n The first sausages that made their way into written records were from a region of the world Mesopotamia, which nowadays covers the countries of Kuwait, Iraq, and parts of Saudi Arabia.\n According to the records available to us today, the first culture to create the world\u2019s favorite dish was the Sumerians, with the records going all the way back to 3100 BC!\n These days it\u2019s easy. You can go to a supermarket, pick up a fresh pack of meat, bring it home, and whack it in the fridge.\n If you don\u2019t feel like using it straight away, you can pop it in the freezer and save it for another day, week, or even month, all without a thought!\n Things weren\u2019t always that simple, though.\n One of the original ways of preserving meat was to salt it, which is to cure it in a large container of salt.\n This method would preserve the meat, allowing it to last throughout a season if looked after properly.\n At some point in time, the Sumerians, or possibly an earlier culture, figured out that if you stuffed all your excess meat into some intestines and then salted it, it could last even longer, making it even tastier!\n For those of you who like things metric, that\u2019s an incredible 135 kg!\n The record was achieved by a pig farmer called Gary McClure from the town of Broughton-in-Furness, a small town in the region of Cumbria, UK.\n The Cumberland sausage ring that held the previous record was an already impressive 5 feet (1.5m) in diameter, but McClure wanted to really smash the record.\n The sausage ring that McClure crafted ended up being much, much bigger, though, with a diameter of nearly 10 feet (3.3m)!\n Crafting a sausage of such size was no small feat, either.\n It took McClure more than six hours to build it and a further 90 minutes to cook it, and that\u2019s not including the time to grind all the meat!\n Let\u2019s take a trip back to 1918, to the time of the First World War.\n Food was in high demand, and supplies worldwide were becoming more and more scarce.\n A German Chancellor by the name of Konrad Adenauer sought to solve the shortage of meat with a sausage that had never been seen before \u2013 a soya sausage!\n This sausage was unlike any before because it was made primarily from high-protein soy flour.\n This sausage did actually still have some meat in it, but it was only enough to give the taste of a \u201creal\u201d sausage.\n Since then, food has come a long way, and it\u2019s been possible for a while now to get a vegetarian sausage that\u2019s actually vegetarian.\n These sausages are made up of different vegetables and spices and then commonly encased in a special plant-based casing.\n If you think you like sausages, wait \u2018til you meet your average Brit!\nSausages have been around for more than 5,000 years!\n
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Sausages were invented as a way to preserve meat.\n
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The world largest Cumberland sausage ring weighed nearly 300 pounds!\n
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The world\u2019s first \u201cvegetarian\u201d sausage wasn\u2019t actually meat-free!\n
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There are more than 500 different recipes for sausages in the UK.\n
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