What exactly are sausages?

A look at their history
 

Sausage is essentially meat combined with other herbs, spices and ingredients. Also available fresh or smoked. When fresh, the sausage must be cooked before consumption. When the sausage is cured or dried, it is already cooked, so you can eat it straight as a cold cut. What makes different types of sausages unique is the spices they are mixed with and the way they are made. Different peoples and cultures all have their own cuisine, a unique set of ingredients and flavor combinations. Of course, sausages are just one example. You'll find a wide variety of sausages in world cuisine, from hot, spicy Chorizo ​​to mild Kielbasa, each with its own distinct flavor.

You will be surprised to know that sausages used to be considered a food of the lower class, something that the wealthy would never think of eating. However, as sausages evolved over time, they became some of the most gourmet foods in the world.  

In the past, sausages were made from the extra meat and scraps usually discarded by the butcher. Instead of throwing these scraps in the wastebasket, people found a way to make use of them. They did this by mixing the remains in fat and salt, thus preserving them. So sausages were first used as a way to preserve extra meat that would otherwise go to waste.  

People have always used salt to give meat extra flavor and make it last longer. It is what allowed explorers and emigrants to survive long voyages in dangerous seas, barrels of meat preserved in salt. As people got used to the sausage over time, it became something people wanted to eat often, a main dish and no longer a way to preserve leftovers.

First, the sausage is prepared by one of three methods: smoking, drying or salting the meat. The first types of sausages were made exclusively from pork. Over time more meats were added and today there are sausages of all kinds.  

The more popular the sausage became, the more people began to love and appreciate it not as a low-cost food but as something delicious, even gourmet. In response, cooks and butchers began using better cuts of meat, and the quality continued to improve to what it is today, a gourmet food with enough variety to suit all tastes.