Sausages have a long history dating back over 2000 years. They originated as a way to preserve meat before refrigeration by stuffing meat into intestines or casings. Different regions developed distinctive sausages based on available ingredients and climate. Sausages can be classified by meat type, ingredients, consistency, and region. Examples include cooked, smoked, fresh, and dry sausages from various countries like Germany, Italy, Poland, and the United States.

1. SAUSAGESHISTORY

2. DEFINITION

3. COMPONENTS

4. CLASSIFICATION

5. SAUSAGES FROM DIFFERENT COUNTRIES

6. SOME WONDERFUL THINGS ABOUT SAUSAGESBiała, szynkowa, kiełbaskaśląska, podhalańska (Poland)

7. HISTORY OF SAUSAGESSausages are result of Economical Cookery.They are one of the oldest prepared food whether cooked or eaten immediately or dried to various degrees.The manufacture of sausages began over two thousand years ago, and it is still a growing industry. While some of its basic practices are almost as old as civilization.In olden days people did not have refrigeration to preserve their meat and so making sausage was a way of overcoming this problem

8. History…..1st Sausage was made by early humans with roasted stomach stuffed in animal intestine. 589 BC in China mentioned as LACHANG.550 BC-450 BC Greek poet Homer has mentioned it in books named Odyssey and Epicharmus as a comedy ,The Sausage.Greek and Rome already had sausages in its culinary world ,even illiterate tribes also using it greatly.Italy- Sausage in Italy has its roots in the actual Basilicata Philosophers such as Cicero and Martialstated a kind of sausage called "lucanica", actually widespread in Italy, was introduced by Lucanian slaves during the Roman empire. During the reign of the Roman emperor Nero, sausages were associated with the Lupercalia festival. Early in the 10th century in the Byzantine Empire, Leo VI the Wiseoutlawed the production of blood sausages following cases of food poisoning.

9. History….Dry sausage was born as a result of the discovery of new spices, which helped to enhance, flavour and preserve the meat. Different countries and different cities within those countries started producing their own distinctive types of sausage, both fresh and dry. These different types of sausage were mostly influenced by the availability of ingredients as well as the climate. Some parts of the world with periods of cold climate, such as northern Europe were able to keep their fresh sausage without refrigeration, during the cold months. They also developed a process of smoking the sausage to help preserve the meat during the warmer months. The hotter climates in the south of Europe developed dry sausage, which did not need refrigeration at all.

10. History…Basically people living in particular areas developed their own types of sausage and that sausage became associated with the area. For example Bologna originated in the town of Bologna in Northern Italy, Lyons sausage from Lyons in France and Berliner sausage from Berlin in Germany, in England they became associated with the county's, Berkshire, Wiltshire, Lincolnshire, Cumberland Etc.In practice for over a millenia sausage-making was originally a method used to preserve meats, especially lesser cuts.

11. ORIGIN OF THE WORDThe word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted. The term was probably originally applied to cured or salted meat generally.The word sausage comes from the Middle English sausige, which came from sal, Latin for salt. In France they are sausissons and in Germany, wurst

12. CLASSIFICATIONBASIS OF CLASSIFICATIONType of meat

13. Type of other ingredients present

14. Type of consistency

15. Regions of Countries Contd….According to type of consistencyEnglish Speaking RegionCooked Sausages

16. Cooked smoked sausages