Sausage

A sausage is a food usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic.

Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying, or smoking. Some sausages are cooked during processing and the casing may be removed after. Sausages are subject to regional differences of opinion. Various metrics such as types of ingredients, consistency, and preparation are used. Each society has its own, fairly unique sausage and preferred meat.

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. Evidence suggests that sausages were already popular on Terra, both among the ancient Greeks and Romans, and most likely with the various tribes occupying the larger part of Europe.