The Greek poet Homer mentioned a kind of blood sausage in the Odyssey, Epicharmus wrote a comedy titled The Sausage, and Aristophanes' play The Knights is about a sausage vendor who is elected leader. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans and most likely with the various tribes occupying the larger part of Europe. [4] Many traditional styles of sausage from Asia and mainland Europe use no bread-based filler and include only meat (lean meat and fat) and flavorings. [11] In the United Kingdom and other countries with English cuisine traditions, many sausages contain a significant proportion of bread and starch-based fillers, which may comprise 30% of ingredients. The filler in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, the filler expands and absorbs moisture and fat from the meat. [12] Polish sausages, kiełbasa, come in a wide range of styles such as swojska, krajańska, szynkowa (a ham sausage), biała, śląska, krakowska, podhalańska, kishka and others. Sausages in Poland are generally made of pork, rarely beef. Sausages with low meat content and additions like soy protein, potato flour or water binding additions are regarded as of low quality. Because of climate conditions, sausages were traditionally preserved by smoking, rather than drying, like in Mediterranean countries. Cost of living snags the iconic Bunnings sausage sizzle". The West Australian. 12 July 2022 . Retrieved 14 December 2022. A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders.

a b "Everything you want to know about pigs in blankets". Erudus. 2 December 2021 . Retrieved 21 October 2022. Once you have learned exactly how to cook frankfurters, you can indulge yourself with many mouth-watering recipes. From the Hot Dog in its original USA version to the Röesti of potatoes and frankfurters, up to the frankfurter and radish salad with Cheesewurstel with barbecue sauce.

The most common Mexican sausage by far is chorizo. It is fresh and usually deep red in color (in most of the rest of Latin America, chorizo is uncolored and coarsely chopped). Some chorizo is so loose that it spills out of its casing as soon as it is cut; this crumbled chorizo is a popular filling for torta sandwiches, eggs, breakfast burritos and tacos. Salchichas, longaniza (a long, thin, lightly spiced, coarse chopped pork sausage), moronga (a type of blood pudding) and head cheese are also widely consumed. However, we are not always sure how to cook them to perfection or which is the best technique to use: thanks to this guide, we will show you all the cooking ways and times to prepare frankfurters as you have never done before..

Lee, Jeremy (26 November 2017). "The great Christmas taste test 2017". The Guardian . Retrieved 4 January 2018. Longaniza is the most common type of sausage, or at least the most common name in Chile for sausages that also could be classified as chorizo. The Chilean variety is made of four parts pork to one part bacon (or less) and seasoned with finely ground garlic, salt, pepper, cumin, oregano, paprika and chilli sauce. The cities of Chillán and San Carlos are known among Chileans for having the best longanizas. [46] [47] a b "What's in the great British banger?". 27 September 2002. Archived from the original on 27 December 2007 – via news.bbc.co.uk. a b Lai S. Reyes (10 September 2020). "A taste of satay, ambuyat, trey amok, ayam masak merah, mohinga, larp, hokkien mee, tom yum, goi cuon & adobo". Philstar. Archived from the original on 29 November 2020 . Retrieved 19 November 2021. Oster, Kenneth V. (2011). The Complete Guide to Preserving Meat, Fish, and Game: Step-by-step Instructions to Freezing, Canning, and Smoking. Atlantic Publishing Company. ISBN 9781601383433. Archived from the original on 19 November 2017.

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Outside Germany, "frankfurter" is a common designation for boiled sausages, such as North American hot dog sausages, which are called Wiener Würstchen (Vienna sausages) in Germany. The majority of hot dogs no longer use the sheep intestine and are skinless however some people still make traditional hot dogs. In Austria, Vienna sausages are called Frankfurter Würstl as they allegedly were brought to Vienna by Johann Georg Lahner (1772–1845), a butcher trained in Frankfurt, who in 1805 began to produce sausages from a mixture of pork and beef. Sausage-making is a traditional food preservation technique. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, or freezing. Some cured or smoked sausages can be stored without refrigeration. Most fresh sausages must be refrigerated or frozen until they are cooked. Godwin, Nigel (27 February 2009). "St David's Day recipes: Glamorgan sausages". The Daily Telegraph. London. Archived from the original on 24 May 2012. In some jurisdictions foods described as sausages must meet regulations governing their content. For example, in the United States The Department of Agriculture specifies that the fat content of different defined types of sausage may not exceed 30%, 35% or 50% by weight; some sausages may contain binders or extenders. [9] [10]