| The old world, or old country, for many people means | | | | sausage to preserve and transport meat then |
| a place where their ancestors came from. The | | | | discovered that dried berries and spices added to the |
| majority of Americans came from some far off | | | | meat improved the flavor of the sausage. Not only |
| distant land in search of something new. However, | | | | was sausage and sausage making techniques |
| despite the new atmosphere many people continued | | | | important for human survival during this time, but so |
| carry on their ethnic heritage through food. Not only did | | | | was the mind set of using every part of the animal |
| food from the old world remind people of the place | | | | and not letting anything go to waste. From this mind |
| they came from, but also of a former and a more | | | | set unique sausages arose, such as blood sausage |
| gracious period when things were a little simpler. Many | | | | and head cheese. Both of these sausages do not |
| foods can be traced to a certain place and ethnicity, | | | | have a specific geological origin and can be traced to |
| such as desserts and side dishes, but most especially | | | | multiple areas throughout Europe and Asia. There are |
| meats. While meat is used many different ways to | | | | also a variety of different names which both of these |
| create classic unique main dishes one style of meat | | | | sausages can be call which depends on the area. For |
| has been carried down through the generation and | | | | example, blood sausage is generally used in the United |
| remains to be popular, sausage. | | | | States while blood pudding is used in Great Britain, |
| Making sausage can be an intense processing starting | | | | boudin in France, and morcilla in Spain. Head cheese is |
| with a quality cut of meat and grinding it down to the | | | | used in America, but in England it is called brawn, in |
| preferred chunkiness or smoothness. Different grinding | | | | Germany Sulze, in Brazil Queijo de Porco, and in |
| sizes will produce a slightly different flavor. Then spices | | | | Hungary disznósajt. |
| need to be chosen and weight to be proportional with | | | | Despite a variety of names the bottom line is that no |
| the amount of ground meat. When making a dried or | | | | one wanted waste any nutrients that were in every |
| smoked sausage a cure needs to be added while | | | | part of an animal. For blood sausage the blood of pigs |
| fresh sausage need to be cooked before | | | | or cattle was normally collected and cooked with a |
| consumption. Next a casing needs to be chosen. | | | | filler, such as meat, barley, or oatmeal until it was thick |
| There are both artificial casings and natural casing. A | | | | enough to congeal when cooled. Some blood |
| lot of people prefer the snap of a sausage with natural | | | | sausages also contain raisins making the sausage |
| casing along because of the added flavor from the | | | | sweet, sweet blood sausage. Head cheese was |
| casing which is commandingly absent in artificial casing | | | | developed with the same mind set and is in fact not a |
| sausages. However, both are used the same way and | | | | cheese, but rather meat from the head of cattle or |
| yield the same amount of sausage. Then lastly the | | | | pigs that has been cleaned; all of the organs have |
| sausage either has to be cooked, dried, or smoked | | | | been removed, and simmered. This produces a gelatin |
| before it can be eaten. | | | | from the marrow of the skull. The head cheese will |
| In spite of the time and effort that goes into making | | | | also contain any incidental meat that came off of the |
| sausage it has been made since 600-500 BC in China, | | | | head during the simmering process. |
| Rome and Greece. Early civilization originally developed | | | | |