Anthony Boundy - Going Global with Sausages: Tasty Sausage Recipes from Around the World

The sausage craze is on and it is not going anywhere. There are different types of sausage in the market. Wonder why?

Every nation has its own version of this pretty versatile food. Varying cuisines have offered adifferent spin that made theirs unique even when a vast number of competitions are around. The difference is often about the unique combination of spices thrown into ground meat or themeat itself. Other times, animal blood, beer, and vinegar are also brought in just to makesomething distinct about theirs.

Cooking Sausages

Sausage making is quite a tricky business. There is a proper way of cooking, curing, and smoking minced meat that failure in any department would deem your efforts wasted. That isnot to say, however, that sausage making is not for regular homemakers who simply want to take matters into their own hands.

You can well serve your family delectable sausages from around the world without really having to leave home by perusing the step-by-step guides that are listed here. We have collated a number of sausage recipes in this book, from Germanys wursts to Koreas sundae, to let you in on the international sausage craze.

But thats not all.Cooking with Sausages

Have we mentioned that sausages are some of the most versatile foods available? Yeah, think we said so. They prove valuable in creating delicious soups, stews, casseroles, noodles, and even desserts. Yes, you read that last part right. Desserts. Thats how flexible this food is as an ingredient. It can be made into a bunch of interesting dishes that would make your family go w-o-w. A good lot of them are featured in this recipe book.

Once you are done with this sausage recipe book, you will look differently at this encased meatpantry staple. Its history is as rich as the spiced meat packaged many ways. It would be a delightto try as much as you can and as much as you can have at hand.

There are thousands of sausage varieties available worldwide. Do you wonder how it camearound and how long we are being pleased by its richness?The Beginning

The first sausage dates as far back as 3,000 BC in Mesopotamia or what we know in the modern day as Iraq. Thats why its name origins is sausige from the Middle Eastern language. Unfortunately, the exact name of that kind soul who invented the stuffing of minced meat into a casing has been unknown and we are only reduced to thank him/her for this interesting and yummy addition to our ever-extensive fare.

Afterwards, sausage making became an art where the masterpiece is a tasty serving of meatand spices. It is constantly reinvented so that each country would have countless variationsavailable. They tweak recipes after recipes depending on the available ingredients and tastepreference. Sweet or salty, garlicky or plain meaty, there is never a shortage of choicesavailable whether you go for the American, Spanish, German, French, Finnish, Asian, or whatever variety.

Quick FactsHeres a fill of more sausage facts that might interest you:

Sausage is a staple in Finnish fast food. It is one of the most frequently ordered fare togo.
Seafood and vegetables are the common variants that health buffs and those who shun meat altogether crave for. They are prevalent in Asia.
The US sausage version is known in laymans term as hot dog. It is the same in Canada. Just like with other nations, however, both countries have different types of sausagesavailable, mostly depending on regional tastes.
Pork is the ultimate sausage ingredient. 82% of those from all over the world are madeof pork. The rest are split into other ingredients like beef, poultry, seafood, veggies, and animal blood among others.
Sausage casings are originally animal intestines but to date, different techniques areused so that collagen and cellulose can be made into sausage encasement.

Proper equipment is required to become a master sausage maker. If you are serious aboutgetting into this business, whether to have an enormous supply of different sausages for your own consumption or selling it to others for revenue, you must invest on a good quality meatgrinder that comes with a sausage funnel attachment. This equipment helps make the creation process successful and neat.

Here are some great choices available in the market:

Weston Pro Series Electric Meat Grinder Engineered to pass on proficiency in a quietmanner, this high speed grinder will help you finish the task at hand without fuss. Itcomes with 10-40mm sausage funnels so you can make yours into varying thickness.
Costzon Electric Meat Grinder Highly efficient and powerful, this meat grinder comeswith different grinding plate sizes to meet different grinding needs, from fine to finest. It comes with a single sausage funnel.
Kitchenaid Mixer Meat Grinder Food Chopper This versatile and ultra powerful meatgrinder can get tasks done with very little time. It has 3 grinding plates and a sausagestuffing attachment to make sausage making and every other tasks like hamburger and meatloaf making much simpler.

Making an investment on equipment is a must if you want to be successful at sausage making. Dont worry. There is a vast range of choices available, meeting varying specs, preference, and budget.

Next to the widely popular hotdog, bologna is Americas everyday favorite. It is commonly made of beef and a couple of seasonings. When you make this homemade recipe, you will havea good stock of tasty bologna, which are best eaten in sandwiches or added to a yummy-liciousbreakfast plate.

Serving Size: 12Prep Time: 75 minutesIngredients:

3 lbs. beef, ground or minced in the meat grinder once
1 cup water
1 tsp liquid smoke flavoring
1/8 tsp garlic powder
tsp onion powder
3 tbsp. curing salt
Cooking spray

1. Mix all the ingredients together until well combined.2. Divide into two rolls and cover in plastic.3. Refrigerate 12-24 hours.4. When you are ready to make the bologna, preheat oven to 300 degrees F.5. Remove plastic wraps and arrange meat rolls in a lightly greased roasting pan.6. Bake for 30 minutes, then, turn to another side and continue cooking for another half an hour.7. Let cool in a rack.

Usually made of beef and lamb instead of the usual pork, cevapi is a skinless sausage that wasoriginally traced from the Balkans. Although small and short, it is tall in taste. It is commonly consumed with a serving of a flatbread or pita bread and is a common sight in street stalls. Asplash of sour cream and a topping of onions and feta cheese, among others, further intensify the flavor of this sausage.

Serving Size: 6Prep Time: 100 minutesIngredients:

1 lb. lean beef, finely minced
1 lb. lean lamb, finely minced
1 tbsp. butter or lard
1 clove garlic, chopped
onion, chopped
1 tbsp. sweet paprika
1 pc egg white

1. Saut onions in butter or lard over medium fire, cooking until translucent, about 3 minutes.2. Add garlic, stirring continuously for another minute or two. Set aside to cool.3. Hand mix meats with onion and garlic, paprika, and lightly beaten egg white until wellcombined.4. Shape meat mixture onto little cylinders, arrange in a pan, and cover with cling wrap. Chillin the fridge for about 60 minutes to set.5. You may choose to refrigerate cevapi for future use and simply pan fry them in olive oil to serve.