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Classifications of sausage

Sausages from Réunion

 

Swojska (Polish)

 

Krajańska (Polish)

 

Szynkowa (Polish)

Sausages classification is subject to regional differences of opinion. Various metrics such as types of ingredients, consistency, and preparation are used. In the English-speaking world, the following distinction between fresh, cooked, and dry sausages seems to be more or less accepted:

· Cooked sausages are made with fresh meats, and then fully cooked. They are either eaten immediately after cooking or must be refrigerated. Examples include hot dogs, Braunschweiger, and liver sausage.

· Cooked smoked sausages are cooked and then smoked or smoke-cooked. They are eaten hot or cold, but need to be refrigerated. Examples include kielbasa, and mortadella. Some are slow cooked while smoking, in which case the process takes several days or longer, such as the case for Gyulai kolbász.

· Fresh sausages are made from meats that have not been previously cured. They must be refrigerated and thoroughly cooked before eating. Examples include Boerewors, Italian pork sausage, siskonmakkara, and breakfast sausage.

· Fresh smoked sausages are fresh sausages that are smoked. They should be refrigerated and cooked thoroughly before eating. Examples include Mettwurst and Teewurst.

· Dry sausages are cured sausages that are fermented and dried. They are generally eaten cold and will keep for a long time. Examples include salami, Droë wors, Finnish meetvursti, Sucuk, Landjäger, and summer sausage.

· Bulk sausage, or sometimes sausage meat, refers to raw, ground, spiced meat, usually sold without any casing.

The distinct flavor of some sausages is due to fermentation by Lactobacillus, Pediococcus, or Micrococcus (added as starter cultures) or natural flora during curing.

Other countries, however, use different systems of classification. Germany, for instance, which boasts more than 1200 types of sausage, distinguishes raw, cooked and precooked sausages.

· Raw sausages are made with raw meat and are not cooked. They are preserved by lactic acid fermentation, and they may be dried, brined or smoked. Most raw sausages will keep for a long time. Examples include Mettwurst and salami.

· Cooked sausages may include water and emulsifiers and are always cooked. They will not keep long. Examples include cervelat, Jagdwurst, and Weißwurst.

· Precooked sausages (Kochwurst) are made with cooked meat but may also include raw organ meat. They may be heated after casing, and they will keep only for a few days. Examples include Saumagen and Blutwurst.

In Italy, the basic distinctions are:

· Raw sausage (salsiccia) with a thin casing

· Cured and aged sausage (salsiccia stagionata or salsiccia secca)

· Cooked sausage (wuerstel)

· Blood sausage (sanguinaccio or boudin)

· Liver sausage (salsiccia di fegato)

· Salami (in Italy, salami is the plural of salame, a big, cured, fermented and air-dried sausage)



· Cheese sausage (casalsiccia) with cheese inside.

 

Hamburger

 

 

The origin of the hamburger is clouded by history and controversy. In Medieval times the Tartars, a band of warriors from the plains of Central Asia would place pieces of beef under their saddles while they rode. This would tenderize the meat that would then be eaten raw. This is the legend of the origin of the modern dish, Beef Tartare.

In the nineteenth century, German immigrants brought a dish called Hamburg Style Beef to the United States, which had traveled to the seaport city of Hamburg, Germany from Russia. This dish was a raw, chopped piece of beef and is believed to be the primitive ancestor of the modern hamburger.

Now several people who claim to be the descendants of the hamburger's inventor dispute what happened next. The story used to be that the first hamburger was served up at the 1904 St. Louis World's Fair. This sandwich was made with a cooked patty of ground beef on a hard roll. Of course there are earlier references to hamburgers, but this might be where it hit the big time. Where the first burger was made, however, is the source of many arguments.

New Haven, Connecticut's Louis' Lunch (a restaurant dating back to 1895) claims that Louis Lassen served up the first hamburger in response to an impatient customer's hurried lunch order. The Library of Congress supposedly verifies this, giving credence to this claim. Two other claimants hold that the burger popped up at fairs in 1885. One in Seymour, Wisconsin made by Charlie Nagreen and the other at a fair in Hamburg, New York made by the Menches Brothers. My opinion is that the hamburger is probably much older than all these stories, but no one bothered to write it down. Which ever story you want to believe, there is no small amount of fame (and marketing) in being named the origin of the Hamburger.

Mass distribution of the fast food hamburger started with White Castle in 1921. White Castle was such an immediate success that dozens of imitators jumped up and quickly failed. This tiny hamburger originally sold for 5 cents. Later the tell tale holes were added to the patty to speed up cooking times and eliminate the need for flipping.

In 1934 the Wimpy Burger appeared. Named for Popeye's hamburger eating friend, this burger went for the upscale market at 10 cents a burger. In keeping with the founder's wishes, all 1,500 restaurants were closed down when he died in 1978. The 1930's also saw the advent of the drive-in. Drive-in's changed the landscape of burgers forever by allowing diners to remain in their cars and therefore creating the concept of drive up service that remains the mainstay of today's fast food industry.

By the late 1930's, Bob Wain of Bob's Big Boy, introduced the first double patty burger. Variety in Hamburgers was beginning and like White Castle the Big Boy found a lot of imitators. But it wasn't until 1948 when the first McDonald's opened that the modern fast food Hamburger was set to revolutionize the way we eat. This first McDonald's didn't sell Hamburger's though; it was a Hot Dog stand. Ray Kroc, who would create the McDonald's empire, joined the team in 1954. By then the Hot Dogs had been replaced by Hamburgers. The Big Mac was introduced in 1968. If you doubt the importance of the Hamburger on American Culture then consider this: Americans on average eat 3 hamburger's a week. And McDonald's alone has sold 12 hamburgers for every person in the world. Nearly 7% on the United State's workforce had their first job at McDonald's. Hamburgers account for nearly 60% on all the sandwiches eaten. So next time you pick up a hamburger, remember it's not just a sandwich, it's an economy. And don't forget the fries. French fries consume 7.5% of the United States Potatoes.

Sandwich

A sandwich is a food item, typically consisting of two or more slices of bread with one or more fillings between them, or one slice of bread with a topping or toppings, commonly called an open sandwich. Sandwiches are a widely popular type of lunch food, typically taken to work or school, or picnics to be eaten as part of a packed lunch. They generally contain a combination of salad vegetables, meat, cheese, and a variety of sauces or savoury spreads. The bread can be used as it is, or it can be coated with any condiments to enhance flavour and texture. They are widely sold in restaurants and cafes.

History

Bread has been eaten with any meat or vegetables since Neolithic times. For example, the ancient Jewish sage Hillel the Elder is said to have placed meat from the Paschal lamb and bitter herbs between two pieces of matzah (or flat, unleavened bread) during Passover. During the Middle Ages, thick slabs of coarse and usually stale bread, called "trenchers", were used as plates. After a meal, the food-soaked trencher was fed to a dog or to beggars, or eaten by the diner. Trenchers were the precursors of open-face sandwiches. The immediate cultural precursor with a direct connection to the English sandwich was to be found in the Netherlands of the 17th century, where the naturalist John Ray observed that in the taverns beef hung from the rafters "which they cut into thin slices and eat with bread and butter laying the slices upon the butter"— explanatory specifications that reveal the Dutch belegde broodje was as yet unfamiliar in England.

Initially perceived as food men shared while gaming and drinking at night, the sandwich slowly began appearing in polite society as a late-night meal among the aristocracy. The sandwich's popularity in Spain and England increased dramatically during the 19th century, when the rise of an industrial society and the working classes made fast, portable, and inexpensive meals essential.

It was at the same time that the sandwich finally began to appear outside of Europe. In the United States, the sandwich was first promoted as an elaborate meal at supper. By the early 20th century, as bread became a staple of the American diet, the sandwich became the same kind of popular, quick meal as was already widespread in the Mediterranean. In 2011, an American company released the Candwich, or canned sandwich, which has a shelf life of up to one year.

 


Date: 2015-12-11; view: 1382


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