Overview

• We know from murals that the ancient Egyptians made sausages from the blood of sacrificial cattle • The word ‘sausage’ is derived from the Latin salsus, ‘salted’ • The German Currywurst is so beloved that there is a museum dedicated to it in Berlin • The popular pizza topping pepperoni is not Italian at all, but an American invention • Mexican green chorizo is coloured with herbs, jalapeño chillies and tomatillos • The Chinese have made sausages since around 600 BC includes a selection of recipes From bangers to Bratwurst, and Cumberlands to chorizo, every country has its own special sausages. There is a veritable alphabet of sausage, from the Cajun andouille – and its less spicy forerunner, a French saucisson of the same name – all the way to the Italian zampone. As this rich and engaging history shows, people worldwide have been making sausages for thousands of years. They can be made of blood, meat, fish or cheese; have a skin or be skinless; be dried, smoked, fermented or fresh; tubular, spherical or in a patty. The history of the sausage is one of relentless creativity and invention, as different cultures found countless delectable ways to transform otherwise unappealing scraps of meat. Gary Allen peppers his account with examples from all over the world, as well as antique posters and advertisements, artworks and cartoons; together, they build a picture of a food that has been beloved – even as it’s scoffed at – throughout human history.

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9781780235004

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Allen explores, region by region, and sometimes country by country, some of the broad categories and local specialties. These are slim volumes, and so far from exhaustive, but there s an impressive overview here. From the German sulzwurst (a gelatine-bound sausage containing vinegar and/or pickles) to the Lebanese makanek (glazed with pomegranate molasses), from the beef sujuk (prevalent in Islamic countries) to Kazakhstan s kazy (dried, smoked sausages made with salted horseflesh and garlic) to the Thai sai krok lueat (curry-flavoured blood sausages), the reader can t help but be struck by the range of ingenuity and perhaps sometimes desperation that s been applied to humanity s most mobile meat. --Hans Rollman PopMatters

"""Allen explores, region by region, and sometimes country by country, some of the broad categories and local specialties. These are slim volumes, and so far from exhaustive, but there's an impressive overview here. From the German sulzwurst (a gelatine-bound sausage containing vinegar and/or pickles) to the Lebanese makanek (glazed with pomegranate molasses), from the beef sujuk (prevalent in Islamic countries) to Kazakhstan's kazy (dried, smoked sausages made with salted horseflesh and garlic) to the Thai sai krok lueat (curry-flavoured blood sausages), the reader can't help but be struck by the range of ingenuity--and perhaps sometimes desperation--that's been applied to humanity's most mobile meat."" --Hans Rollman ""PopMatters"""

Allen explores, region by region, and sometimes country by country, some of the broad categories and local specialties. These are slim volumes, and so far from exhaustive, but there s an impressive overview here. From the German sulzwurst (a gelatine-bound sausage containing vinegar and/or pickles) to the Lebanese makanek (glazed with pomegranate molasses), from the beef sujuk (prevalent in Islamic countries) to Kazakhstan s kazy (dried, smoked sausages made with salted horseflesh and garlic) to the Thai sai krok lueat (curry-flavoured blood sausages), the reader can t help but be struck by the range of ingenuity and perhaps sometimes desperation that s been applied to humanity s most mobile meat. --Hans Rollman PopMatters

Author Information

Gary Allen is an Adjunct Professor at Empire State College (part of the State University of New York). His books include The Herbalist in the Kitchen (2007), Herbs: A Global History (2012) and Sausage: A Global History (2015), both from Reaktion.

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