Knowra Sausage Sausage Sausage is a prepared food made from seasoned meat or other ingredients, usually formed into a cylinder and often enclosed in a casing. It may be fresh, cooked, smoked, or cured.
Sausage casing : A flexible covering that contains sausage filling during shaping and, often, cooking or storage. Casings give many sausages their shape and help hold the filling together.
Chorizo : A family of seasoned sausages associated especially with Spain and Mexico, with distinct regional recipes and forms. Its contrasting regional versions illustrate how seasoning and curing shape sausage styles.
Smoking (food preservation) : Exposing food to smoke to add flavor and, in some methods, help preserve it. Smoking contributes flavor and preservation to many sausage-making traditions.
Roman cuisine : The food practices of ancient Rome, known through archaeological evidence and historical texts. Roman sources describe sausage-making and show its place in ancient food culture.
Pâté : A seasoned mixture of finely chopped or ground meat, offal, or other ingredients, served as a spread or molded dish. Pâté can use similar ingredients but is generally served as a spread or terrine rather than a sausage.
Curing (food preservation) : Food preservation using salt, nitrite, drying, fermentation, or combinations of these methods. Curing makes some sausages safer to store and gives them characteristic flavors.
Salami : A cured sausage, commonly fermented and air-dried, made in many regional varieties. Salami is a widely recognized example of a preserved sausage.
Nitrite : An ion used in food curing to inhibit certain microbes and help develop cured-meat color and flavor. Nitrite is used in some cured sausages to control hazards and preserve characteristic color.
Cato the Elder : A Roman statesman and author whose surviving work includes practical advice on agriculture and food production. His agricultural treatise includes an early sausage recipe.
Meatloaf : A baked dish of ground meat and seasonings formed into a loaf. Meatloaf shares ground filling but is usually baked as a loaf without a casing.
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