Dried Sausage Views
Sausage is a logical outcome of efficient butchery. Traditionally, sausage-makers put to use tissues and organs which are edible and nutritious, but not particularly appealing - such as scraps, organ meats, blood, and fat - in a form that allows for preservation: typically, salted and stuffed into a tubular casing made from the cleaned and turned inside-out intestine of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings, and salami are among the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees.
Saucisson is perhaps one of the most popularized forms of dried sausage in France, with many different variations from region to region. Usually saucisson contains pork, cured with a mixture of salt, wine and/or spirits. Regional varieties have been known to contain more unorthodox ingredients such as nuts and fruits.
Dutch cuisine is not known for its abundant use of sausages in its traditional dishes. Nevertheless the Dutch have a number of sausage varieties, such as the rookworst (smoked sausage) and Slagers worst (lit. Butchers Meat or sausage) mostly found at the specialist butcher shops and still made by hand and spiced following traditionally family recipes. Another common variety in the Netherlands is the runderworst which is made from beef and the dried sausage known as metworst or droge worst. The Dutch braadworst's name might suggest it being a variant of the German bratwurst, but this is not the case and it is closely related to the well known Afrikaner Boerewors.
In addition to the standard Latin American sausages, dried pork sausages are served cold as a snack, often to accompany beer drinking. These include cábanos (salty, short, thin, and served individually), botifarra (of Catalan origin; spicier, shorter, fatter and moister than cábanos) and salchichón (a long, thin and heavily processed sausage served in slices).
Dried Sausage Images
