According to many food historians, sausage is one of the oldest forms of processed meats. In fact, it could be considered one of the first convenience foods. According to CliffordAWright.com, salt meat, particularly sausage, became popular in the Italian and Mediterranean regions of Europe around 1550 A.D. as the consumption of fresh meat began to decline. During this time, these preserved meats were often used to feed the men aboard ships exploring the new world and as a meager food staple for the poor.
To produce sausage, makers used a variety animal parts that could not be used in other ways. These innovative chefs also figured out that a multiple raw ingredients could be used along with particular spices to make less tender cuts, organ meats, and even blood tasty when cased.
Although the actual process for encasing sausage remains relatively unchanged today, makers have continued to develop new, delicious types of sausage. They are made from beef, veal, pork, lamb, wild game, poultry, vegetables, and even tofu. One of the most popular types of sausage, however, is Italian sausage.
The Italian meat typically comes in two varieties: hot or sweet (sometimes referred to as mild). Both types of are traditionally made with pork. Hot Italian sausage is seasoned with fennel and crushed chili peppers or red pepper, and sweet Italian sausage gets its flavor primarily from garlic and fennel.
Not a pork eater or searching for a leaner alternative to traditional pork sausage? Italian chicken sausage is a great solution. Sweet Italian chicken sausage features many of the same flavors as Italian pork sausage, such as fennel and garlic, plus sweet red herbs further enhance the chicken's flavor. Just like its pork counterpart, hot Italian chicken sausage takes advantage of fennel and red pepper for a little extra kick.
Regardless of the type of sausage that you choose to cook with, the Italian versions are extremely versatile. It can be used in breakfast recipes, appetizers recipes, and, of course, served on its own as a main course accompanied with fresh vegetables. Possibly the most popular use for Italian sausage, though, is in pasta sauces.
Italian sausage complements a variety of pasta sauces-from marinara to vodka sauce-adding a spicy bite and wonderful texture. It is also the protein of choice for many lasagna recipes. It is worth noting that many recipes recommend using mild Italian sausage when serving a large group, since it is less likely to cause any issues due to spiciness.
Interestingly, and contrary to popular belief, sausage is not an unhealthy food, especially with chicken, tofu, and vegetable varieties available. In fact, according to Dr. Martin Marchello and Dr. Julie Garden-Robinson, all types are safe to consume due to the salt, curing and drying process, and thorough cooking necessary to preserve it. All of these things combined, work to eliminate harmful bacteria.
Futhermore, Marchello and Garden-Robinson point out that sausage is an excellent source of protein, and it contains the amino acids required for growth, maintenance, and repair of tissues. Plus, this cured meat boasts ample amounts vitamins and minerals.
The next time you are looking for a versatile meat that packs the perfect blend of spicy and savory, consider choosing a type of Italian sausage.
Sausage is one of the oldest forms of processed foods, dating back to the 13th and 14th centuries in Europe. With a variety of types of sausage currently available-from traditional pork to poultry to tofu-Italian brands still remain one of the most popular and versatile.
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