About: Sausage making

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The origins of meat preservation are lost to the ages but probably began when humans began to realize the preservative value of salt. Sausage making originally developed as a means to preserve and transport meat. Primitive societies learned that dried berries and spices could be added to dried meat.The procedure of stuffing meat into casings remains basically the same today, but sausage recipes have been greatly refined and sausage making has become a highly respected culinary art.

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rdf:type	yago:WikicatSausages yago:Food107555863 yago:Matter100020827 yago:Meat107649854 yago:PhysicalEntity100001930 yago:Sausage107675627 yago:Solid115046900
rdfs:label	Sausage making (en)
rdfs:comment	The origins of meat preservation are lost to the ages but probably began when humans began to realize the preservative value of salt. Sausage making originally developed as a means to preserve and transport meat. Primitive societies learned that dried berries and spices could be added to dried meat.The procedure of stuffing meat into casings remains basically the same today, but sausage recipes have been greatly refined and sausage making has become a highly respected culinary art. (en)
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dcterms:subject	Articles containing video clips Food preservation Meat industry Sausages
Wikipage page ID	2489342 (xsd:integer)
Wikipage revision ID	1113796755 (xsd:integer)
Link from a Wikipage to another Wikipage	Potassium nitrate Potassium nitrite Sausages List of dried foods Botulism Curing salt List of sausages Articles containing video clips Gastrointestinal tract Genoa salami Game (hunting) Liquid smoke Clostridium botulinum Ham Point of sale Bacon Casing (sausage) John Godfrey Saxe Nitrosamine Food preservation Braunschweiger (sausage) Food preservation Cotto salami Hypoxia (environmental) Meat industry Sausages Sodium nitrate Sodium nitrite Meat Roasting Rusk Seasoning Smoking (cooking) List of smoked foods Trichinosis Dry sausage Smoking (food) Gut (zoology) Semidry sausage dbr:File:Sausage_production_italy_01.ogv dbr:File:Sausage_production_italy_02.ogg
Link from a Wikipage to an external page	http://animalscience.uconn.edu/extension/publications/sausage.htm%7Cwebsite=FACT https://www.ag.ndsu.edu/pubs/yf/foods/fn176.pdf
sameAs	Sausage making Sausage making Sausage making Sausage making
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thumbnail	wiki-commons:Special:FilePath/Sausage.making_J.F.Lovelocks.jpg?width=300
has abstract	The origins of meat preservation are lost to the ages but probably began when humans began to realize the preservative value of salt. Sausage making originally developed as a means to preserve and transport meat. Primitive societies learned that dried berries and spices could be added to dried meat.The procedure of stuffing meat into casings remains basically the same today, but sausage recipes have been greatly refined and sausage making has become a highly respected culinary art. Sausages come in two main types: fresh and cured. Cured sausages may be either cooked or dried. Many cured sausages are smoked, but this is not mandatory. The curing process itself changes the meat and imparts its own flavors. An example is the difference in taste between a pork roast and a ham. All smoked sausages are cured. The reason is the threat of botulism. The bacterium responsible, Clostridium botulinum, is ubiquitous in the environment, grows in the anaerobic conditions created in the interior of the sausage, and thrives in the 4 °C (39 °F) to 60 °C (140 °F) temperature range common in the smoke house and subsequent ambient storage. Thus, for safety reasons, sausages are cured before smoking. (en)
prov:wasDerivedFrom	wikipedia-en:Sausage_making?oldid=1113796755&ns=0
page length (characters) of wiki page	16904 (xsd:nonNegativeInteger)
foaf:isPrimaryTopicOf	wikipedia-en:Sausage_making
is Link from a Wikipage to another Wikipage of	List of dried foods Curing salt Usinger's List of sausages Coach Trip Siskonmakkara A Rude Hostess Fatback Otto's Sausage Kitchen Danish Meat Trade College Dietz & Watson Jeff's Gourmet Sausage Factory Butcher Ole Edvard Borgen

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