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- Sausage_making abstract "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. By 600-500 BC there is mention of sausages from China, Rome and Greece. Sausages come in two main types: fresh and cured. Cured sausages may be either cooked or dried. Most 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.".
- Sausage_making thumbnail Sausage.making_J.F.Lovelocks.JPG?width=300.
- Sausage_making wikiPageID "2489342".
- Sausage_making wikiPageLength "10363".
- Sausage_making wikiPageOutDegree "48".
- Sausage_making wikiPageRevisionID "674162025".
- Sausage_making wikiPageWikiLink Bacon.
- Sausage_making wikiPageWikiLink Botulism.
- Sausage_making wikiPageWikiLink Braunschweiger.
- Sausage_making wikiPageWikiLink Category:Articles_containing_video_clips.
- Sausage_making wikiPageWikiLink Category:Food_preservation.
- Sausage_making wikiPageWikiLink Category:Meat_industry.
- Sausage_making wikiPageWikiLink Category:Sausages.
- Sausage_making wikiPageWikiLink Certified_pork.
- Sausage_making wikiPageWikiLink Clostridium_botulinum.
- Sausage_making wikiPageWikiLink Curing_salt.
- Sausage_making wikiPageWikiLink Digestion.
- Sausage_making wikiPageWikiLink Food_preservation.
- Sausage_making wikiPageWikiLink Gastrointestinal_tract.
- Sausage_making wikiPageWikiLink Gut_(anatomy).
- Sausage_making wikiPageWikiLink Gut_(zoology).
- Sausage_making wikiPageWikiLink Ham.
- Sausage_making wikiPageWikiLink Hypoxia_(environmental).
- Sausage_making wikiPageWikiLink Law.
- Sausage_making wikiPageWikiLink Liquid_smoke.
- Sausage_making wikiPageWikiLink List_of_dried_foods.
- Sausage_making wikiPageWikiLink List_of_sausages.
- Sausage_making wikiPageWikiLink List_of_smoked_foods.
- Sausage_making wikiPageWikiLink Meat.
- Sausage_making wikiPageWikiLink Nitrosamine.
- Sausage_making wikiPageWikiLink Otto_von_Bismarck.
- Sausage_making wikiPageWikiLink Point_of_sale.
- Sausage_making wikiPageWikiLink Politics_of_the_United_States.
- Sausage_making wikiPageWikiLink Potassium_nitrate.
- Sausage_making wikiPageWikiLink Potassium_nitrite.
- Sausage_making wikiPageWikiLink Roasting.
- Sausage_making wikiPageWikiLink Rusk.
- Sausage_making wikiPageWikiLink Sausage.
- Sausage_making wikiPageWikiLink Seasoning.
- Sausage_making wikiPageWikiLink Smoking_(cooking).
- Sausage_making wikiPageWikiLink Smoking_(food).
- Sausage_making wikiPageWikiLink Sodium_nitrate.
- Sausage_making wikiPageWikiLink Sodium_nitrite.
- Sausage_making wikiPageWikiLink Trichinosis.
- Sausage_making wikiPageWikiLink Wiktionary:British.
- Sausage_making wikiPageWikiLink File:Russian_Sausage_Making.jpg.
- Sausage_making wikiPageWikiLink File:Sausage.making_J.F.Lovelocks.JPG.
- Sausage_making wikiPageWikiLink File:Sausage_making-H-1.jpg.
- Sausage_making wikiPageWikiLink File:Sausage_making-H-6.JPG.
- Sausage_making wikiPageWikiLink File:Sausage_making-H-7.JPG.
- Sausage_making wikiPageWikiLink File:Sausage_production_italy_01.ogg.
- Sausage_making wikiPageWikiLink File:Sausage_production_italy_02.ogg.
- Sausage_making wikiPageWikiLinkText "-making".
- Sausage_making wikiPageWikiLinkText "Sausage making".
- Sausage_making wikiPageWikiLinkText "dry cured sausage".
- Sausage_making wikiPageWikiLinkText "fresh sausage".
- Sausage_making wikiPageWikiLinkText "nitrite".
- Sausage_making wikiPageWikiLinkText "sausage maker".
- Sausage_making wikiPageWikiLinkText "sausage making".
- Sausage_making hasPhotoCollection Sausage_making.
- Sausage_making wikiPageUsesTemplate Template:Citation_needed.
- Sausage_making wikiPageUsesTemplate Template:Commons_category.
- Sausage_making wikiPageUsesTemplate Template:Convert.
- Sausage_making wikiPageUsesTemplate Template:Dmoz.
- Sausage_making wikiPageUsesTemplate Template:Portal.
- Sausage_making wikiPageUsesTemplate Template:Reflist.
- Sausage_making wikiPageUsesTemplate Template:Sausage.
- Sausage_making wikiPageUsesTemplate Template:See_also.
- Sausage_making wikiPageUsesTemplate Template:Unreferenced_section.
- Sausage_making wikiPageUsesTemplate Template:Wikibooks.
- Sausage_making subject Category:Articles_containing_video_clips.
- Sausage_making subject Category:Food_preservation.
- Sausage_making subject Category:Meat_industry.
- Sausage_making subject Category:Sausages.
- Sausage_making type Article.
- Sausage_making type Article.
- Sausage_making type Thing.
- Sausage_making comment "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. By 600-500 BC there is mention of sausages from China, Rome and Greece. Sausages come in two main types: fresh and cured. Cured sausages may be either cooked or dried. Most cured sausages are smoked, but this is not mandatory. The curing process itself changes the meat and imparts its own flavors.".
- Sausage_making label "Sausage making".
- Sausage_making seeAlso Sausage.
- Sausage_making sameAs m.07hhd3.
- Sausage_making sameAs Q7427593.
- Sausage_making sameAs Q7427593.
- Sausage_making wasDerivedFrom Sausage_making?oldid=674162025.
- Sausage_making depiction Sausage.making_J.F.Lovelocks.JPG.
- Sausage_making isPrimaryTopicOf Sausage_making.