Originally published May 14, 1984
The sausages of classical times were plain and unspiced, and it was not until the Middle Ages that experiments were made with various meats and spices which lead to the many types which are available in today’s supermarkets.
Those sausages that became famous took the name of the city in which they were invented: the wienerwurst, for instance, was invented in Vienna, the frankfurter in Frankfurt, and the bologna in Bologna, Italy. The frankfurter is the ancestor of the American hot dog, which emigrated to the United States over a hundred years ago.
Sausages have been called “little bags of mystery” and in late Victorian times this term seems to have been used derisively because of the inferior quality of the meat or other ingredients used in their making.
The essentials for good sausage making are good fresh meat, good casings, a good grinder and a proper blend of seasonings. If the sausage is to be eaten fresh, or to be frozen, place it in a refrigerator for a day to intensify seasoning.