SOME SAUSAGE TRIVIA…*
- The word sausage derives from the Latin salsisium, meaning something that has been salted
- According to the OED, the first specific reference in English came in a 15th C vocabulary ‘Salcicia’, a ‘sawsage’
- Sausages were nicknamed bangers during the Second World War. Their high water content due to the scarcity of other ingredients meant that they were liable to explode when cooked!
- Sausages are even older than ancient Greece or Rome ‐ the Sumerians (modern day Iraq) made sausages 5,000 years ago
- In 320 AD, because of their association with pagan festivals, Roman Emperor Constantinus I and the Catholic Church made sausage-eating a sin and their consumption was banned!
- It was in the reign of Charles I that sausages were divided into links for the first time in Britain
- The average household buys sausages 12.8 times per year, equal to one purchase per month
- Apparently the legendary highwayman, Dick Turpin, was known to moonlight as a butcher making sausages from the finest meats hunted in Epping Forest [is Jamie related?]
*from the LovePork website [here] where you will also find some great sausage recipes. If you are into making your own sausages, I can recommend this recipe from Jon for the upcoming season – Festive Chestnut, Sage and Leek Sausages. Delicious!
Making Toad in the Hole right now, with boys wandering around reciting, "Remember, remember.." despite their earlier query: why do we have to learn about the Gunpowder Plot if we don't celebrate it in Northern Ireland? Why not not learn about it? replied Mum! Festive bangers look tremendous. Niqi had sumptious Good Housekeeping Christmas Food magazine today. Would nearly put one in mood for thinking about any of that!!
ReplyDeleteLove sausages, and miss eating tomato sausages that we used to have when we lived in Britain.
ReplyDeleteGill in Canada
I love sausages! I probably up the sausage buying statistics significantly. I didn't know why they were called bangers; I've never heard one explode.
ReplyDeleteWe are great fans of locally made sausages. There's a shop in Malvern that has won National Awards. Jx
ReplyDeleteThanks for the info - I was trying to explain 'bangers and mash' to a class the other day and your WW2 info is very useful! Saucisse de Toulouse are still made without links - they are one long coil, which is great fun on the BBQ! We didn't have sausages tonight, but we have toasted marshmallows, to get into the bonfire night spirit...
ReplyDeleteWe had a meal with Bob's bro this evening, and he had cooked cassoulet with slices of Toulouse Sausage in it!!
DeleteMmmmmmmmmmmmmmmmmmmmm, let me at those sausages!!!!!!!!!!! Yummy!!!! xxx
ReplyDeleteI love the term bonfire night. LOVE it.
ReplyDelete