![]() Made of beef, pork, and chicken (the turducken of sausage?!) they became a phenomenon.Īdvertising did a lot of the heavy lifting when it came to promoting these little links. American Vienna Sausages were their own thing, man. They had almost nothing in common with European vienna sausages which were long, thin hotdog-like creatures. Bursting upon the sausage scene in 1903, these short lengths of forcemeat were smoked and canned in aspic or chicken broth. Not to be outdone, the United States threw its hat in the ring with a product called Vienna Sausage. A pile of scraps no longer, sausages became a source of pride. They experimented with novel spices and processing methods. Soon, butchers and delis and families and whole countries were working to make fancier sausages. The balance of fat, protein, and salt in a sausage made it a perfect comfort meal. Richer folks could afford to eat big pieces of meat like hams and pheasants and roast beef, but they wanted sausage. They are, after all, made from leftovers. Sausages should have been a low-class food. Sausages all around! They can be smoked or cured, steamed or grilled, but they always turn a pile of scraps into a meal. ![]() ![]() Got a pile of tiny trimmings left over from slaughter time? Got a length of spare intestine? You’re in business. Every country has their versions, because sausage was developed to do something important: save food from being wasted. ![]() It’s hard to find a food more ubiquitous than sausage. ![]()
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