Showing posts with label Sausage. Show all posts
Showing posts with label Sausage. Show all posts
Apr 24, 2015
Bangers and Mash
The British meal of sausage
and mashed potatoes goes back a long way. Sausages can be traced
back to ancient times. Victorians were skeptical of what was in a
sausage, suspected horse meat, and nicknamed them ‘Little Bags of
Mystery’. After the outbreak of the World War, food shortages led to
a dramatic reduction of meat in sausages, so producers packed them
out with scraps, cereal, and water, which caused them to pop when
cooked over hot fires. That is how the name bangers came to be. The
mash comes from the way potatoes are cooked - mashed.
Oct 4, 2013
National Sausage Month
October is National Sausage Month.
In the UK it is celebrated in September. In addition, October 11 is
National Sausage Pizza Day.
A sausage is a prepared food product usually made from ground meat, animal fat, salt, and spices, and sometimes other ingredients such as herbs and generally packed in a casing. Sausage making is a traditional food preservation technique originating with European cuisine. Traditionally, casings have been made of animal intestines, though they are now mostly synthetic. Some sausages are cooked during processing, and the casing may be removed at that time. Sausages may be preserved by curing, drying in cool air, or smoking. The distinct flavor of some sausages is due to fermentation during curing.
A sausage is a prepared food product usually made from ground meat, animal fat, salt, and spices, and sometimes other ingredients such as herbs and generally packed in a casing. Sausage making is a traditional food preservation technique originating with European cuisine. Traditionally, casings have been made of animal intestines, though they are now mostly synthetic. Some sausages are cooked during processing, and the casing may be removed at that time. Sausages may be preserved by curing, drying in cool air, or smoking. The distinct flavor of some sausages is due to fermentation during curing.
May 21, 2010
Sausage vs. Steak
A recent study suggests that eating processed meat such as sausages increases the likelihood of heart disease, while red meat does not seem to be as harmful.
A Harvard University team which looked at studies involving over one million people found just 50g of processed meat a day also raised the risk of diabetes, but there was no such risk from eating even twice as much meat, such as beef, lamb, or pork, even though the two forms of meat have a similar fat content.
The researchers speculated that given the similar quantities of cholesterol and saturated fats, the difference may be explained by the salt and preservatives added to processed meats. This is defined as any meat preserved by smoking, curing or salting and includes bacon, sausages, salami and other luncheon meats.
The team from Harvard School of Public Health looked at 20 studies involving more than one million participants from 10 countries. On average, each equivalent of a sausage or a couple of rashers of bacon was associated with a 42% higher chance of developing coronary heart disease and a 19% higher risk of diabetes.
Go for lean cuts and aim to cook from scratch using healthier cooking methods like grilling or baking.
"Although cause-and-effect cannot be proven by these types of long-term observational studies, all of these studies adjusted for other risk factors," said Renata Micha, lead author. I love the disclaimer - the results of these studies can't be proven. Hmmm. Maybe I will put a bit less salt on my bacon and sausage, just in case. . .
A Harvard University team which looked at studies involving over one million people found just 50g of processed meat a day also raised the risk of diabetes, but there was no such risk from eating even twice as much meat, such as beef, lamb, or pork, even though the two forms of meat have a similar fat content.
The researchers speculated that given the similar quantities of cholesterol and saturated fats, the difference may be explained by the salt and preservatives added to processed meats. This is defined as any meat preserved by smoking, curing or salting and includes bacon, sausages, salami and other luncheon meats.
The team from Harvard School of Public Health looked at 20 studies involving more than one million participants from 10 countries. On average, each equivalent of a sausage or a couple of rashers of bacon was associated with a 42% higher chance of developing coronary heart disease and a 19% higher risk of diabetes.
Go for lean cuts and aim to cook from scratch using healthier cooking methods like grilling or baking.
"Although cause-and-effect cannot be proven by these types of long-term observational studies, all of these studies adjusted for other risk factors," said Renata Micha, lead author. I love the disclaimer - the results of these studies can't be proven. Hmmm. Maybe I will put a bit less salt on my bacon and sausage, just in case. . .
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