Sausage-making has been around for thousands of years. Originally, sausage served the dual purpose of preserving meat and making lesser cuts palatable. Meat was too valuable to simply throw away, so butchers would chop up various leftover bits like connective tissues, organs, blood, and fat, then salt it generously to help preserve it, and stuff it into tubular casing made from cleaned animal intestines. The sausage would then be further preserved by curing, drying, or smoking.
Over the millennia that sausage has been around, the process has been refined into an art form.
Different regions of different countries have their own specific varieties of sausage that range from the beloved American hotdog to spicy Mexican chorizo to a fish-based Asian sausage, and nearly every imaginable combination in between. Believe it or not, there are even vegan tofu varieties. Also, although some people prefer natural casings, there are now collagen, cellulose, and even plastic casings that are commonly used instead of intestines.
Stop by Gregg Farm Services to get some ideas and supplies and then get to experimenting; the sky’s the limit!