This section is from the book "Meals Medicinal", by W. T. Fernie. Also available from Amazon: Meals Medicinal: With "Herbal Simples" Curative Foods From the Cook in Place of Drugs From the Chemist.
A receipt for stewing "Sauce-sedges" is given in the True Gentlewoman's Delight (1653), as used at the Bridge Fair, Peterborough, according to a Charter granted to the Abbot of that "Golden" city in the days of Henry the Sixth; it being then a time-honoured custom, which is. still observed, to eat a luncheon of Sausages, and Champagne thereat. But far more ancient, it would appear, is the German Sausage:-
"The graceful madehens trip, and trip,
To sound of rippling flutes; The old men deeply sip, and sip,
As grave as ancient mutes; The Fraus all sigh contented,
As wine, and music flow, For Sausage was invented,
A thousand years ago".
The famous Hungarian Pork Sausage, or "Salami," as big as a. man's arm, is very largely consumed throughout Austria; it is generally purveyed by a provision pedlar, who carries cheese, and Salami, together with an enormous pair of scales. The addition of flour which is often made in these, and other Sausages, causes them to become unwholesome if they are kept for any time, because a fermentation is developed of the moist flour, which is injurious. English black puddings, provided they be eaten freshly made, are useful vehicles for supplying animal "haemoglobin" to bloodless patients whose digestive powers are not too much impaired for assimilating the contents thereof. Fat pork is boiled for about three-quarters of an hour, then chopped small, and flavoured with salt, peppercorns, pimento, etc.; and, after mixture with boiled grits, or rice, and not too great a proportion of warm fresh pig's blood, it is placed in the skins, and boiled. The German Red Sausage (Rothwurst) much resembles our "black pudding." Their "Gehirn" or brain Sausage, consisting principally of calves' brains, and pork, may be profitably imitated when the wish is to administer animal brain substance remedially.
The German red Sausages (to be eaten uncooked) may contain trichinae, parasites of a baneful character, which no amount of drying, salting, or smoking at a low heat will destroy. Our English Sausages are prepared with raw meat, suitably flavoured with spices, and often including a small proportion of bread-crumbs. In poorer districts the amount of bread, or powdered biscuit, is increased, not infrequently in excess of the meat; indeed, cases have been known in which Sausage-rolls contained nothing but bread coloured with red ochre. Black puddings undergo decomposition with more readiness than ordinary Sausages. The French Saucisses contain smoked minced flesh, usually pork, with spices. The Bologna Sausage is an Italian speciality, large, and smoked, being made of bacon, and veal, with pork-suet. The drier a Sausage is the better are its keeping properties. In Paris a large number of the horses which are slaughtered are made into Sausages, the vendors of which are supposed to declare that horseflesh is present. Analytical chemists are able to detect such horseflesh by several assured methods. As sources of nutritious proteids, Sausages are certainly not more economical than ordinary meat.
It has been remarked about them with some truth that they resemble life, because one never knows what is in them until having gone through them. The Saveloy (Cervdat) was originally made of brains, but is now prepared of young pork, salted, and with some nitre added. Dickens told about "Office lads in their first surtouts, who club as they go home at night for Saveloys, and porter." White puddings are a kind of Sausage made of oatmeal mixed with suet, and seasoned with pepper, salt, and sometimes onions, these ingredients being stuffed into a prepared intestine.