About Rudi
As “Certified German Chef” and “Hotel & Restaurant Business Economist” he worked in Frankfurt, Munich, London, Shanghai, Yangshuo and Zhongshan successfully as chef, hotel manager and project manager. His passion is all his life is to offer German quality and service to everyone. He creates this recipes after long market observation to give the market a new product to discover and enjoy with confidence for young and old.
The Nature for at home
At RudiS, we craft delicious, additive-free sausages perfect for health-conscious people which like sausages. Enjoy selected recipes by German chef Rudi, made for you to explore our finest selection of artisanal sausages crafted for ultimate flavor and satisfaction.Quality Ingredients Matter
Our sausages are made from high-quality meats and spices, sourced responsibly. We believe in transparency and sustainability, providing our customers with delicious options they can trust and enjoy.
History about sausage
The history of sausages in Europe is rich and varied, reflecting the diverse culinary traditions across the continent. Sausages have been a staple in European diets for centuries, with each region developing its own unique varieties and methods of preparation.
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Ancient Origins
– **Early Beginnings**: The concept of sausages dates back to ancient times. The Sumerians, around 3000 BCE, are believed to have been the first to make sausages. The practice spread to the ancient Greeks and Romans, who refined the techniques and introduced sausages to their vast empires.
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– **Roman Influence**: The Romans were particularly fond of sausages and developed various types, including “lucanica,” a short, fat sausage that was seasoned and smoked. They spread sausage-making techniques throughout their empire, including to the British Isles, Gaul (modern-day France), and the Germanic regions.
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Medieval Period
– **Preservation**: During the Middle Ages, sausages became an important method of preserving meat. The process of grinding meat, seasoning it, and stuffing it into casings allowed for longer storage, which was crucial in times before refrigeration.
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– **Regional Varieties**: Different regions began to develop their own unique sausages based on local ingredients and tastes. For example, in Germany, sausages like bratwurst and weisswurst became popular, while in Italy, sausages such as salsiccia and cotechino were favored.
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Renaissance to Modern Era
– **Culinary Refinement**: The Renaissance period saw further refinement in sausage-making techniques. Spices and herbs from the New World and Asia were incorporated into recipes, leading to more complex and varied flavors.
– **Industrial Revolution**: The 19th century brought significant changes with the advent of the Industrial Revolution. Advances in meat processing and the invention of machinery for grinding and stuffing sausages made production more efficient and consistent.
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20th Century and Beyond
– **Mass Production**: The 20th century saw the rise of mass-produced sausages, making them widely available and affordable. This period also saw the standardization of many traditional recipes.
– **Cultural Significance**: Sausages remain a significant part of European culinary culture. Festivals, such as the German Oktoberfest and the Cannstatter Wasn, celebrate the rich heritage and variety of sausages.
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Notable European Sausages
– **Germany**: Bratwurst, Weisswurst, and Frankfurter.
– **Italy**: Salsiccia, Cotechino, and Mortadella.
– **France**: Andouille, Saucisson, and Boudin.
– **Spain**: Chorizo, Morcilla, and Salchichón.
– **United Kingdom**: Cumberland sausage, Lincolnshire sausage, and Black pudding.
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Conclusion
Sausages have a long and storied history in Europe, evolving from simple methods of meat preservation to becoming a beloved culinary tradition with countless regional variations. They continue to be a versatile and cherished food item across the continent.