Edhalmagyi table talk
OF all the questions you’re not supposed to ask about food, there’s one that stands head and shoulders above the rest – what’s in a sausage?
After all, snags have something of a bad reputation as a vehicle for all manner of unnamed and occasionally unidentifiable offcuts. Lips, organs, tails and, well, you do the maths. Little wonder then that diners of the Victorian period referred to them as little bags of mystery.
Indeed, at certain times in history, sausages were almost completely devoid of meat at all, and instead were composed of cereals and grains. During the First World War, a lack of available meat meant butchers would take oats, rye or cracked wheat and soak it in salted water, then mix this with the little amount of mince on hand. Alarmingly, these sausages would routinely explode as the high water content reached steam point in the sizzling fat, thus earning them the nickname “bangers”. Today, however, Australian Food Standards provide at least some guidelines about what can and cannot be put into a sausage. With specific reference to sausage sausages, the AFS simply asks two things of manufa manufacturers. Firstly Firstly, a sausage must contain at least 50 per cent non-fat m meat by weight, and the fat c content cannot be more th than 50 per cent of the total me meat content. Beyond that, onl only the more general rules ab about additives, prese preservatives and han handling, which apply to a all foods, come into pla play. You should expect th that your sausage will contain some amount of cereal or filler, to stabilise if n nothing else. There are a huge ra range of sausages av available. But if you rea really want to find a gre great sausage, find a grea great butcher. Handblend blended artisanal recipes are the heart and soul of what th the craft of sausagemaking is all about.
Alarmingly, these sausages would routinely explode