The Stories of Vienna and Russian Sausages

Across the world, butchers craft sausages under hundreds of names, but today we simply look at two iconic sausages loved by many South Africans. Vienna and Russian sausages stand out as beloved favourites, each telling a flavourful story of their own. Keep reading to literally unravel the tasty tale, from sausage casings to the story behind these Eastern and Western European named sausages.

What makes a sausage a sausage?

The term "sausage" that we're familiar with has its origins in the Latin word "salsus," which translates to "salted." It also comes from an old French variant, "saussiche." However, the story of sausages traces back much further than these linguistic origins. Historical references pointing to sausages emerge about 4,000 years ago when ancient Sumerian texts described meat being packed into the intestines of animals. Over time, sausages solidified their place in various gastronomies, with mentions sprinkled throughout historical records. For instance, Homer's literature portrays Odysseus's anger by comparing him to a chef flipping a sausage. Moreover, records from ancient China around 589 BCE speak of sausages made from goat and lamb.

So, what defines a sausage? Typically, sausages consist of meat that's either chopped or ground, and more often than not, they're encased. The type of meat can vary broadly, ranging from conventional choices like pork to more unique selections like seafood. Pork is a popular choice primarily because of the binding nature of its juices and fats. However, other meats, such as lamb or beef, also find their way into sausages. Some variations even incorporate animal blood, mixed with elements like grains, cornmeal, or oats to provide consistency. During cooking, drying, or fermenting, the proteins in the meat form links that ensure the sausage remains intact when cut. While some sausages gain their preservation properties from smoking, which forms a protective exterior layer, others rely on methods like lactic acid fermentation or the simple addition of salt.Delve into the delicious world of sausages, where the melodies of spices, meat, and technique come together to produce masterpieces.

The Distinct World of Vienna Sausages

What makes a sausage Vienese? These delectable sausages no longer have to come from Austria’s capital to be called Vienna sausages! Often mistaken for American cocktail sausages, vienna sausages have a distinct European history. The sausage was invented by a butcher from Frankfurt, Germany, who had moved to Vienna, which is why in Vienna the sausage is called Frankfurter. These short, thin sausages are still traditionally made of beef and pork. They're finely ground, seasoned, and then smoked, lending them their characteristic taste.

What are the essential vienna sausage ingredients and preparation? It starts with a mix of pork shoulder, back fat, and ice water as the primary base. The meat and fat are ground separately, ensuring a super fine consistency. Here comes the distinctive addition of salt and ground spices. Classic vienna seasoning is a combination of salt, white pepper, mace, and coriander. The preparation truly shines when the mix is stuffed into a collagen sausage casing, traditionally sheep casing for its delicate texture. The sausages are then smoked at controlled temperatures, imparting them with a gentle, smoky note.

The Richness of Russian Sausages

The Russian sausage is a pride of South African butcher shops, despite its European name. Juicy and spiced to perfection, it's a favourite in cafes and fast food joints in the famous combination “russian and chips.” Besides a generous dollop of tomato sauce or ‘n bietjie blatjang, what more could you ask for?

The Russian sausage recipe must begin with selecting prime cuts of beef or pork. The chosen meat is minced, and to this, a mix of salt, black pepper, coriander, and cloves is added. Some variations include garlic and nutmeg for a deeper flavour profile. The binding agent in these sausages is often water or vinegar, which also lends them a tangy note. Like the vienna, russian sausages require collagen sausage cases too. If you are wondering hwo to cook russian sausage, simplicity is the key. It's typically grilled or fried until golden brown, allowing the spices to permeate every bite. Some aficionados recommend boiling them first and then searing to lock in the juices.

The Low Down On Sausage Casing

While the meat and spices play a significant role, the sausage casing is the unsung hero in sausage making. It influences the texture, bite, and even the flavour to an extent. While some prefer the elasticity of natural casings, others opt for collagen and cellulose casings for their uniformity and strength. Regardless of preference, ensuring the casing's quality is paramount, as it plays a pivotal role in the sausage's final taste and appearance.

Conclusion

Sausage making is an art, a delicate balance between meat, spices, and technique. The tales of Vienna and Russian sausages remind us of this culinary dance and the perfection sought by butchers. With every bite into a well-made sausage, we're not just tasting meat and spices but also history, culture, and passion. Whether you're a butcher aiming for perfection or a foodie seeking the best, understanding the journey of these sausages adds a new layer of appreciation to every sizzling bite.