Bushel of Sausages

"As the Ministry puts it "The tasty treat made from mystery meat"."



A Food item. Cooked in the Kitchen from Raw Meat

Overseer prefered



Typically, a sausage is formed in a casing traditionally made from intestines. Sausage making is a traditional food preservation technique, a logical outcome of efficient butchery. Traditionally, sausage makers would salt various tissues and organs such as scraps, organ meats, blood, and fat to help preserve them. They would then stuff them into tubular casings made from the cleaned intestines of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings, and salami are among the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees.

Due to their habit of often exploding due to shrinkage of the tight skin during cooking, they are often referred to as bangers, particularly when served with the most common accompaniment of mashed potatoes to form a bi-national dish known as bangers and mash. (The earliest documented use of the designation banger is from October 1918, in a letter sent home by a British soldier from the front line in World War I. It is often said to have been popularized in World War II, when scarcity of meat led many sausage makers to add water to the mixture, making it more likely to explode on heating.) Sausages may be baked in a Yorkshire pudding batter to create "toad in the hole", often served with gravy and onions, or they may be cooked with other ingredients in a sausage casserole.

[Source: https://en.wikipedia.org/wiki/Sausage]