{"id":88741,"date":"2019-07-19T13:00:48","date_gmt":"2019-07-19T17:00:48","guid":{"rendered":"https:\/\/valorguardians.com\/blog\/?p=88741"},"modified":"2019-07-08T09:49:31","modified_gmt":"2019-07-08T13:49:31","slug":"weekend-open-thread-265","status":"publish","type":"post","link":"https:\/\/www.azuse.cloud\/?p=88741","title":{"rendered":"Weekend Open Thread"},"content":{"rendered":"
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Sausages – eat your heart out<\/figcaption><\/figure>\n

Someone said “sausages” and I had this photo of Johnsonville’s patties spattering in a skillet.<\/p>\n

Here’s a little history on sausage as a general subject from The Spruce Eats:<\/p>\n

The word sausage<\/em>\u00a0comes from the Middle English\u00a0sausige<\/em>, which came from sal, Latin for salt. In France they are\u00a0sausissons<\/em>\u00a0and in Germany,\u00a0wurst<\/em>. In practice for over a millenia sausage-making was originally a method used to preserve meats, especially lesser cuts.
\nToday, sausage-making has become an art. More than 200 different varieties of sausage are made in the United States alone, and thousands more worldwide, varying by regional tastes and ingredient availability.\u00a0Hot dogs<\/a>\u00a0are popular in the United States, sausage is the ultimate\u00a0Finnish fast food<\/a>, and seafood sausages are popular in Asia.
\nTraditionally a meat product, creative chefs are making sausages from vegetable and seafood blends for those who eschew meats. There are even meat and rice blends available in sausage casings called boudin, pronounced boo-dan, made popular in Southern states such as Texas and Louisiana. Boudin sausage is becoming more popular, and the ingredients more complex, as it gains exposure. Emeril Lagasse has shown an interest in the dish and has taken the traditionally pork and rice dish to another level with unique mix-ins that more cooks are expanding on.<\/p>\n

Excerpted from: https:\/\/www.thespruceeats.com\/history-of-sausage-1807660<\/a><\/p>\n

Thanks to people who never threw away a scrap of meat, fatty or otherwise, but turned it into something useful and tasty, we now have a wide variety of sausages, and the wherewithal to make sausage gravy and biscuits.<\/p>\n

Have a great weekend!<\/p>\n","protected":false},"excerpt":{"rendered":"

Someone said “sausages” and I had this photo of Johnsonville’s patties spattering in a skillet. Here’s … Weekend Open Thread<\/span>Read more<\/a><\/p>\n","protected":false},"author":653,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[221],"tags":[],"class_list":["post-88741","post","type-post","status-publish","format-standard","hentry","category-open-thread"],"_links":{"self":[{"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=\/wp\/v2\/posts\/88741","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=\/wp\/v2\/users\/653"}],"replies":[{"embeddable":true,"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=88741"}],"version-history":[{"count":1,"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=\/wp\/v2\/posts\/88741\/revisions"}],"predecessor-version":[{"id":89065,"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=\/wp\/v2\/posts\/88741\/revisions\/89065"}],"wp:attachment":[{"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=88741"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=88741"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=88741"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}