History of Sausage Making
Sausage and the careful art of creating it have their roots in the rich historical traditions of ancient Europe. It came to be at the same time animals were domesticated and, subsequently, surplus meat was able to be preserved. It is believed that the Romans were among the first to preserve meat in sausage form. They learned over time that salt, smoking methods, and spices improved the process and the taste, and by the middle ages, sausage was being made all over the continent.
Today sausage may be found in every corner of the world. In some cultures, like the grilling- and sports-focused one of the United States, sausage is an integral element of gathering and celebration. What started hundreds of years ago as a salting-drying-preservation technique, has turned into a popular art form available in untold varieties. The shape of sausage and the process of stuffing it into casings have remained virtually unchanged over time; what is stuffed into said casings, however, is changing every day.
Sausage-making is now widely regarded as a honed craft. Around the globe, sausage itself is recognized not only for its protein-packed, vitamin-rich health benefits, but also for the creative and time-honored process that brings it all together. Queen City Sausage, years and years and oceans apart from ancient Rome, is proud to continue the tradition craft sausage-making. Just like the best-respected restaurant chefs who hand-select their ingredients from the freshest of nature’s bounty to orchestrate works of edible art, Queen City Sausage craftspeople take great care in blending their personal sausage savvy earned from years of experience, and the just-right combination of spices, to deliver link after link of craft sausage.
Parboil with beer
In a pot placed directly on the grill, add your favorite beer and Queen City sausages. Before they even touch the grates of the grill, allow the sausages to simmer in the beer for about 5 minutes.
Once the grill has warmed to a medium-low temperature, and the sausages have been heated throughout, remove them from the beer and place them right on the grill. Cook each link slowly over low heat to preserve its juices and optimize flavor. High heat leads to burnt casings, overcooked sausages, and flame flare-ups; grill slowly and carefully.
Forks pierce sausage casings and allow juices to escape. Avoid flare-ups and dry sausages by turning them often with tongs.
Note: More cooking time may be necessary when cooking raw sausages.