The meaning of the word “Sausage” in the dictionary means “Chopped or ground meat that has been blended with spices and other seasonings and usually stuffed in natural or manufactured casings”.
The origin of meat processing is lost in antiquity but probably began when mankind learned that salt is an effective preservative. Sausage making evolved as an effort to economize and preserve meat that could not be consumed fresh at slaughter. Sausage makers use almost all parts of the animal carcass that cannot be used in other ways.
The less tender cuts and organ meats are ground, spiced and made into delicious sausages. The procedure of stuffing meat into the sausage casings remains basically the same today as in the olden days. However, sausage making has now become a culinary art and is now available in a great number of varieties and flavours. Sausages have grown in popularity over the centuries. Today more than 250 varieties of sausages are manufactured and sold worldwide. Some of these varieties can actually be traced back to the town and country of origin. The contemporary role of sausage fits conveniently into our modern lifestyles as an elegant appetizer for entertaining as well as the main course in “quick-and-easy” meals. Sausages are made from beef, veal, pork, lamb, poultry and wild game, or from any combination of these meats. Traditionally, sausages were formed into a symmetrical shape, but now they can be found in a variety of shapes and sizes to meet consumers’ needs and fancies. Here is an easy recipe for making sausages at home!!
Makes around 15 sausages
Preparation time 1 hour

Ingredients
1 kg Ground pork (add a sufficient amount of small finely cut pieces of Fat to the mince)
2 pieces cinnamon about 1 inch each
4 cloves
1/2 teaspoon nutmeg powder
Salt to taste
2 teaspoons pepper corns
A pinch of nutmeg powder
1 teaspoon garlic paste
2 tablespoon chopped coriander leaves (optional)
Sufficient quantity of casing for stuffing the sausages

Roughly powder the cinnamon, cloves and pepper. Mix all the ingredients together well and stuff into the casing. Grill or Fry when required. These sausages should be kept in the refrigerator and used up within 2 weeks as no preservatives have been used.