The right mixture
Sausages, in contrast to the sausages known in ancient Greece, appeared several centuries ago. Germany is considered their homeland, and the official creator is Johann Lanner. True, he did not invent, but corrected the old, folk recipe – abandoning one type of meat, Lanner mixed beef with pork. So the standard familiar to us was laid. It happened on November 13, 1805 in Vienna (where Johann Lanner moved from Frankfurt).
The new (more precisely, improved) product was in great demand – sausages scattered like hot cakes (sorry for the tautology).
Complete with bun
Sausages found a second life overseas, in the States. New Yorker Charlie Feltman (who arrived in America from Germany) in 1868 began selling hot buns with sausages. It was simple and brilliant. This is how hot dogs appeared, turning sausages into a real hit of street food – and into one of the symbols of the United States.
“If you don’t have a photo taken eating a hot dog, you won’t see an election victory in this country,” joked Nelson Rockefeller. Rockefeller himself rose to the rank of vice president, but did not become president, although he ran three times. Apparently he ignored his own advice.
What about the classics
When sausages appeared in Russia, we do not know. But not much later than in other countries. Sausages in a variety of forms – with garlic, Madeira, with cabbage – are mentioned in the story of Saltykov-Shchedrin, dated 1876.
And here are the lines from Chekhov’s “New Year’s Martyrs” (1886): “The merchant Dunkin had … He pestered me so that I drank cognac and ate sausage with cabbage …”.
In general, Russian people knew about sausages, appreciated them and ate them with pleasure (when they could afford it).
On an industrial scale
In pre-revolutionary Russia, the production of sausages was manufactory, not in-line. On an industrial scale, they began to be produced only under Soviet rule. This started in 1936. The initiator was the head of the food industry, Anastas Mikoyan, with Stalin’s approval. Two dozen large 20 meat processing plants were built and sausages went to the people. For a long time they were sold in canteens and cafes – that is, exclusively in the catering system. In free sale, they appeared only in the sixties. And quickly became a shortage – demand outstripped supply …
- Sausages – 4 pcs.
- Potatoes – 2-3 pcs.
- Onion – 1 pc. (small)
- Carrot – 1 pc. (small)
- Vegetable oil – 2 tbsp.
- Greens – 1 bunch
- Salt, pepper to taste
Step by step cooking recipe
- Cut potatoes, put to boil in a pot for soup.
- Chop the onion and carrot and sauté in butter until soft.
- Clean the sausages from the film and cut (you can circles).
- When the potatoes are ready, add the vegetables from the pan to it. Put sausages there and cook until boiling.
- Add salt and pepper, cook – so that it does not boil – a few minutes and turn off the heat.
- Cover and leave for another 3-5 minutes.
- Pour the soup into bowls and sprinkle with chopped herbs.
- Cauliflower – 200 gr.
- Tomato – 1 pc.
- Sausages – 2 pcs.
- Eggs – 2 pcs.
- Cream – 100 g.
Step by step cooking recipe
- Boil the washed cabbage – so that it is almost ready. Place in an oiled baking dish.
- Top with diced tomato and sausages (cut into circles).
- Make an egg-sour cream mixture, salt it.
- Pour the contents of the mold with the mixture and put in the oven (180 degrees) for half an hour.