Why does sausage taste so damn good?

>>8616132
>This bait

>>8616133
How it it bait? Sausage is fucking delicious.

>>8616132
Meat and fat

Meat, fat, salt, fermentation.

>>8616132
salt and fat

>>8616132
The shape obviously.

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>>8616138
It's not pic related

i had this spiral shaped sausage in germany and it was so damn good

Threre are three chemical components in cured meats that make it taste so good:

Oxilbacilicum P.
Iniserocretum Salicylic A.
FilAdilliumGrastum

The aforementioned blend and meld into a meat like product is gets enjoyed by a fair amount of men.

>>8616504
You sure that wasn't a duck penis, anon?

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>>8616521
1/10 for making me google FilAdilliumGastrum to see if you had plagarized it.

But i like this thread, I've eaten a link of chorizo and a link of fuet so far this week and some of this in the morning will make for a glorious day 7.

Food preservation

Ye people of olde realized their steak was going bad quickly so they decided to dice it up and mix it with some preservatives and smoke it.

That actually also implies that today's meat industry produces sausages just because there is demand for it. It's not even necessary anymore.

It's still a decent way to sell your leftovers though.

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>>8617352
>That actually also implies that today's meat industry produces sausages just because there is demand for it. It's not even necessary anymore.

That could be said about all meat, numbnuts. And what the corporate meat industry produces in the US under the moniker "sausage" is a far cry from real sausages. For one thing, fresh sausage needs no preservatives, yet they add a shit ton. The US corporate "smoked" sausages have never been near a smoker. US corporate doesn't even attempt dry cured sausages. If you want decent sausage in the US and you don't live in a major metropolitan area, you have to make it yourself.

it's the phallic shape