Humans may disagree on a lot, but we all love sausage. Whether you’re snapping into the casing of an Armenian sujuk, a Cantonese lap cheong, a German bratwurst or a Chicago-style frankfurter, the basic idea—small pieces of animal protein, fat and seasoning stuffed into a tube—has remained virtually unchanged in the millennia since its inception. The first discovery was that salt and smoke could keep meat fresh longer (the English word sausage derives from the Latin salsas, meaning “salted”). The next revelation was that undesirable casualties of the butchery process (entrails, viscera, skin, facial cartilage, connective tissue, etc.) could be made edible—and tasty!—when combined with chunks of fat and seasoning. And the final realization was all about efficiency: The whole thing could be conveniently packaged and easily transported within the (now empty) intestine of This story is from Kinfolk Issue Thirty-Four Buy Now Related Stories Food Issue 19 My Kitchen Table: Dominique Crenn French-born chef Dominique Crenn knows how to keep a level head and relishes the nights when she gets to cook to her own soundtrack. Food Issue 19 Recipe: Chamomile Cookies When your day is filled with too much excitement, taking time to sit quietly with these calming morsels and a cup of tea could be just the antidote. Food Issue 19 The Spicy Menu Nothing gets our hearts racing and noses running like a healthy dose of heat, but chile isn’t the only ingredient that gets our blood pumping. Food Issue 18 The Black and White Menu Despite being devoid of color, this menu is by no means short on taste—by limiting some of our senses, we can amplify others. Food Issue 17 Lunch with Peter Miller: White Bean Soup with Garlic and Sausage Lunch at the Shop: Seattle bookshop owner Peter Miller discusses the meaning of sitting down for lunch with your co-workers. Food Issue 17 The Blood Menu When we think of blood relatives, we consider comfort food, handed-down recipes and sharing meals with our families.