Thanks all for the sausage explanations
As to the explanation for coping with warm weather it's all too hard for me so I will go without until I can get a cool cellar for the drying
I am not totally ignorant of made up meats because my family were in food shops during the WW2, war when processed meats were basically unknown
So I started learning about food when I was about five years old standing on a box in the family bake-house preparing food to be cooked to sell in the shop
My father who was always a very inventive type obtained a food press
Aluminum container about the size of a small cake tin with a top that could be pressured down on a ratchet
Cooked various meats (lambs tongue being predominate) chopped into large chunks and combined and then set in gelatin and pressed to create a meat loaf, I do know that it sold like wildfire
