The history of Sausage is as long as the history of Man and Civilization.

Over the last thousand years, Sausage Making became a venerable and highly   developed craft. Its practitioners fostered a rich tradition -- at once cosmopolitan and personal. In many cases families carried their particular art down through dozens of generations and across dozens of nations with each "wurstmacher" contributing his taste and heritage to his art, which was also influenced by the demand of the marketplace and available ingredients.

With the advent of the Industrial Revolution, the 20th Century exploded with new  technology and added billions to the  world's population. At first, the goals of  mass production were primarily "quantity"  and "speed". Gradually "quality" struggled  toward the forefront of new technology.
 

The meat processing industry faced the challenges of "efficiency and quality" and overcame other adversities as well, allowing it to develop quality products that met food safety standards.

Today in the 21st Century, literally thousands of varieties of traditional and 'designer' sausage are produced worldwide. And while there are now three basic types of sausage casings (Natural, Collagen and Cellulose -- collagen and cellulose casings are relative newcomers in the artificial casings field, born of necessity due to the ever-increasing demand for this marvelous staple throughout the 20th century), Natural Casings are still the preferred choice among discriminating sausage chefs everywhere.

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