Sausage making was originally developed as a means to preserve and transport meat. Primitive societies learned that dried berries and spices could be added to the dried meat. By 600-500 BC there is mention of sausages from China, Rome, and Greece.

Fresh sausages are not heat treated and they are sold in a raw state. In principle, fresh sausages are not cured. Fresh sausages actually comprise the mixtures of meats, fat and spices stuffed into casings with the intention that the consumer himself cooks them prior to serving. In many countries they are manufactured on request in butcher shops.

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