The famous sausage maker Johann George Laaner from Germany was the one who had invented hot dogs. In 1804, he moved from Frankfurt, where he studied butcher's trade, to Vienna and opened a butcher shop. A year later, Laaner offered shoppers his latest invention, a hot dog, called "Vienna" or "Frankfurt".

Before the Beijing Olympics, Usein Bols had 100 chicken nuggets a day for the whole week. He won 3 gold medals in the Olympics.

In Japan, red meat was banned until the arrival of Westerners. Because the emperor thought that it was red meat that promoted the growth of foreigner visits, he lifted the ban.

Salami "peperoni" is an American invention. In Italy, the word "peperoni" means pepper.

The “Chicken Fries” recipe originated in Scotland as locals tried to figure out how to make the most use of pork lard.

The terms "white" and "red" meat originated from the Victorian era's strict moral views. At that time, it was not accepted to publicly pronounce the words: breast and hip.

Two of the most unusual types of sausages are the "sweet sausage" (vegetarian, made from biscuits and condensed milk, which may also contain sprouted wheat, sea cabbage, and millet) and the "golden sausage". 

The so-called "blaue zipfel" is popular in northern Bavaria. Actually, it is not at all blue. The name comes from the production - sausages are cooked in large quantities of vinegar. They have a whitish color and a sour taste.

In one of Düsseldorf’s restaurants, one can taste the golden sausage – a typical sausage by content -, yet covered with a thin layer of 585 gold. The restaurant owner believes that gold is necessary for the digestive system and overall health.

Nowadays no one is surprised by cheese with mold, but sausage with mold is rare. In Italy, such sausages are called salami. They are matured in cool cellars. The salami overlaps with a greenish-yellow mold within about a month, which in turn becomes dense and gray within three months. This colour indicates that the sausage is ready for use.

The classic Nimberg sausages are the size of a small toe, so there are dozens of such sausages in one serving. In the Wurzburg area, on the other hand, meter-long sausages are crafted, which then are tied into the ring shape.

No human can compete with the predatory animal in meat-eating. For example, a wolf can eat 10 kilograms of meat at a time.

In 2013, the winner of the Hot Dog Eating Contest ate 69 hot dogs in 10 minutes.

One cannot find the origin of the sausages. The product has already been mentioned in ancient Chinese, Greek and Babylonian scripts. Most likely, sausages were also made by ethnic groups, who did not have their writing.

The ancient Scythians and the Athenians had already been eating meat. At that era, meat was considered a rare product. Bunnies and thrushes were served as delicacies at the dinner table. Only the elite was invited to try such dishes.

In ancient Rome, sausage production had reached industrial scale. Sausages were one of the largest parts of troop supply.

In medieval Europe, sausages were the food of aristocrats. They were made with the finest quality meat and overseas spices, which, at that time, were not accessible to everyone for their market value.

The sausage can be prepared in different ways. In Lithuania, for instance, it was made from smoked hunt meat and served uniquely during the festivities - by pouring an alcoholic beverage onto it and igniting the liquid. The Finnish sausages were baked on hot stones in the sauna.

Born and educated in Germany, Johann George Laner is known as the inventor of hot dogs. He indeed began to produce hot dogs after his transfer to Vienna. For this reason, the Austrians still rightly dispute the origin of the hot dogs.

The classic Italian salami sausage was made in a quite complicated fashion. Not only veal and pig meat, but also a donkey, elk, and turkey were used.

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The word "shashlik" comes from the Turkish language: "shish" - skewer; "lik" - the one on the skewer.

The modern type of barbecue originates from the French seafarers, who, on long journeys, have brought along live goats and, when necessary, grilled the whole goats on skewers, from the beard to the tail, the "barbe a queue".

Japanese use mainly seafood for making shashlik or "tempura". They do not like the smell and taste of smoke in the food, so pickled ginger is a must to get rid of it.

In ancient times, meat was not marinated. To soften the meat, it was soaked in wine, beer, or lemon juice. Australians used strong tea. The use of buttermilk, kefir or carbonated water in shashlik soaking was also a popular practice.

In countries with unique fauna, meat products from exotic native animals are a way of attracting tourists. For example, Australia offers kangaroo meat and Madagascar offers lemur meat dishes.