Those German immigrants who settled in eastern Pennsylvania did not invent sausage. They developed their taste for the robust meat in Germany, but found it translated well to the New World where they could still grow hogs and do their own butchering. Sausage was, and is, eaten both smoked and fresh. The fresh variety was either cooked and canned for future use or buried under fat in crocks kept in the cool cellar for more immediate use. Smoked sausage, after being smoked, hung in the attic, offering its spicy flavor throughout the winter. Both varieties were commonly prepared by browning the pieces and serving them with potatoes.