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Sausage | Food | A sausage is a food that is typically made from ground meat (generally beef or  pork), and optionally added with spices, herbs, and salt, and although sausages for vegetarian are available. Saussiche, an Old French, from the Latin word salsus, meaning salted, is the original word of sausage.

Formerly, sausages were produced in a casing that traditionally made of pig intestine, but now it can be made from synthetic. And typically some sausages are cooked during processing and then the casing may be removed afterwards.

A well as similar food products, sausage making is a traditional food preservation technique. Sausages may be preserved by drying, curing, or smoking.

There are countless varieties of sausages. Traditionally and still commonly from pork, sausages can be made of BEEF, mutton, veal, chicken, lamb,tofu, or variety of meats. When the meat is mechanically deboned, may contain pieces of nerves, tendons, blood vessels or bone. Sausages can also contain water, fillers, sugars, spices, smoke, preservatives and other ingredients. Synthetic casings from collagen (edible) or cellulose (not edible) have virtually replaced natural gut.

Fresh sausages are usually made from meat that has not been cured. They are crushed, meaning that they are made of meat finely or coarsely pulverized into small pieces. They are usually experienced, but they can also be cured, and many contain binders or extenders. Many are rough (long sausages, Toulouse sausages, merguez, chipolatas, breakfast sausages, etc.). Fresh sausage may be boiled, grilled, fried, boiled or fried. Prick with a fork before cooking so that the melted fat to drain. Start cooking over low heat. Add a small amount of water to prevent the sausages from sticking. Fresh sausages must be refrigerated and cooked before eating.

Cooked sausages (Frankfurt sausages, Polish sausages, saveloy, cocktail sausages, Chinese sausages, Vienna sausages, Bologna, liverwurst etc.), sometimes called "pre-cooked sausages," are made from fresh meat, seasoned and then fully cooked. They are sometimes smoked and dried. They must be kept refrigerated. The Frankfurt sausage, or "frankfurter" (hot dog) as it is more commonly known, is a cold-smoked pork sausage of German origin. Though it has been pre-cooked, cooking it again before eating is highly recommended. Many cooked sausages have also been smoked after cooking (kielbasa, Bologna). In the United States, fresh-cooked sausages are most popular, particularly those found in cased links (Italian sausage, bratwurst).

Dry sausages (Genoa salami, German salami, sopressatta, pepperoni, chorizo, rosette sausage) have been cured, then fermented and dried. Some are smoked. They are generally eaten cold and will keep for a long time. Dry sausages require more time to make, and are very concentrated. 


Semi-dry sausages (Mortadella, Thuringer, summer sausage) are typically heated in a smokehouse to fully cook, but only partially dry them. They are generally semi-soft sausages, and like fully-dried sausages they have undergone a process of fermentation. Most are seasoned before cooking.

Choose: smooth sausages that are not sticky and have an even color. Dry sausage should be very firm, have a good aroma and be covered with a "bloom" (small white spots the size of a pinhead). Check the use-by date of vacuum-packed products.

Several dry and cooked sausages are generally served in thin slices. They are served as an hors d'oeuvre or main dish. They are used on canapés and sandwiches. Sauces such as Worcestershire, ketchups, mustard, chutneys and marinades work very well with sausages.

The nutritional value of sausages vary to the proportions and ingredients. They are usually much fat, salt and high in calories. They contain additives and less protein than meat. Smoked sausages contain water and fat for almost three-quarters of the weight.