sausages

A sausage is a meat product made from ground or minced meat, fat, salt, and spices, stuffed into a casing and formed into links or other shapes. Sausages can be fresh or preserved by curing, smoking, or cooking. The term covers a wide range of products with varying textures and flavors.

Most sausages use pork as a base, but beef, veal, poultry, lamb, or game are common, and some include offal or organ meat. Important ingredients include fat for moisture and texture, salt for preservation, and a blend of herbs, garlic, chili, and sugar. Some varieties incorporate binders such as breadcrumbs, rice, or cereal. The meat mixture is ground, seasoned, and forced into casings, which may be natural intestines or synthetic materials.

Sausages are typically classified by preparation: fresh sausages that must be cooked before eating; smoked or cured varieties; and cooked or dried products. Emulsified types, such as frankfurters and hot dogs, are finely minced and emulsified, producing a uniform texture, while coarser sausages like bratwurst or andouille retain more visible chunks. Regional specialties include Italian sausage, chorizo, bangers, and morcilla (blood sausage), with numerous local styles worldwide.

History and production: sausages have ancient origins and have been used to preserve meat and utilize trimmings. Modern sausages range from small artisanal products to large-scale industrial items, often involving curing, smoking, and flavorings that reflect regional cuisines.

Safety and storage: refrigerate perishable sausages and cook fresh varieties to safe internal temperatures (about 160°F/71°C for most raw sausages; 165°F/74°C for poultry). Cured or dried sausages may be stored longer, but should still be handled according to label directions.