Sausage

Sausage is a preparation made from seasoned meat, fat and other ingredients, usually shaped in a casing or formed into patties. Sausages vary widely by region, meat species, grind, seasoning, casing, cooking method and preservation technique. Some are fresh and raw, while others are cooked, smoked, fermented or dry-cured.

Main categories

• Fresh sausage: raw and must be cooked before eating. Examples include many fresh pork, Italian and Toulouse sausages.
• Cooked or emulsified sausage: finely processed and cooked under controlled conditions, as with many frankfurters and mortadella products.
• Smoked sausage: exposed to smoke as part of its flavouring or processing; it may be raw or cooked depending on the product.
• Fermented and dry-cured sausage: made using controlled fermentation and drying, as with many salami and saucisson sec styles.
• Blood sausage: made with blood and other ingredients, such as French boudin noir or British black pudding.

Basic sausage components

Meat provides flavour and structure, while fat contributes juiciness and texture. Salt seasons the mixture and helps extract functional proteins that bind the ingredients. Spices, herbs, aromatics, water or ice and other binders may be included according to the style. Natural casings are made from animal-derived membranes; artificial casings may be collagen, cellulose or other materials, and are not all edible.

Production and kitchen use

Fresh sausages may be grilled, roasted, poached or pan-fried. Cooked sausages may be reheated or served according to their label and product specification. Fermented and dry-cured products require controlled processes involving time, temperature, acidity and water activity. Use the correct method for the actual product rather than assuming all sausages are interchangeable.

Food-safety note: follow the supplier’s label and validated process for storage, cooking, cooling and ready-to-eat status. Keep raw sausage separate from ready-to-eat foods.

Terminology: French saucisse commonly refers to a sausage for cooking, while saucisson often refers to a larger cooked or cured sausage sliced for service; usage varies.