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Sausage

Also indexed as: Bockwurst, Bologna, Chorizo, Deviled Ham, Dried Beef, Frankfurters, Head Cheese, Hot Dogs, Jellied Beef Loaf, Kielbasa, Knackwurst, Liverwurst, Pepperoni, Salami, Scrapple, Thuringer, Weisswurst

Different seasonings give sausages their unique flavors, while the addition of breadcrumbs changes the texture.

Sausage is a prepared or processed product made of chopped or ground meat, poultry, or even fish. Sausage is usually made from scraps that may come from any part of the animal carcass, including blood, organ meats, and fat. Different seasonings give sausages their unique flavors, while the addition of grains or breadcrumbs changes the texture. Sausages are not a new invention; people have been making and eating them at least since the 9th century BC, when sausage was mentioned in Homer’s Odyssey.

Varieties

Sausage may be sold in bulk like hamburger, or stuffed into casings to make links. Fresh sausage is made from raw meat, spices, and grains or breadcrumbs. Cooked sausage is ready to eat.

Dried beef (also called chipped beef) is cured, smoked, dehydrated, and thinly sliced beef packed in cans or jars.

Jellied beef loaf is cooked, shredded beef in gelatin.

Blood sausage is cooked pork mixed with beef blood, gelatin, and spices.

Bockwurst, fresh or cooked, is made of veal and pork with seasonings, milk, and eggs.

Bologna is a cooked, smoked sausage that tastes something like a hotdog and is sold in rings or slices. Chorizo is a highly spiced dry pork sausage of Spanish origin.

Deviled ham is a cooked canned spread made of ground ham and seasonings.

Frankfurters (also called hot dogs or wieners) are a cooked sausage made of seasoned, finely ground beef, pork, chicken, or turkey.

Head cheese is made of chopped cured pig’s head meat and gelatin.

Italian sausage is a coarse pork sausage usually flavored with fennel, and may be highly spiced.

Knackwurst is a cooked smoked sausage similar to hot dogs or bologna but more highly seasoned.

Liver sausage (also called braunschweiger or liverwurst) is a cooked sausage made of ground pork liver, seasoning, and spices.

Pepperoni is a dry, highly spiced sausage used primarily as pizza topping.

Polish sausage (kielbasa) is made of ground lean pork and beef, seasonings, and garlic.

Pork sausage is made of fresh pork seasoned with black pepper, nutmeg, sage, and other spices.

Salami is a dry sausage, usually made of beef and pork, highly seasoned with garlic, salt, pepper, and sugar.

Scrapple is ground cooked pork mixed with cornmeal or flour.

Thuringer is a pork sausage, smoked or unsmoked, seasoned similarly to salami.

Vienna sausages are small sausages that taste similar to hotdogs, canned packed in water.

Weisswurst is a fresh, white-colored, mildly spiced sausage made of pork and veal.

Buying and storing tips

Check the “Sell By” date on the package. This date indicates the last day the sausage should be offered for sale. Meat and poultry should be prepared as soon as possible after the date of purchase, and used beyond the “Sell By” date only occasionally, if at all.

Storage methods for sausage depend on whether it is a fresh, semi-dry, or dry type. Leave sausage its original wrapping. Over-wrap fresh sausage with foil to keep meat juices from contaminating other food, and store in the coldest part of the refrigerator for no more than two days. Semi-dry sausage keeps two to three weeks in the refrigerator. Dry sausage keeps four to six weeks refrigerated.

To keep fresh sausage longer than two days, wrap in foil or freezer bags and store in the freezer for two to three months. To quick-thaw, place sausage in a shallow baking dish, cover, and defrost in the microwave for six to eight minutes. Separate sausage links. Break up sausage and turn several times while thawing.

Availability

Sausages are widely available in supermarkets and butcher shops.

Preparation, uses, and tips

Check carefully to see whether sausage is fresh or cooked. Fresh sausage must be cooked thoroughly before eating. Sausage is done when the meat is gray and the juices run clear. Cooked sausages only need to be heated through.

Frying

When frying sausage, prick the links with a fork to help release excess fat; drain cooked bulk sausage on paper towel before serving.

Grilling

Place sausage on a prepared grill with rack about 8 inches (20cm) from the heat source. Grill, turning frequently with tongs (a fork will pierce the sausage casing), until thoroughly cooked, 10 to 15 minutes.

Parboiling

Heat a heavy skillet over medium heat. Place sausage in skillet, add water or beer to cover, and cook until sausage is gray, about 10 to 15 minutes. After parboiling, sausage may be fried until brown.

Steaming

Bring a pan of water to a boil. Add precooked sausages. Cover, remove from heat, and let stand for 10 to 15 minutes. Vigorous boiling may cause sausages to split.

Nutritional Highlights

Bologna (beef), 1 medium slice
Calories: 88
Protein: 3.5g
Carbohydrate: 0.22g
Total Fat: 8.1g
Fiber: 0.0g

Pepperoni, 5 slices (pork, beef)
Calories: 137
Protein: 5.7g
Carbohydrate: 0.78g
Total Fat: 12.1g
Fiber: 0.0g