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Sausages For A Delicious Treat!
Sausages are either ready to eat or not. They can be made from red meat, poultry. Uncooked smoked sausages containing pork must be treated for trichinae. Ready-to-eat sausages are dry or semi-dry. Dry sausages may be smoked or cooked. Semi-dry sausages are usually heated in the smokehouse. There are different types of sausages.
Cooked
Sausage
Cooked
sausages
are
made
with
fresh
meats
and
then
fully
cooked.
The
sausage
can
be
either
be
consumed
immediately
after
cooking
or
usually
reheated
before
eating.
The
popular
varieties
of
cooked
sausages
are
Braunschweiger,
Veal
sausage
and
Liver
sausage.
Cooked
Smoked
Sausage
It
is
as
same
as
cooked
sausage.
The
only
difference
is
that
it
is
cooked
and
then
smoked.
It
can
be
consumed
in
a
hot
or
cold
state.
Examples
include
Wieners,
Kielbasa
and
Bologna.
Fresh
Sausage
Fresh
sausages
are
made
from
meats
that
have
not
been
previously
cured.
This
sausage
must
be
refrigerated
and
thoroughly
cooked
before
eating.
Examples
include
Boerewors,
Italian
Pork
sausage,
Fresh
Beef
sausage
and
the
British
Banger.
Fresh
Smoked
Sausage
This
is
a
fresh
sausage
that
is
smoked.
After
smoking,
the
sausage
can
then
be
refrigerated
and
cooked
thoroughly
before
eating.
Examples
include
Mettwurst
and
Roumanian
sausage.
Dry
Sausage
Made
from
a
selection
of
meats.
These
are
the
most
complicated
of
all
sausages
to
make.
Once
produced
this
type
of
sausage
can
be
readily
eaten,
and
will
keep
for
very
long
periods
under
refrigeration.
Examples
include
Salami's
and
Summer
sausage.
British
sausages
This
is
also
commonly
known
as
Bangers
they
are
a
fresh
pork
sausage
and
all
have
a
certain
amount
of
bread
crumb
in
them,
the
predominant
flavour
is
derived
from
sage,
Irish
sausages
are
very
similar.
They
are
traditionally
stuffed
into
Hog
casings.
Italian
sausages
This
is
the
sausage
of
pizza
and
can
be
frozen
in
bulk
or
stuffed
into
hog
casings
for
sandwiches.
The
predominant
flavour
is
derived
from
fennel
and
the
meat
is
pork.
Bratwurst
Bratwurst
is
the
sausage
of
October
fest.
It
is
made
from
pork
and
veal
and
a
long
list
of
spices.
In
this
country
it
is
stuffed
into
hog
casings
but
in
parts
of
Germany
the
favourite
is
the
sheep
casing
size.
Summer
sausage,
Salami
and
Beer
sticks
These
are
fermented
sausages
made
from
pork
and
beef.
Summer
sausages
are
cooked,
Salami
sausages
are
dried
and
beer
sticks
can
be
either.
The
summer
sausages
can
be
stuffed
into
fibrous
casings
or
beef
middles
for
the
traditional
size.
They
can
also
be
stuffed
into
sheep
casings
for
beer
sticks.
As
there
is
a
great
deal
of
shrinking
in
Salami,
they
cannot
be
stuffed
in
fibrous
casings.
Liver
sausage
and
Braunschweiger
These
are
cured
sausages
made
from
pork
liver
and
pork
hearts.
Braunschweiger
is
smoked
after
cooking.
They
are
best
stuffed
into
beef
middles,
as
fibrous
casings
do
not
shrink
with
the
sausage.