Sausages For A Delicious Treat!

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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.