- Category
- Meat
- State
- Other
- Usual unit
- unit
What it is
A sausage is an elongated meat product, usually made from minced or finely ground meat, fat and seasonings, and often filled into a casing. Recipes and processing vary widely: fresh sausages need cooking, cooked styles may only need heating before serving, and smoked or cured products have different preparation. The meat, grind, spices, size and additional ingredients can also differ. So “sausage” does not describe one uniform product, and the name alone does not tell you whether it is ready to eat. Check the label of the specific product to identify its ingredients and preparation instructions.
When to use it
Choose sausages when you want a substantial ingredient for a simple meal, a sandwich or a shared dish. Fresh sausages can be pan-fried or grilled as the centre of a meal; cooked ones can be convenient to heat and serve; and cured products may be served cold when appropriate for that product. Sausages can also be sliced or crumbled into mixed dishes. Before choosing how to use one, identify its type: appearance and product name alone do not establish whether it needs cooking.
How to use it
Read the label to confirm whether the sausage is fresh, cooked or cured, and follow the directions for that product. Fresh sausages must be cooked before eating and can be pan-fried or grilled. Cooked sausages may be ready to heat and serve, but do not assume every style is prepared the same way. For a sandwich, serve one in bread and add mustard or sauerkraut if they suit the style. You can also slice or crumble sausages into a mixed dish. Choose the cooking method and time according to the package directions, since sausages vary in size and processing.
Flavour and texture
Flavour can range from mild to strongly seasoned or smoky, depending on the recipe and processing. Some sausages have a fine, even texture; others have a more noticeable grind. The meat, fat, seasonings and added ingredients all affect the result, so sausages do not all taste or feel alike. Cooking can also change the exterior and interior texture.
How to choose it
Choose a style for the intended use: fresh for cooking, cooked for heating, or cured when that is the type you want. Read the product name and ingredient list to identify the meat, seasonings and possible added ingredients such as soy or milk proteins. Check the package for preparation and storage directions as well. Do not infer the contents from colour, branding or appearance alone.
Storage
Fresh, cooked and cured sausages may have different storage requirements. Keep the product as directed on its package and check the instructions after opening. Do not apply the directions for one style to another or assume a cured product can be stored like a fresh one. If you are unsure how to store it, follow the manufacturer's information.
Substitutions
Another sausage may work in a recipe if its texture and seasoning suit the dish, though the finished flavour will change. For a recipe that uses crumbled sausage, seasoned ground meat can be an alternative, but it may not reproduce the original product's fat, texture or other ingredients. Adjust the seasoning and follow cooking directions for the substitute you choose.
Common mistakes
A common mistake is treating all sausages alike. Fresh sausages need cooking, some cooked styles are heated before serving, and cured products are made differently. Do not choose a method based only on the name or appearance; check the label. It is also worth checking the ingredients, since recipes and potential allergens vary between products.
Safety and allergens
Check the package to see whether the product needs cooking or only heating, and follow its directions. Do not assume every sausage is ready to eat: fresh sausages must be cooked before consumption.
Culinary uses
- Main ingredient
- Filling for sandwiches and hot dogs
- Flavorful addition to mixed dishes
Recommended techniques
- Grilling
- Pan-frying
- Boiling or heating, when suitable for the product
Pairs well with
- Bread or hot-dog rolls
- Mustard
- Sauerkraut
Frequently asked questions
Do all sausages need to be cooked?
No. Fresh sausages need cooking; some cooked sausages only need heating, while other styles may be served as directed on their package. Check the specific product.
What meat is used in sausages?
They can be made with different meats, including pork, beef or poultry, and some combine more than one. Check the product name and ingredient list to find out what a particular sausage contains.
Can sausages contain allergens?
Yes. Depending on the recipe, they may contain ingredients such as soy or milk proteins; some products may also contain cereals. Check the ingredient list and allergen information on the package.
Estimated nutrition
- Fat
- 18.2 g
- Saturates
- 2.93 g
- Carbohydrate
- 8.09 g
- Sugars
- 0 g
- Fibre
- 2.8 g
- Protein
- 20.3 g
- Salt
- 2.22 g
Sources and review
Automatically researched, cross-checked and validated content. Sources consulted:
- Client Challenge doi.org
- The Essential Glossary of Cooking Terms for the Culinary Arts - Escoffier escoffier.edu
- Agencia Española de Seguridad Alimentaria y Nutrición aesan.gob.es
- Building Communication between Serve City and the Hamilton ... etd.ohiolink.edu
- EFNEP Hispanic Heritage Recipes | Community Nutrition | Extension/College of Agriculture, Health & Natural Resources | University of Connecticut communitynutrition.cahnr.uconn.edu
- Safe & Healthy Food Pantries Project - Health & Well-Being health.extension.wisc.edu
- Tipos de salchichas: variedades y características campofrio.es
- La vuelta al mundo en 55 tipos de salchichas directoalpaladar.com
- Food Resources | CAES Field Report fieldreport.caes.uga.edu
- Preserving foods: Fruit juice and apple cider | Servicio de Extensión de OSU extension.oregonstate.edu
- Time, Temperature, and Pressure in Canning Foods extension.psu.edu
- Salchicha - Wikipedia, la enciclopedia libre es.wikipedia.org
- Ingredientes de las salchichas: ¿qué contienen? | Consumer consumer.es
- Breve recorrido por la historia de la salchicha montealbor.com
- - YouTube youtube.com
