Sausage is a meat product usually made from ground meat, often pork, beef, or poultry, along with salt, spices and other flavourings. Other ingredients such as grains or breadcrumbs may be included as fillers or extenders. Some sausages include other ingredients for flavour.
The word "sausage" can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. When referred to as "a sausage," the product is usually cylindrical and encased in a skin.
Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing and the casing may then be removed.
Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, or freezing. Some cured or smoked sausages can be stored without refrigeration. Most fresh sausages must be refrigerated or frozen until they are cooked.
Sausages come in a huge range of national and regional varieties, which differ by their flavouring or spicing ingredients (garlic, peppers, wine, etc.), the meat(s) used in them and their manner of preparation.

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  1. Elawin

    Recipe Savoury Plait

    This simple recipe has been taken from a 1970's magazine, so the photo is not very good. However, the savoury plait is - it used to be my daughter's favourite! It can be eaten hot or cold, so makes ideal picnic food. Ingredients: For the shortcrust pastry: 4 oz. Cookeen (or other refined...
  2. F

    Recipe Tapas: Spanish Fresh Sausage & Chunky Potatoes.

    Photo Copyright: Francesca Guillamet Patata Bravas, or Spanish spicy potatoes are one of the most popular Spanish tapas in the country. However, this récipe is not Patatas Bravas, it is fresh grilled sausages served in a terracotta earthenware with chunky potatoes (the same chunky potatoes as...
  3. Cinisajoy

    Recipe Sausage Dip

    This is a very common dip in Texas. I will post the original then the variations. Sausage Dip. 1 pound ground beef 1 pound pork sausage 2 lbs Velveeta cheese (processed cheese spread)* 1 minced onion 1 can "Old El Paso" Jalapeño and tomato mix 1 can mushroom soup 1 teaspoon garlic powder. Cook...
  4. The Late Night Gourmet

    Recipe Scotch Quail Eggs with Mustard Sauce

    I've made scotch eggs, but I find that the huge size (1/4 pound of pork for each egg) is quite a commitment in terms of how much you have to eat. Quail eggs need about 1 1/2 ounces of sausage per egg, and so are more snack-sized. But, the eggs themselves are tough to work with because they're so...
  5. Morning Glory

    The CookingBites Recipe Challenge: Sausages

    Congratulations go to @epicuric who won the ingredient challenge "Vinegar" with a recipe for Bourbon Sauce and has chosen sausages (including vegetarian/vegan) as the next challenge ingredient. The sausage does not have to be made from pork - it can be beef, venison, wild boar, ostrich or...
  6. Cinisajoy


    Mod.Edit. This and the following few posts have been moved from another thread. Everytime you mention chorizo, I get confused. I do believe you are talking about some type of smoked sausage. Our chorizo we buy here doesn't look like that. It looks like breakfast sausage only finer and...
  7. epicuric

    Cooking sausages

    OK, I've been cooking sausages for quite a few years now, but I really haven't mastered the process. When I was young I remember them being pan fried, juicy and succulent with crispy bits of the sausage meat that had oozed out of the ends. They are the same at food fairs when tasting samples are...
  8. Fagioli con salsicce all'Uccelletto/Beans and sausage "at the birdie" - Tuscan recipe

    Fagioli con salsicce all'Uccelletto/Beans and sausage "at the birdie" - Tuscan recipe

    It's a typical dish of Tuscan cuisine and in particular of the Florence area. For preparation, the classic recipe recommends using cannellini beans, but other variants may also be used. The name comes from aromas (especially sage) that serve to flavor the birds so dear to the ancient Tuscan...
  9. Bruschetta starter

    Bruschetta starter

    Toasted slices bread fill with sausage, soft cheese and thyme. Baked for 10/15 minutes 180 degrees.
  10. SatNavSaysStraightOn

    Recipe Vegetarian cheese & 'mite sausages

    I've taken this recipe from one I found on a site called notquitenigella and modified it slightly to make it vegetarian. I'm still working on a vegan version in my head, so for the time being at least there is only a vegetarian one. I've always found that cheese and Marmite work really well...
  11. Yorky

    Recipe Sausage, Potatoes and Green Chilies

    Ingredients 400g Potatoes, peeled 4 Beef or pork sausages 1 Onion, chopped 6 - 8 Green cayenne peppers, chopped 1 tblsp Olive oil 3 Ripe tomatoes, peeled and roughly chopped Salt and freshly ground black pepper 100 ml water Method Cut the potatoes into 20mm cubes. Heat the oil in a large...
  12. Yorky

    Bangers and Mash (Beryl the Peril style)

    Bangers and mash with Yorkshire dhal and onion gravy:
  13. SatNavSaysStraightOn

    Recipe Mushroom, Apricot and Coriander Sausages

    This is another of my 'really old' recipes from the Vegetarian Good Food Magazine which no longer exists. It is, however, adapted and modified to my needs and only loosely based on the original recipe. They make a dark sausage, that is spicy, but not hot spicy if you follow me. You can modify...
  14. J

    Calling all sausage lovers!

    Hi Everyone! I work as a Researcher for a television production company called Rumpus Media. We are making a documentary and are are looking for a contributor who LOVES sausages and meat in general. If you yourself would like to contribute, or could recommend someone, than please contact me at...
  15. BrainBanquet

    Recipe Sausage & Bean Hotpot

    Sausage & Bean Hotpot by BrainBanquet posted Jun 15, 2016 at 11:29 AM A really tasty recipe, simple to make and the kids love it. I usually leave out the black treacle as it doesn't seem to need it (plus black treacle always seems to be one of those things that hangs around the store cupboard...
  16. Caribbean girl

    Recipe One Pot Andouille Sausage Skillet Pasta

    http:/ This is a quick and easy-to-prepare pasta meal. Only one pot is needed for cooking this meal. Ingredients: 1 tablespoon olive oil 2 cloves garlic, minced 1 onion, diced 1 (12.8-ounce) package smoked andouille...
  17. sidevalve

    Sausages in the states ?

    Just a question to you guys in the states [or anywhere else really] - do you have sausages over there ? Never seem to be mentioned either on TV or by any Americans we've met. I don't mean things like salami or hot dogs but real sausages as in beef, pork, pork and apple, Lincolnshire, Cumberland...
  18. kgord

    Rasins, Chestnuts sausage or stuffing additives

    I am usually a purist and only put spices in my stuffing, however I have heard of all of these being added, and have tried different stuffing types. I have also heard of using oysters in stuffing. What do you add to your stuffing, or are you a a purist?
  19. C

    Recipe Guinness® and Jameson® Baked Beans

    “And you’ll miss me more as the narrowing weeks wing by. Someday duly, oneday truly, twosday newly, till whensday.” James Joyce, Finnegans Wake Ingredients 3 ounces salt pork* 1 lb diced onion 3 tablespoons garlic (diced) 2 lbs dried great northern beans(Or any other white bean) 3 (14 1/2...
  20. Q

    Do you make your own sausages?

    My uncle just got a new sausage machine and he's super excited to try it out. It got me wondering if homemade sausages were actually any better than store-bought? Is it actually worth the effort?
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