Ingredient: Sausages - Classification- English Speaking
Category: Meat - Butchery
Season: All
In the English-speaking world, the following distinction between fresh sausages, cooked sausages and dry sausages seems to be more or less accepted:
Cooked sausages are made with fresh meats and then fully cooked. They are either eaten immediately after cooking or must be refrigerated. Examples include hot dogs, Braunschweiger and liver sausages.
Cooked smoked sausages are cooked and then smoked or smoke-cooked. They are eaten hot or cold, but need to be refrigerated. Examples include kielbasa and Mortadella.
Fresh sausages are made from meats that have not been previously cured. They must be refrigerated and thoroughly cooked before eating. Examples include Boerewors, Italian pork sausage and breakfast sausage.
Fresh smoked sausages are fresh sausages that are smoked. They should be refrigerated and cooked thoroughly before eating. Examples include Mettwurst and Romanian sausage.
Dry sausages are fresh sausages that are dried. They are generally eaten cold and will keep for a long time. Examples include salami, Droë wors, Sucuk, Landjäger, and summer sausage. |