Sausage
A sausage is a tubular foodstuff comprising of an outer casing (or skin) and a filling.
Ingredients
Although historically the casing was made of animal intestine, artificial materials are now sometimes used. Traditionally made sausages are still made using intestines. The sausage filling usually comprises of minced and seasoned meat (such as pork or beef although cheaper mass produced sausages contain "fillers" such as rusk or breadcrumbs and are often made with mechanically recovered meat. Vegetarian sausages, often soy based, are now available. Vegetables, chili and condiments such as mustard can be added for flavour.
Cooking
Sausages are cooked by grilling, frying or oven baking. Grilling or baking are said to be the most healthy option as much of the fat drains out of the sausage this way.
Serving
Sausages are often served as a quick, convenient meal in the form of a hot dog. In Britain they are traditionally served with mashed potatoes or as part of a cooked breakfast.
Sausage types
There are many different types of sausage. Here are some of the more notable ones.
- Cumberland sausage- From the UK county of the same name. Sold by length and cut from a long coil rather than as individual sausages.
- The Frankfurter - Common hot dog sausage.
- Lincolnshire sausage - Another UK regional variety.
- Glamorgan sausage - A Welsh sausage.
- Saveloy - Sold in Chip shops.
- Lancashire Black Banger - Another UK variety. Black Pudding is added to minced pork to create the distinctive color.
- The Great British Banger - Famous British staple and part of a cooked breakfast or "fry up".
- Salami- A cured sausage usually eaten sliced and cold in a sandwich.
- Brighton Sausage - As Brighton is a port town, it is made using salt beef rather than pork. Often part of a Brighton hot lunch, the regional meal.
- Merguez - Firey hot French sausage flavoured with red chillis. Based on an Algerian recipe.
- Boerwors -South African beef sausage.
- Lorne Sausage: a rectangular beef slicing sausage, fried or grilled, and an essential component of a Full Scottish Breakfast. It has the quality of not tasting of very much.