Chopped meat, mostly beef or pork, seasoned with salt and spices, mixed with cereal (usually wheat rusk prepared from crumbed unleavened biscuits), and packed into casings made from the connective tissue of animal intestines or cellulose.
There are six main types: fresh, smoked, cooked, smoked and cooked, semi-dry, and dry. Frankfurters, Bologna (polony), Polish, and Berliner sausages are made from cured meat and are smoked and cooked. Thuringer, soft salami, mortadella, and soft cervelat, are semi-dry sausages. Pepperoni, chorizo, dry salami, dry cervelat are slowly dried to a hard texture.
In the UK pork sausages must be 65%, and beef sausages 50%, meat (‘meat’ includes flesh and the skin, gristle, rind, and sinew ‘naturally associated with the flesh’). A 150‐g portion of standard British varieties of pork or beef sausages, grilled, is a rich source of protein, niacin, and iron; beef sausage contains 25 g of fat, of which 40% is saturated and 50% mono-unsaturated; supplies 400 kcal (1 700 kJ); pork sausage contains 35 g of fat of which 40% is saturated and 50% mono-unsaturated; supplies 450 kcal (1 900 kJ).
Subjects: Medicine and Health.