Have you ever wondered just how many types of sausage there are? If you’re like most people, probably not – but if the thought of meat stuffed into animal intestines sends your tummy rumbling, then you’ll want to check this out! You might be surprised to learn that there are hundreds of unique types of sausage in the world today. No matter what your favorite food may be, chances are good that someone in some country has taken that food and turned it into sausage at one point or another. How many types of sausages have you tried so far? Are you ready to try more?
What Is A Sausage?
A sausage is a food traditionally made from ground meat that is stuffed into a casing. The word sausage comes from the Latin word salsa meaning salted. The ingredients in this ground meat mixture can include some combination of fat, lean meat, salt, spices, and other flavorings like garlic or pepper. Basically, anything that provides flavor to the sausage. Some popular types are breakfast sausages (sausages made with sage and onion), Italian sausages (sausages with fennel seeds, red peppers, and garlic), Chorizo (a spicy Spanish sausage) bratwurst (a German-style sausage that’s typically boiled then fried) and frankfurters. The two most common ways of cooking sausages are by grilling them or pan-frying them. Other methods include boiling, roasting, or baking them in the oven at 350 degrees for about 20 minutes on each side. Sautéing is also a good way to cook sausages but it’s not quite as healthy since you’ll need more oil than you would if you were grilling or pan-frying them.
5 Major Categories of Sausages (Andouille, Sai Ua, Nduja
1– Fresh – Fresh sausages are made from finely chopped or ground meat, seasonings, and breadcrumbs, usually with eggs and milk. They’re sold uncooked and must be cooked before eating. Some examples of fresh sausage are bockwurst, bratwurst, chorizo, Italian sausage, pepperoni, orouille and summer sausage. These are great for breakfast or as a side dish at dinner.
2– Semi-Dry – Semi-dried sausages don’t need to be cooked before they’re eaten but they do need to be refrigerated after opening because they’re not cured.
3 Main Parts (Filler & Fat, Seasonings & Spices, Casings)
There are a lot of different types of sausage, but they all have some things in common. For instance, most sausages are made from pork (or another type of meat) and then stuffed into casings. Some examples of different types include Polish kielbasa, Italian mortadella, and Spanish sobrasada. Each type has its own unique flavor profile that’s typically determined by the seasoning used to flavor it and the fat content within it. For example, the more fat in a sausage, the milder the flavor will be. Casings can also vary from natural ones like sheep intestines or pig intestines to artificial ones like cellulose casings or collagen casings that don’t come from animals at all.
6 Basic Cooking Methods
Bake: Bake at 350 degrees Fahrenheit for about 30 minutes, turning every 10 minutes.
Broil: Broil on low for about 12-15 minutes.
Grill: Grill over medium heat for about 15-20 minutes, turning every 5 minutes.
Pan Fry: Pan fry over medium-high heat for about 8-10 minutes, stirring occasionally.
Poach: Poach in simmering water or broth over low heat until cooked through (about 20-30 minutes).
Sauté: Sauté over medium to high heat stirring occasionally and scraping up the brown bits from the bottom of the pan for about 10-12 minutes.
Enjoy
