Also indexed as: Bockwurst, Bologna, Chorizo, Deviled Ham,
Dried Beef, Frankfurters, Head Cheese, Hot Dogs, Jellied Beef Loaf, Kielbasa, Knackwurst,
Liverwurst, Pepperoni, Salami, Scrapple, Thuringer, Weisswurst
Different seasonings give sausages their unique flavors, while the
addition of breadcrumbs changes the texture.
Sausage is a prepared or processed product made of chopped or ground meat,
poultry, or even fish. Sausage is usually made from
scraps that may come from any part of the animal carcass, including blood, organ meats, and
fat. Different seasonings give sausages their unique flavors, while the addition of grains or
breadcrumbs changes the texture. Sausages are not a new invention; people have been making and
eating them at least since the 9th century BC, when sausage was mentioned in Homer’s
Odyssey.
Varieties
Sausage may be sold in bulk like hamburger, or stuffed into casings to make links. Fresh
sausage is made from raw meat, spices, and grains or breadcrumbs. Cooked sausage is ready to
eat.
Dried beef (also called chipped beef) is cured, smoked, dehydrated, and thinly sliced beef
packed in cans or jars.
Jellied beef loaf is cooked, shredded beef in gelatin.
Blood sausage is cooked pork mixed with beef blood, gelatin, and spices.
Bockwurst, fresh or cooked, is made of veal and pork with seasonings,
milk, and eggs.
Bologna is a cooked, smoked sausage that tastes something like a hotdog and is sold in
rings or slices. Chorizo is a highly spiced dry pork sausage of Spanish origin.
Deviled ham is a cooked canned spread made of ground ham and seasonings.
Frankfurters (also called hot dogs or wieners) are a cooked sausage made of seasoned,
finely ground beef, pork, chicken, or turkey.
Head cheese is made of chopped cured pig’s head meat and gelatin.
Italian sausage is a coarse pork sausage usually flavored with fennel, and may be highly spiced.
Knackwurst is a cooked smoked sausage similar to hot dogs or bologna but more highly
seasoned.
Liver sausage (also called braunschweiger or liverwurst) is a cooked sausage made of ground
pork liver, seasoning, and spices.
Pepperoni is a dry, highly spiced sausage used primarily as pizza topping.
Polish sausage (kielbasa) is made of ground lean pork and beef, seasonings, and garlic.
Pork sausage is made of fresh pork seasoned with black pepper, nutmeg, sage, and other
spices.
Salami is a dry sausage, usually made of beef and pork, highly seasoned with garlic, salt,
pepper, and sugar.
Scrapple is ground cooked pork mixed with cornmeal or flour.
Thuringer is a pork sausage, smoked or unsmoked, seasoned similarly to salami.
Vienna sausages are small sausages that taste similar to hotdogs, canned packed in
water.
Weisswurst is a fresh, white-colored, mildly spiced sausage made of pork and veal.
Buying and storing tips
Check the “Sell By” date on the package. This date indicates the last day the
sausage should be offered for sale. Meat and poultry should be prepared as soon as possible
after the date of purchase, and used beyond the “Sell By” date only occasionally,
if at all.
Storage methods for sausage depend on whether it is a fresh, semi-dry, or dry type. Leave
sausage its original wrapping. Over-wrap fresh sausage with foil to keep meat juices from
contaminating other food, and store in the coldest part of the refrigerator for no more than
two days. Semi-dry sausage keeps two to three weeks in the refrigerator. Dry sausage keeps
four to six weeks refrigerated.
To keep fresh sausage longer than two days, wrap in foil or freezer bags and store in the
freezer for two to three months. To quick-thaw, place sausage in a shallow baking dish, cover,
and defrost in the microwave for six to eight minutes. Separate sausage links. Break up
sausage and turn several times while thawing.
Availability
Sausages are widely available in supermarkets and butcher shops.
Preparation, uses, and tips
Check carefully to see whether sausage is fresh or cooked. Fresh sausage must be cooked
thoroughly before eating. Sausage is done when the meat is gray and the juices run clear.
Cooked sausages only need to be heated through.
Frying
When frying sausage, prick the links with a fork to help release excess fat; drain cooked
bulk sausage on paper towel before serving.
Grilling
Place sausage on a prepared grill with rack about 8 inches (20cm) from the heat source.
Grill, turning frequently with tongs (a fork will pierce the sausage casing), until thoroughly
cooked, 10 to 15 minutes.
Parboiling
Heat a heavy skillet over medium heat. Place sausage in skillet, add water or beer to
cover, and cook until sausage is gray, about 10 to 15 minutes. After parboiling, sausage may
be fried until brown.
Steaming
Bring a pan of water to a boil. Add precooked sausages. Cover, remove from heat, and let
stand for 10 to 15 minutes. Vigorous boiling may cause sausages to split.
Nutritional Highlights
Bologna (beef), 1 medium slice
Calories: 88
Protein: 3.5g
Carbohydrate: 0.22g
Total Fat: 8.1g
Fiber: 0.0g
Pepperoni, 5 slices (pork, beef)
Calories: 137
Protein: 5.7g
Carbohydrate: 0.78g
Total Fat: 12.1g
Fiber: 0.0g
Copyright © 2004 Healthnotes, Inc. All rights reserved.
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Learn more about the authors of
Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
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