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When used as an uncountable noun, the word sausage can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. When referred to as "a sausage", the product is usually cylindrical and encased in a skin.

Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing, and the casing may then be removed.

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Sausage-making is a traditional food preservation technique. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, or freezing. Some cured or smoked sausages can be stored without refrigeration. Most fresh sausages must be refrigerated or frozen until they are cooked.

Sausages are made in a wide range of national and regional varieties, which differ by the types of meats that are used, the flavouring or spicing ingredients (e.g., garlic, peppers, wine, etc.), and the manner of preparation. In the 21st century, vegetarian and vegan varieties of sausage in which plant-based ingredients are used instead of meat have become much more widely available and consumed.

The word sausage was first used in English in the mid-15th century, spelled sawsyge.[1] This word came from Old North French saussiche (Modern French saucisse).[1] The French word came from Vulgar Latin salsica ("sausage"), from salsicus ("seasoned with salt").[1]

Sausage making is a natural outcome of efficient butchery. Traditionally, sausage makers salted various tissues and organs such as scraps, organ meats, blood, and fat to help preserve them. They then stuffed them into tubular casings made from the cleaned intestines of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings, and salami are among the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees.[citation needed]

The Greek poet Homer mentioned a kind of blood sausage in the Odyssey, Epicharmus wrote a comedy titled The Sausage, and Aristophanes' play The Knights is about a sausage vendor who is elected leader. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans and most likely with the various tribes occupying the larger part of Europe.[4]

The most famous sausage in ancient Italy was from Lucania (modern Basilicata) and was called lucanica, a name which lives on in a variety of modern sausages in the Mediterranean.[5] During the reign of the Roman emperor Nero, sausages were associated with the Lupercalia festival.[6] Early in the 10th century during the Byzantine Empire, Leo VI the Wise outlawed the production of blood sausages following cases of food poisoning.[6]

Traditionally, sausage casings were made of the cleaned intestines,[7] or stomachs in the case of haggis and other traditional puddings. Today, natural casings are often replaced by collagen, cellulose, or even plastic casings, especially in the case of industrially manufactured sausages.

A sausage consists of meat cut into pieces or ground, mixed with other ingredients, and filled into a casing. Ingredients may include a cheap starch filler such as breadcrumbs or grains, seasoning and flavourings such as spices, and sometimes others such as apple and leek.[8] The meat may be from any animal but is often pork, beef or veal, or poultry. The lean meat-to-fat ratio depends upon the style and producer. The meat content as labelled may exceed 100%, which happens when the weight of meat exceeds the total weight of the sausage after it has been made, sometimes including a drying process which reduces water content.

In some jurisdictions foods described as sausages must meet regulations governing their content. For example, in the United States The Department of Agriculture specifies that the fat content of different defined types of sausage may not exceed 30%, 35% or 50% by weight; some sausages may contain binders or extenders.[9][10]

Many traditional styles of sausage from Asia and mainland Europe use no bread-based filler and include only meat (lean meat and fat) and flavorings.[11] In the United Kingdom and other countries with English cuisine traditions, many sausages contain a significant proportion of bread and starch-based fillers, which may comprise 30% of ingredients. The filler in many sausages helps them to keep their shape as they are cooked. As the meat contracts in the heat, the filler expands and absorbs moisture and fat from the meat.[12]

When the food processing industry produces sausages for a low price point, almost any part of the animal can end up in sausages, varying from cheap, fatty specimens stuffed with meat blasted off the carcasses (mechanically recovered meat, MRM) and rusk. On the other hand, the finest quality contain only choice cuts of meat and seasoning.[8] In Britain, "meat" declared on labels could in the past include fat, connective tissue, and MRM. These ingredients may still be used but must be labelled as such, and up to 10% water may be included without being labelled.[12]

Belutak is the traditional Bruneian beef sausage.[13] It is made with minced beef and tallow, marinated with garlic, salt, chillies and spices, and stuffed into cow's or buffalo's small intestines.[13][14] It is then fermented through dehydration.[13] Belutak is a common side dish alongside ambuyat.[14]

A European-style smoked savory hng chng (simplified Chinese: ; traditional Chinese: red sausage) is produced in Harbin, China's northernmost major city.[15] It is similar to Lithuanian and Polish sausages including kiebasa and podhalaska and tends to have a more European flavour than other Chinese sausages. This kind of sausage was first produced in a Russian-capitalized factory named Churin sausage factory in 1909. Harbin-style sausage has become popular in China, especially in northern regions.[15]

Lap cheong (simplified Chinese: ; traditional Chinese: ; pinyin: lchng; Jyutping: laap6 coeng4; Cantonese Yale: laahp chung; also lap chong, lap chung, lop chong) are dried pork sausages that look and feel like pepperoni but are much sweeter. In southwestern China, sausages are flavored with salt, red pepper and wild pepper. People often cure sausages by smoking and air drying.[citation needed]

In the Philippines, sausages are generally called longaniza (Filipino: longganisa) in the northern regions and chorizo (Visayan: choriso, tsoriso or soriso) in the southern regions. They are usually fresh or smoked sausages, distinguished primarily by either being sweet (jamonado or hamonado) or garlicky (de recado or derecado). There are numerous kinds of sausages in the Philippines, usually unique to a specific region like Vigan longganisa, Alaminos longganisa, and Chorizo de Cebu. The most widely known sausages in Philippine cuisine is the Pampanga longganisa. Bulk sausage versions are also known in Philippine English as "skinless sausages". There are also a few dry sausages like Chorizo de Bilbao and Chorizo de Macao. Most Filipino sausages are made from pork, but they can also be made from chicken, beef, or even tuna.[20]

There are many varieties of sausages known to Thai cuisine, some of which are specialities of a specific region of Thailand. From northern Thailand comes sai ua, a grilled minced pork sausage flavored with curry paste and fresh herbs.[21] Another grilled sausage is called sai krok Isan, a fermented sausage with a distinctive slightly sour taste from northeastern Thailand (the region also known as Isan).[22]

Pigs in blankets is a dish consisting of small sausages (usually chipolatas) wrapped in bacon.[26][27][28] They are a popular and traditional accompaniment to roast turkey in a Christmas dinner and are served as a side dish.[29][27][30]

A popular breakfast food is the square sausage, also known as a Lorne sausage. This is normally eaten as part of a full Scottish breakfast or on a Scottish morning roll. The sausage is produced in a rectangular block and individual portions are sliced off. It is seasoned mainly with pepper. It is rarely seen outside Scotland.[35]

French distinguishes between saucisson (sec), cured sausage eaten uncooked, and saucisse, fresh sausage that needs cooking. Saucisson is almost always made of pork cured with salt, spices, and occasionally wine or spirits, but it has many variants which may be based on other meats and include nuts, alcohol, and other ingredients. It also differentiates between saucisson and boudin ("pudding") which are similar to the British Black, White and Red puddings.

There is an enormous variety of German sausages. Some examples of German sausages include Frankfurters/Wieners, Bratwrste, Rindswrste, Knackwrste, and Bockwrste. Currywurst, a dish of sausages with curry sauce, is a popular fast food in Germany.

An early example of Italian sausage is lucanica, discovered by Romans after the conquest of Lucania. Lucanica's recipe changed over the centuries and spread throughout Italy and the world with slightly different names.[36] Today, lucanica sausage is identified as Lucanica di Picerno, produced in Basilicata (whose territory was part of the ancient Lucania).[37]

A different type of sausage that is popular in Italy, found in many varieties, is salame (plural salami), made from coarsely ground meat (pork or beef) mixed with fat, salted and dried. Spices are added as for salsiccia. Salami are ready-to-eat as purchased; typically, they are sliced thinly for consumption and eaten cold, for instance as salumi.

Maltese sausage (Maltese: Zalzett tal-Malti) is made of pork, sea salt, black peppercorns, coriander seeds and parsley. It is short and thick in shape and can be eaten grilled, fried, stewed, steamed or even raw when freshly made. A barbecue variety is similar to the original but with a thinner skin and less salt.[38][39] 17dc91bb1f