WHAT IS A SAUSAGE?
This prepared food consists of minced meat generously seasoned and stuffed into an edible casing. Back in the day the pouches that house an animals internal organs were used. But much like today with rennet and cheese, modern casing are made from collagen and cellulose. Gluten-based fillers like breadcrumbs are often used to extend the shelf life of the meat. Curing meats like prosciutto also extends to fresh sausages as well. However unlike those more choice cuts, sausages tend to be the ground up leftovers of off-cuts.
WHERE IS THIS CUT LOCATED?
The shoulder, neck and tougher part of the ribs are the most common cuts. Long ago hooves, snouts and internal organs were used but today many countries require this be stated on the labeling. Beef chuck usually has a fat content around 80% which is ideal for a flavorful sausage.
WHY USE PORK IN A SAUSAGE?
So the answer to this question rests in part on who’s asking. If you are keeping kosher or halaal, then pork isn’t an option. For hundreds of years farmers kept pigs as a very dependable and durable food source, which lead to this ingredient’s popularity. Pork fat in particular is neutral in flavor and at lower temperatures liquefies “binding” the other ingredients together. While lean pork is often advertised as a healthy protein choice, it isn’t when it comes to sausages.
HOW LONG DO I COOK SAUSAGES FOR?
The internal temperature should be above 160 F (71 C). This can take anywhere from 10 to 35 minutes depending on the heat used and if the sausages were still chilled when heated.