Uncooked smoked sausage is a popular meat product that is enjoyed by many people around the world. It is a type of sausage that is made from various meats, including pork, beef, veal, lamb, poultry, or a combination of these meats. The meat is ground and mixed with other ingredients such as rice, cereal, soybean flour, or dried milk solids. It is then seasoned with a delightful blend of herbs and spices. The meat is preserved with additives and transformed into fresh sausage, which can be further processed for bulk use or sold as sausage links, sticks, and rings.
Types of Sausages
There are two main categories of sausages: uncooked and ready to eat. Uncooked sausages include fresh and smoked sausages, while ready to eat sausages include cooked, semi-dry, and dry sausages.
Uncooked Fresh Sausage
Uncooked fresh sausages are meats that have not been cured or smoked and must be cooked prior to serving. They are available in bulk, patties, or links. Some examples of uncooked fresh sausages include Bockwurst, Bratwurst, Pork Sausage, Italian-style Pork Sausage, Salsiccia, Weisswurst, Thuringer, and more.
Uncooked Smoked Sausage
Uncooked smoked sausages are meats that have been cured or smoked and require cooking before serving. This category includes Country style smoked pork sausage, Linguica, Mettwurst, and Polish sausage.
Cooked Sausage
Cooked sausages are meats that have not been cured or smoked but have been precooked. Some examples of cooked sausages are Blood sausage, Bockwurst, Braunschweiger, Bratwurst, Liver sausage, and Thuringer.
Cooked Smoked Sausage
Cooked smoked sausages are meats that have been cured, lightly smoked, and precooked. Bologna, Boterhamworst, Bratwurst, Frankfurters, Knackwurst, Polish sausage, Berliner or New England style sausage, Smokies, Vienna sausages, and Wieners fall into this category.
Dry Sausage
Dry sausages are meats that have been cured and air-dried, making them ready to serve either cold or warm. There are semi-dry and dry sausage categories. Some examples of semi-dry sausages include Cervelat, Lebanon Bologna, Mortadella, and Vienna. Dry sausages, such as Chorizo, Frizzes, Lyons, Pepperoni, Salami, and Soppressata, can be smoked, unsmoked, or cooked.
Specialty Sausage Meats
In addition to the various types of sausages mentioned above, there are also specialty sausage meats available. These meats have been cooked and processed into sticks or loaves for slicing. Some examples of specialty sausage meats include Beef Loaf, Goetta, Headcheese, Pickle and Pimento Loaf, and Scrapple.
Storage and Preparation
The storage requirements for uncooked smoked sausage will depend on the specific variety purchased. Fresh sausages should be refrigerated, while many types of cooked or dry sausages can be kept at room temperature. To remove tight casings from dry sausages, make a surface slit through only the casing, cutting it lengthwise from end to end. Place the sausage under a faucet with warm running water, allowing the sausage to be immersed for 10 to 20 seconds. Using a paper towel, dry the sausage and then remove the entire casing as one piece, pulling it easily away from the meat.
Uncooked smoked sausage is a versatile and delicious meat product that can be enjoyed in various dishes and cuisines. Whether you prefer fresh sausages, smoked sausages, cooked sausages, or dry sausages, there is a wide range of options to satisfy your taste buds. Remember to store and prepare the sausages according to the specific instructions provided by the manufacturer to ensure the best flavor and quality.
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