Sausage Article - Allrecipes.com
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Sausage

Mmm, sausages! For breakfast, lunch, or dinner, they’re loved at every meal. And between meals, too—sausages are classic bites at the ballpark and quick snacks from the street vendor’s cart.




Savory Sensation


Sausages are typically made of chopped or ground meats, seasoned with herbs, spices, and other flavorings. The seasoned meat is then stuffed into casings, formed into patties, or packaged in bulk. Sausages can be made and sold fresh or preserved by drying, salting, smoking, and pre-cooking. Dry sausages are often hard (like salami or chorizo); pre-cooked or smoked sausages are typically soft, like frankfurters or bologna.

Pork sausages are most popular, but just about any meat (or combination of meats) can be turned into sausage, including beef, chicken, turkey, duck, lamb, veal, and venison. Salmon and other seafood sausages are gaining popularity, as are vegetarian sausages.


Sausages are eaten as links or patties and crumbled onto omelets or egg scrambles for breakfast. They are eaten whole in sandwiches and sliced or crumbled onto pizzas for lunch. At dinner, sausages are added to stuffings, casseroles, stews, paellas, gumbos, pastas, and other dishes. They are tossed whole onto the grill or skillet, slipped under the broiler, or poached in hot water.


People have been making sausages for millennia. It’s conceivable that the first sausages were made by hunter and gatherers as a way to carry away and preserve meat taken during the hunt. But for centuries, sausage making was a way to preserve as much meat as possible. The word “sausage” comes from salsus, the Latin word for “salted.”

Comments
Nov. 4, 2010 10:30 pm
Jimmy Deans SAGE Breakfast sausage makes THEE BEST gravy for Biscuits. Keeping it simple by browning,(no draining of grease required cause there hardly is any)add your approx 2 TB flour( cook a minute or so)..slowly add your (approx 2 cups) milk.(2% or higher)..whisking..pinch of salt and plenty of fresh ground pepper..simmer till thickened... I do not know what I would do without this impeccable sausage...it is seasoned perfectly, non greasy..and incredible.....flawless.. please don't ever leave me!
 
buba j 
Dec. 24, 2010 1:17 pm
yeassssssssssss
 
nw1951 
Dec. 25, 2010 1:45 pm
Thank you! Quick, easy, & great for cold winter breakfasts or suppers.
 
Lynnette 
Jan. 30, 2011 9:47 am
I tried the suggestion for the sausage gravy with Jimmy Dean Sage sausage,it was wonderful,thanks for the recipe.
 
Elayne 
Apr. 6, 2011 11:44 am
How about baking sausages? Anyone have any recipes...
 
yazi76 
Apr. 12, 2011 4:03 pm
How do you take out the casings from sausages. Some recipes tell meto take out the casings. Some are very tough!
 
Mar. 26, 2012 8:41 pm
Take the sausage out of the freezer and let Hot water run over and cut the casing and peel it is very simple
 
 
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