Fresh Sausages
Fresh sausages are simply seasoned ground meats that are cooked before serving. Fresh sausages normally do not use cure (Prague powder #1) although cure can be used if desired. In addition fresh sausages typically do not use smoke flavors, although liquid smoke can be used. Fresh sausages are never smoked in a cold smoker because of the danger of botulism.
The primary seasoning agents in fresh sausages are salt and sugar along with various savory herbs and spices, and often vegetables, including onion and garlic.
A British Fresh sausage typically contains around 10% butcher's rusk, 10% water, 2.5% seasoning, and 77.5% meat. At point of sale British sausages will often be labelled as "actual meat content X%". As meat can be fatty or lean, the X% is calculated using reference tables with the intention to give a fairer representation of the "visual lean" meat content.
Read more about this topic: Sausage Making
Famous quotes containing the words fresh and/or sausages:
“Slow, slow, fresh fount, keep time with my salt tears;
Yet slower yet, oh faintly gentle springs:
List to the heavy part the music bears,
“Woe weeps out her division when she sings.”
Droop herbs and flowers;
Fall grief in showers;
“Our beauties are not ours”:
Oh, I could still,
Like melting snow upon some craggy hill,
Drop, drop, drop, drop,
Since nature’s pride is, now, a withered daffodil.”
—Ben Jonson (1572–1637)
“No atomic physicist has to worry, people will always want to kill other people on a mass scale. Sure, he’s got the fridge full of sausages and spring water.”
—William Burroughs (b. 1914)