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:
“Ice is an interesting subject for contemplation. They told me that they had some in the ice-houses at Fresh Pond five years old which was as good as ever. Why is it that a bucket of water soon becomes putrid, but frozen remains sweet forever? It is commonly said that this is the difference between the affections and the intellect.”
—Henry David Thoreau (1817–1862)
“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)