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:
“Now he saw by the heap of shavings still fresh at his feet, that, for him and for his work, the former lapse of time had been an illusion.”
—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)