27 delicious sausage recipes (2024)

FAQs

What is the most delicious sausage in the world? ›

Cervelat is a type of sausage that originated in Switzerland. It is widely regarded as one of the most delicious sausages in the world. The sausage has a distinctive flavor and is made using a mixture of pork, beef, and various spices.

Uncooked fresh sausage can be stored in the refrigerator one to two days; after cooking, keep for three to four days refrigerated (40 °F or less). Hard or dry sausage (such as pepperoni and Genoa salami), whole and unopened, can be stored indefinitely in the refrigerator or for up to six weeks in the pantry.

The main ingredients of a sausage are meat, fat, binding agents and water. There are three stages involved in preparing them: mincing the meat and fat, mixing the different ingredients together and filling. Filing is where the mixture is put into the casing.

Seasonings, spices and herbs are added to give the sausages extra flavour. Small pieces of cooked apple, caramelised onions or other ingredients that pair well with pork can also be added to create interesting varieties.

According to the USDA, frozen foods are safe to eat indefinitely.

However, when cooked meat is stored in the refrigerator or freezer, it can continue to oxidize due to exposure to air. As a result, the meat can turn gray or brownish in color, and the surface may appear dry or discolored. This is not a sign of spoilage, but rather a natural chemical reaction.

The product can be used after the date, provided it was stored safely. "Sell By" date — tells the store how long to display the product for sale. You should buy the product before the date expires.

As sausage ingredients are mixed together, a great amount of heat is generated, it is important to add ice as an ingredient rather that water to quickly and effectively remove that heat to prevent the product from cooking during the mixing process.

Why do you put water in sausage? ›

Water is also added to lubricate the meat making it easier to stuff into casing. Adding water to the seasoning and ingredients helps carry them into the meat and distributes them evenly during the mixing stage. You can add water up to 10% of the meat weight. Always use ice-cold water.

Fat – Pork fat back is considered the best for sausage production. Jowl fat is equal if not superior to fat back and pork belly can also be used. The pork shoulder butt has an almost perfect lean to fat ratio for many sausage recipes. Other fats used include lamb or beet fat.

The particular ingredient that usually sets Italian sausage apart is fennel. This is a licorice scented herb that gives Italian sausage its unique taste that is different than other types of sausage.

Some of the most famous sausages in the world are European sausage, such as those from Germany, France and the UK. These sausages are popular for good reason, as they're delicious, versatile and are easy to use in a variety of dishes. You've probably tried your fair share of British or German sausages.

A butcher has created what he claims is the world's most expensive sausage. Kevin Turner, from Aldershot, Hampshire, created the £37 sausage, which includes Mangalitsa pork, truffles, Stilton cheese, powdered cep mushrooms and vintage 1947 port, to mark British Sausage Week.

A single sausage, which contains Mangalitsa pork, Stilton cheese, vintage 1947 port, truffles and cep mushrooms, will set you back £37 – making it 100 times more expensive than the average British sausage.