Fresh Sausages

Updated: Aug 6





You must have tried that juicy piece meat once in a while, in your grilling station in a backyard party with your friends or maybe in that hot dog which let you think what makes it so good. Here get to know more about fresh sausages which makes your English breakfast plate look complete.


Sausage contain many grams of complete protein per serving, and it provides all nine amino acids you need in your diet.

Fresh sausages are generally made by forcing seasoned, minced or chopped, uncured meat (sausage meat) into a natural casing (such as intestine or neck skin) or an artificial casing, although there are also sausages prepared without casing. Recipes vary widely

in the meat and seasonings used, and whether some sort of starchy filler is added (which is common in the UK), as well as in the proportion of lean to fat; however, sausages tend to be high in fat so they can be fried or grilled successfully. Some fresh sausages are sold lightly smoked.

Cumberland sausage :

Cumberland sausage is a pork sausage that originated in the ancient county of Cumberland, England, now part of Cumbria. It is traditionally very long, up to 21 inches (50 cm), and sold rolled in a flat, circular coil, but within western Cumbria, it is more often served in long, curved lengths.

Pork Sausage:

Pork sausage standard British have minimum of 42% of pork, one third of which maybe fat, plus fillers and seasonings such as herbs and spices

Beef sausage:

Beef sausage is made from ground beef mixed with salt, herbs, and other spices. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes artificial casing. Some sausages are cooked during processing and the casing may be removed afterwards.



Nutrition Facts

  • Calories: 258.

  • Fat: 20.5g.

  • Sodium: 557mg.

  • Carbohydrates: 3.2g.

  • Fiber: 0.1g.

  • Sugars: 1.4g.

  • Protein: 14.3g.

BUY

Available from butchers and supermarkets, sausages are normally bought by weight, loose or pre-packed.


STORE

Keep in the fridge and use within a few days of purchase. Or freeze for up to 6 months.

EAT

Fresh sausages are always cooked, normally by frying, grilling, or barbecuing, occasionally roasted, to caramelize the casing.

FLAVOUR PAIRINGS

Potatoes, white beans, onions, apples, goose fat, sage, mustard, tomato ketchup.

CLASSIC RECIPES

  • Toad-in-the-hole

  • cassoulet

  • lenticchie con salsiccie medister

  • mixed grill.

© Made with ❤️ by forkzum

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