Friend us on Facebook
- Home
- Products
- Meat and Poultry
- Fish and Shellfish
- Dairy
- Fruit, Fruit Products
- Vegetables
- Sauces, Dressing, and Dips
- Condiments, Herbs & Spices, Spreads
- Ingredients for Cooking
- Beverages
- Prepared Foods
- Bakery Goods and Sweets
- Munchies
- Grains, Pasta, and Cereal
- FAQs
- FAQs on Bacteria
- FAQs on Farmers' Markets
- FAQs on Food-borne Illness and Mishandling of Food
- FAQs on Food Product Dating
- FAQs on Leftovers
- FAQs on Mold
- FAQs on Oxidation: How It Affects Foods
- FAQs about Plastic Products Used with Food
- FAQs on Preservatives
- FAQs on Washing Produce: Why and How
- Other FAQs
- Can chicken soup really cure a cold?
- Exactly what is meant by the phrase perishable food?
- Is it true that, if I pick up dropped food within 5 seconds, it doesn’t have time to pick up germs?
- Nonstick Cookware: Is it Dangerous?
- Pyrex® Glassware: Is it safe to use?
- Recent Recalls: Salmonella Threatens 100s of Products
- Should Your Grocery Card Track Food-Borne Illnesses?
- Will Organic Baby Food Make Baby Healthier?
- Tips
- Books: Food for Thought
- Tips for Carry-along Lunches for Work and School
- Tips for Freezing Food and Freezer Care
- Tips for Grocery Shopping
- Tips for Refrigerating Food and Refrigerator Care
- Other Tips
- It Says "Use By Tomorrow," But You Don't Have To
- How To Avoid Holiday Hazards
- “Is It Spoiled?” When in Doubt, Check It Out
- Keeping Food Safe During An Emergency
- Kitchen Safety: Bags, Bottles, and Beyond
- Microwave Cooking
- Ten Tips for Consumer Food Safety
- The 10 Most Dangerous Foods To Consume While Driving
- When Did You Buy It? When Did You Open It?
- Enjoy St. Patrick’s Day Without Cabbage Stink
- Food Allergies: Recognizing and Controlling Them
- Food Fraud: a Deceptive, Dangerous, and Growing Problem
- How Much Do You Know about Safe Handling of Food?
- How To Grill Safely During the Summer
- Leftover Fruit and Veggies? Dehydrate Them For Surprisingly Healthy Snacks!
- Lettuce Recall in 23 States and D.C.
- New Uses for Old Food: Try 'Em Out!
- Preserve the Taste of Summer by Canning—But Do It Safely
- Raw Sprouts: Nutritious and Dangerous
- Tips on Keeping Your Summer Fruits Flavorful and Healthy
- In the News
- About Us
- Media
Sausage and Frankfurters
How are sausages made? Word on the street is—you don’t want to know!
Sausages are made and served in at least six continents, made from meats and seasonings that are easily obtained locally and, often, cheaply. They usually consist of cheap cuts of meat, animal organs, fat, and other animal parts that are otherwise discarded. They are ground, cured, seasoned, and stuffed into a cylindrical casing, mostly organic such as animal intestine.
In the U.S., the most popular sausage is the hot dog, otherwise called a frankfurter. Grillers also like Polish sausage and bratwurst, made largely of pork and pork products. Popular in Scotland is haggis, which is made from sheep’s heart, liver, and lungs, seasonings, and fillings and simmered in the sheep’s stomach for approximately three hours.
Sausage should be eaten sparingly because most contain large quantities of fat, including saturated fat and sodium. If you are concerned about the fat content, try those made with turkey or chicken.
Source(s):
Wikipedia “Sausage”
http://en.wikipedia.org/wiki/Sausage
