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