Pork is the most commonly used meat in sausage-making, but other meats or mixtures of meat may be used. Beef, veal, lamb, chicken, turkey, duck, liver, rabbit, and venison all find their way into sausages. Mixtures of pork plus one or more of these meats are often used. More exotic sausages may include such ingredients as sweetbreads and brains.
Certified pork—that is,pork that is certified to be free of trichinosis—is used for sausages that are to be air-dried and eaten uncooked.
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