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    You are in: Home / Kitchen Dictionary Entry
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    Kitchen Dictionary: sausage

    sausage

    Sausage is ground meat mixed with fat, salt and other seasonings, preservatives and fillings, often packed into an artificial protein or genuine animal intestine casing. Most sausages are made with pork or pork with another meat, but today you can also find beef, lamb, veal, chicken, turkey, etc. Sausages originated as a way to preserve animal trimmings.

    plural: sausages

    Ingredient

    Season: available year-round

    How to select: Sausages are sold in links or in bulk; fresh or cured with salt or smoke; fully-cooked or raw.

    How to prepare: boil, grill, pan-broil, roast, saute

    Matches well with: apples, cabbage, cider, grapes, lentils, mustard, onions, sauerkraut, tomatoes, white wine

    More Sausage Recipes
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    Nutrition Facts

    Calculated for 1
    Amount Per Serving %DV
    Calories 0
    Calories from Fat 0 (0%)
    Total Fat 0.0g 0%
    Saturated Fat 0.0g 0%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.0g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 0mg 0%
    Potassium 0mg 0%
    Total Carbohydrate 0.0g 0%
    Dietary Fiber 0.0g 0%
    Sugars 0.0g
    Protein 0.0g 0%

    How is this calculated?

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