Kitchen Dictionary: 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