Sausage

meat · food history · cooking

Ground meat mixture. Sausage starts with ground meat like pork, beef, or chicken mixed with salt, spices, and flavorings to make it tasty and interesting.

Stuffed in casings. The meat mixture gets packed into thin tubes called casings, which used to come from animal intestines but today are often made from plastic or plant materials.

Worldwide varieties. Different countries have their own special sausages, like Italian sausage, German bratwurst, Spanish chorizo, and English bangers, each with unique spices and styles.

Stretching the meat. Sausage makers add fillers like breadcrumbs or grains to make the meat go further and give sausages a different texture.

Ready to cook. Sausages can be grilled, fried, boiled, or baked, making them a quick and delicious meal in almost any cuisine.