* Cooked sausages
are made with fresh meats and then fully cooked. They are either eaten immediately after cooking or must be refrigerated. Examples include hot dogs, Braunschweiger and liver sausages.
* Cooked smoked sausages
are cooked and then smoked or smoke-cooked. They are eaten hot or cold, but need to be refrigerated. Examples include Gyulai kolbász, kielbasa and Mortadella.
* Fresh sausages
are made from meats that have not been previously cured. They must be refrigerated and thoroughly cooked before eating. Examples include Boerewors, Italian pork sausage and breakfast sausage.
* Fresh smoked sausages
are fresh sausages that are smoked. They should be refrigerated and cooked thoroughly before eating. Examples include Mettwurst and Romanian sausage.
* Dry sausages
are cured sausages that are fermented and dried. They are generally eaten cold and will keep for a long time. Examples include salami, Droë wors, Sucuk, Landjäger, and summer sausage.
* Bulk sausage,
or sometimes sausage meat, refers to raw, ground, spiced meat, usually sold without any casing.
The distinct flavor of some sausages is due to fermentation by Lactobacillus, Pediococcus and/or Micrococcus (added as starter cultures) or natural flora during curing.
Other countries, however, use different systems of classification. Germany, for instance, which boasts more than 1200 types of sausage, distinguishes raw, cooked and pre-cooked sausages.
* Raw sausages
are made with raw meat and are not cooked. They are preserved by lactic acid fermentation, and may be dried, brined or smoked. Most raw sausages will keep for a long time. Examples include cervelat, mettwurst and salami.
* Cooked sausages
may include water and emulsifiers and are always cooked. They will not keep long. Examples include Jagdwurst and Weißwurst.
* Pre-cooked sausages
are made with cooked meat, and may include raw organ meat. They may be heated after casing, and will keep only for a few days. Examples include Saumagen and Blutwurst.
In Italy, the basic distinction is:
* Raw sausage (salsiccia)
* Cured or cooked sausage (salume)
are made with fresh meats and then fully cooked. They are either eaten immediately after cooking or must be refrigerated. Examples include hot dogs, Braunschweiger and liver sausages.
* Cooked smoked sausages
are cooked and then smoked or smoke-cooked. They are eaten hot or cold, but need to be refrigerated. Examples include Gyulai kolbász, kielbasa and Mortadella.
* Fresh sausages
are made from meats that have not been previously cured. They must be refrigerated and thoroughly cooked before eating. Examples include Boerewors, Italian pork sausage and breakfast sausage.
* Fresh smoked sausages
are fresh sausages that are smoked. They should be refrigerated and cooked thoroughly before eating. Examples include Mettwurst and Romanian sausage.
* Dry sausages
are cured sausages that are fermented and dried. They are generally eaten cold and will keep for a long time. Examples include salami, Droë wors, Sucuk, Landjäger, and summer sausage.
* Bulk sausage,
or sometimes sausage meat, refers to raw, ground, spiced meat, usually sold without any casing.
The distinct flavor of some sausages is due to fermentation by Lactobacillus, Pediococcus and/or Micrococcus (added as starter cultures) or natural flora during curing.
Other countries, however, use different systems of classification. Germany, for instance, which boasts more than 1200 types of sausage, distinguishes raw, cooked and pre-cooked sausages.
* Raw sausages
are made with raw meat and are not cooked. They are preserved by lactic acid fermentation, and may be dried, brined or smoked. Most raw sausages will keep for a long time. Examples include cervelat, mettwurst and salami.
* Cooked sausages
may include water and emulsifiers and are always cooked. They will not keep long. Examples include Jagdwurst and Weißwurst.
* Pre-cooked sausages
are made with cooked meat, and may include raw organ meat. They may be heated after casing, and will keep only for a few days. Examples include Saumagen and Blutwurst.
In Italy, the basic distinction is:
* Raw sausage (salsiccia)
* Cured or cooked sausage (salume)
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