What is sausage?

Sausage can be defined as a food prepared from comminuted (particle size reduction) and seasoned meat which may be fresh, smoked, or pickled and which is then usually stuffed into a casing. It is a product resulting from the assemblage of proper ingredient in the right proportion coupled with a structured design and controlled process.

The origin of sausages dates back to ancient history, because they were mentioned as early as AD 228 by Athenaeus in the Deipnosophists, the oldest known cookbook. The word sausage comes from the Latin word ‘salsus’ which means salted, or preserved by salting. Evidence suggests that the sausage is one of the oldest processed meat products.

The quality of the product is always a reflection of the status of the raw materials and the process. Its taste, texture, tenderness and color are related to the ratio of fat to lean.

Good sausage begins with good meat. Meat should be fresh, high quality, have the proper lean-to-fat ratio and have good binding qualities. The meat should be clean and not contaminated with bacteria or other microorganisms.

In modern food processing, the meat content, frequently beef or pork, may also include other meats, meat mixtures, and added meatpacking by-products. A number of nonmeat ingredients are included in sausage formulations by many manufacturers, especially in lower or medium-grade sausages and loaves. These ingredients are commonly known as binders, fillers and extenders.
What is sausage?