If you love meat, then I imagine you have tried more than your traditional pork sausage: pork and garlic; pork and leek; Lincolnshire; Cumberland; smoky bacon; chicken and tarragon; sage, onion and pork or hot and spicy. But did you know that there are different types of sausage too?
And I am not talking about flavours…
I was looking around the other day and discovered that there are also different ways of preparing sausage, take a look:
Cooked Sausage: made from fresh meats, these are then fully cooked e.g. Braunschweiger, veal sausage and liver sausage. These are either eaten immediately after cooking or refrigerated before being re-heated at meal times.
Cooked Smoked Sausage: similar to cooked sausage, these are cooked and then smoked. They can be eaten hot or cold but need to be stored in the fridge e.g. Weiners, Kielbasa and Bologna.
Fresh Sausage: these are made from meats that have…