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 Fresh
sausages are a coarse or finely comminuted meat
food product prepared from one or more kinds of
meat, or meat and meat byproducts. They may
contain water not exceeding 3 percent of the
total ingredients in the product. They are
usually seasoned, frequently cured, and may
contain binders and extenders. Examples: fresh
bratwurst, fresh Italian sausage and fresh
kielbasa. |
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 Are made
of one or more different kinds of chopped or
ground meats, which have been seasoned and
cooked. Water can be no more than 10 percent by
weight. Examples: wieners, knockwurst,
bologna. |
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 Beef
should be cooked to an internal temperature of
160°F (dependent upon cut and individual
preferences). Use meat thermometers to ensure
correct, internal temperature. |
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 May or
may not be characterized by a bacterial
fermentation. When fermented, meats are better
preserved as well as have a tangy flavor. The
ingredients are mixed with spices and curing
materials, stuffed into casings, and put
through a carefully controlled, long,
continuous air-drying process. Dry sausages
require more production time than other types
of sausages and results in a concentrated form
of meat. Examples: pepperoni, salami,
chorizo. |
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| Note:Pregnant
women, children, elderly and immuno-compromised
individuals can be at an increased risk of
developing foodborne illnesses that can have
dire consequences. Additional care should be
taken for safe
handling. | | |
