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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.
 
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.
 
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.
 
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.
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.
 

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