Pork sausages are tubes of finely minced pork, usually taken from a pig’s thigh or leg, then seasoned and stuffed into a thin shell. The housing can be made of various materials. In the past, sausage casings were made from the clean intestine of the pig, but they were gradually replaced by casings made from cellulose, collagen or plastic. Pork sausages are fried; grilled; or smoked, cured and preserved to be consumed cold later. This form of food preparation and preservation is ancient, dating back to 4000 BC and the Sumerians.
Pork sausages are made from highly seasoned minced pork.
Certain sausage makers use meatless fillers and extenders in their products. These fillers serve to contribute to the clumping of the water and create a sausage that has a tighter or more resilient quality. Ingredients such as flour, processed potato and corn syrup are sometimes used. Extenders such as plant proteins – mainly soy – are inserted into pork sausages to increase their overall volume. In many countries, these fillers are regulated and restricted in terms of the quantity and quality of additives used, even renaming the product if the proportion of fillers per pork is too high.
Pork sausage meat is usually stuffed into casings made from pig intestines.
There are a few schools of thought when it comes to cooking pork sausage. Either way, the pan-frying method is usually preferred over broiling. The sausages are laid out in a preheated pan that has been glazed with a little butter and then allowed to simmer gently for 20 to 30 minutes while the cook makes sure not to allow the sausage skin to burn or stick to the skillet. . There is a theory that poking a few tiny holes in the sausage with a fork enhances the flavor. Other people claim that letting pork sausages simmer without holes is the way to go.
Another popular method of cooking pork sausages is for the cook to first put them in a pan with a thin layer of water, to basically boil them for several minutes. Once this is done, the sausages are then left to boil in butter or oil for the remaining cooking time. This method aims to extract even more flavor from the sausages. Non-water proponents, however, are equally vociferous in their claims about their particular process. Ultimately, the method used to cook pork sausage is subjective and depends on individual tastes.