By Katie and Giancarlo Caldesi
Typically a mixture of minced, ground or chopped meat that is seasoned and stuffed into a casing. The casing is traditionally made from animals’ intestines – sheeps’ intestines for small sausages such as chipolatas, pigs’ intestines and ox intestines for larger sausages.
Sausages such as British bangers (for example Cumberland) can be made with raw meat, have a short shelf life and need to be cooked before eating. Other types, such as salami and chorizo, contain raw meat that has been cured. These will last a long time and can eaten uncooked. Lastly, some sausages are cooked and are eaten cold, such as Italian mortadella.
See all recipes for sausage (4)
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