In the modern day, the popularity of sausages in the United States has led to a slew of such products cluttering the nation's stores. Unfortunately, this range of choices makes it difficult to discern between sausages of poor and good quality, but in this article, we offer some advice to help you make this important distinction, examining everything from overstuffing to casing quality.
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AdvertisementDisparate societies from all around the globe have created and eaten sausages on a massive scale for thousands of years, and thanks to the plethora of cultures that call the U.S. home, the country has enjoyed a huge variety of sausages ever since its founding. Over the years, immigrants from Europe, Asia, Africa, and both Americas have all brought their own sausages to the nation, kick-starting a sausage industry that is both diverse and innovative. This is reflected in the abundance of sausage varieties found in the U.S. today — an abundance that means most Americans have many things to consider when buying sausages.
Sausages have a reputation for being an unhealthy food. Their notoriously high fat levels undoubtedly play a part in this. However, of greater concern is the association between sausages and cancer risk. According to a study published in the International Journal of Epidemiology, the regular ingestion of processed meat — a category which includes sausages – was found to have a positive association with certain cancers. After examining 474,996 participants, researchers found that eating 70 or more grams of red and processed meat per day led to a 32% greater risk of developing colorectal cancer and a 40% greater risk of developing colon cancer. The link between sausages and certain cancers is thought to be partly due to additives, specifically nitrites and nitrates.
AdvertisementNitrites and nitrates are used to preserve sausages. They help prevent the spread of potentially harmful bacteria such as Clostridium botulinum and also ensure the sausage develops an appealing, bright color. Unfortunately, nitrites' use also results in the formation of N-nitroso compounds, which are known to be carcinogenic. When consumed alongside protein-rich foods, the nitrates found in sausages form nitrosamines, which are also associated with an elevated risk of developing certain cancers.
Those wishing to continue eating sausage regularly while also minimizing the effects of these additives can purchase nitrite- and nitrate-free sausages. Happily, products of this nature are widely available.
AdvertisementOne of the challenges facing intrepid sausage buyers is that the food's appearance reveals little about how and where it was made. As such, buying sausages sometimes feels like committing a blind act of faith, but this needn't be the case, thanks to an abundance of sausages that meet strict stipulations as to how they are produced and what they contain.
AdvertisementCertifications are a means of producers providing guarantees to consumers. The most well known of all these certifications is the European Union's protected designation of origin, a geographical indication that protects the integrity of various food products. Sausages that are made with PDO status — or equivalent certifications — are manufactured under specific regulations. For example, the Cumberland sausage, which was granted PDO status in , must be made from at least 80% meat, be no more than 5% water, and can only be produced in the English county of Cumbria. These standards not only result in an excellent finished product but also ensure that customers know exactly what they are purchasing.
AdvertisementOther PDO sausages abound in Europe, including Italy's Calabria sausage and Spain's sobrasada. Unfortunately, the United States does not have similarly comprehensive certifications when it comes to sausages.
In the United States, pork, breakfast, and roasted sausage do not have a legal protein requirement. This means there is no minimum amount of meat they are required to contain in order to be labeled and marketed as sausage. Due to the lack of a legal protein requirement, the onus is on the general public to check the meat content of sausages before purchasing them.
AdvertisementSausages with a high meat content, above 90%, are firm and often thought to be desirable. However, such high concentrations of meat do result in characteristics that aren't always popular. Simon Wood, who was the manager of a meat company, explained this to The Guardian: "When we started, we tried to convert people to eating firmer sausages with 95% to 98% meat that were just seasoned with salt and pepper, but it soon became clear that a lot of people preferred them with a softer texture and a bit more flavour."
As Wood hints, sausages with around 75% meat content are often deemed the best. This amount provides the sausage with plenty of flavor and body while still allowing ample space for the addition of fat, rusk, water, spices, and any other additional ingredients required for a high-quality eating experience.
AdvertisementUnless they come in the form of patties, all sausages are wrapped in a casing. Despite the casings' ubiquity, many customers overlook how important they are to the eating experience; they dictate many of the sausage's characteristics, including how robust they are and what texture they offer when bitten into.
AdvertisementThere are two main types of casing: natural and collagen. Natural casings are made from the cleaned small intestines of various animals, including hogs, cows, and even elk. They are the traditional means of encasing sausages and are a fantastic way to use up an oft-discarded part of animal carcasses. Small intestines from different types of animals vary in size. For this reason, larger sausages are usually made with hog casings and smaller ones with sheep casings. Natural casings also provide some practical benefits. For example, they are said to be more permeable than collagen casings. When smoked or otherwise cured, this permeability allows more flavor to penetrate the sausage meat.
Collagen casings are man-made and have their own benefits. They're thought to lend the sausage a better snap when bitten into and are incredibly uniform in shape, size, and thickness. Naturally, this results in a uniform sausage being produced.
AdvertisementGreat sausages are found across the country in all types of stores. Despite this, we advise buying sausages from your local butcher when possible. This is for a few reasons. Firstly, purchasing sausages from local butchers gives customers the opportunity to inquire about the animals. Due to their close ties with suppliers, butchers will likely know where the animals were raised and under what conditions. Butchers can also give advice on how to best cook and serve different types of sausage, knowledge which is hard to come by in the nation's larger grocery stores.
AdvertisementGenerally speaking, sausages that are purchased from local butchers also tend to be of a higher quality than the mass-produced products found in large grocery stores. This is because they are often freshly made, using locally reared animals. Cheap sausages produced and distributed on a mass scale rarely boast similar virtues.
The United States Department of Agriculture has clear laws regarding the fat content of sausages produced in the U.S. Products labeled as fresh pork sausages, breakfast sausages, and whole hog sausage cannot contain more than 50% fat by weight. The legal limit for sausages labeled as Italian and fresh beef sausages are somewhat lower, standing at 35% and 30% of total weight, respectively.
AdvertisementFat plays a vital role in sausages, providing both moisture and flavor. Because of this, lean sausages often taste bland and can easily dry out during cooking. That being said, sausages with a high fat content — around 50% — tend to be overly greasy, and regular consumption of them can pose health risks. Consequently, most butchers advise buying sausages with a fat content between 25 and 30%. Producers attain this fat content by using fatty cuts of meat, such as pork belly, to make the sausage. Occasionally, additional fat, or sometimes even cheese, is added to further raise the sausage's fat content.
The vast majority of pork sausages are made using the meat of commercially farmed pig breeds, predominantly the Yorkshire. These animals are known to produce lean carcasses that maximize yields and thus profit margins. However, some pig farmers and butchers prefer to use heirloom breeds to make sausages, such as the Berkshire and the Gloucestershire old spot (pictured). Chef Craig Deih explained why some producers turn to these animals to the Charleston City Paper: "The heritage breeds have more characteristics and flavorful fat. If you start with a better product, you'll end up with a better product."
AdvertisementThanks to their unique genetic makeup, heirloom tomatoes offer a huge abundance and variety of flavor. Heirloom pigs are the same, boasting incredibly flavorful fat. The resulting sausages are far superior to anything else on the market.
The only drawback of heirloom sausages is their price. Heirloom breeds take longer to mature than commercial breeds and tend to have a much more varied, and therefore expensive, diet. Add to this the time- and space-consuming rearing practices that are often employed, and it's not difficult to see why sausages made from heirloom breeds can cost more than $20 per pound. Rest assured, however, that buying them is money well spent.
The array of sausages that are available in the United States is truly breathtaking. Despite this, many Americans continue to buy and eat a small selection of them, often rotating between bratwurst, Italian, and breakfast. There's no doubt these three are excellent types of sausage. Yet, relying on these three alone sees the American public overlooking many other types of sausage that boast enticing flavors and textures of their own.
AdvertisementTake, for example, merguez. These North African sausages are long, thin, and traditionally made with a mixture of lamb and beef. Thanks to an abundance of spices and flavorings, including harissa, a spicy paste that's popular in North Africa, merguez offers an intense flavor that few other sausages can rival. Using merguez in place of other sausages is a simple, surefire way to elevate a meal.
Another sausage that is frequently overlooked by Westerners is sai ua, a flavorful Thai sausage that contains pork, lemongrass, and makrut lime leaves. Thanks to these ingredients, sai ua has a pronounced zing that other sausages lack. For this reason, it's a wonderful sausage to enjoy with a host of foods.
AdvertisementWhen most people buy sausages, they get links. This is the most common form of sausage, but it's far from the only. Another common style are sausage patties, made from sausage filling that's not contained by a casing. Instead, the meat forms a puck-like shape. Often fried up at breakfast, sausage patties offer some benefits that encased sausages do not. As chef Brian Doherty noted to St. Louis Magazine, "I like to get a good sear, which produces some serious char and texture. And I've always been a fan of a good breakfast sandwich, and patties work much better for that."
AdvertisementAnother less utilized sausage form is the coil. These large sausages are often dismissed as being impractical to serve because, unlike links, they don't come in portioned sections. However, an advantage of coiled sausages is that they have a relatively small surface area to volume ratio. This minimizes moisture loss, ensuring that the finished, cooked sausage is much juicier than those cooked as links. So, if catering for a crowd, consider coiled sausages.
Overstuffed sausages appear as taut, often bulging cylinders. Another telltale sign of overstuffing is meat leaking from the ends of the sausage. Although buying overstuffed sausages means you get more meat for your money, they are best avoided. This is because overstuffed sausages invariably result in a poor eating experience. Usually, the meat escapes from the casing, causing the sausage to fall apart and cook unevenly. Overstuffed sausages are also prone to bursting, especially when cooked at high temperatures.
AdvertisementIf you happen to purchase overstuffed sausages by accident, we advise you remove the meat from the casing and form patties with it. Failing this, the sausages should be cooked as gently as possible, either by steaming or with a sous vide. This minimizes the chances of them bursting. Of course, sausages cooked in this manner will lack that moreish, caramelized surface so many of us love. Just be wary of possible explosions if you grill the sausages.
Competent sausage makers are able to stuff their products with next to no air entering the casing. They also make a habit of pricking the raw sausages to release any air that does make its way into the otherwise finished product. This is important, as trapped air bubbles detrimentally affect all types of sausages. One of the main ways air bubbles ruin an otherwise perfectly good sausage is causing it to cook unevenly; air is a poor conductor of heat, and those sections around the bubbles will cook much slower than those parts of the sausage in contact with the skillet.
AdvertisementThe presence of air bubbles also increases the chance that the sausages will burst during cooking as the air inside the sausage expands. To minimize the chance of air-bubbled sausages bursting, customers can prick a hole in the sausage's casing while it cooks, allowing the air to escape. Unfortunately, this causes the sausage's juices to escape as well and can even lead to the entire sausage splitting.
Air pockets inside cured or already cooked sausages, such as salami, do not pose as much of a problem. However, they do mean that customers are getting less sausage for their money. For these reasons, all types of sausage that present air bubbles should be passed over if possible.
Sausages vary greatly in both length and weight; large bratwursts, which are best grilled and braised, are just as common as 25-gram chipolatas. A person's individual preferences determine what size of sausage they favor. But regardless of which size they choose, all sausages of that specific type should be of a consistent length.
AdvertisementTo put it simply, linked sausages that vary in length from one to the next indicate shoddy workmanship. If they were tied by hand, varying lengths reveal that the person who made them was either inexperienced or not paying attention. When the sausages were linked via machine, such inconsistencies point to faulty equipment or too little filling being used.
Aside from cooking at varying rates, links of an inconsistent length also suggest that the sausages may suffer from other issues associated with poor workmanship, such as under-seasoning. As a result, they are best avoided.
In the United States, the two most common meats used to make sausages are pork and beef. These classic choices are used to produce bratwurst and Italian sausages. Popular as these meats are, they are by no means the extent of sausage meat options, as the popularity of poultry sausages indicates.
AdvertisementChicken sausages are undoubtedly the leader of the poultry sausage subcategory. The main appeal of chicken sausages — and those made from other forms of poultry — is that they are significantly lower in fat than those made with pork. Typical chicken sausages contain only around 10 grams of fat total per 100-gram serving. For pork sausages, this number sits at over 27 grams. As Karen Whitman, owner of Mama's Chicken food market in Los Angeles, explained to the LA Times, these credentials cause customers to switch from pork and beef sausages to chicken. "[In the late s] beef had a bad rap, so folks gravitated toward chicken [sausages]. That's really how it became popular, because you were eating something that tasted great and was better for you."
AdvertisementAs Whitman indicates, poultry sausages are also surprisingly flavorful. This is thanks to the widespread use of thigh meat, which has a perfect meat-to-fat ratio for sausages, and poultry's ability to take a whole host of seasonings.
Everybody loves sausage. It’s great for breakfast, lunch or dinner. It’s tasty on its own, and it’s also a vital ingredient to plenty of great recipes. It is even available made with different types of meat, including chicken and turkey.
But what exactly is sausage? Or maybe more accurately, what is in sausage? And how is sausage made?
Today, we’re going to be answering any and all sausage questions you’ve ever had, and maybe even address some questions you’ve never thought to ask.
Table of Contents
Way back when, sausage making was an art created to use up the trimmings butchers had no use for. After all the other meat had been cut and prepared, there were bits and pieces left over. Rather than throw these pieces away and waste food, butchers created sausage to use up the extra scraps.
Salt and a variety of other spices were added to the meat to help it last longer and also taste better. As people began to enjoy sausage, it became less a collection of leftovers and more of a desired meat itself. The techniques and ingredients used to create it improved.
Traditionally, sausage is created by smoking — hot or cold — drying or salting. In most cases, early versions were made from pork, although sausage makers also used beef, lamb, veal, turkey, chicken and other meats.
As sausage became more and more popular, and people realized it was not only cheap and easy but also delicious, new ways of making sausage were created. Butchers used new meats, and the quality of sausage improved a great deal.
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Due to the demand for new and delicious kinds of sausage, there is more than one variety of the meat. Today, many types of sausage exist. People create them from different sources, incorporate unique spices and flavorings, and have their origins in many countries around the world.
Of course, there are hundreds of different types of sausages you might encounter, and there are far too many to discuss here. Because of variables like different meats, different spices and spice combinations, and different preparation methods, the number of sausage types is staggering. Even if we were to limit our survey to one country, such as Germany, there are more than 1,200 different varieties.
Though we may not think about sausage casing often, it contributes immensely to the flavor, texture and appearance of the sausage we eat. Sausage casings are traditionally made from natural animal products. These days, though, there are plenty of synthetic and alternative options available for people who have different preferences.
Not sure which type of sausage best fits your tastes? Consider the three common types of casing materials.
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Today, natural sausage casings are made from the intestines of animals like cattle, pigs, sheep, goats and occasionally horses. They come packed in either a salt or saline solution and can be frozen for up to one year. Natural casings are edible and tender, and they conform well to the shape of the sausage they hold. They are flexible and durable, allowing them to endure harsh smokehouse processing methods.
Natural sausage casings tend to be the most popula
r choice due to their rich flavor and visual appeal. Because they breathe well, they easily absorb cooking and smoking flavors, which saturate and season the meat. They also make a satisfying snapping sound when you bite into them.
The three main types of natural sausage casings include:
Artificial casings differ from natural casings primarily due to the fact that they’re not always edible. These casings are inexpensive and more uniform in size, shape and weight than natural casings. They come in two main varieties — collagen and cellulose, both of which are permeable to smoke.
Collagen casings consist of animal collagen, such as pig and cowhides, but they are occasionally made from fish and poultry. These casings are more fragile and vulnerable to breakage than cellulose.
There are two main types of collagen casings — fresh and smoke. People usually use fresh casings to make breakfast links and bratwurst, while smoke casings are usually found around wieners and snack sticks. Smoke collagen casings are more durable than fresh casings, and both are edible.
Cellulose casings contain viscose, which comes from the cellulose of cotton linter and wood pulp. These casings are peeled off after cooking and are used for high-yield products that don’t require smoking. Cellulose is strong and breakage-resistant. Because cellulose casings aren’t edible, they are usually removed before being packaged and sold. They are often used to make frankfurter-type sausages.
If you’re not a fan of natural or syn
thetic sausage casings, you can opt for alternative varieties. People often make temporary casings using unique materials like muslin strips, foil and plastic wrap. Alternative casings typically allow individuals to form and shape the sausage to their desired length and width through poaching and cooling methods.
Still, to give you an overview of the most popular and common types of sausages you’re likely to encounter and hear about, we’ve put together a list of the top candidates. Let’s start by reviewing this list of different types of sausages and looking at what the differences are between sausages.
As you might guess from the name, Andouille sausage originated in France, although it’s most commonly associated with Cajun-style dishes such as gumbo, jambalaya and others. It’s a pork sausage and is distinctive for its smoky and spicy flavor. While it’s a delicious part of many recipes, it’s also great when served cold and on its own as an hors-d’oeuvre.
This very coarse-textured sausage originated in Germany. It’s smoked and has a highly seasoned flavor. Most people sauté or steam this type of sausage.
No, despite its name, this sausage doesn’t actually contain beer. People use this type of German sausage as sandwich meat, and its distinct dark red color and heavy garlic flavor set it apart from other meats.
You might hear this sausage referred to by any of these three common names. People make this link sausage from a combination of pig’s blood, oatmeal, bread crumbs and suet. Almost black in color, blood sausage is usually sold pre-cooked and is often sautéed and used as a side dish with mashed potatoes.
Another German sausage variety, this ground veal sausage gets flavor from generous doses of chives and parsley. Most places sell it raw, and it requires special care during preparation to ensure it is cooked thoroughly.
Bratwurst is a traditional German variety of sausage. Of course, there’s hardly one standard type of bratwurst. It’s so popular there are dozens of different flavors and styles. Typically, however, people make it from veal and pork, and season it with nutmeg, ginger, and caraway or coriander.
This type of sausage is usually sold in casings, which you remove before you use the sausage. You then cook the meat separately before using it in a recipe.
Chorizo is made from pork and is popular due to the distinctive blend of spices that flavor it — including chiles and garlic. These flavors make chorizo a great addition to many different recipes, such as:
It’s a popular addition to many Mexican and Spanish dishes, with the Mexican versions favoring fresh pork in the sausage and the Spanish versions preferring smoked pork.
Also known as a hot dog or a wiener, a frankfurter is just as much a sausage as anything else on this list. You can make it from beef, pork, veal, chicken, turkey or some combination of these meats. In most cases, unless the package specifies otherwise, you’re probably getting a blend of beef and pork. You know how to eat these. Fire up the grill or boil them in a pot of water, put them in a bun and drench them in ketchup and mustard.
Wait, what? Cheese? Don’t let the name fool you. Head cheese isn’t actually cheese at all. Instead, it’s a sausage made from the meaty parts of the heads of calves, pigs, or sometimes sheep or cows. You season the meat and mix it together with a meat broth, then cook it in a special mold. Once it’s cooled, you take the sausage out of the mold and eat it in slices.
Visually distinct because of its long, sausage shape, Hungarian varieties of sausage are made of pork and flavored with garlic and paprika. You might find Hungarian sausage smoked, dried or fresh.
Less a specific type of sausage and more of a broad category, Italian sausage comes in many different varieties. Traditionally, hot Italian sausages are made with pork and seasoned with red pepper flakes, garlic, and anise seeds or fennel. You make sweet Italian sausages very similarly but usually omit the red pepper flakes.
In the U.S., we know this as a specific type of sausage. But in reality, Kielbasa is simply the Polish word for sausage, and it can refer to many different types of traditional Polish sausages. When you hear this word in the U.S., however, it usually refers to a pork country sausage in a recognizable horseshoe shape.
You can recognize this Polish blood sausage by its large ring shape. It’s made from a combination of pork, a grain such as rice, barley or buckwheat, beef blood, marjoram and additional spices, as well as offal, a collection of organ meats. While it’s typically un-smoked, it’s usually sold cooked.
This is another type of German sausage, and you can make it from beef, pork or both, although you might also find some veal in the mix. It’s typically flavored with garlic and comes in natural casings. You can remove these before eating, or you can eat them along with the sausage. The word “knack” actually translated to “snap” in German, mimicking the sound the sausage makes when you bite down on the outer casings. These tasty sausages are usually grilled up and served alongside sauerkraut.
This Greek sausage is a little bit different from its northern European counterparts. It’s made from both lamb and pork and flavored with orange rind. It’s usually sold fresh, meaning it needs to be cooked carefully before eating. You can prepare loukanika by being cut into chunks and sautéed.
A specialty of the German state of Thuringia, this sausage is either pork, or a combination of pork and beef. You can buy it fresh or smoked, and it is often seasoned with marjoram and caraway. The sausage has a medium coarse texture.
Yet another German sausage, this one might look a little strange due to its white coloring, but it still tastes delicious. It’s made of ground veal or pork, and offers up a tasty medley of flavors, including:
It’s also a traditional part of many Oktoberfest menus, where it’s served with beer, sweet mustard and rye bread.
We’ve thrown around these terms, and you’ve probably seen them for yourself when you’ve examined sausage packages. So what do they actually mean?
All these terms refer to different ways the sausage has been prepared before it made its way into your shopping cart. Whether it came from the butcher or a grocery store, it can fall into any of these categories. All require slightly different preparation methods, and different kinds of sausage are more likely to be sold certain ways than others.
Ground, chopped or puréed uncooked meat makes up fresh sausage. Because they are fresh, they need to be kept at freezing temperatures until they’re used, or else they will spoil. Some sausages commonly sold fresh include:
When cooking frozen sausage, don’t forget to poke through the skins lightly with a fork. This prevents them from exploding when they heat up. Cook the sausage completely, leaving no pink even in the very center of the sausage.
You have several different options for cooking fresh sausage. It can be grilled, broiled or pan-fried. In the case of some white sausages, which are usually made of veal, the traditional way of cooking is poaching or steaming. You can also remove them from their casings and crumble them up in a pan as you sauté them before including them in other recipes.
No doubt, you’ve had plenty of experience with pre-cooked sausage, even if you didn’t realize it at the time. Whenever you buy something like frankfurters or hot dogs, bologna, mortadella or almost any of the German “wursts,” you’re usually buying pre-cooked sausage. If there’s ever a case where you’re unsure if the sausage you’re buying is raw or pre-cooked, check the packaging. And if you buy from a butcher, ask them. You should know if you’re dealing with raw meat or not.
Most pre-cooked sausages are made with a firm outer casing and a smooth, puréed filling inside. Sometimes the fillings will be partially cooked before they’re put into the casing. Even if the sausage maker cooked the filling beforehand, the entire sausage is cooked again after it is filled.
Even though these sausages are pre-cooked, you’ll still want to cook them before you eat them, or at least heat them up a little bit. This will bring them to a more palatable temperature and also bring out the best of their natural flavors. Grill them, broil them, pan-sear them or cut them up and use them as an ingredient in a variety of other dishes. Since they aren’t raw, you don’t have to worry about cooking them all the way through. Instead, just worry about raising their temperature.
This category includes sausage like Andouille and Kielbasa. As the term implies, you cook these sausages by smoking them. The sausage maker hangs the sausage in a smokehouse or a smoker, where a fire burns slowly and lets off huge amounts of smoke. This smoke then cooks, flavors and helps preserve the sausages hanging above it.
With smoked sausage, you have a couple of different options. You can eat it as-is, since it’s already fully cooked. You can also heat it up, or you can cook and crumble it into smaller pieces to use in other dishes. It’s extremely easy to find and buy, since it’s a guaranteed staple at many deli counters and plays a vital part in lots of different types of sandwiches and recipes.
Cured sausage is a little bit different than the other types of sausage we’ve talked about. Sausage makers produce this type fresh, then salt it and air-dry it for weeks or even months. This long drying process is called curing. During this curing process, the combination of salt, time and air-drying cook the meat. Some common examples of cured sausage include Genoa salami and Spanish Chorizo.
One of the best ways to enjoy cured sausage is to cut it into thin slices and serve it at room temperature. It makes for a great sandwich meat, snack or appetizer, especially when served with cheese and crackers.
No matter what kind of sausage you buy, you should learn a few definite rules of thumb that apply when it comes to storing, cooking with and keeping it fresh for longer.
The first and easiest rule to remember is smoked sausage will always last longer than fresh sausage. Unless otherwise stated, the sausages you purchase from a butcher shop will have fewer preservatives and go bad long before the packaged sausages you buy at the grocery store.
If you do buy fresh sausage from the butcher, however, there are steps you can take to keep it fresh and edible for longer. Refrigerate the meat as soon as you get home. If it’s wrapped in butcher paper, seal the entire package in an airtight bag. This will help prevent your fridge from smelling like smoked meat — although that might not be such a bad thing, depending on your perspective. Sealing the meat in a bag will also keep it from drying out and becoming inedible too quickly.
Depending on what state the sausage you bought was in, the window of time you have to use it in will vary:
But what if you bought the sausage because it was a great price, or simply because you wanted to have it as a backup? What if you don’t plan on using it within the allotted window of time before it goes bad? If that’s the case, just freeze it. Use airtight, plastic freezer bags to seal it up and protect it against freezer burn, then tuck it away into the back of your freezer. It should keep for at least two months in the frozen state.
After learning about the many different sausage flavors and varieties available, you might be curious enough to give some of them a try. If that’s the case, then we’ve got good news. Premio sells lots of different types of sausage, and we’d love for you to give them a try.
Just head to your nearest Premio distributor to find:
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