Today, natural sausage making has become an art. More than 200 different varieties are made in the United States alone, and thousands more worldwide, varying by regional tastes and ingredient availability. Gourmet sausage has a distinct taste and quality that is unmatched.
Specialized link makers are as discriminating about what goes into their products as winemakers are about selecting grapes. Early butchers found that a wide range of raw ingredients could be used. The primary ingredients of sausage were the parts of the animal carcasses that could not be used in other ways. Today many primal parts are used in the production of this favorite food, and the quality difference is undeniable.
The contemporary role of this food fits conveniently into our modern lifestyles as an elegant gourmet appetizer for entertaining as well as the main course in "quick-and-easy" meals. Sausage has come a long way from being a means to use the scraps no one would eat alone.
Natural Sausage Checklist
Before your purchase, consider these qualifications of supreme food manufacturers. Whether you're stocking your own general store, large chain of grocery stores, catering a special occasion, or just in search of the finest ingredients and meats for your dinner table, these facts will point you in the right direction.
Premier Cuts
This food is worthy of prime whole-muscle cuts from the animal. Watch for whole-muscle meats with high lean percentages over 80%. Top choices include lean skinless chicken thigh and pork shoulder.
Local Farms
Companies receiving ingredients from local farmers are a notch above the rest. For the freshest product, they shouldn't need to travel far. A long distance increases the likelihood of preservatives or other potentially harmful and toxic chemicals in your food, such as MSG (Monosodium Glutamate), Nitrate, and Nitrite. If you can barely pronounce the ingredients on the packaging's nutritional facts, it may be time to try something different.
NaturalCasings
Casings are made from the submucosa of an animal, a largely collagen layer of the intestine. Since small intestines are collagen in nature, they have many of the same characteristics common to all types of collagen, particularly the unique characteristic of variable permeability, which allows uniform deep smoke penetration throughout the entire link to create rich, balanced flavor from start to finish.
Taste Matters
A combination of the above factors will ensure a tender and juicy product. Links that can "breathe" contribute to enhancing the sweet aroma of fresh meat, whether resting in a display case, or sizzling on a stove or grill. Prime cuts of chicken and pork will provide instant flavor on its own, combined with hand-selected herbs and spices to become the show-stopper on any platter.
It is no secret why there are thousands of recipes for these delectable foods. Whether they're eaten in a toasted bun with mustard by children, or mixed into a five-star dish by foodies and critics alike, one thing is certain: sausage is an international food staple, and is here to stay!
Natural sausage is examined by quality of ingredients, butcher cuts, source, casing, and overall taste to describe the benefits of gourmet sausage links.
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