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Classification of Sausage
Sausages classification is subject to regional differences of opinion. Various metrics such as types of ingredients, consistency, and preparation are used. In the English-speaking world, the following distinction between fresh, cooked, and dry sausages seems to be more or less accepted:
* Cooked sausages are made with fresh meats, and then fully cooked. They are either eaten immediately after cooking or must be refrigerated. Examples include hot dogs, Braunschweiger and liver sausage.
* Cooked smoked sausages are cooked and then smoked or smoke-cooked. They are eaten hot or cold, but need to be refrigerated. Examples include Gyulai kolbász, kielbasa and Mortadella.
* Fresh sausages are made from meats that have not been previously cured. They must be refrigerated and thoroughly cooked before eating. Examples include Boerewors, Italian pork sausage and breakfast sausage.
* Fresh smoked sausages are fresh sausages that are smoked. They should be refrigerated and cooked thoroughly before eating. Examples include Mettwurst and Teewurst.
* Dry sausages are cured sausages that are fermented and dried. They are generally eaten cold and will keep for a long time. Examples include salami, Droë wors, Sucuk, Landjäger, and summer sausage.
* Bulk sausage, or sometimes sausage meat, refers to raw, ground, spiced meat, usually sold without any casing.
Other countries, however, use different systems of classification. Germany, for instance, which boasts more than 1200 types of sausage, distinguishes raw, cooked and pre-cooked sausages.
* Raw sausages are made with raw meat and are not cooked. They are preserved by lactic acid fermentation, and may be dried, brined or smoked. Most raw sausages will keep for a long time. Examples include mettwurst and salami.
* Cooked sausages may include water and emulsifiers and are always cooked. They will not keep long. Examples include cervelat, Jagdwurst and Weißwurst.
* Pre-cooked sausages are made with cooked meat, and may include raw organ meat. They may be heated after casing, and will keep only for a few days. Examples include Saumagen and Blutwurst.
In Italy, the basic distinction is:
* Raw sausage ('salsiccia") with a thin casing
* Cured and aged sausage ("salsiccia stagionata" or "salsiccia secca")
* Cooked sausage ("wuerstel")
* Blood sausage ("Sanguinaccio" or "boudin")
* Liver sausage ("salsiccia di fegato")
* Salami (in Italy "salami" is the plural form of "salame" that is a big cured sausage, fermented and air-dried)
* Cheese sausage ("Caselsiccia") with cheese inside
The U.S. has a particular type called pickled sausages, commonly found in gas stations and small roadside delicatessens. These are usually smoked or boiled sausages of a highly processed hot dog or kielbasa style plunged into a boiling brine of vinegar, salt, spices and often a pink coloring, then canned in Mason jars. They are available in single blister packs or sold out of a jar. They are shelf stable, and are a frequently offered alternative to beef jerky, Slim Jims, and other kippered snacks.