Fresh sausages

Fresh sausages are generally made by forcing seasoned, minced or chopped, uncured meat (sausage meat) into a natural casing (such as intestine or neck skin) or an artificial casing, although there are also sausages prepared without casing. Recipes vary widely
in the meat and seasonings used, and whether some sort of starchy filler is added (which is common in the UK), as well as in the proportion of lean to fat; however, sausages tend to be high in fat so they can be fried or grilled successfully. Some fresh sausages are sold lightly smoked.

BUY

Available from butchers and supermarkets, sausages are normally
bought by weight, loose or pre-packed.

STORE

Keep in the fridge and use within a few days of purchase. Or
freeze for up to 6 months.

EAT

Fresh sausages are always cooked, normally by frying, grilling,
or barbecuing, occasionally roasted, to caramelize
the casing.

FLAVOUR PAIRINGS

Potatoes, white beans, onions, apples, goose
fat, sage, mustard, tomato ketchup.

CLASSIC RECIPES

• Toad-in-the-hole
• cassoulet
• lenticchie con salsiccie
  medister
• mixed grill.