Meat Basics 101 states that sausage casings can be made using animal intestines, processed collagen or non-edible casings intended to be removed before eating. Loose sausage, such as is used for sausage patties, requires... More »

Vienna sausages made in North America consist of a blend of pork, chicken, beef and turkey. This blend is mixed with various spices, salt and mustard, then stuffed into a casing to be cooked. More »

www.reference.com Food Food Facts Meat, Poultry & Seafood

It is unclear who is the inventor of sausage, although there is archaeological evidence of its use dating back to 50,000 BC. Humans made the first sausages by stuffing meat from animals they had killed into the emptied a... More »

To make a typical Braunschweiger pate, combine braunschweiger liver sausage with cream cheese, minced onion and various seasonings, depending on the recipe. Mix all the ingredients together, and chill before serving. More »

Natural edible sausage casings are made from the small and large intestines of pigs, sheep, goats and cattle. Artificial edible casings are made from collagen, which is taken from split cattle hides. More »

www.reference.com Food Food Facts Meat, Poultry & Seafood

A bratwurst is a sausage made from finely minced pork and beef. A knockwurst, also spelled knackwurst, is a sausage made from all beef and flavored with garlic. More »

Boudin sausage is traditionally made with pork, rice and vegetables, but recipes vary depending on the butcher or cook. Onions, green peppers and seasonings are also typically included in its mixture of ingredients. More »

www.reference.com Food Food Facts Meat, Poultry & Seafood