Sausage seasonings
Fresh sausages are simply seasoned ground meats that are cooked before serving. Fresh sausages normally do not use cure although cure can be used if desired. In addition fresh sausages typically do not use smoke flavours, although liquid smoke can be used. Fresh sausages are never smoked in a cold smoker because of the danger of botulism.
The primary seasoning agents in fresh sausages are salt and sugar along with various savory herbs and spices, and often vegetables, including onion and garlic.
A British Fresh sausage typically contains around 10% butcher's rusk, 10% water, 2.5% seasoning, and 77.5% meat. At point of sale British sausages will often be labelled as "actual meat content. " As meat can be fatty or lean, the % is calculated using reference tables with the intention to give a fairer representation of the "visual lean" meat content.
apple and stilton mix
beef and ale mix
cider and apple mix
cumbleland mix
gluten free mix
gourmet lincolnshire mix
gourmet venison mix
lamb and mint mix
old english mix
pork and leek mix
pork apple and wine mix
pork honey and thyme mix
pork jalapeño mix
traditional pork mix