Pork sausages are made from finely chopped pork and stuffed into a casing made of cellulose, collagen, or plastic. Some sausage makers use non-meat fillers and extenders, which are regulated in many countries. Cooking methods include pan-frying or boiling with water, and the method used is subjective to individual tastes.
Pork sausages are tubes of finely chopped pork, usually taken from the shoulder or leg of a pig, then seasoned and stuffed into a thin casing or skin. The casing can be made of various materials. In the past, sausage casings were made from clean pig intestines, but they have gradually been replaced with casings made from cellulose, collagen or plastic. Pork sausages are fried; grilled; or smoked, cured and stored to be eaten cold at a later time. This form of preparing and preserving food is ancient, dating back to 4000 BC and the Sumerians.
Some sausage makers use non-meat fillers and extenders in their products. These fillers serve to help bind water and create a sausage that has a tighter or tougher quality. Sometimes ingredients such as flour, processed potatoes, and corn syrup are used. Extenders such as plant proteins – mainly soybeans – are placed in pork sausages to improve their overall mass. In many countries, these fillers are regulated and limited in the quantity and quality of additives used, even going as far as renaming the product if the ratio of fillers to pork is too high.
There are a few schools of thought when it comes to cooking pork sausages. Either way, the pan-fried cooking method is usually preferred over the grill. The sausages are placed in a preheated pan that has been glazed with a small amount of butter, then are allowed to simmer gently for 20 to 30 minutes while the cook makes sure not to burn or stick the sausage to the pan. There’s a theory that poking a few small holes in the sausage with a fork will improve the flavor. Other people argue that allowing pork sausages to cook without holes is the way to go.
Another popular method of cooking pork sausages is for the cook to first place them in a pan with a thin layer of water, essentially to boil them for several minutes. After this has been done, the sausages can then simmer in the butter or oil for the remaining cooking time. This method is meant to extract even more flavor from the sausages. Non-water advocates, however, are equally vocal in their claims about their particular process. Ultimately, the method used to cook pork sausages is subjective and suited to individual tastes.
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