Recipe: Some info on Sausages

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ALL ABOUT SAUSAGES
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Almost every country has its own types of sausage, many specific to certain regions. There are three main categories: sausages that are cooked, sausages that are sliced or spread, and salami. Some are salted and smoked and still require cooking, others only require reheating. Sausages are highly perishable and should be cooked within a few days of purchase. They require slow cooking over gentle heat to cook through. Prick the skins to prevent them bursting. The many varieties may be used to enhance soups, stews, pasta sauces, and hot and cold meals. Floury lentils, split peas and broad beans are excellent accompaniments instead of polenta, potatoes or rice. Vegetables such as cabbage, spiced red cabbage or sauerkraut complement sausages. Sausages can be cooked whole or diced and mixed with potato, apple, onion, gherkins, or tossed in mayonnaise or sour cream, as salads. Start sampling the many varieties made by butchers in your neighborhood. Every butcher has his favorite recipe.

Types of sausages
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Black pudding, Blackwurst or blood sausage ************************************************
These usually contain pig blood, fat, cereal, onions, groats, spices and herbs, and pennyroyal. Ready-cooked, they can be fried and sliced with leeks and potatoes.

Bockwurst
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This is a German smoked, scalded sausage made from veal and pork, fat and spices. It looks like a large frankfurter and is cooked the same way, i.e. gently heated in hot water.

Bratwurst
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This is a pale German smoked sausage made of minced pork or veal and spices. It is not unlike an English pork sausage and is eaten grilled or fried.

Chorizo
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This is a spicy Spanish sausage made from pork and paprika. Sliced and eaten raw or cooked in a stew, excellent grilled or gently fried.

Viennas
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These are finely minced beef sausages and vary in size. They should be warmed in hot water before eating.

Venison sausage
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Made from four parts minced venison to one part pork or veal, to which spices and herbs are added. Can be grilled, fried or braaied.

Nurberger
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A combination of pork, beef and lots of herbs.

Boerewors
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South Africa's own rough, country sausage, best cooked over coals.
Beef sausage
Comprises beef, fat, bread and seasoning. Same size as pork sausage but redder. It is grilled or fried.

Pork sausage or "bangers"
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Fresh cooking sausages made of pork, fat, cereal and spices or herbs. Eaten for breakfast or supper, fried, grilled, braaied or eaten cold with mustards.

Chipolata
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This has the same consistency as a pork sausage but is half the size. Best grilled, baked or fried.

Frankfurter
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Originally German, taken over by the Americans and turned into a "hot dog". Should contain finely chopped pork and salted bacon fat and smoked. It needs to be gently heated in hot water.

Salami
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This is a regional delicacy, found all over the world, but is essentially Italian. Some are smoked and have interesting casings but are basically made of pork, pork fat, beef, veal and game, to which paprika, coriander, peppercorns and wine are added. Usually eaten alone with crusty bread, olives and gherkins. Examples are Cervelat, Mortadella and Italian, Malian salami, cooked salami, and traditional salami.

Have a great weekend