While sausage can be produced from nearly any type of meat, pig meat is the most frequent. Beef sausage, as well as sausages manufactured from a combination of pork and beef, are popular. Poultry sausages are becoming increasingly popular among people who eschew red meat.
Ground beef, oil, salt, and other seasonings, as well as fillers like bread crumbs, are used to make sausage. Raw sausage can also be purchased in bulk and placed into casings to make sausage links. Cooked, smoked, dried, cured, or uncooked sausages are available. While ancient casings were created from an animal’s cleaned intestines, current casings are most commonly made from collagen or cellulose.