Sausage

Description

Sausage is usually ground meat encased in a casing, with a distinct salty-peppery and often smoked aroma, and a golden-brown, sometimes shiny surface. It is a valuable source of high-quality protein, iron, and B vitamins (especially B12), as well as energy from fat; at the same time, it contains relatively high amounts of salt and saturated fats, so it is best consumed in moderation as part of a balanced diet. In the kitchen, sausage works well in many roles: as an ingredient in soups, stews, baked casseroles, on the grill, or in breakfast dishes with eggs. It pairs well with cabbage, potatoes, mustard, and horseradish. Store in the refrigerator tightly wrapped or in a container for 3–5 days; for longer storage, portion and freeze for 2–3 months, thaw slowly in the refrigerator, and use within 24 hours after cutting.