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Pork sausage

Meat · Cured & processed meats

Pork sausage

Fresh sausages of seasoned minced pork in casings, from British bangers to Italian fennel sausage.

Also called: sausages, italian sausage, bangers

A kind of pork

38 recipes with it

Photo: Conan, via Wikimedia Commons (CC-BY-2.0)

What it is

Fresh pork sausages are raw seasoned pork mince, usually with fat and sometimes rusk or breadcrumbs, filled into natural or synthetic casings. Styles vary: British bangers (often with rusk), Italian sausage (with fennel and garlic), German bratwurst. Unlike smoked sausages such as kielbasa, they are raw and must be cooked through.

How it’s used

  • Bangers and mash, toad in the hole
  • Removed from casings for pasta sauces and stuffing
  • Grilled and barbecued
  • Casseroles with beans and lentils
  • Sausage rolls

Characteristics

Taste
Savoury and seasoned.
Texture
Juicy with a snappy casing.
When cooked
Cook over moderate heat so the centre cooks before the outside burns; pricking releases juices and is not necessary.
Sold as
fresh, frozen
Cooking uses
Commonly cooked, Suitable for frying, Suitable for grilling

Kinds in our pantry

Storage

Refrigerated. Keep cold and use by the date, or freeze.

Diet, allergens and safety

No major allergens in typical versions. May contain Wheat, Gluten, Sulphites — check the label.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free (check label)
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Raw sausages must be cooked to 71 °C (160 °F) with no pink in the centre.
  • May contain wheat/gluten (rusk) and sulphites; check the label.

Nutrition per 100 g

Energy
290 kcal
Protein
13.9 g
Carbohydrate
2.97 g
Fat
24.26 g
Fibre
0 g
Sugars
1.19 g

USDA FoodData Central: Sausage, Italian, pork, mild, raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Ground pork — Season with salt, pepper, fennel and garlic for sauces; no casing.

Related ingredients

Recipes with pork sausage

See all 38

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