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Pork is the ultimate sausage meat.  As the old saying goes, "Use everything, but the squeal".

Throughout history, Italy, Spain, France and Germany made the largest collection of pork sausage that included salami, bratwurst, andouille and many more.  Sausage making was a major event in late fall as the weather turned colder.  A cellar full of sausages ensured delicious food throughout the winter.

Pork is a mild tasting meat that makes very versatile to be manipulated with seasoning and spices to produce a unique personality.  The fat from pork being smooth easily binds the seasonings and spices to create rich and juicy sausage.

Creating your own pork sausage will give you a sense of satisfaction and delicious rewards enjoyed by generations past.

Made from meats that have not been previously cured. These sausages must be refrigerated and thoroughly cooked before eating. Examples include Cotechino, Italian Pork sausage, Fresh Beef sausage and Luganega.

Cooked sausage is heated during the process of making it.  Examples include Liverwurst, Scrapple and Braunschweiger. 

This differs from fresh sausage where it is typically cooked before serving.

Dry sausages are cured sausages that are fermented and dried.  They are generally eaten cold and will keep for a long time.  Examples include salami, Droë wors, Sucuk, Landjäger, and summer sausage.

Smoked sausages are cooked and then smoked or smoke-cooked. They are eaten hot or cold, but need to be refrigerated. Examples include Gyulai kolbász, kielbasa and Mortadella.