Food Nutrition Facts

Sausages and Luncheon Meats

Sausage is a processed ground meat prepared with animal fat, salt, different spices and herbs. It is generally available in market with a casing. The word sausage is derived from the Latin word "Salsus" which means something salted.
Previously, sausages were made from the intestines of the animals. However, in present days these are made from the flesh of the animal.
Sausages are freshly prepared and served or it may be preserved by smoking or curing. Beef and pork sausages are preferred by the most.
It is assumed that sausages were invented in the Middle East in 3000BC.
Since then, many countries have developed their own type of preparation depending upon the meat and spices found easily in their region. Ground meat is used in sausages. The size also varies like 3/4 inch Coarse grind, 3/8 inch Medium-course grind, 3/16 inch Medium grind, 1/8 inch Fine grind etc. Grilling is the most popular cooking method used for 44% of all sausages followed by frying at 23% and baking at 20%. The casing also varies like lamb and sheep casing, beef casing, collagen casing, cellulose casing and synthetic casing.
Luncheon meat is processed, packaged meat. It is usually molded into a loaf and served cold. It is then sliced for use in toppings of sandwiches and salads.

Benefits of taking sausages and luncheon meats

Source of high-class protein.
Fresh sausages are ready to eat.
Easy to prepare.

Risk

Botulism is a grave form of food poisoning caused by taking contaminated food by lethal toxin- botulinum. A case of food borne botulism was first identified in Europe during the 19th Century. That time Sausages was identified as the culprit.

Suggestions

Fresh sausage is to be properly cooked either by barbecue or by frying.

Recommended daily allowance

Sixty grams of sausages daily for a healthy young adult.

Sausages and Luncheon Meats subcategories