John Myers
“Sausage” is a generic term for all raw sausages that do not necessarily have to be refrigerated during storage. Examples of a perennial sausage are salami, cabanossi, or landjäger. They can all be kept without refrigeration and can be eaten without further processing. They are preserved using different manufacturing processes – for example, by smoking, air-drying, or by adding nitrite curing salt. A combination of several of these methods is also possible.
Usually, long-life sausages contain mainly pork, often supplemented by other types of meat. Paprika powder, garlic, mustard seeds, sugar and pepper are often added as spices. Many long-life sausages contain nitrite curing salts and must therefore not be overheated, as this can result in the formation of nitrosamines that are harmful to health.
Long-life sausages are available in different quality levels. A particularly high-quality product is characterized by a rather coarse structure, which contains relatively large pieces of meat. Long-life sausages with very finely chopped meat usually contain more fat. A good quality long-life sausage has a fat content of around 25 to 30 percent.
Air-dried sausage is of particularly high quality. Examples include different varieties of French or Italian salami. They are traditionally dried and ripened without the addition of artificial ripening agents. Because they mature at the same time over a longer period of time, they can be kept for a long time despite little or no addition of curing salt.
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