Meat The primary ingredient, usually pork, beef, chicken, turkey, or lamb. Some sausages may also use a combination of meats or plant-based alternatives for vegetarian/vegan options.
Fat Fat is crucial for flavor and texture. It typically comes from the meat itself, but some sausages may include added fat like pork fat (lard) for richness.
Salt Salt is used for seasoning and preservation. High-quality sausages often use natural salts, like sea salt or Himalayan pink salt.
Herbs and Spices Seasonings like black pepper, garlic, fennel, paprika, sage, thyme, or cayenne pepper add depth and flavor to sausages.
Natural Casings The casing is the outer shell of the sausage. Traditional sausages often use natural casings made from the intestines of pigs or sheep, while some may use collagen or synthetic casings.
Garlic Garlic is a staple in many sausage recipes, adding aromatic and savory flavors
Sugar A small amount of sugar is sometimes added to balance the flavors or help with the caramelization process when cooking.
Vinegar or Wine Some sausages include vinegar or wine, which can enhance the acidity and preserve the sausage while adding flavor complexity.