First up: the actual flesh. Usually, it’s pork, beef, or chicken. But here’s the fun part: it’s not just the prime cuts. Think shoulder, belly, and trim—the scraps left over from making steaks and chops.
Why use those? Because they’re fatty and flavorful. Fat equals juicy. Lean meat makes a dry, sad sausage. So embrace the suet, my friend.
But Wait—There’s More Than Muscle
Here’s where it gets weird. And wonderful. Sausages often include organs. Yes, liver, heart, and kidney can sneak in. In traditional recipes, like blood sausage or liverwurst, these are the whole point.
You’ve probably eaten lips or snouts without knowing it. It’s not scary—it’s efficient. Animals are delicious from nose to tail, so why waste a single bite?
