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Fresh Sausage: Contains seasoned pork, beef, veal, or any combination. Since these are fresh meats, they should be kept tightly wrapped and refrigerated up to one week. They may be frozen up to two months. Fully cook before serving.
Varieties include: Pork Sausage, Bratwurst, fresh Italian & Thuringer.
Fresh Smoked Sausage: Treat as fresh sausage and all fresh meat. These meats have been cured, and the smoking gives a characteristic flavor and color.
Sausage varieties include: Smoked Polish, Italian and Bratwurst.
Cooked Sausage: Ready to serve and usually served cold, but may be reheated.
Varieties include: Liverwurst, Bologna and Braunschweiger.
Semi-Dry Sausage: Summer Sausage is an example. These are cooked, then carefully dried to remove some of the moisture. They keep a short time without refrigeration (3 to 5 days). If refrigerated, they remain delicious up to three weeks. Semi-Dry varieties are softer than Dry Sausage.
Dry Sausage: These are cured under controlled temperatures and humidity for as long as 90 days. Ready to slice and eat. These will keep even longer if refrigerated, but should not be frozen.
Varieties include: Hard Salami, Genoa and Pepperoni.
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Analog Devices AD1853 24-bit 192-kHz stereo audio DAC (+) -- Pumbaa McDAC -- 18.01.01@15:43 (Чит.: 111)