Meat Ingredients (Pork, Beef), Mechanically Separated Turkey, Water, Corn Syrup, Contains 2% or less: Salt, Natural Flavors, Dextrose, Soy Protein Concentrate, Sodium Phosphate, Monosodium Glutamate, Sodium Erythorbate, Sodium Nitrite. Made With Beef Collagen Casing.

Italian sausage is ground pork often flavored with garlic and fennel seed. It comes in two different styles, sweet or hot. Hot Italian sausage usually is flavored with spicy red pepper, while the sweet version has no pepper in it.

Fresh Sausage – Sausages such as Italian sausage, fresh bratwurst and breakfast links are usually fresh, meaning they haven't been precooked. Smoked sausage – Smoked sausages such as Polish sausage and kielbasa have been cooked using smoke which gives the sausage a nice flavor.

Typically made with pork, Italian sausage is noted for being seasoned with fennel (and/or sometimes anise), using at least 85 percent meat and the rest being fats or filler.

Smoked sausage is typically a coarsely ground product, stuffed into either hog casings or cellulose casings (30–40 mm/1.19–1.5 in. diameter) and smoked. If stuffed into a cellulose casing, which is removed to make a skinless sausage, links are made approximately 12.5 cm (5 in.) long.

Smoked sausage is smoked for a long time at ultra low temperatures so that smokey flavor we all love can really sink in. These links are the perfect way to add a punch of flavor and kick to your meal without being overpowering to the point that it drowns out other notes of flavor.

The main difference in Italian sausage when compared to other sausages is the seasoning. The particular ingredient that usually sets Italian sausage apart is fennel. This is a licorice scented herb that gives Italian sausage its unique taste that is different than other types of sausage.

Pork is the most common, but butchers also use beef, lamb, veal, turkey, chicken, or game, and sometimes also fillers like oatmeal and rice to stretch the meat a bit. Casings vary too: Besides intestines or artificial casings, butchers sometimes use stomachs, skins, or they sell the sausage with no casings in bulk.

The main difference in Italian sausage when compared to other sausages is the seasoning. The particular ingredient that usually sets Italian sausage apart is fennel. This is a licorice scented herb that gives Italian sausage its unique taste that is different than other types of sausage.

Italian sausage has a long history! It was originally known as 'lucanica,' taken from the Lucanian people who taught Roman soldiers to take minced meat and pack it into a casing with spices and salt. This is as far back as the 5th century BCE! 2000 years before the birth of pizza, there was Italian sausage!

Smoked sausages - such as andouille and kielbasa - are, as their name suggests, smoked to cook them. They are hung in a smoker or ​smokehouse where a cool fire is tended to burn slowly and to produce a copious amount of smoke that cooks, flavors, and preserves the sausages.

As the saying goes, everything in moderation. Smoked meat is the perfect choice for a healthy snack as it's high in lean protein while low in fat and carbs. These meats are packed with good lean protein, smoky flavor, moisture, but have a fraction of the fat.

pork Italian sausage is the generic American term for a seasoned, pork-based sausage. There are different types of Italian sausage, ranging from mild Italian to hot Italian, which has hot red pepper flake spice, to sweet Italian with its sweet basil addition.

Italian sausage is usually sold fresh, either as loose meat or in casings. It traditionally consists of pork and seasonings like fennel, garlic, anise seeds and other spices.

The difference is in the seasoning. Italian Sausage typically includes fennel, garlic and occasionally chili flakes. It can also include other spices but the fennel and garlic are the key flavours.

What is the distinctive flavor in Italian Sausage? Italian sausage has many herbs and spices, but fennel seed is what gives it its distinct flavor. Don't skip it. I buy whole fennel seed and crush it slightly when making this seasoning mix.