Many of the sausage products we enjoy today were developed originally in Europe. The kind of sausage produced by early European sausage makers was influenced by local customs, availability of spices and seasonings, and the climate of the region. Fresh and smoked sausages originated in areas having cool climates while many dry sausages were developed in warm regions.
Today there are five basic classifications of sausage.
These are fresh sausage, uncooked smoked sausage, cooked smoked sausage, cooked sausage and dry and semi-dry sausages. Fresh sausages are made with uncured meat. Pork is often used to make fresh sausage although beef can be used. These sausages may be stored refrigerated for up to three days or be kept frozen. Fresh sausage must be thoroughly cooked before serving.