The only way to know what's in your sausage is to make it yourself. If you've let sausage go out of your life because of anxiety about commercially packaged meats, then consider making it in your own kitchen. Using your own herbs and spices and fresh ingredients will renew your appetite for this most ancient and universal of processed foods. References to sausage date back to Homer, and all meat-eating cultures since then have savored some form of it. Today we enjoy bratwurst from Germany, bologna and salami from Italy, cervelat from Switzerland, and Vienna sausage from Austria.
Sausage is actually quite simple to prepare.
It is nothing more than ground meat and seasonings packed into an edible casing and cooked. Practically every recipe assumes the reader will be familiar with directions to case, stuff , and smoke . While these processes are not difficult, they do require learning certain skills. If you don't master them, better stick to grilling hamburgers. What you buy depends on the kind of sausage you're making.