4 ms·
In the US, at least, most commercial sausages are made with artificial casings, rather than gut casings. I'd be surprised if that wasn't also the case in France
by 0110101001 4y ago
In the US, at least, most commercial sausages are made with artificial casings, rather than gut casings. I'd be surprised if that wasn't also the case in France as it makes industrial-scale production a lot easier without much difference in end product.
Despite their efforts, dictionary definitions aren't always in sync with common usage, and it seems obvious that the latter is what we should regulate on.
- JumpCrisscross 4y agoEh, I remember being confused about American breakfast sausage being served with no regard to the casing. These terms aren’t perfectly portable across languages.
- LegitShady 4y agoamerican breakfast sausage as given by many fast food places is usually some kind of pork or pork+beef patty with heavy sage seasoning. I've had success faking it with extra lean ground turkey and it was almost exactly the same.
- morsch 4y agoIn Germany, the market share of both kinds of casings is about the same, according to a large retailer. I wouldn't be surprised if France veers more towards the traditional side. https://www.edeka.de/ernaehrung/expertenwissen/1000-fragen-1000-antworten/was-ist-der-unterschied-zwischen-kunstdarm-und-naturdarm.jsp https://www.edeka.de/ernaehrung/expertenwissen/1000-fragen-1...
- LeonidasXIV 4y agoIn Germany there's also sausages without any casing, so not a saucisse at all?