Explain to me how they are?
A regular sausage is essentially minced meat with herbs and spices added, then encased in a skin of some sort. The only processing is mincing and mixing. They do not keep for more than a few days without growing fur on them. They're essentially fresh meat with seasoning.
It's only when you want to store them for 12 months and you have to add nitrites and other chemicals, if you start including 'meat' that is a less than 0.1mm coating on the bones, or if you want to mass market them that the term becomes significant.
The word 'sausage' is highly misunderstood, particularly when those familiar with Frankfurters in a can conflate them with proper German sausages.
Biting the hand that feeds IT
