Sausage isn’t usually thought of as being trendy. But last year, charcuterie — a preservation process for meat invented before refrigeration but now used for strong flavor — got quite a bit of press as an upcoming artisanal trend. It hasn’t gone mainstream just yet with sausages. However, the good ol’ standard sausage showed stability once again and even increased dollar sales.
The reason for sausage’s stability may actually be due to opposing interests — health vs. indulgence — that in the end cancel each other out.