The sausage category consists of comminuted meats ranging from coarsely ground to fine emulsions such as hot dogs or bologna. Products may be cured, smoked or heat-processed. Categories generally include fresh; uncooked and smoked such as Italian pork sausage; cooked and smoked as in hot dogs; cooked such as liver sausage; dry, semi-dry or fermented such as summer sausageor pepperoni; and cooked meat specialties such as luncheon loaves. Each product in the category has its own processing method with intricacies and traditions dating back hundreds of years. The recipe for success in the 21st century concerning sausage processing often includes a blend of Old World traditions and tastes with modern processing equipment. 

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