Fresh pork sausage is always a favorite. The FSIS standard of identity for fresh pork sausage stipulates a maximum allowable fat content of 50 percent. However, the typical fat content of fresh pork sausage in the U.S. is around 40 percent. Many people feel the optimum content of fresh pork sausage chubs is 36 to 38 percent and the optimum content of links is 30 to 31 percent fat. Links are often made leaner than chubs and patties to achieve more distinct particle definition. (Particle definition is defined as the ability to see distinct particles of fat and lean in the product.)
There are many different styles of fresh pork sausage including chubs, patties, links in casings and skinless links. Fresh pork sausage may be manufactured from pre-rigor meat or chilled meat. This article will discuss the use of chilled meats.