While sausage can be produced from nearly any type of meat, pork is the most typical ingredient. Pork-and-beef sausages are also frequent, as are beef-and-pork sausages. Consumers who forgo red meat are increasingly likely to consume poultry sausages.
Typically, ground beef is combined with fat, salt, additional flavours, and sometimes fillers such as bread crumbs to create sausage. It is frequently packed into casings to produce sausage links, but it can also be purchased in bulk. Sausage can be purchased cooked, smoked, dried, cured, or uncooked. Traditionally, casings were created from the cleaned intestines of an animal; however, modern casings are typically made from collagen or cellulose.