Minced Meat and Sausages
| Site: | DBECloud |
| Course: | Grade 10 e-Hospitality Studies |
| Book: | Minced Meat and Sausages |
| Printed by: | Guest user |
| Date: | Tuesday, 24 March 2026, 3:47 AM |
Description
Minced meat is the main ingredient of a wide range of dishes. It costs less than other types of meat, but – if minced freshly from high quality meat – can be quite expensive as well. When compressed into a tube (generally made of sheep intestine), minced meat along with salt and other flavorings can be used to make sausages. Different countries make sausages in different ways, resulting in a variety of sausages around the world.
1. Factors to Consider When Purchasing Minced Meat and Sausages
There are several factors to consider when purchasing minced meat and sausages. Most importantly, is the source of the meat - whether it is beef, pork, chicken, turkey or veal. This will have an effect on its price, as well as the signs it shows in freshness.
Minced meat that is made of beef, for example, should be a bright, red color and smell fresh. Fresh minced meat that is pale in colour implies a high level of fat content. Such meat is undesirable – not only for health reasons, but also for the texture that it forms once cooked, which is usually hard and gritty.
Fresh sausages should be pink in colour and moist in texture. Sausages that are grey in colour, and have a sweet odor as well as dry edges, are not considered fresh - they should not be purchased.
2. Uses of Minced Meat and Sausages
- - Minced meat is mostly used as the main component in a main course dish (e.g. meatballs, hamburgers, bolognaise, chili con carne, minced beef specifically for cottage pie, minced lamb specifically for shepherd’s pie).
- - It can also be used as a filling to complement other main dishes or as a finger food (e.g. cannelloni, savoury pancakes, samoosas, and vetkoek).
- - Leftover minced meat is often eaten as a tasty snack, served on toast
- - Sausages are commonly served as their own meals for lunch or dinner, accompanied by mashed potatoes
- - Many people place sausages in elongated bread rolls, and consume them with tomato sauce and mustard (e.g. hot dogs and boerewors rolls)
- - Miniature sausages can also be served as finger food, great for cocktail parties
- - Sausages can also be chopped up and used as toppings on pizzas, or as ingredients in other dishes
3. Types of Sausages (6-slides)
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1. 1. Boerewors: Directly translated, this South African word means farmer’s sausage. Boerewors is made from a combination of pork and beef meat, as well as different types of spices, mostly coriander. It is usually prepared on the braai and served in a long bread roll with tomato sauce or chakalaka.
2. 2. Droëwors: Another type of South African sausage that is similar to biltong in that it is air dried for a long period of time before serving. Similar to boerewors, droëwors contains a variety of different meats, unless stated otherwise by the manufacturer.
3. 3. Frankfurter: This sausage – which originates from Germany – is typically 1 foot in length and is prepared by mixing lean pork or beef minced meat. The Frankfurter sausage is one of the most common sausages that are made in Germany.
4. 4. Viennas: These sausages – the most commonly used sausage in hot dogs - are prepared by combining a very fine consistency of processed beef, chicken and pork meat.
5. 5. Italian and Spanish sausages: Salami, pepperoni and chorizo are 3 examples of sausages that originate from Italy and Spain. Such sausages are usually made from pork meat and have various spices and peppers added to them for enhanced flavour.
6. 6. Banger: This sausage hails from England and is typically made of pork mince and mostly served with mashed potatoes. They are also sometimes served as part of a full English breakfast.
