But they’re often cooked again just before
eating. They can be made from the usual
mixture of meat and fat, or from a number of
other materials that thicken on cooking. The
French white sausage, boudin blanc, is made
from various white meats bound together with
milk, eggs, bread crumbs, or flour, while the
black boudin noir contains no meat at all: it’s
around one-third pork fat, one-third onions,
apples, or chestnuts, and one-third pork blood,
which coagulates during poaching to help
provide a solid matrix. Liver sausage is made
by cooking a blend of finely ground liver and
fat. Manufacturers often use soy protein and
nonfat milk solids to help thicken and retain
moisture.
Emulsified Sausages Emulsified sausages are
a special kind of cooked sausage, best known
in the form of frankfurters or wieners and so
called for their presumed origins in Germany
(Frankfurt) or Austria (Wien). Italian