Most sausages are made of either pure pork, or a combination of pork with beef, veal or poultry. Sausages made entirely from beef will be drier with a harder texture. In Germany sausages are often made from equal amounts of pork and beef, in Poland pork is more popular. Hungarian, Italian and Spanish sausages contain mostly pork.
The fat makes sausage tender and juicy, no fat, and the meat is dry. Not enough fat makes it dry and hard to bite. If you use a cut that is too lean, your sausage will definitively be healthier.
When producing sausages, it is important to look at the meat selection and to decide which pork meat classes and beef meat classes to use:
