In the bounty of readymade and packaged foods, sausage is reportedly making its mark as a fast and comfort food. An article in the New York Times claims that sausages are pre-seasoned meals in themselves and can be apparently chucked along with any food ingredients to cater to the requirements of a quick dinner, snack or lunch.
Facts provided claim that a mixture of a variety of uncured sausages can be improvised with flavours to give in the desired meal for the day. Doubtless, that uncured sausages are free from the crisis of salt and contamination, yet fact remains that they are full of herbs and spices cuts down the requirement of extra ingredients and saves time.
Unlike steaks, chicken breasts and thighs, sausages are more flexible for salads, gravies, patties, hamburger, fries, hors d’oeuvre, cutlets and much more. Sausages might appeal home cooks as a comfort food as it caters to cooking convenience, flavours and nutrition, if uncured.
Moreover the perspective emphasizes that the sausages, which are available in the supermarket gives variety to the diners to choose from mild to flavour-filled delicacies and therefore these meaty dogs can aptly spice-up the dining table on a dry day.
