A general category for uncooked sausage made with fresh ground pork and pork fat, usually mildly seasoned with pepper and sage. Under U.S. law, fresh pork sausage cannot contain more than 50 percent fat or 3 percent added moisture. It comes in link, patty and bulk form.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.