Definition of sausage meat

The origin of the term "sausage meat" can be traced back to the Middle Ages, when sausages were primarily made and Eaten by the working class. The meat used in these sausages was typically lower quality cuts, such as trimmings and offal, that were not ideal for other types of dishes. As the industrial revolution led to advances in food preservation technology, sausages became more widely available and their popularity grew among the upper classes. This led to the creation of higher-quality sausages made with more desirable cuts of meat, such as pork shoulder or belly. These products were often sold in loose form to be used in other dishes or as beefing for soups and stews. In the early 1900s, as mass production techniques became more common, sausages and sausage meat became increasingly available and affordable to the general population. This led to a standardization of products and the development of specific labels and terminology. Today, "sausage meat" refers to a loose, ground mixture of pork, typically seasoned with salt, pepper, and other flavorings such as sage and fennel. While this meat is most commonly used as a filling for sausages, it can also be used in a variety of other dishes, such as pies, rolls, and pasties. The term "sausage meat" is more commonly used in the UK, where it is a popular ingredient in traditional dishes such as bangers and mash and toad in the hole. In other English-speaking countries, such as the United States and Australia, similar products may simply be referred to as ground pork or pork mince.