The main raw material in sausage is beef, pork or mutton, which contains more starch after minced and cooked meat products; The main raw material of Chinese sausage is pork, which is a semi-cooked meat product with little or no starch content and air-dried.

2, the practice is different:

Wurst is mainly baked; Some China sausages are preserved.

3. Different treatment methods:

Sausage is made of natural casing, chilled pork and authentic imported spices, and contains no starch, pigment and preservatives. The meat is completely ground into minced meat, you can't see the particles of the meat, and you will never participate in starch.

There are many kinds of sausages in China, mainly sausages in the south, which are marinated with diced meat and seasonings and poured into casings without starch. Harbin sausage is the staple food in the north, and the meat is made into minced meat, with appropriate amount of starch and seasoning.