Ham sausage

Most ham sausage is already cooked or cured and can be eaten cold. If it is sold raw, cook it thoroughly before serving; heating cooked sausage until steaming hot is useful for hot dishes.

Slice it about 5 mm thick and fry in a lightly oiled pan over medium heat for 2–3 minutes per side, just until browned and hot. Add it near the end of cooking in dishes that simmer for longer.

Use it in sandwiches, potato salad, omelettes or pasta, or fry slices with potatoes and onions for a quick meal. Its savoury, smoky flavour also works in pea soup and other hearty soups.

Wrap it tightly or put it in an airtight container and refrigerate it; use it within 3–4 days. You can freeze it in portions for about 1–2 months, though the texture may be softer after thawing.

Yes, especially in sandwiches, salads and cooked dishes. Ham bologna has 181 kcal per 100 g, compared with 236 kcal in ham sausage, and is usually milder in flavour.

A few slices, around 30–50 g, is a practical serving alongside bread, potatoes or vegetables. It is salty, so you may want to use less salt in the rest of the dish.