Cooked and smoked sausage is by far the largest sausage category in the USA and is typically cured, seasoned, smoked, and fully cooked. Smoked sausage generally is a coarsely ground product, stuffed into either hog casings or cellulose casings (30–40 mm/1.19–1.5 in. diameter) and smoked if pressed into a cellulose casing that is removed to make a skinless sausage.
