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Italian Chosen as Sausage King in New Survey

WASHINGTON, Oct. 24, 2014 (GLOBE NEWSWIRE) -- Americans have savored sausage throughout October's National Sausage Month and a new survey finds that Italian sausage is the one that gets the most mouths watering.

A recent survey finds that overall, 84 percent of Americans say they enjoy sausage. When asked their favorite, 30 percent of those who eat sausage said Italian sausage is their top choice, while 27 percent said breakfast sausage. Kielbasa and bratwurst ranked third and fourth with 13 percent each.

The survey was conducted online in October 2014 among more than 2,000 U.S. adults ages 18 and older by Harris Poll for the National Hot Dog and Sausage Council (NHDSC).

Sausage preferences vary quite a bit regionally. Italian sausage was by far the most popular in the Northeastern United States, where 44 percent of those who eat sausage chose it as their favorite. Breakfast sausage was the favorite in the South, where 31 percent of sausage eaters called it their favorite. Southerners also were more likely to enjoy Andouille than those in the Northeast and the Midwest. Bratwurst consumption spikes in the Midwest while Chorizo is more popular out West than anywhere else in the country.

"Much like hot dogs, where favorites vary regionally, local culture seems to play a significant role in sausage choices," said NHDSC President and 'Queen of Wien' Janet Riley. "While historically, choices were more limited to local options, a wide variety of sausages are available to consumers all over the country."

Sausage Recipe Contest Winner Announced

As part of National Sausage Month, the NHDSC asked its fans for their most creative sausage recipes that could be made in under 20 minutes. After narrowing down a great selection of candidates and trying out the favorites, the Italian Sausage Variety Ring submitted by Tom Kellman of Lakeland, FL was chosen as the grand prize winning recipe. With a mix of salami, pepperoni and provolone cheese stuffed in a crescent roll shell, the dish is simple and quick to make and also tastes great. Kellman wins a $250 gift card for his favorite sausage.

First runner up was Hot Hot Smoked Sausage and Beans from Hidemi Walsh of Plainfield, IN. She wins a $100 gift card for sausage. Second runner up was Spanish Style Sausage and Seafood Skillet submitted by Nicole Filizetti of Stevens Point, WI who wins a $50 gift card for sausage. All three winners also get a National Hot Dog and Sausage Council t-shirt and will have their recipes featured on the NHDSC All Recipes page.

Survey Methodology

The survey was conducted online within the United States by Harris Poll on behalf of NHDSC from October 9-13, 2014 among 2,026 adults ages 18 and older, among which 1,697 eat sausage. The survey is not based on a probability sample and therefore no estimate of theoretical sampling error can be calculated. For complete survey methodology, including weighting variables, please contact Janet Riley.

About The Harris Poll

Over the last 5 decades, Harris Polls have become media staples. With comprehensive experience and precise technique in public opinion polling, along with a proven track record of uncovering consumers' motivations and behaviors, The Harris Poll has gained strong brand recognition around the world. The Harris Poll offers a diverse portfolio of proprietary client solutions to transform relevant insights into actionable foresight for a wide range of industries including health care, technology, public affairs, energy, telecommunications, financial services, insurance, media, retail, restaurant, and consumer packaged goods. Contact us for more information.

About the National Hot Dog and Sausage Council

Established in 1994, the National Hot Dog and Sausage Council conducts scientific research to benefit hot dog and sausage manufacturers. The Council also serves as an information resource to consumers and media on issues related to quality, safety, nutrition and preparation of hot dogs.

CONTACT: Janet Riley, jriley@meatami.com, 202-587-4245 Eric Mittenthal, emittenthal@meatami.com, 202-587-4238Source:American Meat Institute