I was doing training in the RAAF along with several from Pakistan and some Indians. I had played up and got cookhouse penalty duty. I noted a lot of sausages being prepared. They all came from the same bulk lot but when they went to the dining hut some were marked beef and some pork. Both groups were happy. The Aussies and the Poms (We had a couple that had enlisted in Gt Britain) just took two of each, put them between two slices of bread, added onions and tomato sauce.
I once asked a butcher what was the difference between his pork and his beef sausages. He said they were much the same but the "pork" ones were beef through a finer mincer plate with some extra pork fat added. When I queried the "extra pork fat". He said that's right, they both have pork fat but the pork ones have extra. I also saw him adding rolled oats and blood into his sausages.
