What is a perfect sausage? Some people may prefer a spicy sausage, while others may prefer a milder flavor. Some people may prefer a dense, meaty texture, while others may prefer a lighter, juicier sausage. But a fresh sausage should always have a tender, juicy texture with a balance of lean meat and fat and a well-balanced flavor that is not too overpowering- the seasoning should complement the taste of the meat, not mask it. We have some tips that will help you shape your sausages!

The history of sausages

The history of sausages can be traced back thousands of years to ancient civilizations such as the Babylonians, Egyptians, and Greeks. Sausages were originally created as a way to preserve meat in a time before refrigeration. The meat was ground, seasoned, and packed into animal intestines, which served as a natural casing.

Sausages became popular throughout the Roman Empire and were commonly consumed by soldiers in the field. As the Roman Empire expanded, so did the popularity of sausages, and they were eventually introduced to Europe where they became a staple food.

Throughout the Middle Ages, sausages were widely consumed by all classes of society and were often made with a variety of ingredients, including offal, fruits, and spices.

In the 16th and 17th centuries, sausages were brought to the New World by European settlers and soon became a staple food in America.

Additives that help in forming your sausages: phosphates and transglutaminase

Phosphates are commonly used in the sausage-making process for several reasons:

1. Improving moisture retention: Phosphates can help improve the water-holding capacity of sausage meat, making it juicier and more flavorful.
2. Improving texture: Phosphates can help improve the texture of sausage by reducing the amount of shrinkage during cooking and preventing the sausage from becoming dry and crumbly.
3. Increasing yield: Phosphates can help increase the yield of sausage by allowing you to use a lower-quality, less expensive meat mixture without sacrificing quality.
4. Improving emulsification: Phosphates can help improve the emulsification of sausage by helping to stabilize the fat and protein in the meat mixture, leading to a more consistent product.
5. Acting as a preservative: Phosphates can help extend the shelf life of sausage by preventing the growth of harmful bacteria and preserving the color, flavor, and texture of the sausage.

It’s important to note that excessive use of phosphates in processed meats like sausages has been linked to health concerns such as heart disease, osteoporosis, and kidney problems, so it’s recommended to consume them in moderation.

“Fresh sausage can be enjoyed as part of a balanced diet“

Transglutaminase, also known as meat glue, is used in the production of certain types of sausages as a binding agent. It helps to hold together small pieces of meat and improves the texture of the sausage. This enzyme is used in small quantities and is considered safe for consumption when used according to guidelines.

However, there are some potential dangers associated with its use, including:

• Allergic reactions: Some people may have an allergic reaction to transglutaminase, which can cause symptoms such as itching, hives, and difficulty breathing.
• Overuse: If too much transglutaminase is used, it can negatively impact the texture and taste of the sausage.
• Food safety concerns: If the transglutaminase is not handled or stored properly, it can increase the risk of foodborne illness.
• Misrepresentation of the product: The use of transglutaminase may not be disclosed on food labels, leading to consumer confusion and potential health risks for those with allergies or dietary restrictions.

The amount of transglutaminase used in sausage production depends on various factors, such as the type of sausage, the desired texture, and the size of the meat pieces. Generally, the recommended usage level is 0.05% to 0.1% of the total weight of the meat mixture. However, it is important to follow the manufacturer’s instructions and guidelines when using transglutaminase to ensure proper and safe usage.

Using a sausage stuffer for a consistent and uniform filling

A sausage stuffer is a kitchen appliance used for filling sausage casings with ground meat and seasoning. It typically consists of a cylinder that holds the sausage mixture and a plunger that pushes the mixture through a nozzle and into the casing.

Using a sausage stuffer can save time and effort compared to manually filling the casings, and it can also ensure consistent and uniform filling. Sausage stuffers are a valuable tool for home cooks and professional sausage makers alike.

The use of a sausage stuffer in a professional kitchen

Professional sausage makers often use sausage stuffers in their production process. Here are some of the benefits and uses of sausage stuffers in a professional setting:

1. Efficiency: Sausage stuffers can significantly speed up the sausage-making process, especially for large-scale production. This can help to increase productivity and reduce labor costs.
2. Consistency: By using a sausage stuffer, sausage makers can ensure consistent and uniform filling of the casings, which is important for achieving consistent texture, flavor, and appearance in the final product.
3. Customization: Sausage stuffers can be adjusted to accommodate different sizes and types of sausage casings, allowing sausage makers to create a variety of unique and customized products.
4. Quality control: By using a sausage stuffer, sausage makers can better control the filling process and ensure that the sausage mixture is not overworked, which can negatively impact the texture and flavor of the final product.
5. Food safety: By automating the sausage-stuffing process, sausage makers can reduce the risk of contamination and increase food safety, which is essential in a professional setting.

Overall, sausage stuffers are an important tool for professional sausage makers, allowing them to efficiently produce high-quality sausages with consistent texture, flavor, and appearance.

“This sausage only contains 2% of your daily intake of calories… if you lick it”
– Jack Whitehall

In conclusion

Phosphates are a great aid for juiciness, binding, and cutting properties. The possibilities of transglutaminase are far greater, both for meat and plant-based applications. It can be used to create a perfect bind in sausages and other reconstructed products. It is often used to reform pieces of meat to create a new product, but it can also be used to combine different types of meat, from different animals, into one product, as well as innovative products such as adding crispy chicken skin to a lean piece of pork meat. You could even make creations that combine fish, meat and vegetables in one product. Check out the video below for some inspiration!

Want to know more?

If you want to know more about additives for fresh sausage, please click the links below for the product on startercultures.eu