Sausage Recipes

Sausage recipes will make quality sausages only if sausage making rules are obeyed. The same recipe can produce a different type of sausage just by changing the manufacturing process. And whether you want to apply smoke or not is entirely up to you. Today, in most cases sausages are either of a fresh variety, or hot smoked and cooked to a safe internal meat temperature, making them ready to eat. The sausage recipe will however remain basically the same.

There isn't one standardized recipe for any of the sausages. The best meat science books, written by the foremost experts, list different ingredients for the same sausage. There are books which list thousands of sausage recipes such as "Sausage and Processed Meat Formulations" by Herbert Ockermann, but don't tell you how to make a great product. Once, you know the how, you will transform any recipe into a wonderful product.

Keep in mind that different types of sausages originate from the same region or a city and may carry the same name, for example Moscow Sausage, but are made using a different manufacturing process. You may see Moscow Smoked Sausage, Semi-Dry Sausage, Dry Sausage etc. It is impossible to define a sausage by saying it is Polish, German or Russian sausage unless the name is followed by the sausage type or the place of its origin.

Not ready to eat (Uncooked)

Fresh

These sausages contain fresh ground meat that was mixed with spices and stuffed into casings. They must be kept refrigerated and fully cooked before serving. This is not a rigid rule and some sausages, for example bratwurst, may be either stuffed into casings and refrigerated or stuffed and subsequently cooked. They still must be refrigerated, however, but they are ready to eat at any time and their shelf life is longer than that of a fresh uncooked sausage.

Ready to Eat (Cooked or Fermented)

These are sausages that are ready-to-eat at any time without additional cooking. They can be smoked or not.

Cooked

Regular

Liver

Blood

Head Cheeses

Fermented and Dry

These sausages are more difficult to make and require better understanding of the sausage making process. Many sausage recipes call for starter cultures, in addition parameters such as temperature, humidity and time must be carefully controlled. Traditionally made salami is the best example of a slightly fermented dry sausage. Summer sausage is a deeply fermented semi-dry sausage. Fermented sausages can be smoked or not, for example Italian salami will not be smoked, but Hungarian, Polish or Russian salami will usually be smoked.

Dry

Dry and cold smoked sausages are closely related to traditionally made salami.

Semi-Dry

Spreadable

Low Fat

Low-fat sausage recipes make it possible to produce sausages with a much lower fat content. This is accomplished by replacing animal fats with oil emulsion, filler materials, adding more water or using fat replacers.

Extended Value

Extended value sausage recipes make it possible to produce nutritious, yet inexpensive sausages. These recipes incorporate filler material such as rusk, bread crumbs, dry rolls, rice, flours, barley or buckwheat groats or textured vegetable protein. They are healthier sausages because they contain less fat and less calories. Natural gums such as potato starch, gelatin, carrageenan, xanthan gum and konjac flour are usually added to create a unified texture.

Vegetarian

Vegetarian sausage recipes conform to similar processing rules that govern making of extended value sausages. Animal protein is replaced with beans, soy protein concentrate or textured vegetable protein (TVP). Because they do not contain meat obtaining a good texture may sometimes be difficult to achieve. For this reason the recipes usually include natural gums and other binding agents.

Hams and Other Meats