What are sausages made out of? While traditionally sausages were created with parts of animal that wouldn’t be particularly palatable on their own (e.g. hooves, snouts, liver and off-cuts), our snags today are far more gourmet. Here, we break down every ingredient you’ll likely find on the back of the pack, including the meat, fats, fillers, additives and casing.
In Australia, we have regulations that state that at least half of all sausage content must include lean meat flesh. This can come from any part of any animal but is mostly the trimmings (or off-cuts of premium cuts like the rump or blade) of pork, beef or veal. The meat is then ground or sliced into small pieces and stuffed into a casing with other ingredients, such as breadcrumbs, seasoning and flavourings (e.g. spices.)Cheaper varieties of sausages also contain sausage meal (aka, fillers) that are usually made from wheat (or rice flour if labelled gluten-free). Water is then added to bind the meat and fillers and add bulk to the weight of the produce.(Credit: Getty)
Additives
As water affects the shelf-life of food, most bulk-buy sausages are packed with preservatives to stop the growth of bacteria and delay oxidation of the meat. However, these are tested by Food Standards Australia New Zealand to ensure they are safe for consumption. The preservatives most likely to be included in sausages are mineral salts, preservative (223), sulphur dioxide (220), sodium and potassium sulphites (221-225 and 228). These are limited to 500mg per kilogram. Note: some sulphites can cause allergy-like intolerances, so are best avoided by those who are particularly sensitive to preservatives. In addition, as water dilutes the natural taste of the sausage, flavour enhancers are often added. Dextrose (a refined sweetener) and hydrolysed vegetable protein made from maize are the most common.(Credit: Getty)RELATED:Sausage and prawn jambalaya
