Sausages – The options are truly endless.
Sausages have been around for many years in various forms. And while sausages originated as a way to use up leftovers and the less appealing meat cuts, today, sausages have become a speciality in their own right.
No longer considered merely a by-product of poor cuts of meat, sausages have shed their image of being cheap and bland while sausage making has graduated into an art form. Sausage are now available in an endless range of varieties, made with different meats, flavourings, spices, casings and sold raw, cooked, cured and smoked – from the basic pork banger to an unusual game meat sausage or a gourmet flavoured delight.
A variety of fillings, casings and flavours mean that whether your customers are looking for a quick and simple dinner solution or a gourmet product, there is a sausage to fit their desire. Although sausages are still what they always set out to be – a great convenience food that requires little effort to cook – butchers can cater to every taste and budget, which translates into a product range that appeals widely and boosts sales in your butchery.
The options are truly endless. Pork bangers are, of course, mandatory, but what about beef sausages, mutton sausages, poultry sausages and bacon sausages? While the standard ‘raw’ sausages are always a formidable seller at the deli counter, cooked, cured and smoked offerings are a great way to expand the range.
Think along the lines of the perennial favourite vienna, German staples such as bratwurst and bockwurst, frankfurters, merguez, chipolatas, chorizo, and many more.
The flavourings available open a world of possibilities for each of these types of meat sausages. There is BBQ and curry flavours, or oriental, tomato and chakalaka options. Your beef sausages could be spiced up with horseradish, mustard or chilli, or perhaps a chilli, lime and coriander mix. Chicken sausages could include rosemary or sweet chilli flavours. Mutton sausages are a treat and a mutton banger could add even more variety. Pork sausages get a new lease on life with lemon and chilli flavourings.
Of course, butchers do not have to make their own sausages. Suppliers such as Feinschmecker, Hartlief Deli, Seemanns, Enterprise and Eskort offer a substantial selection that could prove to be a cost effective option that also guarantees availability and absolute consistency.
However, butchers who relish the challenge of making world-class sausages can rely on innovative and comprehensive ingredient and equipment solutions from leading suppliers, as well as vital expertise and advice.
Making the perfect sausages involves meat, flavourings, spices, casings and often processing to produce cooked, cured and smoked variations. While all these factors are important individually, the combination of all of these factors greatly influence the final result and for this reason the advice and expertise of experts from ingredient and equipment suppliers could prove to be crucial.
Obviously, the better quality the meat, the better the final product. Nevertheless, advances in food technology and flavourings have created novel ways of improving the taste profile of cheaper meat blocks in sausages.
Spices and Flavourings –
It is also becoming easier to offer a range of different sausages and flavours with spices and flavourings from Exim International, Crown National, Golden Spices and Freddy Hirsch to name but a few.
Exim International has a wide variety of products created to suit the unique needs of their clients. They offer natural and artificial casings, natural herbs and spices, seasoning blends, machinery, packaging, butchery requisites and commodity ingredients.
Exim’s signature blends are very popular with their customers. They have a selection of best-selling spice packs for boerewors, braaiwors, wors, burgers, sausages, grillers, biltong, droëwors and more.
Browse Exim’s product range here …….
