Solutions by Product Group
Seasonings and recipes for heat-treated sausages
Every heat-treated sausage has its own character.
Liver sausage, blood sausage and other heat-treated sausage specialities differ considerably in their ingredients, production methods and flavour profiles. Spices therefore react differently depending on fat content, heating and the product matrix. The right seasoning takes account not only of the desired flavour but also of dosage, processing and heat exposure. This ensures that the product retains its distinctive character after production.
- 01
Typical seasoning profiles for liver sausage, blood sausage and other heat-treated sausages
- 02
Spice notes suited to heat-treated product matrices
- 03
New range ideas with distinctive flavour profiles
Questions and Answers
Tbd
Tbd
Tbd
Let’s talk about your product.
Tell us briefly what you are working on. We will get back to you, usually on the same day, with a technical consultant who knows your industry.
