Sausage Ingredients: Regular Smokies
| Pork | Protein source |
| Water | Used primarily for texture. |
| Sugar (Brown, Cane) | Sweetener, used for flavor, as well as some color development in the cooking process. |
| Potassium Lactate | Is the potassium salt of lactic acid that is used to extend shelf life of the product as it inhibits the growth of bacteria. |
| Salt | Essential for the flavoring, and protein extraction process in sausage production. |
| Potato Starch | Used to help bind water, resulting in better yield, and texture during the cooking process. |
| Spice | The flavoring agents in the sausage recipe. |
| Sodium Phosphate | Used to help the protein hold more water. |
| Dried Garlic | Flavor |
| Sodium Diacetate | Lowers the ph of the protein, preventing early bacterial growth. |
| Onion Powder | Flavor |
| Spice Extract | Flavoring agents in the form of extracts. Extracts are known to be 200 times more potent than the actual spice. |
| Sodium Nitrite | Curing Salt. Curing salt must be used in sausage production where the product will be going into a smokehouse. Cure keeps the sausage safe during the smoking process, while the meat is in “danger zone” temperatures. This ingredient will also aid in shelf life, and texture. |
| Smoke | Flavor and color development. |
| Pork | Protein source. |
| Water | Used primarily for texture. |
| Cheddar Processed Cheese Food (Milk) | Simply processed cheese that would contain Milk as an ingredient. |
| Beef | Protein source (Less than Pork, by at least 50%) |
| Salt | Essential for the flavoring, and protein extraction process in sausage production. |
| Sugars (Corn Syrup Solids) | Sweetener, used for flavor, as well as some color development in the cooking process. Mustard is a CFIA regulated allergen. |
| Mustard | Is most likely an acid removed powder version, that consists mainly of starch, and high in protein. Would be used as a binder. Mustard is a CFIA regulated allergen. |
| Spice | The flavoring agents in the sausage recipe. |
| Sodium Erythorbate | Sodium erythorbate is produced from sugars derived from different sources, such as beets, sugarcane, and corn. Used primarily as a “Cure Accelerator”, which assists in the cure reaction when combined with Nitrites. Sodium Erythorbate will also aid in the color retention of cured meats, and has antioxidant properties. |
| Dehydrated jalapeno and red bell peppers | Flavor. Some texture and appearance attributes. |
| Garlic Powder | Flavor |
| Onion Powder | Flavor |
| Canola Oil | Would be a small ingredient used in the Cheddar Processed Cheese Food (Milk) |
| Sodium Nitrite | Curing Salt. Curing salt must be used in sausage production where the product will be going into a smokehouse. Cure keeps the sausage safe during the smoking process, while the meat is in “danger zone” temperatures. This ingredient will also aid in shelf life, and texture. |
| Smoke | Flavor and color development. |
The standout feature in the labels mentioned is the use of ingredients that extend the shelf life in the Regular Smokie recipe. These ingredients, while not harmful, aren’t exactly “natural.” They’re mainly employed for achieving a specific look and maintaining quality over a long period.
When looking at labels of commercially made products, the order of ingredients matters.
The first one is the most abundant, descending in quantity down the list. Water often comes second, as many sausage recipes require at least 10% water. However, if the next ingredient is a “filler” like starches or flours, it’s a clear sign of a “profit sausage.” This means the product has high water and filler content to increase weight and profitability. To compensate, manufacturers add protein isolates, binders, and extra flavoring to hold things together and make it taste good. In short, when you think you’re paying for meat, you might be buying water and flour.
That’s why making your own products at home is gaining popularity. Taking control of the production process ensures you know exactly what goes into your final product, removing any mystery about the ingredients.
The below recipe is an example of a homemade smokie, where the home processor is in control of the ingredients.
Sausage Ingredients: Back to Basics Homemade Smokie Recipe
Custom Formulation per KG of Meat Block
| Salt | 17g |
| FS Cure 5% | 3g |
| White pepper | 3g |
| Paprika | 1.5g |
| Ginger | 0.5g |
| Garlic | 1g |
| Liquid Smoke | 0.5g |
| Deheated Mustard | 10g |
| Sodium Erythorbate | 1g |
| Iced Water | 100g |
Cure – must be used in sausage production where the product will be going into a smokehouse. Cure keeps the sausage safe during the smoking process, while the meat is in “danger zone” temperatures. This ingredient will also aid in shelf life and texture. Cure is also what gives smoked sausage its red color, and “ham-like” texture.
Sodium Erythorbate – Used primarily as a “Cure Accelerator”, which assists in the cure reaction when combined with Nitrites. Sodium Erythorbate will also aid in the color retention of cured meat and has antioxidant properties.
Making sausage at home offers a range of benefits that extend beyond the delicious end product.
From a health perspective, crafting your own sausages allows you to control the quality of ingredients, ensuring that you use spices, additives, and meat from trusted sources. This hands-on approach not only guarantees a healthier option but also reflects the homemaker’s commitment to providing top-notch food for their family.
Tailoring your sausage-making to suit your family’s needs is another advantage. You can portion the sausages to match your family size, minimizing waste and promoting efficient meal planning. Embracing the concept of making fresh and seasonal sausages adds a delightful touch, allowing you to align your culinary creations with the flavors of each season.
Utilizing local ingredients not only supports local farmers and businesses but also cultivates a connection to your community. Creating your own sausage-making traditions adds a unique cultural aspect to your family activities. Turning the process into a fun and productive family or social event transforms sausage-making from a chore into a hobby or adventure.
PRO TIP! Click here to watch class attendees learn how to avoid air pockets while making sausage at home.
The versatility of making sausage at home shines through in the ability to use domestic or wild ingredients, providing ample options to cater to diverse tastes. This not only adds variety to your meals but also aligns with the concept of using the whole animal, from nose to tail, reducing waste and maximizing cost-effectiveness.
Ultimately, making sausage at home is not just a cost-effective alternative; it is an enjoyable and rewarding endeavor. The specialty flavors you can create, the satisfaction of safe handling, and, most importantly, the incredible taste of homemade sausages make this culinary pursuit well worth the effort.
