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Sausages designed for long-keeping. The minced meat is flavoured with spices and often wine or brandy - a fair degree of salt, and generally saltpetre is also added. Once stuffed into their skins, they are generally dried in cool moving air, but sometimes over heat. They will lose about 50% of their weight, during this process, and are usually tied at the ends with string - which can be progressively-tightened as the sausage shrinks. As they dehydrate, the preservatives (salt & saltpeter) take the sausage through the preservation barrier. Because of modern food scares, extra preservatives - such as sodium metabisulphite and ascorbyl palmitate are often added to mass-produced sausages.