Although not everyone realizes it, sausages are actually culinary delights. It takes an enormous amount of craftsmanship and knowledge to make a sausage the traditional way. Good quality meat, time, maturation, the right ratio of meat, fat, spices and salt. Just a few factors that influence the taste, quality and appearance of a sausage. Sausages come in all shapes and sizes, such as dry sausage, fresh sausage, liver sausage and smoked sausage. And all these variants require a different working method.
Johan Kwaaitaal is regarded as an authority in the field of concept and product development in the industrial production of sausages. With over 30 years of experience in the meat processing industry, he knows better than anyone what it takes to produce high quality sausages on an industrial scale that meet the high demands and (local) taste expectations of consumers. Now and in the future.
Johan knows all the butcher’s secrets. He likes to develop special recipes for Bratwurst, low and high temperature sausage, liver sausage, blood sausage, dry sausage, snack type of sausages and even vegetarian sausage. He also knows about the production process of sausages and how to produce them on an industrial scale.
