In the craft of sausage making, ground meat is mixed with salt, sugar, spices and then pressed into a natural casing.
What meat do you use? Do you use a coarse or fine grind? How much salt is needed? What casing do you use? Do you let the sausage ripen naturally or do you add ripening agents? Why is sugar needed? And what spices taste good? All these factors affect the taste, quality and appearance of a sausage.
The craft of sausage making has been passed down from father to son by butchers all over Europe for decades. Traditional butchers like to pass on their love for the trade, the unique family recipes, knowledge of the technique and valuable information to preserve this beautiful craft for the future.
New sausage recipes based on traditional craftsmanship
Johan Kwaaitaal translates the old craft of sausage making into new variants with surprising flavours, without losing sight of the original craftsmanship. This requires knowledge and craftsmanship: the quality of the meat, the production time, the ripening time and the right proportion of meat, fat, spices and salt.
These factors, together with the spices, supply the smell, taste, color and perception of sausage. He also develops new concepts or recipes for sausages. In doing so, he responds to the latest trends and developments in the food market. Some examples of sausage recipes:
