Culinology - September 2017 - 6

E M E RGI NG trends

Taking SAUSAGE

Today's sausages feature
a variety of flavors and
inclusions alongside clean
label considerations.

6|

Culinolog y | SEPTEMBER 2017

Though once considered an outlet
for meat scraps and a means to preserve meat, sausages have evolved
into culinary creations that entice
consumers' taste buds with adventurous ingredients. Since the first
apple chicken sausages debuted in
retail more than a decade ago, commercial processors have become
quite adventurous with adding flavorful inclusions to all types of sausages,
from breakfast links to hot dogs to
kielbasa.
"Sausages don't have to be only
an outlet for inferior meats that get
mixed with fillers and nitrates," said
Lance Appelbaum, founder and
owner of Fossil Farms, Boonton, NJ.
"I believe sausages are a great way to
introduce consumers to new meats
and new flavors. It's not hard to make
a great-tasting sausage. What makes
the product good is the ingredients
you use."
Fossil Farms' specialty is unique
meats and flavorful inclusions. Some
of the company's specialties are
elk sausage with apples and pears;
rabbit and chicken sausage with
white wine and bacon; and venison
sausage with blueberries and merlot
wine.
"We take sausage to a new level
and cater to the new consumer," Mr.
Appelbaum said. "Most game meats
are very lean, making them better-foryou meats; however, many consumers are hesitant to try the meat on its
own. In a sausage, with other ingredients, they are 'game.'"

Delivering on flavor
Zachary Reed, senior associate,
meat applications, Ingredion, Inc.,
Englewood, Colo., said today's consumers want to explore new flavors,
and sausages are an ideal carrier.
"As many consumers expand their
palates, there's an opportunity to recreate exotic dishes that people tried
in restaurants by making them into
flavorful sausages for at-home consumption," he said.
Parker's Great British Institution,
Buffalo, NY, an authentic British food
manufacturer, produces traditional
sausages in a traditional manner,
yet leaves room for creativity. For example, Damian Parker, owner, recently
created a piri-piri chicken sausage
that contains piri-piri chilies. It joins favorites such as English mustard pork
sausages, which come loaded with
mustard seed and imported spices.
"Traditional British sausages contain
lots of herbs and spices," he said. "To
stay authentic, we import many of our
seasonings, including those used in
our pork and apple sausages. Here
we use dried apple pieces, which
absorb the fat in the sausage and
become nice and juicy when it's time
to eat."

The right ingredients
There are many variables to consider when adding inclusions to sausages. Appearance, flavor and texture
must all be addressed.
"First and foremost, the desired
final appearance of the product



Table of Contents for the Digital Edition of Culinology - September 2017

Culinology - September 2017
Table of Contents
President's Letter - Big ideas in Culinology
Emerging Trends - Taking sausage to the next level
Flavor Trends - Condiment creations - What's next?
Ingredient Trends - The seeds of beverage innovation
Campbell moves beyond pea soup
A broader market for plant protein
Member Profile - Those who can, teach Culinology
Sage advice from the professor
Expert Voices - Futuristic 'clean meat'
Food safety - High-pressure processing evolves
Industry News
Petits Fours
News Bites
Ad Index
Culinology - September 2017 - Table of Contents
Culinology - September 2017 - 2
Culinology - September 2017 - 3
Culinology - September 2017 - President's Letter - Big ideas in Culinology
Culinology - September 2017 - 5
Culinology - September 2017 - Emerging Trends - Taking sausage to the next level
Culinology - September 2017 - 7
Culinology - September 2017 - 8
Culinology - September 2017 - 9
Culinology - September 2017 - Flavor Trends - Condiment creations - What's next?
Culinology - September 2017 - 11
Culinology - September 2017 - 12
Culinology - September 2017 - 13
Culinology - September 2017 - 14
Culinology - September 2017 - 15
Culinology - September 2017 - 16
Culinology - September 2017 - 17
Culinology - September 2017 - Ingredient Trends - The seeds of beverage innovation
Culinology - September 2017 - 19
Culinology - September 2017 - Campbell moves beyond pea soup
Culinology - September 2017 - 21
Culinology - September 2017 - A broader market for plant protein
Culinology - September 2017 - 23
Culinology - September 2017 - Member Profile - Those who can, teach Culinology
Culinology - September 2017 - 25
Culinology - September 2017 - 26
Culinology - September 2017 - 27
Culinology - September 2017 - Sage advice from the professor
Culinology - September 2017 - 29
Culinology - September 2017 - Expert Voices - Futuristic 'clean meat'
Culinology - September 2017 - 31
Culinology - September 2017 - 32
Culinology - September 2017 - 33
Culinology - September 2017 - 34
Culinology - September 2017 - 35
Culinology - September 2017 - 36
Culinology - September 2017 - Food safety - High-pressure processing evolves
Culinology - September 2017 - 38
Culinology - September 2017 - 39
Culinology - September 2017 - Industry News
Culinology - September 2017 - 41
Culinology - September 2017 - 42
Culinology - September 2017 - 43
Culinology - September 2017 - 44
Culinology - September 2017 - 45
Culinology - September 2017 - Petits Fours
Culinology - September 2017 - 47
Culinology - September 2017 - 48
Culinology - September 2017 - News Bites
Culinology - September 2017 - Ad Index
Culinology - September 2017 - 51
Culinology - September 2017 - 52
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