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Sausages
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Published 2025
In Chapter 28 we discuss a type of sausage called emulsified sausage. These include products such as bologna and frankfurters, which consist of a smooth, uniform mixture of meat, fat, and water or other liquid. (Technically, all sausages are emulsions, because they all contain solid fat and liquid such as meat juices, but in emulsified sausages, the emulsion is especially important to the structure of the finished product.)
Emulsified sausages have a high fat content, but if they are puréed and mixed properly, they can hold a lot of liquid in emulsion. This liquid content helps give the sausages their smooth, juicy texture. However, if too much liquid is added or if the ingredients are not cold enough when mixing, the emulsion can break, and the sausage will be dry and grainy rather than smooth and moist.