What Ingredients Go In To Making Sausages?

Question

I bought some sausages the other day, and when I cut in to them, there was a white coloured fleshy tube inside the sausage. Someone told me that they put all the rubbish meat they cannot sell in to sausages and the white tube will be a bit of a pig's vein. Is this true?

Answer 1

Snips and snails and puppy dog tails, the part that went over the fence last, ears, eyeballs and a$$holes. Tha's what sausage is made from.

Answer 2

if you buy cheap sausages then they sometimes use bits of the pig that wont sell otherwise

snorkle

ear

and other nasty pieces

if this is the case then the law requires head meat be in the ingredients if you believe something is not right with them complain and get your money back take them back to the supplier  

Answer 3

rub it back and forward and it will get bigger also comes with a side of meatballz

Answer 4

Pigs' veins are generally not white, but it might have been a stray bit of tendon or a heart valve, which should not have been in there. Not harmful, though, just indicative of less-than-high quality sausage.

Answer 5

It's quite possible, after all the skin on sausages is made from the gut, so veins are probably used.

I recall a butcher's apprentice telling me many years ago, they NEVER put in a pie or a sausage, any meat they could sell over the counter - so basically its rubbish.

Anthony James Barnett - author

Answer 6

Here's a recipe for sausages to ease your mind:

Breakfast Sausage

Makes 5 lbs.

Ingredients:

5 lbs. ground pork

2 tbsp. table salt

1 1/2 tbsp. sage

1 1/2 tsp. thyme

1/2 tsp. ginger

3/4 tsp. nutmeg

1/2 tsp. white pepper

1/4 tsp. cayenne pepper

1/2 cup water

Directions:

Combine the ground meat with all ingredients, mix/knead well.  Taste test by cooking a small thin patty. Taste test by frying a small thin patty.  Add more spices if needed at this time and remix.  Taste test again if you feel it's necessary.

For bulk sausage simply form sausage patties or stuff into poly meat bags.  Refrigerate fresh sausage up to a week or freeze until needed.

For breakfast sausage links load the freshly mixed meat into your Dakotah Sausage Stuffer and attach the 3/8" sausage tube or attach the new jerky adaptor headcover with the snack stick insert in place.

If you are using casings slide a 22-24MM strand of sheep casing or a 22-26 MM collagen sausage casing onto the sausage tube.

Do not refrigerate the breakfast sausage mixture before you stuff it into the sausage casing as the meat will "set up" and put undo stress on your sausage stuffer. Stuff the seasoned meat into the sausage casing. The casing should be full but not full enough to burst when you begin to form links. The more you operate the sausage stuffer the easier it becomes to determine the proper fullness. With practice you will be stuffing sausage casings like a pro. The rule of thumb "practice makes perfect" applies here.

To form breakfast sausage links press your forefinger and thumb together to make a slight indent in the casing about every six inches.  Twist 3 or 4 turns, repeat the process for the next link, only twist 3 or 4 turns in the opposite direction. Refrigerate the breakfast sausage links up to a week or freeze up to 6 months.

Do not refrigerate the Italian sausage mixture before it goes through the extruding process. If you are using the jerky maker adaptor with the skinless sausage insert simply extrude the breakfast sausage links according to the Dakotah instructions.

Bake, fry, grill or broil the breakfast sausage links in usual manner until they are fully cooked.

hope this helps.                good luck and enjoy.

Answer 7

No of course not

Answer 8

When I make homemade sausage I grind pork butt (that is what the cut of meat is called.) add pepper (red and black) salt and funnel seed to the meat and then stuff it in the casing.

I never had sausage with a white tube inside of it. To me it sounds like a foreign object.

Answer 9

A sausage is a prepared food product usually made from ground meat, animal fat, salt, and spices, and sometimes other ingredients such as herbs

Sausage-makers put to use meat and animal parts that are edible and nutritious, but not particularly appealing, such as scraps, organ meats, blood, and fat, and that allow the preservation of meat that can not be consumed immediately.

They used to be packed in the intestine of the animal, but are generally now packed in synthetic casing.