Sausage making today: Tradition meets technology

How butchery knowledge and modern machinery together deliver better products, greater efficiency and safety.

Why both count

Good sausage meat isn't just made from recipes, but from a feel for the raw material, temperature, and cut. At the same time, customers today demand transparency, consistent quality, and short delivery times. The solution lies in the interplay: artisanal expertise combined with precise, hygienic technology (e.g., modern vacuum cutters, efficient meat grinders, clean material flows).

What technology can really bring – without replacing craftsmanship

1) Consistent quality

• Stepless drives / frequency converters keep the speed range stable – the cutting pattern remains reproducible.

• Vacuum technology reduces oxidation, improves protein solution and color.

• Sensors (temperature, speed, current consumption) provide measured values instead of just gut feeling.

2) Hygiene & Food Safety

• Stainless steel hygienic design with smooth surfaces and minimal dead spaces reduces cleaning times.

• Quickly disassembled cutting sets and clear cleaning routines make audits more relaxed.

3) Efficiency & Cost-effectiveness

• Energy : Speeds only as high as necessary – less heat, less ice, fewer kWh.

• Throughput : A suitable cutting set (Enterprise/Unger/frozen meat) reduces rework.

• Maintenance : Targeted care of bearings, seals, and cutter shaft extends service life.

4) Safety & Ergonomics

• PLC control with emergency stop, protective hoods, safe product ejection.

• Feeding/ejection systems reduce physical strain and lower the risk of accidents.

  
  

Practical example: "A sharp cut, a cool head"

A company produces a fine cooked sausage. Previously, the binding properties of the sausage meat varied, sometimes resulting in a "smeary" consistency.

Craftsmanship

• Pre-chill the raw material more thoroughly, weigh the ice content accurately, and adhere to the curing time.

• Check the condition of the knife daily (sharpness, contact surface, settling depth).

Technology

• The cutter shaft operates continuously between 50–5,000 rpm, following a 3-phase profile : starting up – emulsifying – maintaining structure.

• Bowl speed adjusted from 7 to 20 rpm depending on fill level; vacuum at 200–400 mbar creates air bubbles.

• Temperature limit 12 °C per switch-off point; displayed in the HMI.

Result

• Finer, shinier cut, more stable bond, less waste – with the same recipe.

The cutting set is crucial.

• Enterprise (basic): Catering/small appliances, quick cleaning – but limited cutting range.

• Unger (multiple): Industrial/craft products requiring a fine texture; longer-lasting stability.

• Frozen meat sets: For pre-frozen meat – reduce temperature rise and smearing.

Practical tip: Keep interchangeable cassettes prepared (pair blades/discs, label them). This keeps the machine running smoothly while cleaning/sharpening.

Making tradition visible – for customers and team

• Transparency: Explains in simple terms what vacuum sealing brings (color, durability, mouthfeel).

• Storytelling: “Old meets new” – expert knowledge + modern user interface.

• Training: New employees learn not only how to use buttons, but also why temperature and speed matter.

Mini checklist: How to produce better today

1. Check the condition of the knife (cutting edge, contact surface, flatness).

2. Define speed profile (Start/Emulsion/Finish; set limit temperature in HMI).

3. Use vacuum sealing if the recipe allows it (color, binding, sensory properties).

4. Maintain the correct bowl fill level and ice content .

5. Document cleaning (cutting set, seals, wipers – visual inspection + release).

6. Record measured values (product temperature, power consumption, batch duration) – this makes experience measurable.

Common problems – quick solutions

• "Batter turns grey" → Oxygen ingress, dull knives, excessively long cooking time without vacuum.

• “Lubricating” → Temperature too high, incorrect cutting set, excessive pressure on the material flow.

• "Inconsistent texture" → Fluctuating speed, uneven fill level, imprecisely dosed ice/water.

Sustainability with a sense of proportion

• Reduce energy consumption: Only as quickly as necessary – peak electricity demands cost money.

• Save water: CIP-compatible surfaces, structured cleaning plans.

• Increased lifespan: Factory-refurbished quality machines are resource-saving and budget-friendly.

Conclusion

Tradition remains the compass , technology is the amplifier. Those who master the recipe, the knife, and the temperature – and operate the machine precisely – deliver visibly better quality , reduce waste, and work more safely.