The main ingredients of sausages are usually divided into two major categories: ‌ main ingredients ‌ and ‌ auxiliary ingredients ‌, as follows: ‌

1. Youdaoplaceholder0 Main ingredients ‌

Youdaoplaceholder0 Pork ‌ : The vast majority of sausages are made with pork as the core ingredient and usually require a fat-to-lean ratio (such as 3:7 fat-to-lean or pure lean meat). For example:

Cantonese sausages are made with 35 kilograms of lean pork and 15 kilograms of fat.

Sichuan-style sausages require a fat-to-lean ratio of 3:7.

Fresh sausages may be made from fresh meat or frozen meat, including pig cut scraps.

2. Youdaoplaceholder0 Auxiliary materials ‌

The auxiliary materials are used for flavoring, preservation or coloring. Common combinations include:

Youdaoplaceholder0 Basic seasonings ‌ : salt (e.g. 1.25 kg for Cantonese sausage), sugar (white sugar or glucose), white wine (e.g. Shaoxing wine, Fenjiu);

Youdaoplaceholder0 Spices ‌ : Sichuan pepper, star anise, cinnamon, etc. (e.g. Laizhou air-dried sausage with star anise, clove noodles);

Youdaoplaceholder0 Special additives ‌ : Sodium nitrite (for color development), nitrate water (for preservation).

3. Other auxiliary materials

Youdaoplaceholder0 casings ‌ : Pig casings are often used to wrap minced meat (such as Wuhu sausages);

Youdaoplaceholder0 Substitute ingredient ‌ : In some formulations, edible glucose is used instead of nitrate to give a jujube red color.

Youdaoplaceholder0 Summary ‌ : Sausage is mainly made of pork, but the seasonings vary greatly by regional flavor and need to be analyzed in combination with specific types.