Uncovering The Secret Practices Of Sausage Brands

Ah, the many joys of sausage. Many of us love it for its plump and juicy texture, as well as its unmatched umami edge, the food's versatility, and its oftentimes delightfully spicy savor. But as most of us know, not all sausages are created equal. Some sausage brands out there are putting out what you may consider to be low-quality products using a variety of tactics that may make their sausages appear more appealing and toothsome to customers, though these moves don't necessarily heighten quality once you bite into the meal.

It can be exceedingly difficult to know the difference between one brand of sausage compared to another unless you're informed of the common practices brands employ when making mass-produced sausages, as well as understanding the laundry list of ingredients that can often be found on sausage labels. But this knowledge can help give sausage lovers everywhere a bird's eye view, especially when it comes to the types of sausage they're eating and how they might compare to sausages of higher quality. Let's hone in on some of the most common secret practices of sausage brands.

Sausage manufacturers can add even more to products to make sausages look hard to resist, including sodium erythorbate and sodium bisulfite.

Sodium erythorbate not only allows sausages to cure faster, but also helps the meat retain its pink or red coloring and can enhance its natural hue. This is how many processed foods, including ham and bacon, get that glowing reddish tint that we so often associate with fresh pork and other meat products.

The other additive, sodium bisulfite, is a similar agent. However, instead of bringing out a certain color in the meat, it reduces browning. After all, most people don't want to cook up an oxidized sausage that already looks dull and unappealing compared to that bright pink hue we're all so used to. Since manufacturers want sausages to appear as fresh as possible, both sodium erythorbate and sodium bisulfite are often used interchangeably or in tandem to produce fresh-looking sausages that are ready to hit the shelves.

Remember those non-meat fillers we mentioned earlier? Those aren't the only types of fillers you'll find in your sausages, as other common fillers draw on leftover bits of meat. As is the case with non-meat fillers, meat fillers are also used to make sausages look full and tasty. And while meat fillers might seem to be a better option than non-meat ones, you may want to wait until you hear the full gamut of details before you make a final decision.

Mechanically deboned meat, otherwise known as MDM, uses meat alternatives that aren't usually pork. Even if it is, it may not be exactly the kind of pork you'd want to consume in its unaltered form, including glands, pork hearts (currently listed on packages of Bar-S Classic Smoked Sausages), head parts, connective tissue, and organ meats. While you'll occasionally see these ingredients listed directly on packages, they're more commonly labeled as something like mechanically separated turkey, making it difficult to know exactly could be in those sausages you've been eating.

We'll admit that this ingredient isn't nearly as nefarious as others may seem. After all, who would balk against a little water in their sausage, especially if it can boost the product's moisture? Is adding water to sausages even worth mentioning here?

Actually, it is. While the use of water would seem to be a rather simple and even necessary component to sausage making, the truth is that adding it could cause your sausages to take a bit of a left turn during the cooking process. The problem comes when the heat from cooking comes in contact with your sausage. As your sausage heats through, the water that was used to make it look plump and juicy suddenly evaporates into thin air. The result? You could be left with a wrinkly, unattractive sausage casing and less meat than you previously thought. And while the sausage will still likely taste just fine, it probably won't be as juicy as it appeared when you first bought it.

We all know that sugar is a no-brainer when it comes to flavor enhancement, but unless you're snacking on maple-flavored sausage (or something similar), you may not consider the addition of sugar necessary when it comes to sausage making. In actuality, the sweetness of sugar and other additives can balance out salty elements in the sausage, yielding an all-around delicious final result that your tastebuds crave.

Other additions besides normal table sugar usually include corn syrup and dextrose. Corn syrup is effectively sugar that's refined from corn and provides a sweet yet subtle flavor that lends itself perfectly to umami sausages. Since it isn't overpowering in terms of sweetness, it can add a nicely balanced savor to sausages, though some consumers may be wary of its highly-processed nature.

However, rapidly-digested dextrose can cause spikes in blood sugar, as per WebMD, so it may not be the best addition for sausage-loving diabetics, so be sure to watch out for brands that often feature this ingredient in its sausages.

Ever wonder how your sausages stay as fresh as they do for so long? Nitrates and nitrites have long been used as a means of preserving cured meats. While these ingredients are very beneficial when it comes to prohibiting bacteria growth, adding color, and giving our sausages salty depth, both are known for to be potentially carcinogenic when consumed in excess (via Healthline).

Now, we'll admit that there is conflicting information out there when it comes to the effect of nitrites and nitrates on the human body, though the general consensus seems to be that they're not especially good for you, with groups like the World Health Organization and the American Institute of Cancer Research recommending you avoid regularly consuming processed meats like sausage. If you plan to eat sausages by the droves, you may be increasing your risks of complications down the road.

Oh, and in case you're wondering, the M.D. Anderson Cancer Center notes that nitrate-free curing agents might still contain these compounds and could still potentially be linked to cancer.

Since sausage companies have essentially cracked the code for making sausages the quick and easy way, they are also well situated to capitalize on this expedited process. By using machinery, additives, and other workaround, sausage brands can churn out a higher number of sausages than they would otherwise. The result? Manufacturers are able to purchase goods in bulk at discounted prices due to the sheer volume of sausages they produce each day. This means more cash in their pockets but also a lower price for us all.

Is this something to be upset or concerned about? It could be that the higher production rate and seemingly lower cost will essentially cost us, too. With the use of scrap meat, additives, and various forms of filler, it's quite possible that we're doing a number on our health in the name of getting a quick and cheap sausage. You may also want to consider the sort of working conditions faced by company employees, who can be faced by intense working conditions that take a toll on their physical and mental health, as per reporting from the Factory Farming Awareness Coalition. Take it for what you will, but as always, we recommend you keep a close eye on the type of sausage you buy, including the ingredients, to ensure what you're purchasing is actually what you want.