Types of Vegetables

In some sausages we use also fresh vegetables. Depending on the vegetable and depending on the type of sausage the vegetables are used for taste or for the visual impact.

Rule of Thumb

Visual Impact Usage: 0.1 - 0.2% (1 - 2gr per kg meat). For Flavour Usage: 1 - 5% (10 - 50gr per kg meat)

NOTE: Not all sausage can have fresh vegetable due the risk of fermentation