Full-flavoured boiling sausages with a sense of tradition

Our boiling sausages are heat-treated by boiling, frying or roasting.

This solidifies the proteins in the muscle tissue to give the meat a firm structure. Our boiling sausages contain about 50% best meat. The process starts with the mincing together of lean meat and chunks of bacon. The sausage meat is always allowed to cool properly in order to stop it firming up too soon. Emulsifiers are often added, along with the usual herbs and spices, to make chopping easier. The chopped meat is then stuffed into natural sausages skins for boiling. This involves bringing the core temperature of the sausage up to about 68°C. Boiling sausages are traditionally made of meat that is still warm from being slaughtered.