5Poll QuestionsYou made a great artisan fresh Bratwurst sausage with fresh jalapenos, fresh basil, fresh leak and pine nuts, however, the inclusions all fell out after you cooked and sliced the sausage. What failed?A. Too many different inclusions. B. The Jalapenos should have been either vinegar or oil packed. C. Insufficient amount of emulsifier to coat all surface areas. D. More salt would have protected the inclusions.
6Poll Questions2. Why do fresh vegetables shrink and fail to remain eye appealing and held in place in the sausage?A. They loose the shape, and shrink because moisture cooks out of the vegetables. B. Plant materials have fresh enzymes that must be heat denatured or blanched. C. Mixing longer before stuffing will correct the problem. D. Flash frozen inclusion will not have this problem
7Poll QuestionsJalapeno peppers are available in four forms : fresh, dehydrated, packed in vinegar and packed in oil. Name the problem associated with all of these forms? A. The seeds in the peppers cause the problem. B. Jalapeno peppers contain compounds that will not stick to muscle proteins. C. Replace the Jalapeno peppers with soluble seasonings. D. All have surface conditions that reduce the ability of the emulsifier to bind the inclusion to the meat in the system.
8Poll Questions4. Your cracked/ground spices won’t stick to the outside of your "Old World" dry sausage, Why? A. The spices were not cracked to the correct size. B. Insufficient emulsifier or protein on the surface to cause the spices to stick. C. Failed to heat the surface enough to cause the spices to stick. D. Spices won't stick to the surfaces.
9Today’s Assignment Inclusions for Unique/Designer Sausages Added Food Ingredient ObjectsFresh fruits, vegetables, hard cooked eggs, fruit, nuts, vegetables, unique meat ingredients, pasta, other foodsINCLUSIONSSalted, vinegar based, alcohol based and dehydrated inclusionsAdded Flavor ProfileGround, powdered, oil or water based flavorsAdded Surface IngredientsFresh or Dried ground, powdered particulatesOil or water based liquids
10INCLUSIONS Fresh Fruits & Vegetables Dehydrated Packed in Oil Hot Water blanched to inactivate enzymesDehydratedRe-hydrated in water and drained/driedPacked in OilHot water washed/dried to remove oil from surfacesPacked in VinegarHot water washed/dried to remove acid from surfacesPacked In SaltHot water washed/dried to remove excess salt
11INCLUSION APPLICATIONS Formulation - Added IngredientsConcerns with enzymes, salt, oil, acidsContribute to Flavor ProfileUsually fine chopped or ground fresh or driedWater vs. Oil soluble flavorsAdded Surface IngredientsExtra protein emulsifier needed on surface for binding
12Basic Sausages -Meat Proteins Beef, Pork, Lamb, Chicken, TurkeyFarm Raised Fish - Salmon, Trout, CatfishExotic/Novel SpeciesBison, Red Deer, Elk, Ostrich, Emu, LlamaAny specie with available contractile muscle proteinsMUSCLE FOODS !
14What is the EMULSIFIER? Water containing: Salt Salt soluble proteins Actin, Myosin, ActomyosinSolubilized Protein SolutionBinder or the "glue" for the meat systemNo change in amount of proteinBorrow the protein – function as “glue”
15Key Factors with Emulsifier! Need about a 4.5% salt additionToo High a Concentration for finished product taste!Most products are about 2% or less salt in the finished product.But only temporarilyAbout half of the meat & all the salts for few minutesThen, add balance of water, meat and other ingredientsFinish processing, stuff and heat process
16Key Factors with Emulsifier! Temporary high dry salt level > %instead finished products of ~2.0%All the formula salt, add to 40 – 50% of the lean meat, and mechanical actionThenWater added after initial protein solubilization, andBefore rest of meat and non-meat ingredientsFinal mix contains all the ingredients !
18Key Factors with Particle Size! All surface area of all particles must be covered with the emulsifier (glue or binder)!MEAT: Muscle, Fat, Connective Tissue, Added WaterINCLUSIONS: Any Added Other IngredientsSmaller particles have greater surface area than larger particles!
20Fat, Gel & InclusionsFats must be completely coated/covered with soluble myofibrillar protein = EMULSIFIERGels from high collagenous materials must also be completely coated/coveredwith soluble myofibrillar protein = EMULSIFIERInclusions [olives, cheese, peppers, fruit, nuts & other materials] must also be completely coated/covered
23Poll Question ResultsYou made a great artisan fresh Bratwurst sausage with fresh jalapenos, fresh basil, fresh leak and pine nuts, however, the inclusions all fell out after you cooked and sliced the sausage. What failed?C. Insufficient amount of emulsifier to coat all surface areas.2. Why do fresh vegetables shrink and fail to remain eye appealing and held in place in the sausage?A. They loose the shape, and shrink because moisture cooks out of the vegetables. B. Plant materials have fresh enzymes that must be heat denatured or blanched.
24Poll Question Results3. Jalapeno peppers are available in four forms : fresh, dehydrated, packed in vinegar and packed in oil. Name the problem associated with all of these forms? D. All have surface conditions that reduce the ability of the emulsifier to bind the inclusion to the meat in the system. 4. Your cracked/ground spices won’t stick to the outside of your "Old World" dry sausage, Why? B. Insufficient emulsifier or protein on the surface to cause the spices to stick.
25For more information visit us at www.riscousa.com For all your sausage production needs !For more information visit us at
26IN PRODUCTIONDavid Samuels Owner Esposito Sausage New York, NY
27About Esposito’s Started as a traditional pork store in 1933 Store-made sausage sales started to eclipse rest of store salesFamily divided business up into Retail Pork Store and Wholesale Sausage companyTraditional Sausage recipes (Sweet Italian, Hot Italian) have stayed the exact same ever sinceSame IngredientsStill Fabricating our own CT-Butts and Pork TrimSpecialty Sausages have been key to growing our business since the late 90’s
28FUN FACTIt is projected that 910,000 sausages were served at Miller Park – Home to the Milwaukee Brewers, the MOST in all of MLBComing in a very distant 2nd was our local team – The Mets. At Citi Field they served 376,650 sausages.If only we had that account!
29POLL QUESTIONS: Growth of Specialty Sausages Poll Question #1: Have you or your company started to make any specialty sausages as part of your product offerings?Poll Question #2: Have you seen an increase in requests/demands for these specialty sausages since you started to offer them?
30New Sausages as a Balancing Act Traditional products / recipes are needed to maintain your existing and more traditional customer baseNewer ‘Funky-er’ products / recipes are needed to attract the next generation of customersQuestions to consider:Is this product going to just replace existing volumeIs this product going to introduce our brand to new customersIs this product really a fit for our brand
31The devil is in the details Lets talk about our first foray into Specialty SausagesProtein Switch to Chicken from PorkSame RecipesSame CasingNEW PROBLEMSShorter Shelf LifeLess salt in ChickenMore Water in the ChickenEnd Result – YUCK!
32Finding a new niche Identify a “problem” Identify a “cause” Traditional pork breakfast sausage sales are slowing at High End Restaurants and HotelsIdentify a “cause”These high end customers don’t want your average pork sausage or even any pork on their plate at allIdentify a needMost CHICKEN Sausages are stuffed into PORK casingsCraft a “solution”What if we created a alternative breakfast sausage with no PorkTest the marketSample, Sample, SampleAdjust recipeRepeat
33Lessons Learned Make one change at a time Adjusting for salt?, don’t change pepper at the same timeChanging Apple variety?,don’t touch the meat block too
34Lessons Learned Time heals causes all wounds New ingredients can cause interesting effectsOnions can turn GREENPeppers can turn BLACKApples become mushy, mushy, mushy,
35Lessons Learned Pop Goes The Weasel Make sure your specialty items fit your casing sizeMatch the size of your new items to your grind size if your adding them post grind
36Opportunities There are no rules, just good taste The world is your oyster (oyster sausage……maybe, why not?)Jalapeño's vs. SalsaWhy not go for a higher margin Mexican mix?Hog Casing vs. Sheep CasingThe market trend this year favors developing with HC over SCThere are no rules, just good tasteDon’t lock yourself into something just because its always beenUse these specialty sausages to create new opportunities for youBeing ‘limited’ in supply can create a increase its demand
37POLL QUESTION RESULTS: Growth of Specialty Sausages Poll Question #1: Have you or your company started to make any specialty sausages as part of your product offerings?Poll Question #2: Have you seen an increase in requests/demands for these specialty sausages since you started to offer them?
38Grow with the growthOur gross margin is up 8% overall because of specialty sausagesOur volume on specialty sausages has shown over 100% growth each yearOur #1 specialty item is Chicken Apple – which now has its own family of product with 4 varieties within the product group.
40FOR MORE INFORMATION Roger Mandigo: firstname.lastname@example.org David Samuels:Sarah Miller (Risco):Lisa Keefe:Bill McDowell:Webinar recording and PowerPoint presentation will be ed to you within 48 hours. For more information: