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Versatile Production

Recipes & Instructions
  • Optional viscosity
  • Even meat product
  • Individual proportions
  • Exact filling amounts

Globally marketed

sausage products

You offer tasty specialties — have you also thought about offering international products? Perhaps during a themed week? Try the following recipes with sausage-linker.com — you cannot fail to be inspired. Inspired not only by the taste of the sausages, but also by the filler itself. Quick, safe, simple and good value.

And we have also listed some international sausage specialties here for you to try out. Give them a try!

And if you have a recipe that we should publish, just send it in to us.

Select a recipe

Successful Products

From all over the world
  • Breakfast

    Sausage

    47.5% pork shoulder, fresh
    47.5% pork shoulder, frozen
    5% back fat

    >> To the Recipe <<

  • Italian/Spanish

    Hard smoked sausage

    10% R 2 beef, de-sinewed, with max. 5% visible fat, raw
    50% S 2 pork without sinew, with max. 5% visible fat, raw
    40% S 21 leaf fat

    >> To the Recipe <<

  • Wiener

    Sausage

    10% R 2b beef with higher sinew proportion and max. 5% visible fat, raw
    35% R 3b pork with higher sinew proportion and max. 5% visible fat, raw

    >> To the Recipe <<

  • Italian

    Salami

    33.5% R 1 beef, fat and sinew removed, raw
    1.5% L 1 lamb, fat and sinew removed, raw
    40% S 1 pork, fat and sinew removed, raw

    >> To the Recipe <<

  • Zesty

    Merguez

    50% beef from the upper rib
    50% leg of lamb

    >> To the Recipe <<

  • Spicy

    Chorizo

    70% pork shoulder
    30% fresh back fat, rind removed

    >> To the Recipe <<