Lexi Webster
Sausages are a popular meat product in Australia, where they are traditionally made with beef, pork, and chicken, and more recently, with game meats like kangaroo. They are one of the cheapest meat options, with basic thin barbecue sausages costing around $6.60 per kilogram in 2023. English-style sausages, or snags, are also popular in Australia and come in two varieties: thin, resembling English breakfast sausages, and thick, known as Merryland in South Australia. Sausages are also a staple at Australian elections, where voters can purchase a democracy sausage at a sausage sizzle after casting their vote.
| Characteristics | Values |
|---|---|
| Traditional meat | Beef, pork, chicken, and recently game meats such as kangaroo |
| Fat content | Minimum 50% fat |
| Fillers | Wheat or rice flour |
| Cost | Basic sausages are cheaper than gourmet sausages |
| Price | Basic sausages cost around $6.60 per kilogram in 2023 |
| Preservatives | Mineral salts and preservative 223 |
| Sulphites | Preservatives 221-225 and 228 |
| Casing | Natural sheep casings or synthetic materials |
| Binding agent | Sausage starter (rice flour) and water |
| Texture and appearance | Natural casing is thin and translucent |
| Common varieties | English-style "snags", Devon, Mettwurst, German-style, Italian-style |
| Serving suggestions | Single slice of bread topped with onions and tomato or barbecue sauce ("sausage sizzle") |
| Vegetarian and vegan options | Tofu, seitan, nuts, pulses, mycoprotein, soya protein, vegetables |
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What You'll Learn
Sausage ingredients and casings
Sausage production in Australia adheres to strict food safety and quality standards, ensuring that the end product is wholesome and delicious. Let's take a deeper dive into the ingredients and casings used in sausage-making.
Sausage Ingredients:
Meat: The primary ingredient in sausages is meat, and in Australia, this is typically a combination of lean meat and fat from pork, beef, lamb, or chicken. The choice of meat contributes to the overall flavor and texture of the sausage. It is essential that the meat used is of good quality and trimmed of any undesirable parts.
Spices and Seasonings: A variety of spices and seasonings are added to enhance the flavor of sausages. Common spices used in Australian sausages include pepper, sage, thyme, nutmeg, and chili. Onion and garlic are also frequently added for extra flavor and moisture. The specific combination of spices distinguishes the different types of sausages, such as the traditional Australian "bangers," which derive their name from the practice of using a high proportion of spices, causing the sausages to "bang" when cooked.
Salt and Preservatives: Salt is a crucial ingredient in sausages, acting as a flavor enhancer and preservative. It helps to draw out moisture from the meat, aiding in the curing process and extending the shelf life of the sausages. Other preservatives, such as sodium nitrite or sodium erythorbate, may also be added to prevent the growth of harmful bacteria and to maintain the desirable red color of the meat.
Oxygen Scavengers: These are often used in sausage casings to maintain the freshness and color of the meat. By absorbing oxygen, these scavengers prevent oxidation and the subsequent development of rancid flavors and odors.
Sausage Casings:
The casing is the material that surrounds and contains the sausage mixture. It plays a critical role in shaping, cooking, and preserving the sausage. There are two main types of casings used in Australian sausage-making:
Natural Casings: These are made from the cleaned intestines of animals, typically sheep, hog, or cattle. Natural casings are preferred for their elasticity, strength, and ability to allow smoke and moisture to penetrate the sausage during the cooking process. They produce a traditional, irregular-shaped sausage with a natural bite and snap. Natural casings are usually sold in bundles and must be carefully prepared before use by flushing with water and soaking in brine to remove any unwanted odors or flavors.
Artificial Casings: Artificial casings are made from collagen, cellulose, or even plant-based materials. They are often used for sausages that will be cooked in liquid, as they do not have the same permeability as natural casings and tend to hold their shape better. Artificial casings are generally cheaper and more readily available, making them a popular choice for commercial sausage production.
Casings play a crucial role in determining the texture, cooking method, and overall appearance of the sausage. They also influence the flavor and moisture retention of the final product. Whether natural or artificial, the casing is stripped away from the sausage mixture before consumption.
In summary, the ingredients and casings used in sausage-making are carefully chosen to ensure the desired flavor, texture, and appearance of the final product. Australian sausages are renowned for their high quality and distinctive character, thanks to the combination of premium meat, thoughtful spicing, and the use of appropriate casings.
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Fat content and health concerns
Sausages are a popular food item in Australia, but they are not the healthiest option due to their high fat content. On average, sausages in Australia can contain up to 35% fat, with some commercially made sausages containing up to 50% fat. According to Food Standards Australia New Zealand (FSANZ), fat-free meat flesh must comprise at least half of the total weight of the sausage, and the fat content should not exceed half the weight of the fat-free meat. This regulation ensures that sausages have a maximum fat content of 33%.
The high fat content in sausages is mainly composed of saturated fat, which is known to be unhealthy. This type of fat has been linked to an increased risk of heart disease and other health issues. Additionally, sausages with higher fat content often contain high levels of sodium, creating a double health concern. It is important for consumers to be aware of the nutritional information and choose lower-fat options if they want to include sausages in their diet.
The fat in sausages serves a functional purpose as it lubricates the meat, acts as a binder, and contributes to the desired texture and flavour. Pork fat, in particular, is favoured for sausage-making due to its high melting point, neutral flavour, and silky texture. However, consumers should be cautious as fat is sometimes listed under "meat" on ingredient labels, making it challenging to determine the exact fat content.
To address health concerns, consumers can opt for leaner sausage varieties, such as those made from chicken or beef, which typically have lower fat percentages. For example, Peppercorn Extra Lean Chicken Sausages contain 8g of fat per 100g, while some beef sausages have around 7-8g of fat per 100g. It is recommended to consume sausages in moderation, with a maximum of once every two weeks, and to pair them with vegetables, potatoes, or wholegrain choices to create a more balanced meal.
While fresh sausages in Australia are not considered "processed meat" due to limited nitrate levels, they often contain preservatives and other artificial additives. Recent research from the World Health Organisation highlights the risks associated with processed meat consumption, linking it to an 18% increase in colorectal cancer risk. Therefore, consumers concerned about their health should limit their intake of sausages and prioritise unprocessed lean meats instead.
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Meat alternatives
Sausages are a staple in Australia, but for those looking for meat alternatives, there are several options available.
Plant-Based Sausages
Plant-based sausages are a popular alternative to traditional meat sausages. These vegetarian and vegan options have evolved to offer delicious flavours and textures that rival meat sausages. They come in various forms, such as links, patties, and ground meat alternatives. They are versatile and can be used in dishes like soups, fried rice, pastas, pizzas, and breakfast sandwiches.
Poultry-Based Sausages
Poultry-based sausages, made with chicken or turkey, are another option. These sausages tend to be leaner than beef or pork sausages and can be incorporated more frequently into a balanced diet.
Gourmet Sausages
While still containing meat, gourmet sausages offer higher-quality ingredients and fewer fillers. They may feature unique combinations of spices and herbs, such as fennel, rosemary, or chilli flakes, and can be purchased from specialty butchers.
Handmade Sausages
For those who want to avoid processed foods and their additives, handmade sausages are an option. By making sausages at home, individuals can control the ingredients, opting for natural preservation methods and potentially creating a healthier alternative to store-bought sausages.
Gluten-Free Options
Some sausages use rice flour instead of wheat flour, making them gluten-free. These options are available at major Australian supermarkets, including Coles, Woolworths, and Aldi.
The availability and preference for these meat alternatives may vary based on individual tastes, dietary restrictions, and regional availability.
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Sausage types and flavours
Sausages in Australia traditionally use beef, pork, and chicken, but game meats like kangaroo are becoming more popular. Basic thin barbecue sausages, made from either beef or pork, are among the cheapest meat products available at the supermarket.
English-style sausages, known as "snags", come in two varieties: thin, resembling English breakfast sausages, and thick, known as "Merryland" in South Australia. These are popular at barbecues and can be purchased from any butcher or supermarket. Devon, a spiced pork sausage similar to Bologna sausage and Gelbwurst, is usually made in a large diameter and eaten cold in sandwiches.
Gourmet sausages, which are more expensive, are often found at butcher shops and contain fillers like wheat or rice flour. Butchers sell a variety of special sausages, including:
- Mild or Hot Italian sausages, which contain more spices and herbs, including fennel.
- Pork and Maple sausages, which are sweetened with maple syrup.
- Chicken and Chive sausages, which use chicken meat and the herb chives.
- Honey Lamb and Rosemary sausages, which include lamb, Australian honey, and rosemary.
- Bratwurst sausages, traditional German sausages with pork, chilli flakes, herbs, and spring onions.
- Spanish Chorizo sausages, which include pork, smoked paprika, chilli flakes, herbs, and spring onions.
In the 21st century, vegetarian and vegan sausages have become more widely available, often made from tofu, seitan, nuts, pulses, mycoprotein, soya protein, vegetables, or other plant-based ingredients.
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Sausage sizzles and democracy sausages
Sausages are one of the cheapest meat options in Australia, with a basic thin barbecue sausage made from beef or pork costing around $6.60 per kilogram in 2023. This makes them accessible to people from all walks of life, including those with limited financial means.
In Australia, sausages are not just a food but also a tradition during state and federal elections. At many polling stations, local community volunteer groups set up a 'sausage sizzle', a term derived from the sizzling sound of sausages cooking on a barbecue. Voters can purchase a 'democracy sausage', which is a barbecued sausage served in a piece of bread with tomato sauce or mustard, for a small fee, typically $2 or $3. The sale of sausages at polling booths dates back to the early 1980s when portable barbecue grills became available, although fundraising stalls have been present since the 1930s.
The tradition of the democracy sausage has become so ingrained in Australian culture that it was named Australia's Word of the Year in 2016 by the Australian National Dictionary Centre. The popularity of the democracy sausage can be attributed to several factors. Firstly, as voting is compulsory in Australia and is always held on a Saturday, there is a high voter turnout. Secondly, not voting results in a fine, so purchasing a democracy sausage is a more appealing option. Finally, the sausage sizzles serve as an opportunity for community groups to raise funds, with schools, community halls, and churches taking advantage of the high foot traffic on election day.
The democracy sausage has also made its mark on social media. In the lead-up to the 2016 federal election, Twitter introduced a snag-on-bread emoji to accompany its #ausvotes hashtag, and the #democracysausage gained significant traction. Websites and social media accounts have even been created to help voters locate polling booths with sausage stands and plan their voting experience accordingly.
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Frequently asked questions
Sausages in Australia are traditionally made with beef, pork, and chicken. In recent times, game meats like kangaroo have also been used. Sausages are one of the cheapest meat options in Australia and often contain trimmings from more expensive meats. English-style sausages, or "snags", come in two varieties: thin, like an English breakfast sausage, and thick, known as "Merryland" in South Australia.
Natural sheep casings, consisting of cleaned sheep intestines, are commonly used in sausage-making in Australia. The natural casing is thin and translucent, allowing the meat to be the star. It is also easy to bite through and gives a satisfying snap when you sink your teeth into it.
Australia has a wide range of specialty sausages, including gourmet options like Mild or Hot Italian sausages, Pork and Maple sausages, Chicken and Chive sausages, Honey Lamb and Rosemary sausages, Bratwurst sausages, and Spanish Chorizo sausages. During state and federal elections, you'll often find "democracy sausages" or "sausage sizzles" at polling stations, where you can buy a sausage in a piece of bread with toppings for a small charge.
