Scalded sausages’ are sausages heat-treated by scalding, baking, roasting or in any other way, in which minced raw meat has been fully or partially solubilised with common salt and, where appropriate, other technologically necessary salts, usually with the addition of drinking water (or ice), and in which the muscle protein has coagulated more or less coherently during the heat treatment so that the products remain firm when reheated. The quantity of drinking water used varies according to the type of sausage. Up to 10% of blood plasma or serum is sometimes added instead of drinking water for meat and fat; the replacement of drinking water by 5% milk is limited to unsmoked sausages intended for frying, the sausage meat being finely minced.


Basic materials are:


Meat material, Fatty material, Drinking water (ice), Salt with / without nitrite

What do we offer?

Scalded sausages

Scalded sausages are the most widely consumed meat products in Europe. They are made by first partially or totally breaking down raw meat with the addition of water or ice and then coagulating all or part of the muscle protein by heat treatment (scalding, roasting, baking or other). This creates a firm structure which makes the sausage firm to cut.

They consist of finely chopped large and small-calibre sausages and cooked sausages with coarse inlay.

These variations can be found in the slicing area and in the sausage segment.

Risk of spoilage of meat

Bacteria and germs are omnipresent in our environment – they are part of our lives. Moreover – without certain micro-organisms we would almost not be able to live, as they fulfil important functions in the human body. However, some species of such genera are also responsible for the spoilage of food.

Therefore, in meat processing, our primary objective should be to eliminate these micro-organisms, i.e. not to allow them to get to the meat in the first place, and to prevent them from multiplying.

Meat in the living organism of a healthy animal is practically germ-free. It is not until slaughter that the first germs are introduced into the meat via mechanical action on the carcass.


In order to keep this factor to a minimum:


in the production and processing of fresh meat is a top priority.

The temperature

is an important criterion for guaranteeing freshness for longer.

The carcass is warm and the pH value is high, as it has not yet been lowered via the meat maturation process. Cool the carcass immediately after slaughter in order to inhibit micro-organisms from multiplying. Hygiene and temperature are also of paramount importance during the cutting process to prevent contamination with micro-organisms to prevent this.

Find out more about FRISCHIN®, the fresh food holders in our range, further down the page.

Cutter aids for boiled sausage production

Cutter aids are used in the food industry and in butchers’ shops for cutting meat in order to influence the characteristics of the resulting meat. Feed additives are salts which activate the meat protein so that it can form an emulsion. Feed additives may contain additives such as reddening aids, emulsifiers, colouring agents and/or hydrocolloids to support the process.


Phosphate feed additives, pure technology – without taste, because you determine this individually.

The FARBFEST® reddening power is included.

The MEISTERMIX® brand also includes cutter aids with integrated seasoning (compounds). This you will find in the category of boiled sausage spices and seasonings.


phosphate feed additives, so that it goes from liquid the hand. Here the active ingredient is already dissolved and can have a direct effect.

WURSTQUICK® is available for phosphate or citrate base. Traditional with reddening

or as Brat WURSTQUICK® without reddening.


in this series “declaration-free” is written in capital letters, because other forces are at work here. Patented from MOGUNTIA completely without phosphate. In the B-combi-Spice compounds combine the power of


with the perfect seasoning.


Phosphate cutter aids, perfect without reddening.

Here the pure phosphate is effective and whoever wants to use it as

PE product with emulsifier. Is it available on phosphate or Citrate base.

We will gladly advise you.

Reddening and colour for reddened meat products

For a classic boiled sausage, with the exception of the “white goods”, the consumer expects a red cured colour. Traditionally, this is formed by the curing process with the decomposition product nitrogen oxide from the nitrite curing salt. The antioxidant ascorbic acid and its derivatives are used to accelerate the curing process.

These products are called reddening aids. At MOGUNTIA we know two classes of reddening aids.

products are based on ascorbic acid and accelerate the breakdown of nitrate. In some cases they are also combined with citric acid and other auxiliaries to further improve their effectiveness.

Products, on the other hand, contain the salt of ascorbic acid and have a moderate rate of nitrite degradation. This is particularly important when pre-curing meat to prevent the nitrogen oxide from deflagrating.


For the additional colour of reddened sausages. This gives the sausage the attractiveness and colour stability it deserves. The sausage retains its beautiful red colour even when exposed to strong light.

Emulsifiers for cooked sausages

Emulsifiers such as mono- and diglycerides are used in liver sausage and boiled sausage to support the emulsion and act in combination with the protein contained or in combination with cutter aids. In contrast, protein and fibre preparations based on vegetable substances (SAFTEX® group) can also emulsify without meat protein. These are used to produce pre-emulsions.


Gives the cooked sausage that extra bit of binding. The emulsifiers are the icing on the cake. They give the extra security and ensure a perfect bite.


The boiled sausage optimiser achieves this without any additives that have to be declared.


Emulsions, or more precisely pre-emulsions, are used to bring processing materials and foodstuffs into a production-ready state. In this way, vegetable fat and protein materials, as well as those in non-standard animal forms (e.g. flavoured and kidney fat) can be prepared in such a way that they are similar to the processability of a common bacon material. The same applies to animal and vegetable proteins.


Stands for the group of functional saccharides. From monosaccharides (dextrose) to polisaccharides (fibres and dietary fibres). Depending on the application, these products can be used for pre-emulsions, as syneresis blockers, as structuring agents, for fibre enrichment or to increase the water-binding capacity.

Fat Binder

This, on the other hand, provides the perfect basis for all types of pre-emulsions, especially meat, chicken skin and fat emulsions and for the production of fat and meat substitutes.

Spices and compounds

Balanced spice mixtures and flavour preparations for all aspects of traditional and modern boiled sausage production without technology. For maximum flexibility.


The series with the perfect symbiosis of spice flavours and phosphate-supported technology and all this at only 5g/kg application. Taste combined with technological ingredients for maximum convenience and safety.

AROMAL® extra

Extra compounds with enhanced taste that lasts longer, thanks to selected spice extracts - as demanded by the consumer. And all this at only 5g/kg application.


The balanced composition of spice aromas, fine raw spices and appropriate technology combines modern and classic, and this at only 7g/kg application.


Uncompromising quality and natural taste are combined here. With 10g/kg application the real performance miracle - with integrated phosphate cutter additive and selected raw spices.

Prima series

Top spice technology compounds for your best sausage with a good price-performance ratio - at only 10g/kg application.

60s Compunds

This compound series is the cooked sausage class with the extra functionality, for the additional yield you need for your calculation. Flavour enhancer for even more enjoyment.

Taste refiners are the Feng Shui of meat processing. They create the harmony of taste without appearing dominant themselves.


Taste refiner:


Combines all flavour enhancers based on monosodium glutamate. For a perfect taste.


Flavour enhancer completely without glutamate. For the best taste with maximum naturalness.


Our presence in loco garantuees you a constant and professional  service from our experts. We will gladly advise you about the wide range of our products!