SUMMARYSausages were prepared from emulsions containing various proportions of mutton and fillers such as carrots, onions, green curry stuff and spices. The total cooking loss of sausages cooked in water at 80°C for 20 min increased as the proportion of meat in the sausage emulsion increased from 30–36 or the ratio of meat to added fat increased from 2.0–8.3. Addition of 3 dried bread decreased these losses. Cooking in dry heat resulted in more flavorful sausages than those cooked in water. Total cooking losses were greatest for dry cooked sausages, but the loss was mainly confined to water lost by evaporation; during cooking in water, losses consisted of soluble ingredients. The optimum level of lean mutton, composited from a whole carcass, for good firmness and texture after cooking the sausages was 43
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