New, high-grade sausage product with good mouth feel, comprising coarse fraction of low fat content and fine fraction of higher fat content

摘要

A new sausage product (I), with coarse and fine fractions, has (a) a coarse fraction content of at least 50 wt. %, (b) a fine fraction with a higher fat content than the coarse fraction and an average particle size of 1-4 (preferably 2-3) mm and (c) an overall fat content of 15 wt. % or less (based on solids). An independent claim is included for the production of (I), by mixing the coarse and fine fractions (plus any additives), scalding and optionally drying and/or smoking.