Making sausages

A sausage starts with meat, some fat, seasoning and a casing. Plenty of people make their own at home. Some go on to sell a few at a market or through a farm shop.

This page covers the rules that shape a sausage in the UK, the food safety advice for handling raw meat, and the first steps for anyone starting small.

How much meat a sausage needs

In England and Wales, a sausage sold under that name must contain a minimum amount of meat. Trading standards guidance sets out the levels from the Products Containing Meat Regulations 2014.

In this law, meat means the muscle of the animal with some natural fat and connective tissue. Above set limits, extra fat or connective tissue has to be listed separately on the label and does not count as meat. A seller who names the meat, as in "pork sausages", must also say how much of it is in them.

Casings

Trading standards guidance says uncooked intestines may be used as sausage casings. Some other parts of the carcase, such as the stomach and the spleen, may not go into uncooked products containing meat. If a casing cannot be eaten, the label must say so.

Curing salts and nitrites

The Food Standards Agency (FSA) says nitrates and nitrites are used as additives mainly in processed meats such as bacon, ham and cured sausages.

The FSA says they can help prevent the growth of harmful bacteria such as Clostridium botulinum, which causes botulism. They also keep the pink colour and flavour of cured meat. In the FSA's words, "Nitrate and nitrite additives must be used within strict legal safety limits."

The FSA's list of approved additives includes potassium nitrite (E249) and sodium nitrite (E250). It says most additives may only be used in certain foods, within set limits, under the food additives regulation. The FSA also supports NHS advice that people who eat more than 90g of red or processed meat a day should cut down to no more than 70g.

Keeping it safe in the kitchen

The FSA advises washing your hands with soap and warm water before preparing food, and again after handling raw meat. If possible, use a separate chopping board and utensils for raw meat. The FSA says not to wash raw meat, because washing does not get rid of harmful bacteria and can splash them around the kitchen.

Your fridge should be between 0 and 5°C, and your freezer around -18°C. The FSA suggests labelling food you freeze. Keep raw meat covered and away from ready-to-eat food.

The FSA says sausages, like burgers and mince, should be cooked thoroughly. It explains why: "When a whole cut of meat is minced or skewered, this moves any bacteria from the outside all the way through the meat."

Protected sausage names

Some sausage names have protected status in the UK. One is Traditional Cumberland sausage, which must be made in Cumbria. Its specification asks for at least 80% meat, and presented as a coil. Newmarket Sausage is protected too. A sausage sold under either name has to meet its specification.

Starting small

Anyone who starts selling food must register with their local authority. The FSA says to do this at least 28 days before trading. Registration is free and cannot be refused.

Some meat businesses also need approval. The FSA lists meat preparations establishments among those a local authority approves. In law, a meat preparation is fresh meat, or meat cut into fragments, with foodstuffs, seasonings or additives added. Your local authority can say whether your plans need approval.

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