4. Characteristics and properties of the final product

4.1 Sensory properties and composition

Thin-cut sausages contain lean meat and varying amounts of fat and/or MSM. They also contain other ingredients such as salt and, depending on the recipe, sugars, flavourings, spices, alcohols, condiments, aromas and binders. Recipes also regularly incorporate additives such as sodium nitrite, polyphosphates, organic acids and possibly nitrates, flavor enhancers and colorants. The Nutri-Score rating for the vast majority of products (except for low-fat formulations) ranges from D to E.

Thin-cut sausages are easy to prepare. They can be eaten as part of a cooked dish (sauerkraut) or simply on their own after reheating. They have a soft, tender texture and can be presented under a variety of names: Strasbourg sausage, Frankfurt...