Ground and seasoned pork, typically from shoulder. Higher fat content than mince — usually 20–30% for good texture and juiciness. Used for sausages, patties, koftas, and stuffings.
Sausage meat is ground and seasoned pork, usually sourced from a blend of shoulder and belly cuts. This combination provides a balance of lean muscle and fat, essential for flavour and texture. Unlike regular mince, sausage meat typically contains 20 to 30 per cent fat, which helps maintain moisture during cooking and contributes to its characteristic richness. When cooking sausage meat over fire, it’s important to manage the heat carefully to avoid drying it out. Medium to medium-low temperatures work best, allowing the fat to render slowly and the meat to cook through evenly. Whether forming patties, koftas or using it as a stuffing, give the sausages enough time to cook fully inside without burning the exterior, usually around 15 to 20 minutes depending on thickness. When buying sausage meat, look for a fresh, pale pink colour with visible flecks of fat distributed throughout. Avoid meat that appears dry or has an off smell, as freshness is key to good flavour and safety. It’s also worth checking the seasoning level if you plan to add your own spices; some pre-seasoned mixes can be quite salty or heavily spiced, which might limit how you use it.