The best-known type of small sausage is the Wiener sausage from Vienna. Mostly eaten hot, straight from the pan, these sausages are a delicacy. They can also be used in stews and casseroles, and in some regions they are even fried. And also simply eaten cold, these little cocktail sausages taste very good.
Our range for manufacturing scalded sausages covers a wide variety of seasonings, cutter processing aids, reddening agents, emulsifiers and sugar substances, all of the highest quality.