Why Can Sausage Contain Sugar?

The addition of sugar in sausage products fulfills different functions. In the production of sausages, for example, the salty taste is softened by glucose, similar to how a pinch of salt rounds off the aroma in a sweet cake. In addition, the addition of sugar facilitates the so-called reddening caused by curing – this is where the meat gets its light red colour.

With raw sausages it is common to add some glucose or lactose (milk sugar). On the one hand, the sugar serves to facilitate and stabilize the reddening. In addition, it is essential for the maturing process of raw sausages that lactic acid and certain flavorings are formed. Lactic acid bacteria are responsible for this, which are either already contained in the raw sausage or are added as a starter culture. The lactic acid bacteria feed on sugar. If the meat does not naturally contain enough sugar, it must be added from the outside. The calorie content of sausage products is not significantly increased by the addition of sugar. For a sugar-free diet, however, you should take a close look at whether and how much sugar it contains.