Sausages are in style again. The greater range of foreign sausages available, with their higher meat content and more heat and flavour, is in line with the interest for world cuisines.
At the same time, interest in locally produced sausages is expected to grow. “Farm-made sausages” are becoming increasingly common. The large demand for organic produce, alongside a greater awareness of sustainable meat production is also pushing this industry forward.
The food truck and street food trends are growing, even if the Nordic countries are way behind others. It is highly possible that there will be an increase in the range of sausages offered by fast food stalls.
One clear trend in Scandinavia follows the American tradition of loading up with different types of topping – often spicy – in addition to ketchup and mustard. American flavourings, such as the slightly smoky hickory taste, are generally in demand.
Another sausage trend that's hot – in both senses of the word – is “Asado”, the Argentinian tradition of cooking an entire dinner on the barbecue. An authentic Asado includes everything from meat and sausages to fruit and vegetables.
There are also signs that making sausages at home is about to make a wide breakthrough. In some places, this trend has already taken over after the sourdough craze. A quick Google search can possibly confirm this. The search term “make your own sausages” returns millions of hits.
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