From idea to product

Creating a new type of sausage or developing an existing classic is multidimensional. Sausage experts can experiment with different shapes and thickness of sausage. They can also test out different combinations of seasoning and smoking. This can lead to differences in colour and appearance. Other methods include working with coarsely ground meat or trying different amounts of meat. 

One common misconception is that a high meat content automatically makes a good sausage. Like chocolate, it isn't always the cocoa content that determines the flavour. One example is Sibylla's famous wiener. When it was developed, meat contents between 60–85 percent were tested. Taste tests revealed that a meat content of 74 percent produced by far the most tasty sausage.

The spice palette puts the flavors in place.

Sausage production

All our products goes to the control kitchen to discover any defects before delivery.


Traditionally, sausage production is associated with tenacious rumours of a sausage's dubious content. As a result, the serious part of the sausage industry has become extra thorough with their ingredients and unusually transparent when it comes to both sausage production and information about a sausage's contents and nutritional values.    

The basic sausage ingredient is meat, primarily from beef, horse or pig. In addition, fatty pork, meat by-products and dried ingredients such as potato flour, rye flour, milk powder, milk proteins, herbs and salt are used. Any extras that have been added serve different purposes such as for colouring and as antioxidants.

When the most common type of sausage – hot smoked – is made, the ingredients are ground together and mixed with water to form a smooth mixture. The fat and the water emulsify and mix together, thanks to the molecular structure of the meat protein.
The mixture is then stuffed into sausage skins, followed by heat treatment in a smoker. The process for cold smoking sausages is considerably longer than for hot smoking as cold smoking takes place alongside a slow dehydration of the product.

1. In the large mixer ingredients are added, 4.5 tons are manufactured at the time.
2. Each sausage recipe has its own spice mix.
3. The mixing process is set here
4. The intestines are sorted and soaked before manufacturing.
5. Here are the sausage sprayed into sheep intestines.
6. The sausages are hung on racks.
7. The sausage is smoked in special smokehouses.

Make your own sausages

Why not make a completely own sausage?

Stuffing sausages isn't as difficult as it might sound. The basic principle is the same for all types of sausage production – the sausage mixture is stuffed into a sausage skin and then sealed.
Essentially, you can make your own sausages using a sharp knife, a chopping board and a funnel. It is of course easier if you have a meat grinder and a sausage stuffer kit.

Begin by getting hold of some casing, also known as sausage skin. The majority of larger supermarkets sell natural casings.
Now find a sausage recipe that sounds good and make sure you have all the ingredients at home.
Mix all the ingredients in a bowl. Heat a little bit of butter in a frying pan and test-fry a little bit of the mixture. Season to taste.
Thread the casing onto the water tap and rinse through with tepid water. Then thread approximately one metre of casing onto the sausage stuffer and tie a knot at the other end.
Fill the sausage stuffer with the mixture and start the machine. Carefully tease away the casing whilst the mixture comes out of the machine.
When you think the size of the first sausage is about right, twist the casing several times and begin to fill the next one. Once you have run out of casing, seal it off by tying a knot.
Cook the sausage.
Eat it up!

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