Beef Sausage
Beef coarse cooked sausage, produced using the traditional method of drying and smoking. Category II and III meat are used in the production process with the addition of beef tallow and emulsions. This sausage serves to regulate production.
Key Benefits:
- Increased efficiency and yield
- Improved product safety and quality
- Reduced production time
Similar Products
View all
Alpska Sausage
Coarse cooked sausage made from category II and III meat, emulsion, and defined cuts. Perfect taste and aroma achieved through quality seasoning; excellent cross-section makes this type ideal for managing various meat trimmings categories in production. Enables clean production with minimal freezing share. Stuffed into polyamide casings.
Tyrolean Sausage
Coarse cooked sausage made from category II and III meat with hydrated meat, emulsions, and defined cuts. Perfect taste and aroma achieved through quality seasoning; excellent cross-section makes this type ideal for managing various meat trimmings categories in production. Enables clean production with minimal freezing share. Stuffed into polyamide casings.
Narodna / Pučka / Srpska / Gurmanska Sausage
Coarse cooked smoked sausage made from category II and III meat. Variations in appearance and cross-section are possible, with potential additions like cheese or extra drying for a drier, enhanced product. Smoked in Atmos smokers with controlled weight loss of 10-13%.