GIFSQ Tools · Module 08 — Meat, Poultry, Fish & Seafood · Tool 149 of 500
Scale a sausage recipe to any batch size: enter the batch weight and the percentage of meat, fat, ice, salt and spices to get the weight of every ingredient.
Try sample values — fills the form with the worked example below.
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Meat (kg)
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Fat (kg)
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Spices and other (kg)
Equation: Each ingredient (kg) = batch weight (kg) × ingredient (%) ÷ 100. Spices and other (%) = 100 − meat (%) − fat (%) − ice (%) − salt (%). The four named percentages plus spices and other must add to 100.
Method: Sausage batch formulation by percentage mass balance, following standard sausage practice (Feiner, Meat Products Handbook, 2006). Percentages are of the finished batch; salt is usually 1.5–2.5% and ice or water 10–20% for a fresh sausage, with the balance as spices, cure and other small additions.
Assumptions: the percentages are of the finished batch weight; the batch weight is the finished sausage weight before stuffing losses; spices and other covers everything not named (spices, cure, binders).
Limitations: the tool scales a recipe — it does not check it: salt, nitrite and additive limits, meat-content rules and labelling rules must be checked against the current regulations for the product and market.
Rounding: ingredient weights to 2 decimal places; spices and other percentage to 2 decimal places; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Method: Sausage batch formulation by percentage mass balance, following standard sausage practice (Feiner, Meat Products Handbook, 2006). Percentages are of the finished batch; salt is usually 1.5–2.5% and ice or water 10–20% for a fresh sausage, with the balance as spices, cure and other small additions.
Assumptions: the percentages are of the finished batch weight; the batch weight is the finished sausage weight before stuffing losses; spices and other covers everything not named (spices, cure, binders).
Limitations: the tool scales a recipe — it does not check it: salt, nitrite and additive limits, meat-content rules and labelling rules must be checked against the current regulations for the product and market.
Rounding: ingredient weights to 2 decimal places; spices and other percentage to 2 decimal places; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Worked example: A 100 kg batch at meat 60%, fat 25%, ice 12%, salt 2%. Spices and other = 100 − 60 − 25 − 12 − 2 = 1.00%. Meat 60.00 kg, fat 25.00 kg, ice 12.00 kg, salt 2.00 kg, spices and other 1.00 kg.
Enter values above to see results.
Typical fresh sausage: meat 55–70%, fat 20–30%, ice 10–20%, salt 1.5–2.5%, spices and other the balance. Tool 149 of 500 — GIFSQ
