One of the most common questions we get at Jill’s Sausages is:
“How do your sausages and hams stay so juicy and tender—without using chemical additives?”
It’s a great question. Let’s break it down
So how do we get that slightly bouncy, juicy, succulent texture of sausages and ham?
The Science Behind Sausage Texture
When you cook lean pork meat—whether as a whole cut like pork leg (for ham) or ground for sausages—by steaming or boiling it to a food-safe temperature of 75°C, what do you get?
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For the pork leg: a dry, firm texture.
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For ground meat: a crumbly, less cohesive bite.
Yet, when you eat quality deli meats like ham or sausage, you expect a certain familiar texture:
That slightly springy, juicy, and tender mouthfeel that defines a delicious sausage.
So, how do we achieve that at Jill’s Sausages without relying on artificial binders or chemical additives?
What Other Brands Use: E451, E450 (Phosphates)
Many commercial brands list E451 or E450 in their ingredient labels. These are phosphate salts used widely in processed meats.
Why are phosphates used?
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They break open the protein structure of meat fibers.
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This helps meat retain more water, even after being cooked at high temperatures.
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The result is a moist, firm, bouncy texture that many people associate with sausages and hams.
While studies haven't shown strong evidence that phosphates like E450 or E451 are harmful in small amounts, we’ve chosen not to use them at Jill’s Sausages.
Why? Because our mission is to create honest, natural deli meats you can trust—free from chemical preservatives, artificial additives, or synthetic binding agents.
Our Natural Alternative: Fruit Fiber for Texture
Instead of using synthetic phosphates, we looked to nature for a smarter solution.
If you check the ingredient list on our sausages or ham, you’ll find one simple but powerful item:
Fruit Extract
This isn’t a flavouring or sweetener—it’s dietary fruit fiber.
What does fruit fiber do?
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It acts as a natural water-binding agent.
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It helps the meat mixture hold on to moisture during cooking.
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It gives you that succulent bite and tender chew that feels just like traditional ham or sausage—but without the nasties.
In short, this natural plant-based fiber lets us maintain the high quality and familiar texture that customers love—while staying completely free from E-numbers, artificial thickeners, or gums.
Why Texture Matters in Natural Sausages
Texture isn't just about mouthfeel—it also affects flavour release, juiciness, and even how your food looks on the plate.
By using natural ingredients like fruit fiber, and balancing moisture retention with the right spice blend and cook process, we offer you a better-tasting, better-for-you deli product.
So next time you enjoy a bite of our juicy sausage or a slice of our ham, know that what you’re tasting is the result of smart food science, natural ingredients, and a whole lot of care and craft.
Key Takeaways:
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Most deli meats use phosphate salts like E451 to bind water and create bouncy texture.
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Jill’s Sausages avoids synthetic additives and instead uses natural fruit fiber for moisture and texture.
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Our products are additive-free, nitrate-free, nitrite-free, and made with all-natural ingredients—without compromising on quality or taste.