Kennedy's "Secret Sauce" - The Whole Hog Sausage Method

If you've been in a Kennedy's Sausage Hometown Market store then you've probably heard the spiel on our signature sausage and the Whole Hog method of processing.

We know a quick speech doesn't fully satisfy those with inquisitive minds, so we've provided a rundown on the specific perks of Whole Hog sausage vs. the common sausage (which primarily consists of "scrap" meat) found in most stores.

The Whole Hog Method - Kennedy's Sausage Company's "Secret Sauce"

While the Whole Hog method of making sausage has been around for some time, it wasn't scientifically evaluated until the later 1900's. In 1984 a group of scientists, based out of Auburn University in Alabama, sought to determine the benefits of the Whole Hog method and document accordingly.

Below is an abstract of their findings, and how it relates to our customers:

Aside from the obvious naming insinuation, the Whole Hog method of making sausage also refers to the initial processing of the Sow itself. This includes deboning and processing the meat prior to cold storage ("Hot Processing").

By processing the Sow within 1 hour of harvest, they found that the meat had greater binding properties (once formed into patties) while also remaining tender throughout cooking.

Additionally, hot-processed patties lose less mass while cooking (less shrinkage in pan) due to retaining their moisture more effectively during the cooking process.

This step of "hot processing" vs. "cold processing", along with the use of premium cuts of pork largely contribute to the amazing texture and flavor of the delicious sausage everyone loves!

Don't just take our word for it though, we provided an excerpt straight from their research notes below:

"Hot-processing provided a product with greater water-holding capacity, bind and tenderness than cold processed patties whether formed or Stuffed/Sliced, with the greater difference in the formed patties."

So what does this process, and the usage of premium cuts, mean for the average consumer with regards to the benefits of "Whole Hog" sausages vs. "Scrap" Sausages?

Less shrinkage and deformations during cooking.
Less moisture (and therefore tenderness) lost during cooking.
Texturization is subjectively better.
Less grease in your pan due to premium cuts of meat used vs. "scraps".
More flavor due to the use of premium cuts vs. "scraps", along with Kennedy's decades old signature recipe!!!

While other Whole Hog Sausages do exist, we here at Kennedy's believe in our local favorite formula and hope you do too!

Click here to see our selection of this classically scrumptious sausage!

Source:

D.L. Huffman, C.F. Ande, M.H. Stanley, C.N. Overbaugh,
Relationship of Hot-Processing and Method of Forming with Quality of Whole Hog Sausage Patties,
Journal of Food Protection,
Volume 48, Issue 8,
1985,