Meat

Sausage Meat

Camel sausage meat is seasoned, ground camel prepared for stuffing into casings or cooking as bulk sausage. Because camel is lean, fat (camel, beef, or lamb) is usually blended in for juiciness and sliceability. Spice profiles range from Gulf baharat to North African harissa-leaning mixes and simple salt-pepper-garlic. Keep the mix cold while grinding and stuffing. Poach, grill, or pan-fry finished sausages; bulk sausage browns for sauces and breakfast plates. Taste a small cooked sample before stuffing a full batch so seasoning can be adjusted.

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Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BulkGrilledPan FriedStuffed

Traits

DistinctiveFat BlendedJuicy When Fat BalancedSeasoned GrindSpicedStuffable

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 207

Amount per 100 g

Total Fat 12.2 g
Saturated Fat 4.78 g
Trans Fat 0.2 g
Monounsaturated Fat 4.8 g
Polyunsaturated Fat 1 g
Cholesterol 70.5 mg
Sodium 58.6 mg
Salt 0.15 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 23.9 g
Water 61.7 g

Detailed nutrients

Energy 207 kcal
Water 61.7 g
Protein 23.9 g
Fat 12.2 g
- Saturated Fat 4.78 g
- Monounsaturated Fat 4.8 g
- Polyunsaturated Fat 1 g
  - Omega-3 0.1 g
- Trans Fat 0.2 g
Vitamins 37 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.52 mg
- Vitamin B5 — Pantothenic Acid 0.6 mg
- Vitamin B6 0.39 mg
- Vitamin B7 — Biotin 2.4 µg
- Vitamin B9 — Folate 7.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.28 mg
- Vitamin K 1.4 µg
Minerals 336 mg
- Major Minerals 335 mg
  - Calcium 48 mg
  - Sodium 58.6 mg
  - Potassium 228 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.15 g
Cholesterol 70.5 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 5.52 · vitamin-b5-pantothenic-acid: 0.6 · vitamin-b6: 0.39 · vitamin-b7-biotin: 2.4 · vitamin-b9-folate: 7.7 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 1.4 ·

Minerals

Sodium: 58.58 · Potassium: 228 · Calcium: 48 · Iron: 1.5 ·

Picked or portioned meat reflects the animal’s muscle composition.

History

1930EG

Egyptian charcutiers experimented with camel sausage for local markets.

1998AU

Australian processors made camel sausages for tourist and export novelty lines.

2015

Artisan butchers in camel regions refined fat ratios for juicier links.