Instructions for tying geo-terracotta sprouts

Cutter aids

In this post you will find out everything about the topic of cutter aids, also called KHM or sausage fibrisol for short. Have lots of fun with it!

What do I need cutter aids for?

In order to understand why you need cutter tools, it is first important to understand what cutter is and what happens during the maturation process of the meat ...

At the Cutter the sausage ingredients are chopped up and the sausage meat is transformed into a very fine mass with the addition of ice / ice water. But this is only possible if the meat has the necessary binding capacity. Otherwise the mass will separate.

At the Meat maturation process(Hanging and storage) However, the meat's own phosphate is broken down, which reduces the binding capacity.

The addition of cutter aids compensates for this loss and provides the

Restore ability to bind as much as possible.

In this way, the consistency of the sausage meat can be kept constant and the ice / ice water supplied during the cutting binds with the meat fat mass.

The cutter aid is mostly used for boiled sausages or fine bratwurst production and should also be used when sausage is filled into cans or glasses.

This will prevent the sausage from depositing fat and sulphate during sterilization.

Now that you know what cutter aids are good for, the question probably arises ...

What is cutter tool?

The best known cutter aids are ...

Sodium and / or potassium salts, lactic acid, acetic acid, citric acid and tartaric acid as well as phosphates, casein and egg white.

Phosphate is the most common KHM. It is used in most industrial products as well as in hobby manufacturing.

Important: As explained above, meat that is warm at the slaughterhouse contains a sufficiently high dose of phosphates. So it is too naturally present in meat and according to current studies it can be safely consumed in the prescribed quantities. The reason it is added is because the phosphate content decreases with ripening.

Cutter auxiliary is often divided into KHM with and KHM without reddening.

In addition, ascorbic acid is added to the “KHM with reddening” in order to guarantee a beautiful pink-colored sausage meat.

“With reddening” does not mean that you can save yourself the nitrite curing salt. You cannot make pink meat loaf or sausage with normal table salt and “KHM with reddening”. It only supports the reddening.

In the case of a “cutter aid without reddening”, the sausage meat remains grayish-white.

I personally in most cases use the “cutter aid without reddening”.

The nitrite curing salt gives me (if I want her) enough reddish color.

Making sausage without using a cutter

The question of whether you can make sausage without cutter aids can also be asked Yes and no answer.

First of all, you don't need a cutter tool for every type of sausage.

On the other hand, it is only possible to pour a small amount of ice / ice water (<15%) to use and still achieve success. The sausage will definitely differ from one with KHM in terms of the cut and bite.

If you don't mind, it works without it.

Another option is processing with warm meat / meat fresh from slaughter.

As described above, phosphate is also found in meat. If you carry out a home slaughter and process the meat directly, you can do without additional cutter aids without any problems.

On the other hand, you cannot do without KHM if you expect a product like the one you know from the butcher. Unless you use an alternative. More on that in a moment.

The question you should be asking yourself is whether it is really that bad a cutter tool must be used. As I wrote above, fresh meat also contains phosphate.

Now to the alternatives ...

Cutter auxiliaries alternatives

If you do not have access to "normal" KHM, the following alternatives are available ...

Baking powder containing phosphate

Especially interesting for sausage makers who live abroad or are just starting out.

Baking powder containing phosphate works just like classic KHM. It does the same thing.

Important is no tartar baking powder to use and really make sure that it contains phosphate.

Mustard flour:

Mustard flour binds water and fat.

That's exactly what we want.

In terms of dosage, approx. 5g per 1000g sausage mass is a good guideline.

Please note: The mustard flour naturally adds a note of mustard to the sausage. This can have both positive and negative effects.


I recently used citrate as an alternative to KHM containing phosphates.

The result is not really satisfactory. The sausage meat has not bonded optimally. When the sausages were eaten, they were a bit sticky to the bite.

So I would do not recommend as an alternative.

Where can I buy cutter accessories?

You can usually only buy cutter accessories online.

Here you will find cutter aids without reddening.

Here you will find cutter aids with reddening.