The book is based on a synthesis of US patent literature for meat industry specialists. Detailed information on the production of sausages is given. Systematized material on the technique and technology of sausage production. Various additives are described to provide color, flavor and aroma to meat products. Issues related to the quality control of ingredients are highlighted. Much attention is paid to the production of traditional and new sausages. Inventions and patents related to sausage production are given.