Estonian grilled sausages tested: A tight cheesy race to the top

Text Mikko Savikko
Photos Andrei Chertkov

On a June afternoon, ten testers gathered to choose their favorite out of ten sausages. The sausages were chosen from Tallinn’s Prisma and they represented eight manufacturers. The test was done as a blind test. The sausages were cooked on a bbq grill.

Each tester could give a maximum of 15 points per product. The evenness of the final result is illustrated by the fact that the third-placed sausage received the most unanimous support. In the opinion of the three testers, the sausage with a lot of cheese, which came third, was the best. It also had the most cheese at 15 percent.

Merevaik is a well-known Estonian processed cheese and it made up 10 per cent of the sausage that shared first place. The other sausage that reached the same score had six per cent smoked cheese. The smoked taste was identified in the test.

This year there are even more cheesy grilled sausages in the stores’ selection, and there were eight of them in the test. The one with the most meat (96 percent) came in seventh place, and the one with salami came last. The opinions of the testers differed for almost all sausages.

The meat content of the sausages was 53–96 percent. In Wõro’s sausage, which shared the first place, the majority (46 percent) was chicken meat. The salinity in the sausages was 1.6–2.7 percent. Only one tester distinguished the saltiest from the crowd. The spiciest sausages were ranked fourth and fifth, although with equal points.

The attached table contains more detailed product information, i.e. meatiness, saltiness, manufacturer, package size, and price.

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