Sausage Analogs as Novel Nonmeat Alternative: New Insights to Improve Composition, Nutritional, and Sensory Characteristics

During the last few years, health, environmental, and ethical concerns related to meat consumption have led to global interest in developing meat analogs. Primary examples include reconstituted meat analogs, such as patties, nuggets, and sausages. However, besides innovation, only a few meat analog developments, including sausages, have targeted adequate health and taste aspects that can compete with traditional meat products and satisfy consumer expectations. Thus, this review analyzes and compares sausage analog formulations, exploring their nutritional quality and sensorial properties. Differences in composition, ingredients, and processing methods that mimic meat-like structures are also discussed. Novel sausage analogs are presented as fresh, emulsified, and dry-fermented alternatives, incorporating vegetal protein isolates and flours, fungal species, vegetal oils, and hydrocolloids as primary ingredient formulations. Extrusion, emulsification, and drying are the preferred methods for modifying base ingredients through the generation of polysaccharide/protein–lipid interactions and targeting similar physicochemical properties to target products. Still, besides acquiring desirable texture and taste, nutritional aspects have not been fully accomplished. Findings suggest the need for further research to improve nutritional profiles and evaluate their potential health benefits.