Steps to Start Sausage Making Business in India

India’s taste for processed foods is growing fast—and so is the demand for quality sausages. Starting a sausage-making business can be a smart and profitable move, especially with support from government schemes like PMFME and FSSAI registration. Whether you're a meat entrepreneur or a food startup enthusiast, this is the right time to enter this booming market with low investment and high returns. In this article, you will learn the steps to start sausage making business in India.

Market Potential of Sausage Business in India                            

The sausage market in India is growing rapidly due to changing food habits, rising demand for ready-to-eat meals, and increasing urbanisation. According to a report by IMARC Group, the Indian processed meat market, including sausages, is expected to grow at a CAGR of 7.5% from 2024 to 2032, driven by busy lifestyles and preference for protein-rich foods. Sausages are popular among non-vegetarians, quick-service restaurants (QSRs), hotels, and cloud kitchens. Brands like Venky’s, Godrej Yummiez, and Licious are expanding their sausage product lines, showing rising consumer interest.

There is also growing scope for local and regional brands to enter this market by offering hygienic, high-quality, and affordable sausage products. Government schemes like PM Formalisation of Micro Food Processing Enterprises (PMFME) and easy FSSAI licensing support small entrepreneurs. This is the right time to tap into this demand with an organised sausage business.      

Types of Sausages You Can Manufacture

Here are the types of sausages you can manufacture for your business in India:

1. Fresh Sausages

These are uncooked sausages made from fresh ground meat (usually chicken, pork, or mutton), mixed with spices, herbs, and seasonings. They must be cooked before consumption.

• Shelf life: 3–5 days (refrigerated)
• Examples: Chicken sausages, pork sausages, mutton seekh kebab-style sausages
• Popular among: Restaurants, hotels, retail customers looking for fresh, homemade-style taste
• Suitable for: Local deliveries and niche premium markets
• Tip: Vacuum packaging helps extend freshness

2. Cooked Sausages

These are sausages that are fully cooked during processing and just need reheating before serving. They are highly popular in urban areas due to their convenience.

• Shelf life: 15–30 days (refrigerated)
• Examples: Chicken frankfurters, chicken cocktail sausages, pork hot dogs
• Popular among: Supermarkets, cafes, QSR chains, working professionals
• Suitable for: Ready-to-eat and retail packaged food segment
• Tip: Use high-quality emulsifiers and maintain hygiene during processing

3. Smoked Sausages

Smoked sausages are cured and then smoked to develop a distinct flavour and longer shelf life. This process also acts as a natural preservative.

• Shelf life: 30–60 days (vacuum-sealed and refrigerated)
• Examples: Smoked chicken sausages, German bratwurst, pork kielbasa
• Popular among: Gourmet food lovers, restaurants, hotel chefs
• Suitable for: Premium markets and exports
• Tip: Use natural wood smoke for authentic flavour

4. Dry or Semi-Dry Sausages

These are fermented and air-dried sausages, known for their chewy texture and intense flavour. They can be stored at room temperature if properly cured.

• Shelf life: 3–6 months (vacuum-sealed)
• Examples: Salami, pepperoni, chorizo
• Popular among: Pizza outlets, food manufacturers, gourmet food brands
• Suitable for: Long-distance shipping and large-scale distribution
• Tip: Requires controlled temperature and humidity conditions for fermentation

5. Vegetarian or Plant-Based Sausages

As the demand for plant-based foods grows in India, vegetarian sausages made from soya, lentils, paneer, or jackfruit are gaining traction.

• Shelf life: 7–10 days (fresh) or up to 6 months (frozen)
• Examples: Soya sausages, jackfruit sausages, tofu sausages
• Popular among: Health-conscious customers, vegetarians, vegan cafes
• Suitable for: Frozen food brands, health food stores
• Tip: Focus on texture, protein content, and flavour innovation

Steps to Start Sausage Making Business in India

Starting a sausage making business in India is a smart move, given the growing demand for protein-rich, ready-to-eat food products. Here are the steps to start sausage making business in India:

Step 1: Conduct Market Research

Start by understanding your local market:

• Identify your target audience, like retail customers, restaurants, QSRs, or hotels.
• Learn about customer preferences like fresh, smoked, or vegetarian sausages.
• Study local competitors, pricing, packaging, and marketing strategies.
• Choose the right product range (e.g., chicken sausages, pork sausages, plant-based sausages).

Tip: Use tools like Google Trends or surveys to understand demand in your area.

Step 2: Choose Your Business Model

Decide how you want to operate:

• Small-Scale Unit: Home-based or cloud kitchen style setup.
• Commercial Manufacturing Unit: Medium or large-scale factory supplying to retailers and distributors.
• Private Labelling: Manufacture for other brands under contract.

Step 3: Finalise Location and Setup Unit

Choose a location that:

• Has access to raw materials (poultry or meat suppliers)
• Is close to your target market or distribution hub
• Complies with food safety and hygiene norms

Your workspace should be clean, ventilated, and have enough room for:

• Processing area
• Cold storage
• Packaging and labelling

Rent a small industrial kitchen initially to reduce costs.

Step 4: Register Your Business

Legal compliance is essential. You will need:

• FSSAI License – Mandatory for any food business
• Udyam/MSME Registration – For subsidies and loan benefits
• GST Registration – For tax and invoicing
• Trade License – Issued by the local municipality
• Factory License – For large-scale production units
• BIS Certification (Optional) – For quality assurance

Step 5: Apply for Government Schemes

Under the PM Formalisation of Micro Food Processing Enterprises (PMFME) scheme, you can:

• Get a 35% subsidy on project cost (up to ?10 lakh)
• Access training and market linkages

Step 6: Purchase Machinery and Equipment

Basic sausage-making equipment includes:

• Meat grinder or mincer
• Sausage filler or stuffer
• Bowl cutter or meat mixer
• Weighing scale
• Cold storage/refrigerator
• Vacuum packing machine
• Smoking chamber (optional)

Choose ISI-marked food-grade machinery and maintain hygiene standards.

Step 7: Source Raw Materials

Partner with reliable vendors who provide:

• Fresh and hygienic chicken, pork, or plant-based ingredients
• Natural or synthetic sausage casings
• Spices, binders, preservatives (as per FSSAI limits)
• Food-grade packaging materials

Always ensure proper cold chain management.

Step 8: Start Production

The basic sausage-making process involves:

• Grinding the meat
• Mixing with spices, binders, and seasonings
• Filling the mixture into casings
• Cooking, steaming, or smoking (as needed)
• Cooling and vacuum packing
• Labelling and storing in refrigeration

Follow FSSAI safety norms during processing and use batch coding for traceability.

Step 9: Branding and Packaging

Good branding sets you apart. Design:

• Attractive labels with mandatory FSSAI info
• Zip-lock, vacuum-sealed, or tray packaging
• Include nutritional info, expiry date, and storage instructions

Eco-friendly or biodegradable packaging also appeals to health-conscious consumers.

Step 10: Marketing and Distribution

Promote your brand through:

• Local supermarkets, meat shops, and restaurants
• Online platforms (Zomato, Swiggy, BigBasket, Amazon)
• Social media and influencer partnerships
• Food festivals and exhibitions

Raw Materials and Suppliers

Here is a complete breakdown of the essential raw materials and trusted sources to help you start strong and stay consistent:

1. Primary Ingredients (Meat or Plant-Based Protein)

a) Meat (for Non-Vegetarian Sausages)

• Chicken, Pork, or Mutton – Fresh, boneless cuts are commonly used for sausages.
• Source: Local poultry farms, meat wholesalers, or government-licensed slaughterhouses.

Recommended suppliers:

• Venky's India Ltd.
• Godrej Tyson Foods Ltd. (Real Good Chicken)
• Suguna Foods
• Local APEDA-registered exporters/importers

b) Plant-Based Proteins (for Veg/ Vegan Sausages)

• Soy protein isolate, textured vegetable protein (TVP), tofu, lentil flour, or jackfruit
• Source: Organic wholesalers or food processing ingredient suppliers

Recommended suppliers:

• Urban Platter
• Amazon Business India
• Just Organik (for plant-based ingredients)

2. Spices and Seasonings

Spices give sausages their signature taste. Typical spices include:

• Black pepper, garlic powder, onion powder
• Paprika, nutmeg, coriander, cumin, chili flakes
• Salt, sugar (optional), and flavour enhancers

Source:

• Everest Spices, MDH, Catch Spices (bulk packs)
• Wholesale spice markets like Khari Baoli (Delhi) or APMC Markets (Mumbai)

3. Binders and Additives

Binders help hold the sausage mixture together and improve texture. Approved additives under FSSAI guidelines can also be used for shelf-life and colour.

• Binders: Cornflour, rice flour, potato starch, soy flour

Additives (permitted under FSSAI):

• Sodium nitrite (for colour and preservation)
• Phosphates (to retain moisture)
• Natural colourants (beetroot extract, paprika oil)
• Always stay within FSSAI-permitted limits.

4. Casings (for Filling)

Casings are used to stuff the sausage mixture and shape it.

• Natural casings: Made from cleaned animal intestines (used for premium sausages)
• Collagen casings: Edible, machine-friendly, and commonly used
• Vegetarian casings: Made from plant-based materials for veg sausages

Top suppliers:

• Devro India (collagen casings)
• Viscofan (natural and artificial casings)
• Indiamart Vendors offering customised bulk packs

5. Packaging Materials

Proper packaging keeps your sausages safe, hygienic, and visually appealing.

• Vacuum-sealed pouches
• Tray packs with cling wrap
• Food-grade zip-lock bags
• Labels with FSSAI compliance

Suppliers:

• Clearpack India (vacuum machines and packaging)
• Rajapack, UFlex Ltd.
• Packman Packaging (online orders)

Use biodegradable or eco-friendly packaging to appeal to eco-conscious buyers.

6. Cold Storage and Refrigeration Supplies

To preserve freshness and avoid spoilage, you will need:

• Cold rooms, deep freezers, and refrigerated transport
• Contact companies like Blue Star, Voltas, or Carrier

Packaging, Branding and Labelling

Here is a complete guide to packaging, branding, and labelling your sausages effectively in India.

1. Why Packaging Matters

Good packaging protects your sausages from contamination, maintains freshness, and extends shelf life. It also plays a huge role in how your product looks on shelves or online platforms.

Common Packaging Types for Sausages:

• Vacuum-sealed pouches – Keeps moisture out and flavour in. Ideal for cooked and fresh sausages.
• Tray packs with cling wrap – Used for display in supermarkets.
• Zip-lock pouches – Good for resealable, consumer-friendly packs.
• Frozen packs – Used for long shelf-life items (up to 6 months).

Use food-grade, BPA-free, and FSSAI-compliant packaging materials.

2. Branding: Your Identity in the Market

Branding helps your sausage business stand out in a competitive market. It reflects your product quality, values, and customer promise.

Key Branding Elements:

• Business Name & Logo: Choose something catchy, clean, and easy to remember (e.g., “SpiceLinks Sausages”).
• Tagline: A short, emotional hook like “Flavour that Fills” or “Freshness in Every Bite.”
• Color Scheme: Choose brand colours that reflect freshness, taste, or health (e.g., red for meat-based, green for veg).
• Packaging Design: Ensure uniform style across product sizes. Use high-quality images of your product on the label.

Hire a freelance designer or use tools like Canva, Looka, or Tailor Brands to create brand identity.

3. Labelling: Legal + Informative

Under FSSAI Packaging and Labelling Regulations, 2011, your sausage product label must include the following:

Mandatory Label Details:

• FSSAI license number
• Product name (e.g., Chicken Sausage – Cooked)
• Net weight (in grams)
• Ingredients list (in descending order by weight)
• Nutritional information (per 100g – energy, protein, fat, etc.)
• Allergen warnings (e.g., contains soy, gluten, or egg)
• Veg or Non-Veg symbol
• Date of manufacturing & Best Before
• Storage instructions (e.g., keep refrigerated at 4°C)
• Batch or Lot number
• Name and address of the manufacturer
• MRP (inclusive of all taxes)

Using misleading labels or missing information can lead to fines or product recalls.

4. Barcoding and QR Code (Optional but Useful)

Adding a barcode helps in retail inventory, billing, and logistics. You can also include a QR code linking to your website, recipes, or customer care for added value.

5. Eco-Friendly and Premium Packaging Options

• Consumers are now more conscious of sustainability. Using biodegradable trays, paper sleeves, or plant-based plastics can set your brand apart.
• Mention your eco-friendly packaging clearly on the label to attract health-conscious and eco-conscious buyers.

Marketing Strategies for a Sausage Business

The following details include the marketing strategies for a sausage business:

1. Build a Strong Brand Identity

Start with a memorable brand name, logo, and packaging that tells your story. Whether you’re focusing on fresh chicken sausages or plant-based alternatives, your branding should clearly reflect:

• What your product is (e.g., healthy, high-protein, hygienic)
• Who it is for (families, gym-goers, vegetarians, etc.)
• Why it is better than regular market options (e.g., no added preservatives, FSSAI-certified, locally sourced)

Use tools like Canva, Adobe Express, or hire freelancers from Fiverr or Upwork to create brand visuals.

2. Sell Through Multiple Channels

a) Offline Retail:

• Distribute your sausages through supermarkets, cold stores, meat shops, bakeries, and local grocery stores.
• Offer tasting samples and introductory offers to attract customers.
• Collaborate with local cafés, fast-food stalls, or cloud kitchens.

b) Online Sales: