A butcher's secret for perfect sausages. Transglutaminase RM is a white flavourless powder that's an enzyme, used to bind different types of protein together. The most popular form of transglutaminase, it's ideal for sausages without casings like rabbit and foie gras or in sausages made with cooked meat. Sprinkled directly on the meat it adheres bacon to scallops, and in molecular gastronomy, it's used to make meat and vegetable noodles like radish or peanut.