Home-made sausages

Home-made sausages

Are you tired of buying mass-produced sausages that have no real taste and are full of additives and preservatives. You have no idea what kind of meat went into the production of this sausage? If so, maybe you should try making your own peculiar sausage.

It's really easy to do. You will need specialized equipment and it can be bought "online" relatively cheaply. And as with most people who have started making their own sausages, once you have made your own you will never go back to buying mass produced ones. Just the kind from the supermarket.

Choose your meat and seasonings for homemade sausages!

Making homemade sausage is not as difficult as you might think. Sausage is really just a mixture of ground meat, fat, salt, bell pepper, herbs, onions, peppers and other spices. The best homemade sausages balance the ratio of meat, fat and spices. Store-bought sausage can contain up to 50% fat.

Too little fat is not advisable either. The right proportion of fat gives the sausage a good, proper flavor. In addition, it helps bind the sausage stuffing meats together.

There are specialists who, by reducing the amount of fat even to 25%, are able to obtain a hom emade sausage with excellent taste. However, this is another topic. The most common choice for homemade sausage is pork. You can also try to make sausage from beef. You can also use other meats such as venison or duck.

Required equipment you will need for making sausage!

The most important equipment for making homemade sa usage is a meat grinder . If you don't have spare money for a machine, you can ask your butcher to grind enough meat. It is important that the mincer has the right size blade to grind the meat.

How do we make our own homemade sausage?

After grinding the meat, mixing it and adding the aromas, we need to stuff the sausage on the sausage stuffer. The stuffers are of different types e.g. vertical or horizontal equipped with the piston usually made of silicone. The piston enters the metal tube and the sausage stuffing is pushed through it.

Instead of a meat grinder, you can use the attachment which is included in the equipment of almost all food processors. However, for professional sausage products, a special machine is the best and irreplaceable. After grinding all the meat, it should be mixed so that the fat is evenly distributed.

If you can see that the consistency is already appropriate, it is time to add flavourings. Depending on your taste and personal preference, you can add 10 - 15 grams of salt to every kilo of minced meat, but only if you are sure that the meat you bought is not already salted.

You can keep the flavor simple by adding fennel and rosemary seeds, coriander, chili powder. When you have decided that the chosen stuffing flavor is right for you, just take some of the mixture and fry it in a pan and taste it. If this is what you are after you can confidently stuff the mixture into your intestines. If not, you need to add more seasoning until you don't think it's tasty anymore.

Casing and guts for homemade sausage!

The last thing that is essential to your product is casings or guts. These come in different sizes and different types. You can buy collagen casings, sheep casings or pork casings. To begin with, it is best to use pork casings because they are easier to work with than, say, sheep casings.

The casings need to be soaked in water for at least 2 hours before use. They usually come in a moist salt solution. After using as much as needed, they should be closed in the bag provided.

Well-sealed casings can be stored in the refrigerator for many months. Sheep casings have a narrow diameter. They are suitable only for thin sausages. Therefore, if you already use them, be careful not to overfill them. Collagen casings can be used for all kinds of sausages. The sausage placed in such a casing can be frozen, grilled or prepared in an oven.

This type of casing does not require soaking and has an indefinite shelf life. It is enough to store them in a cool and dark place. Sausage stuffing is not the difficult part of making a good product. In order for it not to "melt", one should be careful not to exaggerate with the amount of stuffing into the casings.

Sausagemaking is a totally enjoyable and satisfying pastime with immediate and very tasty results. It allows the sausage maker to give their own style and flavor because every aspect of the sausage is completely under their control. This way, you can have the best sausage anyone has ever tasted. This way, you can have the best sausage anyone has ever tasted. For more take a look at here.

Partner's article

About the site

All about food from all around the world, cool recipes and ideas for tasty and healthy dishes.