Butchers Tips To Making Sausages At Home
Sausage is a simple idea; it's meat in a tube. That said, sausage making is a combination of art and science requiring good taste buds and the ability to select great quality meat. You must know which parts of an animal to use for a particular sausage and understand the meat, fat, liquid and seasoning ratios.
All this sounds very intimidating, but don't worry. In this blog post, we'll share butchers' tips for making sausages at home.
How to make sausages at home
1. Choose your meats
You can make sausages from beef, pork, lamb and chicken. Ensure that your meat is fresh and of good quality. Also, ensure that your meat has at least 20 per cent fat for flavour, texture, and moisture.
You'll also need to get a casing for the sausage. Natural casings from animal intestines are the best. They are easy to use and give your sausage that characteristic snap when you bite into it. The casing comes salted to preserve its shelf life, but all you have to do is soak it for 10 minutes in lukewarm water to remove the salt and loosen it.
2. Chill your meat and grinder parts
Keeping your meat chilled is critical when making sausages. Ideally, you should freeze your meat at 30 to 40 degrees to prevent smearing. Keeping your meat a little frozen also helps maintain visible fat separation in your sausage and gives your final product a good texture.
When it comes to the grinder, you want it cold and not frozen. The meat will stick to the metal if you leave the grinder in the freezer for too long, so just put it in the refrigerator for an hour or so.
3. Use the right equipment
A good mincer is essential to creating the right consistency for your sausage. Sharpen all your blades before you start mincing your meat to prevent smashing its cell structure.
Once your meat is ready, mix your seasoning, fat, water and other add-ins. I recommend using your hands. The mixture should stick to the bowl, and it shouldn't fall when the bowl is upside down.
Fry a small ball of the meat to check the seasoning quantities before you start filling the casing and adjust accordingly.
4. Stuff the casing
You can use a stuffer or a piping bag to fill your casing with the meat. Hold the casing gently, and create links when it gets full.
That is how to make sausages at home in four simple steps. For the best quality meat for your sausage, contact us today or order online.
