Sausages have already become a part of our daily morning lifestyle. And it is timely that everyone should know the secret of making sausage.
If you’re one of those people who do not want to take a risk buying sausages from supermarkets, which sometimes sell sausages made from waste meats, then you need start learning the basics of making sausage right inside your home!
You don’t need to be an expert.
Here are a few tips for beginners:
Choosing the Meat
You can choose whether you want your sausage to be made out of pork, beef or chicken. Some even use lamb as their sausage meat, but for many people, when they hear the word sausage, what comes to their mind would be pork.
However, take note that you also need a portion of fat for your sausage, about 15-20% will do; without any fat, the sausage can turn dry and will not taste very good.
If you are fond of making hamburgers are used to using ground beef, you can also make a decent sausage from it. Chicken or even turkey meats can also do, but when using this kind of meat, make sure grind the meat together with the skin so the texture will not be dry.
Always remember that no matter what kind of meat you will be using in making sausage, it is important to take note that the quality of your sausage will mainly depend on the kind of meat you used to make it.
Using the Mincer
Once you’ve selected your meat, you don’t expect it to be always readily ground. Unless you’re using leftover ground beef, if you are planning to make many sausages, you would want to consider buying an affordable mincer, as it will come in handy. With the use of a mincer, you don’t have to worry about chopping the meet to the right consistency for sausage.
The Sausage Casing
If you don’t know what a sausage casing is, it is actually what you stuff all your ground meat and seasonings into. It is the tube-like casing that will hold the entirety of your sausage meat.
There are many recipes for how to make a good sausage casing; however, as a beginner you might want to try a traditional original casing, usually made from the intestines of hogs, lamb, and cows.
The sausage casing you use also helps determine the quality of your sausage.
The Right Spices & Seasonings
Check the list first. You would only need a few seasonings to start making sausage – salt, sugar, pepper, cumin, sage, mace, coriander, fennel, ginger, garlic and onion.
Spices adds something different to your sausage; it can sometimes make a recipe different from one another, but remember to choose fresh spices rather than taking those packed in cans or jars.
It’s also important that you measure your seasonings correctly and that they’re proportional to the volume of the meat you are going to use. Too much or too little seasoning will not make your sausage taste very good.
You may also want to try a combination of spices and seasonings that are already familiar to you so you can have something to start with. It is good to explore different combinations of these seasonings – just be mindful of how much you use.
Whether your want to cook your sausage on a grill or pan, consider giving it a slow cook first. Many people experience their sausages bursting, or that their juices leak out, because they put their sausages right into a very hot grill or pan. Consider cooking the sausage at medium-low temperature to avoid these things.
Making homemade sausages can be very easy when you’ve got the right materials, choose the right quality of meat, and combine it with the right seasonings. As a matter of fact, there are several sausage recipes out there, and there are plenty of different seasonings or other materials that you might want to consider when making sausages.
Remember what it takes for flavorful and good quality sausages – the right combination of meat, seasonings and casing.