There’s nothing like making your own sausage to satisfy the most gourmand in the family. And « self-made » is becoming a necessity to maintain a healthy lifestyle. Plus, you can mix flavors that make you crack by making your own sausages and giving them a variety of flavors and textures. So muster up your courage and follow along as we make delicious sausages in this post.
Chopped: The Secret to Homemade Sausage
The basis of a good sausage is ground meat. Sausage meat must be lean (80%) and fatty (20%). You can choose your favorite meat: poultry, beef, lamb, pork.
Ideally, bet on the loin, shoulder, or pork roll for a very tender sausage. For fatty meats, you can choose hard fats, from fatty bacon to throat, past the bar.
Of course, the same goes for choosing lamb or beef. When it comes to poultry, thighs are the perfect lean cut. Fat can be carried by the skin.
seasoned minced meat
When it comes to seasoning, making your own sausage, salt and pepper is not enough. To make the mixture homogeneous and easier to handle, it is recommended to add brandy, wine or even coconut milk, but not more than 15% of the total weight of the mince.
Then, spice up your filling with other elements, such as:
- onion;
- garlic;
- spices;
- cheese ;
- coriander.
It all depends on your taste, really. You’ll also have the chance to try a variety of mixed drinks to enjoy with your loved ones.
Final Step: Stamping Everything!
To do this, it couldn’t be easier. Remove the offal (usually animal offal) that you have carefully cleaned. They must also be soaked in cold water for about thirty minutes before « running » them to remove knots.
Using a meat grinder fitted with a special stuffing tube or sausage stuffing, put the chopped and seasoned meat into these casings. For information, you can use sheep casings to make merguez or chipolatas, such as blood sausage from pork, or chorizo and salami from beef.
Also, remember to check the hose for holes or breaks. Otherwise, the meat may fall apart while stuffing. Also try to avoid as much as possible the accumulation of air in the casing during stuffing. Then, tie the sausage little by little with a thin thread, making sure to keep the same size (measure if necessary).
Vacuum-packed homemade sausages keep for up to 5 days. You can cook them on the grill, pan or grill. They don’t need to be punctured when cooking. There are many benefits to making your own sausage. So what are you waiting for to get started?
