There’s nothing more satisfying for the whole family than making your own sausages. And « homemade » is also becoming a necessity for maintaining a healthy lifestyle. Plus, you can mix up your crackling flavors by making your own sausages and giving them a variety of flavors and textures. So get up the courage and follow us in this article to make delicious sausages.
Chop: The Secret to Homemade Sausages
The foundation of a good sausage is ground meat. Sausage meat must consist mainly of 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 cuts, you can choose hard fats, from fatty bacon to throat, through bardière.
Of course, the same principle applies to choosing lamb or beef. When it comes to poultry, thighs are the perfect lean meat. Fat can be carried by the skin.
seasoned minced meat
When it comes to seasoning, making your own sausage and adding salt and pepper is not enough. To make the mixture homogeneous and easy to handle, it is recommended to add cognac, wine or even coconut milk, but not more than 15% of the total weight of the minced meat.
Then, spice up your filling with other elements, such as:
- onion;
- garlic;
- spices;
- cheese ;
- coriander.
It all depends on your taste, really. And you have the opportunity to try several concoctions to enjoy with your loved ones.
Final Step: Imprint Everything!
To do this, it doesn’t get any easier than this. Take your carefully cleaned guts (usually of animal origin). They must also be soaked in cold water for about 30 minutes before « running » them to remove knots.
Use a meat grinder equipped with a special stuffing tube or sausage stuffing to put chopped and seasoned meat into these casings. For information, you can use sheep casings to make merguez or burritos, such as pork for blood sausage, or beef for chorizo and andouillettes.
Also, remember to check for holes or breaks in the hose. Otherwise, the meat may fall apart when filling. Also try to avoid the accumulation of air in the casing during filling as much as possible. Then, tie the sausage details little by little with thin thread, making sure to keep the same size (measure if necessary).
Vacuum-packed homemade sausages will keep for 5 days. You can cook them on the grill, pan or grill. They don’t need to be punctured when cooking. There are so many benefits to making your own sausage. So, what are you waiting for to get started?