Tips to Making Sausages – Avoiding the Main Downside in Homemade Sausages
Whether you're making cooked, fresh, smoked, or dry sausage, the manner and practice you prepare them will give you best results. Since sausages are a combination of spices and finely chopped meat, cooking it right away after making it gives the best-tasting sausage. But if you're not using them straight away, refrigerate for up to a day before cooking, or freeze the sausage properly.
Making your own sausage is not that difficult but may be a little tricky, so it needs your attention to details. For your meat to work right, refrigerate it prior to use so it is very cold and stiff during grinding. The trick is to grind the meat ahead of time and return to the refrigerator or freezer then chill down again when time to make the sausage. Using warm or soft meat will turn mushy during the grinding process and will lose all of the juice in the meat. Get a meat with a good balance of lean and fat. Don't forget the secret to making delicious sausages - pork fat rules.
Make sure that your spices are evenly distributed throughout the meat. Take time to mix them well. This is the most important detail if you want your sausage to have that zest. Allow a few minutes for the meat filling to absorb the blend of spices before cooking a small patty for a taste. Tasting is another important detail as it's the only way you can test out flavor in your product. It is through tasting that you can add more salt, spices or seasoning until you get and exact taste that you can be proud of. Cooking your sausages right away without tasting the filling is usually the biggest downside in making homemade sausages.
Also, pre-flush casings by allowing water to run through the casing. This will help getting the casing on the filling horn and moving the casing smoothly during the filling process. With some time and effort, along with some basic equipment, you can make homemade sausage that taste so much better than store bought it will be worth the work.
At first, it may sound daunting but it's actually quite fun and easy. With some time and effort, along with some basic equipment, you can make homemade sausage spiced the way you want it and cooked the way you crave for it. Enjoy!
Making your own sausage is not that difficult but may be a little tricky, so it needs your attention to details. For your meat to work right, refrigerate it prior to use so it is very cold and stiff during grinding. The trick is to grind the meat ahead of time and return to the refrigerator or freezer then chill down again when time to make the sausage. Using warm or soft meat will turn mushy during the grinding process and will lose all of the juice in the meat. Get a meat with a good balance of lean and fat. Don't forget the secret to making delicious sausages - pork fat rules.
Make sure that your spices are evenly distributed throughout the meat. Take time to mix them well. This is the most important detail if you want your sausage to have that zest. Allow a few minutes for the meat filling to absorb the blend of spices before cooking a small patty for a taste. Tasting is another important detail as it's the only way you can test out flavor in your product. It is through tasting that you can add more salt, spices or seasoning until you get and exact taste that you can be proud of. Cooking your sausages right away without tasting the filling is usually the biggest downside in making homemade sausages.
Also, pre-flush casings by allowing water to run through the casing. This will help getting the casing on the filling horn and moving the casing smoothly during the filling process. With some time and effort, along with some basic equipment, you can make homemade sausage that taste so much better than store bought it will be worth the work.
At first, it may sound daunting but it's actually quite fun and easy. With some time and effort, along with some basic equipment, you can make homemade sausage spiced the way you want it and cooked the way you crave for it. Enjoy!