Monday, December 23, 2013

Tips For Making Sausages At Home

Juicy sausages have always been a favorite of mine. Having tried out a
friend's home-made tasty sausages, I decided to try making some of my own.

First, I will need a sausage stuffer machine suitable for home use. Lem vertical stainless steel sausage stuffer seems to be popular among home chefs. My friend has a sausage stuffing kit from LEM too.

The Vivo vertical stainless steel sausage stuffer comes in single or double gear.

Home made sausages are definitely healthier as the amount of fat or salt can be controlled. On top of that, no fillers will be added resulting in more tasty sausages. Just add seasonings according to the taste that appeals to your taste buds, be it paprika, oriental garlic and ginger taste, perhaps the German Bauerwurst or Italian sausages might be more appealing to you. I love mine with a bit of wine added.

Natural casings come recommended. Looks like quite a few types available. You have the fibrous types, hog, sheep or cow casings and collagen casings. Vegetarian casings cater to the non-meat eaters group making vegetarian sausages.

Useful tips:

When pushing the ground meat into the casing, avoid air bubbles in the casing. This is to avoid the sausage splitting up during the cooking process. Check for air bubbles and poke with a toothpick to remove them.

Refrigerate the prepared raw sausage overnight, uncovered. It taste better as the seasonings get to soak into the meat thoroughly.

Try to include at least 25% fat in the meat mixture to ensure that the sausages are moist and smooth.

Check out some youtube videos too.

I am sure you will enjoy making sausages at home as much as I did.

No comments:

Post a Comment