Making homemade sausages is not as difficult as it sounds. You just need a handful of ingredients and equipment, and you’re ready to go. It is also very beneficial. Most of the sausage in stores are pumped with preservatives and unknown ingredients. A store-bought sausage is oftentimes unhealthy. Here is a guide on how to make homemade sausages:
Prepare your meat
Purchase your meat. Make sure that you have equal proportions of fat and meat. Cut your meat into chunks. They should become cubes that measure about one to two inches. Your fat should be cut smaller than the meat.
Mix the chopped pieces into a large bowl. Add some ice cubes into the mix to keep it cold. After being chilled, add your preferred spices into the bowl. Mix it quickly and then add salt and sugar. Cover the bowl and refrigerate for at least thirty minutes to an hour.
Prepare your casings
Your casings are the sausage skin. It is the material that encloses the sausage stuffing. These are usually made from animal intestines. There are more artificial ones that are made from collagen or cellulose.
Immerse your casings in warm water. You will need about fifteen to eighteen feet of casings for every 5 pounds of meat. The warm water will soften the casings.
Prepare your grinder
Your grinder is the machine that will turn your sausage mixture into ground meat. Use a coarse die and grind the chilled mixture. Chill the mixture again and then grind with a fine die. This is to achieve that rustic Italian sausage signature.
Push the mixture quickly through the grinder. Make sure that the meat falls into a cold bowl. It is advisable to set the grinder on level four. Clean the machine and the work area afterward.
Add the final touches
Mix the final ingredients into the meat. This includes sherry or white wine, vinegar, fennel seeds, and black pepper. You are now done with your sausage. To cook, take a scoop and cook on low heat on both sides.
Optional step: Making sausage links
Get the warmed casings and place it in the stuffer. Chill the stuffer first. Slip the casing into the stuffing tube but leave about six inches to tie off for later.
Add the meat mixture into the stuffer. Begin cranking and let the meat come out in one long coil. Close the casings by tying the ends with a double knot.
Create the links by twisting the sausage at uniform distances. Hang the links on wooden rods and allow it to chill overnight.