sausage making can be a brilliant and deeply enjoyable hobby, it is a brilliant way for people who love sausages to try out loads of different flavours and spices in their sausages as well as make their own personal perfect sausages. It is a brilliant hobby for everyone, and on this site i shall go through some of the basics and the process of making your own sausages from scratch
The general process of making your own sausages is from taking fresh meat, and adding spices and experimenting with the flavours, then from the mix you have just created feeding it through a machine and then into casings. Now you have your own home made sausages and am ready to start cooking away and living the good life.
you will need some equipment, mainly a meat grinder and a sausage stuffer. You can check out these places to find perfect sausage stuffer, and you will need to keep up to date on the best way to stuff sausages. A good place to go is www.TheSummersausage.com.
making your own sausages will also allow you to get really creative with the types of sausages you make. Including fruit into your sausage mixes can be a good idea and really add to the flavour and the taste of the sausages that you make. The more creative you get the more interesting stuff you can create and come up with.
be careful when you are cooking your sausages. Sausages are known to burst, this is often because they are overfilled into their skins and casings. It can also be because of the fact that they have too many air bubbles. When you are cooking collagen casings they must be left in the fridge overnight. Too much water in the sausages can also cause them to burst. Avoid cooking them too quickly or putting them into a very hot pan because this can cause their skins to burst
also when cooking sausages you should never prick them as this releases the juices in the sausage and removes the juiciness from them, and can cause them to split. Always start cooking from a cold oven, cold pan, cold grill or low heat barbecue and bring them to heat with the sausages. When cooking sausages a general rule is to keep the temperature lower and cook for longer.
when thinking about using rusk or breadcrumbs. Rusk is traditionally used when making vast amounts of sausages, it is relatively cheap but has to be purchased in large quantities. The nutritional value of is quite low, while for breadcrumbs, which can be got from leftover bread, the situation is much better. It is a good idea to add one of these as they help stop the sausage from becoming too dry, helping the sausages maintain moisture and succulence.
when setting out to make your own sausages the first thing you should probably buy is a mincer or a sausage filler. It is possible to buy minced meat from a butcher and fill the casings using an icing bag but this can be very time consuming and messy.
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