I love making my own sausages. Controlling everything that goes Into them. You can try thousands of flavor combinations, not much as far as limitations go. It doesn’t require a lot of equipment either. All you need is a grinder, stuffer and casings. For the every once and a while sausage maker I reccomend a hand grinder. It attaches to the edge of the table. You can find them cheap and they do well for small batches.
For larger batches or more often then I would go with an electric grinder. They are around 80 dollars and up, but make things go much more quickly. Another important thing is to keep as much of your grinder parts cold as possible. By this I mean your dye, the spinning parts and the tube it comes out of. Don’t put any electronic components in the fridge. It’s important to keep all this cool to keep the meat cool and firm. When you grind meat with a warm grinder it can make the meat less firm and the fat can melt. This won’t make your sausage as well. The texture will be off. Also when you mix your meat don’t over do it or it will get too warm and the texture won’t be as nice.
I like to use beef that’s tougher. I like more connective tissue and flavor. Don’t use expensive pork or beef. You can make sausage out of just about any meat. The leaner the meat the more fat you’ll have to add. Lamb sausage is nice as well as venison. Adding fat is easy. Use bacon, or preferably pancetta. This will add a nice flavor and the fat it will need. You need the fat to keep your sausage moist. Do a little research to find out how much fat to meat you’ll want for what you grind.
Now that your meat is ground properly and has the proper amount of fat content it’s time to season. Salt is a must, I also like to add a good amount of fresh chopped herbs. I decide on what i want dependant on what I’m going for and the meat I’m grinding. For my Italian sausage I use roasted fennel, chopped onions and mushrooms that have been sauteed off and drained of as much moisture as possible. I also use basil, thyme and oregano. I use pancetta and inexpensive pork for this sausage.
You can also add things like cheese and fruit if you want. Pineapple and dried fruits can be good. Try sharp cheeses thru come through the best. With lamb I like to add dried apricots.
At this point you stuff your sausages. You put them in the cylinder and press down. The tube will push your mix into your casings.
When it comes to the casings of choice I always use intestine. It sounds gross, but it gets the job done and is the easiest to use. When you use the synthetic casings you have to remove them before eating them. In my experiance they’re also more of a pain to work with.
You just need to press down on the lever slowly and constantly. You have to put the casing of the tube. Just press how much you need on it like a spring. The casing will come off the tube, just make sure the meat fills it up evenly. This is controlled by how fast or slow you press down.
You’ll have a long sausage now. I usually make mine about 8 feet long into a curl. At this point you tie the ends when you’re done. Then you pinch 6 inch segments and twirl to make your links.
Be gentle when you cook it. You can grill it or as i prefer to cook it all in a pan with a little beer. Let them poach until they’re at their desired tempature.
Like a lot of other things let them rest before you cut into them so they stay more moist. You can make any kind of sausage you want. Get creative with it.
Enjoy your homemade sausages. Try some new things and let me know what you try. Ask me for some ideas. Share this with your friends and I’ll do a post about how to make your own salami in a later post.