tips and recipes are for fresh sausage only.
We don't have any recipes for cured sausage or salamis.
All of our sausages have to be cooked before eating.
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Homemade sausage is better
than any sausage you will find at the super market. If you don't have
a meat grinder, or sausage stuffer, you can always make sausage
patties made from ground pork from the butcher. We've put together a
few tips about making sausage which I hope will help out any novice
wishing to give it a try.
- There is no substitute for keeping the tables, utensils and
ingredients clean and free from dirt and contamination. Use plenty of
hot water and anti-bacterial soap before and after processing sausages. Always keep
your hands clean. These measures prevent spoilage and food borne illness.
- An 18 1/2-lb. pork shoulder
(cuts of meat) after it is de-boned yielded
approximately 16 lb. of
sausage. If there isn't enough fat, I recommend buying a couple of lbs of fresh
bacon or pork fat to mix in. Personally, I find that I don't want any
extra fat, but that's something you should experiment with.
- We find that using the coarse blade and only
grinding the meat once will give us the right texture,
consistent with most store bought sausage
- The average fresh sausage,
such as Italian, is approximately 6-oz for an eight inch link.
So with that 18 1/2-lb shoulder yielding 16 lbs of pork, you
should end up in the neighborhood of 40 links of fresh sausage.
Keep the meat cold. If after cutting up
the meat into chunks for grinding, it has warmed up a bit, put it in the
freezer for 15 minutes to chill and firm up. It will grind much
easier. That goes for every step along the way. After it has been
ground and it's a little warm, give it some time in the freezer.
After it has been seasoned, give it some more time in the freezer.
You don't want to spoil all that hard work by letting germs grow
in warm meat. Better safe than sorry!
Casings are available in some grocery stores, most butcher shops,
meat packing plants and butcher supply houses. Local butchers or giant
supermarkets that make their own sausage are your best bets. If they don't have casings to sell, they can direct
you to a source.
If you have leftover casings, thoroughly drain the casings and
repack in a layer of salt in the smallest airtight container that
it will fit in. Make sure to fully cover the casings in salt. Store
in the refrigerator. These will remain usable for about one year.
After you've seasoned the meat, fry up a little for a test. Now
is the time to adjust the seasoning if you think it needs it.
The nice thing about
making your own sausage is you control the fat and seasonings. You
want it hot, go for it. Make it as hot as your stomach can handle.
Just remember to take notes when you make up your sausages. If you
find the sausage turns out a little too hot, you'll have your
notes from the last batch, and you'll be able to adjust the
seasoning the next time around. If you find that your last batch
was a little dry, add 2-tbsp.non-fat dry
milk per pound for extra juice.
Before stuffing, insert two fingers into one end of the casing to
open and separate and then hold under the faucet and let water run the
entire length. This will wash away some of the packing salt. If you
don't clean them well, you're sausage will turn out a lot saltier than
when you tested the seasoning.
Stuffing is made a lot
easier if you consider it a two-person job. Lightly oil the
sausage horn and the casings will slip right on. Keep a turkey
squire handy so you can prick the sausage to get rid of air
This tip has been sent in. Coat the horn with pork fat
before putting on the casing. It lasts longer than the
I find that it's best to
freeze the whole coil of links before cutting into individual
links. Frozen, they don't fall apart when cut.
Fresh sausage is readily perishable and has a short shelf life of
3 to 4 days at refrigerator temperature.
Sausage Making Books from Amazon.com
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PLUS, now more sausage making cookbooks
& products at our expanded