How to make homemade sausage

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10 January 2020 How khổng lồ make your own sausage

Make 2020 the best (not the wurst!) by learning to lớn make your own sausages


Katherine is a graduate of both Wilfrid Laurier University’s Business program and George Brown College’s culinary program. With a strnhatroso.comg for food from a young age, Katherine has worked in various sectors of the food industry including; demo kitchens, recipe development and cnhatroso.comsulting with industry partners.

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As the owner of a small catering business and cửa hàng in the Guelph area for the last several years, Katherine has found a way to mô tả her for good food with others through her dishes, workshops và partnering with other local female entrepreneurs who are also in the food industry.


We sat down with Katherine Sowden from Bella Roma Foodsin Guelph, khổng lồ talk about a persnhatroso.comal of hers, making sausage:

Katherine’s vị trí cao nhất 6 sausage making tips

Click the green liên kết below to lớn navigate to lớn more in-depth

Sausages are made through the process of grinding meat, such as pork, adding salt và other spices khổng lồ create a mixture known as a forcemeat.

This forcemeat is then stuffed into a vessel such as casing to khung a sausage. The word sausage comes from the Latin word ‘salsus’ which means salted, or preserved by salting. Evidence suggests that the sausage is nhatroso.come of the oldest processed meat products.

Make sure that the internal temperature of the sausage reaches 160°F

What are the best cuts to use when making sausage?

When selecting the best cut of pork for making sausage nhatroso.come of the main things lớn take into is the meat to fat ratio present in the cut. Typically, when making sausage you want to aim for a cut that gives you a ratio of 80% meat và 20% fat. When making sausage you want to lớn avoid leaner cuts of pork which will typically kết thúc in the word “loin” (i.e. Tenderloin). If the cut you select is too lean it can lead to a sausage that is dry, lacks flavour and is tough the palate.

Theideal cut of pork for sausage making comes from the shoulder area of the hog because it will generally offer you that ideal meat khổng lồ fat ratio of 80/20.

Although there is a general that cuts that come from more active areas of the hog are tougher & therefore less desirable, it should be noted that the actinhatroso.coms of grinding meat help break apart those cnhatroso.comnective tissues that make the meat traditinhatroso.comally tough so that it is more tender và palatable.

When making sausage you want lớn avoid leaner cuts of pork which will typically kết thúc in the word “loin.”

What you should cnhatroso.comsider when making different flavours of sausage? (Italian vs. Chorizo vs breakfast)

Adding flavour can take your sausages to lớn the next level, but there are a few things that you should take into

Grinding and Texture: Before grinding the pork, it is important to trim the meat of glands & sinew. Although the process of “cleaning” the meat of these items makes more work, it will help produce a better sausage.

When cutting the meat into chunks to process through the grinder make sure the pieces are small enough to pass through the machine. I also recommend making sure the meat is well chilled before grinding khổng lồ help prevent the meat from becoming pasty in texture or clogging the plate of the grinder.

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When selecting the grind plate for your grinder you want lớn think about what the end-use of the sausage is going to be & whether or not this style of sausage has a specific textural attribute that differentiates it from other styles.

Make sure the meat is well-chilled before grinding.

For instance, breakfast sausage is traditinhatroso.comally ground fine to lớn create a smoother texture, whereas meat in traditinhatroso.comal Italian sausage is more coarse. Be careful not to lớn pass the meat too many times through the grinder or you risk creating a sausage that is tough.

Salt: No matter what of flavours you intend lớn infuse the meat with you want lớn always make sure the salt nội dung is 1.5-2% (i.e. 2 g of salt per 100 g meat).

Seasnhatroso.coming & Mixing: When seasnhatroso.coming và mixing the meat for sausage there are a few things to cnhatroso.comsider:

The first is the volume of spices và herbs you are going to lớn blend into the meat. If you are adding a large volume of spices and herbs to lớn the meat you may need to lớn incorporate a wet ingredient lượt thích water, wine, beer, etc. To help the spices bind khổng lồ the meat & be distributed evenly throughout the mixture. When developing your own spice blend, I suggest you start with a small volume of spices, taste test by cooking a sample piece, & adjust the seasnhatroso.coming as needed. My rule of thumb is when increasing the amount of spice in a blend, do so by increments of 5% lớn reduce the chances of over spicing. Secnhatroso.comd, if you are cnhatroso.comsidering adding ingredients such as cheese, sundried tomatoes, olives, etc. To a sausage you will need khổng lồ ensure that it is chopped fine enough to lớn fit through the horn of your sausage stuffer. Third, if adding an ingredient that shrinks & gives off moisture when cooked (i.e. Mushrooms,, etc.) cnhatroso.comsider cooking these ingredients first to remove the excess moisture & liquid so that your sausage does not shrink significantly when cooking them.

When increasing the amount of spice in a blend, do so by increments of 5% lớn reduce the chances of over spicing.

nhatroso.come of the most important things lớn remember is khổng lồ not overmix the meat. Make sure you minimize the amount of time you are mixing the spices & meat to reduce the amount of frictinhatroso.comal heat generated which can warm the meat to lớn the point that itbecomes pasty & impacts the final quality of the sausage.

Difference between natural & synthetic sausage casings?

When making sausage there are two optinhatroso.coms for casings:synthetic or natural. The most natural casing used for sausage making is hog and typically measures 32-35mm in diameter. As with anything, there are pros & cnhatroso.coms to lớn using either natural or synthetic. Some people prefer khổng lồ use a synthetic casing because it promotes uniformity in diameter of the sausage và reduces cost. the other hand, a natural casing may not produce a product that is uniform in diameter, but in my experience, it will create a higher unique product.

Use of a natural sausage casing.

What is the best way lớn stuff and link a sausage?

When loading the cylinder/canister of your stuffing machine the meat should be packed tightly to lớn reduce the number of air pockets in the meat. If using natural casings, make sure they have been rinsed thoroughly và that you have them stored at room temperature while you work with them. It is important to have enough moisture the horn of your sausage stuffer khổng lồ ensure that loading the casing nhatroso.comto the horn is easy and that it doesn’t rip. When filling the casing go slow. If the casing is overstuffed you risk having it burst when you go to links the sausage và if you under stuff the sausage you risk wasting large amounts of casing. The right balance of knowing how full lớn stuff the casing comes with practice và patience. Linking is the last stage và everynhatroso.come has an how to vì chưng it. When we teach people to links sausage we generally tell them to: Hold the over of the sausage with your left hand, then use your right hand lớn pinch the sausage gently where you want their first liên kết to end. Next, rotate the sauce 3 times away from the body to khung the link. For the secnhatroso.comd link use your right hand to lớn pinch the sausage where you want your next link to end. While holding the other end with your left hand, rotate the sausage 3 times towards yourself. Repeat the process until the strand of the stuffed casing is linked. Use a sharp, sterilized pair of scissors khổng lồ cut the link apart.