Let me be the first to kick this off.Sausage making for beginners
I could start by telling you that it is a fascinating hobby, but I wonï¿½t as you already know that, ï¿½ thatï¿½s why youï¿½re here.
So lets start with the equipment you will need, surprisingly very little is required to get you going (Less than ï¿½50) & I would strongly suggest that you keep everything on the small side until you are sure you like the hobby.
The home page of this site is an Ideal place to start so we will look at the equipment that Franco has to offer:-
Standard mincer and filler
This is his best selling model for the beginner sausage maker.
It comes with 3 stuffing tubes, instructions and recipe guide and is simple to use, just feed the mincer cubes of chilled meat then take out the blade and feed the minced meat through into the stuffing tubes.
Please see link belowhttp://www.sausagemaking.org/acatalog/mincers.html
Rusk 2Kg Bag
Rusk is an essential ingredient in sausage making, used by all professional sausage makers and experienced home users alike. Use up to 10% rusk in your sausage to improve the texture and bite, it helps bind the fat within the sausage and helps retain moisture making a more succulent sausage.
Please see link belowhttp://www.sausagemaking.org/acatalog/R ... _Sack.html
Prices start at around ï¿½3.00
Please see link belowhttp://www.sausagemaking.org/acatalog/O ... Mixes.html
Hog casings are best to start with as they are easier to work with than the delicate sheep casings and produce a good thick sausage.
These casings should be soaked in water for at least 2 hours prior to using.
These are supplied in a moist salt solution. Use what you need and once resealed in the Ziploc bag provided, casings can be stored for months in the fridge.
Price from ï¿½5.99
Please see link belowhttp://www.sausagemaking.org/acatalog/Hog_casings.html
Next need to look at the other equipment you will require all of these can probably found in your kitchen Scales, Mixing bowls, knives, and spoons.
Now that we have all the equipment we now need to look at meats
Pork is the most popular and as luck would have it the least expensive at least here in the UK.
Sausage makers tend to use shoulder pork, belly pork & pork fat although you can use any part of any animal you wish.
Sausage making is no more dangerous than any other form of meat preparation, botulism; tapeworms & trichinosis are not solely attributable to sausage.
However when you are chopping, mincing and mixing raw meats with other materials & stuffing them into a length of gut, it is fair to say the risk of contamination is higher than taking out a joint of beef & placing it in the oven.
So before you start please ensure that everything you are going to use is clean, I tend to sterilise with boiling water & spray with a sterilant.
Do not forget your hands.
Letï¿½s Get Started
A basic sausage would be something like this
So if we intend to make a kilo of sausage we need the following
800g of pork (you could use half shoulder & half belly pork for this trial)
Start by cutting the pork into 1ï¿½ dice or small enough to pass through the mincer, when this is done place in the refrigerator to chill or put in the freezer for a short while.
Meanwhile weigh up the seasoning, rusk & water
Secure the mincer onto the table top and soak about 4- 5 feet of casing in water to remove the salt.
Now that the meat is well chilled mince it through the mincing blade into a bowl large enough to add the other ingredients to.
Add water & spices & mix vigorously to ensure the spices are well dispersed, add the rusk & mix well in.
Now replace the mincing blade with a sausage stuffing horn & wash the inside of the sausage casing by running tap water through them, once this is done slide them onto the sausage horn.
Now put you meat mixture back through the mincer & form the sausage as it come out (You might find it useful to have someone pushing the meat through while you attend to the stuffing side of the operation.
Hold the casing lightly with your index finger & thumb and allow the meat to fill the casing but not too tight or it will burst.
Try not to get any air pockets in the sausage as you are filling.
Donï¿½t worry you will get the hang of it soon.
Once the sausages are made you may link them if you wish or leave it in a coil like Cumberland Sausage.
Place in the refrigerator over night for the flavour to develop this is called blooming by sausage makers
The next day itï¿½s over to you.
Cook them slowly in a frying pan & enjoy.