Our recipes and tips 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.
We won't bore you with the history of sausage making or tell you what
kinds of different sausages there are. We just want to tell you it's not as hard as you
might think. Here is how to make sausage.
The best cut of meat to use for sausage is pork shoulder (cuts
of meat). It usually goes on sale in
January/February. A 17 lb shoulder will yield approximately 15 lbs of meat, plus
the other white meat. Yes fat. You've got to cut off as much of the fat from the shoulder as
you can, and use it. If you don't use all the fat, your sausage may turn out dry. In fact
the shoulder may not have as much fat as you would like. In that case, try adding a pound
of bacon to the mix. If you look at bacon, it's usually made up mostly of fat, but with
extra flavour. Now no one ever said to make a steady diet of sausage, so if you're
concerned about your fat intake, just don't eat it too often. But if you want delicious
sausage, don't go too lean. Personally, we don't add any extra fat, but we
do use as much fat as we can get from the shoulder. It's a personal decision
on how much fat you like.
We use our
KitchenAid (setup), with a meat grinder attachment to grind the meat coarsely.
We grind it once with the coarse plates. This will gives us the
texture of most store bought sausage. There may be
professional machines out there to do this, but this is practical for us, after all, we
had the machine, we just had to add the grinder/stuffer. It does what we want it to do,
make sausage. We did start out with a hand grinder, but the sausage turned out so good,
that there was no way we were going to do 3 shoulders in a day like we do
We then mix
up the seasoning and add to the meat.
The next part is my favourite. We fry up a little
(or a lot) to make sure the seasoning is just right.
The next step is to add the stuffing
attachment to the KitchenAid. We have had the hog casing soaking for an hour (to remove
the salt it is packed in). The casing should be rinsed through. Just grab an end and put
it up to the tap. Pour in a little cold water and slosh the water back and forth in the
casing to rinse it out. Use a little vegetable oil on the stuffer to help with putting the
casing on, and to make it easier for the casing to come off. Tie a knot on the end of the
casing and prick it so there won't be any air bubbles. Now stuff away. When you reach a
link length, you twirl the link a couple of times. Just remember to always twirl the next
link the opposite way. As the links come off, the machine, lay the links down in a coil.
When you reach the end of the casing, tie it into a knot. Now that you've got this huge
rope of sausage, use a skewer to prick any air pockets.
Now we usually place each coil on
waxed paper and let rest overnight in the fridge. Some of the recipes will weep a bit. We
don't bag the sausage yet, we just put the whole coil on a tray in the freezer as is. The
next day the coil is frozen so it's now time to cut the sausage into the links. Put the
links in freezer bags and enjoy the sausage months down the road. In fact every time you
open the fridge for the next couple of days, you'll smell sausage. Now of course you could
put baking soda in the fridge to get rid of that smell, but why would you if you are a
real sausage lover?
|Using the KitchenAid sausage stuffer as often
as we do, you'll probably ending up needing an extra funnel
because it does crack
I've had many questions about how to set up the KitchenAid
for grinding and stuffing. Pictures tell it all. Remember to
only have the speed set at 4. A higher speed only heats up
the meat. Click on the thumbnails for a larger picture
||Grinding set up
||Stuffing set up
attachment combined with the above funnels
is all you need to turn your KitchenAid stand mixer into a
||If you make a lot of sausage, or do a lot of
tray comes in handy
out our Sausage Making Store!!!
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