If you're here you have probably already realized the benifits of making your own sausage at home. Many people think about what is added to the meat as the most important benifit and forget about the meat itself. Choosing your own meat can make for a healthier and more flavorful sausage. The only way to control the meat in your sausage is to own your own meat grinder.
When it comes time to choose your first grinder you will find that there are thousands on the market. To help narrow down your search we'll discuss your options.
The first thing to consider is how the grinder is operated. You can choose from manual or electric. Manual will be less expensive, but if you are using it often your arm will thank you for moving up to an electric model.
Make sure that the grinder you choose has attachments for that grinder so you can make sausage with it. You will need a stuffing tube for putting your homemade sausage in casings. Multiple grinder plates and blades are nice to have as well. Having a larger diameter plate you can easily grind your own meat for chili and for a more coarsely ground sausage.
Afer you have spent the time grinding and mixing, and then running your sausage into the casings you look back at the mess you made. This is the time when you'll be glad you picked a grinder that was easy to clean. I would advise you stay away from plastic models. Plastic is like a magnet for fat. After you finish grinding, the fat from the meat will stick to the plastic making it had to clean. Look for a grinder with all metal internal workings.
You can also look at what you already have. Many kitchen mixers have attachments that you can use for grinding.
No matter what type of grinder you choose you will find that you use it more that you thought you would. Not only will you be able to make homemade sausage, you can also grind your own meat for the best burgers you have ever eaten.
Showing posts with label Homemade sausage. Show all posts
Showing posts with label Homemade sausage. Show all posts
Homemade Sausage-Bratwurst Recipe
2 lb ground pork
1 lb ground veal
1/2 cup milk
1 tbsp coarse salt
1 tsp sugar
1 tsp ground black pepper
1 tsp ground mace
1 tsp ground caraway seed
1/2 tsp ground ginger
1 tsp ground nutmeg
Stuff all the mixed ingredients into natural hog casings. Parboil in a skillet and then finish off on the grill. With this recipe for homemade bratwursts you will impress your friends with even the most discerning tastes.
1 lb ground veal
1/2 cup milk
1 tbsp coarse salt
1 tsp sugar
1 tsp ground black pepper
1 tsp ground mace
1 tsp ground caraway seed
1/2 tsp ground ginger
1 tsp ground nutmeg
Stuff all the mixed ingredients into natural hog casings. Parboil in a skillet and then finish off on the grill. With this recipe for homemade bratwursts you will impress your friends with even the most discerning tastes.
Making Homemade Sausage Step by Step
Getting the meat ready
I'm going to start with a very basic outline of how to make your own homemade sausage at home. The easiest meat to start with is pork shoulder (sometimes labeled as pork butt). You can purchase this at your local meat market or grocery store.
Start by removing the bone. After the bone is removed cut the piece of meat into small cubes. The size of the cubes is going to depend on how big your grinder is. The smaller your grinder, the smaller the cubes need to be.
Once you have finished cutting the meat you are going to need to weigh it. This is an important step. You need an accurate weight so you can calculate the amount of seasonings you will need for your homemade sausage.
Now it's time to grind the meat. You can do this with a hand grinder or an electric one. If you have a kitchen aid stand mixer you can purchase a grinder attachment for it (great for making small batches of homemade sausage). The grinding process heats up the meat so after grinding place it in the fridge to cool it back down.
Mixing the homemade sausage
After the meat has cooled in the fridge it's time to mix your spices into the meat. You can use a premix or a recipe, its up to you. Take your spices and mix them in a bowl before you add them to the meat. Add the mixed spices to the meat along with ice cold water, about 1/2 cup for every 10 pounds of homemade sausage. The water makes it easier to mix, and makes it easier the stuff into the casings. With your hands mix the meat and spices together.
Stuffing your homemade sausage
You've made it to the home stretch. It's all downhill from here. Start be attaching the stuffing tube to the head of your grinder. You will need to decide the type of casing you will be using for your homemade sausage, natural or collagen. I use the natural casings, but it's just a matter of personal preference.
Slide the casing onto the stuffing tube. Place the meat into the hopper of your grinder. Using the pusher, start running the meat thru the tube and into the casing.
Congfatulations!! You just made your own homemade sausage.
I'm going to start with a very basic outline of how to make your own homemade sausage at home. The easiest meat to start with is pork shoulder (sometimes labeled as pork butt). You can purchase this at your local meat market or grocery store.
Start by removing the bone. After the bone is removed cut the piece of meat into small cubes. The size of the cubes is going to depend on how big your grinder is. The smaller your grinder, the smaller the cubes need to be.
Once you have finished cutting the meat you are going to need to weigh it. This is an important step. You need an accurate weight so you can calculate the amount of seasonings you will need for your homemade sausage.
Now it's time to grind the meat. You can do this with a hand grinder or an electric one. If you have a kitchen aid stand mixer you can purchase a grinder attachment for it (great for making small batches of homemade sausage). The grinding process heats up the meat so after grinding place it in the fridge to cool it back down.
Mixing the homemade sausage
After the meat has cooled in the fridge it's time to mix your spices into the meat. You can use a premix or a recipe, its up to you. Take your spices and mix them in a bowl before you add them to the meat. Add the mixed spices to the meat along with ice cold water, about 1/2 cup for every 10 pounds of homemade sausage. The water makes it easier to mix, and makes it easier the stuff into the casings. With your hands mix the meat and spices together.
Stuffing your homemade sausage
You've made it to the home stretch. It's all downhill from here. Start be attaching the stuffing tube to the head of your grinder. You will need to decide the type of casing you will be using for your homemade sausage, natural or collagen. I use the natural casings, but it's just a matter of personal preference.
Slide the casing onto the stuffing tube. Place the meat into the hopper of your grinder. Using the pusher, start running the meat thru the tube and into the casing.
Congfatulations!! You just made your own homemade sausage.
Introduction
Making homemade sausage at home can be easy and fun. The best part of making homemade sausage is the ability to control the ingredients. Most store made sausage is full of preservatives and loads of salt. Once you start making your own homemade sausage you'll never go back to buying the grocery store sausage.
Making homemade sausage at home can be easy and fun. The best part of making homemade sausage is the ability to control the ingredients. Most store made sausage is full of preservatives and loads of salt. Once you start making your own homemade sausage you'll never go back to buying the grocery store sausage.
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