How to make your own sausages at home without any special equipment — Cobblestone Farm Naturally Raised Berkshire Pigs (2024)
Did you know you can easily make sausages at home and you don’t need any special equipment?
When I do test batches at home this is how I do them. The hardest part is stuffing them into casings - so we skip that step.
Even though I have a small meat grinder with a sausage stuffer attachment I never use it. It takes too long to set up and clean and I would rather just hand mix the meat and spices, then wrap the sausagemeat in clingfilm or parchment. - you can also make the mixture into burgers.
binder (optional) - wheat crumb, potato starch (for gluten free) - again this is not necessary , though it helps to keep the fat in the sausage making a juicier sausage.
You can make sausage without a meat grinder or stuffing machine by mincing and mixing your ingredients well and then using a sausage stuffing funnel, just like they've done all through history.
Most sausage is made from pork, but it can be made out of just about any animal. The real secret behind making delicious sausage is in the addition of pork fat. A) Because it's delicious and provides flavor. B) Because it transforms the texture of the ground meat into a supple and moist product.
With cheap sausages, pork fat or lard is added to the mix along with pork rind to raise the claimed meat content. There is also a co*cktail of chemical preservatives and flavour enhancers.
The main ingredients of a sausage are meat, fat, binding agents and water. There are three stages involved in preparing them: mincing the meat and fat, mixing the different ingredients together and filling. Filing is where the mixture is put into the casing.
Sausages can be made by grinding meat from beef, pork, poultry, or game meat, mixing with salt and other seasonings followed by stuffing into a container or a casing. The word sausage is derived from the Latin word salsus, which means salted or preserved by salting.
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