Top 5 Reasons to Make Your Own Sausage (2024)

FAQs

Top 5 Reasons to Make Your Own Sausage? ›

Homemade sausages tend to have more complex and nuanced flavours compared to store-bought versions. Mainly due to the fact that you can completely tailor the sausages to your tastes and preferences. By mixing and matching different meats and seasonings you can create unique flavours and textures.

Homemade sausages tend to have more complex and nuanced flavours compared to store-bought versions. Mainly due to the fact that you can completely tailor the sausages to your tastes and preferences. By mixing and matching different meats and seasonings you can create unique flavours and textures.

The origins of meat preservation are lost to the ages but probably began when humans began to realize the preservative value of salt. Sausage making originally developed as a means to preserve and transport meat.

Good sausage is all about balance. Balance of salt and savory, balance of meat and fat, balance of spices and herbs within the whole. Knowing a proper ratio of salt to meat (and fat) is essential, but once you understand it you can adjust to your own perception of saltiness, which varies wildly among people.

High in protein: Sausages come packed with protein which is good for the body. Protein is an essential macronutrient. It helps in fighting infections and building muscle, skin and bone tissue. Protein also works to carry oxygen and nutrients throughout the body.

High in protein

The traditional pork sausage is packed with protein, containing on average 11g each. The benefits of protein are well documented for maintaining and building lean muscle mass and improving tissue health. Whether you are looking to bulk up on muscle mass, or slim down, protein is vital!

If you want to eat sausage often, however, consider choosing healthier types of sausage, such as those made with chicken or turkey. You can also make your own to get the freshest variety with none of the harmful additives or high-fat meat.

Pork. Butt/Shoulder: Boneless pork butt is very common for making sausages. It contains 20-30% fat so is perfect for sausages as this is the perfect fat to meat ratio (or you can add another 5% fat for extra tenderness and juiciness). If buying from the butcher, request 'boneless shoulder/butt'.

Add at least 1 oz. of water per pound of meat to aid in the stuffing process. This aid in mixing the meat with the seasoning and will ease the stress put on the gears of your meat mixer and sausage stuffer. Try experimenting with liquids other than water when mixing your next batch of sausage.

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.

What is an interesting fact about sausage? ›

Sausage casings used to always be made from animal intestines. When people first started forming sausages into links, they used intestines to hold the meat together. Today, some manufacturers still use intestines. Others prefer alternative casing sources, such as edible collagen.

Too much water/liquid – At a certain point there will not be enough proteins within a meat block to hold all the liquid, resulting in moisture that is left able to break down whatever bind was created. Too much fat – Same as water, fat must be encapsulated for a proper sausage consistency.

Sausages that do not contain enough fat are typically dry and tasteless. Sausages should contain 25-30% fat. This may seem like a lot but many commercially made sausages contain 50% fat. So, you need 250-300g of fat per 1kg of sausage mix.

Sausages came to be as a need to preserve meat, and salt was largely the world's first preservative. Having been developed in Mesopotamia by the Sumerians over 5,000 years ago, countless variations of the food can be found in the world today. Sausages can either be made fresh, pre-cooked, smoked, or cured.

Sausages are often high in sodium and nitrates, ingredients that should be minimized or avoided during a child's first year of life. That said, they can also offer plenty of protein, fats, B-vitamins, choline, selenium, and zinc. After the first birthday, sausages may be served in moderation.

Eating too much bacon, sausages, hot dogs, canned meat, or lunch meat—meat that has been processed in some way to preserve or flavor it—is bad for health, according to experts. A number of studies have found links between processed meat and various forms of cancer, as well as heart disease and diabetes.

One of the healthiest ways to cook sausages is in the oven. It's super easy to do, and unlike frying or grilling, baking sausages doesn't require any extra oil.

Health and sustainability. If you love a good sausage, it's worth considering plant-based sausages for its health benefits. Meat sausages are often full of saturated fat, but plant-based sausages are typically lower in saturated fat which is great if you're wanting to prevent high cholesterol levels.

Trichinellosis, more commonly known as trichinosis, is a parasitic food-borne disease that is caused by eating raw or undercooked meats, particularly pork products infested with the larvae of a type of roundworm called Trichinella.

All sausages- except dry sausage - are perishable and therefore must be kept refrigerated or frozen. Uncooked fresh sausage can be stored in the refrigerator one to two days; after cooking, keep for three to four days refrigerated (40 °F or less).