When it comes to sausage, count me in!! BUT, I am also rather picky and I know what I want. So, because of this, I learned to make my own sausage many years ago.
At first, I thought it a rather daunting task…you would need a grinder and a stuffer and casings and a smoker and room to hang the sausages and…Well, you get the idea. I couldn’t help but think…..There must be an easier way!!
Yes there is! Let me share with you some ideas that will make your sausage manufacturing much easier. Why do you really need sausages to be in nice little cylindrical shapes? Have you ever found yourself chopping sausage into “coins” and battling those tuff casings? Or, have you ever opened the casing and taken the sausage out for using on a pizza or some other recipe? Why go through the bother of this? The first lesson I learned was to keep my sausage in bulk form. You can always form it at a later date. It is also much more versatile and easier to freeze in bulk form.
Now, how did it get into bulk in the first place? What about those grinders you need? I have never owned a grinder in over 15 years of making sausage! A butcher will gladly grind anything you want and will do it to your exact specifications. I use combinations of pork, veal and beef and just tell my butcher I need so much of each. Now, the secret to many great sausages is how much fat is included in those meats. I always look for at least 20% fat content! You need that much to keep the sausages juicy and tasty. Too much less...
Sausage Making the Easy Way
From the kitchen of Kevin Taylor, the BBQ Guru
When it comes to sausage, count me in!! BUT, I am also rather picky and I know what I want. So, because of this, I learned to make my own sausage many years ago.
At first, I thought it a rather daunting task…you would need a grinder and a stuffer and casings and a smoker and room to hang the sausages and…Well, you get the idea. I couldn’t help but think…..There must be an easier way!!
Yes there is! Let me share with you some ideas that will make your sausage manufacturing much easier. Why do you really need sausages to be in nice little cylindrical shapes? Have you ever found yourself chopping sausage into “coins” and battling those tuff casings? Or, have you ever opened the casing and taken the sausage out for using on a pizza or some other recipe? Why go through the bother of this? The first lesson I learned was to keep my sausage in bulk form. You can always form it at a later date. It is also much more versatile and easier to freeze in bulk form.
Now, how did it get into bulk in the first place? What about those grinders you need? I have never owned a grinder in over 15 years of making sausage! A butcher will gladly grind anything you want and will do it to your exact specifications. I use combinations of pork, veal and beef and just tell my butcher I need so much of each. Now, the secret to many great sausages is how much fat is included in those meats. I always look for at least 20% fat content! You need that much to keep the sausages juicy and tasty. Too much less...
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