Today in the UK we spend millions of pounds each year on sausages, supermarkets and butchers sell countless flavours, shapes and sizes and several bespoke shops are even now selling gourmet sausages. With the popularity of this food on the increase some people have started to produce their own homemade fresh sausages.
Sausage making is a thoroughly enjoyable and rewarding pastime with instant and very tasty results. The equipment needed to begin can be gathered for a small cost and the ingredients are widely available. Visit how to choose casings for more details.
Making homemade sausages allows the maker to impart their own style and flavour into the meat as every aspect of the sausage is totally at their control. Fresh sausages are made up of a mixture of simple ingredients; the first decision to be made is what meat to make the sausages from. The most popular choice is pork followed by beef but other meats can also be used such as venison and duck!
Once the type of meat has been selected the fat content will have to be taken into consideration – belly pork has an ideal fat to meat ratio for a traditional breakfast sausage so this is a great place to start.
The second ingredient in sausages is the rusk; this is a dry mix similar in appearance to a stuffing mix which contains all the herbs and spices that will be used to influence the flavour of the sausages.
Last but certainly not least is the sausage casings or skins, here there are two very clear choices – Natural or man made? Most serious sausage makers will choose natural casings over man made. The advantage of a man made casing is that they require little or no preparation whereas a natural casing will come in a salt cake or brine so will need to be treated to lower the salt content.
After the meat and spices have been combined it is a simple case of stuffing the sausage meat into the casing of choice, bunching, hanging to dry and then best of all sampling the results.
My name is Paul Godfrey, I have a passion for healthy, organic fresh farm food. I have been producing my own foods for many years now and would love to help inspire more people to start doing the same.