If there was one thing that you need to create sausages while at home, it would be a meat mincer. If you simply don’t have it in your budget to buy a machine, then you can ask your butcher to process the right amount of meat so that you can make your sausages. However, if you opt to get a machine, make sure that it is durable and reliable enough to work without overheating. It is also important to secure the right gauge of blade when you are mincing so that you don’t create sausages that are too fine.
Once you are done with the mincing, you can add the flavorings. When mixing the meat, make sure that you have the perfect balance between fat and meat. Even though you might think that your sausage contains too much fat, you will be surprised to find out that most of it actually drains out.
Once you are happy with the mix, then you can start adding some flavoring. This is where it boils down to personal taste. Most of the time, adding 10-15 grams of salt for each kilo of the meat that’s in there would work. However, only do this if you are mixing in homemade flavorings and not using the prepackaged ones since most sausage mixes will already contain salt.
As for the casing, you can find them in different sizes and styles. It is up to you to choose whether you want collagen casings, sheep casings or hog casings.
Afterwards, stuff your sausage using a sausage stuffer. You can find different types of this but some of the common ones are the vertical and the horizontal screw thread stuffers. Essentially, they look like big plungers with big metal tubes and fixed on a stand using a screw thread.
It is always recommended that you get a hand operated stuffer until you simply come to a point where you need to make plenty of sausages at a shorter amount of time. By then, you can get an electric operated stuffer.
When stuffing, take note not to overstuff the casing so that they won’t split apart. Once they are stuffed, you can then try linking them or if you prefer them to just be one long link, just freeze them and cut it up later.
Once you cook them, you should have some of the best sausages you have tasted in a long time.