How to Make Homemade Sausage
I’ve always liked sausage. There was an indoor market called Marché du Village near where I was living in Brossard which my mother and I shopped there quite often. There were a lot of small shops and one of them was selling deli and sausages. Going to this quaint little store, I discovered many kinds of sausages that I never knew existed. There was a wide selection of European, African as well as South & North American sausages to choose from. From mild to spicy, they were sure to please anyone’s taste!
David and I are quite independent when it comes to buying what we want. He doesn’t need me to buy stuff and I’m the same way until a couple of months before Christmas of course, then it’s another story. We both write a list and send it to “Santa”.
A few years ago, I put a sausage attachment kit for my stand mixer on the list and because I was not on the naughty list…. sure enough Santa got it for me! At that point I had no choice but to learn how to make Homemade Sausage.
It’s not really hard to make them… you just need some practice and make sure that the casing is not overstuffed. I’m not an expert sausage maker but after a few tries, I got the hang of it and I’m sure you can too.
In this episode, I will not share any specific recipes with you but just show you the technique used to make homemade sausages. After watching this video, this will give you some inspiration to not only make them but also to experiment with new taste sensations using different herbs and spices… that is the fun of making your own sausages. Have fun with your sausages, brats, bangers and wienerwurst!
Bon Appétit!
There are a few of Homemade Sausage recipes you should try…
– North African Merguez
– Homemade Andouille Sausage
– Homemade Chorizo
– Garlic Sausage
– Hot Italian Sausage
Just a quick reference…
– If you have 2 lbs. of meat, you should be able to make about 8 sausages (1/4 lb. each) and it’s good for 4 people. Five pounds of meat will make 20 sausages therefore 10 servings.
– Also don’t be shy when it comes to seasoning as the meat will absorb a lot of the flavor from the spices, making them a little weaker so use more than you think you should. Just before filing in the casings, make a tiny patty and cook in a skillet therefore you’ll know if seasoning needs to be added.
– Remember to keep your meat cold at all time. It’s also not a bad idea to place the grinder body, auger, cutting knife and plate in the refrigerator prior to grind the meat.
– Lightly lubricate the feeder and blade with oil.
– If there’s any leftover casings which there probably will be, put them in a container, add a lot of salt, close the lid and transfer to the refrigerator. It will keep for a long, long time!
Bon Appétit!
Check out these other useful tips & tricks…
– How to do Home Canning
– Defrosting Meats Quickly
– Bean Sprouts • How to Extend Their Shelf Life
– Grind Chicken & Save Money
– Secret for Better Grating Soft Cheeses/Butter
– Oven Baked Bacon • Best Way to Cook Bacon
and for more kitchen tips and tricks, click on this link… Recipe Category • Tips & Tricks
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