It is not that difficult to create your own sausages at home, providing you have the proper equipment and some time and patience. It can be a fun activity, and the result is tasty fresh sausage with spices and flavours you added yourself. After creating the sausage, you can experiment with preparing it in numerous ways, even by smoking it, and you may discover a flavour unknown to you. Whether it is a holiday, game time, or you just want to cook something new, stuffing your own sausages will open a new door of cooking for you.
To stuff your own sausages doesn't actually require a lot of equipment. The essentials are a meat grinder, your desired meat (such as veal, pork, beef, chicken, seafood, turkey, or a combination), but if you do not have a meat grinder and don't want to deal with that, just purchase ground meat and add what you want to it. It is also important to add more flavour, like numerous spices (oregano, black or white pepper, salt, basil, chipotle, cayenne, etc.). You will also need sausage casings, mixing bowls and gloves.
Put on your gloves to protect your hands. Prepare your ground meat. First, grind up the meat (if using a grinder). If you already have ground meat, add it to the bowl. Now, add all your flavourings and spices. Add generous amounts of these spices for maximum flavour. Next, fill a bowl with lukewarm water and soak the sausage casings for about 40 minutes or until they are softened. Lay out on paper towels. Tie a double knot at the end of the casing. Scrunch up the casing accordion style, then insert the open end of the casing over the funnel of the grinder.
While holding the bunched-up casing in one hand, use the other to place the sausage mixture into the grinder again, packing it in. You might need a helper. Keep packing the meat into the grinder to make it push through into the casing, as firmly as possible without it bursting. The casing should be slowly expanding from the accordion shape as it fills with the meat mixture. When it is almost full, remove the casing from around the nozzle. Tie a double knot in the open end of the casing now, then start to create links. Starting from one end, measure down a couple of inches (depending on how large you want each sausage link to be), pinch the casing, then twist it in alternate directions to secure the link. Place the links into the refrigerator for an hour before cooking to firm them up.
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