Making sausage at home is one of those lost arts that really is not so difficult as it sounds. In fact, a sausage is simply ground meat and fat, salt, and flavourings. Knowing a proper ratio of salt to meat and fat is essential, but once you understand it you can adjust to your own perception of saltiness, which varies wildly among people.
Ingredients ( Makes 24 @ 5 cm length )
- 400 g Pork Collar
- 20 g New Orleans Style Seasoning Mixes ( Click Here for Recipe )
- 10 g Sweet Potato Flour
- 4 tbsp Water
- Natural sheep casings (18 mm Diameter, 2.2 m)
- Butcher’s Twine for tying up
Buying Discount for Natural Casings
- http://goo.gl/2Bc77O Natural sheep casings Discount Code BEANLAMB
- http://goo.gl/jE1MsL Natural pork casings Discount Code BEANPORK
From now on to 31 December 2015, you can enjoy a 15% off when you purchase any 2 packs of Natural sheep casings or Natural Pork casings. Please make sure you have enter the discount code before your purchase.
Preparation
1. Grind the Meat. Make sure your ingredients are laid out, and the meat and fat are very cold (fat can be completely frozen), put meat and fat in freezer for at least 2 hours before you begin. Put bowls and grinder in freezer or refrigerator for an hour before using them. Slice your meat into chunks between an inch and two inches across. Grind the meat, seasonings, potato starch and water until fine. If you find the meat become warm, then re-chill it and grind again.
2. Prepare Casings. Take out some of the casings and immerse them in warm water for about 10 minutes with punch of salt.
3. Slip a casing onto the stuffing tube. It is more easy to work in the water, bunching up as much casing as possible around the outside of the stuffer. Leave a “tail” of at least 5 ~ 6 cm off the end of the tube: You need this to tie off later.
4. Stuffing the sausage. Divide meat into half, keep the 2nd batch chilled in fridge while you work on the 1st batch.Start cranking the stuffer down. Air should be the first thing that emerges – this is why you do not tie off the casing right off the bat. Use your thumbs to push the meat into the casing and shape the sausage. The meat will slowly work its way through the stuffer and into the casing.
5. Let the sausage come out in one long coil; you will make links later. Remember to leave 5 ~ 6 cm of “tail” at the other end of the casing.
6. When the sausage is all in the casings, with two hands, pinch off what will become two links. Work the links so they are pretty tight. Then spin the link you have between your fingers away from you several times. Tie a double knot with butcher’s twine. Repeat this process down the coil, until you get to the end of the coil. Tie off the other end.
7. Release air. Use a needle or toothpick, then look for air bubbles in the links. Prick them with the needle, and in most cases the casing will flatten itself against the link.
8. Dry the sausage. Hang sausage to someplace where sunlight cannot reach. Let these dry overnight. I use a food dehydrator 50ºC for 1 hour.
9. Steam the sausage. Steamed them over low heat for 15 minutes. Cool down, cut the spinning link with scissors, then remove the butcher’s twine.
10. They will keep for 2 ~ 3 days in the refrigerator , but freeze for a month those that will not be used by then.
