Making Home made Sausages….
Seasoning’s, Ingredients, Tools and Supplies to make your Sausages at Home…
Sausage making was originally used as a means of preserving meats. History shows that people recognized the values of salt and spice ingredients as preserving agent and meats were salted, spiced and dried as a means to have protein readily available when desired.
Sausages were mentioned in a Greek play written about 500BC called “The Orya” or “The Sausage” but it is believed that sausages were made as early as 2000 years ago. Quite a long time for a sausage to be around….
Over these many centuries, many nationalities have made sausages with all different varieties of seasoning’s. Ingredients of spices and herbs were added to find their own unique flavour, taste and signature that they then called their own recipe invention. Over barbecues and many dinner tables around the World many an argument has been started of which country was first to have a recipe and flavour. I know, as I have been involved in a few myself.
Traditionally in Italy and European countries, sausage were made in the winter months as the sausages were left in a ventilated enclosed shelter and allowed to dry. These are the Salami and Dry Sausage varieties that we know and love. As people travelled and migrated all over the globe, sausages and different meat styles were introduced to new populations and many new varieties were born.
With the introducing of refrigeration, fresh sausages gained popularity and quickly developed into a process of where cheaper cuts of meats, meat left over’s and organs (offal) were seasoned with herbs and spices to create another selling point for meat. As these types of meats were generally lower quality or trimmings remaining from higher value cuts, they could be sold at cheaper prices and affordable to less fortunate people, but still be able to give the nutritious proteins necessary for a healthy eating life style.
We are so lucky now that many of these sausage seasoning, ingredients and recipes are readily available for anyone to have ago at making sausages in the comfort of your home. Of course correct tools and supplies are required but there are many on-line stores where they can easily be attained. As well as the equipment you can buy ready prepared seasoning to create age old favourites, and unique new style sausages. A little tip for you though, buy an original plain ready to use sausage seasoning and then add your own spices, chillies, herbs, sauces and marinades to create your own signature sausage. You might even develop a brand new flavour for everyone to enjoy. Don’t be afraid to experiment with new ingredients. Sweet ingredients like apples, prunes and other dried fruits have gained a foot hold in the Gourmet Style sausage arena with entries into sausage making competitions around the world.
Seasoning’s, Ingredients, Tools and Supplies to make your Sausages at Home…
Here’s a list of things you need to make your own sausages at home…
- Sausage Stuffer/Filler
- Sausage Casings or skins
- Meat grinder (optional).
I say that the grinder is optional for a reason. The most important piece of machinery is the sausage stuffer/filler. My advice is that it is better to invest in a good quality sausage stuffer and I recommend you buy the meat already minced or ground from your butcher or supermarket. Just saves time and money and gets you into the best part of mixing and making the sausages quicker. As you gain experience and technique then you can buy your own grinder and make your sausage from scratch.
Right, now to getting yourself the tools…
My recommendation for your Sausage Stuffer/Filler is…
OMCAN 7KV ITALIAN-made 15lb Vertical Sausage Stuffer – $675.00
from: ReliaBuy Restaurant Equipment
This authentic Italian-made vertical stuffer features stainless steel cylinder and feet with enamel red-painted steel sides. This particular model has a 15 lb capacity rating and is high enough in quality to withstand butcher shop type commercial usage. Unit weighs 49 lbs and comes with 4 funnels in sizes of 10, 20, 30 and 40mm. This unit features a 2-speed gearing system. The quality of this ITALIAN-made unit cannot be beat!
- Vertical sausage stuffer
- Made in Italy
- Stainless Steel Canister
- Enameled Steel Sides painted red
- 15 lb Capacity
- Comes with 4 plastic funnels, sizes: 10mm, 20mm, 30mm, 40mm
- 2-speed gearing to drive the piston
- Weighs 49 lbs
- Ship dimensions: 27 x 10 x 10 w/6.1in Canister Diameter
- Brand new with 1-Year Manufacturer Warranty
There is a HUGE difference in quality between the economy sausage stuffers made in China and these ITALIAN-made units. It is better to start with a good quality machine and have the peace of mind that you can make your sausages without problems when filling the sausages. Consider your needs carefully prior to purchase and choose an Italian-made model if you require top quality as the canister on the cheaper economy models can come apart on the welded seam if you try doing heavy duty stuffing on a model that is not Italian-made.
Some times they have promotions so you might be able to get it for a cheaper price…
Seasoning’s, Spices, Herbs and Sausage Casings…
There are many seasoning, spice and herb companies that you can find and you will eventually discover your favourite and convenient supplier as you become experienced by experimenting yourself with your own recipes. I will give a basic recipe base and then give you ideas to create your own signature sausage that you can call your own invention near the end of my post. In the mean time one company that I recommend is…
- Great for sausage links or patties
- Fresh sausage seasoning
- Great for breakfast or any time
- Use beer instead of water to make beer brats
- Seasons 25 pounds of meat
Blackwoods have many other varieties and you can search for seasoning’s that you might like to try quite easily.
Another brand that I recommend is…
These seasoning are geared towards game meats but they can be used for any meat type.
Now you are going to need Casings to fill your sausage meat into. My easiest, quickest and cleanest recommendation is to use Edible Collagen Casings.
- Edible collagen casings made of beef protein
- Easy to use, no preparation
- Store in a cool dry place in your pantry. No need to refrigerate
- Uniform in size for easier stuffing
- Come in rolled strands of varying lengths
- Size 21mm
Approximate stuffed weight of 20 pounds.
The Edible Collagen Casings have taken the place of using natural hog or sheep casings. They can be used for fresh or smoked sausages. They are made from beef protein. There is no preparation necessary. Just thread them on your stuffing tube and before you know it you will have uniformly sized sausages! The 21mm are great for breakfast sausages and LEM also have a 19mm Smoked variety casing as well here.
These are a thinner variety and can be smoked if you like or let the sausages sit and set over night after linking and they do absorb a slight smoky flavour from the casing. Only slightly though.
Now this is important when using Collagen Casings. Many people have problems linking the filled casing into sausages. These are the steps and tricks for linking:
DONOT OVER FILL THE CASING. You will learn to the gauge the fill amount into casing as the meat comes out of the nozzle by feeling the firmness. This art with improve as you gain experience. You want the sausage to bend a little when you hold it up.
Collagen casings go straight onto the nozzle as a dry casing. As soon as the casing is filled SPRINKLE A GOOD AMOUNT OF WATER OVER the whole long sausage. After that they will be easier to link and tie into your desired length. If you feel the casing ready to burst when linking, it means that the sausage has been filled too much. Easy fix, just make your sausage link longer and that should avoid bursting. Next time you fill the next casing just adjust the fill amount if you want smaller sausage links.
So you now have all the details to get started. Here are some ideas and hints to make your own Signature Sausage…
Before I get into the recipe I want to give a hint about the meats to use. Basically you can use any meats you like but to keep your sausage moist, juicy and flavoursome make sure you add the animal varieties fat. The best ratio is about 20% to 30% fat against 70% to 80% lean meat. Of course you can make 100% lean meat or a 10% to 90% mixture if you want and create a healthy lean sausage but you will find that after cooking, the sausage will taste dry and not as flavoursome as a sausage with a little fat. The fat traps the salt and spices within the sausage and just gives that great taste. Experiment yourself.
My basic sausage recipe base is…
For 1kg of meat (2.2lb)
4 grams Salt
2 grams White Pepper Powder
2 grams Garlic Powder
0.2 grams Nutmeg Ground
A little water (for 10kg of meat you would use 1 to 2 cups of water)
With this basic recipe base you can add whatever other ingredients you would like to experiment with. You can also buy a prepared basic plain sausage seasoning that you like the taste of, and then add any of the listed ingredients below to create your Signature sausage. Mix and match and don’t be afraid to try anything.
There are really no rules but remember that salt is the most important ingredient that will enhance the flavour of the other ingredients you add. Too much salt will make the sausage unbearable to eat and make you drink that extra beer to quench your thirst and too little salt will not give the impact of flavours you wish to achieve.
- Sun dried tomatoes in oil with fresh basil leaves
- Sun dried tomatoes in oil, fresh basil and feta cheese
- Lamb, rosemary and thyme
- Lamb with dried fruits. Apricots, prunes, apple, raisins and sultanas. Add some fresh parsley with these to give
a fresh herb colour.
- Pork with sage and onion
- Pork with sage and apple
- Pork with sage, apple and feta cheese.
- Chicken with canned corn and cheddar cheese. Use the canned corn water and cut back on the normal water amount used as the seasoning recipe says.
- Chicken with fresh spinach and onions. A great way to get the kids to eat their spinach.
- Beef with cheddar cheese and bacon.
The list can be endless with nuts, sauces and marinades. Just experiment and have fun.
Why not get your friends and family together over for a weekend and have a sausage making competition event. Fun for all. Have a Barbecue Tools Kit as a prize for the best SAUSAGE.
Just another tip or idea for you. Just because you use the prepared meat for sausages, why not even use the same meat to make your own signature hamburger. Using a manual hamburger press will make the job faster and easier. Even look really professional. Easy to operate and easy to clean as well…
HP100 4in Professional Manual Hamburger Press – $340.00
from: ReliaBuy Restaurant Equipment
The HP100 Heavy-Duty Professional Manual Hamburger Press allows for easy formation of hamburger patties. Designed to be suitable for small to medium applications. This model features oxidized aluminium construction and includes a roll of hamburger paper. Highly durable at an economical price. Don’t delay, order this Professional Hamburger Press today.
- Oxidized Aluminium Construction
- Designed for Easy Clean-Up
- 4in Diameter
- Capacity: 6.75oz max
- Dimensions (LWH): 9 x 6.5 x 10.75
- Weight: 11.44lbs
- Brand new with full 1 year manufacturer warranty
- includes a roll of hamburger paper.
The HP100 Manual Hamburger Press will last as the construction is of great quality and will give you and the kids hours of fun making your own signature hamburgers.
Should you decide you wish to buy your own mincer/grinder, then I recommend shopping at ReliaBuy. The products that they have for sale are very well priced and are restaurant and commercial quality that will last. Search their database for what you need.
I hope this article has been helpful to you and if you need any further assistance please contact me and leave some feedback in the comments section. I would love to hear about your sausage adventure…
You can also click HERE for MAKE AT HOME KIT IDEAS.