Have you ever thought of how to stuff sausage at home? Most people believe that sausage is a little bit tricky to make, and you can only buy from the supermarket or some experts.
Also, it shows the precise, skillful culinary techniques of the sausage-maker.
But, you’re wrong!
When you click on our article, we promise that nothing can challenge you, even the sausage-making process below. Keep scrolling down to discover the right way along with the best recipe for sausage from experts.
How To Stuff Sausage
Before diving into our instructions, we want to announce that these ingredients we mention today can be available in your fridge or do not take much time to find and buy in the supermarket. Don’t hesitate anymore!
Let’s get started!
Keep It Cold
At a low temperature, meat (like other materials) shrinks tightly. This physical reaction will make our meat firm and not crumble when we bite the sausage.
You need to place the meat in the fridge until you prepare the entire recipe, such as seasoning sauce and the casings of the sausage.
Prepare And Mix The Seasoning
Preparing some herbs and seasons will make your sausage have an attractive flavor and be tasty. Hence, don’t hesitate to buy some spices that can easily blend into the meat texture, such as paprika, pepper, cumin, ginger, thyme, garlic, vinegar, and wine.
Herbs and spices will help you have a mouthful of aromatic and unique flavor at your first bite of the sausage.
Rinse And Soak The Casing
The natural casing is mostly from animal intestines and skin, and the artificial one is made from collagen and cellulose. If you desire to taste the “right” sausage, we highly recommend the former.
To make the natural casing, you should soak the casing overnight into warm water before rinsing it. Let’s expand the casing opening under the faucet, then fill it up with cool water many times.
Chop Up And Grind The Meat
Up next, you need to cut the meat into small pieces, perfectly fitting the grinder. After that, you should keep it cold again before the grinding stage. It is a must to make your sausage tender but still firm in your mouth.
It will be best if you own a grinder in this step. Although the mince of meat is quite acceptable, it won’t be small enough to create a more integrated texture.
Moreover, stuffing sausage with large meat pieces won’t make it as firm and tight as the sausage you usually purchase outside. After grinding the meat, you should put it in the fridge again to keep it cold.
Mix The Compound Of Ingredients
It is up to you to measure your seasons, but you can refer to our recommendation below.
First, combine 1 1/2 teaspoons kosher salt with 3 1/2 teaspoons paprika, 2/3 teaspoons garlic minced, 1/3 teaspoon fennel seed, 1.5 teaspoons black pepper, and, optionally, 1/4 teaspoon crushed red pepper flakes. Then, whisk them into a dense texture with liquid, such as water, vinegar, or wine.
Wine and vinegar play a vital role in enhancing the tangy taste of the sausage. Afterward, let’s mix this compound with the meat and leave it for an hour to make sure the meat is seasoned.
Assemble The Sausage Stuffer
Now, let’s move to the next part.
First, apply a small amount of oil on the sausage stuffer nozzle so that you can push the casings over the nozzle smoothly and ensure that they do not stick to the tap.
Besides, remember to place a baking tray under the stuffer to catch the sausage. Then, push the top of the casing down to the nozzle and the entire casing toward the back of the mouthpiece.
You will determine the end of the sausage by pulling the open end of the casing and tying a double knot on it.
Stuff The Sausage
For beginners, you should stuff the sausage at the slowest speed to make sure that the meat is loading snugly but not too tight, or else there will be a meat explosion during the stuffing process.
Create The Links
When the sausage reaches the desired length for a meal, you should create a link between it.
Once you decide its length, let’s squeeze it with your forefinger, thumb and twist it four or five times in one direction to mark the end of the sausage. Remember to press the link gently so that the casing won’t be torn out.
Needless to say, making sausage at home is not as difficult as you imagine! Most notably, homemade sausages are always healthy and economical, although it will take you much time to stuff.
We do hope that after reading this article, you will know how to stuff sausage like a pro to serve your family and friends well.