Making Sausages

Process

• Meat - Buy good pork shoulder. Pork should naturally comes with the perfect fat to meat ratio and is naturally 20% fat.  Initially when you buy the pork place in the fridge for at least a day to get it cold.
• Seasonings - it is usually best to use dried herbs for the seasonings as there is potential with fresh herbs of bringing in unwanted "things" into the mix.
• Salt - salt is important as it provides the taste as well as the preservation needed. Salt needs to be mixed in at 18g per kilo of meat.

 Preparing the meat

Take the chilled meat from the fridge. 

Remove the skin and keep to one side in the fridge to make scratchings with later on.

Cut the meat into pieces that easily fit into your grinder/mincer.  If you use the Inox No 8 below it will process 2x4cm pieces very rapidly.

Process the meat and place the processed meat back into the fridge to cool down again.

Season the meat.

Add the salt and chosen seasonings for your sausage. There are many recipes online but a good place to start is the Weschenfalder site.

For a couple of kilo of meat mix add about 100ml of water, wine or cider to preference.  This idea is to use this for acidity and to get a good mix constituency for stuffing the sausage.

 Stuff the sausage

Stuff the sausage

Link the sausage

Leave to dry

Equipment

Supplier Weschenfelder

• Mincer/Grinder Inox No8 Stainless Steel
• Stuffer Trespade Minnie-plus Little Demon Rosso
• Skins Home pack hog casings