How to make homemade sausages

A good sausage is all about balance, the balance of salt, amount of fat, spices, and herbs. Knowing a proper ratio of salt to meat (and fat) is essential, but once you understand it you can adjust to your own preferences in terms of saltiness, which varies massively amongst people.

Sometimes adding some liquid helps tighten the bind when you mix the sausage meat which is important. The amount of fat is also important and as much as some argue that this should be at least 20 percent. I would say up to 20% – I really do not like them when they are too fatty. Sausages are guilty pleasures already but let’s not make them total heart killers and keep them still on the healthier side. We have tried and made 5% fat sausages….. errrr, no! Too dry. Not worth it, if you make them yes, add some fat, it is essential.

So, beyond all these “house rules,” your ingredient list is limitless go wild with your imagination. You can toss in as few or as many flavorings and spices as well as herbs. What liquid to use? I would only recommend water or some wine, nothing else!

Here’s how to fill the casing – a pretty easy task I’d say especially if you have someone to help. We always make homemade sausages in two ;-), it is easier if one handles pushing the meat into the casing and the other person (the expert) who will be responsible for handling the sausages so these do get into the casing in the right shape, not too thick, not too thin, without air bubbles and so on. Making sausages is a bit of an art, I admit, the more you make the better you will become.

What is the point of making sausages at home when you can buy them ready-made, you may ask? Well, unless you have a good source where they are homemade, you cannot compare any shop-bought sausages with homemade ones. The preservatives, powders that we don’t know, nitrates and god knows what else they have in them are simply not worthy, I might as well forget about sausages altogether. Home cooking anything in general and sausages, in particular, have no comparison really. It is a rewarding experience, it’s fun, the laughter you can have making sausages, togetherness, time to feel Christmas is coming (it was for me as a kid for sure) but most importantly, you know EXACTLY what you are eating!

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