Difference between revisions of "Make Sausage"
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#Make an ice bath. Fill a large bowl with ice, and place a smaller bowl inside it. Then, place your meat in the smaller bowl. This is how you’ll keep your meat cool while you’re working. But as mentioned above, if the meat starts to get too warm, put it back in the freezer to cool again. | #Make an ice bath. Fill a large bowl with ice, and place a smaller bowl inside it. Then, place your meat in the smaller bowl. This is how you’ll keep your meat cool while you’re working. But as mentioned above, if the meat starts to get too warm, put it back in the freezer to cool again. | ||
#Cut the meat and fat. Quickly cut the frozen meat and fat into small chunks about one inch (2.54 cm) across. Then, place the meat and fat back into the small iced bowl as you finish chopping it. Again, this is to make sure the meat remains cool during the process. | #Cut the meat and fat. Quickly cut the frozen meat and fat into small chunks about one inch (2.54 cm) across. Then, place the meat and fat back into the small iced bowl as you finish chopping it. Again, this is to make sure the meat remains cool during the process. | ||
| − | #Mix the meat and fat with the spices. Use a clean spoon to mix the meat and fat while it remains on the ice bath. Then, add the salt, pepper, herbs and spices. Work quickly so that the meat doesn't begin to warm up. When the ingredients are completely mixed, remove the bowl from the ice bath and cover it with plastic wrap. <ref>http://www.simplyrecipes.com/recipes/how_to_make_homemade_sausage/</ref> | + | #Mix the meat and fat with the spices. Use a clean spoon to mix the meat and fat while it remains on the ice bath. Then, add the salt, pepper, herbs and spices. Work quickly so that the meat doesn't begin to warm up. When the ingredients are completely mixed, remove the bowl from the ice bath and cover it with plastic wrap. <ref name="rf1">http://www.simplyrecipes.com/recipes/how_to_make_homemade_sausage/</ref> |
#Freeze the meat mixture for 30 minutes. Don't freeze the meat for more than an hour before you grind it. If you freeze it for too long, it will be difficult to grind. It should be slightly soft in the middle and frozen on the outside to grind correctly. | #Freeze the meat mixture for 30 minutes. Don't freeze the meat for more than an hour before you grind it. If you freeze it for too long, it will be difficult to grind. It should be slightly soft in the middle and frozen on the outside to grind correctly. | ||
#*If you're making a recipe with wet ingredients like vinegar, sherry, or honey, mix the wet ingredients and place them in the refrigerator for later. | #*If you're making a recipe with wet ingredients like vinegar, sherry, or honey, mix the wet ingredients and place them in the refrigerator for later. | ||
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#Freeze the ground meat. When you're finished grinding, cover the bowl and put the meat back in the freezer. Don’t let it freeze solid, but only on the outside. While you wait for the meat to freeze, clean up the grinder and put it away. | #Freeze the ground meat. When you're finished grinding, cover the bowl and put the meat back in the freezer. Don’t let it freeze solid, but only on the outside. While you wait for the meat to freeze, clean up the grinder and put it away. | ||
#Mix in the wet ingredients. Remove the bowl from the freezer and add the remaining wet ingredients, such as vinegar, sherry or honey. Use either a standard mixer, a spoon or your hands to mix the ingredients until the sausage meat becomes sticky and holds together. | #Mix in the wet ingredients. Remove the bowl from the freezer and add the remaining wet ingredients, such as vinegar, sherry or honey. Use either a standard mixer, a spoon or your hands to mix the ingredients until the sausage meat becomes sticky and holds together. | ||
| − | #*If you aren't planning on stuffing the sausage into casings, your sausage is now ready to cook or store. You can form it into patties and freeze it for later, or go ahead and cook it in a skillet for five minutes on each side.<ref>http://www.foodnetwork.com/recipes/alton-brown/breakfast-sausage-recipe/index.html</ref> | + | #*If you aren't planning on stuffing the sausage into casings, your sausage is now ready to cook or store. You can form it into patties and freeze it for later, or go ahead and cook it in a skillet for five minutes on each side.<ref name="rf2">http://www.foodnetwork.com/recipes/alton-brown/breakfast-sausage-recipe/index.html</ref> |
#*If you're making sausage links, place the mixed sausage back in the freezer and prepare the sausage stuffer. | #*If you're making sausage links, place the mixed sausage back in the freezer and prepare the sausage stuffer. | ||
===Stuffing the Sausage=== | ===Stuffing the Sausage=== | ||
#Prepare the sausage stuffing equipment. Take the sausage stuffer out of the freezer, and set it up according to the manufacturer instructions. Run warm water through the sausage casings, and get them ready to stuff by draping one end over the rim of the bowl while the tail continues to soak in warm water. Prepare a cold platter on which to place the stuffed sausages. Lastly, remove the sausage meat from the freezer. | #Prepare the sausage stuffing equipment. Take the sausage stuffer out of the freezer, and set it up according to the manufacturer instructions. Run warm water through the sausage casings, and get them ready to stuff by draping one end over the rim of the bowl while the tail continues to soak in warm water. Prepare a cold platter on which to place the stuffed sausages. Lastly, remove the sausage meat from the freezer. | ||
| − | #*When you run water through the casings, check to see if there's a leak. If you find one, discard that casing.<ref | + | #*When you run water through the casings, check to see if there's a leak. If you find one, discard that casing.<ref name="rf1" /> |
#*Try to keep the casings from getting twisted since you might accidentally rip one if you have to untangle them. | #*Try to keep the casings from getting twisted since you might accidentally rip one if you have to untangle them. | ||
#Slip a casing onto the stuffing tube. Each casing is several feet long. The entire casing should be slipped onto the tube with a tail of 8 inches (20.3 cm) or so hanging off the end. When you stuff the sausage, the meat will fill the casing. In some cases you only need one casing for an entire batch of sausage. | #Slip a casing onto the stuffing tube. Each casing is several feet long. The entire casing should be slipped onto the tube with a tail of 8 inches (20.3 cm) or so hanging off the end. When you stuff the sausage, the meat will fill the casing. In some cases you only need one casing for an entire batch of sausage. | ||
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#*If you run out of casing, remove it from the stuffer, tie off the end, and resume with a new casing. Keep stuffing casings until you run out of meat. | #*If you run out of casing, remove it from the stuffer, tie off the end, and resume with a new casing. Keep stuffing casings until you run out of meat. | ||
#Form the links. You should now have one or more coils of sausage knotted at one end of the casing and open at the other. Form the links by measuring six inches from the knot, pinching the sausage with your thumb and forefinger, and using your hands to twist the two pieces toward yourself three times. | #Form the links. You should now have one or more coils of sausage knotted at one end of the casing and open at the other. Form the links by measuring six inches from the knot, pinching the sausage with your thumb and forefinger, and using your hands to twist the two pieces toward yourself three times. | ||
| − | #*Measure another six inches down the coil, make a pinch, and this time twist away from yourself three times. Continue in this fashion down the coil until you've run out of room to make more links. Knot the end of the coil tightly against the meat.<ref>http://www.marthastewart.com/871450/chicken-apple-and-calvados-sausage</ref> | + | #*Measure another six inches down the coil, make a pinch, and this time twist away from yourself three times. Continue in this fashion down the coil until you've run out of room to make more links. Knot the end of the coil tightly against the meat.<ref name="rf3">http://www.marthastewart.com/871450/chicken-apple-and-calvados-sausage</ref> |
#*Make sure you twist one link toward yourself and the next link away from yourself. This makes sure the links don’t unravel. | #*Make sure you twist one link toward yourself and the next link away from yourself. This makes sure the links don’t unravel. | ||
