Our Simple Living Toowoomba group had a really great sausage making workshop on Saturday morning. One of our frequent workshop presenters Racheal, helped her hubby Rick in the sausage making process and we all ended up having a taste of the final product.
This would probably be a vegetarian's worst nightmare but our one and only vegetarian left before the action started and she is probably reading this now and closing her eyes. LOL! We always have a cuppa, a chat and a swap before the workshops start so those who want to catch up but don't want to attend the workshop can just come along for that.
Firstly the chilled meat was cut up....
...then put through the mincer....
...then the casings were meticulously loaded onto the sausage stuffer...
...then out came the mixture into the casing (see the first photo) before being shaped into individual sausages.
We were shown how to make two different kinds of sausages. The first batch had a premix added and the second, which are the ones I tasted, were sweet Italian sausages. I preferred the latter as they were full of flavour although a tad too salty for my liking. The meat used was pork.
- Some of the tips we were given were to make sure the mixture includes at least 25-30% fat
- Chill the meat in the freezer before grinding and mixing
- Grind the meat into a bowl that is set in ice
- Use a precise amount of salt
- Add ice-cold liquid when mixing the ground meat
- Cook to an exact temperature e.g. 65C in general or 71C for sausages containing poultry.
Rick and Racheal have a sausage stuffer something like this one on eBay. However, they have a very large family so if you just wanted to make sausages now and again, apparently some mixers like KitchenAid have mincing and sausage stuffing attachments. I also saw this Euro Meat Grinder and Sausage Maker on eBay for 70% off at present which would probably be okay for a small family. I rarely buy sausages so am not tempted as the only ones in our freezer are the CEO's stash for taking fishing. ;-) Still, it was nice to see how they are made as I had never seen the complete process before from memory.
...and some freshly made biscuits which disappeared not long after I got home.
Have a great week everyone!