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While it might be possible to chop the ingredients fine enough for some sausages using very sharp knives, a grinder (either hand or electric powered) with at least a couple of disks (fine and medium) will make sausage-making a lot easier...and unless bulk sausage is the desired end product, a sausage funnel or stuffing attachment for the grinder is necessary to stuff the ground meat/seasoning mixture into the casings. But just because one doesn't have these things shouldn't dissuade anyone from making their own sausage, it just limits what can be made to such sausages as bulk-style country sausage or Mexican chorizo.Whatever equipment is used, including cutting boards, mixing bowls, stiring spoons, and measuring utensils, cleanliness is absolutely necessary. Keep everything clean and sanitary, particularly when cutting, grinding or mixing fresh meat!
The subject of sausage casings can be a bit much for the squeamish. Natural casings usually come from the intestines of hogs, cows, or sheep...with hog casings being the most common. Whatever the choice, they all should be kept refrigerated or frozen until used. While the casings are cleaned before being distributed to the public, they should be rinsed inside and out by the consumer to remove any salt or other impurities.Other types of casings are available. Collagen casings are made of natural, edible protein but are a bit more expensive than natural casings from animal intestines. For the really squeamish, muslin casings are easily made at home....and if using casings of any kind is undesirable, forget the casings and make bulk sausage.
Most sausage recipes call for pork, beef, veal, or some combination of those meats. The meat should be fresh...one of the reasons I started making my own sausage was because of stories I'd heard about some commercial outlets taking back meat that hadn't sold and grinding it to resell as ground meat or sausage. If you're going to use old meat, you might as well take your chances with store-bought sausage. However, there is no reason why fresh meat can't be frozen and then defrosted to use for making sausage, but it should be cut or gound before it becomes thoroughly defrosted. Fresh meat that hasn't been previously frozen, on the other hand, should be partially frozen before using to make it easier to cut or grind. The meat should be of good quality, but it doesn't have to come from "gourmet" cuts...tougher cuts are ok, but make sure you remove and discard any tooth-rattling gristle or bone.Most sausage recipes also call for some additional fat, but that doesn't mean sausage must be fatty. One of the best reasons for making your own sausage is the opportunity to establish your own desired fat to meat ratio. Unless using very lean cuts of meat, there will already be some fat included; therefore, additional fat might not be necessary. I usually try for a ratio of one part fat to five parts meat. Keep in mind that sausage made too lean will end up dry.
These ingredients are a very small part of the total ingredients that go into making sausage, but they are SO important in the success of the finished product. Try to picture a sausage made from nothing but ground meat with no additional flavorings...ugh! Each type of sausage includes its own combination of additional flavorings...that's what makes it unique. Either dried or fresh herbs and spices can be used, with practicality being the only limitation on the use of fresh. Keep in mind that the flavor of some fresh herbs and spices can be a bit more subtle than their dried counterpart...the amounts used should be adjusted upward acordingly.Some recipes call for liquid flavorings such as liquid smoke, vinegar, wine vinegar, wine and even alcoholic beverages or liquors. Whether to use such things or not is up to personal taste or situation; but, keep in mind the moisture and flavor they add might be necessary for the end product to be juicy, tender and tasty...consider using a suitable substitute if using the liquid called for is undesirable.
Sometimes recipes call for "extenders" such as bread, eggs, and milk. These indgredients should be considered as more than extenders...they are usually there for added moisture or a desirable texture...don't leave them out.
Unless making cured sausages -- salami, pepperoni, or other smoked and/or dried sausages -- the subject of preservatives isn't that important. When making fresh sausages, salt and sugar (both of which have some preservative qualities) can be added as desired and the use of other chemical preservatives isn't really necessary. Fresh sausage should be used within 2 to 3 days of making or frozen for later use.The chemical additives generally used for cured meats and sausages include sodium nitrite and sodium nitrate. They are necessary in commercially preserved foods to prevent botulism and other nasty food born diseases that can ruin one's day. It's also a factor in keeping preserved foods fresh and tasty looking instead of spoiled and nasty looking. I don't overindulge in commercially prepared smoked meats, sausage, ham, bacon, corned beef, or lunch meats -- so I figure the possible (but fairly remote) risk associated with occasional consumption of nitrates and nitrites is much less of a problem than the generally more definite and imediate risk of the consumption, even occasionally, of foods "put by" without using proper preparation and/or preserving methods; and then, as if to add insult to injury, the food is stored in less-than-proper ways.
That said...when making sausage of any kind, whether using chemical preservatives or not, make sure you keep the equipment clean and sanitary, the fresh ingredients properly stored, and consume the finished sausage within a reasonable amount of time or store any unused sausage in an appropriate manner according to the type of sausage. If you adhere to such storage guidelines, you shouldn't run into any problems with spoiled food or other possible hazards to your health.
1.0 pound - pork (shoulder, butt, whatever...)Sprinkle diced garlic clove with .5 teaspoon coarse salt and thoroughly smash with the tines of a dinner fork. Puree onion, garlic, and milk in a blender. In a mixing bowl, combine puree with egg white, salt, pepper, sugar, spices and optional liquid smoke. Mix thoroughly. Grind the pork, beef, and optional fat separately through a fine grinding blade. Thoroughly mix the ground meat and fat and grind once more through the fine grinder blade. Mix the puree/seasonings mixture and ground meat/fat mixture in a bowl with moist fingers until well mixed. Chill the meat/seasoning mixture for about an hour and grind through the fine grinder blade once more. Stuff the casings, twisting into approximately 6 inch links. Refrigerate the links for a few hours or overnight to allow the flavors to blend. Parboil the links without separating them for about 25 to 30 minutes. Drain and store refrigerated for up to a week. Since the sausage links are pre-cooked, they can be used as-is without further cooking in recipes calling for frankfurters...or they can be grilled on a barbeque as one would grill commercial hot dogs.
1.0 pound - beef (round, chuck, brisket...)
0.5 - onion, finely minced
1.0 - clove of garlic, peeled and finely diced
0.5 teaspoon - coarse salt
1.0 teaspoon - finely ground coriander
0.25 teaspoon - dried marjoram
0.25 teaspoon - ground mace
0.25 teaspoon - ground mustard seed
1.5 teaspoons - sweet paprika
1.0 teaspoon - finely ground white pepper
0.25 teaspoon - ground cayenne chile
1.0 - egg white
1.5 teaspoons - sugar (or as desired)
0.5 teaspoon - salt (or as desired)
0.25 cup - milk
0.25 teaspoon - liquid smoke (optional)
fat as needed for desired fat/meat ratio
hog casings as needed
Hot Country-Style Sausage
2.5 pounds - boneless pork butt or shoulderCut the meat (and fat, if necessary) into chunks. Spread out on a pie pan or cookie sheet and place in the freezer to chill (not long enough to freeze, just long enough to become firm). Grind the meat and fat together twice, using a coarse blade. Add the spices to the meat and fat mixture and knead it in thoroughly. Cover and refrigerate at least a couple of hours or overnight. The sausage can be stuffed into prepared casings or formed into patties or appropriate bulk portions and refrigerated for up to 3 days before use after which any remaining should be frozen.
2.5 teaspoons - dried sage
2.0 teaspoons - coarse salt
1.5 teaspoons - ground white pepper
1.5 teaspoons - dried marjoram
0.5 teaspoon - dried thyme
0.5 teaspoon - dried summer savory
1.0 teaspoon - crushed red chile
0.5 teaspoon - ground cayenne chile
0.75 teaspoon - sugar
pork fat as necessary to make a 2-to-1 (or as desired) meat to fat ratio
2.0 pounds - boneless pork shoulder, loin, or buttCut the meat (and fat, if necessary) into chunks. Spread out on a pie pan or cookie sheet and place in the freezer to chill (not long enough to freeze, just long enough to become firm). Toast the chiles and garlic on a comal. Remove the stems (and seeds if desired) and soak the chiles in warm water until soft. Place the chiles and onion in a blender, add the red wine vinegar, and whirl until smooth (a little of the original soaking water can be added if the consistency is too thick). Grind the meat and fat together twice, using a coarse blade. Remove the skin from the garlic clove, finely dice it, spinkle it with coarse salt, and crush it with the back of a dinner fork. Add garlic, chile puree, and spices to meat in a large bowl and mix well. Cover and refrigerate at least a couple of hours or overnight.
3.0 ounces - dried New Mexico chiles
2.0 - chiles de arbol
0.5 - medium onion, coarsly chopped
1.0 tablespoon - paprika
2.0 teaspoons - Mexican oregano, well crumbled
1.0 - garlic clove
1.5 teaspoons - coarse salt
0.75 teaspoon - ground cumin
0.5 teaspoon - ground cayenne chile
0.25 cup - red wine vinegar
as needed - pork fat to accomodate desired meat to fat ratio (optional)
After allowing the flavors to blend, the sausage can be stuffed into prepared casings or formed into patties or bulk portions of appropriate size and refrigerated up to for 3 or 4 days before use after which any remaining should be used or frozen.
Note #1: Other dried chiles such as ancho, mulato and pasilla can be used as well as New Mexico (or even a combination of such chiles). A dried whole cayenne chile toasted and soaked with the other chiles could be used in place of the ground cayenne chile powder.
Note #2: Since fennel seed is more often associated with Italian
sausage and doesn't generally show up in Mexican chorizo recipes, I didn't
include it in the list of ingredients above. However, I like the spicy
sweetness it lends to the flavor of sausage and usually include about a
teaspoon of crushed fennel seed to the above recipe.
Christmas 2000 Mexican Chorizo
Being short on time a couple of years ago when making
Mexican chorizo for the traditional Christmas Huevos con Chorizo, I went
a more simple route...but, what I ended up with was pretty darn tasty.
1 lb ground pork
1 tsp salt
2 cloves garlic, kosher crushed
1 tsp red wine vinegar
1 tblsp red wine
2 tsp brandy
2 tblsp ancho chile powder
1/4 tsp ground cumin
1/2 tsp crushed Mexican oregano
1/2 tsp ground pepper
1/2 tsp crushed fennel seed
1/4 tsp ground cayenne
Mix all ingredients together and set aside in refrigerator
for several hours to let flavors to blend.
Bratwurst
2 pounds pork
1/4 tsp ground allspice
1/2 tsp crushed caraway seeds
1/2 tsp dried marjoram
1/4 tsp cayenne
1 ts ground white pepper
1 ts salt, or to taste
1/4 tsp ground fresh nutmeg
1 tsp sugar
1 tblsp malty ale
1 tsp brandy
hog casings
Prepare the casings. Grind the pork through coarse grind plate
twice. Blend spices and mix into meat. Add ale and brandy and
mix in. Stuff the mixture into casings and twist off into four
to five-inch lengths. Refrigerate for up to three days or freeze
for later use. Bratwursts can be simmered in ale and then pan fried
or grilled over charcoal.
Hot Italian Pepper Sausage
3 lbs porkPrepare the casings. Grind the pork through coarse grind plate. Mix in onion, garlic and green chiles. Grind mixture through coarse plate once more. Blend spices and mix into meat. Add red wine and mix in. Stuff
1 clove garlic, salt crushed
1 onion, coarsely chopped
2 tblsp roasted and peeled green chile, chopped
1/4 tsp thyme
2 tsp freshly ground black pepper
2 tsp fennel seed, coarsely crushed
2 tsp crushed dried red chile
1/4 tsp coriander, coarsely crushed
1 tblsp salt
1 cup red wine
2 tsp paprika
Copyright © 2002, by Rich McCormack
Send comments and questions to macknet@pacbell.net