2. How to make sausage?
Sausage is made by grinding raw meats along with salt & spices, then is stuffed into natural or synthetic casings.
What is this now called?
Original containers were formed from intestines, stomachs, & other animal parts

3. Sausage Ingredients Main Ingredient Fat Seasonings & Cure Mixes Spices
Herbs
Aromatics

4. Main Ingredient
Traditionally, sausages were made from tougher cuts of meat from leg or shoulder.
The more exercised the muscle, the more highly developed the flavor.
Then, any toughness would be eliminated by grinding the meat.
Reminder:
Meats for sausages should be trimmed & cut into dice or strips, then the seasonings or cure mix are tossed together with the meat BEFORE grinding.

5. Main Ingredient – “Certified Pork”
Pork which has been treated in such a way that destroys pathogens responsible for trichinosis.
You may buy it, or prepare yourself by observing appropriate freezing times & temperatures…

6. Fat Fat is integral in making a good sausage
In earlier formulas, the fat percentage in a forcemeat may have been as high as 50%
Today, we use an average of 25% to 30%
Many different types of fat may be used, but most contemporary recipes use pork fat (either jowl fat or fat back) or heavy cream

7. Seasonings & Cure Mixes
Sausage may be prepared with ordinary table salt, but you may sub in other salts such as kosher or sea salts.
Be sure to weigh salts as they each have a different volume to weight relationship
Sausages which are to be dried or cold smoked must include either nitrate or nitrite-nitrate combination in order to cure safely. (Prague Powder II)
Hot smoked & fresh sausages do not require nitrites
Sugar, dextrose, or other sweeteners are added to the curing mixture to mellow the flavor & make a more moist product.

8. Spices
Spices are added as whole toasted seeds, ground or in special blends (i.e. quatre epices)
Making your own spice blends from whole spices will ensure best flavor
This is done be toasting whole spices & grinding right before using
You may also make larger batches & store them in airtight containers in a cool dry place.

9. Herbs Often dried herbs are used for sausage making
If substituting fresh for dry, you will need about 2-3 times more fresh to equal the amount of dried in the recipe
The taste will be different…test & taste

10. Aromatics Vegetables (onion family, mushroom, celery)
Wines/Vinegars (be careful – grainy)
Citrus Zests
Prepared Sauces (worcestershire, tabasco)
Powdered Onion or Garlic
Stock
*Vegetables are most often cooked before use

11. Use & Care of Equipment Follow these guidelines:
Make sure equipment is in excellent condition
Equipment must be scrupulously clean before using
Any part coming in contact with the sausage should be chilled
Choose the right tool for the job
Assemble the grinder correctly

13. Basic Grind Sausages
Sausages made using this method have a medium to coarse texture
When left without casing, known as bulk
Basic Grind Sausages include:
Fresh Sausages
Cooked Sausages
Smoked & Dried Sausages

14. Basic Grind Sausages - Method
Grind Chilled & Diced Meats with additional ingredients until desired texture
Mix the ground ingredients until homogenous
Now ready to test, garnish, & shape

15. Emulsion Sausages
Made from a basic mixture referred to as the method:
5 parts trimmed raw meat
4 parts fat
3 parts H2O in the form of ice
Often, these sausages are poached before smoking

16. Emulsion Sausages - Method
Cure meat, then grind through fine die
Grind the chilled fatback through fine die
Chop together the ground meat and crushed ice & process until temp drops below 30˚F

18. Sausage Shaping
The sausage meat may be used either as Bulk form, made into patties, or stuffed into Casings
Once in casings, it is then formed into links, loops, spirals, or other shapes

19. Sausage Casings – Where do they come from?

20. Sausage Casings – Where do they come from?

21. Sausage Casings – Where do they come from?

22. Preparing Casings
Before using, the casings must be rinsed thoroughly with tepid water, forcing water through them as well
Cut the casings into lengths & tie bubble knot in one end
Casings are then fitted onto the proper stuffing tube

23. Stuffing the Casings Assemble & fill sausage stuffer properly
Keep nozzle & work surface lubricated with water
Press sausage into prepared casing
Be sure to support the casing while filling with forcemeat
Twist or tie sausage into appropriate shape
Twist in opposite directions or tie off with twine
After the sausage has been formed,
pierce the casing to allow air to escape