Sausage Making

Getting the meat into a sausage skin requires a fair amount of pressure. Mincers do not have the same pressure as a sausage filler. The mince can and will back up in the barrel of the mincer causing it to cream. Best scenario is to take your time and try not to over fill the skin and be patient.

There are probably a few reasons for sausages to split when cooked so I will outline them for you.

- Too much meat in the skins! Try not to over stuff a sausage, You should be able to pinch the sausage between thumb and forefinger easily when twisting. If you can’t then there is too much meat in the skin and when it expands with cooking the skin will split.

- Piercing the sausage with a fork prior to cooking! Piercing weakens the skin which will cause it to split when cooked, it also releases all of the fat which is required to stop a sausage being dry and tasteless.

- Putting sausages straight into a very hot pan is probably the most common cause of splitting. Start cooking by placing the sausages into a warm pan and then turn the heat up to the required level.

If you use a plastic sausage nozzle, always inspect the end of the funnel as occasionally it may become rough and tear your sausage skins. This can be frustrating!

A sausage meal is a dry premix containing flavours and binders that when added to chilled water forms a slurry ready to be added to your minced meat creating your sausage filling. They are also referred to as Sausage Premixes and Seasonings and instructions on usage, method, ingredients and allergens are found on the packaging. 

Once you have your meal essentially all you need is water and meat with a 15 - 20% fat ratio to make skinless sausages or patties. In order to make them into links you will need sausage casings as well. 

The recommendation of the meat to use for each sausage meal is a guide only. Personally we have used Gourmet Sausage Meals suited to pork for making beef sausages and they were great. 

“Around 10-20% is a good number, this is enough to hold the bind together and give plenty of flavour. Making your sausage too fatty or not fatty enough can cause it to bust while cooking; but on the other hand, leaving fat out altogether can make a sausage so dry that you won’t want to eat it!”

To store Natural Sausage Skins for short periods of time e.g. 6 – 12 months, place in an airtight container and put in the fridge with plenty of salt packed around the skins. To store for longer periods e.g. 12 months or longer, place in an airtight container and fully submerge in a very strong brine (approx 1L Water:1/2 cup salt). Put in freezer. The high density of salt shouldn’t allow the skins to freeze hard. 

Water is the most commonly used liquid for creating the slurry for your sausages, however some recipes will call for wine, and we have also had customers replace the water with tomato paste to great effect. 

Certainly. We quite often use the Gourmet Sausage Meals as a flavour base to our hamburger patties and meat balls.