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Help us delete comments that do not follow these guidelines by marking them offensive. Let's work together to keep the conversation civil. Waking up to a delicious English breakfast served with a cup of decaf tea or coffee can be the best experience ever, but what makes this delightful experience even more delicious is the addition of crispy and soft sausages. From a hearty breakfast to a perfect party appetizer to adding soul to your favourite hot dogs, sausages have been an inseparable part of our day-to-day indulgence.
Undeniably, the taste and glossy texture of sausages makes them so tempting, but have you ever thought about what goes into the making of these yummy sausages and especially their glossy texture? We bet this food fact will leave you perplexed, so read on to know. You would be amazed to know that your favourite sausages are made up of mixing almost everything!
The basic composition of sausages consists of ground meat, fat, seasoning and sometimes fillers that are further packed into a casing to give them the desired shape and texture. You would be shocked to know that the traditional method of making sausages was done by stuffing the sausage links into natural casing made from animal intestines, which gave sausages a glossy texture. However, there are other commercial ways of preparing sausages by making them in synthetic casings.
So, next time you order your favourite sausages, make sure of what you're actually eating! The history of sausages dates back to 4,BC, when the sausages were made using the natural casing. Back then these delicacies were made at home by stuffing cooked meat seasoned with spices, this meat was then stuffed into the stomach of a goat. A lot has changed over the years and so has the preparation of even the natural casings; Nowadays, natural casings are made up of submucosa, a layer which consists of naturally occurring collagen of animal intestines and this is what gives the sausage a glossy appearance.
In fact, the encasing of sausages has changed with the invention of appliances that help in cleaning the intestine casings before using them for making the sausages. But what will actually sound gross is that the intestines used to make the natural casing come from animals like pigs, goats, sheep and even horse. The natural casing allows the absorption of air and as the casings are natural they may not be of the same shape and size, which may give the sausages uneven shapes. These are usually the most widely available sausages that you gobble up every now and then, but did you know that they may have traces of synthetic substances.
And clean-up, he warned, is the hardest part. I balked, but there was no time to waste: it was time to see how the sausage gets made. Colt explained that we would be making smoked sausage snack sticks, because they are popular with hunters and he is frequently asked how to make them. He also said inexpensive cuts are generally better for making sausage, and he generally uses a mix of meats for the sake of cost and flavor.
In some butcher shops, sausage is made from whatever is left over after the animal is otherwise processed — ears, lips, guts, organs and the like. Our sausage would be slightly more artisanal, though I do like the sustainability aspect of using all parts of the animal.
First, we separated the excess fat from the brisket. The sausage we were making was going to be about 80 percent meat and 20 percent fat, and Colt wanted to be precise with weights and measurements because we were curing the meat with sodium nitrate. After weighing the meat and fat, we sliced it into manageable chunks for the grinder, about one inch thick, and tossed it with the seasoning and curing salts.
Colt and I carried the tubs of meat to the grinder. He explained that we would pass the meat and fat through the grinder twice for the sake of consistency. Colt said his grinder does the equivalent of a double grind with each pass through, but if he had a less expensive grinder, he may even do it three times. The first round of grinding was fast-paced and fun.
You just drop the meat in the grinder in strips, hold down on the foot pedal and watch it squelch out the other end. It took me a moment to get into the groove, but soon, I was practically dancing while my meat turned into a chunky pulp.
Jun 30, 9. Mar 09, 1. Mar 03, 2. Jan 11, 1. Jun 16, 3. Apr 24, 1. Take me to FMTV. Please log in to save this item to your account. Continue with Google Continue with Facebook. Login to Food Matters. Username email address. Under pressure, I can make a 5-pound batch in an hour, and pros are even faster than I am. But when I first started it took me several hours.
You get breaks in the middle of this process, so worry not. Meat grinder with coarse and fine dies - either KitchenAid with grinder attachment , a stand-alone grinder, or an old fashioned hand-cranked meat grinder. Make sure your ingredients are laid out, and the meat and fat are very cold fat can be completely frozen , before you begin put meat and fat in freezer for 2 hours.
Put bowls and grinder in freezer or refrigerator for an hour before using them. Prepare a large bowl of ice and put a medium metal bowl on top of it. Slice your meat and fat into chunks between an inch and two inches across. Cut your fat a little smaller than your meat. To keep your ingredients cold, put your cut meat and fat into the bowl set into a larger bowl filled with ice. When the meat and fat are cut, mix them quickly. Pour in most of your spices; I leave out a tablespoon or two of fennel seeds and a tablespoon of black pepper for later.
Mix quickly. Add the salt and the sugar and mix one more time. Put into a covered container or top the bowl with plastic wrap and put the sausage mixture into the freezer for at least 30 minutes and no more than an hour. Now you can call back whoever might have bothered you when you started this process. I know sherry is not traditional in Italian sausage. If you plan on stuffing your sausage, take out some of the casings you need about feet for a 5-pound batch of links and immerse them in warm water.
If you are not planning on stuffing your sausage, you can skip this step. After your sausage mixture has chilled, remove your grinder from the freezer and set it up. I use the coarse die for Italian sausage, but you could use either. Do not use a very fine die, because to do this properly you typically need to grind the meat coarse first, then re-chill it, then grind again with the fine die.
Besides, an Italian sausage is supposed to be rustic. Push the sausage mixture though the grinder, working quickly. If you use the KitchenAid attachment, use it on level 4.
Make sure the ground meat falls into a cold bowl. When all the meat is ground, put it back in the freezer and clean up the grinder and work area. Using the paddle attachment to a stand mixer or a stout wooden spoon, or your VERY clean hands , mix the sausage well. With a stand mixer set on level 1, let this go for 90 seconds. It might take a little longer with the spoon or hands.
You want the mixture to get a little sticky and begin to bind to itself — it is a lot like what happens when you knead bread.
When this is done, you have sausage. You are done if you are not making links. To cook, take a scoop and form into a ball with your hands. Flatten out a bit. Cook on medium low heat in a skillet for minutes each side until browned and cooked through. If you are making links, put the mixture back in the freezer and clean up again.
Bring out your sausage stuffer, which should have been in the freezer or refrigerator. Run warm water through your sausage casings.
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