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12
Handy Hints for Sausage Making
• Saltisanimportantcomponentof
sausagemaking.Itisresponsibleforthe
controlofgrowthofmicro-organisms.
Italsoaidsindissolvingthemyosin
(protein)outofthemusclefibreswhich
thenactsasagluetobindthemeat
together.
• Freshlymadesausagesarebetterwhen
allowedtositintherefrigeratorfora
minimumof12hoursandforupto24
hours.
• Freshsausagesarehighlyperishable
productsastheydonotcontainthe
preservativesthatarepresentinmost
store-boughtsausages.Theyshouldbe
cookedwithin2-3daysofbeingmadeor
frozen.
• Ideally,sausagesshouldcontainupto
30%fatcontenttoprovideatenderand
moistproduct.
• Sausagesshouldbethoroughlycookedto
killallmicrobes.Internaltemperatures
mustreach70-75°c.
• Intentionalpiercingofsausageskin
releasesmuchneededmoisturebut
preventsthesausagefrompossibly
splittingandbeingdisfigured.
• Thingtolookforwhenmakingsausages:
• Choose good quality ingredients
• Fat to meat ratio (30:70)
• Spices and seasoning should be
combined in amounts that compliment
the type of meat in the sausage.
• Casingscanbepurchasedfromthe
butcherthathavesuppliedyouwithyour
freshmeat.Ifpreservedinsalt,itshould
besoakedinlukewarmwaterforupto30
minutesbeforeuse.Flushskinswithcold
watertoexpelexcesssalt.
• Unusedfreshcasingsmustbedrained,
coveredwithsaltandfrozen.
• Sausagesshouldbestoredinanairtight
containerorsealedwithclingfilminthe
refrigerator.
• Agoodwaytomakesurethatallthe
sausagemincehascomethroughthe
minceristobreakup1-2slicesofbread
andpushthoughmincer,thiswillforce
anyremainingmixtureintothecasing.
• Gentlecookingovermediumheat
preventsinteriorfromboilingwhichin
turnburststheskin,leakingoutmoisture
andflavour.Thisthenproducesahard
texturedproduct.