The Complete Guide to Sausage Making by Monte Burch

Author:Monte Burch
Format: epub
Publisher: Skyhorse Publishing (Perseus)
Published: 2011-04-10T04:00:00+00:00

Sausage can be ground and then stuffed, or stuffed at the same time it is ground, depending on the type of sausage and the equipment you have available. Regardless of the method used, sausage ingredients should be ground as soon as you get them mixed. Some older recipes call for letting the mix sit for a certain length of time, usually overnight, so the ingredients can blend together. All this does is allow the salt in the cure and seasonings to set up the sausage, making it almost impossible to stuff. The ingredients will blend just as well in the casings. Adding one ounce of water per pound of meat during the mixing process will also help make stuffing easier. This allows the meat to flow easier from the stuffer, filling the casings more uniformly. Water will not weaken the flavor of your sausage.

If you have purchased a new stuffer, read the instructions for your particular stuffer. If you've purchased or inherited an older-model hand stuffer, the steps are basically the same, regardless of the model or type.

Regardless of what type of hand stuffer you have, make sure you pack the meat tightly into the stuffer to avoid air spaces, as air will be pushed into the casing during the stuffing process. Turn the handle or push down the lever until the meat shows in the end of the stuffing tube. Again, make sure the casings are washed, flushed, or soaked, depending on the type used. Lubricate the “horn” or tube of the stuffer. Use water for natural casings, cooking oil for collagen casings. If making fresh sausage, brats, or other sausages using natural or collagen casings, slide the casing all the way onto the stuffing tube. Pull about two inches of casing from the tube and tie the end in a knot. Push the tied end back against the stuffing tube. This will prevent air from being trapped in the casing.

It's important to make sure the meat is well packed into the stuffer to eliminate air pockets.

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