1. The Meat
For sausages that are neither dry nor greasy, the choice of cut is key. Pork shoulder, in particular, has a meat-to-fat ratio that’s ideal for assuring great texture and carrying flavour. Remember to leave a thin layer of fat around the meat when you remove the rind.
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Pork Sausages (The Best)
2. The Seasoning
To create a sausage that goes well with everything, opt for milder flavours. We seasoned the pork with Italian-style sausage ingredients (fennel, garlic, chili), as well as fresh herbs and mustard. To determine the perfect amount of seasoning, do a few taste tests. Fry a bite-sized patty in a skillet, sample it, and then adjust the herbs and spices until the balance is to your taste.
3. The Accessories
Use the grinder and sausage stuffer that go with your stand mixer. Grinding your own meat is optional (you can also ask the butcher to do it for you), but the sausage stuffer is essential for making consistently shaped sausages that stand up to cooking. If you don’t have a stuffer, ditch the casings, make 4-ounce (115 gram) patties, and either fry them up in a skillet or freeze them to use in any recipe that calls for sausage meat, like these sausage and rapini sandwiches.
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RICARDO Meat Grinder for Stand Mixer
4. The casings
There exist many types of casings:
- plant based
- synthetic
- animal based
We went with natural pork casings available at the butcher. To keep them from drying out and splitting, as well as to allow the meat to slide in easily, lightly moisten them throughout the process with fingertips dipped in water. Note: If the casings are sold salted, soak them in cold water for 2 hours before using them and run water through the inside to fully rid them of salt.
For more ways to use your homemade sausages and other homemade sausage recipes, be sure to click here: