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.