At the risk of blowing our own trumpet, WeekendNotes has long been a force for good in the community, thanks to the tireless manner in which we've always helped everyday folk live more economical lives. If we're not showing you how to whip up your own curries or produce your own cheese, we're teaching you how to brew your own beer or- now- how to make your own sausages. So, readers: what have you done for us lately?
When it comes to making a batch of sausages, the first thing to do is invest in a meat mincer (which starts at about $80) and sausage stuffer ($200, although this is optional -- see below). Secondly, you'll need to buy meat, fat and casings, as well as any seasonings that you might like. Thirdly, it's important to closely study these wacky German sayings, which can be applied not just to the process you're about to undertake, but also life itself. Most importantly, get some friends involved, so that it becomes a fun, social occasion. You could even invite guests to bring their own random ingredient and see who can make the best sausage.
Observe the following guidelines carefully. Don't try to sausage your way through, and don't act the Joe-sausage by adopting a sausage-like attitude, otherwise sausagery will occur. Is that clear?)
Having soaked your casings overnight in order to soften them, make sure to thoroughly rinse them out by running water through them. Next, chop your meat and fat into grinder-friendly pieces. Throw them into a bowl, add any dry seasoning, and toss for a minute or two so that everything is blended together.
It's at this point that the sausage is at stake! Feed the contents through the mincer, which should be set at a low speed, and catch the outpourings in a second bowl. Add any liquid seasonings (such as wine), before giving everything a thorough stir.
It's then time to move on to the stuffer, a tricky stage that you'll want your friends to assist with. Feed a casing into the machine, taking care to leave about five centimetres dangling out. Tie this excess into a knot. Once that is done, begin introducing the ground meat, ensuring that the stuffer is at its slowest setting. Carefully support the casing and expel any air bubbles that may appear. Keep going until all but the final 10 centimetres of the casing has been filled. Don't adopt the point of view of the sausage when it comes to that last instruction, because if you fail to leave enough casing, it will come back to bite you.
The extremely long piece of meat that you've produced needs to be divided into individual sausages. Mark off your sausages by squeezing, starting from the knotted side. Then, go along the line, twisting them in alternate directions, before tying a second knot once you arrive at the end. Finally, pop any lingering air bubbles.
You should now have a collection of attractive sausages to throw on the BBQ and share with your friends. And if you don't? Well, don't play the part of the offended sausage. Give it another go!
To make a day of it, ask your friends to each bring along a different ingredient or two, and then everyone can experiment with weird and wonderful combinations.
For further instructions about the art of sausage making, please visit this site, this forum and watch parts one and two of this helpful video. And for a list of recipes, click here.
P.S. It is possible to get a mincer with sausage-making attachment for under $100- however, the reliability of this cheaper option can't be verified.
We always make our own sausages, because unlike grocery stores and butcher shops these days, you know what you are putting in them and they can be healthier and meatier (if that is a word) with the meat you prefer and love.
We make the really thin ones and when we fry them, we add some tomatoes and peeled canned tomatoes with garlic and there you have a dip with sausages. All that is missing is some home made bread.
By Lil Uni Girl - senior reviewer Saturday, 1st of January @ 04:56 am