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Making Sausage at Home

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Making Sausage at Home FNH-00263 UNIVERSITY OF ALASKA FAIRBANKS UNIVERSITY OF ALASKA FAIRBANKS Making Sausage at Home Sausage is a mixture of meat and spices that can be Meat used in patties, in bulk or stuffed into casings. Commercial sausages contain from 20 to 30 percent fat. By preparing them at home, you control the Making sausage at home can be a great family proj- amount of fat in the product. The fat/lean ratio con- ect. You can create your own recipe, make a sausage tributes to the juiciness of the product. If the prod- that isn’t readily available in the store or even adjust uct is too lean, a dry, tasteless sausage may result. recipes to suit your own taste. Low-fat sausages can vary from 5 to 15 percent fat in Sausage making is an art that has been practiced the product. for centuries all over the world, probably starting as If you are using game meat such as moose or cari- soon as people learned that salt is an effective pre- bou, the meat is very lean, often less than 5 percent servative. Today, more than 250 varieties of sausage fat. Fat may be added in the form of suet, fat back are sold, many of them named after the town and/or or trimmings. Moose fat may be used, but it may country of origin. have a strong flavor. You might even combine pork Sausage is an excellent source of high-quality pro- — which has a higher degree of natural fat — with tein, containing all the essential amino acids in game meat, which is leaner. appropriate amounts necessary for growth, mainte- Salt nance and repair of body tissue. It is also a great way Canning and pickling salt is a pure salt and should to add variety to your meals. be used in making sausage. Table salt or iodized salt Sausage can be made from beef, veal, pork, lamb, may have impurities that can result in off flavors. poultry, moose, caribou, bear, fish or from any com- bination of these meats. This fact sheet will focus on Herbs, Spices and Pepper making fresh sausage — ground meat with spices Make sure your spices and herbs are fresh. Spices and no preservatives. Sausage should be cooked and herbs older than 18 months may have decreased fresh or kept in the refrigerator. For long-term stor- flavors. Taste to make sure the flavors are fresh and age, keep in the freezer. strong. Ingredients Ice Good sausage starts with good ingredients. You can’t Ice is needed to keep the ground meat mixture cold. improve the flavor or the quality of meat by making Casings it into sausage. Off flavors or germs in the raw meat Casing materials may be natural or man-made. will become part of the final product. Make sure Natural casings are the gastrointestinal tracts of your meat is of good quality and carefully handled cattle, sheep and hogs. These are digestible and are to avoid bacterial growth. Be sure to follow the permeable to moisture and smoke. food safety guidelines in this publication. The meat should be fresh, high quality and have the proper Natural casings are stored in salt in the freezer. meat to fat ratio. Rinse the casings before using them and let them soak in water for at least 30 minutes. Flush the cas- ings under cold water, running cold water through Procedures the casing. Unused casings are drained, covered with 1. Use a ¹⁄8-inch grinding plate. Keep the meat and fat salt and refrozen. very cold prior to grinding. Meat is easier to grind if it is slightly frozen. Cutting meat into long strips Man-made casings are either fibrous or collagen allows for easier grinding. If you are using onions, casings. These casings are uniform in size and come bread or potatoes, they can be ground at this time. in sizes suited to different types of sausages. Fibrous 2. After the meat is ground, add some ice cubes to casings must be removed before eating. clear the grinding plates and keep the meat mixture Extra Ingredients very cold. Other ingredients can be added for additional 3. Work with small quantities of meat. The danger flavors, such as onions, eggs, protein powder, rice, of bacterial contamination increases with bigger flour, dried milk, celery, potatoes and bread. batches. Refrigerate the rest of the mixture when not working with it. A total of 5 pounds of meat Equipment and Ingredients is a good-sized batch to work with. y Meat (80/20 to 90/10 mixture of meat and fat) 4. Mix the spices and herbs for your recipe in 2 cups y Grinder with ¹⁄8-inch grinding plate of ice water (for 5 pounds of meat). The result- y Sharp knives ing slurry dissolves the spices allowing for easier y Cutting board mixture through the meat. It also keeps the tem- y Large mixing bowls (or other food-safe containers) perature of the meat down during mixing. y Measuring spoons 5. Thorough mixing of the meat is crucial. Mixing y Casings (for links) or freezer storage bags (for by hand is cold, hard work. Don’t quit too soon. bulk patties) Mix until the sausage has a uniform color and the y Spices spices are distributed evenly. y Freezer 6. Cook a small patty of the sausage and test the fla- y Sausage stuffer (for links) vor. It isn’t necessary to stuff the sausage. It can be y Hand soap and water left in bulk form or made into patties. If you choose y Paper towels to stuff it, the sausage is placed in some type of a y Sanitizing solution (1 tablespoon bleach to 1 gal- forming devise that stuffs the meat mixture into lon water) a casing. Natural casings can be twisted to make links. Links will hold if they are twisted in the op- Food Safety posite directions of each other. Meat should be kept out of the temperature danger 7. Sausage should be refrigerated immediately. Pack- zone, from 40°F to 140°F. Cool temperatures are es- age links or bulk sausage in a plastic freezer bag or sential to keeping meat safe. in freezer paper. Freeze for longer storage. 8. Sausage can be boiled, baked, grilled or cooked in The two cardinal rules of food safety are to keep a skillet. All ground meat should be cooked to an meat cold and to keep meat clean — in that order. internal temperature of 160°F; turkey or poultry Sanitation is important. Clean all surfaces that will should be cooked to 165°F and bear meat to 185°F. touch the meat: hands, cutting boards, grinder plates, knives, mixing bowls, etc. Use a dilute solu- Tips tion of chlorine bleach (1 tablespoon bleach to 1 y When grinding, run a piece of bread or potato gallon of water). through the grinder last. It helps clear the grinding If meat is held at a temperature below 40°F it will plates of fat and helps with the cleaning process. y stay fresh and wholesome for several days. It is espe- If you aren’t sure about your recipe, divide the cially important to keep the game meat cold, since it meat in half. Mix half the spices and herbs in 1 is particularly difficult to keep it absolutely clean. cup water. Mix with the meat, cook it, and taste for flavor. If the flavor is good, repeat the recipe with the other half of the meat. If it isn’t flavored 2 enough, put more spices and herbs in the second Cut pork and put through meat grinder using coarse half of the meat. blade. Flush with 3 ice cubes. y Always use food-safe containers to mix sausage. Using a large 5-gallon bucket may work easily, but Add spices and mix with a wooden spoon. be sure it is of food-safe construction and has been Grind on a finer blade. This helps distribute the fat, used for food storage only. lean and seasonings. y Be sure to grind ice or use ice water in mixing. It will keep your product cold and safe throughout Easiest Fresh Sausage the mixing process. 2½ pounds ground game meat (moose, caribou, reindeer) Food Safety Guidelines 2½ pounds ground pork Bacteria can spread throughout a work area and 2 tablespoons garlic powder contaminate equipment and work surfaces. To re- 2 tablespoons dried onion (or one fresh onion, duce your risk of foodborne illnesses ground with meat) y Wash your hands for at least 20 seconds with soap 1 teaspoon salt and water before beginning work, after changing 1 tablespoon black pepper tasks or after doing anything that could contaminate Optional: 1 tablespoon fennel seed, 1 tablespoon red your hands (e.g., sneezing or using the bathroom). pepper or other favorite spices to taste y Start with clean equipment and clean thoroughly Grind meat. Mix ingredients thoroughly with clean after using. Be sure all surfaces that come into hands. Keep meat cold (under 40°F) as you work. contact with meat are clean. y Sanitize surfaces with a solution of 1 tablespoon To test spice mix, cook a small sample patty in a fry- bleach per gallon of water. Allow to air dry. ing pan. Spices may be adjusted to taste. It’s always y If using frozen meat in sausage, thaw it in a cooler easier to add more spices than to take them away. or on the lowest shelf of the refrigerator to prevent However, you can dilute a batch that is too salty or juices from dripping on ready-to-eat foods.
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