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How to make sausage at home

Article by: Brandon Aleson  |  Video by: Allrecipes
Homemade sausage is well worth the effort. In this sausage-making guide we show you how to mince your own meat, stuff sausages into casing and more.
What you'll need...
• Meat mincer
• Sausage stuffing funnels
• Casings, such as hog or sheep
• Meat and seasonings

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Place the mincer in the freezer till well chilled. This helps to prevent the fat from smearing whilst mincing.
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Cut your meat of choice into 2cm cubes. Here we're using pork shoulder and pork back fat. Place in the freezer for about 30 minutes, which will help to make mincing easier.
Meat to fat ratio
A tried and tested combination of meat and fat for sausages is 80% meat and 20% fat.
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Start passing the chilled meat and fat together through the chilled mincer. The plate that you use in the mincer will vary by recipe, but most recipes call for either a small or a medium plate.
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Add the seasonings called for in your sausage recipe: this can be anything from dried spices and garlic to fresh herbs and wine. And salt, of course!
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Mix together the seasonings and mince using your hands till the mixture starts to congeal. Cover with clingfilm and chill for 1 hour or up to overnight.
Skip the stuffing
At this point, the sausage meat is ready to use in recipes like sausage rolls or pasta sauces. You can also cook a small portion of the sausage meat before stuffing to taste test your seasonings.
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Soak the casing in cold water for 30 minutes, then rinse thoroughly inside and out under a running tap.
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Attach a stuffing funnel to the mincer. The size will depend on the type of sausage being made; regular bangers call for a medium funnel, while smaller sausages like merguez and chipolatas call for a small funnel.
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Thread the casing onto the funnel, cutting off any excess.
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Start passing the sausage meat through the funnel, stopping just after reaching the end.
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Tie a knot at the end of the casing.
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Continue feeding the sausage meat through the funnel, supporting the sausage with your other hand.
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Once the meat is finished, tie a knot at the other end of the casing.
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Twist sausage into links of desired length, alternating the rotation with each link.
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Poke a small hole into each sausage to allow air to escape during cooking.
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Separate the sausages by slicing through the twisted bit of casing that links them.
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Store in the fridge for up to 3 to 4 days, or in the freezer for up to 2 months.
Leftover casings?
It's always better to have more casing than you might need in case of rips or tears. If you find yourself with leftover casings, squeeze them dry as best you can and place in an airtight container. Cover generously with salt, coating the entire casing. The casings will keep indefinitely in the fridge.
Article provided by:
Allrecipes

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