Handy Hints For Sausage Making - Sunbeam MultiMincer FG5600 Instruction And Recipe Booklet

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.
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• 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.