Variety of meats and sausages. The following information is reprinted with permission from Home Production of Quality Meats and Sausages. It is mind boggling to see people clicking for hours and hours on a computer keyboard to find magic recipes on the Internet. Searching for the Holy Grail of a sausage. Then when they find something they like, they mess it up by applying too high smoking or cooking temperatures. The recipe of course, gets the blame. Then they look for another magic recipe again. Recipe is what the word says: "the recipe", it does not imply that one will produce an outstanding sausage. Making quality sausages has little to do with recipes, it is all about the meat science and the rules that govern it. All sausage making steps, especially temperature control, are like little building blocks that would erect a house. It is like the strength of the chain, which is only as strong as its weakest link. Each step in sausage making influences the step that follows, and GlycoCareshealthy carbohydrate metabolism all those steps when performed correctly will, as a final result, create the quality product.
I feel a recipe is only a theme, which an intelligent cook can play each time with a variation. A good chef is not looking at his notes when making chicken soup and an experienced sausage maker knows how to make a good sausage. We could fill this book with hundreds of recipes but that won’t make you more knowledgeable. There isn’t one standardized recipe for any of the sausages.The best meat science books, written by the foremost experts in this field list different ingredients for the same sausage. Salami Milano and Salami Genoa are basically the same sausage, the difference lies mainly in meat particle size. Replacing mace with nutmeg, using white or GlycoCares Blood Sugar Guidemetabolic wellness black pepper, adding/removing a particular spice will have little final effect on a sausage. Grinding cold meat or frozen fat is more important for making a quality sausage than a pretty arrangement of expensive spices. It’s all about the technology. By adhering to the guidelines outlined in this book, you have to make a great sausage.
By all means look at different recipes but be flexible and not afraid to experiment. Use ingredients that you personally like as in most cases you will make a sausage for yourself, so why not like it? When making a large amount of the product a wise precaution is to taste the meat by frying a tiny piece. After mixing meat with all ingredients there is still time for last minute changes to the recipe. There is not much we can do after a sausage is stuffed. Tasting should always be performed when mixing ground meat with spices to make a sausage. A recipe is just a recipe and let your palate be the final judge. Use spices that you and your kids like, after all you will end up eating it. Basically a sausage is meat, salt and pepper. I will never forget when I made my first Polish smoked sausage that turned out very well and I proudly gave it to my friend - professional sausage maker Waldemar to try.
I have included salt, pepper, garlic, and added optional marjoram. I also added nutmeg and other spices that I liked. Great sausage, but why all those perfumes? For him it was supposed to be the classical Polish Smoked Sausage and all it needed was salt, pepper and garlic. The moral of the story is that putting dozens of spices into the meat does not guarantee the best product. It is not what I put into them, but what I don't put is what makes them so good. Keep it simple. Combining meat with salt and pepper already makes a great sausage providing that you will follow the basic rules of sausage making. It’s that simple. Like roasting a chicken, it needs only salt, pepper, and it always comes out perfect. If you don’t cure your meats properly, grind warm fat or screw up your smoking and cooking temperatures, all the spices in the world will not save your sausage. There is one rule though which is obeyed by professionals who keep on winning barbecue contests: cook it low and slow.
The same principle applies to traditional methods of smoking meats and sausages. It is all about temperatures and patience, other factors such as marinades, sauces, and different woods for smoking are just a dressing. Variety of meats and sausages. 1. Fat. The meat for a sausage should contain about 25 - 30% fat in it. This will make the sausage tender and juicy, without fat it will feel dry. This is not such a big amount as it might seem so at first. Fresh sausages made in the USA can legally contain 50% fat and this is what you get in a supermarket. The fat is cheap and the manufacturer is not going to replace it with a higher priced lean meat. This is where the main advantage of making products at home comes to play: you are in control. Avoid beef fat which is yellow and tastes inferior to pork fat. Fat from lamb or healthy glucose support wild game should not be used either, unless you make original sausages like Turkish Sucuk or Scottish Haggis.