There are many great uses you can get out of your meat grinder, including stuffing sausages. Instead of buying sausage at the store, you can use your left over meat to make your own home made delicious sausage.
The sausage stuffer is not just easy to use, but it saves a humongous amount of time and effort.
The results are excellent and many times better than those store-sausages, packed with fillers and junks.
Cooking homemade sausages is not rocket science: All you need to do is grind the meat and season it, and leave the rest to the pro- the sausage stuffer.
Table of Contents
How to Make Homemade Sausages Using a Sausage Stuffer
- Prepare meat mixture: Choose desired type of meat (pork, beef, chicken) and grind it in your favorite meat grinder. Mix in spices, seasonings, and any other desired ingredients (herbs, cheese).
- Fill sausage stuffer: Assemble the sausage stuffer according to the manufacturer’s instructions. Fill the hopper with the meat mixture.
- Stuff mixture into casings: Choose desired type of sausage casing (e.g. natural or collagen). Load the casing onto the sausage stuffer’s nozzle and begin turning the crank handle to stuff the meat mixture into the casing.
- Twist into sausages: Continue turning the crank handle to stuff the sausage until the desired length is reached, then twist the casing at regular intervals to form individual sausages.
- Tie off ends: Cut the sausage casing at both ends to separate the individual sausages. Tie a knot at each end of the sausage to secure the stuffing.
- Cook or store: Cook the sausages immediately, refrigerate for later use, or freeze for longer storage. To cook, grill, pan-fry, or bake the sausages until they reach an internal temperature of 165°F (74°C).
A Few Tips to Stuffing Sausage:
- Soak the casings in warm water.
- Apply a generous amount of vegetable oil on the stuffer tube so that the casings won’t stick to the tube.
- Tie the ends of the casings or clip it up with twines and pierce some air-holes right around the terms of the casings.
Multiple Types of Sausage Casings to Choose From
- Natural Casings: Made from the intestines of animals, typically pork or sheep, these are the traditional type of casing for sausage making.
- Collagen Casings: Made from processed collagen, these are a popular alternative to natural casings as they are easier to use, consistent in size and shape, and can be used for a wider variety of sausages.
- Synthetic Casings: Made from plastic or cellulose, these casings are convenient and versatile but may have a noticeable impact on the taste and texture of the sausage.
- Smoke-Infused Casings: These casings are specifically designed to absorb smoke flavor during cooking, adding an extra smoky taste to the sausage.
- Edible Casings: Made from ingredients such as rice flour or potato starch, these casings are safe to eat and can add a unique texture or flavor to the sausage.
Check out these LEM Sausage Casings from Amazon to get your started: Natural Hog Casings
Making your sausages at home ensures that you don’t eat junk meat and spices.
The sausage stuffer is like a cherry on the cake that makes the job easier. Amidst the market full of packed trashes, do not withhold yourself from tasting these drops of heaven.
Eat clean, eat healthily, and enjoy your good home made sausage.