Sausages come primarily in two types, coarse ground sausage, and emulsion type sausage. It depends on the grinding process to determine which type of sausage to prepare. Here is a step-by-step guide to preparing sausage at home using simple ingredients.

Mincing or grinding:

In this process, you have to decide the type of sausage you want to prepare. For emulsion type, you have to go for fine grinding. For the coarse type, you don’t have to mince the meat for long. Preferably use a meat mincer for this process. Grind the meat and fat separately.

Chopping and emulsifying:

This process is for emulsion-type sausage where it is further chopped in a bowl chopper. Then the fat is added along with spices and condiments and the meat is emulsified. Low temperature is maintained throughout.

Stuffing:

Grounded or emulsified sausage is then stuffed into sausage casings.

Tips on sausage seasoning

Seasoning is an important part of making sausages because it is what brings more flavor to the meat.

It is important to know that all types of spices or condiments are not suitable for all types of meat. So, here is a list of different sausage meats along with their paired seasonings.

Lamb: This meat can be flavored using garlic, basil, mint, onion, Marjoram, salt, and pepper.

Beef: Sausage made from beef can be seasoned with rosemary, thyme, oregano, onion, garlic, black pepper, and salt.

Pork: For pork sausage use paprika, sage, ginger, cilantro, fennel, black pepper, and salt as seasoning.

Poultry: Sausages made from poultry meat are usually seasoned with black pepper, garlic, parsley, paprika, basil, mace, and salt.

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