Filling Up on Sausage Perfection: Sausage Making Process

 

A Beautiful Meat Artform and Charcuterie is all about the way that people make the sausage by paying respect to the process, letting things to mix, the time that seasoning sits and strengthens. It's about knowing your sausage and knowing that it matters what is that certain temperature, the fats are a certain amount to, because the meat and the fat are being bound together as a meaty emulsion. It is really something practiced by people who have access to fresh meat and these days there is a lot of meat available out there to make all sorts of sausages. 

Cold Ingredients and Tools, everything should be kept cold in the refrigerator so that things go smoothly and parts don't break down, because a mushy-grind tastes mushy and a clean grind makes the emulsion has texture while still combining well together. A note is to make sure the casings are not cold, and left in warm water, so it can be fitted later on on to the grinder. So everything else has to be cold, even the parts of the grinder itself are suggested to be thrown in the fridge to get it cold before its used. Unless the desired outcome is filling similar to a puree or meat-mush. It starts with animal-casings and with a seasoning mixture, and the fat so that it isn't too lean and that it doesn't get too dry. 

A sausage standard would be to follow 20% fat, 65% lean meat, 15% fatty meat, and then cut it into cubes mixing it with the spices with a liquid to keep it moist until evenly covered. The grinder uses several parts: The Auger (top-feeding tray), The Plunger (meat pusher), Grinding Plate (grind size), Sausage Stuffing Tube (meat-feeder pipe).