Where buy Healthy sausages

The advantage of buying sausages from their local butcher is the personal touch

Visit your local butcher has the advantage of asking what is exactly in their sausages as you know having done it themselves or know your supplier.

Purchase sausages in the shops on packages to add many chemicals and preservatives that are not usually included in sausages butcher.

Buy online sausages

Not even have to leave home to buy sausages, you can search online by typing 'sausages' in Google or Yahoo, browse through the results and buy sausage there and then. Most sites offer a choice of next-day delivery and it is not necessary to wait long either.

Sausages healthy - low fat sausages

In today's society healthy eating and living is the new fashion, and more and more people are watching what they eat. Sausages and burgers are not usually at the top of the 'eat' when you're eating healthy, but hot dogs and hamburgers do not have to be a guilty pleasure. You can still enjoy the great taste of hot dogs and hamburgers, but without the fat and calories attached to them.

How much healthier low-fat sausages?

At the end of the day hot dogs and hamburgers are the best foods to eat all the time as part of a healthy diet, but if you have a craving for a sausage sandwich, or cooked Sunday breakfast or a barbecue on a summer day then options low in fat are definitely to choose from. The low-fat and fat-free sausage options that are available today do not suffer in taste and in any case are more pleasant, as you do not feel that sometimes you feel heavy after eating normal sausages.

How to cook low-fat sausages

Cooking low-fat sausages can be cooked in the same standard as cooking sausages. They can be fried, roasted on a barbecue, baked or boiled. Different methods of cooking healthier than others, and the grill as the fat in them remains in place of the sausage is cooked in fat.

Homemade Sicilian Sausage

Over the years I have tried a variety of sausages filled store bought Italian is good, but never match the quality of Italian sausage my grandfather as a child. I always had the recipe for this sausage taste great, but never had the time to do it.

Yes, making your own sausage is a long time and needs much help in the kitchen to prepare the family recipe. Anyone who has made known Italian sausage before you start not as the owner of the sausage of the mixer. The mixer is the person who mixes all the ingredients for the stuffing to do with the sausage.

If you do not have experience with grinding, mixing or stuffing, then get to hold the sausage in the front for the casing does not break and to ensure that all air bubbles are out. Not until you master this technique can work their way through the ranks of mill, mixer and filler.

For generations the Sicilians have been making sausages in his own special way. Every city and every home there are other family sausage. The varied types of meat and spice mixture that was used. Each home at least have one thing in common and would be the sausage grinder and filling machine.

So you can imagine how happy I was when my aunt asked if I wanted my grandfather's sausage-making equipment. Yes I know I can buy accessories for my Kitchen Aid or food processor to do the job, but we all know that not taste the same as putting the meat through fifty pounds of cold steel attached to the side of the kitchen table . There is something about spending hours grinding, mixing and filling out by hand which gives the sausage that extra love needed to create perfection.

Now, let me remind you that half way through this process will definitely begin to lose all its appurtenances of the modern era. That's why most people use the kitchen to take over when his arms tire boot in the flesh.

So if I have not scared away yet, you can continue on the equipment you need to create this miracle. First, I give the old PC version, then version of modern equipment if you decide to take the easy way.

The version of my aunt gave me was the heavy hand crank old version with a grinder and sausage attachments. There was also a grating attachment I remember my grandmother used to grate cheese and bread to make breadcrumbs.

The modern version of these tools are just a grinder, blender and sausage accessories you can buy with their Kitchen Aid Mixer. This method is much faster and less intense on the arms.

Here is my grandfather's recipe for sausage Sicily. It can be used to make into links or leave some of it in large quantities for use with your favorite pasta. I usually make a cream sauce with sausage mixture, or add bulk to my sauce.

INGREDIENTS

25 pounds of pork shoulder
hog casings (go to butcher)
1 / 4 cup whole fennel seeds
1 / pepper 2 cup fresh ground black
3 / 4 cup salt
1 / 2 cup paprika
1 / 4 cup dried basil
1 / 8 cup dried oregano
1 / 2 cup fresh parsley, chopped
1 / 4 cup minced garlic
1 / 4 cup red pepper flakes (optional)
1 / 2 cup red wine

PREPARATION

1. Soak casings in the night water.Before salt rinse use the deck and cut into 18 inch pieces.
2. Keep covered in a small bowl of warm water.
3. Cut the meat into 1 inch cubes keeping some fat in the meat so the meat stays moist. The best value for this is 80% meat 20% fat.
4. Use of grinding meat, however, grind the meat in a type field texture of pork.
5. In a large deep pan Season meat with remaining ingredients and mix well with hands until all the spices are mixed throughout.
6. For best results, I like to refrigerate the mixture overnight t let the spice mixture.
7. Remove meat from refrigerator and let it rest for 30 minutes at room temperature. It makes filling much easier and not clog the tube.
8. Try the sausage flavor by frying in a pan. Season accordingly before filling.
9. Using a fixation tube, carefully slide the cover into the tube.
10. Things of the housing with sausage mixture, being careful not to break the casing. Remove air bubbles with a toothpick. This is a job for two people. One to turn the handle to fill the sausage and one to hold the sausage as it is being done.
11.Twist the box around each 7 inches or desired time.

When the finish they are ready to cook, freeze or give away. Make sure you always get the whole family involved in making sausage or Italian food. Enjoy!

What is Germany the black pudding sausage

Most of us have eaten a hot dog at some point in our lives or at least seen someone eat one! What exactly is a sausage? Prepared food made with ground meat, animal fat, salt, spices and herbs that are blended and packaged all in one housing.

A black pudding in a nutshell is a large sausage from pigs in the blood, fat and seasonings. Boil the blood of pigs over a length of intestine to the skin (the), often in the United Kingdom of tallow or fat is added to sausage in bulk. Some places in Europe use the cream instead of fat and so are much lighter and fluffier.

In Germany, black pudding sausage, what they call "Blutwurst", is made of pork, cattle blood, barley and sometimes horse meat. In the Netherlands, is made from pig tongue. The black pudding sausage is also an important part of Asian cooking, especially in China, which they call "blood tofu" and the Philippines, call it "chocolate cake" made of beef and beef or pork and pork duck blood.

Where black pudding sausages come from?

It is believed that the first black pudding sausage originated in Stornoway, Scotland. Today places like Bury in Lancashire, United Kingdom and Clonakilty in County Cork, Ireland are well known for its black pudding sausage.

What eats a sausage with black pudding?

The most common and popular way to eat black pudding is a sausage and a cooked breakfast. The black pudding sausage also goes well with fish, fruit, lamb and pork can also be added to a stew or casserole as a flavor enhancer.

Tip using Sausage Smokers

There is nothing better than waking up with the smell of smoked sausages are cooked in a cast iron skillet. For the individual who enjoys smoked sausage taking the time to learn about sausage smokers will be beneficial.

The process of making and smoking sausage is not difficult. In less than a day, most people can become efficient enough to make their own. Smoking sausages come in many sizes and types. For most people, a small electric smoker meet the needs of a family.

Before you can smoke the sausage are some steps to follow. First, ground beef should be mixed with a mixture of sausage. One can buy the spices mixed ahead of a package, or learn to do the spice of the recipe itself. Combine ground beef seasoning and place in refrigerator overnight.

Then take a sausage stuffing machine, found at many stores in the dehydration section and the combined package stuffed into sausage casings. Casings can be purchased at many stores or online. Once all steps are followed, the sausage is now ready to be smoked sausage in the smoker. Most need to be smoked sausages about twelve hours.

Proper care of smokers smoked sausages

When the smoking process of around twelve hours is over, time to decide what to do with the sausage. Sausages can be stored in the refrigerator for about two weeks and then must be considered bad. Sausages can be left in the freezer for a year. When ready to eat, just out of the freezer and let thaw.

For the smoker, proper care will last many years. After each use, unplug the smoker from the wall. Smoking Sausage can be cleaned with a wash cloth with warm water. Be careful when handling the unit.

No smoking sausage overload since the extra meat in the drive may make it difficult to clean the inside of the smoker. While cleaning the inside, be soft around the components and do not use a cloth with water. If you try to use the smoker and the water still is not dry, it can break the smoker or a trip of a fuse in the house.

Sausage Smokers are fun and easy to use. That really can add a new dimension to cooking. Best of all, the homemade sausage is cheaper and tastes better than many store bought brands.

Why Did Make Better Sausages

Well, there are three answers to this question, and one can be found already in the first stage of the deli - the selection process of the meat. Good cuts of meat make good meat products, as everyone knows.

1. Meat quality. The flavor of the meat, especially pork, depends on his diet. If the animal eats a lot of barley in the flesh is firm and fat. If the pork is well fed with corn, meat is more tender and fatty. The meat of pigs that were fed with scraps of food or fed mainly with potatoes or beets, contain more water in it. Famous Spanish Serrano ham, even today are still made from pigs that graze freely on grass and eat a lot of acorns. Change of diet and that you will change the quality of the ham. Old sausage makers were well aware of these factors and their meat is quality food and they strived for the best. Today, all pork tastes the same because it is mass produced, growth hormones and antibiotics are added, the movement of pigs is limited, all that technology to develop the animals as soon as possible .

This large piece of meat we buy in a supermarket will probably already packed individually and injected with a liquid. If you read the label it says "up to 12% of the patented solution has been added to improve tenderness and juiciness. And the ingredients are listed on the label: potassium lactate, sodium phosphate, salt, sodium diacetate. The pork was perfect for thousands of years and suddenly our factories want to improve? Well, the truth is that this patented solution has been added to improve the conservation of meat remains in good quality and preserve the color, but this does not sound as nice as say: improve "the tenderness and juiciness .

2. Adding water. It seems that meat technology today is obsessed by adding the maximum amount of water that the meat may in the hold. Laboratories with the whole college trained scientists working on ways to better and more efficient trapping water inside. Discover all hardware vendor meat and you will see that half of all equipment manufactured today is related to injecting meat with drying solutions and shaking tumbler to evenly distribute the liquid. You can shake your whole life and it will not distribute the solution homogeneously as immersing a ham for 30 days in a container. And the end result? Juiciness of course more, after everything you eat more water now. But what happened to the flavor of the meat home? Well, it's gone now so you must use all sorts of improvements in flavor to compensate.

Suppose, for many years you've had your favorite Earl Gray tea and you've always used a tea bag per cup of water. What would happen if you still use a tea bag, but add water 50% more in your tea? Will it taste the same or go lower taste? I think the answer is obvious. The same thing happens to the meat, it may be more lucrative, but it will be a watered down flavor.

Commercially prepared solutions of hardening to introducing up to 80% of the solution into the meat. In simpler terms, you can add 8 pounds of solution (water, salt and chemicals) in 10 pounds of meat. After cooking, smoking and other processes in the finished product will weigh 13 pounds which is 30% gain compared to the initial weight of meat

3. Extra ingredients. Looking at the original recipes that you can see how little spice was needed to give a flavor necessary for a particular sausage. And so they did and they were great. No binders, fillers or chemicals were used, only the meat, salt, pepper, sugar and spices. The only chemical that was used was potassium nitrate and this ingredient has been mandated by law in Poland and elsewhere in the world. Nitrates are still used in all countries, although in different form called nitrite. If you look at the labels of sausages, you will see how many ingredients go inside the sausage factory. All these extras are worth a total of some and distort the flavor of the sausage. To offset this, we must increase the amount of spices and use the flavor.

We choose not to plants in meat that make these products we understand that they must walk a fine line between profits and quality. Our goal is to convince you that you can make those sausages at home how they were once made. And that's what people increasingly do.

What Sausage for Pizza

Big Sausage Pizzas are best! The pizza is Italian cuisine. Pizza is generally made up of bread on top of it chopped onion, tomato, capsicum is omitted. Usual toppings which used for pizza sauce, tomato and cheese. The pizza is very popular and famous dish from around the world. Nowadays, all ingredients are used for toppings on pizza. It includes tomato ketchup or tomato sauce, cheese, garlic, vegetables like onion, tomato, peppers, sweet corn, chicken, beef, meat etc.

Around the world, pizza is being eaten. Non vegetarian also finds various types of pizzas in the restaurant. In Italy, Sausage Pizza is the most popular. The sausage is a kind of food that contains little by little animal fat, meat, spices, salt and other ingredients. Typically Sausage is a technique for preserving food. And can be used as an ingredient in certain dishes. Sausage is a meat mainly obtained by pork, veal, beef. The sausage is made up of from nutritious, edible part of the animal such as blood, offal, scraps, fats.

Sausages are the following:

Fresh Sausages: These are made from meats that are not addressed before. It is therefore necessary to cook it before eating.

Sausages cooked: They are made from fresh meat. It can be eaten immediately.

Sausage: they can be kept for long. They are dry.

In Italy, there are essentially two types of sausages:

Raw and cooked sausages

Vegetarian sausages are made from scratch. It can be made from soy, nuts, vegetables and tofu.

Procedure that allows sausage:

Making sausage is not a single event. It includes several steps and each step must be done carefully.

The first step is to select the ingredients. If you want good sausage, then entry should be good enough. The meat that you will use to prepare sausage should be clean and free of bacteria, binding, high quality that we normally use in our food and loud enough. Spices, ingredients must be blended correct amount. To protect or preserve bacterial sodium nitrate should be used because it is resistant to bacteria. It also enhances the flavor of the sausage.

The second step is grinding and mixing: The meat must be stored at low temperature. Grind the various meat, then add spices and different ingredients in the slurry. This mixture should grind again. It improves the texture and taste of the product.

Third step is stuffing: This mixture is then placed in the forming device. So he will get the form. After it should be covered by the intestines. These envelopes should be soaked in warm water for 30 minutes. Each envelope must be washed under cold water.

Finally, these sausages are to be smoked. After stuffing, these sausages should be hung to dry. Put in smoker and cook until temperature of 170 F. After removing from smoker, spray it with warm water. He then shower with cold water to reduce temperature to 100 F. Again it dry for one to two hours and place in cooler.

There are various types of pizzas are available as fast sausage sausage pizza, pizza with sausage and garlic, Turkey sausage pizza.

What Polish Sausage Kielbasa

Undoubtedly the word Kielbasa has worldwide recognition, but it is also often misunderstood. Kielbasa is the general name for the Polish sausage. You can not walk into a store Polish and say please give me a pound of kielbasa. The sales lady, surrounded by 50 different kinds of kielbasa, will inevitably respond: yes, but where? There are over 100 types of kielbasa, and the word itself only makes sense to follow up with the proper name: Kielbasa Rzeszowska, Krakowska Kielbasa, Kielbasa Tuchowska, Kielbasa Mysliwska, etc. It is like entering a deli and asking for some cheese. Yes, but where: American, Provolone, Swiss, Gorgonzola, Gouda, Muenster - you must provide some details. There is no specific sausage called kielbasa but there are plenty of sausages that have the word kielbasa as part of the name.

We know of only one sausage that bears the word "Polish" in its name and who is Polish Smoked Sausage (Polska Kielbasa Wedzona). This is probably what the early immigrants brought with them to America. The problem we face here is that you can find Polish Smoked Sausage in almost all supermarkets in the United States, and no two are made the same way. However, Polish smoked sausage was well defined for centuries and everybody in Poland who knows what happens inside. We do not intend to become judges in this case, but instead rely on government standards for Polish Smoked Sausage Polish. These rules have remained unchanged over the past 60 years.

Before we anger many people who have smoked Polish sausages in their own way for years, we will clarify one additional point. It is to add an ingredient that you or your children, like your sausage. You still have the right to say that you have made a better sausage than the famous smoked Polish sausage. You may say that your grandfather came from Poland is the best Polish sausage in the world and that we honor. Maybe he used chicken broth instead of water or maybe he said something else. What we're trying to say is he was doing his own version of the famous classical or Polish sausage and the other might have tasted better for you and your family. We do not dispute this fact. Of course you can add what you want your sausage, but it will not be the original Polish Smoked Sausage (Polska Kielbasa Wedzona) or any other name brand sausage. Once you start changing ingredients, you create your own recipe and you may well come with your own name.

1. For centuries, Polish Smoked Sausage is made of pork, salt, pepper, garlic and marjoram (optional). Then in 1964 the Polish government introduced a second version of the sausage was made of 80% pork and 20% of beef. All other ingredients: salt, pepper, sugar, garlic and marjoram are the same in both recipes. Marjoram is optional, but garlic is a must.

2. The meat is cured before being mixed with spices. In the U.S. Cure # 1 (sodium nitrite plus salt) is used in Europe Peklosol (sodium nitrite plus salt) is common.

3. The sausage is enclosed in a fat pig: 36 - 38 mm and formed into 12 "(35 cm) links.

4. The traditional way was to cold smoke for 1 to 1.5 days (it had to last long).

5. In most cases, it is hot smoked today

A small test was conducted to see how the major U.S. manufacturers make Polish sausage. Four sausages called Polish Kielbasa or Polish Sausage were bought at the local supermarket in Florida and each has been produced by a large and well known plant, meat. The number of ingredients and chemicals used varied from 10 to 20 and different combinations of meats were used: pork-beef-turkey, beef only, pork-beef. Except the name, none of the sausages had something to do with the original.

It appears that manufacturers of sausage that is smoked (or have liquid smoke added) and buried in a 36 mm casing a foot long can be called Polish Smoked Sausage or Polish Kielbasa. It becomes quite clear that manufacturers put the ingredients they want inside the envelope and the name Polish Kielbasa is used only for the credibility and earn consumer confidence.

The problem is further amplified by various sites on the Internet offering countless recipes for Polish sausage. However, the Polish sausage mysterious smoke is just annoying to do and all she needs is pork, salt, pepper and garlic.

History Sausages

Sausages are the result of economic slaughter. Traditionally, sausage makers made use of tissues and organs are perfectly edible and nutritious but not particularly attractive - as leftovers, offal, blood and fat - a form that allows for preservation: typically, salted and buried in a TUBULAR made from the cleaned intestine of the animal carrying the cylindrical feature. Therefore, sausages, salami and sausages are among the oldest prepared foods, cooked and eaten immediately or dried to varying degrees.

The sausages were first built by the first humans, stuffing roasted intestines in the stomach. From 589 BC, a Chinese sausage làcháng mentioned consisting of goat and lamb meat. The Greek poet Homer mentioned a kind of sausage in the Odyssey, and Epicharmus wrote a comedy called sausage. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the illiterate tribes occupying the greater part of Europe.

Sausage in Italy has its roots in Lucania, now known as Basilicata. Philosophers like Cicero and Martial said a sort of sausage called Lucanica, now widespread in Italy, was introduced by slaves Lucanian under the Roman Empire. During the reign of Roman emperor Nero, sausages were associated with the Lupercalia festival. In the early 10th century in the Byzantine Empire, Leo VI the Wise prohibits the production of blood sausages following cases of food poisoning.

Traditionally, sausage casings were made of the cleaned intestines, stomach or in the case of haggis and other traditional desserts. Today, however, natural casings are often replaced by collagen, cellulose or plastic cases, particularly in the case of industrially manufactured sausages. Some forms of sausage, such as sausage slices are prepared without envelope. Additionally, luncheon meat and sausage [ambiguous] are now available without casings in tins and jars.

The most basic sausage consists of meat, cut into pieces or ground and filled in an envelope. Meat May be from any animal, but traditionally is pork, beef or veal. Meat fat ratio depends on the style and producer, but the United States, fat content is legally limited to a maximum of 30%, 35% or 50%, by weight, depending on style. The U.S. Department of Agriculture defines the content of sausages and generally prohibits fillers and diluents . Most traditional styles of sausage from Europe and Asia use no bread-based filler and are 100% meat and fat to the exclusion of flavors . In the United Kingdom and other countries with English cooking traditions, bread and starch loads consists of up to 25% of ingredients. The filler used in many sausages helps them keep their shape as they are cooked. As the meat contracts in the heat, so the filling expands and absorbs moisture lost from the meat.