Making Sausages Cooking Tips

Have you ever wondered what happens in your favorite sausage? Have you ever concerned about the quality of the ingredients in the sausages that his family can not get enough of? Though expensive butcher's sausages "can only contain the ingredients of the best, the cheapest mass-produced varieties are not. The only way to ensure that their sausages are delicious and nutritious is to make yourself. If you are thinking that is embedded an art butchers mysterious and beyond the average cook, prepare to think again! Read on and discover why it's fun, easy and satisfying for their sausages at home.

Before starting to make sausages, you should think about filling in their guts. There are many types of sausage in the market equipment ranging from hand-chopped, low-cost machines with a funnel of accessories for less than $ 20 to large electric mills for over $ 100. If you already have a meat grinder or mincer, check for available accessories for sausage stuffing. You can find these accessories will cost less than $ 10 if available for your machine. Before investing in equipment, however, may be better to find a butcher friend help with your first batch of sausages. If you buy meat and guts of it and explain what you do, he may be willing to stuff their first lot of you after you have made the sausage meat to your recipe. If he agrees, and had fun making the sausages and the results, then it would be prudent to invest in proper equipment.

Once you have the right equipment or have negotiated an agreement with your friendly local butcher, it's time to start thinking about a recipe. There are many varieties of sausages to choose from. The first game is a good idea to make a perfect sausage recipe sausage base, such as English breakfast sausage 'pileup' as it is sometimes called. This basic recipe can be adapted to produce many different types of sausages, such as Lincolnshire sausages, pork sausages and leeks and Cumberland sausage. Then, when you have more confidence to experiment with recipes, you can move to create more exotic meats.

Once you have decided on which recipe to follow is time to roll up our sleeves and start making sausage! This is great fun, especially if you have family to help. When mixing your sausage meat, it is important to some of the mixture into small patties for frying in order to check the time before stuffing it into casings for sausages. If the family is nowhere to be seen while you mix, you may find that they all tend to gravitate toward the kitchen, at this stage, the forks in their hands! When you are satisfied that the seasoning is the way you like, the next step is to fill the sausage meat into the casings. If you are doing this at home with your own computer, you may need someone to help you until you get the hang of it.

There are many online resources to find the computer and guts and recipes. Sausages.com www.sausages-In is a guide book with detailed instructions, recipes and a store to buy sausages accessories. Other sources of information can be found by browsing the Foodie many blogs on the Internet as they often have recipes from amateur cooks sausages Posted by stakeholders and links to sites specializing in sausage.

Sausages in the home is not only fun, but can also be rewarding. If you find a good recipe, sausages will equal any found in the best shops and butchers. You can get many compliments from friends and family and barbecue could be the talk of the street. The most important thing is that you will know that their sausages are the healthiest, highest quality and more nutritious than money can buy sausages.

slice the dried pork sausages to Fried Rice Noodles Recipe

Prep Time: 30 minutes
Total cooking time: 15 minutes
Yield: 4

Ingredients for fried rice noodles:

2 Chinese dried sausage (see Note)
2 tablespoons oil
2 cloves garlic, finely chopped
1 onion, finely chopped
250g (8 oz.) In Chinese roast pork, finely chopped
200g (6 1 / 2 oz.) Peeled raw shrimps
500 g (1 lb) fresh thick rice noodles, gently separating
150g (5 oz) garlic chives, cut into 3 cm cm (1 ¼) pieces
2 tablespoons Kecap Manis
3 eggs lightly beaten
1 tablespoon rice vinegar
100 g (3 1 / 2 oz.) Bean sprouts, disorderly Clipped

Instructions for fried rice noodles:

1. Start by cutting diagonally dried pork sausages in paper thin shoes. Then heat oil in a large wok. Fry the sausage, tossing regularly, until golden and crunchy. With a slotted spoon, remove from wok and let it dry on paper.

2. Then, reheat the oil in the wok, then add the garlic, onion, chile and pork and saute for about 2 minutes or less. Then add shrimp and stir constantly until the prawns change color.

3. After you add noodles, Kecap Manis and chives and mix well. Cook for 1 minute until the noodles begin to soften. Pour the combined eggs and vinegar over 1 minute. Be careful not to cook the noodles, or let the egg noodles coated. Stir in bean sprouts.

4. Next, place a pleasure serving large, the dispersion of the sausage on top and take a bit to mix a few slices between the noodles.

Nutritional value of rice noodles fried:

Protein 47 g:
17 g fat;
Carbohydrate 30 g;
3 g dietary fiber;
285mg Cholesterol;
Energy 1996kj (470cal)

Note to fried rice noodles:

China's pork sausages (lup Chiang) should always be cooked before eating.

Homemade Pork Sausage Meat Grinders

There are a variety of small meat grinders kitchen appliance on the market, from electric grinders sausage stuffer attachment to the crank by hand style base for meat and other milling. The latter model usually comes with a head of fine to coarse grinding mill. You can even buy packets of spices ready for use for different types of sausages.

Choose the small machine meat grinder in the kitchen that suits your pocket best.

You will find a substantial difference between homemade and store bought sausage breakfast. Once you have tasted at home, I will never buy the commercial rate again. Commercial sausages can contain up to 50% fat, which you've probably noticed in your pan. That can be avoided by home because you choose the amount of fat that you want included in your sausage.

What is especially nice is that you can start with simple sausage and move to actually make a small sausage stuffer sausage machine in the kitchen. Again, there are a variety of styles available that are suitable for your pocket.

Varies types of sausages and smoked fully cooked ready to eat, fresh and ready to cook, either in style or link style burger. You can also make a loaf pan, put them in boxes or mesh networks.

A pork shoulder butt is the best cut for making sausages. Be sure to remove as much fat as you can, leaving some for flavor. Also, all the glands, splinters of bone, tendons and ligaments, as the meat is cut into strips 1 ½ inches for easier feeding into the mill.

Grind the meat, the first time in a coarse grind, then mix in your spices and grind again in a finer grind. If not met to grind, grind again! Make patties or roll into bonds and cut to size. Form and place patties or links in the squares of freezer paper, place them in a freezer bag (quantity depending on the needs of your family) and freeze. Frozen breakfast sausages should be used within 6 months of freezing, which is the standard for any frozen meat.