Making homemade Fresh sausages

Today, in the UK spend millions of pounds each year in the sausages, butchers and supermarkets sell plenty of flavors, shapes and sizes and some stores even now as the sale of gourmet sausages. With the popularity of this food in increasing some people have begun to produce their own fresh homemade sausage.

Making sausage is a very entertaining and fun hobby and rewarding, with immediate results and very tasty. The equipment needed to start may be selected for a small fee and are widely available ingredients.

Making homemade sausage allows the manufacturer to provide its own style and flavor in the flesh and in all aspects of the sausage is completely at your control. Fresh sausages are made of a blend of simple ingredients, the first decision you need to do is do what the sausage meat. The most popular option is followed by beef pork, but other meats can be used also as venison and duck!


Once the type of meat you have selected the fat content should be taken into account - bacon fat has an ideal ratio for traditional breakfast sausage meat so this is a great place to start.

The second ingredient is the sausage biscuit, it is a dry mixture of looks like a mixture of filler, which contains all the herbs and spices that are used to influence the flavor of the sausages.

Last but certainly not least is the guts, skins, here are two very clear choices - natural or man? Most major manufacturers of sausages in natural casings elect the man. The advantage of a man made casing is that they require little or no preparation while a natural casing comes in a cake of salt in brine and must be treated to reduce the salt content.

After the meat and spices are combined is a simple case of filling of the sausage meat into the casing of the election, clustering, then dried and best of all sampling results.

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