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.

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.