What are the best tips for sausage production?

Creating sausages at home can be a good way to make this meat healthier, uniquely flavored or both. The best tips on how to achieve this include all the ingredients and grinders are as cold as possible before the sausage and maintaining the meat ratio to the fat in three to one. Mixing the spices and spices before adding to the meat mixture can help ensure that they are evenly distributed in sausages. Rather than a mixture of meat, fat and spices, the ingredients of room temperature usually develop a pasty texture that can destroy the finished product. One of the best tips for making sausages at home is to ensure that all ingredients, including spices, are cold before mixing or grinding. If you want to do it, leave the meat and mixed spices in the fridge for two to three hours prior to make sausages.

Grind blades and sausage fastening should also be cold. This can be achieved by placing pieces in the freezer for thirty minutes to an hour before use. At the work of the PONechte all ingredients in the refrigerator until you need them; It removes everything and slowly so that the sausages can leave the last ingredients too warm.

If you produce sausages at home to create a healthier product than you can buy in a store, you may be tempted to limit the amount of fat in the bowl. However, this can be a recipe for a disaster. The fat content of the sausage is not just what adds a taste to the bowl, but also what keeps the meat wet and helps it to keep its shape while cooking. In most cases, you should have three parts of meat into one part of the fat. For healthier sausages, you can use fat -friendly fats such as rapeseed oil or Olive oil in combination with slimmer meat. Otherwise, use 70%meat in the production of sausages.

6 Dry ingredients would be spices and spices and wet would be meat and other liquid spices. Mixing the spices separately will help ensure that the resulting product is not an unevennessThey are spicy. In some cases, depending on the recipe, you may need to deviate from this tip by mixing the spices and then adding cold water to the mixture before mixing with the meat.