Johan Ákerberg - Sausage!: How to Make and Serve Delicious Homemade Chorizo, Bratwurst, Sobrasada, and More

The Thousand Year History of Sausage and Its Importance to the HouseholdNot! Ingredients, Further Reading,
Inspiration, the Internet, etc. Grind the meat or purchase it already ground.

Really, you can use any type of meat, but its important that the meat is not too lean, so pork is most commonly used. If you opt for a lean meat like game or poultry, youll need to add extra fat. If youre using store-bought ground meat, check to make sure its not too lean. It ought to contain between 2025% fat! There are two types of sausages: The one that has been prepared and cooked ahead of time, and the one that remains raw until right before serving, when it is cooked, fried, or grilled. But youll read more about this in the following recipes.

Pork is the ultimate meat for homemade sausage.

It produces a juicy sausage, and the fat content is easy to control. As a result, pork is the main ingredient used in most sausages. Or its added to recipes in which the predominant meat is too lean. In some cultures, pork is combined with other meats or ingredients because of its delicious taste. For example, this can be seen in Asian dishes in which pork and seafood are combined. Sausage is rarely made from the most exclusive of meat, because these just dont contain enough fat.

Instead, sausage is made from ham, loin, shoulder, side, or stew meat. Smoked pork, bacon, and natural lard are also great because of their amazing taste. When it comes to delicious food, the pig is mans best friend. Even the Vikings agreed; according to Norse mythology, Odins pig, Srimner, was slaughtered and eaten every night and resurrected in the morning. It was the ultimate joy in Valhalla!!! (Oops, we couldnt help but infuse some history. (Entrecte is perfect, but lets just say that this would be a little over the top.) If youre using nearly fat free meat, you should add some lard in order to make the sausage juicy. (Entrecte is perfect, but lets just say that this would be a little over the top.) If youre using nearly fat free meat, you should add some lard in order to make the sausage juicy.

Use beef loin, prime rib, side, shoulder, or stew beef. If youre purchasing ground meat instead, get a mix of approximately 80% beef and 20% pork.

Sausage made from game is mouthwateringly good, and it can be used in a wide variety of dishes and paired with some exciting condiments. Game is tasty and lean, so youll have to add fat, such as cream, pork, or lard, to the mixture. This will make the sausage juicier than it would be otherwise. Lamb has a relatively high fat content and is great for our purposes. Lamb has a relatively high fat content and is great for our purposes.

Lamb steak, shank, and shoulder all provide a lot of flavor and make excellent sausage. Lambs characteristic flavor blends perfectly with the distinct, strong flavors of garlic, green spices, harissa (chili paste), and other strong chili spices.

You can use chicken, turkey, duck, or even ostrich. (Grouse that youve hunted yourself should probably be consumed in forms other than sausage!) When it comes to sausage made from poultry, dont use the breast filletstheyre just too lean. Rather, go for the thigh fillets. And remember to use the skin when you grind the meat.

If youre making turkey sausage, you should also use the wing meat. One exception is when youre making duck sausage; then you should use the breast. Just be sure to include the fat trimmings as well.

Go for fish with high fat content, such as salmon, herring, or cod. Pike is also good for binding the forcemeat. When you are making fish sausage, think pate.

In fact, you could say that youre actually making crab cakes in sausage form. For most fish sausages, you'll need something that binds the forcemeat, such as egg or cream, and this will also serve to make the sausage juicier. Fish sausage can be stuffed in regular casings, but it can also be molded with plastic wrap before being steamed, or breaded and fried.

When it comes to making vegetarian sausage, its actually really simple: You can make sausage out of almost anything. Tofu, mushroom, corn, beans, bulgur, quorn, soy products... youll just need to add egg or cream to bind the forcemeat.

This is also an opportunity to compose exciting and spicy flavor combinations. (However, if youre looking for flavor sensations and want to experience something extraordinary, we refer you to the pork section.)

There are two commandments when it comes to making sausage: - Keep it clean! - Keep it cool! Wash your equipment carefully (cutting boards, knives, meat grinders, scales) with soap and hot water. Be mindful to wash your hands with soap and water continuously throughout the process. Its important to keep the meat and other ingredients cool in order to minimize bacterial growth. (But, of course, its perfectly fine to thaw the meat!) Any meat that is to be ground should be cut into one inch squares. For the sake of cleaning up later, you might want to cut on a plastic cutting board that can be washed in a dishwasher.