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How To Make Your Own Sausage, From Scratch

How To Make Your Own Sausage, From Scratch

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Sausage is defined as ground or minced meat mixed with fat and spices stuffed into a casing made from intestines. However, it is also the logical outcome of efficient butchery.

Once all of the prime cuts of roasts, ribs and steaks have been cut from a carcass, what is going to happen to all of the excess bits that stick to the bones or are scraped from the tendons that have been removed? The logical answer is to find a way to chop those bits up even smaller and make them taste good.

Our ancient ancestors abhorred waste and really couldn’t afford to throw away any part of an animal that had been killed for meat. They learned how to utilize every bit of an animal’s carcass, and they developed the method of making sausage that we still use today. While the art of making sausage was originally developed to preserve and easily transport the meat, it has become a highly refined process and respected within the culinary arts.

Equipment You’ll Need

Meat Grinder

Scale

Sausage stuffer

Casings

Ingredients

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Meat

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Additional fat

Preservatives

Solid flavor enhancers

Liquid flavor enhancers

Step-by-Step Process of Making Sausage

Prepare the meat and fat

Prepare the casings

Prepare any additional ingredients

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Grind

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Mix

Stuff

Form

Store

That’s all there is to making sausage at home. You can make your own to impress your friends – or, of course, to satisfy you and your family with this delicious food.

Do you have any sausage-making tips you would add? Share them in the setion below: 

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