Homemade Sausages. A Guide for Meat Lovers Using Meat Grinders

Making your own sausages at home is a rewarding experience, allowing you to control the ingredients and flavours. Whether you’re in Ireland or elsewhere, having the right meat grinder is essential.

Choosing the Right Meat Grinder in Ireland

When searching for a meat grinder in Ireland, consider options like the Kenwood MG510, which is known for its durability and efficiency. Retailers such as Harvey Norman and Joyces offer a variety of models to suit different needs.

The Meat Grinding Process

1. Preparation. Select high-quality meat, such as pork shoulder, which has the ideal fat content for sausages.
2. Cutting. Cut the meat into small cubes to make grinding easier.
3. Grinding. Use a coarse grinding plate for the first pass and a finer plate for the second pass to achieve the desired texture.
4. Seasoning. Mix the ground meat with your preferred seasonings. Common ingredients include salt, pepper, garlic, and herbs.
5. Stuffing. Use sausage casings to stuff the seasoned meat. Ensure the casings are soaked and rinsed before use.

Finding a Meat Grinder Machine Near You If you’re looking for a meat grinder machine near you, stores like Lowe’s and Tractor Supply Co. offer a variety of options. These stores provide both manual and electric grinders, catering to different needs and budgets.

Tips for Beginners in Meat Grinding

1. Choose the Right Meat. Opt for cuts with a good balance of meat and fat, like pork shoulder or beef chuck. Fat is essential for juicy and flavorful sausages.
2. Keep Everything Cold. Cold meat grinds better and prevents the fat from melting. Chill your meat, grinder parts, and even your mixing bowl in the freezer for about 30 minutes before you start.
3. Cut Meat into Small Pieces. Cut the meat into small, uniform cubes. This makes the grinding process smoother and prevents the grinder from clogging.
4. Use Sharp Blades. Ensure your grinder blades are sharp. Dull blades can smear the meat instead of cutting it cleanly, affecting the texture of your sausages.
5. Grind Twice. For a finer texture, grind the meat twice. Start with a coarse grind and then pass it through a finer plate.
6. Season Generously. Don’t be afraid to experiment with seasonings. Salt, pepper, garlic, and herbs are common, but you can also try spices like paprika, fennel seeds, or chilli flakes.
7. Mix Thoroughly. After grinding, mix the meat and seasonings thoroughly. This helps distribute the flavours evenly and ensures a consistent texture.
8. Test Your Seasoning. Cook a small patty of the seasoned meat before stuffing the sausages. This allows you to adjust the seasoning if needed.
9. Use Quality Casings. If using natural casings, soak them in warm water and rinse thoroughly to remove any salt. Synthetic casings are also an option and can be easier to handle.
10. Clean Your Grinder Properly. After use, disassemble your grinder and clean all parts thoroughly. This prevents any residual meat from spoiling and ensures your grinder stays in good condition.

Best Way to Stuff Sausages

1. Prepare the Casings. Soak natural casings in warm water for at least an hour to soften them and remove excess salt. Rinse the casings thoroughly by running water through them to ensure they are clean and pliable.
2. Attach the Sausage Stuffer Tube. If you’re using a meat grinder with a sausage stuffer attachment, secure the stuffer tube to the grinder. Ensure the tube is the right size for the casings you’re using.
3. Load the Ground Meat. Place the seasoned ground meat into the grinder or sausage stuffer. Use a pusher to feed the meat into the machine, ensuring a steady flow.
4. Load the Casing onto the Tube. Slide the prepared casing onto the stuffer tube, leaving a few inches hanging off the end. Tie a knot at the end of the casing to prevent the meat from spilling out.
5. Begin Stuffing. Start the grinder or stuffer at a slow, steady pace. Guide the casing of the tube as it fills with meat, being careful not to overfill to avoid bursting. Use your hand to control the flow and ensure even stuffing.
6. Form the Sausages. Once the casing is filled, twist it regularly to form individual sausages. Alternate the direction of the twists to keep the sausages from unravelling.
7. Prick Air Pockets. Use a sausage pricker or a sterilised needle to prick any air pockets in the sausages. This helps prevent the sausages from bursting during cooking.
8. Tie Off the Ends. After forming the sausages, tie off the open end of the casing. You can also tie the sausages into links if desired.

Final Thoughts: Meat Grinding Made Easy

Making homemade sausages is a delightful way to enjoy fresh, customised flavours. With the right meat grinder and a bit of practice, you’ll be crafting delicious sausages in no time. There are many recipes out there for making sausages, but make sure you use the right grinder and use the right skills. Happy grinding!