Make Your Own Sausage
Ingredients
Directions
Prepare the meat
Use a meat cutter to cut the meat into small pieces.
Add water to the meat to achieve a spongy condition.
Mix thoroughly to ensure even distribution.
Stuff and finish
Stuff the mixture into sausage casings.
Cook or store the sausages as desired.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Meat
- Forms the body of the sausage and gives it its bulk and bite.
- Water
- Adds moisture so the ground meat turns soft and spongy rather than dry.
The step that matters
Mixing thoroughly. Even mixing spreads the water and fat evenly through the meat. Pockets of unmixed meat or water make the texture patchy and can cause uneven cooking.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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