You feel making sausage links at home is difficult, am I not correct?
I bet I am correct!
Trust me it is not and I will show you the exact steps to do it with ease. Throw away the books which suggest buying your sausages from the supermarket.
As just like me, you don’t want to serve carcinogens to your children every morning!
Let’s bring back our long lost tradition and make our meat at home.
If you are really curious about how to make breakfast sausage links at home then you have come to the right place.
I will present you the smartest and easiest way to make your sausages with delicious taste and superior flavor.
Needless to mention sausage making does not need any expertise. What it needs is the correct technique and for that, you can rely on me.
What this article has which others don’t?
- Precise and clear description of the techniques.
- Only the truth.
- Tips in every step.
- One special tip at the end.
How to make homemade sausage links?
Now before you get started let me tell you what types of equipment are you going to need.
Being very clear and frank you really cannot make sausages until you have a top rated meat grinder with a sausage stuffer attachment.
The meat grinder will help you to grind the meat finely so that the sausage tastes better.
And please resist the temptation of buying ground meats from the market. It will be the worst idea.
Processed meats or ground meats which are processed for preservation are carcinogenic. You can check this article from BBC for more details.
So, you have to grind your meat at home for health reasons and for that you are going to need a good meat grinder.
Though a meat grinder with sausage stuffing kit will be the best buying decision for you, as it will come into play when you want to make your sausages at home like now.
But in case if you do not have any idea about selecting or buying a grinder, feel free to check this article to find the best grinder according to your requirements.
Types of equipment you are going to need while making breakfast sausage links:
- Meat grinder (Preferably Electric than Hand cranked)
- Sausage Stuffers
- Butcher’s or Chef’s Knife (Must be stainless steel)
- A big bowl
How to make link sausage step by step guide:
- Choosing the meat correctly:
Now the first step of how to make breakfast sausage links is to choose the meat correctly from where you want to make the sausages.
To make good sausages the meat should be fatty otherwise the sausage will dry up and your food will taste really bad.
But in case you do not like fat then avoid making sausage for you instead make it for your kids.
I am sure they will love it.
Usually the lamb, beef or pork has enough fat in them but chicken’s meat bears a very little amount of fat. For that, you can ask for extra fat from your local butcher.
Choose the meat which is soft and tender, so breasts, legs, or bellies will be fine.
- Cut the meat properly:
Cutting the meat properly is very important. If you have earlier used your meat grinder then probably you know that what should be the size of the meat pieces.
In case you are buying your grinder for the first time and do not know the correct size then follow my guideline.
For beef, pork and lamb, the meat pieces should be cut like cubes with size ranging from 4 x 4 cm to 6 x 6 cm. And for chickens, you can cut them bigger than this.
- Freezing the pieces of the meats:
Always remember no matter you are grinding the meat or want to make sausages; you should consider freezing the meat every time.
But do not use frozen meats. Cold meats are easy to grind or cut and also cold meats make the best sausage.
So freeze the meat pieces for at least 4-5 hours then take them out for grinding.
- Grinding the meat pieces:
Now when your meat is cold enough, switch on the grinder and push the meat pieces into the auger with the help of your hand or the stomper.
The stomper is usually provided with the meat grinder to push the meat into the auger. Remember you have to grind the meat twice, so for the first time using the plate with larger holes will work.
- Seasoning the ground meat:
In this step, you have to mix the ingredients that will be requiring making the sausage.
The ingredients depend on the meat you are grinding and the recipe of the sausage.
But suppose you want to make three different sausages with different meats then the recipes will also differ. So consider cleaning the grinder after each grinding job, otherwise, the flavors will mix with each other.
- Again freezing:
After seasoning and mixing all the ingredients with the ground meat you have to freeze it again for better taste. This time you can freeze them for 3-4 hours.
You can disregard this point also if you are out of time. But remember patience make the good food.
- Again grinding the meat finely:
Now after taking the bowl out of the freezer you have to grind it again but this time use the grinding plate with smaller holes.
It will help in grinding the meat more finely and also in making the sausage tastier.
- Casing the sausages:
After grinding them, you have to remove the outer ring of the grinder and attach the sausage stuffer with it.
The next step is casing.
You can select any casing according to your requirements. In case you do not know what to select then for the first time you can choose the collagen casings which are made of beef protein and also very healthy.
Now after selecting your favorite casing, you have to follow the below steps:
- Slip the entire casing in the long pipe-shaped sausage stuffer.
- After slipping leave a tail of around 8-9 inches hanging.
- Tie a knot at the end of the tail.
- Start the grinder.
- If it is an electric grinder then it will work automatically, if not then you might need some assistance.
- For hand cranked grinders tell your assistant to start cranking it.
- You can clearly see that the meat will start pouring out from the sausage tube.
- Use your one hand to hold the open end of the sausage tube and another hand to hold the casing so that the stuffing works appropriately.
For the first timers, you need an assistant during the casing. But after practicing it for two to three times you will be able to do it without any help.
Note: if in any case you left with an extra casing then leave it in a bowl of cold water with ice, until you use it again.
- Making the links:
After stuffing the meat into the casing, make the links.
To make the links:
- Take an equal length of the sausages, suppose 6 inches and give some space between each of them.
- Then start twisting the first one, holding it from each end with the help of your thumb and forefinger in a clockwise direction for 3 times.
- Twist the next one anti-clockwise applying the same procedure.
- Repeat the steps alternatively till the last sausage.
- Then tie a knot in the end. And you are done!
Note: After cutting the sausages you need to get read of the excess air. So simply use a sterilized needle and then prick as many holes as possible in them so that the excess air get enough space to get out.
See! Sausage making is that easy.
Now it is time for me to share the special tip with you:
Often after grinding, a considerable amount of meat stays in the grinder which cannot be removed with bare hands. It can only be washed. But in that case, the meat gets wasted.
To save the meat from wastage you just have to follow a simple procedure and that is to grind some pieces of bread in the grinder.
Then the excess meat will come out with the ground meat. Also, a little amount of bread will not harm your sausage.
Not all books have the correct answer for your question, ‘How to make breakfast sausage links?’ But if you follow these steps then I can assure you that soon you are going to be an expert in sausage making.
Now go and try it out.