Hi everyone one and a huge welcome to Steve's kitchen today I'm going to
introduce you to the art of sausage making now
charcuterie has always been a big part of my life I used to have a little farm we
kept
animals we had pigs and we used to make a lot of different cured products
and today I want to show you one of the simplest and easiest ways to get into
that
by making homemade sausages which are absolutely delicious
you don't need to keep pigs in order to do this but you will need some basic
equipment
now if you're interested you know what sorts of sausages we're going to be making today
got a batch here we're going to make a nice simple herb
sausage and you can tinker with it and make it your own
come on let's get started now when you come to make sausages
this is a fantastic attachment you get them on the stand mixers
it's actually a mincing machine they fit on the front here you can get them
independently as well
but this is a wonderful machine I've used this for doing great big batches of
sausages
got a hopper in the front now we're going to be using the largest plate for
the first grind
just come down here when we're talking about meat
fat is your friend you cannot make
now if you don't like fat I'm sorry about that but you cannot make good
sausages without fat they'll just be dry
and tasteless and the ones you buy in the supermarket probably have a lot more
fat in them than
we're going to be using here now bear that in mind when you're
choosing the cuts for making sausages you want the cut that has plenty of fat
in it
so you'll be looking at shoulder cuts
leg is good belly is good and with alot of the pigs now in this
supermarkets they don't have
a lot of fat on them so you may have to ask your butcher for some extra fat
this is what I call backfat it's a very lardy fat would sort of melt
and it's fantastic for sausage making now I'm going to cut this meat up into
small cubes
going to feed them through this hopper and get our first batch of
sausage meat going before we introduced our herbs
and flavors Now just quickly when you're cutting up your meat
I would either use a chef's knife to cut it up into cubes and we want things
probably about that big pop them in there
but another great knife is a boning knife you could use a butcher's knife as
well
and this is a great knife for just cutting up the cubes
and it's a knife you probably going to use a lot if you're preparing meat
okay time to put the meat through the grinder as I said to you before I've got
the large die on here later on once we've added our seasoning I'm going to put it
through again
on this slightly smaller die you've got the meat here all cut up into big cubes
we turn on our stand mixer nice and slow
now most of these machines come with some sort of safety pusher
and you use that just to push to meat down through and get this wonderful minced
pork coming out the bottom and they work really very very quickly
before very long you're going to have a whole bowl
full of minced pork now a great tip when you come to the last piece of pork
that's gone through your mincer
is just to turn it on and pop a little bit of bread
through there what that will do is the bread
will force the last of the meat out of the chute and although we don't want to
put a lot of bread
into our sausage it won't harm for it to be in there
and you going to end up with this wonderful big bowl of sausage meat but don't forget that
is not seasoned yet
I'll actually put up on the side here on this side all the ingredients I'm going to add
I've got two
kilos thats four pounds of meat I'm putting some sage and thyme and black pepper and
salt
into the mix using a spoon or using your hand
we're just going to roughly mix the seasoning through
now you could use this meat
as it is and start to put it into your sausage casings but I like to pop it
through the grinder again on a slightly smaller setting and that'll get you a
finer sausage meat which
I think for this particular recipe makes great sausages
so let's get on now we're going to feed this back through until we get that
finer mince now when your sausage meat is ready like this I've got a big pile
of it here
before we go to the trouble of popping that into sausage casings
I want to take a small piece of it pop it into a frying pan
or skillet and we're just going to cook that off and then you can taste it
now if that tastes great cooked now it's going to taste fantastic
in sausages now there it is off of the fryer
and now you want to taste it because now is the last chance you have
to add seasoning and don't be afraid to experiment this goes really well with
bits of chilli and paprika they
even work really well with Apple so here goes
that's just perfect time to get these
in the skins now we need to get the sausage meat into the sausage casings
now with this grinder here it has an attachment wonderful nozzle on here they
work really well
you pop the skin casings onto there and as you grind it down through it
comes in you fill the sausage up
now of course I'm doing things on a bigger scale when I used to produce for myself
so I got this beautiful beast now these are a little bit expensive not everybody
will want
a machine like this but I have one so I'm going to use it
if you have only this don't worry it works just as well
a little bit slower and a quick word about sausage casings as well
traditionally sausages were made with the intestine of the pigs
or lambs
and they used to clean them out and salt them and brine them
and then you would use those and I've used those many times before I can't get them
where I am at the moment but these are a great substitute
they're still a natural product they're a collegen sausage skin
and they're pretty much what you would have on any name brand
sausages they would use this sort of casing the great thing about these they
last for years years you can store them
and if you don't happen to have intestines these are ready to go
so what you want to do is you want to thread this on
to the sausage nozzle like that pull a little bit of the
excess off and then over this side of the machine
we've got cranking handle and this handle allows us to crank the sausage meat
down the tube it'll start coming out you'll see it coming through here
and then we need to actually get to this end and I'll show you in a moment how we
fill the sausage casing
now I've got a little tray below here now as the sausage meat comes out the end of
the nozzle
we're just going to twirl it round and pop it onto the tray below here
and this is really something you just get used to after time
occasionally you might get a bit of an air bubble and obviously you're going to need
somebody on the cranking handle
I've got an assistant with me here now you can see I've end up with this
massive sausage here which is great that is the end of the mixture in that
particular batch
I'm just going to take the skin towards the end like this
tear it off with a little bit of excess and what we'll do
is tie a knot in the end of that and then our sausages are
going to be ready to start to loop now look I made two batches of sausages these are the
herb sausages
these are a spicier one I put chili in that and I colored it with paprika
so you can see what they are and now what we need to do is turn these
into sausages now it's a little tricky you do get used to it just pinch your
sausage like that
give it a little twist take another length and it's really a time
you get used to doing this turn it the opposite way
bring these sausages up and you have a loop of 3
I'm going to take another bunch now here give it a little twist that way
come to the next one little twist back
a third sausage like this and a third twist
but this time I'm going to take that those first two sauces let me just see
if I can
get this on camera so the first two Sausages and the third one I'm going to
push through like that a little twist
and there you've got a group of six sausages
I hope that's not too difficult it is just a way
of practicing and when you get perfect at it you'll be able to whip with them out
really quickly
now I hope you've enjoyed this basic
introduction to sausages these also
they freeze really well so make big batches don't waste the time doing small
batches
have a lot of fun making them I'm probably not going to be able to answer
too many comments about ingredients there are many different sausage recipes
out there
I'll put my ingredients down below please share the love give the thumbs up
now I just want to share with you this beautiful big batch of sausages I managed
to do the whole batch
in one time now they will split occasionally as I say it's a little bit
of a knack
that you get used to but the beauty is with these sausages you know what's in them
it's all pure pork they are going to taste
absolutely delicious I urge some of you if you're into this sort of thing
give this a try at home and it may start you on a journey
which I started many years ago of loving home cured meat
see you next time so there we have it how to make your own delicious
sausages at home little bit of fun little bit of something different
from Steve's Kitchen now I'll leave some links here to some other videos as always I
love to hear your comments
and I will see you next time be good