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Sunbeam MX0600 Multi-Food Grinder Manual

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8
Handy Hints for Sausage
Making
• Salt is an important component of
sausage making. It is responsible
for the control of growth of micro-
organisms. It also aids in dissolving
the myosin (protein) out of the
muscle fibres which then acts as
a glue to bind the meat together.
• Freshly made sausages are
better when allowed to sit in the
refrigerator for a minimum of 12
hours and for up to 24 hours.
• Fresh sausages are highly perishable
products as they do not contain
the preservatives that are present
in most store-bought sausages.
They should be cooked within 2-3
days of being made or frozen.
• Ideally, sausages should contain
up to 30% fat content to provide
a tender and moist product.
• Sausages should be thoroughly
cooked to kill all microbes. Internal
temperatures must reach 70-75°c.
• Intentional piercing of sausage skin
releases much needed moisture but
prevents the sausage from possibly
splitting and being disfigured.
• Thing to look for when making
sausages:
• Choose good quality ingredients
• Fat to meat ratio (30:70)
• Spices and seasoning should
be combined in amounts that
compliment the type of meat in
the sausage.
• Casings can be purchased from the
butcher that have supplied you with
your fresh meat. If preserved in salt,
it should be soaked in lukewarm
water for up to 30 minutes before
use. Flush skins with cold water to
expel excess salt.
• Unused fresh casings must be
drained, covered with salt and
frozen.
• Sausages should be stored in an air
tight container or sealed with cling
film in the refrigerator.
• A good way to make sure that all the
sausage mince has come through
the mincer is to break up 1-2 slices
of bread and push though mincer,
this will force any remaining mixture
into the casing.
• Gentle cooking over medium heat
prevents interior from boiling which
in turn bursts the skin, leaking out
moisture and flavour. This then
produces a hard textured product.
… 10 …


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