Making homemade sausages is not as scary and difficult as it sounds. Sausages are actually just a mixture of ground meat, fat, onions, spices, pepper, salt, peppers or other diced foods.
Have you grinded your own hamburger meat? If so, making homemade sausages is only a few easy steps before grinding meat. You can get meat mincer in Australia from various online stores.
The best sausages balance the ratio of meat, fat, and spices. Store-bought sausages can contain up to 50% fat, however, you can reduce the amount of fat by up to 25% to 35%, if desired, and still produce sausages that taste good.
Sausage fat below 20% is not recommended because a certain amount of fat is needed to give good taste and help to bind the flesh together.
Equipment Needed: Meat grinder
If desired, sausage stuffer and sausage casings. You don't have to use sausage stuffer when making bread, but if it makes a link, sausage stuffer helps in producing well-formed and tight links.
Put your meat in the freezer for 1-2 hours to make the meat very cold. Sausages are usually made with pork, but lamb, beef, or wild animals can also be used.
Cut your meat and fat into 1 1/4 to 1 1/2 inch slices. Place the slices in a bowl surrounded by ice to keep the meat cool.
After cutting all the meat, mix the meat, fat, and spices you want.
Return the meat mixture to the freezer for 30 minutes.
Grind the meat mixture in your meat grinder. Use media to grind rough plates.