I know summer is over and most of you have put away your grills, but who says the sausage party has to stop? Forget about shrinkage, when cold weather calls it’s time to bulk up, and what better way to do so than by feasting on sausage?
Comfort food. It’s that time of the year.
But before you start researching recipes and buying your meat, let’s get down to the Dos and Don’ts of sausage making and cooking.
Don’t slit or pierce the skin or casing
This is a personal pet peeve and I’m guilty of doing it in the past. It’s all about cooking slow and low.
Common belief is to slit the skin on the sausage so it doesn’t burst when cooking. People fear the oil and meat juice splatter as the liquid expands with high heat, but that’s just it – stop cooking sausages with high heat.
When casings are slit it allows all the wonderful juices to drip out and escape. You might be losing a bit of fat, but you’re also losing a ton of flavour and moisture.
Don’t use all fat, but zero fat offers little taste
Yes, fat is flavour, but there is something called too much fat.
The butchers at Hoppcott Premium Meats in Pitt Meadows want to promote a healthier lifestyle so they are careful with fat content.
If you’re using lean meat like elk, venison, or chicken, you might want to mix in some pork shoulder, bacon, or beef to give it more flavour and to keep it juicy.
Do think about seasonings and spices
It’s great to experiment, but don’t get carried away. Using too many herbs or spices can start to overpower the natural flavour of the meat, or the flavours start canceling each other out.
Also make sure they are fresh spices and complimentary flavours. Check the expiry date of the spices because all spices have a shelf life. They should have an aroma, but toasting them helps wake them up.
Think about the balance and the flavour profile. Are you going for smoky sweet or sweet and spicy? It’s about finding a balance so test out the spices before using them in your recipe.
Do think about fresh or dried herbs
When using fresh herbs, make sure you’re not storing them for too long because they can start to mould in the sausage. Dried herbs also have a shelf life, so make sure they’re stored properly and still good to use.
There is an art to sausage making and it’s not just grinding up the leftover scraps. Get advice from your butcher, buy well-sourced ingredients, and have good equipment before you start. Sharp knives and tools will make for better sausages, but remember to keep them away when you’re cooking them.
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