Make your own sausage – enjoyment with control over the ingredients

Homemade sausage is trending – and for good reason. Those who make their own sausage know exactly what ingredients are in it . Instead of artificial additives or flavor enhancers, you can use high -quality, natural ingredients and tailor the flavor to your own preferences .

Many people place great importance on quality and origin, especially when it comes to meat . Making your own sausage allows you to use carefully selected meat and customize the spices to your liking . This way, you can create a sausage that perfectly matches your own taste .

The exact production process depends on the specific type of sausage . It's best to start with a tried - and-tested recipe – for example , a classic Italian salsiccia , which is excellent for grilling .

Making your own sausages with a sausage stuffer

The basic steps in sausage making are always similar. Using a sausage stuffer like the ZELSIUS sausage stuffing machines... This makes filling the intestines particularly easy and even.

Depending on the desired production quantity , various models are available , for example:

• 2 liter sausage stuffer
• 3- liter sausage stuffer
• 5 liter sausage stuffer
• 7 liter sausage stuffer
• 10 liter sausage stuffer

The meat is first minced, seasoned , and then processed into a homogeneous mass . A meat grinder is used for finer sausage varieties . for use.

The meat mixture is then filled into the prepared natural casing using a sausage stuffer . Depending on the recipe , the finished sausage can then be grilled, fried, boiled , or smoked. become.

Recipe: Salsiccia – Italian grilled sausage

A recipe from Björn's Kitchen Cook and BBQ

Ingredients

• 1 kg pork shoulder, cut into approximately 2 cm cubes .

• 200 g pork fat, also cut into cubes

• 3 tablespoons fennel seeds

• 4 cloves of garlic, finely chopped

• 1½ tbsp hot paprika powder

• 1 tbsp sea salt

• 4 tsp chili flakes

• 1 tsp black pepper

• 30 ml dry white wine

• 1 sheep casing ( natural intestine)

Preparation using the ZELSIUS sausage stuffer

1. Toast the fennel seeds in a dry pan until fragrant . Then, finely grind them in a mortar together with garlic, paprika, salt, chili , and pepper .
2. Thoroughly mix the spice mixture with the meat and let the mixture marinate overnight in the refrigerator .
3. The next day, place the meat in the freezer for about 30 minutes . The meat grinder can also be briefly chilled – this makes the meat easier to process .
4. Then pass the meat through the coarse perforated disc ( approx. 8 mm). turn the meat grinder .
5. Mix the white wine into the meat mixture and place the sausage meat into the container of the sausage stuffer .
6. Soak the sheep casing in lukewarm water for about 30 minutes . and then rinse thoroughly .
7. Thread the casing onto a suitable sausage nozzle ( e.g., 16 mm ) and slowly fill it with the meat mixture . Tie a knot in the end of the casing and guide it gently with your hand while filling .
8. After filling, tie a knot at the end of the casing and portion the sausages to the desired length by twisting . Alternate the direction of twisting for each sausage .
9. Use a sausage needle or a thin skewer to pierce small holes in the sausages so that trapped air can escape during frying .

The fresh sausage should be consumed within 2-3 days . grilled or fried .

Salsiccia – the spicy Italian sausage

The name Salsiccia In Italian, it simply means " sausage." However, this term refers to a very special delicacy. This coarse pork sausage is traditionally made with fennel, garlic , and various spices .

Depending on the region of Italy, the recipes vary greatly . While mildly spiced versions are more common in the north , salsiccia from Calabria is ... often significantly spicier and more intensely seasoned.

Today, numerous variations of this popular sausage exist – and every region of Italy claims to have the best version .

Have fun experimenting and trying out your own recipes !