How to Make Delicious Homemade Sausages

Sausages are a popular meat product used in various fast-food dishes like sausage sandwiches and mixed pizzas. Many people avoid factory-made sausages due to health concerns. By making sausages at home with fresh ingredients, you can enjoy them without worry. Follow this step-by-step guide to make homemade sausages.

Ingredients for Homemade Sausages

• Boneless beef or chicken thigh: 600 grams

• Garlic: 2 cloves, finely grated

• Cornstarch powder: 3 tablespoons

• All-purpose flour: 2 tablespoons

• Whey or dried milk: 3 tablespoons

• Egg: 1

• Ketchup: 1 tablespoon

• Ice water: 3/4 cup

• Vegetable oil: 1/3 cup

• Sausage casings: 2 meters

Necessary Spices for Homemade Sausages

• Paprika powder: 2 teaspoons

• Salt: 1 teaspoon

• Onion powder: 1 teaspoon

• Garlic powder: 1 teaspoon

• Ginger powder: 1/2 teaspoon

• Cinnamon: 1/2 teaspoon

• Thyme: 1/2 teaspoon

• Nutmeg powder: 1/3 teaspoon

• Cardamom powder: 1/3 teaspoon

• Coriander seed powder: 1/2 teaspoon

• Clove powder: a pinch

• Black pepper powder: to taste

• Red pepper powder: to taste

Instructions for Making Homemade Sausages

1. Prepare the Meat: Mince the boneless beef or chicken thigh two or three times using a fine grinder. Place the minced meat in a container, cover, and refrigerate for 4 hours.

2. Mix Dry Ingredients: After 4 hours, take the meat out of the refrigerator. Ensure the egg is at the same temperature as the meat. Mix the flour, dried milk, cornstarch powder, and all the spices.

3. Combine Ingredients: In a food processor or mixer, combine the minced meat, egg, garlic, and vegetable oil. Mix until well combined. Add half the ice water and the flour-spice mixture, and mix for another 3 minutes until the sausage mixture is smooth and uniform.

4. Fill the Sausage Casings: Transfer the sausage mixture into a piping bag and fill the sausage casings. Tie the ends tightly with thread and divide the casing into equal parts by twisting and securing with thread.

5. Cook the Sausages: Simmer the sausages gently in water with small bubbles for 45 minutes. Then, remove the sausages and immediately place them in cold water to cool quickly.

6. Refrigerate the Sausages: Store the sausages in the refrigerator for 24 hours to let the flavors meld. You can freeze the homemade sausages for up to a month.

Use these homemade sausages in recipes like sausage sandwiches, sausage and eggs, and sausage snacks, and enjoy!

Tips for Making Homemade Sausages

• It's best to use a mix of beef and lamb for the sausages. If using only one type of meat, opt for lamb leg or veal shoulder.

• Grind the meat multiple times to ensure even cooking and to avoid blood spots in the sausages.

• Rosemary is essential for the sausage flavor; adjust the amount according to your taste.

• When filling the casings, massage them well to remove air pockets.