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Well, stop looking for does not exist. The good news is that you can make the perfect sausage same every time, provided they obey the basic rules of sausages. There are millions sausage recipes floating free on the Internet and his own creation, will be as good or better. How do you know which ones are good? Do you think manufacturers Sausage professionals have time to play with recipes on the Internet? Many of these recipes are compiled by people who make their living off the Internet and are university students, housewives, journalists and others.

The easiest to make sausage is a fresh sausage that is cooked in a pan, grill or grilled. Basically, you is making a burger that will become a sausage once it fills the interior of the pork. Making smoked sausages requires more knowledge and here is to observe your smoking and cooking temperatures. Fermented (air dried) types are even more difficult and have to worry about relative humidity.

1. First ask yourself what would you like to have in your sausage: pork, beef, chicken, garlic, oregano, paprika, etc. If you make a sausage for you or your family does not need any type, think about preparing a family meal that everyone will like.

2. Keep it simple. The meat has a flavor own beautiful so do not kill it with unnecessary spices. Many people add salt only when making a ham, saying it distorts even pepper flavor. Polish smoked sausage is made of pork, salt, pepper and garlic (optional marjoram), but most recipes include dozens of unnecessary ingredients and spices.

3. You can use any type of meat or meat combinations. Just remember that meat containing nerves, cartilage and tendons have to be twice the land a small bowl whisk otherwise get stuck in teeth. For a home based sausage maker nothing beats pork butt, fat has the right proportion lean meat is cheap and small bone is very easy to remove. A sausage needs about 30% fat, so do not use only lean meats. Our sausages commercially frescoes contain up to 50% fat and our low-calorie hot dogs can have up to 40% water and fat combined. Yes, we are paying a high price for water, but can not be seen. This magic is performed by a chemical called phosphate which traps and holds water inside.

4. Salt in recipes latest remains around 1.5% - 2%. Original Sausage made with preservation in mind and the salt content was high, up to 3%. Air Dry product field as ham contain more salt was needed to prevent bacterial growth. Anything over 3% very salty taste. Weigh in his flesh, multiply by 0,018 (1.8%) and obtain the perfect amount of salt (1.8%) that is acceptable to all. Sal plays the biggest role in your recipe because it is where you can ruin your sausage. Once it is too salty, the only recourse left is to soak overnight in cold water (in refrigerator).

5. Grinders. During thousands of years we have sausages without mills, and some traditional sausages are still cutting meat with a knife (in Polish Krakowska sausage or ham, Spanish Longaniza, sobrasada chorizo). Not too pre-occupied by mill plates. 3 / 8 "in size will take care of most tasks, unless you want to make sausage emulsions as hot dogs or Bologna, which will require grinding meat at least twice through a 1 / 8 "plate. commercial processors use a meat cutter is more effective.

6. Cold smoking was a drying method for preserving meat and rarely practiced today. Keep the temperature of hot smoke at about 140 ° F (60 C) you do not want to cook your meat. Remember that at this temperature smoked meats are safe to eat and must be cooked.

7. Cook sausages to 160 ° F (72 º C) internal temperature of meat. Smoked meats are usually cured with salt and sodium nitrite which provides additional security and can be cooked to an internal temperature of meat just below about 154 ° F - 160 º F (68 - 72 º C). They can be cooked in water at 176 º F (80 º C) or the baked in an oven at the lowest temperature setting (below 190 º F, 88 º C) until the desired temperature is obtained the internal flesh. Smoking or cooking sausages at temperatures too high fat melts inside, they know how bread crumbs and greasy on the outside. Remember, smoking meats is an art that is different from the barbecue grill.

About the Author:

Adam Marianski has co-authored two books on meat smoking and making sausages. He runs the web site Wedliny Domowe where you can find more about making quality meats at home.

Article Source: ArticlesBase.com - The Perfect Sausage Recipe

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