Name: Sausage Making - Easy Step by Step Guide - Meat Series 02
Uploaded: 2017-01-25T06:50:32.000Z
Duration: 9 min 19 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Hi everyone one and a huge welcome to Steve's kitchen today I'm going to

introduce you to the art of sausage making now

charcuterie has always been a big part of my life I used to have a little farm we

animals we had pigs and we used to make a lot of different cured products

and today I want to show you one of the simplest and easiest ways to get into

by making homemade sausages which are absolutely delicious

you don't need to keep pigs in order to do this but you will need some basic

now if you're interested you know what sorts of sausages we're going to be making today

got a batch here we're going to make a nice simple herb

sausage and you can tinker with it and make it your own

come on let's get started now when you come to make sausages

this is a fantastic attachment you get them on the stand mixers

it's actually a mincing machine they fit on the front here you can get them

but this is a wonderful machine I've used this for doing great big batches of

got a hopper in the front now we're going to be using the largest plate for

just come down here when we're talking about meat

now if you don't like fat I'm sorry about that but you cannot make good

and tasteless and the ones you buy in the supermarket probably have a lot more

we're going to be using here now bear that in mind when you're

choosing the cuts for making sausages you want the cut that has plenty of fat

leg is good belly is good and with alot of the pigs now in this

a lot of fat on them so you may have to ask your butcher for some extra fat

this is what I call backfat it's a  very lardy fat would sort of melt

and it's fantastic for sausage making now I'm going to cut this meat up into

going to feed them through this hopper and get our first batch of

sausage meat going before we introduced our herbs

and flavors Now just quickly when you're cutting up your meat

I would either use a chef's knife to cut it up into cubes and we want things

probably about that big pop them in there

but another great knife is a boning knife you could use a butcher's knife as

and this is a great knife for just cutting up the cubes

and it's a knife you probably going to use a lot if you're preparing meat

okay time to put the meat through the grinder as I said to you before I've got

the large die on here later on once we've added our seasoning I'm going to put it

on this slightly smaller die you've got the meat here all cut up into big cubes

now most of these machines come with some sort of safety pusher

and you use that just to push to meat down through and get this wonderful minced

pork coming out the bottom and they work really very very quickly

before very long you're going to have a whole bowl

full of minced pork now a great tip when you come to the last piece of pork

is just to turn it on and pop a little bit of bread

through there what that will do is the bread

will force the last of the meat out of the chute and although we don't want to

into our sausage it won't harm for it to be in there

and you going to end up with this wonderful big bowl of sausage meat but don't forget that

I'll actually put up on the side here on this side all the ingredients I'm going to add

kilos thats four pounds of meat I'm putting some sage and thyme and black pepper and

into the mix using a spoon or using your hand

we're just going to roughly mix the seasoning through

as it is and start to put it into your sausage casings but I like to pop it

through the grinder again on a slightly smaller setting and that'll get you a

I think for this particular recipe makes great sausages

so let's get on now we're going to feed this back through until we get that

finer mince now when your sausage meat is ready like this I've got a big pile

before we go to the trouble of popping that into sausage casings

I want to take a small piece  of it pop it into a frying pan

or skillet and we're just going to cook that off and then you can taste it

now if that tastes great cooked now it's going to taste fantastic

in sausages now there it is off of the fryer

and now you want to taste it because now is the last chance you have

to add seasoning and don't be afraid to experiment this goes really well with

even work really well with Apple so here goes

in the skins now we need to get the sausage meat into the sausage casings

now with this grinder here it has an attachment wonderful nozzle on here they

you pop the skin casings onto there and as you grind it down through it

now of course I'm doing things on a bigger scale when I used to produce for myself

so I got this beautiful beast now these are a little bit expensive not everybody

a machine like this but I have one so I'm going to use it

if you have only this don't worry it works just as well

a little bit slower and a quick word about sausage casings as well

traditionally sausages were made with the intestine of the pigs

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Sausage Making - Easy Step by Step Guide - Meat Series 02

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