Sausage Making 101: Grinding
Editor’s note: This is the first of a four-part series taking you through the basics of sausage making.
Check out the other installments:
If you love sausage and want to make your own, it’s easier than you think.
Homemade sausage can be a more affordable, flavorful, and even better quality alternative to store-bought sausage. Consider all the possible combinations of proteins and seasonings available to try, and the variety is nearly endless. Sausage making is also a great way to preserve wild game meats from hunting. Making it yourself starts with your protein of choice and a good quality grinder.
Before you’re ready to learn the ins and outs of grinding, it’s important to first gather what you need for each step of the sausage-making process. This list can get as long and complex as you make it, with different types of materials and equipment for different types of sausage. However, to keep things simple, here are the basics:
- Protein of choice (Pork Shoulder is a reliable choice, and good for beginners)
- Sausage Grinder
- Food Grade Gloves
- Sausage Stuffer
- Digital Scale
- Mixing Bowl
- Sausage Casings (hog, sheep, or collagen casings are most common)
For more experienced sausage makers looking to take their sausage to the next level, experimenting with new proteins and flavors, here are some optional supplies:
- Non-iodized Salt (purified salt, kosher salt, or non-iodized sea salt)
- Patty Paper (useful for making sausage patties)
- Sausage Seasonings
Before you’re ready to start grinding, consider what kind of sausage you’re planning to make. That’s usually determined by the protein you plan to work with. If you’re new to sausage making, pork shoulder or boston pork butt are good places to start. These cuts contain the perfect ratio of fat and connective tissue for juicy, tender pork sausage; about 25 - 30%.
Regardless of the protein you choose , make sure it isn’t too lean. When a protein is too lean (meaning it contains little fat) the resulting sausage can be dry and crumbly. This is why venison sausage is often mixed with other proteins, such as ground pork shoulder or pork back fat; the sausage needs enough fat to be moist and tender.
If you’re starting your sausage with venison that’s already been processed, use sections of roasts or stew meat.
Once your protein is decided, you’re ready to feed it into the grinder. But how do meat grinders work?
Meat grinders consist of a screw conveyer or auger that continuously spins. As meat is fed into this conveyor from a top-mounted funnel or tray, it passes through a rotating blade that grinds it into a finer consistency.
To safely funnel protein into the grinder, make sure to always use a stuffing tube as it acts like a ramrod to pack the protein into the grinder while keeping your fingers at a safe distance.
As the protein exits the grinder, it’s fed through a grinder plate with holes that help shape the finished product. Different grinder plates offer different hole patterns to create distinct thicknesses and shapes. Now the protein is finely ground and ready for the next step of sausage making: mixing.
Meat grinders come in many varieties, with their own sizes and features. Some even include built-in sausage stuffers, like the Weston Meat Grinder, making it the perfect choice for the entry-level sausage maker.
Whether you’re a seasoned sausage-making pro, or wondering where to start, The Sausage Maker has everything you need to make great-tasting sausage from home. From equipment like meat grinders and sausage stuffers, or a wide variety of seasonings that take any sausage to the next level, The Sausage Maker has you covered. Contact us for more information.
