Some people survive on rumors that all sausages are prepared with casing. There is also an assumption that it won’t be sausage if you don’t mince ground meat in the casing. Well, we are here to clear such airwaves and show you how skinless sausages are made.
This allegation is not necessarily true. For more of such information continue reading our article. There are several, simple ways to make skinless sausages; the most and simplest option being by hand. Additionally, I will teach you how to get log-shaped sausages as your final results.
There are a lot of useful contents in this article that I am sure will help you achieve desired skinless sausages. Besides, we have sample additional information concerning skinless sausages. Keep on reading to the end.
Definition of skinless sausages
Before we figure out how skinless sausages are made, let’s begin by understanding the meaning of skinless sausages. Besides, you need to know whether all sausages possess casing or not. We can therefore define sausage based on casing stems from the entire casing purposes, only utilized for preparing sausage.
Sausage casing on the other hand is the item responsible for holding your raw meat to achieve the log elongated shape that leaves you with a unique sausage unlike burgers. When making fresh sausage, there is no need for casing, but you require it for making cured sausages.
Sausage casing are of two distinct types i.e., edible and inedible. With inedible casing, the manufacturer tends to remove it before packaging. The consumer is also allowed to use substances like salami; pepperoni, bologna, etc. remove the casing before eating
Casing is a prominent method for making sausage, but we have some sausages that are not consumable with the casing; I thought you should know. We have some manufacturers that will choose to make their sausages without casing; this is what we call skinless sausages.
How are skinless sausages made?
After having the above knowledge, it is now time to see how these sausages are prepared. Making skinless sausages slightly differs from making sausages with casing. I say so because you will have to follow general steps like grinding the meat before applying liquid, fat, and seasoning/salting. However, the big and visible difference is experienced from the sausage shape. Besides, stuffing is not required when making skinless sausages.
Have a look at these ways to make skinless sausages;
Method 1: Use of parchment paper or food storage bags
This method is not only creative, but also reliable to make skinless sausages. This method includes a food storage bag such as a sandwich bag. The bag is chopped to and place one of its layers flat. Alternatively, you can choose to use a square piece of a parchment paper.
After lying flat on the parchment paper or the sandwich bag, put a ball of ground meat in the middle. Fold your paper or bag (top half) over the meatball to achieve log shape.
I don’t know what you have at hand to push the ground meat against the paper fold, but I would recommend a stamper or a ruler. Doing so will help you achieve the log-shaped sausage.
Allowing the sausage to freeze is necessary to maintain the log shape, even after you remove the parchment paper or storage food bag. You will have shape even after cooking your skinless sausage. Cooking the sausage is simple and highly recommended using a pan then placed over the stove.
Method 2: Use of hand
It is very simple and easy to make skinless using your bare hands. I say so because, rolling and shaping the sausages becomes easier with the help of your fingers. It’s just as easy as when preparing elongated meatballs.
You may fail to obtain cylindrical sausages that are perfectly made, but chances of you getting something close are high. What I mean is that whatever you will have as the end product will not be that bad for a sausage. Yes, you are likely to get away with the excellent log-shaped sausages without the help of casing.
The pan you choose to use plays a vital role when cooking skinless sausages, therefore choose wisely to have caramelized flavor. Baking sausage will deny you the ceramelization. Therefore, you ought to shun away from such criteria of cooking, but it’s possible with skinless sausages.
Hand method is mainly used in various parts of the globe like Eastern Europe. The Serbians refer to it as cevapi while the Romanians call it mititei. The name keeps on changing like it is called Kebabs in India and the surrounding nations.
They use bare hands to skew the ground meat and then place it on the charcoal. Sometimes you can even prepare the sausages in the pan, placed over the stove. If you have an oven, use it.
Tips when making skinless sausages
- Freezing the meat is necessary before mincing and the chopped meat sizes should be able to pass through your mincer’s feeder.
- Transferring the ground meat on a platter to the freezer for something like 40 minutes is necessary.
- Consider combining the ground meat with salt, white pepper, ground coriander seed, ground nutmeg, and ground cloves.
- The most commonly used measurement used to make sausages is 100 grams portions.
- Storing the raw sausages in the freezer is necessary to make the log shape rigid.
- When cooking your skinless sausage, applying a small amount of butter is highly recommended.
- Since skinless sausages can’t accommodate fat, the more time you give it to cook, the granier, and drier your sausages will become.
- What keeps skinless sausage together?
Sausage casing remains the known item responsible for holding the raw meat pieces together to achieve log shape and elongated sausages.
- Is it a must for sausages to have casing?
Not really, but the manufacturer should specify it in the packaging prescription. Remove inedible casings if available because they are not edible.
At least now you are at a better place of even informing your folks how skinless sausages are made. This article should teach you how to survive on sausages with casing when you want to prepare some at home. The above tricks and methods are just enough to make enjoyable skinless sausages right from your kitchen.