You’ll need three primary materials to make your sausage at home: meat, fat, and liquid. Without all these, you have no sausage. When preparing sausage, you’ll need a little liquid, which might be anything from water to a mixture of water and wine, or just beer.
What is the purpose of the liquid? Liquid aids in the suspension of the fat in the sausage. It would be best if you considered sausage to be an emulsified product. Water aids the protein in holding and suspending the fat. To a degree, the more water and protein you have, the more fat you can put in.
I’ll concentrate on the liquid in this section and discuss how much water to add to the sausage mix. I’ll also go over why you need water in the first place, as well as some pretty cool water substitutes that will completely transform your sausage.
How much water do you add to the sausage mix?
For every 5 pounds of sausage meat, most home sausage producers recommend adding around 1 cup (8 ounces) of water. If you use too much water, the sausage casing may split or even explode when cooking (because the water inside heats up and turns into steam, which builds up and eventually breaks through the case).
You can put the sausage meat in the fridge overnight if you unintentionally added too much water and haven’t packed the meat into the casings yet. You can set the packed sausages in the fridge overnight if you’ve already stuffed them into the cases. Smoking for more extended periods and gradually increasing the heat can also assist.
When making sausage, why do you need to add water?
When water is added to sausage meat, it serves a variety of reasons. Let’s look at the advantages of utilizing water to make sausages:
1. It aids in the mixing of the sausage meat and seasoning. Without water, it’s more challenging to ensure that the spice is well integrated with the meat.
2. Adding water to the mixture makes it simpler to pass through your sausage stuffer and into the tube. It also makes pushing the sausage meat through the stuffer a lot easier.
3. It aids in the stuffing process and makes filling casings easier. Using a manual sausage stuffer, the sausage meat will flow more readily through the tube.
4. It adds moisture and keeps your sausages from becoming dry and crumbly.
5. The water you use should be ice cold to keep the sausage meat cool, which is the optimal temperature for sausage production (more on this in the next section).
6. Water helps to blend and permeate the meat by acting as a transport for salt and flavor.
7. It aids in the suspension of fat in sausage meat, or other words, it aids in the meat’s ability to hold and retain fat. Fat is necessary for hydration, texture, and flavor, as you may know.
8. It aids in the binding of the meat as it is mixed, ensuring that its structure is preserved.
Why Do You Put Ice Water in Your Sausage?
As previously said, the water should be chilly, if not ice cold.
You should use cold sausage meat while preparing sausage, and adding room temperature water will enhance the temperature of the sausage meat. As a result, ice water is the most excellent option because it keeps the meat cool throughout the sausage-making process. That is important because the chilly temperature allows the sausage meat to go more quickly through the meat grinder and the stuffer tube. These procedures also prevent the meat from spreading.
When making sausage, can you use liquids other than water?
Yes, you can make your sausage mix using liquids other than water! You can get creative with this and use liquids like beer (excellent with bratwurst), apple juice (wonderful with smoked sausage), stock (chicken, beef, or vegetable stock; I’d recommend trying chicken stock with chicken sausage, etc.), wine, and even liquor.
When Making Sausage, Here Are Some Tips for Adding Water to the Mixture
- Try combining the pre-measured amount of salt with the pre-measured amount of water. Then, if using additional seasoning, prepare a slurry with the seasoning and pour the entire water mixture into the sausage meat and combine. That makes the mixing procedure a whole lot easier.
- While mixing, drizzle in your pre-measured amount of water a little at a time. That allows you to keep track of the consistency and determine when it is just right.
- When your sausage mixture is sticky, it’s the correct consistency. While mixing, it will yank on your latex gloves. Alternatively, scoop a little ball of meat onto your palm and turn your hand upside down; the beef should stick and not come off.
5 Reasons to Make Sausage at Home
Taste: Your sausage will be more flavorful. You can mix and match your favorite spices and flavors.
The quality: You get to choose the cuts of meat you want to use. You’ll never have to wonder if your sausage has a nose, an ear, or any undesirable component!
Health: You can make your sausage with as little or as much fat and salt as you desire. Plus, unless you want to, you’re not using any chemicals, additives, or preservatives.
Cost: Making your sausage is less expensive than buying mass-produced sausage.
Control: If your game is processed by someone else, you have no control over the processes they employ.
Frequently asked questions:
- How do you make Sausage at Home?
1. Use a meat grinder to grind your meat.
2. In a meat mixer, combine the sausage seasoning and water with the meat.
3. Fill your sausage casings by feeding your meat through a sausage stuffer.
4. Use string or hog rings to secure the casings.
5. Smoke the sausage in a meat smoker or bake it at 165°F in the oven.
As you can see, water plays a significant role in producing sausages, so make sure you use it. One cup (8 ounces) of water for 5 pounds of sausage meat is the suggested amount to use. You can always add more or less of this to see what works best for you a little at a time.
It would be best to try other liquids besides water, such as beer or any other possibilities I mentioned above. That will enhance the flavor of your sausage and take it to a whole new level!