How Do You Make Sausage?

Sausage-making at home can be a lot of work, nonetheless, it is incredibly rewarding. For beginners, you don’t have “mystery” ground meat sausages. If you prepare your sausage, you understand precisely what runs into it, the kinds of meat and the spices and sausage seasonings!

The meat selection is totally up to you and selecting a herb or a seasoning spice with which you make your blend may be a technique or even a no-brainer, relying on how much effort you like to put into it yourself. Forbearance is the answer here because you will like to test with seasonings to discern what works better with the kind of meat that is being used in the homemade sausage.

Before even getting into discussing seasonings, herbs, and spices, we want to discuss a little bit about the kinds of “making” of sausage to obtain the desired outcome.


It is a procedure that pertains to sausage smoking. There is a reasonable percentage of water loss and outcomes in a sausage that has a pH ranging from 4.6 to about 5.2. These kinds of sausages are further distinguished in many countries. A Summer Sausage is deemed a semi-dry sausage.

Dry Cured

It is a procedure where curing salts come into the show. An elevated degree of water loss happens, and the sausages will complete the curing procedure having a pH ranging between 5 and about 5.3. This sausage is far more popular in European nations.

Regardless of which procedure you choose, you must be sure that you are utilizing the right kind of curing salts for the curing procedure. There are mainly two main kinds of curing salts, namely, Prague Powder 1 and there is Prague Powder 2. The former is promising for quick cures, meats which may be cooked and eaten. Probably this is the salt you may like to wield for the sausage. For other meats that require an extended curing procedure and the ones that may be eaten later without cooking first, you may like to use the latter Prague Powder 2.

It is unprecedented in sausage making, particularly homemade sausages, but search the recipe and perform further analysis as required. It is relatively crucial to utilize the appropriate curing salts to prevent contracting botulism. It is an infection that enters from the germs which grow in oxygenated settings, comprising the texture of meat.