Published: February 25, 2013
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As many of you know over the past couple of days I have been in Mobile, AL at the 2013 National Barbecue Association Conference. During the conference I had the great opportunity to attend a great session titled the “BBQ Butcher Class.” While I am going to be going in-depth with all the great events that I got to experience first hand in the coming days, but in the meantime I wanted to share these great tips for homemade sausage success provided by Cooper’s Country Meat Packers.
Cooper’s Country Meat Packers was founded way back in 1976 in the little town of Pelahatchie, Mississippi. They have been in business for over 30 years, but back in July of 2005 they opened up a one-of-a-kind butcher market where you can come and get some of the best meats you’ve ever tasted. They have got 100% American Angus Grade A Quality steaks, stuffed pork chops, hamburgers, smoked sausage, and much more. [See Related Article: Grilling with Rich makes homemade sausages]
Making sausages at home has grown in popularity not only making sausages at home are a lot of fun for the family. If you follow all these great tips you will become a very popular person at your next outdoor grilling adventure. After you follow these tips and of course grill them up slice them and serve with your favorite cheese on a plate.
Tip # 1: Flavor Profiles: It is important to think about flavor profiles which is the first thing that you must think about and decide and you also need to decide the type of wood flavors to achieve. Such flavor profiles of sausages to think about: Traditional Southern smoked with sage, brats, fresh patty sausage, Andouille, Boudin and obviously the list goes on and on. Some types of woods to think about: hickory, maple, apple, pecan, mesquite.
Tip # 2: Type of Course Grind: After you choose your combinations of spice and wood flavor then you must decide whether you will make a course grind, medium grind, or very fine (not desired) or chunky Andouille.
Tip # 3: Types of Casings: is the material that encloses the filling of a sausage. Casings are divided into two categories, natural and artificial. Artificial casings, such as collagen, cellulose, plastic, and extruded casings, are relatively new to the field, mainly borne of market demand during the technological advances of the early 20th century.
Tip # 4: Type of Meat: This is pretty obvious in terms of what your final sausage product that you are going to serve. There are the obvious types of proteins to use such as: Beef, Chicken, Pork, maybe turkey just to name a few. Don’t forget that you can also make any combination of these or any other types of meats.
Tip # 5: Fat Content: The fat content is very important to the flavors you are trying to achieve with your homemade sausages. Too much fat can cause a (grease out) situation that leaves the casing during cooking. This will leave an oily film and then an undesired taste in your mouth. However, if you too little fat then the sausage tends to come out tough and flavorless.
Tip # 6: Mixing: The mixing stage is the most critical stage of the homemade sausage cooking process. Many people do not take the time to understand the mixing stage. Some important aspects of the mixing stage that you need to keep in mind is the water content in your mixture, when do you add salt and spice, adding cheese and also what types of cheeses that you want to add.
Tip # 7: Smoking: Smoking is a process that comes obviously with trial and error. Here are a couple of great tips to help you get started:
- Moisture content
- Must be dry to take smoke and get color
- DO NOT RUSH
- and be consistent
Have you ever made homemade sausage before? What are some tips that you would like to share? Did we miss anything? In the comment section don’t forget to share!
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