How to Make Sausages | OpenRice 新加坡開飯喇

Although in Singapore it is not so common for people to make their own sausages, nonetheless sometimes you might be interested in creating your own special “artisanal” sausages, with a flavour that you prefer compared to the other sausages out in the market. Although making your own sausages might sound a bit daunting, with the right equipment it can be done. The two key components for making sausages will be 1) a meat grinder with stuffer 2) the sausage casings.

The meat grinder is typically a Kitchen Aid mixer, normally used for mixing up cake batters but when fitted with an optional meat grinder attachment, it can be used to grind meat for your sausages. Another optional attachment is also the stuffer, which lets you extrude your minced meat as if from a pastry bag. The sausage casings can be harder to acquire. They are normally the intestines of sheep, cow or pigs, and you can try to get them from your local butcher. Alternatively you can order the artificial casings, either synthetic or made of collagen, online from sources such as Sausage Maker. Once you have all these at hand, making the actual sausage is much simple. You will need a good cut of meat, whether it is beef, lamb, pork or chicken, and about a quarter of that weight in fat, for example if you’re using 4 kg of pork shoulder then you’ll need about 1kg of pork belly. The fat is necessary as an emulsifying agent. After that, it’s really up to your creativity on how you want to season the ground meat. There’s no limit to the variations and there are thousands of recipes online for different spice mixes that you can massage evenly into the meat. Make sure you test cook the meat first before stuffing otherwise you won’t be able to correct any flavour mistakes.

After you’ve made your decision and mixed in the spices, you return all the meat to the Kitchen Aid, this time with the stuffer nozzle fitted on. Tie a knot at one end of the casing; put the other end at the nozzle and bunch up the rest of the casing at the nozzle. Then it’s just basically letting the Kitchen Aid push out the filling into the casing and you have to guide it carefully to make sure it’s all filled out completely inside the casing. Once that’s all done, simply tie a knot at the other end of the casing and start carefully twisting the long sausage into links, almost like how they twist those long balloons. It would be best to twist each link in an opposite direction from the previous one to make sure they don’t unravel. From here you can either refrigerate the sausages or smoke them. And that’s how you can make your own sausages at home! Should you still prefer to eat your sausages outside, here are some German restaurants to visit! Here's where to get the best German food in town More Western food from all corners of Singapore