How to Make a Homemade Sausage Recipe. Spices, Binders, and Cures.

hey there guys welcome to the meat shop in this video i'm going to show you how to make a sausage recipe from scratch i'm also going to teach you all about the spices and non-meat ingredients like cures and binders and then we'll make up a little batch and i'll show you um what's the difference between a cured meat and a fresh sausage so we'll get you all that information then you'll be set up with the fundamentals on how to make your own sausage recipes at home and you'll be able to experiment from there so if you guys liked the video give it a thumbs up and subscribe here we go okay guys so this is it this is going to be the introduction on how to make your own sausage recipe from scratch we're going to go over spices as you can see here i got two bowls of pork and in the end we're going to turn this into a a fresh garlic sausage which is going to be patty and we're going to turn this into a cured garlic sausage patty so i guess that's kind of two of the types of sausage so when it comes to sausage you have kind of five types you have the fresh you have cooked so a fresh sausage i'll give you a couple examples would be like a breakfast sausage a breakfast patty uh like a fresh frying dinner sausage something like that a chorizo italian sausage a cooked sausage would be something like a a bratwurst that's been poached and cooked ahead of time for you so all you got to do is heat it back up then you have the smoked cooked so that's stuff like you know hot dogs and smokies pepperoni snack sticks pepperettes that would fall into that category and that's probably what you guys are most familiar with those first three are uh and that we're going to cover those in this video so that's cooked smoke cooked and fresh sausage probably the most common most easiest uh the next two are dried and semi-dried so that's something like a salami like a genoa or a land jagger we're not really going to cover go in depth on those because those are really specific and there's a lot of things you have to take care of when making a fermented dried semi-dried product so we're not going to dive into that too much today and then you have specialty products so that's something like a head cheese or a loaf of some sort and we're not really going to dive into those too much even though they kind of have lots over overlay so we'll cover those the ingredients that you're always going to find in sausage always always always is salt and water uh it's pretty simple just make sure your water is potable clean it doesn't have lots of hard metals and stuff in it so which all you guys are pretty much gonna have unless you got some spring water and some way out in the in the bush there and then salt so we're always going to use salt in our ingredients i got everything measured out here for the little garlic one we'll do at the end but uh when you guys are doing sausage you're going to want to use salt at somewhere between one to three percent after three percent if you kind of start to become unpalatable and your your tongue will notice it's it's bitter so you don't want to use more than three now when i do up a spice formula i do everything in grams per kilogram so i've weighed these two out this is four kilograms of ground pork shoulder and this is four kilograms of ground pork shoulder so i have that four kilogram weight measurement and i want to use my salt at two percent so that's 20 grams per kilogram so i would take four grams multiplied or sorry four kilograms multiplied by 20 grams per kilogram so 4 multiplied by 20 and i would use 80 grams of salt in these and i do that for all the spices and i'll kind of break that down as we go so those are the two things you're pretty much always going to find in and then you'll always find a pepper uh pepper usually goes in somewhere between two and four grams per kilogram uh point two to point four percent uh but we'll get into the all the spices quite yet because there's one other thing you'll find in all the smoked cooked sausages and dried semi-dried and some of the specialty products and that is cure so sodium nitrate or sodium nitrite and basically what that is is uh you can pick it up it's usually called cure number one cure number two prague powder one preg powder number two um basically what it is is it's a pre-mixed sodium nitrite or in the case of cure number two sodium nitrate mixture because you can't buy sodium nitrite straight it's usually blended off at five percent or six point five or six point four percent in preg powder i believe so that means um when you buy the bag of that ninety-five percent of it is salt and five percent of its cure because if you eat a teaspoon of cure or maybe it's a tablespoon i can't remember off the top of my head it's very dangerous for you it's very uh it can cause you can kill you so they pre-mix that ahead of time and basically i'll show you we'll give you a visual example but the the nitrates cures the meat so it basically well the reaction is if you were to go right from the end sodium nitrate turns into reacts with acid and bacteria in the meat which forms sodium nitrite which forms nitric oxide and that reacts with hemoglobins and myoglobins in the meat which forms nitrocymoglobins and that will turn it give it that cured meat looking color so when we do these we'll do this guy for whatever vice versa it doesn't matter this one will be fresh this one will be cured and i'll add the spice mixture to this and this one will stay nice and pink like pork and i'll add the spice mixture to this with cure and a cure accelerator which i'll go over and it will turn gray until we turn add heat to it at that point the cure or the nitrosomoglobins turn into oh i gotta remember this now nitro hemochromogens there bore your guests with that to the next barbecue and then we'll turn it pink so go from gray to pink we'll go pink gray pink so that's kind of some a precursor to some of the stuff we're going to go into i guess i mentioned cure accelerators so a cure accelerator in simplest terms they speed up the conversion of nitrite to nitric oxide so that that gives more nitric oxide to the meat mixture allowing more nitric oxide for basically the meat mixture to react with to create that cured meat color so that's what a cure accelerator does um there's two kinds of cure accelerators that are most common you've got ascorbic acids which is sodium acorbate and you have sodium acids which is sodium erythrobate so yeah they basically just create more nitric oxide which speed up the cure and create more availability for the curing process to happen there's no legal limit there is a legal limit for cure you don't want to go over 200 parts per million in a cured sausage and i believe in the exception is bacon bacon you can't go over 120 but cured meats is 200 parts per million so i if you use three grams of cure mix per kilogram so cure number one you'll be fine if you're running a meat shop three grams per kilogram will get you 200 parts per million and i'll actually link the formula down below in case one of you guys is running a meat shop and wants to know that formula for the health inspectors um but when it comes to a cure accelerator like sodium erythrobate or ascorbic acid or sodium sorbate i mean sorry there is no legal limit so you can use it what i usually use it in sausages is uh 0.1 percent to 0.05 percent so 1 gram per kilogram to half a gram per kilogram and another reason to use a cure accelerator in a cured sausage is it acts as a color stabilizer so when you slice if you were doing like a bologna or a mortadella or something like that that exposed surface will turn gray quicker than the inside of the meat and with a cure accelerator one of those two we mentioned it helps keep that bright red bright pink cured smoky look longer and there's really no no downfall you don't notice you use it in such a small amount you don't notice it in the end flavor it doesn't affect your texture it just speeds up the curing process it makes more nitric oxide available okay that's kind of a little bit of the heavy stuff i guess there's a couple other on well i guess i shouldn't say uncommon but me meats and ingredients that they use in sausages that i don't really recommend using and one is phosphates you can use them depending on how there's also no well there might be a legal limit i don't use them i haven't used them in so long but basically they'll add phosphates to cured meat products and what that does is allows the meat mixture to hold more water so they'll use that in like commercial hot dogs and bologna because they get to add additional water in there and they get to sell you water at the price of meat so i mean we do need water a little bit because it helps dissolve the spice mixture and distribute it evenly and then we'll actually add a little bit of protein binders and it gives the sausage a better texture better cooking yield you do need water but the addition of phosphates basically is for profits and it kind of takes away the quality at the end i mean you can use a little bit for a little like i said you need a little water retention but for home use we're not going to use it i don't use it in any of my store products uh i just feel takes away from the quality it's not worth it and one last thing before we get to the spices i forgot is binders and fillers people always ask me use their fillers in your sausage i don't use fillers i do use binders though so there's a bit of a difference a filler is basically added to pick up water and it's again it's kind of for weight gain it doesn't it kind of serves a bit of a purpose it doesn't do the same as a binder though it's mostly for weight gain uh so fillers are something like wheat flour which is really cheap cracker meal which is cheap or bread crumbs and they'll just add it and it'll hold the water that they add kind of like a phosphate but we will use a binder i am using a soy binder here today in our little sausage mix and kind of the difference is a binder is usually made up of protein so when you add that it holds it does to hold the water but then it also sticks to the meat so you get i don't know if you've ever had a sausage and it's real crumbly it falls apart or all the fat runs out that you put in there when the water runs out or it's real dry binders kind of help more than the filler to keep that moisture in and improve your cooking yield and it it physically sticks because it's a protein and meat is protein it's going to stick to it and hold that moisture in and give you that more firm snappy sausage texture in your smoked sausage or your fresh sausage at the end so that's kind of the heavy stuff guys so we got the couple types of sausage we're always going to use salt i usually wreck around recommend around two percent two grams per kilogram uh cure use the three grams sorry salt 20 grams per kilogram two percent cure we're using three grams per kilogram you know that reaction we use a cure accelerator uh you don't have to use a cure accelerator but you should probably let your meat mixture sit in the fridge overnight if you're not going to use it to give it time for that cure reaction uh process to happen uh we don't use phosphates and we're gonna use binders and fillers in both earth not fillers binders in both of these so like i said guys i do everything in grams per kilogram so both of these are four grams per kilogram and there's a couple of those ingredients like salt which i usually use a pretty specific amount it's always going to be the same in all my recipes it comes out about 20 grams per kilogram two percent now you have to note that if you're doing a cured sausage like this one we're going to do over here it has sodium nitrite in it here number one mix so this is salt as well so if the recipes you're gonna have to compensate that in your recipe if you're making it at home you don't want any well you can have it's it's up to you on what you like but right around that 20 grams per kilogram total salt is what you need so in this guy i would do since it's going to be cured we would do 17 grams per kilogram and add 3 grams per kilogram of cure to bring you up to that 20 grams per kilogram total so just make a note you always want to hit two percent 20 grams per kilogram um so that's kind of the salt that's going to be in every single recipe a binder i usually use at 10 grams per kilogram one percent and i'm using a soy binder you can get whey binders or you can get deheated mustard protein there's a couple other ones but those are probably the most common i use them at 10 grams per kilogram and like i said that's just going to hold all that moisture and meat protein together and then i have this whoa just drop that cure accelerator it just looks like a little white powder i'll bring it in closer here for you guys to see in a second half a gram per kilograms what i'm doing today so that kind of takes care of all the non aromatic things that you would add to a sausage after that you kind of have stuff for flavor and aroma so you know salt binder cure cure accelerator and water those are kind of essential things you need to engage your palate or have a cure reaction happen and then after that we'll add seasonings you could say so today i'm going to make a little i'm going to make a garlic one i'm going to make it pretty simple so we got the salt we got the cure we got the binder that's going to go into the cured one into the fresh one we're just going to do salt binder and i have a garlic powder now with your spices guys like everything kind of has like a max limit and i use dried products for the most part because i run a meat shop and i get the most consistent results that way if i use granulated garlic it's the same every time versus if you use actual garlic which you can and you chop it up it's not always the same and you're kind of adding a little extra moisture so you kind of have to watch your moisture levels if you're doing stuff like fresh vegetables onions garlic and stuff like that because it can affect your end texture so that's why i like to stick with dried stuff you don't have to and of course this is just a granulated garlic i don't get anything in salt like i don't get a garlic salt i don't get an onion salt because i take care of the salt ahead of time i don't want any more than that 20 grams per kilogram two percent so for the most part guys i recommend using dried product dried spices and i try and get them from north america when i can because i've gotten chinese and indian garlic and it's just not the same it doesn't have the same aroma same flavor profile it's just more mild so i like to get as much as i can from north america here um but for the most part guys when it comes to the addition of spices and if you're gonna make a sausage recipe at home from scratch you got those couple main things salt binder for sure and then it's not it's usually no more than really two to five spices in a sausage you don't have to throw the kitchen cupboard at it like today in this garlic sausage we're just going to use granulated garlic black pepper that's basic black pepper is an ingredient that's pretty much in every single sausage either black pepper or white pepper you can get it in all different mesh sizes so you can get whole peppercorns you can get cracked peppercorns i believe this is a 32 mesh you'll see a little better in a second and you get fine stuff but basically you're going to use spices anywheres from one to seven grams per kilogram so if you have something really flavorful like cumin that hits really hard or any seeds that you would use in a pepperoni or fennel seeds in an italian sausage that's got lots of flavor use them at a little lower percentage like 2 grams per kilogram and if you really want to taste that flavor bump it up things like paprika and pepperonis or chorizos you can use they use a bit more than what i recommend like and which is good it tastes good because that's the flavor profile you're going for with that sausage so 7 to 12 grams per kilogram with paprika and a chorizo but for the most part guys with strong flavored stuff it's like one or two grams per kilogram and up to seven if you really want a a punch of the the flavor if that makes sense and i'll actually i'll put i'll see if i can link my template for recipe formulas down below but uh and you guys kind of just gotta experiment with the spices you like but really you don't use more than five because otherwise it's you can't really identify the flavors you know like with uh let's say a pepperoni it's salt black pepper garlic paprika cayenne and a nice that's it with garlic sausage that i do in the store it's salt black pepper garlic and with a garlic sausage you can kind of play around with the herb but i usually do one herb so you can do salt pepper garlic and marjoram is what i'm using here today or you could swap it out for basil or you could swap it out for a sage or thyme or something like that but basically that's kind of how i would suggest if you're doing this at home and you want to experiment make your own sausage recipe if you want to do like an american southwest you would salt black pepper caraway maybe garlic and chipotle or garlic and jalapenos or garlic and cayenne something like garlic and cumin something like that so that's kind of the intro now i will take you guys over how i mix the spices here so i'll bring the camera in so hopefully that covers that hopefully that's not too dense for you guys and we'll just go over this real way these spices out for you real quick okay guys maybe this will help you understand a little bit more with the visual but like i said i've got four kilograms of nice ground pork shoulder smells good looking forward to it and again i have the same on the other side so now that i know the weight i can multiply all those things by four so i'm going to shoot for it this is going to be for the cured sausage so you can just take my little calculator out here so i'm going to need i'm gonna go 17 grams per kilogram of salt multiplied by four kilograms so i should shoot for 68 grams of salt and you always want to make sure this is tear down you guys can be able to see the scale okay so here we are guys like i said we need 68 grams per kilogram of salt so i'm going to take my salt here get 68 grams and you want to make sure that your bowl is teared and it reads zero before you start weighing five six six six sixty eight perfect so we take our salt mixture add it to our cured garlic patties okay guys how about that that's a little better you can see that so like i said you always want to make sure it's teared tea for tear all right now we're going to weigh out our cure like i said or maybe you didn't hear me but the cure looks a lot like salt so when you're storing this at home you want to make sure you store it separate or labeled so you're not accidentally adding salt or sorry cure when you're just doing regular cooking so we're going to use three grams per kilogram there's four kilograms so we need 12 grams of curing salt this is cured number one by the way eleven [Music] gone twelve twelve perfect add that to our mix then we're going to use get some sodium erythrobate and i can use this at one to half a gram per kilogram so four to two grams is fine and if you want to lift that up sometimes see how that says minus 152. when things are pretty light like sodium erythrobate and using a really small amount so see i had two grams in there had it all once two grams so that's the right amount you don't need very much cure accelerator add that in then we're going to use a binder or soy protein so it kind of looks like a very like light powder type stuff kind of like flour so i protein 10 grams per kilogram so we're shooting for 40. 5 35 36 [Music] 44 take a little bit out 40. boom add our binder and then like i said with the uh the spices guys i got this granulated garlic here so it's not a garlic powder and garlic powder works fine as well but just so long as you're not using a garlic salt because it's going to affect your salt content in the end so we'll make this one fairly garlicky focus on that and we'll shoot let's put seven grams per kilogram in so 28 grams make it fairly garlicky give it some punch 28 grams boom and this way guys is the best way to do it because if you're using a teaspoon or tablespoon and you're using different stuff like powders and garlics you're going to get different weights this is the most consistent way to make sausage it's going to be the same every single time and if you want to if you make something and you want to play with it you have the notes and grams per kilogram from there so you can turn things up tune them down take stuff out add them in best way to do it by far now we're going to use this ground marjoram and like i said in a garlic sausage you can usually get away with one herb so we could substitute this out for basil or we could substitute it out for thyme or garlic you could do like sun-dried tomatoes or something instead you want to be careful with vegetables and stuff though you don't add too much can affect your texture so let's do one gram per kilogram so we'll shoot for four grams of this stuff there we go oh five oh no all right four that's our herb we'll add that in there and pepper and this is the uh 32 mesh i believe so you can kind of see there's like a little bit of distinguishment the fine fine ground stuff uh kind of just looks like a powder and then it gets kind of bigger from there so let's go with two or three grams per kilogram uh so four times three let's go with 12. make it a little peppery some pepper there into our mixture all right and then the last thing we need is water i'll be right back with the water all right here we go with water guys now i'm not sure if i mentioned before but i usually use water at ten percent of the sausage weight so that's a hundred milliliters per kilogram of meat now i know all lots of you guys are probably down in the states and you're watching this and you want it in pounds but you can just take this stuff and divide it by 2.2045 to get it in pounds but grams per kilogram it works in tenths so it's really easy so we're gonna shoot for we got four kilograms four times 100 is we want 400 milliliters of water and we're not using the phosphate you can probably you can get up to 20 without a phosphate but you have to do lots of mixing and i'll show you a little brief touch on protein extraction here but without uh without phosphates a little extra's okay um 10 works pretty nice so we got that our water i'll add this in in a second and we'll mix it up then so this was the cured one it had the cure in it this one's unseasoned and you probably don't want to watch me mix all those spices out again so i mix them up ahead of time same spices gonna go in there mixed up and you guys will see the visual difference between a cured and an uncured sausage product okay guys so we got all those spices in there this is a cured meat mixture i'm going to add the water here and we'll mix until it gets very sticky so what's happening is the salt and the added protein is drawing out the protein and sticking to the pork ground pork shoulder mixture that we have here and it's going to get sticky and that's called protein extraction you want that for the good uh texture at the end so i'll add that and mix now you can do this with your hands if you have a little sausage mixer you can do it with that but basically you're just going to want to distribute all them spices around make sure you got clean hands when you're doing this and i will be back in a couple minutes when i'm happy with the protein extraction you guys don't have to watch me mix this you know how to do this get it the spices all mixed through all over the place we'll be right back all right guys i've been mixing for a little bit here and to show you when you're kind of you're at the finish point of mixing see how that sticks to my hand fingers spread that's protein extraction that's what you're shooting for so from here you guys could take this and stuff it into a natural hog casing a fibrous casing for a larger diameter sausage a little snack stick pepperoni size you want but if you guys notice it's gone from that focus on that maybe not a nice pink meat color to a gray and i've also done the same with our fresh sausage see how that one's pink this one's gray just because this one has the cure and the cure accelerator in it so that nitric oxide is reacting with the myoglobin and such to give you that kind of gray cured meat color until we add heat and then it's going to turn that nice pink just to contrast the two side by side it's not really showing up real awesome my camera here guys but this guy here is pink pinker and this guy here is greyer i'm going to cook these for you guys and this guy here he's going to go from gray to pink and this guy here is going to go from pink to gray it's going to be like that gray white cook pink pork or not pink that grape cooked pork meat look and this one's going to go to that pink cured meat look so i'll just pop these on a frying pan and show you guys the end product when they're done all right guys here we are they've been cooked they've come out of the oven are two fresh garlic sausage patties and as you can see this guy on the left has turned pink and this guy on the right has turned gray or that white cooked pork color because he had no cure and this one had the cure and it's going to be the same all the way through the middle if i cook these long enough that looks pink on the inside that's hot a cured sausage color and this guy on the other side without the cure is going to be gray all the way through too hot should have gave him a minute to cool down that gray ooh steamy gray pink so there you have it guys that's everything you need to know well the stuff the fundamentals to get you started on mixing your own spices like i said you can play around with the types of spices the amount of spices but this is a cured sausage this is a fresh sausage and now you have the fundamentals to start playing around on your own hope you guys liked the video if you did give it a thumbs up and subscribe and we'll be making more for you always all right take care

Channel: Duncan Henry

Views: 67,987

Keywords: Homemade Sausage recipes, homemade sausage recipes without casings, homemade sausage recipes pork, homemade sausage recipes for smoking, homemade sausage recipes youtube, sausage, homemade sausage, sausage recipe, how to make homemade sausage recipes, homemade sausage recipes yotube

Id: Va5rLBNiG9M

Length: 30min 34sec (1834 seconds)

Published: Mon Apr 12 2021