Trim Meats For Sausage Makers

Sausage making is becoming something of a lost art. However, the establishment that makes their own fresh sausages separates itself from the masses and offers tastier products to boot! Making a good sausage is all about the correct balance. Balancing the ratio of meat to fat, of spices to herbs, and of course, a balance of salt to everything else. Knowing that you need a liquid to bind your ingredients (otherwise you might as well be making hamburger), and at least 20% (but as much as 50%) fat to meat, are the two rules that will take you the furthest when making sausage. From there, simply experimenting is the best way to learn and develop as a sausage maker, testing blends until you find a balance that suits you and your customers. Composed of just five ingredients: meat, fat, salt, spices, and liquid, you can then begin experimenting. Substitute different meats and fats together, or use different spice blends, making anything from sweet to spicy sausages. Finally, don't forget your liquid doesn't have to be water, try wine, fruit juice, or anything else you’re curious about. With those fundamentals in place, you can easily make sausages from any meat, and we have a fantastic variety of tasty options to choose from!