Fresh Sausage 101 - What Is Fresh Sausage?
Fresh Sausage 101 - What Is Fresh Sausage?
Attend this entry level class from Meatgistics University by watching the video, reading the article and post any questions you have!
What is Fresh Sausage?
Fresh Sausage is a traditionally a product that has been ground, seasoned and then most times stuffed into a casing for cooking. The size of the sausage can vary from as small as breakfast sausage link all the way up to 35mm Bratwurst style sausage. It can be made from beef, pork, poultry or wild game or other meats and even some non-meat items are being called sausage now.
Initially, sausage was made to use as much of an animal as possible so organ meats, connective tissue, and other non-desirable cuts were ground, salted and then stuffed into the intestines of the animal to be either cooked or cured. Over time it proved to be so popular due to its taste that the practice of using lower quality cuts is no longer common.
Today some common types of Fresh Sausage are Breakfast whether it is in links, patties or just made as a ground product, Italian, Bratwurst, Mexican Chorizo, and even some Boudin. Because a cure is not used for fresh products they need to be refrigerated or consumed right away. When cooking them you can add smoke if desired but it is less common.
Sausage can be made from almost any meat. Pork is the most common as it is readily available and relatively inexpensive but beef is also fairly common and chicken sausage is also becoming much more common and commercially available. Regardless of what meat block is being used at least 80/20 fat ratio is standard but we like 70/30 and some even go closer to 50/50. This means if a leaner wild game such as venison is being used the correct amount of pork fat will need to be added or the finished product will be less flavorful and overly dry. The best time to add this pork fat is during the second grind so it can mix in well with the lean meat. For most types of fresh sausage, the meat should be ground twice through a 3/16" plate to achieve the ideal particle size.
Fresh Sausage, especially Bratwurst and Breakfast Link Sausage does not have the same texture as a cured sausage. This is because we do not need to achieve protein extraction during the mixing process as we are not smoking this, meaning there is less of a danger of the fat rendering out of the meat during the cooking process. The end result is that when you cut one open it will have a more coarse appearance and mouthfeel.
Fresh Sausage can be stuffed into natural casings, like hog and sheep, or you can use fresh collagen casings. Since Fresh Sausage can cover everything from Breakfast Links to Bratwurst you might be using casings as small as 21mm collagen or as large as 35mm natural hog casings.
Depending on the meat that you are using to make your sausage you will need to cook it to different internal temperatures. For example, beef and pork sausages need to be cooked to an internal temperature of 160° F while chicken and other poultry need to be cooked to 165°F. The reason that sausage needs to be cooked higher than a whole muscle cut, like steak, is that very little harmful bacteria live inside the muscle, the majority of it is on the surface. Once you have ground that however you have exposed all of the meat to that bacteria and it must be properly cooked to be safe to eat.
Either cook your sausage right away or freeze and then vacuum pack it for future use. If you do not freeze the sausage first and try to vacuum pack it you will end up crushing your sausage and it will either have flat sides to it or it will be pushed out of the casing altogether.
Crawrugger last edited by
Where do you get Pork Fat when making venison sausage such a Brats or Italian Sausage?
@Crawrugger Check with your local grocer or butcher! It’s not an item you’ll likely see on the shelf but if you ask they can generally provide it for you.
Crawrugger last edited by
@Joe-Hell Thanks, I’ve been using Pork Butt (for instance 16 lbs of venison and 8 lbs pork butt or shoulder) as my fat source but after reading more on the subject am obviously not getting the correct ratio of fat to lean meat in my fresh sausages and snack sticks as I should be.
@Crawrugger Fat is key for flavor and texture!
@Jonathon great advice, keep it simple
Big John's Pizza Dough Recipe
Learn how to make Big John's Pizza Dough Recipe with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.Ingredients
During one of our recent livestreams, Big John offered to give us a great pizza dough recipe. He claimed it would give me a leg up on Austin when we eventually do our pizza competition. Well, I wanted to try it so I made some pepperoni here while I was propping open the door to try to get the temp to hold at 120° and then I finished them up in our sous vide cooker.
So his recipe called for 4 cups of King Arthur all-purpose flour but I decided to use the one specifically for pizza crusts, 2 packs of dry yeast, not the rapid rise kind, 2 tablespoons of sugar, 1 teaspoon of salt and 1/4 cup of olive oil.Steps for Dough
Take the 2 packs of yeast and mix with 1-1/2 cups of warm water. Then mix the rest of the ingredients in an oiled bowl, make sure everything is nice and mixed in and then transfer to a clean oiled bowl, cover with some plastic wrap and let it sit for an hour. Then put it in the fridge overnight.
Then the next day make another batch and mix them together, this was a tip from him that really seems to work out well! Then you can split them into batches and you can freeze them for up to 3 months but just know that he says the longer you leave them in the freezer they will not be as good!Cooking Directions
Now, we are using a pizza stone so we are warming it up for an hour at 500°. I like to form the dough into a circle, now I am not perfect at this so it is more of a circle like shape than a true circle and then put it on the stone for 1-2 minutes to firm it up a little more. This will make adding the topping a lot better in my mind.
Now add your sauce, cheese, and any other toppings. I like to sprinkle some Garlic Romano Wing Sauce onto mine while it cooks, it is very good on pizza. We have cut our pepperoni pretty thin and we will put a good amount of that on top of the cheese.
Then lower the temp to 400 put your pizza in there and cook for about 8-10 minutes or just until the pizza dough is as hard as you like it and just as the cheese starts to turn brown in a few spots.Shop waltonsinc.com for Excalibur Shakers Shop waltonsinc.com for Round Baking Stone Watch WaltonsTV: Big John’s Pizza Dough Recipe
Garlic Romano Wing Shake Spice Round Baking Stone
It could be somewhere in the area I highlighted in green.
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