How to Make Dried Sausage: A Full Informative Guide for All Intermediate


Making your items by yourself is a satisfying experience and provides immense satisfaction. Recently, we’ve delved into the making of dry sausages, and we can be honest, it’s not any less than what you buy from the grocery store! The flavour is so much better, the texture is exactly as we prefer them, and it’s even cheaper! In addition, you can be sure of what’s in them, and they don’t need to be made with artificial ingredients! The best part is that the equipment you require is easily accessible today and makes it a breeze to begin a new rewarding activity. What is the best way to make dried sausage at your home? In a nutshell, when all the ingredients are mixed with curing salt and starter culture, it’s placed in a casing and then allowed to sit in the casing for a while to develop.

The sausage is then dried until it has lost 35 per cent of its weight. When it is ready, it is allowed to be equalized and kept in the refrigerator or pantry. We are confident in our statement that it’s much simpler than you think. It is just a matter of having to check the progress of your system. It’s just like cultivating plants! Attention and constant care are required. Today, we’ll explore everything you could require to be aware of when if you want to learn how to make dried sausage at your home.

What is dried sausage?

Before you get into the details of making these sausages, it is essential to know what it is and how they’re created. This will help you understand the dangers of drying your laundry at home and why specific steps are essential. First of all, What do you mean by a “sausage? The definition of sausage is a meat product made up of ground beef, salt and other spices. The meat mix is usually put into a casing before being sold. There are times when people want to preserve their freshly prepared sausage.

This can be accomplished by various methods like making cubes, smoking, drying, freezing or freezing. Every one of these methods has each of them’s pros and pros. It is drying, in our view, one of the most delicious preservation methods you can employ. When the moisture content in the sausage is decreased as well, it allows the flavours to increase and are more concentrated.

Different types of sausages

  • Sopressata: It is a dried Italian salami that is a regional variation across the southern region of Italy. It is made from pork.
  • Saucisson: Dry-cured French sausage made of pork. Also known by the name of salchichon in Spain.
  • Chorizo: A spicy or sweet pork sausage that has a distinct red hue.
  • Lola/Lolita: A mildly spiced pork sausage that is spiced with garlic.
  • Pepperoni. A highly-seasoned sausage made from beef and pork.
  • Salami: Highly seasoned Italian sausage that is usually made from pork. Genoa salami is prepared from wine or grape juice.
  • Cervelat: It is a semi-dry, summertime sausage made of pork and beef. Originating of French origin There are Swedish, German, Swiss and American varieties with different spices.

This is the part that gets fascinating. Dry sausages are sausages that are fermented first before being dried. Additionally, they can be smoked before the drying process and add more flavour!

How to make dried sausage

Sausage-Making equipment

Although you can cut the meat yourself instead of grinding it, a gristmill can simplify the process. Hand-cranked meat grinders can be a cost-effective option for those who only make sausage occasionally. Stand mixers come with meat-grinding accessories. Consider investing in one if you plan to cook sausage regularly. Stand-alone grinders that are electric are costly and are typically found inside commercial kitchens. The sausage stuffer is a crucial component for the production of dried sausages. They’re a cheap add-on to a stand mixer, or you can buy an electric or manual sausage stuffer.

You’ll require a chilled stainless steel bowl to mix the spices and meat. If you’re making huge amounts of sausages, a mixer with a paddle or dough hook will make it much easier to mix the ingredients. The cooking thermometer aids in determining what the temp of meat is, and it has to be kept at or below 40 degrees Fahrenheit.

How to make dried sausage: Processes

  • Blend your meat and the fat, then add the seasonings, and mix thoroughly.
  • Put The meat mixture that you ground with sausage casings. Link by twisting the sausage rope around every 8 inches and then tie the twisted section to the butcher’s string.
  • Dry out these sausages by hanging them up in a cool room that is kept at between 60 and 60°F. This process can be a few days or weeks long, depending on the sausages you’re creating. The surface should be completely dry, and the weight should be decreased by 20-40 per cent once it’s done. Don’t hurry. This processing too fast can result in holes and creases inside the sausage.
  • To make smoke-smoked summer sausages, you need to smoke for one hour at 140F, one hour at 160F, and 2 hours at 180F until the internal temperature is 150F. Remove the sausage from the smoker, splash it with boiling water and then soak it in a bath of water to cool to 100F internal temperature. Allow to rest for 2 hours, then cool and refrigerate.

Sausage ingredients

  • Meat: Most traditional dried sausages were made from pork, beef or a mixture of both and some fat, such as pork belly and beef trimmings or lard. Hunters transform some of their game meats like venison or bear into dry sausages.
  • Salts for curing: Salt, nitrite, and nitrate assist in preventing and limiting the growth of bacteria in meat that is kept within the room at 45 degrees. You can find curing salts premixed in the canning jars at your grocery store or a farm supply shop.
  • Dextrose: Dextrose is a sugar that can be utilized in the sausage-making process to provide energy for organisms involved in fermentation. Some curing salts contain dextrose.
  • Spices and herbs: Different sausages require various spices and herbs: typical black pepper, garlic-chilli peppers, paprika Thyme, fennel, and sage.
  • Casing: Casings, which is the tube in which you put the sausage before smoking or drying it that keeps it in form, can be found in both manufactured and natural. Natural casings are the intestines of cattle, sheep, or hogs. They are delicate and hard to handle and should be cleaned thoroughly before use. Casings made of either plant or collagen can be either edible or not. You should remove the non-edible casings before eating the sausage.

How to make dried sausage: Tips

  • Make sure you clean your equipment before and after making sausages. Clean the hands with soap and water for about 20 secs prior you start.
  • To ensure the same distribution, certain sausage makers add spice to the meat before the meat is ground. Some wait until after the meat has been ground.
  • The fat amount of the sausage must be between 30 to 40 per cent.
  • Be sure not to make air spaces inside the casings while you fill them. If you find pockets after you’ve finished, then poke them with the edge of an axe.
  • Make use of smoking liquid to impart a smokey taste to the sausage. Be cautious — too much liquid smoke may cause the other flavours to be overwhelmed.
  • Keep the sausage once it is finished in the refrigerator, freezer or a dry, cool space away from the glare that comes from the sun. If you keep it in a sealed plastic bag, leave an opening to ensure that it doesn’t get wet on the sausage. You can also seal it with a vacuum. Sausage.
  • Make sure the ingredients are kept cool throughout the sausage-making process to stop bacterial growth. If the sausage begins to get warm, place it into the freezer for a short time to allow it to cool quickly. Making sure that your bowls, equipment and utensils are chilled until ready to go helps keep the food at a healthy temperature.

Some interesting facts about the ingredients

One of the most vital components of sausage is the casing. The casing was a clean intestinal tube from an animal in the past. The casing is extremely thin and nearly clear. It is also salted to aid in sterilization and enhance the flavour of the sausages. However, today it’s not the only choice! You can now find sausages made from collagen or cellulose, or plastic. However, some sausages do not require casings and are made by pressing them into the shape of a log.

You can technically utilize any ground meat you’d like concerning the kind of meat employed. The most commonly used types include meats like beef or pork. However, you could make sausages using lamb, poultry or game meat. Also, you have the option of grinding the meat into different textures, which can affect the final product for the final product. Fat is often added to the meat mix to add flavour, moisture, and great mouthfeel. And, finally, spices! If you’ve ever eaten sausage, you are aware that these foods are awash in spice. This helps preserve the flavour once they are dried.

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