With Memorial Day coming up, cooking outs are definitely the prime activity. Grilling meat is certainly tops, especially sausages, but do you not agree that the best sausages are the ones made at home?
Sure, there are people who prefer a nice slab of beef, or tender slices of pork, being grilled to perfection. Leg of lamb, whole chicken, even venison is the stuff grilled legends are made of. But there is no doubt that sausages hold a special place in the hearts of everyone (and I do not refer to the arteries). Sausages have that character and flavor that makes them great for any occasion.
Contrary to popular belief, making home-made sausages are not that difficult. Even if you do not have any fancy machines or equipment you see on TV, a little resourcefulness and creativity will do the trick. There are also a few tips that you might want to keep in mind in making perfect sausages.
The secret to a juicy piece of sausage lies in the fat. About fifteen to twenty-five percent of fat for a sausage mixture is needed to keep moisture in. A grinder or stuffer is not a necessity. A sharp knife to mince the meat and a spoon to stuff the mixture into the casing would do just fine. A weighing scale would help you measure ingredients in greater accuracy.
Of course, the beauty of home-made sausages lies in your preference. You can make it spicier, sweeter, or milder, depending on your taste. Also, sausages tend to improve in flavor as time goes by, so it would be best to keep your sausage in the freezer for a day at least before cooking.
There are many styles of sausages that you could prepare at home. For example, Italian sausages are great for either frying or grilling, served on a hotdog bun. Lamb sausages are also available when sheep are plenty. For those looking for a German touch in sausages, then Bratwurst would be a good try at home. As for those looking for a Southern feel in things, you might be tempted to try cooking country sausages.