The Complete Sausage Making Masterclass, Step By Step. #SRP

pork shoulder

🥗Healthier: turkey

💰Cheaper: pork loin

Turkey is leaner, while pork loin is often less expensive than shoulder.

cider

🥗Healthier: apple juice

💰Cheaper: white wine

Apple juice maintains sweetness, while white wine can add acidity.

pork casings

🥗Healthier: collagen casings

💰Cheaper: no casing

Collagen casings are easier to handle, while no casing can be used for patties.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Welcome viewers to the sausage making masterclass.

Discuss the importance of keeping everything cold, including putting fat in the freezer.

Introduce the meat: 3.5 pounds of pork, with 70% lean and 30% fat.

Mention using belly and shoulder meat for quality.

Introduce Rusk as a yeastless bread and mention the need for quality ingredients.

Measure out 2.5 pounds of lean pork and 2 ounces of seasoning, mix them together, and refrigerate.

Measure out 8 ounces of Rusk and 1 pound of water, mix them together, and let sit for 1-2 hours in the fridge.

Mince the lean pork and fat together using a meat grinder.

Add the soaked Rusk to the minced meat and mix by hand to ensure proper binding.

Mince 1.5 pounds of fresh leeks and add to the sausage mixture.

Mix everything together thoroughly to distribute the ingredients evenly.

Cooking Techniques

Equipment Needed

Spice Level: