The British ‘Banger’ for the great British Breakfast or the basis of a filling main meal is easier to make at home than you might think and these articles will show you the basics that you need to know to produce homemade sausages.
Making sausages at home is becoming more popular as people seek to improve the quality of the food they eat and save waste and money.
Homemade sausages will not be cheaper than the cheapest shop bought sausages but making your own gourmet sausage will cost less than the best quality shop sausage.
Home-made sausages taste better, because they are made from better quality ingredients and to your taste. And sausage making is a fun hobby as well!
Why make homemade sausages?
- Want to be sure exactly what you and your family are eating in a sausage and never get that horrid gristly bit again?
- Need to be sure that the meat within your sausage has come from an animal that has been kindly treated and ethically produced?
- Wish to be certain there are no unnatural or unnecessary additives in your sausage and that it is full of wholesome and fully flavoursome goodness?
- Striving to eat healthily and ‘go green’ by eating a lesser proportion of meat in your meals but without compromising any of the taste, texture or satisfaction?
- Have your own allotment, vegetable garden or growing space to produce your own vegetables, herbs and maybe even fruits that you want to utilize the produce from?
Then why not make your own fabulous sausages at home?
Important Health Information
Recently the World Health Organisation said there was enough evidence to rank processed meats as group 1 carcinogens because of a causal link with bowel cancer. This was widely reported as sausages cause cancer. The reference is to continental preserved sausages like salami and chorizo not traditional British fresh sausages which are safe.
Home Made Sausage Articles – How to Make Sausages at Home
This article is by ‘Gardenfarm Sue’ who has lived self-sufficiently for over 25 years.
She is a former agricultural college tutor and full time farmer now delivering courses in sausage making and all aspects of self sufficient living from her smallholding home.