homemade sausage meat mixture

Homemade sausage meat mixture – the healthiest and tastiest recipe

Homemade sausage meat mixture is a well-kept secret. Sometimes even traditional butcher stores have their own mixture with clean ingredients. Naturally, barbeque enthusiasts around the globe tried to emulate these mixtures in their quest to make the best grilled meat for burgers, kebabs, sausages or something similar. Now, on our website, you already have some of the best recipes to prepare oriental delicacies such as Kebab or Sheftelia. However, this recipe will be a total game changer when it comes to the ground meat preparation.

Lamb as the base for homemade sausage meat mixture

Unfortunately, industrial sausages available in stores around the globe use the worst quality of meat. In most cases the industry uses pork which is the least healthy meat available to humans. Then, they have to mask the sourness of low-quality meat by adding bread crumbs, soy, sugar and chemical preservatives. You end up with an unhealthy product that is not much better than any other industrial processed food. Interestingly, when you think about sausage meat mixture, it should contain just meat and salt. Naturally, everyone loves the aroma of garlic with grilled meat. But in essence, top-quality meat and salt are all you need to make the best burgers, sausages or anything with ground meat. And when it comes to meat quality – nothing beats lamb!

homemade sausage meat mixture

Not only is it an abundant source of top-class protein, but lamb is also an outstanding source of vitamins and minerals. Let’s mention iron, zinc, and vitamin B12. For this reason, lamb needs to be present in your cooking more often than usual. This type of meat is ruminant animal meat and in most cases is grass-fed. Lamb and mutton promote muscle growth, maintenance, and even athletic performance. In addition, eating more lamb can help to prevent or reverse anaemia. This particular homemade sausage meat mixture will be ideal for those who still haven’t find the way to enjoy lamb fully. You will forget the gamey feeling if you use the lamb as the base of this mixture.

What about the spices

Our homemade sausage meat mixture has only 3 spices! Sea salt, garlic infused water and black pepper. Now, if you want your sausage mixture to get a bit spicy, we recommend red hot paprika flakes, or perhaps smoked paprika powder. Nothing else is needed but if you like to experiment, various Mediterranean herbs could be used. If you think that meat needs a lot of spices to be tasty, we have to reasure you.

Meat freshness test

Before you start making your homemade sausage meat mixture, take a look at the meat you purchased. Take a small amount of ground meat from the butcher or supermarket and create a burger without adding any spices. Cook it in tallow or on a dry non stick grilling pan. If the meat is fresh, the burger will taste almost sweet and pleasant. On the other hand, if it’s not fresh, you will notice a sour and off taste that many people dislike in meat. This is an indicator that the meat is not very fresh!

Homemade sausage beats all other versions

You can say you don’t have the time, but the benefits from making homemade sausage meat mixture are numerous. Besides, learning more about old-fashioned cooking has brought a lot of pleasure and health benefits to everyone who has tried it. So, all you need to do is follow this perfect recipe and surprise your family or friends next time you decide to cook or grill some homemade sausages!

Homemade sausage meat mixture

Recipe by Roberta KapsalisCourse: Main courseCuisine: Keto MediterraneanDifficulty: Easy
Servings

20

servings
Prep time

10

minutes
Garlic infused water preparation

12

hours

Ingredients

  • 500g (1 lb) ground lamb or mutton

  • 500g (1 lb) ground veal, bison or beef

  • 1/2 tsp baking soda

  • 1 whole garlic

  • 200 ml (1 cup) water

  • 1 tsp black pepper

  • 1 tsp smoked red paprika powder (optional)

Directions

  • Clean the garlic and cut the cloves into halves. Place them in a glass and cover with 200 ml of water. Now, cover the glass with a small plate or use transparent foil. Place the glass in the refrigerator for at least 12 hours. Remove the pieces of garlic and use just the water in which it was soaked. Mix it with sea salt and baking sonda.
  • Mix well the two types of meat and add the garlic infused water where you added baking soda and sea salt. It’s important to mix well so perhaps you can use a food processor or a mixer with mixing hook attachment.
  • Now add black pepper and red paprika powder and mix some more.
  • You can use sheep sausage casing to create homemade sausages or use this meat mixture to make burgers, kebab or meatballs.

Notes

  • You can keep the sausages in the refrigerator for up to 5 days. However, if you decide to freeze them, make sure they are unfrost before cooking.
  • You can also smoke these sausages but this requires a specific grill or a smoking device. Depending on your needs and preferences, you can choose from gas, electric and charcoal smokers.

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