Sausage Making Tips 
Procuring your meat
Make friends with your butcher! Some sausage recipes require special meats which you may have trouble tracking down at your local super market. Talk to your butcher and they can usually organise all the meat varieties you will need. Try to give the butcher notice of what proportions you need; for example: lean pork, off cuts pork shoulder, belly fat, underskin fat etc.
No Mincer - No Problem
If you have purchased your meat at your Butcher, they are usually more than happy to mince it for you. If you are looking to buy a mincer, check out your existing kitchen appliances. Some of the more sophisticated kitchen aids have mincer attachment options.
Make it in Bulk
Always try to make at least 5kg. This reduces your cost, effort and cleanup when you are finished.
Freeze any excess in 1kg packs and then you will always have some to go.
No Smoker - No Problem
Some sausage varieties like Kabana, Kranski, Chorizio and Strassburk are generally heat smoked. If you don't have a smoker, you can achieve a similar result by mixing "Liquid Smoke" or "Powdered Smoke" in with your sausage mix. Both the Powdered and Liquid Smoke additives are available in Brewers Choice stores. You then simply place the smoke flavoured sausage links flat in an oven preheated to 70 degrees C. Once the temperature inside the sausages has reached the 70 degree C mark (use a temperature probe to check), then it is time to remove them. This can take up to 40 minutes.
Take the hot sausages and place them under cold running water to stop the cooking process. Pat them dry with paper towel and hang over-night. They are now ready to re-cook in your favourite recipe or freeze for later use.
