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Choosing your meat is one of the most important steps when making homemade sausages. The type of meat you choose will influence the flavour, texture and juiciness of your finished sausage.
The good news is that you don’t need an expensive cut of meat to make great sausages. In fact, some of the best sausages are made using a combination of lean meat and the right amount of fat.
One of the most common mistakes beginners make is choosing meat that is too lean.
Fat is important in sausage making. It helps keep your sausages moist, juicy and flavoursome during cooking.
As a general guide, aim for around 20–30% fat in your sausage mixture. The exact amount can vary depending on the type of sausage you are making and your personal preference.
If your meat is very lean, you can add extra pork fat or another suitable source of fat to improve the texture and flavour.
Pork is one of the most popular meats for sausage making because it naturally contains a good balance of meat and fat.
Pork shoulder is an excellent choice for beginners and can be used on its own or combined with other meats.
Great for: pork sausages, breakfast sausages, pork & fennel, pork & apple and many traditional sausage recipes.
Beef makes delicious, hearty sausages and works particularly well with bold seasonings.
Choose beef with a reasonable amount of natural fat rather than using very lean cuts. Beef can also be combined with pork to create a juicy, flavoursome sausage.
Great for: beef sausages, BBQ sausages, pepper sausages, garlic sausages and spicy varieties.
Lamb has a distinctive flavour that works beautifully with herbs and spices.
Lamb shoulder and other suitable cuts with some natural fat are excellent choices for sausage making.
Great for: lamb & rosemary, lamb & mint, Mediterranean-style sausages and spicy lamb sausages.
Chicken sausages can be delicious but are often made with very lean meat. For a juicy sausage, consider using a combination of chicken meat and chicken skin or another suitable source of fat.
Great for: chicken & herb, spicy chicken, chicken & cheese and Mediterranean-style sausages.
Don’t be afraid to experiment!
Combining different meats can create a fantastic balance of flavour, texture and fat. For example:
If you’re making sausages for the first time, pork shoulder is a great place to start. It is easy to work with, has good natural fat content and works with a huge range of seasonings.
Don’t worry about getting everything perfect on your first attempt. Sausage making is about experimenting and finding the combination of meat, fat and seasoning that you enjoy.
Choose good-quality meat, don’t be afraid of a little fat, keep your meat cold and you’ll be well on your way to making great homemade sausages!
Once you’ve chosen your meat, the next step is selecting your sausage seasoning and casing. At Sausage Ingredients NZ, we have a range of sausage seasonings and natural casings to help beginners get started. View our range here.
You can use pork, beef, lamb, Venison and chicken or a combination of meats. The most important thing is choosing meat with enough natural fat to keep your sausages moist, juicy and full of flavour. You can use pork, beef, lamb, Venison and chicken or a combination of meats. The most important thing is choosing meat with enough natural fat to keep your sausages moist, juicy and full of flavour.
Fat is an important part of a good sausage. It helps provide flavour, moisture and a better texture.
As a general guide, aim for around 20–30% fat, depending on the type of sausage you are making. Type of fat, e.g.: beef brisket fat or pork back fat.
Keeping your meat cold during sausage making is very important.
Cold meat is easier to work with and helps keep the fat firm. Warm meat can become soft and greasy, which can make stuffing more difficult and affect the finished sausage.
Tip: Keep your meat, equipment and water as cold as possible throughout the process.
