Top Meats for Making the Perfect Sausage

The art of sausage making has been a cherished tradition for centuries. Choosing the right combination of meats is crucial to achieving a delicious, savory sausage that is neither dry nor lacking in flavor. Here, we explore the best combination of meats typically used, with a focus on pork, beef, chicken, turkey, lamb, and goat. For a practical and delicious example, we share a method for making German Bratwurst.

Common Meats Used in Sausages

The type of meat used in sausage making depends largely on personal preference and regional traditions. Common meats include pork, beef, chicken, turkey, lamb, and goat. Each of these meats offers unique flavors and textures, making them suitable for various types of sausages. However, it is essential to use a balance of lean and fat pieces in the meat mixture, as this ensures that the sausage is both flavorful and moist.

Unique Meat Combinations for Authentic Sausages

When growing up in Montana, deer and antelope were often used to make sausages. These meats, while unique and flavorful, can be more challenging to obtain and process. For a more accessible and widely available alternative, consider the combination of pork belly and pork shoulder, as this combination provides a perfect balance of flavor and moisture. This blend is especially popular in traditional German Bratwurst and British sausages.

Why the Pork Belly and Pork Shoulder Combination Works

The process involves using one part pork belly and two parts pork shoulder, both with average levels of fat. This ratio provides a rich, flavorful base for the sausage, ensuring that it is neither too lean nor too fatty. Pork belly offers a good amount of marbling, which is crucial for maintaining moisture, while pork shoulder provides a robust and savory flavor.

Creating Perfect Bratwurst: A Step-by-Step Guide

To bring out the best in your combined meats, here is a recipe for traditional German Bratwurst:

Ingredients

200g pork belly, chopped 400g pork shoulder, chopped 2 tbsp salt 1 tbsp black pepper 1 tsp marjoram 1 tsp caraway seeds

Instructions

Prep the meat: Chop the pork belly and pork shoulder into small, even pieces. Ensure that the pieces are not too small to avoid over-mixing and losing texture. Season the meat: Mix the chopped pork with salt, black pepper, marjoram, and caraway seeds. This blend should enhance the natural flavors of the pork, resulting in a truly flavorful sausage. Stuff the casing: Use a sausage stuffer to stuff the seasoned meat mixture into natural or synthetic casings. If you don't have a stuffer, you can use a thick tube of plastic or even an empty water bottle filled with the mixture and taped shut, then cut into sections. Cook the sausages: Boil the sausages in water until they reach the desired internal temperature of 160°F (71°C). Alternatively, you can grill or pan-fry them over medium heat until they are golden brown. Serve and enjoy: Sausages are best served freshly cooked. Pair them with traditional sides like mustard, potato salad, or sauerkraut for a complete meal.

Conclusion

Choosing the right combination of meats is key to making a perfect sausage. Whether you opt for the unique flavors of deer and antelope or the accessible and popular pork belly and pork shoulder blend, the important thing is to ensure a balance of lean and fat for the best results. Experiment with different combinations to find the perfect sausage that suits your taste preferences and regional traditions.

For more insights into Bratwurst and other traditional sausages, check out Gregs Thüringer Rostbratwurst for detailed information and recipes.