Welcome to the “High Caliber Sausage Making” blog. We recently released our video series with High Caliber Instructor Chris Giffen, joined by special guest ManTracker Terry Grant! We want to provide a text format for those of you who prefer to read. In this series, we’ll guide you through the art of sausage making, starting with one of the most important steps: choosing and grinding your meat.

Grinding and Meat Selection

When it comes to sausage making, you can use almost any kind of meat. Hunters often use game like moose or deer, but beef, pork, and even chicken are excellent choices as well.

A general rule is to aim for an 80% lean to 20% fat ratio, ensuring your sausages have the perfect balance of flavor and juiciness.

Choosing the Right Grinder

Wondering which grinder to use? High Caliber offers a variety of grinders to fit your needs. The main difference between them is speed and how finely you need to cut the meat before grinding. The larger the grinder, the less prep work you’ll need. But no matter the size, a good grinder is essential for achieving the right texture.

Why Grinding Matters

Grinding your meat isn’t just a step you can skip. It sets the texture of your sausage and exposes more surface area, allowing the proteins to bind together properly. This gives your sausages that ideal consistency.

Grinder Care and Maintenance

Proper care of your grinder ensures top performance and durability. First, make sure the plates in your grinder are sharp. After using, clean them with hot soapy water, dry thoroughly, and apply High Caliber white mineral oil to prevent rust. Keeping your equipment in top shape is crucial, and we cover all the proper maintenance tips in our High Caliber sausage making class.

Choosing the Right Sausage Casing

Choosing the right casing for your sausage is an important step that affects both the look and texture of the final product. There are two main types of sausage casings: natural and manufactured, each suited to different styles of sausage.

Natural Casings

Natural casings are made from animal intestines and come in three varieties: hog, beef, or lamb. They’re available either in hanks or preloaded for easier handling. These casings have a traditional curve and texture, making them a popular choice for those looking to create classic, authentic sausages. Natural casings also smoke well, giving your sausages that signature flavor we all recognize.

Manufactured Casings

Manufactured casings come in different types, each suited for specific kinds of sausages:

• Collagen Casings: Known for their consistency, collagen casings are a great option for fresh sausages that are meant to be baked. If you’re planning to smoke your sausage, a processed collagen casing is the way to go.
• Fibrous Casings: These casings are ideal for larger sausages like summer sausage or salami. They allow smoke to penetrate, adding rich flavor, but they need to be peeled off before eating.
• Moisture-Proof Casings: As the name suggests, these casings are designed to keep moisture out, which makes them perfect for sausages cooked in hot water.

Choosing the Right Casing

Ultimately, the type of casing you choose will depend on the kind of sausage you’re making and how you plan to cook it. For a fresh, baked sausage, opt for a fresh collagen casing. If you’re making smoked sausage, go with processed collagen or natural casings. For summer sausage or salami, fibrous casings are your best bet, while moisture-proof casings are perfect for sausages boiled in water. Mix manually with hands to desired protein extraction

Mixing: Extracting Proteins and Achieving the Perfect Bind

Now that your meat is ground, it’s time for one of the most crucial steps in sausage making: mixing. This stage is where we extract the proteins needed to bind the sausage together, similar to how you knead dough. However, unlike dough, we need to be careful not to smear the meat. Sprinkle spices on the meat first, mix and then gradually add cold water. Mix manually with hands to desired protein extraction.

Efficient Mixing with High Caliber Equipment

We also like to use the High Caliber mixer, which is perfect for handling 10-20 lb batches. This tool ensures an even distribution of proteins and ingredients without the physical strain of mixing by hand. It’s a game changer when it comes to achieving a consistent and professional-quality mix.

The Right Mixing Process

Don’t just throw all your ingredients in and start cranking! Start with the lean meats, which are high in protein. The goal is to extract the proteins from the lean meat first, and once extracted, you can incorporate the fat and water. The proteins act like a web, suspending the fat and water, which binds the sausage together.

The Importance of Temperature

To get the best results, keep your sausage batter cold during the mixing process. Proteins extract most effectively at around 4°C, so we use ice-cold water, but not actual ice, to keep the mix at the right temperature. This helps ensure you can mix for longer and extract as much protein as possible.

You’ll know the mixing process is done when the mixture changes in texture. It starts off looking wet and shiny, but after a while, it will develop a dull sheen and become sticky when held in your hand — that’s when you know it’s ready!

Sausage Stuffing: Choosing the Right Equipment and Technique

With your meat perfectly mixed, the next step in the sausage-making process is stuffing. High Caliber offers a variety of sausage stuffers to help make this process efficient and precise. Whether you prefer a vertical or horizontal stuffer, or need a machine with a hopper capacity of 5, 10, or even 20 lbs, we’ve got you covered.

Choosing the Right Stuffing Horn

When it comes to the stuffing horn, you have options. While plastic stuffing horns are available, we recommend upgrading to a stainless steel horn. Stainless steel horns make it easier for casings to slide on and off, and since they are less likely to scratch, they tend to last longer with proper care.

Sizing Your Stuffing Horn and Casing

One key tip for successful sausage stuffing is selecting a stuffing horn that’s slightly smaller than your sausage casing. This makes it easier to load the casing onto the horn without stretching or tearing it. A properly fitted stuffing horn ensures a smoother, more efficient process and minimizes waste.

Thanks for Reading

To deepen your understanding and see these techniques in action, be sure to check out our video series featuring High Caliber Instructor Chris Giffen and special guest ManTracker Terry Grant. Join us as we explore the art of sausage making step-by-step, sharing tips and tricks along the way.

Happy sausage making!