👨🍳Using the right fat ratio is crucial for juicy sausages, with a recommended range of 70% meat to 30% fat.
🧂A 2% salt ratio to the total weight of meat is optimal for well-flavored sausages.
🌡️Pink curing salt (0.25% ratio) is important for safely smoking sausages at low temperatures.
🥛Adding a binder like milk powder (2-4% ratio) improves texture and moisture retention in sausages.
💦Including 10% liquid (water, stock, or beer) helps with hydrating spices and improving sausage texture.
What is the recommended fat ratio for sausages?
—A 70% meat to 30% fat ratio is generally recommended for juicy sausages.
How much salt should I use in sausage making?
—A 2% salt ratio to the total weight of meat is optimal for flavorful sausages.
Why is pink curing salt important for sausages?
—Pink curing salt (0.25% ratio) helps keep sausages safe during low-temperature smoking.
What is the purpose of using a binder in sausages?
—A binder like milk powder (2-4% ratio) improves texture and moisture retention in sausages.
Why should I include liquid in sausage making?
—Adding 10% liquid (water, stock, or beer) helps hydrate spices and improve sausage texture.
00:00In this video, Bradley Robinson shares the five master ratios for making perfect sausages at home.
01:40The fat ratio is crucial for juicy sausages, with a recommended range of 70% meat to 30% fat.
02:53A 2% salt ratio to the total weight of meat is optimal for flavor in sausages.
04:09Pink curing salt (0.25% ratio) is important for safely smoking sausages at low temperatures.
05:17Adding a binder like milk powder (2-4% ratio) improves texture and moisture retention in sausages.
06:35Including 10% liquid (water, stock, or beer) helps with hydrating spices and improving sausage texture.
