General Sausage-Making Tips

When making sausage, the meat must stay at or below 45°F/27°C at all times during the process. The ideal temperature is 38°F/20°C. Before cubing the meat and then again before grinding it, “open-freeze” it by placing the meat, uncovered, in the freezer for 30 to 60 minutes or just until the surface has a little crunch to it. The intention is not to freeze the meat solid but to get the exterior hard enough so that it’s brittle on the outside but still soft in the middle. When open-freezing, it’s not necessary to distribute the meat so it’s not touching other pieces; the meat on the top will freeze first, and that will be enough to lower the temperature for the whole batch.