The Calgary Farmers market is known to organise sausage fetes where more than 100 different types of sausages are sampled from tens of vendors while a jazz band serenades the crowds. There are about eight major sausage supplies firms in Calgary with hundreds of other smaller suppliers. The suppliers have everything you’d need to prepare your salami, burgers, sausages and bacon. A typical sausage making supplier stocks sausage stuffers, mincers, skins, seasonings, etc. The Calgary sausage making supply industry is extensive and well-developed.
Besides this equipment, they also stock butcher hooks, knives, cleavers and every type of utensils you’d need to mince your meat and make your sausage. Most suppliers are required by law to get approvals and accreditations from local regulators. It’s also critical that their products have full traceability. The major suppliers supply the sausage making recipes and equipment to farm shops, butchers and small scale sausage makers. Most of them cater to both complete beginners and professional sausage makers.
Grinding your meat or mincing it is the first step towards making your sausages. Meat grinders vary in efficiency and quality. The cost of a grinder depends on size, manufacturer, make, and whether it is for commercial or home use. The meat grinders vary in size from #5 all the way to #32. A typical home meat grinder’s price ranges from $20 and $50 apiece. Itâ€™s also fitted with both coarse and fine grinding plates making them ideal for both grinding and grating.
There two ways of going about sausage seasonings. You can seek out the ingredients then follow through and prepare your seasoning. Alternatively, you can simply pick up ready-made recipes. There are few popular seasonings available in most sausage sites. Even there are more than 80 specialised seasonings. Typical ingredients for a sausage seasonings include paprika, salt, garlic powder and garlic granules, ground black pepper, fennels seed, and crushed red pepper flakes for spice.
It is possible to mix your sausage seasonings into your ground meat by hand, or you can choose to use a meat mixer. A meat mixer is necessary when you are making large batches of sausages. Meat mixers are different from meat grinders in that they don’t chop, grind or alter the meat. They simply knead it but turning it over and over again. Most Calgary meat and sausage making supplies stock just about any meat mixers youâ€™d prefer.
Most sausage making supplies outlets also stock assortments of meat stuffers. Sausage stuffers are used to fill up your meat into sausage casings. Suppliers also stock meat grinders with sausage stuffing tubes, but ultimately it is simply easier to purchase a sausage stuffer from them. The stockists tend to have smaller manual stuffers than the larger stuffers which seem to be phasing out of the market. You can also opt to purchase automated stuffers; that is if you have an industrial sausage kitchen.
There are hundreds of recipes for making sausages depending on the type of sausages being made. Different countries have different recipes that are mostly relied upon when making sausages. Most sausage making supply outlets have recipes books. These recipes can range from a free-form sausage to elegant mushroom, sausage ragu and even a potato quesadilla.
The type of sausage casing you settle for will have an effect on the eating experience and sausage making process. There are different types, and sizes of sausage casings in the market. Sausage casings tend to fall into four broad categories. There is the synthetic casings, fibrous casings, natural casings and collagen casings. Most people settle for natural casings because they are presumed to have the best flavour and appearance. There are more than sixty unique varieties of sausage casings in the Calgary market.…