Why it is a good idea to learn how to make sausage, instead of buying it…!
If you know how to make sausage you will get sausage that tastes like in grandmother’s time. A high-quality food, free of unwanted chemicals (such as sodium nitrite in pickling salt), full-bodied in the taste and consistently just as you want it.
Because you can refine the homemade sausage recipes according to your taste. In addition, you can save yourself the hassle of going to the butcher and also save a lot of money 🙂
There is much to be said for the benefits of learning „how to make sausage“.
In recent years, there has been a lot of scare news from the media regarding tinted meat scandals and increased levels of dioxin in the sausage.
Only recently was again a report on the consequences of sodium nitrite (pickling salt) and why it is better to eat sausage and also ham without sodium nitrite.
From now on, you can only smile about such reports because you know exactly what there is in your self-made homemade sausage and ham.
It speaks even more for getting to know how to make sausage
In traditional sausage and meat products are many ingredients (including sodium nitrite) that are harmful to health and as you can see in the population, unfortunately, it leads to more and more overweight.
Lots of fat, flavor enhancers (you can read more about this in the article „Why it is better to know how to make sausage Part 1„, preservatives, dyes, and sodium nitrite (nitrite pickle salt) turn our once-in-a-lifetime foods into chemical bombs.
The naturally good taste and the good conscience with the sausage food, unfortunately, remains on the track.
Did you know that the sodium nitrite (it makes the sausage red) when heated can produce nitrosamines that are carcinogenic? That the common salt contained in large quantities in the sausage is suspected of causing high blood pressure?
But even here, a herb has grown against it. Because you have it in your own hands, how much and especially which salt is contained in your homemade sausage and whether you might want to make homemade sausage without pickling salt (sodium nitrite).
There are simple tricks and natural tools to make the taste experience again. Homemade sausage as it tasted once … .. natural, fresh and full-bodied 🙂
Knowing how to make sausage is a lot of fun and it’s good to know what you eat and what’s in, or even not in the sausage. You have it in your own hands if the homemade sausage should be mild or spicy. Because you can customize the homemade sausage recipes according to your personal wishes.
You can also determine the degree of smoke yourself and know that you have really fresh meat and sausage products. If you want to have red sausage without sodium nitrite, there is also a solution. Because there are red foods that give their color to others.
Another important argument to learn how to make sausage
If you make your own homemade sausage, you have the fat content of the sausage in your own hands. And there are no more secrets to what all the ingredients are in it.
This is how you experience nature in a pleasurable way. And you can do all this in the comfort of your own kitchen. Here you also learn how to preserve the sausages without sodium nitrite (preservative).
I wish you a lot of fun with learning how to make sausage yourself, and when it is done, have a good appetite!