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BEEF SAUSAGE : A CULINARY LUXURY AVAILABLE TO EVERYONE
At City Shop we are very selective in the beef used for our fresh-made sausages, using only Australian beef and a specific cut that yields just the right amount of fat. Selecting the perfect ingredients is just the first step in the process of creating this extraordinary treat. The second, equally important step is the sausage preparation. First, careful attention is made in the seasoning step, and next, mixing or binding the meat until “sticky” is an important step that ensures a uniform texture, rather than a course, crumbly one. Finally, we stuff the mince into hog casings. Hog casings are mainly used for their desired “one-size-fits-all” purpose, which are the perfect cooking vessel for seasoned minced meat as they are fine, light and very strong.
FAT IS FLAVOR!
Fat is undeniably the fundamental key to succulence and flavor. Our beef selection is aimed at achieving a fat ratio of 25% to 30%. The best made (and cooked) sausage should leave grease running down your chin after biting into one! To achieve this objective, we ensure that the meat, liquids and grinding and binding machine parts are chilled before use whick helps eliminate the risk of the fat and protien from separating when cooked.
My recommendation on treating our sausages is to buy yourself a meat thermometer and cook your sausages to an internal temperature of not more than 60° C. A few minutes of resting time after cooking will carryover cooking, raising the temperature a few more degrees, while at the same time redistributing the juices throughout the meat.
Bon appétit and don’t forget a napkin!
