{"id":1870,"date":"2022-02-24T15:02:48","date_gmt":"2022-02-24T15:02:48","guid":{"rendered":"https:\/\/blog.viscofandobrasil.com.br\/?p=1870"},"modified":"2022-04-01T15:40:21","modified_gmt":"2022-04-01T15:40:21","slug":"the-eight-best-tips-for-making-sausages-and-what-to-use","status":"publish","type":"post","link":"https:\/\/blog.viscofandobrasil.com.br\/en\/the-eight-best-tips-for-making-sausages-and-what-to-use\/","title":{"rendered":"THE EIGHT BEST TIPS FOR MAKING SAUSAGES, AND WHAT TO USE"},"content":{"rendered":"<div class=\"vce-row-container\" data-vce-boxed-width=\"true\"><div class=\"vce-row vce-row--col-gap-30 vce-row-equal-height vce-row-content--top\" id=\"el-ecb4ea58\" data-vce-do-apply=\"all el-ecb4ea58\"><div class=\"vce-row-content\" data-vce-element-content=\"true\"><div class=\"vce-col vce-col--md-auto vce-col--xs-1 vce-col--xs-last vce-col--xs-first vce-col--sm-last vce-col--sm-first vce-col--md-last vce-col--lg-last vce-col--xl-last vce-col--md-first vce-col--lg-first vce-col--xl-first\" id=\"el-ef37bc0f\"><div class=\"vce-col-inner\" data-vce-do-apply=\"border margin background  el-ef37bc0f\"><div class=\"vce-col-content\" data-vce-element-content=\"true\" data-vce-do-apply=\"padding el-ef37bc0f\"><div class=\"vce-row-container\" data-vce-boxed-width=\"true\"><div class=\"vce-row vce-row--col-gap-30 vce-row-equal-height vce-row-content--top\" id=\"el-b5e15630\" data-vce-do-apply=\"all el-b5e15630\"><div class=\"vce-row-content\" data-vce-element-content=\"true\"><div class=\"vce-col vce-col--md-80p vce-col--xs-1 vce-col--xs-last vce-col--xs-first vce-col--sm-last vce-col--sm-first vce-col--md-first vce-col--lg-first vce-col--xl-first\" id=\"el-f5294e61\"><div class=\"vce-col-inner\" data-vce-do-apply=\"border margin background  el-f5294e61\"><div class=\"vce-col-content\" data-vce-element-content=\"true\" data-vce-do-apply=\"padding el-f5294e61\"><div><\/div><\/div><\/div><\/div><div class=\"vce-col vce-col--md-20p vce-col--xs-1 vce-col--xs-last vce-col--xs-first vce-col--sm-last vce-col--sm-first vce-col--md-last vce-col--lg-last vce-col--xl-last\" id=\"el-7ac27c61\"><div class=\"vce-col-inner\" data-vce-do-apply=\"border margin background  el-7ac27c61\"><div class=\"vce-col-content\" data-vce-element-content=\"true\" data-vce-do-apply=\"padding el-7ac27c61\"><div class=\"vce-shortcode\"><div class=\"vce-shortcode-wrapper vce\" id=\"el-4aa0ca3f\" data-vce-do-apply=\"all el-4aa0ca3f\"><div class=\"sfsi_widget sfsi_shortcode_container\"><div class=\"norm_row sfsi_wDiv \"  style=\"width:215px;text-align:left;\"><div style='width:40px; height:40px;margin-left:3px;margin-bottom:5px; ' class='sfsi_wicons shuffeldiv ' ><div class='inerCnt'><a class=' sficn' data-effect='' target='_blank'  href='' id='sfsiid_facebook_icon' style='width:40px;height:40px;opacity:1;'  ><img data-pin-nopin='true' alt='Facebook' title='Facebook' src='https:\/\/blog.viscofandobrasil.com.br\/wp-content\/plugins\/ultimate-social-media-icons\/images\/icons_theme\/thin\/thin_facebook.png' width='40' height='40' style='' class='sfcm sfsi_wicon ' data-effect=''   \/><\/a><div class=\"sfsi_tool_tip_2 fb_tool_bdr sfsiTlleft\" style=\"opacity:0;z-index:-1;\" id=\"sfsiid_facebook\"><span class=\"bot_arow bot_fb_arow\"><\/span><div class=\"sfsi_inside\"><div  class='icon2'><div class=\"fb-like\" data-href=\"http:\/\/https%3A%2F%2Fblog.viscofandobrasil.com.br%2Fen%2Fwp-json%2Fwp%2Fv2%2Fposts%2F1870%2F\" data-layout=\"button\" data-action=\"like\" data-show-faces=\"false\" data-share=\"true\"><\/div><\/div><div  class='icon3'><a target='_blank' href='https:\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fblog.viscofandobrasil.com.br%2Fen%2Fwp-json%2Fwp%2Fv2%2Fposts%2F1870%2F' style='display:inline-block;'  > <img class='sfsi_wicon'  data-pin-nopin='true' alt='fb-share-icon' title='Facebook Share' src='https:\/\/blog.viscofandobrasil.com.br\/wp-content\/plugins\/ultimate-social-media-icons\/images\/share_icons\/fb_icons\/en_US.svg' \/><\/a><\/div><\/div><\/div><\/div><\/div><div style='width:40px; height:40px;margin-left:3px;margin-bottom:5px; ' class='sfsi_wicons shuffeldiv ' ><div class='inerCnt'><a class=' sficn' data-effect='' target='_blank'  href='' id='sfsiid_linkedin_icon' style='width:40px;height:40px;opacity:1;'  ><img data-pin-nopin='true' alt='LinkedIn' title='LinkedIn' src='https:\/\/blog.viscofandobrasil.com.br\/wp-content\/plugins\/ultimate-social-media-icons\/images\/icons_theme\/thin\/thin_linkedin.png' width='40' height='40' style='' class='sfcm sfsi_wicon ' data-effect=''   \/><\/a><div class=\"sfsi_tool_tip_2 linkedin_tool_bdr sfsiTlleft\" style=\"opacity:0;z-index:-1;\" id=\"sfsiid_linkedin\"><span class=\"bot_arow bot_linkedin_arow\"><\/span><div class=\"sfsi_inside\"><div  class='icon2'><a target='_blank' href=\"https:\/\/www.linkedin.com\/sharing\/share-offsite\/?url=https%3A%2F%2Fblog.viscofandobrasil.com.br%2Fen%2Fwp-json%2Fwp%2Fv2%2Fposts%2F1870%2F\"><img class=\"sfsi_wicon\" data-pin-nopin= true alt=\"Share\" title=\"Share\" src=\"https:\/\/blog.viscofandobrasil.com.br\/wp-content\/plugins\/ultimate-social-media-icons\/images\/share_icons\/Linkedin_Share\/en_US_share.svg\" \/><\/a><\/div><\/div><\/div><\/div><\/div><div style='width:40px; height:40px;margin-left:3px;margin-bottom:5px; ' class='sfsi_wicons shuffeldiv ' ><div class='inerCnt'><a class=' sficn' data-effect='' target='_blank'  href='' id='sfsiid_instagram_icon' style='width:40px;height:40px;opacity:1;'  ><img data-pin-nopin='true' alt='Instagram' title='Instagram' src='https:\/\/blog.viscofandobrasil.com.br\/wp-content\/plugins\/ultimate-social-media-icons\/images\/icons_theme\/thin\/thin_instagram.png' width='40' height='40' style='' class='sfcm sfsi_wicon ' data-effect=''   \/><\/a><\/div><\/div><div style='width:40px; height:40px;margin-left:3px;margin-bottom:5px; ' class='sfsi_wicons shuffeldiv ' ><div class='inerCnt'><a class=' sficn' data-effect='' target='_blank'  href='https:\/\/api.whatsapp.com\/send?text=https%3A%2F%2Fblog.viscofandobrasil.com.br%2Fen%2Fthe-eight-best-tips-for-making-sausages-and-what-to-use%2F' id='sfsiid_whatsapp_icon' style='width:40px;height:40px;opacity:1;'  ><img data-pin-nopin='true' alt='' title='' src='https:\/\/blog.viscofandobrasil.com.br\/wp-content\/plugins\/ultimate-social-media-icons\/images\/icons_theme\/thin\/thin_whatsapp.png' width='40' height='40' style='' class='sfcm sfsi_wicon ' data-effect=''   \/><\/a><\/div><\/div><\/div ><div id=\"sfsi_holder\" class=\"sfsi_holders\" style=\"position: relative; float: left;width:100%;z-index:-1;\"><\/div ><script>window.addEventListener(\"sfsi_functions_loaded\", function()\n\t\t\t{\n\t\t\t\tif (typeof sfsi_widget_set == \"function\") {\n\t\t\t\t\tsfsi_widget_set();\n\t\t\t\t}\n\t\t\t}); <\/script><div style=\"clear: both;\"><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><div class=\"vce-text-block\"><div class=\"vce-text-block-wrapper vce\" id=\"el-8fa6c1f1\" data-vce-do-apply=\"all el-8fa6c1f1\"><p>Due to being widely consumed in Brazil,&nbsp;<a href=\"https:\/\/www.viscofan.com\/pt-br\/produtos-e-mercados\/solu\u00e7oes\">sausage production<\/a> ensures great business opportunities and growth for any company. However, if you want to make high-quality meat products, you need to learn more about all the necessary steps, procedures, and main tips to properly produce sausages.<\/p>\r\n<p>It\u2019s crucial, then, that you take a number of precautions, including choosing the proper meats and the best casings. This will help you ensure that your product is properly conserved and delivered to the end consumer. Below are some instructions on how to make sausages with new collagen casings, allowing you to improve standards and productivity.<\/p>\r\n<h2>1. Prepare the production&nbsp;<\/h2>\r\n<p>Making sausages means following a series of steps and using specific equipment for the production process. It\u2019s also essential to set aside adequate space for this type of work. The environment must be spacious and capable of accommodating all required tools, allowing you to get through each step of the process without issues.<\/p>\r\n<p>An ideal work area must include sinks, tables, and running water, as well as good air circulation to preserve sanitary conditions, which is crucial to ensure product quality and care for the end consumer health.<\/p>\r\n<h2>2. Separate the ingredients<\/h2>\r\n<p>This is one of the most important tips when preparing sausages. Before starting any procedure, separate the necessary ingredients like the types of meat, fats, and seasoning. Don\u2019t forget about the liquid that will act as a link between the dough and casings during the stuffing process. Use potable water, as the quality of the water is an extremely important component of this task.<\/p>\r\n<p>Speaking of casings, remember to set aside the casing you\u2019ve chosen. Collagen casings&nbsp;are an excellent choice in this case. Don\u2019t forget the tools required for the job, too, like gloves, threads, containers, and other items that are essential when handling the product.<\/p>\r\n<h2>3. Freeze the ingredients<\/h2>\r\n<p>Making sure you get the right cooking temperatures for the meat is essential to make sure the sausage gets to the desired results and prevent losses. Freezing the meats and fats is a great idea that could really help in the production of meat products.<\/p>\r\n<p>To do this, place the meats and fats in separate containers and leave them in the freezer. The ingredients should be kept at temperatures below -15 \u00baC and must be taken out as soon as a layer of ice begins forming on the surface.<\/p>\r\n<h2>4. Grind the meats and fats<\/h2>\r\n<p>Once they\u2019re frozen, keep the ingredients in ambient temperatures, but away from warm places that could make them thaw out faster. This is another suggestion among the different tips for sausage preparation.<\/p>\r\n<p>Before you start grinding the meats and fats, clean up the tool you\u2019ll use while the products are returning to their natural state. Remove any impurities, residue, or dirt that could contaminate the ingredients.<\/p>\r\n<p>After that, you can start grinding them. Be very careful during this process since all meat must be ground. Otherwise, you\u2019ll have trouble during stuffing and will not be able to guarantee delivery of a high-quality product.<\/p>\r\n<h2>5. Season the ingredients<\/h2>\r\n<p>After grinding them, the resulting dough must be seasoned manually. Place the ground ingredients in a deep container, add the seasoning of your choice, and start mixing. Ideally, the fats should be visually imperceptible while the meat stands out the most.<\/p>\r\n<p>If the mixture looks dry, add some water bit by bit. It should not be too moist or too dry. Finally, drain the excess water as needed.<\/p>\r\n<h2>6. Start stuff<\/h2>\r\n<p>Another tip for making sausages is about choosing the best casing to encase the dough. This step requires adequate tools for the job to prevent any possible failures. You can encase the product with a manual or automatic tool, following the manufacturer\u2019s recommendations regarding caliber.<\/p>\r\n<p>To make sure that your sausage will be in perfect condition, you\u2019ll have to choose the best casing for your needs. If you want to make sure your product is standardized with near imperceptible casing&nbsp; for consumption, <a href=\"https:\/\/www.viscofan.com\/pt-br\/produtos-e-mercados\/colageno\">collagen casing <\/a>might be the best for you. Its best advantages include:<\/p>\r\n<ul>\r\n<li><strong>product uniformity:&nbsp;<\/strong>recommended for industrial production as it helps standardize the production process;<\/li>\r\n<li><strong>easily digestible:<\/strong>&nbsp;collagen is a material of animal origin and easily digestible by the human organism;<\/li>\r\n<li><strong>improved liquid retention<\/strong>: due to having a less porous surface, collagen casing allows humidity to be evenly spread around the product;<\/li>\r\n<li><strong>does not require washing:<\/strong> collagen casings are ready for use and doesn\u2019t have to be washed before casing;<\/li>\r\n<li><strong>odorless:&nbsp;<\/strong>collagen casing is the only one that is odorless, preventing it from interfering with the aromas of spices or meats;<\/li>\r\n<li><strong>easily placed in the funnel:&nbsp;<\/strong>intestine casings&nbsp;are hard to place in a funnel. It\u2019s a time waster and the repetitive motions required can be tiring;<\/li>\r\n<li><strong>compatible with color prints:<\/strong> collagen casings&nbsp;make it easy for producers to print their brand on them, without damaging the end product;<\/li>\r\n<li><strong>can be colored<\/strong>: for cooked products, collagen casings&nbsp;can standardize color and reduce oven time.<\/li>\r\n<\/ul>\r\n<h2>7. Wait for it to dry<\/h2>\r\n<p>The drying process for sausages is optional. So, if you\u2019d like your product to be delivered freshly to stores, you can sell it immediately after manufacturing, but if your product is cured, it will have to be dried first.<\/p>\r\n<h2>8. Start the smoking process<\/h2>\r\n<p>If you want to make smoked sausage, take it out of the refrigerator and place it in a smoker at 70 \u00baC for 4 hours. After the industrial production is complete, the meat products are stored in appropriate bags or boxes in a manually or vacuum-based packaging machine.<\/p>\r\n<p>These are our tips that will help you make the best-quality sausages. As you know, getting a meat products business to grow in Brazil is not at all difficult, but be sure to always follow the best manufacturing practices and make sure your ingredients and materials are <a href=\"https:\/\/www.viscofan.com\/pt-br\/sobre-viscofan\/qualidade-inova\u00e7ao\">of the highest quality and reliable<\/a>.<\/p>\r\n<p>Collagen casings&nbsp;are a great choice for sausages. They can help you drive productivity and caliber standardization while also helping you ensure hygiene and resistance.<\/p>\r\n<p>Did you like our tips? Download this e-book and find out how you can produce the highest-quality meat products!<\/p><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p> [&#8230;]<\/p>\n<p><a class=\"btn btn-primary rockcontent-read-more-link\" href=\"https:\/\/blog.viscofandobrasil.com.br\/en\/the-eight-best-tips-for-making-sausages-and-what-to-use\/\">Read More&#8230;<\/a><\/p>\n","protected":false},"author":1,"featured_media":2129,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23],"tags":[],"class_list":["post-1870","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-collagen"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>THE EIGHT BEST TIPS FOR MAKING SAUSAGES, AND WHAT TO USE - Blog Viscofan<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.viscofandobrasil.com.br\/en\/the-eight-best-tips-for-making-sausages-and-what-to-use\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"THE EIGHT BEST TIPS FOR MAKING SAUSAGES, AND WHAT TO USE - 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