Homemade Sausage Making Step by Step
Getting the meat ready
I’m going to start with a very basic outline of how to make your own homemade sausage at home. Making your own homemade sausage does not need to be a difficult or scary task. The first step to making sausage is to pick the meat for your sausage. The easiest meat to start with is pork shoulder (sometimes labeled as pork butt). Any meat can be used for making sausage, you can use beef, chicken, lamb, or any meat you can think of. Most sausage recipe that you find will call for pork to be used so we will use pork in this example. You can purchase this at your local meat market or grocery store.
Start by removing the bone. After the bone is removed cut the piece of meat into small cubes. The size of the cubes is going to depend on how big your grinder is. The smaller your grinder, the smaller the cubes need to be.
Once you have finished cutting the meat you are going to need to weigh it. This is an important step. You need an accurate weight so you can calculate the amount of seasonings you will need for your homemade sausage. Your meat is now prepared and ready to grind. One final and critical step before you grind is to chill the meat. This step is very important. I find the best way to do this is to lay the meat out on a pan and put in your freezer for about 20 min. just to form a crust on the outside of the meat. With the meat slightly frozen it will be much easier to grind. Now it’s time to grind the meat. You can do this with a hand grinder or an electric grinder. If you have a kitchen aid stand mixer you can purchase a grinder attachment for it (great for making small batches of homemade sausage). The grinding process heats up the meat so after grinding place it in the fridge to cool it back down.
Mixing the homemade sausage
After the meat has cooled in the fridge it’s time to mix your spices into the meat. You can use a premix or a recipe, its up to you. Just a warning- If you use a premix it will most likely contain preservatives. Take your spices and mix them in a bowl before you add them to the meat. Add the mixed spices to the meat along with ice cold water, about 1/2 cup for every 10 pounds of homemade sausage. The water makes it easier to mix, and makes it easier to stuff into the casings. With your hands mix the meat and spices together.
Stuffing your homemade sausage
You’ve made it to the home stretch. It’s all downhill from here. Start by attaching the stuffing tube to the head of your grinder. You will need to decide the type of casing you will be using for your homemade sausage, natural or collagen. I use the natural casings, but it’s just a matter of personal preference. If you choose natural casings you will want to flush them in a little warm water before you use them. You can do this in your sink. Just run some water into the casings and place them in a bowl with a little water. Now it’s time to start stuffing. Slide the casing onto the stuffing tube and tie the end of the casing.Place the sausage meat into the hopper of your grinder. Using the pusher, start running the sausage thru the tube and into the casing. Work in small batches so the meat will stay cooler. Just take enough meat out of your fridge that you can stuff in a 10 min. time span. The warmer the meat gets the harder it is to stuff. After you finish running thru all of the meat into your casings you can link up your sausage and get it ready for the freezer.
Congratulations!! You just made your own homemade sausage.
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