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Making Your Own Homemade Sausage – How to Make Sausage

If you love sausage, I mean really love homemade sausage, you most definitely came to the right place. Store bought sausage, although they can be quite tasty, do not even come close to the quality and flavour of homemade sausage.

Learning to make your own sausage doesn’t need to be a scary or difficult task to take on. Once you get started you will find it is much easier than you probably thought.In a short amount of time you will impress your friends and family with your sausage making skills. When you make your own homemade sausage you get to make your way, with your own ingredients. The next time you go out shopping take a look at that package of store bought sausage, now look at the label, I know you can’t pronounce half of the ingredients on the list. How can that be good for you? Not only are store bought sausages full of preservatives, you also do not know the quality of the meat the sausage was produced with. When you make your own homemade sausage you control the whole process from start to finish.

Now that you know the benefitsyou gain from making your own homemade sausage, let us look at some of the basic items you need to get started. When it comes to meat the options are endless. You can use anything from wild game to store bought ground pork. You can choose to buy the meat already ground from the grocery store or you can grind your own. Both options are perfectly acceptable, but you just get a great feeling of accomplishment when you grind your own meat for your sausage. If you decide to grind your own meat at home you will need to choose a meat grinder. Once you have the grinder you can add a stuffing tube to the grinder or you can purchase a stand alone sausage stuffer. Both work just fine but if you plan on making a large amount of sausage, or you are going to be making it often a sausage stuffer will make life much easier. You will also need casings to stuff your sausage. You can use natural or synthetic it’s up to you. And don’t forget the seasonings. This is where you get to put your own personal stamp on it to make it YOUR SAUSAGE.


With these basic materials you will be on your way to making your homemade sausage. It doesn’t matter if your trying to make bratwurst, kielbasa, or country sausage for that special breakfast, you can become a sausage expert in no time. Just use Homemade-Sausage.net as a resource to start you travel down the road to making the ultimate homemade sausage. With the help that you will find here, you can begin your sausage making  journey with confidence and enjoy making your own homemade sausage right out of the gates. Check out the sausage recipes section to help get you started. Be sure to check back often for updates, or if you run into trouble with your sausage making, we can help fix it. Thank you for stopping by, and happy sausage making.
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Be the first to comment - What do you think?  Posted by admin - March 29, 2011 at 9:09 am

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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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Be the first to comment - What do you think?  Posted by admin - March 27, 2011 at 7:55 am

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Homemade Sausage Making Recipe – How to Make Homemade Kielbasa

homemade kielbasa4 lb Ground Pork                               
4 tsp Sea Salt
1 tsp Cracked Black Pepper
3 Cloves Finely Minced Garlic

Follow this recipe to make the polish favorite. Mix all of the seasonings together and add them to your ground pork. Using the stuffing tube attachment for your meat grinder or a stand alone sausage stuffer, stuff the kielbasa mixture into natual hog casings. After you finish suffing your homemade kielbasa sausage you’re ready to cook them. Any of the homemade sausages that you don’t cook after making, you can freeze so you can enjoy your homemade kielbasa later. Making this homemade sausage is fun, easy, and most important this kielbasa is delicious!

Good luck and happy homemade sausage making.

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Be the first to comment - What do you think?  Posted by admin - March 25, 2011 at 10:54 pm

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