Homemade Sausages

Homemade Sausages

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SimplyRecipes.com

How to Make Homemade Sausage
Making your own sausage isn’t rocket science. Take on this fun project with our step-by-step homemade pork sausage recipe. It’s easy to customize. Stuff into casings or enjoy it as-is.

Hank has authored five cookbooks, the latest in 2021. His website Hunter Angler Gardener Cook won Best Food Blog by the James Beard Foundation in 2013.

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Meat grinder with coarse and fine dies

Kitchen scale

Hog casings

Sausage stuffer

Start with very cold ingredients and equipment:
Cut the fat and meat into chunks and keep cold in a bowl over ice:
Mix the meat and fat, add most of the spices and chill:
Mix the sherry vinegar and the dry sherry and chill:
Push mixture through grinder and chill:
Add the remaining spices and sherry mixture:
Run warm water through the casings and set up sausage stuffer:
Slip a casing onto the stuffing tube:
Add the meat to the stuffer and start cranking the stuffer:
Let the sausage come out in one long coil and then tie-off:
Hang the sausages and prick air bubbles with sterilized needle:
Let dry an hour or two and then chill:
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

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Making sausage at home is one of those lost arts that really is not so difficult as it sounds. At its core, a sausage is simply ground meat and fat, salt, and flavorings. It really is not much more involved than grinding your own hamburger; you don’t even have to stuff it into links if you don’t want to.

Yet the flavor of a well-made link surpasses the sum of its parts, and a truly great sausage is fit to be served as a main course at a fancy dinner.

Good sausage is all about balance. Balance of salt and savory, balance of meat and fat, balance of spices and herbs within the whole. Knowing a proper ratio of salt to meat (and fat) is essential, but once you understand it you can adjust to your own perception of saltiness, which varies wildly among people.

Some sort of liquid helps tighten the bind when you mix the sausage meat; and without this bind you have hamburger, not sausage. You also need a proper amount of fat, at least 20 percent — I have not yet met a low-fat sausage worth eating.

But beyond those “rules,” your ingredient list is limited only by your imagination. You can toss in as many or as few herbs and spices and other flavorings as you’d like. What liquid to use? Anything from water to fruit juice to wine to cream.

What sort of meat? Usually pork, but beef and lamb are also good, as are game animals. Do you want a fine grind or a coarse one? How much fat? I like 25 to 30 percent, but you could go as high as 50 percent.

A good start is a typical Italian sweet sausage , and this is what I’ll walk you through here. Sweet sausage is only slightly sweet — it’s really called so to differentiate it from the Italian hot sausage, which has paprika, chiles, and oregano.

Before you begin you do need some specialized equipment; this is what keeps many home cooks from bothering with sausage.

First, you need a proper meat grinder . I suggest the attachment for the KitchenAid stand mixer as a good start. Stand-alone meat grinders are good, too, and you could even use one of the old hand-cranked grinders. You need at least two dies—coarse and fine—that dictate how wide the strands of ground meat will be when they emerge from the grinder.

You will also need a good scale, as most sausage recipes use weight, not volume to properly measure ingredients; a little too much or too little salt in a sausage and you can ruin it. Precision matters.

Are you going to stuff your sausages into casings? Then you need a sausage stuffer . Quality stuffers can run several hundred dollars, but if you plan to make sausage with any frequency, I highly recommend spending the cash. Do not stuff your sausages using the grinder attachment, as it will get the mixture too hot and can ruin the texture. Either do this right or leave your sausages loose.

If you do stuff your sausages, you need casings . Most decent butchers make their own sausages and will sell you hog casings, which are the scrubbed, salted intestines of a pig. (Don’t feed these sausages to those who cannot eat pork! I once knew a guy who made a lamb sausage so his Jewish friends could eat it, but forgot and stuffed them in hog casings. That did not go over too well.)

Some people like the synthetic collagen casings you can buy on the internet. I do not. Why bother with this? The stuffing process compresses the meat and fat mixture and integrates the flavors better than in loose sausage — it is why most professionals prefer sausages in links.

Another option is to ask your butcher for caul fat, which surrounds the innards of pigs. It looks like a spider’s web and, once moistened in warm water, can be cut and used as a wrapper for your sausage to make crepinettes. Wonderful stuff. Other alternatives are using blanched savoy cabbage leaves or something similar as casings.

A piece of equipment that is handy but not vital is a wooden rack of some sort to hang your links on, as sausage links need to tighten in the skins at room temperature for a while, and then “bloom” overnight in the fridge.

The first thing you need to know is that you want your ingredients all laid out and at the right temperature BEFORE you begin. Start by making sure the meat and fat are extremely cold by putting them in the freezer for an hour or two. You can even use fat straight from the freezer, as frozen fat cuts better.

Why the emphasis on temperature? Think of it like pie dough, where you want the butter to stay separate from the dough — if the butter gets too hot, it ruins it. Same with sausage. You really, really want to avoid “smear.”

A good way to tell if your sausage meat and fat are cold enough is if your hands start to hurt and go numb while handling it. You are looking for as close to 32 degrees as you can get without actually freezing the meat — using pre-frozen meat is fine, but you if you then refreeze it, it will suffer greatly in quality.

This carries through to your equipment. Put your bowls and your grinder in the freezer or at least the refrigerator for at least an hour before using them. I can’t say it enough: Cold, cold, cold.

You also need to be prepared to spend a few hours on this project. Under pressure, I can make a 5-pound batch in an hour, and pros are even faster than I am. But when I first started it took me several hours. Don’t have anything planned and leave distractions behind. You get breaks in the middle of this process, so worry not.

A good sausage recipe is a template. Part of the fun is making it your own. This recipe is for sweet Italian sausage, but a few substitutions makes it something totally different.

1 head garlic , peeled and chopped

Make sure your ingredients are laid out, and the meat and fat are very cold (fat can be completely frozen), before you begin (put meat and fat in freezer for 2 hours). Put bowls and grinder in freezer or refrigerator for an hour before using them.

Prepare a large bowl of ice and put a medium metal bowl on top of it. Slice your meat and fat into chunks between an inch and two inches across. Cut your fat a little smaller than your meat.

To keep your ingredients cold, put your cut meat and fat into the bowl set into a larger bowl filled with ice.

When the meat and fat are cut, mix them quickly.

Pour in most of your spices; I leave out a tablespoon or two of fennel seeds and a tablespoon of black pepper for later. Mix quickly.

Add the salt and the sugar and mix one more time.

Put into a covered container or top the bowl with plastic wrap and put the sausage mixture into the freezer for at least 30 minutes and no more than an hour. Now you can call back whoever might have bothered you when you started this process.

I know sherry is not traditional in Italian sausage. You can use white wine and white wine vinegar if you’d rather (I save red wine and red wine vinegar for the hot sausages).

If you plan on stuffing your sausage, take out some of the casings (you need about 15 to 18 feet for a 5-pound batch of links) and immerse them in warm water. (If you are not planning on stuffing your sausage, you can skip this step.)

After your sausage mixture has chilled, remove your grinder from the freezer and set it up. I use the coarse die for Italian sausage, but you could use either.

Do not use a very fine die, because to do this properly you typically need to grind the meat coarse first, then re-chill it, then grind again with the fine die. Besides, an Italian sausage is supposed to be rustic.

Push the sausage mixture though the grinder, working quickly. If you use the KitchenAid attachment, use it on level 4. Make sure the ground meat falls into a cold bowl.

When all the meat is ground, put it back in the freezer and clean up the grinder and work area.

When you’ve cleaned up, take the mixture back out and add the remaining spices and the sherry-sherry vinegar mixture.

Using the paddle attachment to a stand mixer (or a stout wooden spoon, or your VERY clean hands), mix the sausage well.

With a stand mixer set on level 1, let this go for 90 seconds. It might take a little longer with the spoon or hands. You want the mixture to get a little sticky and begin to bind to itself — it is a lot like what happens when you knead bread.

When this is done, you have sausage. You are done if you are not making links. To cook, take a scoop and form into a ball with your hands. Flatten out a bit. Cook on medium low heat in a skillet for 5 to 10 minutes each side until browned and cooked through.

Put the mixture back in the freezer so it's chilled for stuffing in the casings.

Bring out your sausage stuffer, which should have been in the freezer or refrigerator.

Run warm water through your sausage casings. This makes them easier to put on the stuffer tube and lets you know if there are any holes in the casings. Be sure to lay one edge of the flushed casings over the edge of the bowl of warm water they were in; this helps you grab them easily when you need them.

(And yes, it is exactly like what you think it is). Leave a “tail” of at least 6 inches off the end of the tube: You need this to tie off later.

Take the meat from the freezer one last time and stuff it into the stuffer. If all the meat will not fit, keep it in a bowl over another bowl filled with ice, or in the fridge while you stuff in batches. Start cranking the stuffer down. Air should be the first thing that emerges — this is why you do not tie off the casing right off the bat.

When the meat starts to come out, use one hand to regulate how fast the casing slips off the tube; it’s a little tricky at first, but you will get the hang of it. Let the sausage come out in one long coil; you will make links later.

Remember to leave 6 to 10 inches of “tail” at the other end of the casing. Sometimes one really long hog casing is all you need for a 5-pound batch.

When the sausage is all in the casings, tie off the one end in a double knot. You could also use fine butcher’s twine.

With two hands, pinch off what will become two links. Work the links so they are pretty tight: You want any air bubbles to force their way to the edge of the sausage. Then spin the link you have between your fingers away from you several times.

Repeat this process down the coil, only on this next link, spin it towards you several times. Continue this way, alternating, until you get to the end of the coil. Tie off the other end.

Almost done. Time to hang your sausages. Hang them on the rack so they don’t touch (too much), and find yourself a needle. Sterilize it by putting into a gas flame or somesuch, then look for air bubbles in the links. Prick them with the needle, and in most cases the casing will flatten itself against the link.

Let these dry for an hour or two, then put them in a large container in the fridge overnight, with paper towels underneath. Package them up or eat them the next day. They will keep for a week, but freeze those that will not be used by then.

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Freelance food writer, trained chef, and kitchen equipment expert Jessica Harlan has written eight cookbooks on topics such as quinoa and ramen.

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Home sausage-making is easy, delicious, and is unlimited in its possibilities for seasonings and varieties. Most traditional sausages are made of meat, fat, flavorings and casings . You'll need a meat grinder and a sausage stuffer, both of which are available as attachments for a stand mixer.

For pork sausage, the best cut is the picnic shoulder, but it's often hard to find. A good substitute is pork butt . Whatever meat you use, it should have some fat in it. Fatback is a good fat to use, as it won't melt out of the sausage as it cooks like some other types of fat.

As for casings, natural casings give them most satisfying "snap" and flavor; hog casings are good for Italian sausage or bratwurst-type sausage because they come in 2-inch diameters. Narrower sheep casing is more delicate to use but is good for small breakfast sausages.

To make about 4 pounds of sausages (about 16 to 20 links), you'll need about 3 pounds of meat and between 1/2 to 3/4 pound of fatback. If you want to add a liquid flavoring, such as wine, use 1/2 cup. You can also add garlic, dried herbs, pepper, and kosher salt.

If you can't find a local source for natural casings, you can order them online from Mid-Western Research & Supply . Casings are packed in a salty slush and will keep indefinitely in the refrigerator.

Cut casings to a length of 2 to 2 1/2 feet, so they're easier to handle. Soak casings overnight in warm water to soften them. Before using the casings, rinse them out by putting the end over a funnel and pouring cool water through them several times.

Experiment with your favorite spice mixture to use in the sausage. Try this one to start: Combine 1 1/2 teaspoons kosher salt with 3 1/2 teaspoons paprika , 2/3 teaspoons garlic powder, 1/3 teaspoon fennel seed, 1 teaspoon ground black pepper, and, optionally, 1/4 teaspoon crushed red pepper flakes.

Cut the pork butt—or whatever type of meat you're using—into pieces that are small enough to fit into the grinder, around 1-inch cubes. Cut the fatback into similarly sized pieces, and combine the meat and the fatback into a bowl. Sprinkle the meat with the dry seasonings and, working with light hands (to keep the fat from warming up), toss the mixture to combine.

Assemble your meat grinder or stand-mixture grinder attachment according to your instruction manual. Choose whether you want to use the coarse or fine die and place a bowl under the mouth of the grinder to catch the meat. Turn the mixer on to a slow speed and begin adding the meat mixture to the grinder. Alternate adding pieces of meat and fatback, using the wooden stomper to push the meat through the grinder feed tube.

When all the meat is ground, add any additional seasonings, such as liquids or chopped garlic, and mix well with your hands or a wooden spoon, working lightly to keep fat from melting.

Clean the grinder by feeding a piece of white bread through the grinder, then remove grinder attachment, wash and dry it well, and reassemble it, adding the sausage stuffer accessory.

Place a sheet pan below the sausage stuffer to catch the sausage. Feed a piece of casing onto the sausage stuffer, leaving only an inch or two of the casing hanging off the end of the stuffer. Tie a knot at the end of the casing.

With the mixer on the slowest speed, take small balls of the ground meat mixture and feed them into the hopper of the sausage grinder. Air will come through first, filling up the casing like a balloon, so hold the casing in place until the meat fills the casing, then slowly guide the filled casing off the stuffer as it's filled. This might require two people: One person to add meat into the hopper, and one to hold the sausage as it comes off the stuffer. Make sure that if you see air bubbles, that you force the air out of the casing. Leave about 4 inches of empty casing on the end.

Starting with the knotted end of the sausage, measure off the desired length of sausage, and squeeze to mark the end of the first sausage. Measure a second sausage, squeeze again, then twist between the first and second sausages about three times. Continue measuring, squeezing and twisting, alternating the directions in which you twist.

At the end of the chain of sausages, tie a knot after the last sausage. If the tail isn't long enough to tie a knot, squeeze out the last sausage from the casing and add it back to the ground meat mixture to use in the second batch of sausages. Coil the sausages on a sheet pan and puncture any visible air bubbles so they won't split during cooking. For best results, refrigerate the sausages, uncovered, overnight before cooking.

Cook sausages on medium heat for 15 to 20 minutes, or in a 400 F oven for 20 minutes. You can also grill the sausages or smoke them in a stovetop smoker. Sausages will be firm and will be 170 F when tested with an instant-read thermometer, but don't take the sausage's temperature until they are nearly finished cooking. Puncturing the sausage will cause the juices to leak out.

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