How to Make Homemade Sausages
04.25.2022 Meat Tip Monday
Want to know what to learn about how to make your own homemade sausages? Check out these steps on how to get started! Stop by The Meat Market or Local Source Foods to pick up a few of your favorite meats!
Gather The Equipment and Ingredients
The first step to making a great sausage is, making sure you have the right equipment and ingredients! For equipment you will need a meat grinder and a sausage stuffer, both of these tools can be equipped with a stand mixer. If you are making pork sausage it is recommended to use pork shoulder or pork butt. If you choose to use another type of meat make sure it has some good fat in it. You will need to add some fat to your meat, and it’s recommended to use fatback. You will also need some sausage casings. Natural casings work great for just about everything unless you are looking to make breakfast sausages, in that case, you should use sheep casings. About 3 pounds of meat and 1/2 to 3/4 pound fatback will make 4 pounds of sausages (16 to 20 links).
First, cut your casings to a length of about 2 to 2 1/2 feet, so they are easier to work with. Next, place your cut casings in some warm water overnight to soften them. Lastly, before you use them rinse them out by pouring cool water through them a few times.
Cut, Season, and Grind the Meat
First, cut whatever meat you are using into small pieces so they can fit into the grinder. Next, cut the fatback into similar-sized pieces and combine both cuts into a bowl. Now sprinkle some dry seasoning into the bowl and mix everything together well. Now it’s time to grind your meat. Turn the mixer on slow and place a bowl on the other end to catch the falling meat. Now slowly add meat to the grinder and push it down with a stomper to feed the meat through the tube. Once the meat is all ground feel free to add more seasoning such as liquids or garlic.
Stuff the Sausage
While on the slowest speed the sausage stuffer and casing attached, take small balls of meat, and feed it into the hopper. Be sure to hold the casing onto the stuffer because it will first fill up with air until the meat fills the casing. If you see any air bubbles while you fill make sure you force the air out of the casing. Make sure to level 4 inches of empty casing at the end to tie up.