A Beginner’s Guide to Crafting Your Own Sausage

Have you ever wanted to make delicious, fresh sausage at home? Follow this
beginner-friendly guide to learn everything you need to know about sausage-making.

If you’re a fan of classic sausage dishes, it’s time to consider investing the time and
energy into making sausage yourself. Crafting sausage gives you full control over
the flavors, quality, and freshness of your ingredients. Plus, it’s a great way to elevate your home cooking repertoire. Follow this beginner-friendly guide to get started.

Gather the Proper Ingredients and Tools
First, you’ll need to assemble fresh ingredients and the right tools. Choose high-
quality meat such as pork shoulder or beef and fresh spices like garlic, herbs, and
chili flakes. Don’t forget to add salt to enhance the flavors of your ingredients.
A meat grinder and a stand mixer are key tools to have on hand. A sausage stuffer is
ideal, but some grinders have attachments for stuffing casings. You’ll also need
natural or synthetic sausage casings, which are widely available at butcher shops or
specialty stores.

Freeze Your Meat and Grinder
Keeping your meat cold throughout the sausage-making process is crucial. After
cutting your meat into chunks, place it in the freezer for around 30 minutes or until
slightly firm. This helps the grinder produce more consistent results and prevents the
fat from melting during grinding.
Similarly, freeze your grinder’s metal components, including the auger and plate. Be
sure to select the correct grinder plate size for grinding sausage, as this determines
the texture of your final product.

Prepare Your Casings
Before you start stuffing, soak your sausage casings in warm water for 30 minutes to
an hour. Rinse them through by running water inside the casings to remove any salt
and ensure they’re pliable. Place them in a bowl of water until you’re ready to use
them to keep them moist and workable.

Mix Your Ingredients
Once your meat is chilled, it’s time to mix it with your seasonings. Blend your spices
separately, then sprinkle them evenly over your meat before mixing. Mix by hand or
use a stand mixer with a paddle attachment. Consider placing your seasoned meat
back in the freezer to maintain consistency and texture.
Grind and Stuff Your Sausage

Set up your grinder and feed the chilled, seasoned meat into the machine, using the
pusher tool to guide it gently without forcing. Take your time to achieve a consistent
grind, ensuring the texture is uniform, and the meat is processed evenly for the best
results.

When it’s time to stuff, slide your prepared casing onto the nozzle of your stuffer or
grinder attachment. Slowly feed the ground meat into the casing, allowing it to fill
evenly without air pockets. Don’t overfill, as the sausage will need room to twist into
links later.

Form Sausage Links
After stuffing, twist your sausage into links of your preferred size. To do this, pinch
the sausage at the desired length, then twist the casing several times to form a link.
Alternate the direction of your twists for each link to keep them secure.
You can adjust the length of your links depending on their purpose—shorter links are
ideal for grilling, while longer ones can be used in dishes like sausage soups. Tie off
the ends with butcher’s twine if needed, and you’re done making your own sausage!