Did you know that sausage making is not a difficult process at all. You can easily make your own homemade sausage and have fun as you experiment with your seasonings. After that there are many ways to prepare them, you can choose to grill, smoke, fry or bake your sausages.
The best part of any animal to use for sausages, is the shoulder. This is because animals regularly use this part, therefore the meat should be full of flavor. It does not matter if you are making beef, pork or lamb sausages. Chicken sausages tend to be very lean as they are made from chicken breasts, adding some olive oil will help keep chicken sausages moist.
Here’s What You’ll Need:
- 2lbs Beef, Pork, Lamb or Chicken Breasts
- Olive Oil
- Food Processor With Grinder Attachment
- Herbs & Spices
- 3638 Casings eg. Hog Or Lamb Casings
- Fork, Paper Clip or Needle.
- Sharp Knife
- Wooden Skewers (optional)
- Sausage Pricker (optional)
You can make sausages from different types of meat at the same time, without having to clean your grinder. Process the meats in the following sequence beef, pork, lamb and lastly your chicken. Don’t trim any fat off the meat, it adds flavor and texture.
Pork Chorizo Sausage Seasoning – 2 tsp Season With salt, 1 tsp black pepper, 1 tbsp smoked paprika, 1 tbsp brown sugar, 1/2 tbsp chilli flake, 1/2 tsp cumin, 1 tbsp garlic and a dash of vinegar. Mix into the meat gently to coat meat, do not overwork it.
Lamb Merguez Sausage Seasoning – Salt, black pepper,cinnamon, garlic, cumin, coriander, cayenne, sweet paprika, cilantro and parsley.
Chicken Italian Sausage Seasoning – Salt, black pepper, chilli, crushed fennel seeds, dried thyme, garlic, half a lemon juice and olive oil.
Step By Step Instructions:
- Turn on your grinder and slowly feed the meat into it.
- Season your ground meat and clean your grinder attachment.
- Feed the meat through the grinder again. You can speed it up a little the second time around. Clean the grinder after you run the pork and lamb, they have paprika in them.
- Attach your horn to the grinder attachment so you can begin stuffing the sausage.
- Rinse your casings in water, before using them to remove some of the salt.
- Feed your horn with a wet casing and then feed your meat through the hopper. Place your finger tip at the opening of the horn and when you feel the meat you can tie up the end.
- Stuff and pack your sausages as tight as you can, without any air pockets.
- Cut off any excess hog casing at the end and coil up the sausage. Traditionally they would put two skewers through the coiled sausage. You can do that too, if you wish.
- Before tying up the sausages remove any air that may have been trapped within during the stuffing process. Use a sausage pricker or a fork to poke the sausage.
- To make your sausage links grab a section off the end, push the meat to make sure it is tightly stuffed then twist it 2 or 3 times. Move on to the next link but twist this one 2 or 3 times in the opposite direction. Do this the full length of the sausage and then tie it off.
If you are cooking your sausages within a few hours leave them whole and only cut the links just before cooking. Leave longer casing in between your chicken sausage links, this will prevent the sausages from coming apart when you cook them. Also leave them linked for at least an hour before cooking them.
Try to keep your ingredients refrigerated throughout the whole process. Hog casings can be found at your local butcher or online. Soak any unused casings in salt and store in your fridge. 2lbs of meat should make about eight sausages enough to serve up to 4 people.
You can also watch the step by step video below…