Ingredients and Tools Needed

  • Large mixing bowl
  • Sharp knife
  • Meat grinder (with multiple speeds and reverse function)
  • Sausage casings (natural or non-edible)
  • Assorted spices or pre-made spice packs
  • Cure salt (1 teaspoon per 5 lbs. meat)
  • Meat: Stew meat, roasts, briskets, pork butts, pork shoulder
  • Baker’s twine
  • Stand mixer (optional)
  • Hog casings (medium or small)

Prepping the Meat

Use pork shoulder or brisket for optimal fat content. Freeze meat and grinder parts for 20 minutes to firm without freezing, making grinding easier.

Recipes

Breakfast Sausage

  • 2 lbs. ground pork
  • 2 tsp. dried sage
  • 2 tsp. salt
  • 1 tsp. black pepper
  • 1/4 tsp. marjoram
  • 1 tbsp. brown sugar
  • 1/8 tsp. crushed red pepper (optional)

Instructions: Mix ingredients, form patties, and cook over medium heat until internal temperature reaches 160°F (73°C). Freeze patties on a cookie sheet before bagging.

Summer Sausage

  • 5 lbs. ground beef
  • 1 tsp. Morton Tender Quick curing salt
  • 2 tsp. black pepper
  • 4 tsp. paprika
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1-2 tbsp. mustard seed
  • 1/2 tsp. crushed red pepper (optional)

Instructions: Mix beef and spices, cure in refrigerator for 48 hours. Shape into rolls, wrap in foil, and refrigerate 24 hours. Smoke at 140°F for 1 hour, then 180°F until internal temperature reaches 160°F. Alternatively, bake at 350°F for 1 hour.

Bratwurst

  • 3 lbs. pork shoulder or butt
  • 1 lb. beef or pork fat
  • 4 tsp. white sugar
  • 1 tbsp. cumin
  • 1 tbsp. sage
  • 1 tsp. paprika
  • 1 tsp. cayenne pepper
  • 2 tsp. rosemary
  • 1 tbsp. dry mustard
  • 1 tsp. pepper
  • 1 tsp. nutmeg
  • 5 tsp. salt

Instructions: Grind meat, add seasonings, and mix thoroughly. Stuff into casings or form patties. Cook by baking/grilling (prick to prevent bursting) or smoking at 225°F for 30-60 minutes.

Sweet or Hot Italian Pork Sausage

  • 2 feet medium hog casing
  • 2 pounds pork butt, ham, loin or pork trimmings
  • 2 to 4 cloves garlic, minced
  • 2 tsp each: kosher salt, black pepper, fennel seed, ground oregano, ground basil and crushed red pepper

Instructions: Mix ingredients and grind meat. Stuff into casings and cook.

Chicken Sausage With Apple

  • 2 feet medium hog casing
  • 2 pounds chicken scraps with skin (add 2 tbsp lard + 1 tbsp kosher salt if skinless)
  • 1 tsp black pepper
  • 2 small apples and 2 small onions, finely diced and sautéed in 2 tbsp oil
  • 2 tbsp sautéed and cooled leeks, shallots or onions
  • 1/4 cup white wine

Instructions: Mix ingredients and grind meat. Stuff into casings and cook.

Mediterranean Lamb Sausage

  • 2 feet small hog casing or sheep casing
  • 1 1/2 pounds lamb
  • 1/2 pound pork fat
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 big handfuls fresh mint, chopped
  • 1 tbsp sweet paprika
  • 2 cloves garlic, minced
  • 1 tsp each: ground oregano, ground basil, ground parsley, cayenne
  • Juice and grated zest of 1 lemon

Instructions: Mix ingredients and grind meat. Stuff into casings and cook.

Beef-and-Cheese Sausage

  • 2 feet medium hog casing
  • 2 pounds chuck, rump or other beef trimmings
  • 2 tbsp each: rosemary, mustard seeds
  • 2 tsp each: salt, black pepper
  • 1 1/2 cup shredded cheese (Cheddar or Colby Jack)

Instructions: Mix ingredients and grind meat. Stuff into casings and cook.

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