How to Make Homemade Sausage!

pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is lower in fat and calories.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice maintains sweetness without alcohol.

Prepare the natural hog casing by rinsing off the salt and soaking it in cold water with a half teaspoon of baking soda overnight.

Trim any tough gristle from the ve shoulder and cube the ve fat.

Chill the cubed ve shoulder and ve fat in the freezer until very cold, but not completely frozen.

Chill the mixing bowl and meat grinder parts to prevent fat from smearing during grinding.

Grind the ve shoulder and ve fat together until well combined, aiming for an 80% lean to 20% fat ratio, or ideally 70% lean to 30% fat for juiciness.

In a stand mixer, add the ground ve, salt, lemon zest, oregano, black pepper, feta cheese, a mixture of water, white wine vinegar, and lemon juice.

Mix on the lowest setting for about a minute until just combined, ensuring the mixture is slightly sticky.

For the Italian sausage, combine fresh basil, sundried tomatoes, salt, pepper, garlic, water, and red wine vinegar with another batch of ground ve.

Attach the sausage stuffer tube and lubricate it with olive oil for easier casing application.

Slide the natural hog casing onto the sausage stuffer tube and fill it with the seasoned meat mixture, ensuring to release any trapped air.

Pinch and twist the sausage into desired lengths, alternating the direction for each link to secure them.

Poke holes in each sausage link to release air bubbles and help the casing adhere better.

Refrigerate the sausages for a few hours to allow flavors to meld before grilling.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens