How Sausages Are Made. How To Make Sausages. Traditional Butchers Sausages. Mixing filling & Linking

Trim the pork shoulder and belly, ensuring to keep about 30% fat.

Put the trimmed meat through a mixer.

Add 1 pint of water to the meat to make it sticky.

Incorporate the seasoning into the meat mixture.

Add the second pint of water to the mixture to help it combine.

Mix in 1 pound of Rusk as a binder.

Send the entire mixture back through the mixer for a thorough mix.

Check the texture of the sausage meat; it should be sticky and not crumbly.

Prepare the vintage sausage stuffer with hog casings.

Thread the hog casings onto the sausage stuffer.

Add a bit of water to the bottom of the tray to help slide off the casings.

Bring the piston of the sausage machine up to push air out and fill the casings with sausage meat.

Hold the casing gently to control the filling process, ensuring a steady flow.

Tie the sausages into links, measuring the desired length as you go.

Be cautious of any holes in the casings that may cause issues during tying.

Finish tying the sausages, trimming any excess casing.

Equipment Needed

Spice Level:

Allergens