Sausage Making The Easy Way (3 Kinds)

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Turkey is lower in fat, while beef can be more economical.

sage

black pepper

salt

brown sugar

🥗Healthier: honey

Honey can be a natural sweetener.

thyme

red pepper flakes

Introduce the concept of making sausage without casings.

Discuss the importance of tools: a meat grinder and pork.

Show the meat grinder from Meemer and explain its features.

Break down the parts of the meat grinder: collar, dye, blade, and augur bit.

Demonstrate how to correctly install the blade and dye in the meat grinder.

Introduce the pork butt, explaining it is 80% lean to 20% fat.

Cut the boneless pork butt into 1-inch chunks using a boning knife.

Introduce the seasonings for the three types of sausage: breakfast, Italian, and Mexican.

Combine the cubed pork butt and fatback in a bowl.

Add the seasonings for breakfast sausage: sage, red pepper flakes, brown sugar, and others.

Mix the meat and seasonings together in the bowl.

Refrigerate the mixture for at least an hour to let the flavors meld.

Set up the grinder and ensure it is cold.

Grind the meat mixture through the grinder once.

Cook a small patty of the mixture to test for seasoning and texture.

Taste the cooked patty to see if adjustments are needed.

Decide if the mixture needs to be ground again for a smoother texture.

Cooking Techniques

Equipment Needed

Spice Level: