How To Make Your Own Sausage

ground meat

🥗Healthier: lean ground turkey

💰Cheaper: ground pork

Turkey is lower in fat; pork is often less expensive.

spices

🥗Healthier: fresh herbs

💰Cheaper: dried spices

Fresh herbs can enhance flavor without added calories; dried spices are often cheaper.

Start by discussing the importance of fat and salt percentages in sausage making.

Use a boneless pork shoulder roast or boston butt roast for the ideal fat percentage.

Prepare natural hog casings by rinsing them and soaking them in warm water for 30 minutes.

Cut 3 pounds of boneless pork shoulder and a quarter pound of pork fat back into pieces for grinding.

Toast 1 tablespoon of fennel seeds, 1 tablespoon of coriander seeds, and 2 teaspoons of black peppercorns in a dry pan for 2-3 minutes.

Grind the toasted spices and mix with 2.5 tablespoons of kosher salt.

Combine the ground meat with the spice mix and 3 cloves of minced garlic, mixing thoroughly.

Grind the meat mixture using a fine plate on the grinder.

For the bratwurst, cut 2 pounds of boneless pork shoulder and 1/3 pound of pork fat back, then season with a spice mix of 1 teaspoon black pepper, 1/2 teaspoon mace, a pinch of savory, and 2 teaspoons mustard before grinding.

For the lamb sausage, cut 3 pounds of boneless lamb shoulder and 1/2 pound of pork fat back, seasoning with 2 teaspoons cumin, 1 teaspoon fennel, 1 teaspoon sumac, 1 teaspoon cinnamon, and 3 tablespoons salt, plus 1/4 cup harissa and 7 cloves of garlic before grinding.

Knead the ground meat mixture to emulsify the fat and meat together.

Stuff the casings with the ground meat mixture, making sure to leave some overhang.

Twist the sausages to form links and tie off the ends securely.

Cooking Techniques

Equipment Needed

Spice Level: