How To Make Sausage From Scratch | Full Guide

portuguese sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage reduces fat content while maintaining flavor.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos are lower in sodium and gluten-free.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point for grilling.

pineapple

🥗Healthier: mango

💰Cheaper: canned pineapple

Canned pineapple is often less expensive and adds sweetness.

Start by discussing the profitability of sausage in barbecue restaurants compared to brisket.

Weigh out 250 g of Diamond Crystal Kosher salt for the sausage mixture.

Add 28 g of Prague powder (curing salt) to the bowl.

Measure 340 g of milk powder as a binder and add it to the mixture.

Add 2 cups of fresh garlic to the bowl, which will be ground with the meat later.

Weigh out 250 g of black pepper and add it to the bowl.

Add 175 g of granulated garlic for flavor.

Measure 125 g of smoked paprika and add it to the mixture for color.

Add 36 fluid ounces of water to the mixture and fold it in until it forms a slurry.

Discuss the importance of keeping the protein cold during the grinding process.

Prepare the natural hog casings by soaking them in water for 2-3 days, then rinse them thoroughly.

Set up the grinder with a 316th size diameter dye for grinding the meat.

Grind the brisket trim and fresh garlic in one pass through the grinder.

Combine the ground meat with the seasoning slurry and mix thoroughly, either by hand or using an industrial mixer.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens