Homemade Sausage - MUST Know Beginner Tips BEFORE You Mix & Stuff

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.

Position your table and equipment where you can watch television while working.

Have an ice chest full of ice-cold beer for after the work is done.

Use a good grinder, meat mixer, and stuffer for efficiency; a KitchenAid grinder can work but a real grinder is better.

Keep the stuffer parts in the freezer for at least 20 minutes to an hour before use.

Keep the meat cold during the process; use a refrigerator or an ice tray under the meat tray if necessary.

Cut the meat into strips or small chunks for easy grinding.

Drop fat and meat together or intermittently for a better grind.

Weigh the meat and use the correct amount of spices, especially salt, for food safety.

Use natural hog casings instead of collagen for better results; lubricate the barrel of the stuffer.

Run water through the hog casings and soak them in water for at least an hour before using.

Twist the first sausage link one way and the second the opposite way; continue alternating.

Line the sausage links up in a semi-circle to avoid jumbling them together.

Pay attention to prevent mistakes like twisting the links the same way.

Cut the links with scissors to separate them for easier vacuum packing and storage.

Have all tools and equipment lined up for efficiency and to keep the meat cold.

Match the speed of the stuffer with your hand on it for even links.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary