How to Make Homemade Sausage

Name: How to Make Homemade Sausage
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Global
Ingredients: 2 kilograms pork shoulder; 454 grams pork fat; 40 grams kosher salt; 35 grams sugar; 20 grams toasted fennel seeds; 6 grams cracked black pepper; 4 grams ground nutmeg; 237 milliliters minced fresh parsley; 1 head garlic, peeled and chopped; 177 milliliters dry sherry; 59 milliliters sherry vinegar; 1 serving Meat grinder with coarse and fine dies - either KitchenAid with grinder attachment, a stand-alone grinder, or an old fashioned hand-cranked meat grinder; 1 serving Sausage stuffer; 1 rack Wooden to hang sausages to dry; 1 serving Casings - hog casings

How to Make Homemade Sausage could be just the gluten free and dairy free recipe you've been looking for. One serving contains 1291 calories, 54g of protein, and 109g of fat. This recipe covers 39% of your daily requirements of vitamins and minerals. This recipe serves 5. This recipe from Simply Recipes requires sausage stuffer, pork fat, wooden rack to hang sausages to, and garlic. From preparation to the plate, this recipe takes roughly roughly 45 minutes. How to make homemade chorizo sausage, Homemade Breakfast Sandwiches with Homemade Maple Sausage, Egg and Cheese, and How to Make Pizza Sausage are very similar to this recipe.

Instructions

Making Bulk Sausage

Ingredients you will need

Ground Pork Sausage

1 Start with very cold ingredients and equipment: Make sure your ingredients are laid out, and the meat and fat are very cold (fat can be completely frozen), before you begin (put meat and fat in freezer for 2 hours). Put bowls and grinder in freezer or refrigerator for an hour before using them.

Ingredients you will need

Meat

Equipment you will use

Bowl

Cut fat and meat into chunks, keep cold in bowl over ice: Prepare a large bowl of ice and put a medium metal bowl on top of it. Slice your meat and fat into chunks between an inch and two inches across.

Ingredients you will need

Meat

Ice

Equipment you will use

Bowl

Cut your fat a little smaller than your meat.

Ingredients you will need

Meat

To keep your ingredients cold, put your cut meat and fat into the bowl set into a larger bowl filled with ice.

Ingredients you will need

Meat

Ice

Equipment you will use

Bowl

3 Quickly mix meat and fat, add most of your spices, then chill: When the meat and fat are cut, mix them quickly.

Ingredients you will need

Spices

Meat

Pour in most of your spices; I leave out a tablespoon or two of fennel seeds and a tablespoon of black pepper for later.

Ingredients you will need

Black Pepper

Fennel Seeds

Spices

Mix quickly.

Add the salt and the sugar and mix one more time.

Ingredients you will need

Sugar

Salt

Put into a covered container or top the bowl with plastic wrap and put the sausage mixture into the freezer for at least 30 minutes and no more than an hour. Now you can call back whoever might have bothered you when you started this process.

Ingredients you will need

Sausage

Wrap

Equipment you will use

Plastic Wrap

Bowl

4 Meanwhile, mix ¼ cup of sherry vinegar and ¾ cup of dry sherry and put it in the fridge. I know sherry is not traditional in Italian sausage. You can use white wine and white wine vinegar if you’d rather (I save red wine and red wine vinegar for the hot sausages).

Ingredients you will need

White Wine Vinegar

Red Wine Vinegar

Sausage

Sherry Vinegar

Sherry

White Wine

Red Wine

5 Immerse casings in warm water: If you plan on stuffing your sausage, take out some of the casings (you need about 15-18 feet for a 5-pound batch of links) and immerse them in warm water. (If you are not planning on stuffing your sausage, you can skip this step.)

Ingredients you will need

Stuffing

Sausage

Water

6 Set up your grinder: After your sausage mixture has chilled, remove your grinder from the freezer and set it up. I use the coarse die for Italian sausage, but you could use either.

Ingredients you will need

Sausage

Do not use a very fine die, because to do this properly you typically need to grind the meat coarse first, then re-chill it, then grind again with the fine die. Besides, an Italian sausage is supposed to be rustic.

Ingredients you will need

Italian Sausage

Meat

7 Quickly push mixture through grinder, then chill: Push the sausage mixture though the grinder, working quickly. If you use the Kitchen

Ingredients you will need

Sausage

Aid attachment, use it on level

Make sure the ground meat falls into a cold bowl.

Ingredients you will need

Ground Beef

Equipment you will use

Bowl

When all the meat is ground, put it back in the freezer and clean up the grinder and work area.

Ingredients you will need

Meat

Mix in remaining spices and sherry mixture: When you’ve cleaned up, take the mixture back out and add the remaining spices and the sherry-sherry vinegar mixture.

Ingredients you will need

Sherry Vinegar

Sherry

Spices

Using the paddle attachment to a stand mixer (or a stout wooden spoon, or your VERY clean hands), mix the sausage well.

Ingredients you will need

Sausage

Stout

Equipment you will use

Wooden Spoon

Stand Mixer

With a stand mixer set on level 1, let this go for 90 seconds. It might take a little longer with the spoon or hands. You want the mixture to get a little sticky and begin to bind to itself – it is a lot like what happens when you knead bread.

Ingredients you will need

Bread

Equipment you will use

Stand Mixer

When this is done, you have sausage. You are done if you are not making links. To cook, take a scoop and form into a ball with your hands. Flatten out a bit. Cook on medium low heat in a skillet for 5-10 minutes each side until browned and cooked through.

Ingredients you will need

Sausage

Equipment you will use

Frying Pan

Additional Steps for Making Links

9 Run warm water through casings and set up sausage stuffer: If you are making links, put the mixture back in the freezer and clean up again. Bring out your sausage stuffer, which should have been in the freezer or refrigerator.

Ingredients you will need

Sausage

Water

Run warm water through your sausage casings. This makes them easier to put on the stuffer tube and lets you know if there are any holes in the casings. Be sure to lay one edge of the flushed casings over the edge of the bowl of warm water they were in; this helps you grab them easily when you need them.

Ingredients you will need

Sausage

Water

Equipment you will use

Bowl

10 Slip a casing onto the stuffing tube (And yes, it is exactly like what you think it is). Leave a “tail” of at least 6 inches off the end of the tube: You need this to tie off later.

Ingredients you will need

Stuffing

Add meat to the stuffer and start cranking the stuffer: Take the meat from the freezer one last time and stuff it into the stuffer. If all the meat will not fit, keep it in a bowl over another bowl filled with ice, or in the fridge while you stuff in batches. Start cranking the stuffer down. Air should be the first thing that emerges – this is why you do not tie off the casing right off the bat.

Ingredients you will need

Meat

Ice

Equipment you will use

Bowl

Let the sausage come out in one long coil, then tie-off: When the meat starts to come out, use one hand to regulate how fast the casing slips off the tube; it’s a little tricky at first, but you will get the hang of it.

Ingredients you will need

Sausage

Meat

Let the sausage come out in one long coil; you will make links later.

Ingredients you will need

Sausage

Remember to leave 6-10 inches of “tail” at the other end of the casing. Sometimes one really long hog casing is all you need for a 5-pound batch.

When the sausage is all in the casings, tie off the one end in a double knot. You could also use fine butcher’s twine.

Ingredients you will need

Sausage

Equipment you will use

Kitchen Twine

13 Pinch and spin links: With two hands, pinch off what will become two links. Work the links so they are pretty tight: You want any air bubbles to force their way to the edge of the sausage. Then spin the link you have between your fingers away from you several times.

Ingredients you will need

Sausage

Repeat this process down the coil, only on this next link, spin it towards you several times. Continue this way, alternating, until you get to the end of the coil. Tie off the other end.

14 Hang the sausages, and prick air bubbles with sterilized needle: Almost done. Time to hang your sausages. Hang them on the rack so they don’t touch (too much), and find yourself a needle. Sterilize it by putting into a gas flame or somesuch, then look for air bubbles in the links. Prick them with the needle, and in most cases the casing will flatten itself against the link.

Ingredients you will need

Sausage

Let dry an hour or two then chill:

Let these dry for an hour or two, then put them in a large container in the fridge overnight, with paper towels underneath. Package them up or eat them the next day. They will keep for a week, but freeze those that will not be used by then.

Equipment you will use

Paper Towels