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Making Home Made Sausage

Updated on January 12, 2014

Everything You Need To Know To Make Home Made Sausage

Why should anyone make their own homemade sausage?

Simply stated, because homemade sausage is - oh so good!

Actually for me, the answer to this is easy. I have the ability to make my own gourmet home made sausage that is far better than anything I could buy at the store and at half the cost.

I can easily decide what flavors of sausage that I want and these can not be found in any commercial sausage from the Supermarket.

When you make your own homemade sausage you can control every ingredient that is in your sausage and use the finest meats. This insures a high standard in the sausage you consume. You know under what conditions your sausage was processed and you know there are no added chemicals to add flavor or increase storage life.

Just great tasting, high quality home made sausages.

The History Of Sausage Making

It is believed that man has been making sausage for two thousand years or more.

Sausage making today in the most basic form may be as old as civilization. The Sausage Making industry is always changing and adapting as the world changes.

In many areas around the world that have cold winters, the people found they could keep fresh sausage without refrigeration during the cold months. During warmer months to preserve the sausage the people developed a system of smoking foods for preservation.

In the warmer areas of Europe, dry sausage was created because it did not need to be kept cold at all. Different spices are used to enhance the flavor as well as preserve the meat. Today we usually think of this process as Salami.

The result of different needs as well as the availability of different spices, led to people of different regions creating sausage that is now recognized with those areas. Different groups within a given region would add spices they preferred and used different curing techniques that now have become associated with that group of people.

Types of Sausage

There are many different types of sausage

The first division of types is the cooking method or preservation method used to produce sausage.

Cooked Sausage

This would be any sausage made from fresh meat and then completely cooked. This sausage is usually eaten immediately after cooking or refrigerated and re-heated later

Cooked Smoked Sausage

This type of sausage is very similar to cooked sausage, except it is first cooked and then smoked. This type sausage can be eaten hot or cold and stored in the refrigerator.

Fresh Sausage

When you make sausage using meats that have not been cured. You would keep this in the refrigerator until you want to use it and then fully cook before eating.

Fresh Smoked Sausage

Take your fresh sausage and smoke it. After smoking you refrigerate and then cook before eating.

Dry Sausage

Dry sausage is the most complicated of all sausages to make. The drying process must be carefully controlled. When you have produced the dry sausage it can be eaten and will keep for long periods of time when refrigerated.

sausage.

Great Sausage Recipes and Meat Curing - If I could only have one book on sausage making this would be the one.

Curing and smoking meat using natural and synthetic casings

Selecting and storing meat and choosing other ingredients

Fresh Italian Sausage, Dried Beef, Andouille Sausage, Kippered Salmon

Sausage Making Tip #1

Only get out the amount of product you can complete in 30 minutes or less. Your product should not be left at room temperature for longer than this. Work with small batches.

How To Make Your Own Sausage

Sausage is made from ground meat. You can buy this from the meat market or butcher already ground. If you get serious about your sausage you will want to get your own meat grinder.

The meat grinder can be a hand cranked inexpensive type found in most kitchens and even second hand stores all the way to the more expensive motorized grinders.

Each type of meat grinder works on the same principal. The auger pushes the meat into the rotating blade that grinds the meat and forces it through the stationary output plate. The size of the holes in the output plate determines the coarseness of the ground meat.

This point may create an argument but: Sausage, the real thing needs to be stuffed into casings and this can be done by the addition of a stuffing tube attached to the meat grinder.

The basic Sausage making process is broken down into four steps.

1. Grinding the meat

2. Adding your spices and flavorings

3. Stuffing the casings

4. Storing, cooking, smoking or a combination

Sausage Making Tip #2

When you try new recipes for sausage, make up different batches for each recipe. I am speaking about small batches. Fry them up and then decide which one you like best before making up a large amount.

Useful Tools for Sausage Making

Standard Kitchen Items

assortment of sharp knives

measuring cups/spoons

mixing utensils

small weight scale

food processor

mixer

A garlic press for fresh garlic

spice/coffee grinder

Plastic containers

square tubs and buckets with lids. Do not use metal containers as they impart a flavor to the meats and react to the curing salts. You containers must have lids to keep other foods from picking up the flavor and also to keep the meat from drying out. I suggest sizes up to 5 gallons depending on the quantity of sausage you plan to make.

Stirring Utensils

Use wood or plastic spoons and spatulas. I also keep a box of surgical gloves as you will use your hands for a lot of the mixing.

Meat Grinder

As mentioned earlier this can be an inexpensive hand cranked unit or a motorized unit.

Assorted Items

String for tying the casings

Ice pick

Sausage Stuffer

specialized items for the smokehouse if you plan to smoke your sausage.

Sausage Making Tip #3

Don't use a mix that is too lean! Without enough fat, your sausage will be dry when cooked, and will tend to fall apart when cut or sliced.

Sausage Kitchen Aids

Improve your sausage making experience by using good kitchen aids. Here are some of the best homemade sausage grinders available.

Sausage Making Tip #4

When you have your own grinder, purchase pork shoulder, also known as Boston Blade, or get country style spare ribs. These are easy to grind. The pork shoulder has a bone that is easy to remove and the bone only accounts for about 10% of the weight.

About Meats for Sausage

Types and Cuts of meat for Sausage making

There was a time, anything that was not for a specific purpose went into sausage.

For pork, you had your hams, chops, ribs and roasts, You had your bacon, but what about all the other parts of meat that were left over?

For Beef, you have roasts, steaks, briskets, ribs, and hamburger. Meat loaf gets old and so does those fried/grilled burgers, so what to do with it that'll be most tasty?

mince (grind) it, Spice it, stuff it, then cook and enjoy. There are some cuts of meat that make for nice sausages without the hassle of trying to find lean meat then fat for it.

Cuts that take the guesswork from fat to lean rations

Pork - Boston Butts or Pork shoulder. These are approximately 75% lean to 25% fat which is perfect for almost any type of fresh sausage. You can purchase these boneless or bone in... Bone in is cheaper, just be sure to weigh the actual meat for proper amounts before starting the process.

Beef - Chuck Roast, 7 bone roast, Blade cut roast, pot roast or any cuts form the shoulder or chuck works just great as is with the correct % of lean to fat.

Veal - Any cut of veal is good to use, especially if you are going to make Bratwurst. But unfortunately, it's too damn expensive unless you have access to some home butchered.

Sausage Making Tip #5

Use only the freshest spices. Don't reach for that old jar of sage that you last used four years ago! It will have lost most of its flavor.

How to for Making Sausage - How to make sausage with wild game or meat bought from the market

A great instructional video for making your very own, home grown, personalized sausage.

Sausage Making Tip #6

For stuffing the sausages, you can use your grinder with a sausage funnel attachment. (Don't forget to use the coarsest plate you have, to allow the mix to come through easily!) Or else use one of the hand-cranked piston or press type stuffers.

How to Begin Making Sausage

You do not need to spend a fortune to begin making your own sausage. I am a realist and know that you might decide you do not like making your own sausage. So what is the answer to find out if you would even enjoy it?

Start Small - Start Basic

You can buy your meat already ground - no need to have your own meat grinder

Use a simple funnel to stuff the casing or get a pump handle pusher

You will want to work with smaller amounts and it will take more time, but you can find out if you enjoy making sausage before you spend much money on equipment.

The sausage you create using this method will taste just as good as sausage you would make with the best equipment you can buy. You will just not be making 50 or 100 pounds of sausage each day using this method.

Sausage Making Tip #7

Use only the finest natural casings - hog for large sausages and sheep for small, breakfast-style links. Poor casings will burst more easily, and will slow down your production significantly, so it's worth spending a little bit extra for premium casings. Casings will last six months if refrigerated (NEVER freeze casings!)

If you find this topic of interest - You might be interested in these other lenses on related topics

You will find information here that will guide you through building a smokehouse to serving your favorite Salmon Dish

Sausage For The Kitchen Library

With hundreds of great recipes available for sausage. With thousands of possibilities available for creating your own specific blend of sausage.

How could you ever have too many sausage making books? Here is a nice collection to choose from to start your very own sausage library.

Sausage Making Tip #8

If you are using a grinder to stuff with, make sure the mix is well-chilled. Otherwise, the grinder's feed screw will not "grab" the mix and push it through into the casing, and you'll have to use a wood stomper to force the mix into the grinder's throat. By chilled, we mean just 28-32° F.

Time for Smoking Sausage - How to smoke your homemade sausage

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The House of Sausage

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    • mikewaz lm profile image

      mikewaz lm 4 years ago

      Homemade sausage is so much better in quality than the commercial varieties. The best part is knowing the ingredients and tweaking the recipe to suit your taste. Though it doesn't have to be cased I've found the flavor when cooked or grilled is much better than bulk.

    • profile image

      anonymous 5 years ago

      I'm dying to make my own sausage! Thanks for this article

    • Larry50 LM profile image

      Larry50 LM 5 years ago

      I would disagree with the sausage must be in a casings thing. Fresh made sausage patties on the grill for sandwiches are fabulous. That said, enjoyed the lens. Making sausage is really easy once you know how and the payoff is huge.

    • profile image

      JoshK47 5 years ago

      (Blessings from a SquidAngel!)

    • profile image

      JoshK47 5 years ago

      Mmm... gotta love sausages. Especially homemade.

    • BodyLanguageExp profile image

      BodyLanguageExp 5 years ago

      I love sausages and I've never thought of making my own. I have made home-made sausage rolls though!Delicious recipes here. Great work.

    • profile image

      GrillGuy 5 years ago

      Excellent lens! I enjoyed it.

    • profile image

      greenlungsofpoland 5 years ago

      Sausage is very UK.. we have breakfast sausages in the US, Frankfurters, in Poland Kielbasi a spicy fatty sausage that is eaten BBQ, Grilled, Fried, Raw and amazing sausage that kicks ass..

    • profile image

      anonymous 6 years ago

      Thanks, my parents made sausage. Wonderful recipe.

    • profile image

      enfuegoinc 6 years ago

      Good information with much detail. Ever try making sausage with organic meat?

    • bensen32 lm profile image

      bensen32 lm 6 years ago

      Like the lens, lots of info here, you got me interested cause I love brats and venison sausage makes me want to try to make some of my own.

    • bikerministry profile image

      bikerministry 6 years ago

      I inherited my Mother-in-Law's meat grinder. Have only used it for cranberry salad on the holidays, but we've often talked about venison sausage ... may have to try some of your recipes. Thanks for the Lens - very informative.

    • Cinnamonbite profile image

      Cinnamonbite 6 years ago

      I make sausage very often. I made an batch of Thanksgiving turkey sausage that was amazing. It involved dried cranberries, cornbread, sage...

    • profile image

      anonymous 6 years ago

      Love your recipes.

    • Gypzeerose profile image

      Rose Jones 6 years ago

      You know, I thought more about this lens after I left it and I really like the idea. As a semi-country girl I was raised on sausage and biscuits and gravy. I'll tell you why: you can control the ingredients on a food that can be delicious but very questionable if you buy it already made in the market. I like to eat as much as possible free-range and organic, and avoid additives like MSG which is often used in sausage. Here is a way to do this. Add some herbs that you grow from the garden and you have something very special. Don't quite know how to clean up the biscuits and gravy part though, :)

    • Gypzeerose profile image

      Rose Jones 6 years ago

      I'll have to try this! The kids and I love to make special foods like this.

    • profile image

      anonymous 6 years ago

      Great video!We made sausage on our farm, as I was growing up.Today, I found some pork casing at the local butcher market, and I think I have eveything else necessary.Well...I guess we'll find out.Updates to follow!

    • profile image

      yourgoldenfuture 6 years ago

      germans like sausage... but the home-self-making is not known very much anymore

    • Sami4u LM profile image

      Sami4u LM 7 years ago

      Hi.Just dropping a bye. Yes I like sausage great food for any meal. I have never tried to make sausage before. Thanks for the pointers.

    • VarietyWriter2 profile image

      VarietyWriter2 7 years ago

      Blessed by a SquidAngel :)

    • mikewaz lm profile image

      mikewaz lm 7 years ago

      Nice lens bud!I love making my own sausage, well I actually prefer the finished results better, but there's only one way to get there. Like garlic, pepper, etc, just throw some more in. I started out with Ryteks book and still have it after 20 years, but I think it's time for a new copy.Take care!Mike

    • burgessvillian profile image

      burgessvillian 7 years ago

      I was going to make a lens on making sausage, but I see you have it covered.I'll concentrate on my own recipes and link to this lens for the how to info.

    • profile image

      anonymous 8 years ago

      GREAT SITE, I HAVE BEEN LIVING IN THE PHILIPPINES FOR OVER 6 YEARS AND TIRED OF THE SWEET LONGANISSA SAUSAGE HERE. VERY HARD TO CONTROL THE TEMP. AND THE HUMIDITY HERE BUT AM GOIN TO TRY MAKING CORNED BEEF AND THEN SOME PORTUGUESE CHOURICO . I AM BUILDING A SMALL SMOKE HOUSE OUT OF CONCRETE BLOCK BUT CAN ONLY HOT SMOKE BECAUSE OF THE HIGH TEMP HERE. JUST HOPE IT WORKS AS I MISS THE GOOD SAUSAGE FROM BACK IN CANADA. I USE TO MAKE IT BACK IN B.C. BUT DID IT IN THE LATE FALL AND WINTER SO THAT I COULD HANG IT AND TURNED OUT SOME GREAT STUFF. HERE IT IS HARD TO FIND LOTS OF INGREDIENTS. STILL I LOVE IT HERE AND WILL TRY to MAKE DO. GOOD SMOKING!!!

    • profile image

      anonymous 8 years ago

      Some great info there for any beginner looking to do some sausages. I would recommend to anyone to give it a go if they have always wanted to try. When you have made a few batches it's a piece of cake, you will want to up the anti and try something harder. Everything I do now revolves around smoke which adds the best flavours. I source all my materials from the net. Great JobHomemade Kabana!

    • profile image

      anonymous 8 years ago

      i tried the smoked sausages and they were ace best iv'e had in years

    • profile image

      anonymous 8 years ago

      We live in WNC and our sausage is mainly ground and preserved much like ground beef. Most have their own recipe and tastes. Some prefer using a lot of sage and ground pepper (hot). My brother in law just brought some in made from cured ham adding a few spices for additional flaor. Great ideas and makes me want a sample!

    • profile image

      willeboy 8 years ago

      great info,I,m just starting out and getting all the brain food I can,where is the best place to purchase casing ?

    • RolandTumble profile image

      RolandTumble 8 years ago

      Wow. 5*, and lensrolled to my foodie lenses.

    • SoyCandleLover profile image

      BW Duerr 9 years ago from Henrietta, New York

      Thanks so much for the info. I've had a grinder for years for venison burger. I've never had the guts to make sausage, but you given the confidence to try. 5 stars & Fav, too.

    • Dayle Medley profile image
      Author

      Dayle Medley 9 years ago

      Chef Robert: In the Add Module section - click on Add Unique Content and then go to page 2. There you will find "Most important" that's it.

    • profile image

      chefrobertcatherine 9 years ago

      Great layout and a ton of information. I have taught students how to make sausages. great job.Can you give some ihints and how you added the tips section. I think that really stands out.Chef Robert

    • jimmielanley profile image

      Jimmie Lanley 9 years ago from Memphis, TN, USA

      I was hoping for recipes! What are your secrets?Anyway, I make bulk (not in casings) sausage myself. It's delicious!

    • cannedguds lm profile image

      cannedguds lm 9 years ago

      I love all kinds of sausages, hotdogs, chorizo, chorizo de bilbao! Here in our place, I always see to it that every Friday night, I get to a German restaurant and eat my favorite dish- MIXED SAUSAGES!!!! YUM!!! All kinds of sausages in one plate with different sizes, shape and color! Now, I can make one myself! Thanks to your lens! but I need to reduce belly fat first, though! LOL!!!! So, I won't feel guilty, right? YUM!!! 5 sausages for your lens...er...stars!!! LOL (again!)!!!!

    • profile image

      Oosquid 9 years ago

      I used to eat sausages by the mile! Alas and alack I can no longer do that (fat around the ticker.)But yipeee, with the help of this wonderful lens I can make my own low-low-fat bangers! 5 stars.

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      Donna_Fallon 9 years ago

      HiyaCool 5 stars Lens!,Check This out - how to lose belly fat.Post Feedback :)Donna

    • profile image

      thomasz 9 years ago

      Interesting lens. Nice info.

    • Johanna Eisler profile image

      Johanna Eisler 9 years ago

      I've always wanted to know how to do this. What is the best source for good casings? Thank you for already answering a myriad of my other questions in this incredibly informative lens!

    • profile image

      anonymous 9 years ago

      I would love to learn how to make my own dry sausage and dry suprasatta..this is a wonderful site