Meat

How to Make Homemade Sausage



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Making homemade beef sausage can be time consuming and worth a lot of effort, but it can also be worth it since it is absolutely delicious and very versatile. One of the reasons why it'd take more than just going out and buying it at the grocery store, is because you'll need all the equipment to make the sausage links. You'll most likely need a meat grinder to mince and chop your sausage any way you see fit, and you'll also see need a sausage stuffer, which will create the link shapes for you. You'll also need some knives for cutting the links and containers for mixing.

So here's a list of what you'll definitely need before you start.

Meat grinder

Sausage stuffer (even a cheaper brand will work, it doesn't matter your sausage will always be of best quality)

Kitchen knives

Mixing containers

Sausage casing

Grade A beef (either already grinded or a full slice)

Seasonings and spices (pick you're favorite, whether it be Cajun, chili, curry, andouille, etc.)

Your first step is to keep your beef cold and make sure its clean. Now you'll want to cut it into cube shapes and always debone it. Depending on your grinder you should cut the cubes into 2 to 3 inches wide. If you want mini beef links you can always make them about 1 inch. Now take out your grinder and place your cubed beef into the grinding hole area. Don't push too hard or else it might get a little messy. Softly pressing down will grind the meat into smaller pieces. You may need to grind it a second time.

If you're wanting to add spices, you've got to mix them up in a mixing container before dumping them onto your ground beef. Make sure you don't add too many spices or it will overwhelm the taste of your sausage. After you pour your spices on your beef, mix it up with your hands and make sure there aren't any lumps.

Now its finally time to take your ground beef and place it inside the sausage stuffer. Stuff your grind beef into the tube and hold firmly at the end of the stuffer with the sausage casing over the opening. Firmly turn the stuffer's switch so that the beef is swiveling inside creating that sausage shape. Once you see it come through the entrance, be very gentle as it fills the casing. Once it seems to have enough sausage filling, take your knife and cut off that chunk. It doesn't matter if it's too long, you can always cut it to your needs after.

Keep repeating this process till all of your grind beef is gone. Now you have fully ready made sausage links that you created yourself! They're ready to cook and add whatever you like to them! Although yes, it takes a lot of work, but homemade sausage sure is worth it.

More about this author: Annalyn Andriyenko

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