The Benefits of Natural Sausage Casings
After you have finished grinding your meat, and adding your perfect blend of seasonings, its time to choose what you're going to stuff your work of art into. Once you put all that work into your homemade sausage would you want to put it in plastic? If you ask me natural casing are the only way to go. There is nothing quite like the "snap" when you bite into a freshly made homemade sausage with a natural casing.
Superior taste resulting from the mixing of flavours through the casing during cooking
The good health and peace of mind that comes from eating food made from natural ingredients
Flavour as you intended, natural casings do not introduce conflicting flavours into your homemade sausage
Your homemade Sausage stays juicy and tender for longer
Salt Free Breakfast Sausage Seasoning
Are you on a salt restricted diet and would still like to enjoy great homemade sausage? After searching the web Wassi's is the only site I can find that sells salt free sausage seasonings. Each pack contains enough seasonings to make 25lb of homemade sausage. Check it out at Wassi's.com
Sausage Making in America
I just read this article on the history of homemade sausage making. I found it very interesting and thought you might like it as well.
Sausage Making in America
Sausage Making in America
Italian Sausage with Fennel
Here's a great recipe to get you started. Stuff into hog casings and your ready to enjoy your own homemade sausage.
Be sure to check out our other sausage recipes.
| • Ground pork: 1 lb. • Coarse salt: 1/2 tablespoon • Ground black pepper: 1/4 tablespoon • Fennel seeds: 1/4 tablespoon • Chopped parsley: 1/2 tablespoon |
Sausage Recipes
Help make our blog better. Feel free to add your own sausage recipes, links to sausage websites, or tell us about your sausage making experiences.
Making Homemade Sausage Step by Step
Getting the meat ready
I'm going to start with a very basic outline of how to make your own homemade sausage at home. The easiest meat to start with is pork shoulder (sometimes labeled as pork butt). You can purchase this at your local meat market or grocery store.
Start by removing the bone. After the bone is removed cut the piece of meat into small cubes. The size of the cubes is going to depend on how big your grinder is. The smaller your grinder, the smaller the cubes need to be.
Once you have finished cutting the meat you are going to need to weigh it. This is an important step. You need an accurate weight so you can calculate the amount of seasonings you will need for your homemade sausage.
Now it's time to grind the meat. You can do this with a hand grinder or an electric one. If you have a kitchen aid stand mixer you can purchase a grinder attachment for it (great for making small batches of homemade sausage). The grinding process heats up the meat so after grinding place it in the fridge to cool it back down.
Mixing the homemade sausage
After the meat has cooled in the fridge it's time to mix your spices into the meat. You can use a premix or a recipe, its up to you. Take your spices and mix them in a bowl before you add them to the meat. Add the mixed spices to the meat along with ice cold water, about 1/2 cup for every 10 pounds of homemade sausage. The water makes it easier to mix, and makes it easier the stuff into the casings. With your hands mix the meat and spices together.
Stuffing your homemade sausage
You've made it to the home stretch. It's all downhill from here. Start be attaching the stuffing tube to the head of your grinder. You will need to decide the type of casing you will be using for your homemade sausage, natural or collagen. I use the natural casings, but it's just a matter of personal preference.
Slide the casing onto the stuffing tube. Place the meat into the hopper of your grinder. Using the pusher, start running the meat thru the tube and into the casing.
Congfatulations!! You just made your own homemade sausage.
I'm going to start with a very basic outline of how to make your own homemade sausage at home. The easiest meat to start with is pork shoulder (sometimes labeled as pork butt). You can purchase this at your local meat market or grocery store.
Start by removing the bone. After the bone is removed cut the piece of meat into small cubes. The size of the cubes is going to depend on how big your grinder is. The smaller your grinder, the smaller the cubes need to be.
Once you have finished cutting the meat you are going to need to weigh it. This is an important step. You need an accurate weight so you can calculate the amount of seasonings you will need for your homemade sausage.
Now it's time to grind the meat. You can do this with a hand grinder or an electric one. If you have a kitchen aid stand mixer you can purchase a grinder attachment for it (great for making small batches of homemade sausage). The grinding process heats up the meat so after grinding place it in the fridge to cool it back down.
Mixing the homemade sausage
After the meat has cooled in the fridge it's time to mix your spices into the meat. You can use a premix or a recipe, its up to you. Take your spices and mix them in a bowl before you add them to the meat. Add the mixed spices to the meat along with ice cold water, about 1/2 cup for every 10 pounds of homemade sausage. The water makes it easier to mix, and makes it easier the stuff into the casings. With your hands mix the meat and spices together.
Stuffing your homemade sausage
You've made it to the home stretch. It's all downhill from here. Start be attaching the stuffing tube to the head of your grinder. You will need to decide the type of casing you will be using for your homemade sausage, natural or collagen. I use the natural casings, but it's just a matter of personal preference.
Slide the casing onto the stuffing tube. Place the meat into the hopper of your grinder. Using the pusher, start running the meat thru the tube and into the casing.
Congfatulations!! You just made your own homemade sausage.
Homemade Sausage Blog: IntroductionMaking sausage at home can be easy a...
Homemade Sausage Blog: Introduction
Making sausage at home can be easy a...: "Introduction Making sausage at home can be easy and fun. The best part of making your own sausage is the ability to control the ingredients..."
Making sausage at home can be easy a...: "Introduction Making sausage at home can be easy and fun. The best part of making your own sausage is the ability to control the ingredients..."
Introduction
Making homemade sausage at home can be easy and fun. The best part of making homemade sausage is the ability to control the ingredients. Most store made sausage is full of preservatives and loads of salt. Once you start making your own homemade sausage you'll never go back to buying the grocery store sausage.
Making homemade sausage at home can be easy and fun. The best part of making homemade sausage is the ability to control the ingredients. Most store made sausage is full of preservatives and loads of salt. Once you start making your own homemade sausage you'll never go back to buying the grocery store sausage.
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