How To Make Your Own Sausage

Pork

Dec 2

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We really enjoy making our own sausage, it’s fresh and you can control what is going into it. Yes it is a process, but it is one we enjoy doing! This is our basic Italian sausage recipe. It can be linked or stored loose.

• 20 LBS of Ground Pork

• 1/2 Cup White or Red Wine Vinegar

• 1/4 Cup of Salt

• 1/4 Cup of Pepper

• 1/2 Cup of Fresh Parsley

• 1/4 Cup of Garlic Powder

• 1/4 Cup of Onion Powder

• 1/4 Cup of Basil

• 1/4 Cup Paprika

• 1 ½ TSP of Fennel

• 2 TSP Red Pepper Flakes

• 2 TSP Brown Sugar

• 2 TSP Sage

• 3/4 TSP Oregano

• 3/4 TSP Thyme

• 3/4 TSP Rosemary

After breaking down your Boston Butts, coarsely grind all the pork. Clean your grinder thoroughly, dry and place back into the freezer to cool back down.

Mix all of above seasonings with the coarse ground pork, thoroughly incorporating all the ingredients.

Place all of the meat back into the refrigerator to cool down.

Once the meat and grinder are cold, grind the pork again using the small grinding plate.

Once all the meat is ground a second time, place the meat back in the refrigerator to cool.

We used natural casings for this recipe. Soak and rinse them according to the manufacturer’s instructions.

Prep your stuffer by choosing the appropriate size tube for the casings you are processing.

Once the meat has cooled, thoroughly fill the stuffer. We used food grade spray by LEM as a lubricant.

Carefully place the casings on the stuffing tube.

Turn the handle of the stuffer until the meat is almost out of the tube.

Pull the casing out and tie a knot. Pull the casing back over the tube and begin stuffing the sausage.

You want the casing to be tight but not overly tight.

Maintain consistent flow of the stuffer, there is no need to go fast, take your time and you will yield a better product. Once you have completed your first casing, tie another knot at the end.

Measure off about six inches and spin the link away from you, about three to four turns is what we do.

Then measure off another six inches and spin the sausage toward you.

Repeat this alternating process until all of the links are complete.

Cover with plastic wrap and place into the refrigerator overnight.

The next day snip the links apart and vacuum seal for freshness, we freeze ours but it doesn’t last long.

Again you can leave it loose as well and not make the links!

GET YOU SOME!

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