How To Make Your Own Sausage

Mild Italian Sausage:

1. Cut the pork shoulder and fat back into long thin strips that will easily fit into your meat grinder. Add to a bowl and chill until ready to use. 
2. Remove the casings from their package and add to a medium bowl. Cover with warm water and mix the water and casings to help remove the salt cure. Repeat this 1-2 more times until the casings are clean. Place back in the bowl and cover the casings with clean, warm water and let sit for 30 minutes. 
3. Add the fennel, coriander and peppercorns to a dry skillet set over medium heat. Toast the spices, shaking occasionally until fragrant, about 2-3 minutes. Once toasted transfer to a spice grinder and blend until a fine powder forms. 
4. To the ground spices stir in the salt until combined and then season the meat with the seasoning. Toss to coat to ensure all of the meat is evenly coated. Add in the garlic and again toss to combine. 
5. Run the meat through the meat grinder, I prefer a fine grind but you can use a coarse grind if you prefer. 
6. Next, emulsify the meat by kneading it like bread dough in the bowl. Continue to knead the meat until the fat incorporates with the meat; the mixture will have a more tacky texture. 
7. Replace the meat grinder with a sausage stuffing attachment. Grease it with vegetable oil or cooking spray. 
8. Remove 1 full hog casing from the water and place in the sink. Turn on the water and open up one end of the casing. Let the water open up the entire casing, flushing out any remaining salt cure. Add the casing to the sausage stuffer, leaving a 1.5” (4cm) overhang.  
9. Add the ground meat mixture to the sausage stuffer and turn the mixer on to low speed. Push the ground meat into the mixer so the casing begins to fill. Use one hand to push the meat down into the machine and the other to help hold the sausage and gently pull the casing as it fills so the meat fills into the casing evenly. It’s better if the sausage is not over stuffed and there’s still a little space in the casing. If the casing tears rips just put that meat back into the sausage stuffer, pull another 1.5” (4cm) overhang of casing and keep going. Fill the entire casing leaving another 1.5” (4cm) of casing overhang on the other side. 
10. To form the sausage into links. Pinch the casing every 5-6” (13-15cm) so there is a small section that is only casing. Twist the sausage to form the link in that space which will seal the link and tighten the sausage. Repeat this along the entire length of the casing, making sure to twist the next sausage link in the opposite direction so you don’t untwist any of the previous sausages. 
11. If you see any air pockets along the sausages poke them with a clean needle or sausage pricker to release the air. 
12. Tie off both ends of the sausage with a tight knot. Place on a baking sheet and place in the fridge for 4 hours or ideally overnight so the casings will dry out. Flip half way through this drying process so both sides dry evenly. 
13. You can cook the sausages however you prefer, roasting, searing, grilling or my favorite method, poaching. To do this, cut the sausages into individual links and place them in a large pot. Cover with cold water and place over medium heat. Bring the water to a gentle simmer and poach the sausages for about 10 minutes or until cooked through. 
14. Finish the sausages by searing or grilling until golden brown on the outside. Serve immediately!

Bratwurst (Non-traditional):

1. Cut the pork shoulder and fat back into long thin strips that will easily fit into your meat grinder. Add to a bowl and chill until ready to use. 
2. Remove the casings from their package and add to a medium bowl. Cover with warm water and mix the water and casings to help remove the salt cure. Repeat this 1-2 more times until the casings are clean. Place back in the bowl and cover the casings with clean, warm water and let sit for 30 minutes. 
3. In a small bowl whisk together the pepper, allspice, savory and mustard until combined. 
4. To the ground spices stir in the salt until combined and then season the meat with the seasoning. Toss to coat to ensure all of the meat is evenly coated. 
5. Run the meat through the meat grinder, I prefer a fine grind but you can use a coarse grind if you prefer. 
6. Next, emulsify the meat by kneading it like bread dough in the bowl. Continue to knead the meat until the fat incorporates with the meat; the mixture will have a more tacky texture. 
7. Replace the meat grinder with a sausage stuffing attachment. Grease it with vegetable oil or cooking spray. 
8. Remove 1 full hog casing from the water and place in the sink. Turn on the water and open up one end of the casing. Let the water open up the entire casing, flushing out any remaining salt cure. Add the casing to the sausage stuffer, leaving a 1.5” (4cm) overhang.  
9. Add the ground meat mixture to the sausage stuffer and turn the mixer on to low speed. Push the ground meat into the mixer so the casing begins to fill. Use one hand to push the meat down into the machine and the other to help hold the sausage and gently pull the casing as it fills so the meat fills into the casing evenly. It’s better if the sausage is not over stuffed and there’s still a little space in the casing. If the casing tears rips just put that meat back into the sausage stuffer, pull another 1.5” (4cm) overhang of casing and keep going. Fill the entire casing leaving another 1.5” (4cm) of casing overhang on the other side. 
10. To form the sausage into links. Pinch the casing every 5-6” (13-15cm) so there is a small section that is only casing. Twist the sausage to form the link in that space which will seal the link and tighten the sausage. Repeat this along the entire length of the casing, making sure to twist the next sausage link in the opposite direction so you don’t untwist any of the previous sausages. 
11. If you see any air pockets along the sausages poke them with a clean needle or sausage pricker to release the air. 
12. Tie off both ends of the sausage with a tight knot. Place on a baking sheet and place in the fridge for 4 hours or ideally overnight so the casings will dry out. Flip half way through this drying process so both sides dry evenly. 
13. You can cook the sausages however you prefer, roasting, searing, grilling or my favorite method, poaching. To do this, cut the sausages into individual links and place them in a large pot. Cover with cold water and place over medium heat. Bring the water to a gentle simmer and poach the sausages for about 10 minutes or until cooked through. 
14. Finish the sausages by searing or grilling until golden brown on the outside. Serve immediately!

Merguez Sausage:

1. Cut the lamb shoulder and fat back into long thin strips that will easily fit into your meat grinder. Add to a bowl and chill until ready to use. 
2. Remove the casings from their package and add to a medium bowl. Cover with warm water and mix the water and casings to help remove the salt cure. Repeat this 1-2 more times until the casings are clean. Place back in the bowl and cover the casings with clean, warm water and let sit for 30 minutes. 
3. Add the cumin and fennel seeds to a dry skillet set over medium heat. Toast the spices, shaking occasionally until fragrant, about 2-3 minutes. Once toasted transfer to a spice grinder and blend until a fine powder forms. 
4. To the ground spices stir in the sumac, cinnamon and salt until combined and then season the meat with the seasoning. Toss to coat to ensure all of the meat is evenly coated. Add in the harissa and garlic and again toss to combine. 
5. Run the meat through the meat grinder, I prefer a fine grind but you can use a coarse grind if you prefer. 
6. Next, emulsify the meat by kneading it like bread dough in the bowl. Continue to knead the meat until the fat incorporates with the meat; the mixture will have a more tacky texture. 
7. Replace the meat grinder with a sausage stuffing attachment. Grease it with vegetable oil or cooking spray. 
8. Remove 1 full hog casing from the water and place in the sink. Turn on the water and open up one end of the casing. Let the water open up the entire casing, flushing out any remaining salt cure. Add the casing to the sausage stuffer, leaving a 1.5” (4cm) overhang.  
9. Add the ground meat mixture to the sausage stuffer and turn the mixer on to low speed. Push the ground meat into the mixer so the casing begins to fill. Use one hand to push the meat down into the machine and the other to help hold the sausage and gently pull the casing as it fills so the meat fills into the casing evenly. It’s better if the sausage is not over stuffed and there’s still a little space in the casing. If the casing tears rips just put that meat back into the sausage stuffer, pull another 1.5” (4cm) overhang of casing and keep going. Fill the entire casing leaving another 1.5” (4cm) of casing overhang on the other side. 
10. To form the sausage into links. Pinch the casing every 5-6” (13-15cm) so there is a small section that is only casing. Twist the sausage to form the link in that space which will seal the link and tighten the sausage. Repeat this along the entire length of the casing, making sure to twist the next sausage link in the opposite direction so you don’t untwist any of the previous sausages. 
11. If you see any air pockets along the sausages poke them with a clean needle or sausage pricker to release the air. 
12. Tie off both ends of the sausage with a tight knot. Place on a baking sheet and place in the fridge for 4 hours or ideally overnight so the casings will dry out. Flip half way through this drying process so both sides dry evenly. 
13. You can cook the sausages however you prefer, roasting, searing, grilling or my favorite method, poaching. To do this, cut the sausages into individual links and place them in a large pot. Cover with cold water and place over medium heat. Bring the water to a gentle simmer and poach the sausages for about 10 minutes or until cooked through. 
14. Finish the sausages by searing or grilling until golden brown on the outside. Serve immediately!