Making Homemade Sausage
Watch the Trailer
Learn to build the proper ratio and grind meat to make your own delicious sausage at home!
What You’ll Learn
1. How to grind meat for sausages and stuff it into natural hog casings
2. How to build your own recipes for perfect sausage
3. The best way to cook fresh sausages
What You’ll Need
1. Meat grinder, plus meat and fat
2. Sausage stuffer
3. Salt and spices, maybe a little wine
4. Natural hog casings
Equipment used in the video:
LEM Big Bite Grinder
Omcan 5b vertical stuffer
About the Instructor
Meredith Leigh
Meredith has worked as a farmer, butcher, chef, teacher, non-profit executive director, and writer, all in pursuit of sustainable food. She is the author of The Ethical Meat Handbook: A Complete Guide to Home Butchery, Charcuterie, and Cooking for the Conscious Omnivore, and the forthcoming Pure Charcuterie: The Craft & Poetry of Curing Meats at Home.
Course Content
Introduction
Introduction
We'll talk about making your own fresh sausage, from building the perfect recipe and trimming the meat and fat, to grinding, stuffing, and cooking.
Steps
Part 1
We'll talk about the components of sausage, and about building a good ratio of meat, fat, salt, and other ingredients.
Part 2
We'll discuss how to avoid bad sausage, and mixing the ingredients
Part 3
We'll assemble the grinder and grind the sausage, plus learn tips for creating excellent bind and texture
Part 4
We'll learn about natural casings, and hw to use a vertical sausage stuffer, plus the proper technique for stuffing sausages
Part 5
We'll learn how to link the sausages
Part 6
We'll learn the best technique for cooking fresh sausages.
Included with the Course
Interview
