Homemade Sausage

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Take a look at this plate…is that a way to start of your day or what?!  Possibly the only thing better than breakfast sausage is homemade breakfast sausage.  I have always wanted to try making my own links, and what better time then during my stint here at Pork, Knife & Spoon!

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I started with my all-time favorite appliance, the Kitchen Aid.  We know it is great for making cakes and cookies, but did you know it can also make sausage?  Take a look…

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Begin with the grinder attachment.  This will grind the perfect blend of pork and fat for your sausage links.

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Cubes of pork shoulder go in the top…

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…and perfectly ground pork comes out the other end!

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Then comes the blend of herbs and spices that make each sausage unique.  Since I am making a breakfast sausage, I used some sage, coriander and nutmeg.

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Then comes the sausage making attachment to the meat grinder.  Simply slide the casings on to the attachment and tie off the end to begin filling.  The key is fill it nice and plump, but not too tight so you can still twist the individual links.  Once you get the hang of it, the process is not only easy, but really fun!  I can’t wait to start making my own brats, chorizo or even andouille.  The possibilities are endless!

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Kentucky-Style Pork Sausage

2 pounds pork butt
1 pound pork back fat
1 Tablespoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons ground sage
1 teaspoon ground cayenne pepper
1 teaspoon ground coriander
1/2 teaspoon freshly grated nutmeg
1/2 cup water
Medium hog casings (optional)

Grind the pork and fat through a 1/4-inch plate.  In a large bowl, mix the meat, fat, salt, black pepper, sage, cayenne, coriander, nutmeg, and water, kneading and squeezing until all the ingredients are well blended.  If  you are making sausage for patties, shape the meat into one large roll, 2 inches in diameter, wrap in waxed paper, and refrigerate until you are ready to use it.  To cook patties, slice the sausage into patties and fry in a skillet until browned.  For links, stuff the sausage into medium hog casings using a sausage attachment, and tie at 5-inch intervals.  Like most fresh sausage, if wrapped tightly, this will keep in the refrigerator for 3 days, or in the freezer for 2 months.

Recipe from “Bruce Aidells’ Complete Sausage Cookbook” by Bruce Aidells and Denis Kelly

13 thoughts on “Homemade Sausage

  1. NICE, going to try this, Would love to see recipes for andouille, italian sweet or hot, colombian or mexican chorizo.

    Keep it up!

  2. Liam – I agree! I could make fun sausages all day. My time here at the blog is almost up (ends June 30th…sad!) but if I come back next year I will be sure to make them all and share it with everyone at Pork, Knife and Spoon!

  3. Next Year!!

    Well I would look forward to that. It’s been difficult finding homemade recipes for various sausages from reputable websites. So I was really happy when I saw this in my RSS.

    thanks again

  4. So nice of you to say Liam! I hope for the opportunity to return to this great site. In the meantime I encourage you to check out the cookbook from Bruce Aidells, it is simply outstanding. Great for pork lovers like us!

  5. I love making my own sausage; hardest part for me is finding the pork fat.

    Note: Michael Ruhlman’s “Charcuterie” book is a great resource for recipes and techniques. one of these days, I’ll try to make Merguez sausages.

  6. Rob – I just asked the butcher and he gave me some pork fat. He also provided the casings for the sausages. I suppose not many people ask, since he didn’t know how much to charge! In the end they were 50 cents…what a deal!

    Thanks for the heads up on the “Charcuterie” book…I will have to give some of Ruhlman’s recipes a try as well!

  7. To keep it healthy, for just 3lbs of sausage. you could cut the amount of salt and back fat in half. Instead of 2 lbs. of meat use 2 1/2 lbs. to make up the difference. I use pork or turkey .Either one rocks!!!!!
    Ruhlmans’ Charcuterie is the bible of all things cured. If you don’t have it, Get it!!!!!!!

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