Making Homemade Sausage
January 13, 2014
Ever since I got a meat grinding attachment for my stand mixer a few years ago, I’ve had a ton of fun coming up with my own custom burger blends including the steakhouse burger recipe found here. One thing I have never tried, however, was turning that ground meat into homemade sausage.
Recently that all changed with the purchase of a sausage stuffing attachment. Shortly after bringing it home, I set out to find the key ingredient in sausage making – hog casings. After a quick call to my local butcher, I was well on my way. Starting with five pounds of pork shoulder, I began adding ingredients and frying up small samples until I had the flavor profile just right.
While I was expecting the stuffing process to be a difficult skill to master, I actually found it to be fairly easy once I got a feel for how much ground meat the casings would hold. In the end I was left with a dozen or more sausages that looked as good as they tasted once they were grilled up!
Homemade Sweet Sausage
5 lbs. of cubed pork shoulder including fat
1 tbsp. paprika
2 tsp. onion powder
1 tsp. ground thyme
1 tsp. ground fennel
½ tbsp. Ground black pepper
1 tbsp. Kosher salt
1 tbsp. brown sugar
5 cloves garlic, minced
2 tbsp. red wine vinegar
2-3 ounces hog casings packed in salt
Meat grinder attachment
Sausage feeder tube attachment
Soak sausage casings in warm water for 20 minutes, rinsing periodically to remove the salt.
Attach the meat grinder with the course grind plate to the stand mixture. Turn the stand mixer on to medium-high. Feed the cubed pork shoulder in to the grinder until it is completely ground.
In a large mixing bowl, combine ground pork, paprika, onion powder, ground thyme, ground fennel, black pepper, salt, brown sugar, garlic, and red wine vinegar. Stuff casings on to the sausage feeder tube, leaving 6-8 inches on casing at the end of the tube leaving it open to allow any air bubbles to escape.
Add the meat grinder and sausage feeder tube attachments to the stand mixer. Turn stand mixer on to medium speed and begin feeding the sausage mixture in to the grinder slowly to begin filling the casing. Use your hand to control the size of the sausage, being careful not to overfill.
Stop filling the casing 6-8 inches from the end and tie it off. Feed an additional casing on to the feeder tube as needed until the entire pork mixture has been used. Pinch the casings at desired sausage size and twist them to separate. Tie off the remaining end of the sausage. Hang sausages on a wooden rack or from coat hangers and allow to air dry for 1 hour. Cover and refrigerate until you are ready to grill them.
Clint Cantwell, Grilling.com Editor