Homemade Pork Sausage
With the right equipment and ingredients, a pinch of perseverance, and a big dollop of humour, you can make your own sausages.
With the right equipment and ingredients, a pinch of perseverance, and a big dollop of humour, you can make your own sausages.
Homemade Pork Sausage
Ingredients
- 2 lbs (about 1 kg) boneless pork shoulder cut into ¾-inch pieces
- 1 tbsp fresh sage, finely minced
- 1 tbsp fresh rosemary, finely minced
- 4 cloves garlic, finely minced
- 1 tbsp kosher salt
- 1 tsp nutmeg, ground
- 1 tsp dried chilies (optional)
- Hog casings, thoroughly rinsed inside and out
Instructions
- Mix pork, sage, rosemary, garlic, chilies, salt and nutmeg in a large bowl.
- Refrigerate, along with hopper and grinder attachment, for 1 hour.
- Place ice cubes in a large bowl and set a smaller bowl inside it.
- Grind pork into the bowl using a coarse cutting plate.
- Form into logs, 3 or 4 inches long. Chill for another 30 minutes.
- Slide 18 inches of casing onto the sausage horn.
- Turn on stand mixer and stuff meat mixture into hopper allowing casing to fill to desired length.
- Use string to tie into sausage links.
- Grill or fry immediately, or freeze until ready to use.
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