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.

March 23, 2014 | | Back Issues | Food | Main Dishes | Recipes | Spring 2014

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

Recipe submitted by: Cecily Ross


  • 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


  1. Mix pork, sage, rosemary, garlic, chilies, salt and nutmeg in a large bowl.
  2. Refrigerate, along with hopper and grinder attachment, for 1 hour.
  3. Place ice cubes in a large bowl and set a smaller bowl inside it.
  4. Grind pork into the bowl using a coarse cutting plate.
  5. Form into logs, 3 or 4 inches long. Chill for another 30 minutes.
  6. Slide 18 inches of casing onto the sausage horn.
  7. Turn on stand mixer and stuff meat mixture into hopper allowing casing to fill to desired length.
  8. Use string to tie into sausage links.
  9. Grill or fry immediately, or freeze until ready to use.

About the Author More by Cecily Ross

Cecily Ross is an author and freelance writer who lives in Creemore.

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