These are pictorial step-by-step instructions on how to prepare the meat and grind it. There are additional steps after this, but I have broken them across several pages for readability.
- Homemade Sausage Seasoning. This section requires that you have already
made your seasoning mixture (see the Recipe
for Homemade Sausage section). You might want to use a larger
stuffing tube, if you're making larger sausages, such as fresh bratwurst
or fresh kielbasa. "Fresh," as used here, simply means
not smoked, not cured, nor preserved in any way. Any "fresh" sausage
should be thoroughly cooked.
Note too that when you run the seasoned sausage through only the spacer
and the stuffing tube, you're not grinding the meat again, but simply
forming your skinless links.
- Homemade Sausage Patties. If you're going to make patties only, after
mixing the seasonings into the ground pork, you have no need to run the
meat through the stuffing tube, but simply make your patties any size
you like, and put them on a cookie sheet and into the freezer for an
hour or two. Then you would individually double wrap the patties in plastic
food wrap, put them in a large zip lock bag, or other air-tight container,
and back into the freezer.
Removing the Gland in the Pork. The gland shown in the photos is located
at the fat end of the pork shoulder butt. You'll easily find it when
you are cutting your meat into strips for the grinder, if it isn't partially
visible to begin with.
Leaving the gland in might give a bitter taste to the homemade sausage.
- Chilling Homemade Sausage Equipment. On keeping all equipment and meat
cold: If the meat and equipment isn't kept as close to freezing as practical,
the sausage will "smear," making
your homemade sausage look much fatter than it really is. Smearing is
caused by the fat warming and very slightly melting, "smearing" over
the lean meat. Of course the homemade sausage is not fatter, and there
is no harm done. The benefit is that your homemade sausage will look
as lean as it really is, before cooking. Of course when you start to
cook it, it makes no difference at all.
Click on step-by-step homemade sausage to continue.
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