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  Homemade Sausage - Course 101

Homemade Sausage Instructions, Steps 6 - 10


After the meat is ground, we must mix it with our seasonings and form the meat into sausages.

Step 6: Stir seasonings well and pour over the homemade sausage meat.

The first photo shows the seasonings that have been combined with ice water earlier being poured over the meat.

The second photo is of the seasoned and hand-mixed pork.

Mix thoroughly by hand, and immediately run it through the grinder and stuffing tube, without the cutting blade, and as shown in the photos.

Pouring the seasonings for homemade sausages over the meat

Photo showing the final mixture of ground pork and seasonings

Step 7: Prepare the grinder for making homemade sausage links.

The first photo shows the spacer placed directly on the auger, without the cutting blade and grinding plate.

The middle photo shows the stuffing tube placed over the spacer and tightened down with the locking ring.

The last photo shows the grinder now completely ready to make homemade link sausages. Have a cookie sheet ready to placed the newly made sausages on.


Photo of the spacer placed directly on the auger

Stuffing tube placed over the spacer

Grinder is now ready for making the homemade link sausages

Step 8: Making the links.

Here we have photos of catching the homemade sausage links as they come out of the stuffing tube, followed by links on the cookie sheet ready for the freezer.

Lay the skinless homemade sausage links on a cookie sheet and put in the freezer for an hour or more, until the links are frozen hard enough that they don’t mash when they’re wrapped.

(If making patties and not links, the same applies)

 


Catching the homemade sausage links as they come out of the grinder

Homemade sausage links on the cookie sheet

Step 9: Photo Comparison between retail and homemade sausages.

This really isn't a step, but you can compare retail sausages with our homemade sausages.

The first photo compares the Premium Skinless Pork Sausage Links- 8 oz. @ $1.19 ($2.38 lb.) with ours, at top and on the right.

The second photo compares the Premium Sausage Patties - 12 oz. @ $2.99 ($3.98 lb.) with our homemade sausage patties on the cookie sheet, @ $1.49 per lb.

Comparing a retail sausage brand to our homemade sausage

Comparing retail sausage patties to the homemade sausage patties

Step 10: Put the new homemade sausage links in the freezer.


Loosen the partly frozen links from the cookie sheet with a pancake turner and double wrap in clear plastic wrap, several at a time. These are then placed in zip lock bag, or some other air tight container, for freezing (and then place in the freezer).

Tightly double wrap any that won’t be used in the next few days in plastic food wrap, and wrap tightly in butcher paper or seal tightly in a zip lock bag.  If air can get to the sausage while it’s frozen, it will freezer burn, which means the moisture in the meat has evaporated, giving food a foul taste, if the homemade sausage is edible at all.

Photo of using a spatula to loosen the partially frozen homemade sausage links

Thank you for studying "Homemade Sausage - Course 101" with us.

For more resources, click on homemade sausage resources.

Course Contents:
Introduction to Homemade Sausage
Homemade Sausage vs. Commercial Sausage
Homemade Sausage Casing
Recipe for Homemade Sausage
Homemade Sausage, Steps 1 - 5
Homemade Sausage, Steps 6 - 10
 
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