Homemade Sausage

bringing the people behind our food to

life what I like to do with making

sausage is usually using the shoulder

part of the animal this is pork shoulder

20 percent fat the shoulder is a pretty

heavily used muscle so it’s full of

flavor and what we’re going to do is

we’re going to measure out two pounds of

pork shoulder

and that is 2 pounds and this is lamb

shoulder which has a little bit more fat

on it you can use leg on that if you

don’t want such a fatty lamb sausage but

I highly recommend it fattest flavor and

it makes it balanced all the way through

the sausage with spices and garlic and

salt and everything else and then the

other one that we’re going to be doing

today is Italian chicken that’s gonna be

extremely lean sausage and we’re gonna

add some olive oil in there for fat as

well that way it doesn’t dry up so much

with the breasts we use all pieces of it

boneless skinless chicken breasts are

the number one seller of any meat market

so these are the things you need to make

sausage with you need a basic home

appliance that has a grinder attachment

to it this is called your horn this is

your worm this is what spits out all of

the meat when you grind this is your

blade the most important part and this

is your die this is what will end up

cutting so the die and the blade kiss

each other and when that happens you

have a grind and you go ahead and seal

it up so we have our pork we have our

lamb and we have our chicken we can

actually grind all three of these if you

go through that step so it would be beef

pork lamb chicken

they grind through your grinder without

having to clean it chicken of course

we’re gonna do last just because of the

chance of salmonella or other foodborne

illnesses might happen we’re using a

really fresh product so it’s probably

not going to be an issue so what we’ll

do is we’ll grab our pork we’ll turn on

our grinder slow and go is kind of the

way to go

basically it’s kind of a two-step

process we go ahead and grind the me

first then we’ll mix all of our

seasonings and we’ll send it through

again but one thing you don’t want to do

is you don’t want to overwork the meat

if you grind it a third time you’re

going to have a pretty tough sausage

we’ll just set that to the side onto our

ground lamb ground lamb I’m going to go

a little slower on because this

shoulders a little tougher meat then

actually the pork shoulder is lamb uses

this muscle way more than what a pig is

going to do and lamb is one of those

animals that not a lot of people are

eating anymore which is pretty

unfortunate so everything we’re doing

today we’re doing in two pound

increments

you can go less if you want but I think

that two pounds is a pretty good number

to shoot for building yield us about

eight sausages all together out of

quarter pound apiece two pounds will

feed a party of four pretty comfortably

all of the fact I’m using in here I

didn’t trim anything away from it

because I want that fat it’s gonna add

flavor texture and it will cook up

nicely as well

you won’t dry up on you

the next we’ll move on to the chicken

like I said we’re using chicken breasts

for this so it’ll grind out pretty easy

because the chicken is so tender we go

to a little bit higher speed because it

won’t be got up in the blade at all

pros and cons of the chicken sausage the

pro is that it’s very good for you very

healthy the con is that sometimes it can

dry up on you and the dried sausage is

pretty miserable so what we’re gonna do

with this guys we’re actually gonna add

a little bit of FATA to it with olive

oil and we’re gonna flavor it pretty

nicely because the chicken breast is

kind of clean Jane by itself and we’re

done so the next part we’re gonna do is

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mix up everything but in the meantime

I’m gonna break this apart and clean it

that way we don’t have any residual

chicken left over on the grinder so the

three sausages that we’re gonna do today

the first one that we’re gonna do is

going to be the pork chorizo we have

salt black pepper a really high-quality

smoked paprika brown sugar to kind of

sweeten it up a little bit a little

chili flake for some heat a little cumin

for some earthiness garlic and a little

bit of vinegar to kind of acetate it up

a little bit so when we’re gonna mix all

of this basically I want to use as less

as I possibly can as far as movement

goes so I’m just gonna sprinkle in the

salt and my rule of thumb on salt is

pretty easy for every two pounds of meat

that you use I like to use two

tablespoons of salt I’m gonna go ahead

and put 1 teaspoon of black pepper 1/2 a

tablespoon of cumin 1/2 a tablespoon of

chili flake 1 tablespoon of garlic a

little bit of vinegar about a tablespoon

of brown sugar and we’ll finish it off

with smoked paprika

and when we’re mixing it just kind of

let it fall through your hands don’t

work it too much as long as we just get

a nice coating on it the second time

that we actually grind it through

everything will kind of come to one and

kind of be a little bit more cohesive so

we just kind of want to delicately do

that for the lamb Merguez salt pepper

cinnamon makes it a little fun kind of

brightens it up a little bit garlic

a little kiss of cumin a little kiss of

coriander to make it sweet as well

coriander’s is one of those beautiful

little sweet spices that we use

tablespoon of cayenne you can adjust

this however you want I kind of like my

Mar guests to be a little bit fiery but

it’s really up to you regular sweet

paprika and cilantro and parsley we’re

gonna do the same thing as we did with

the chorizo and we’ll Della CLE mix this

up as well and the third one that we’ll

be doing is chicken Italian so play off

of a New York style Italian sausage and

we’re adding time to it to kind of give

it a little bit more flavor boost in it

because it is such a bland meat start

off with salt pepper a little bit of

Chile crushed fennel seed to bring a

little sweetness to it a little bit of

dry thyme that’ll add a little

earthiness some garlic a squeeze of a

half a lemon just so we can brighten

this up a little bit and then we’ll go

ahead and add our olive oil

now we have it

so now we’ll start the second part of

the grind in this guy you can actually

go pretty fast on this because all that

tissue has already been broken down

no that’s grind then we’re going to go

ahead and do the chicken but I’m going

to go ahead and clean off this part so

we don’t get paprika everywhere the next

we’ll do the chicken Italian

now for my favorite part of entire

sausage making that’s stuffing the

sausage so basically what we have we

still have our horn our attachment

there’s a little part on there that

hooks onto the worm this is our horn and

we just tighten it up so when we’re

doing sausage you can use a couple of

different options as far as casings go

today I’m using a hog casing with the

lamb Merguez you can use a lamb casing

if you can find them that’s traditional

but for today we’re just doing all hog

casings the best place you can get hog

casings is from your local butcher if

you don’t have a local butcher I suggest

you find one or get one or become one or

you can get your casings online I’m

using a 36:38 hog casing which is pretty

much the standard in the industry as far

as making everyday sausages when they

come in they come in salted we go ahead

and rinse off all the salt in water they

come in long strands like this and this

is all pork intestine so what we’ll do

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is we’ll feed the horn and you don’t

want your casing to be dry you want it

pretty wet that way it will slide off

pretty easily when you’re stuffing as

far as how much casing you need it’s

pretty much just a judgement call I go

ahead and just use it all cool thing

about casings if you do buy them online

you’ll have to buy them in a Hank

which they run around right around 20

bucks or so but you don’t have to use it

all at once

after you’re done fleshing them out all

you would have to do is just soak it in

salt and you can keep it in your fridge

for an eternity if you want make sure

it’s on and we’re gonna start with our

chorizo basically what we’re gonna do is

we’re just kind of going to feed it

through I’m gonna put a little bit in

there first make sure it gets to the tip

then we’ll go ahead and tie off our

casing and then we

go I put my finger right at the opening

I’m gonna feel a touch then we’re ready

to rock here we are so at that point

what would do so go ahead and tie off

the end and the whole thing about making

and stuffing sausage is you kind of want

to get it as tight as you possibly can

you don’t want any air pockets all in

there when there are we’ll go ahead and

release those after we get done and

we’ll prick them try to keep everything

steady as she goes

load up the hopper and you just got to

be gentle with it take your time it’s

fine and I’m kind of putting a little

bit of pressure on the horn itself and

try to pack it in as much as I possibly

can

and we’re kind of letting gravity do the

rest if you get it too loose it’s fine

because when we twist them we can make

it as tight or as loose as we want the

other step that I would suggest doing is

make sure all your ingredients are cold

all the way through when you cut make

sure refrigerate before you stuff it

make sure it’s refrigerated nice and

cold that makes for a better sausage as

well if it gets warmed up too much from

working your hands that fat will break

down during the cooking process and it

doesn’t make the to enjoyable to eat the

thing with the natural casing is the

fact that it’s actually got a lot of

room in it so they’ll break on you but

they’re pretty sturdy

the other thing the sausage-making you

get very messy – it’s fine

and we are stopped so what I’ll do go

ahead and cut off a little bit of excess

because as you’ll see when we stuff it

you’ll need that excess part right now

we’re just going to leave it coiled

right there

and we’ll move on to the Marga’s

basically doing the same process

and with the Merguez I’m actually gonna

do something a little different

what we’re gonna do is we’re gonna do

coils how it’s done traditionally we’re

gonna go ahead and roll it like this and

we’re gonna put a skewer right through

that and then if you were to grill it

you’d grill it as is it kind of gives

that wow factor when you present next

we’ll do the chicken Italian so I went

ahead and cleaned the horn and the bass

all those sausages had paprika on it and

I didn’t want to have the chicken

Italian turn out red so do the same

thing

be the chicken so gets to the tip go

ahead and tie it off starter back up

if you wanted to make this sausage or

maybe kosher you could use a lamb casing

instead of a hog casing for it

chickens don’t have any casing so you

take that out of the equation plus a

very nice pork free sausage very healthy

flavorful

go ahead leave a little bit extra we’re

done with stuffing

first things first before we start tying

these sausages if there’s any residual

air in there we need to take it out and

the reason is for when you cook it the

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casing will expand and it could break on

you being a natural casing so I have a

sausage pricker but at home if you have

a paper clip or a needle of any kind go

ahead and sanitize that a little bleach

rinse it off and then what you want to

do is go ahead and start poking the

sausage this is the key right here of

actually really good sausage most

store-bought sausage doesn’t have this

done so if you do buy store-bought stuff

I would suggest you breaking it before

you do eat it after we get done pricking

our sausage then we’re going to go in

and start making them links so the first

thing we’re going to do is grab it push

the meat up as much as we possibly can

to the tied section and then we’re going

to twist it two or three times usually

works then we will go up to the second

link and we’ll kind of squeeze it we’re

kind of bringing all the meat back in

that way it’s solid all the way through

and what we’re going to do is go the

opposite way so as we’re going we go one

and then we go back one and go back and

when we do that what we’ll have is a

perfect little tie and and back

until we end up with links that all look

the same we’ll go ahead and tie these

off if I’m going to be doing this in the

afternoon and then cooking later on at

night I’ll leave these whole as it is

it’ll kind of let the meat come together

become one and then before I cook it

then I’ll go ahead and cut this off and

that is perfect sausage right there

chicken Italian will do the same way as

we did the chorizo we’ll start off with

poking now with the chicken Italian

these are going to be a little bit

looser than the pork is because there’s

no fat there’s no bind in it whatsoever

so what I always suggest doing on them

is actually making sure you have a

little bit more excess of the casing on

it because when you cook it you don’t

want the chicken to kind of fall out of

the sausage so I keep everything kind of

tight we go one way then we go the other

sucking all that in as you can see I got

a longer casing going on there

and we got this little guy for a little

Scooby Snack later with this I would

definitely suggest keeping it linked up

for a little while maybe a good hour so

before you grill it if not this is what

will happen when you grill it it’ll

spurt out on you and you really don’t

want that to happen but if you keep it

as is and you have your little pieces

right there everything will stay even

chicken Italian sausage so making

sausage is not that daunting of a task

it’s pretty easy to do you’re gonna have

fun with it you can experiment you can

take these sausages you can then smoke

them if you have a smoker at home you

can cook them in the grill you can cook

them in a pan you can cook them in an

oven all of these products need to be

cooked all the way through do not cook

them to a medium-rare cook them all the

way through because they have been

ground it’s the safest way to go the

best way that I think to cook these is

either on the grill

seven minutes per side medium heat lid

down or you can cook it in a pan medium

heat a little bit of oil on the bottom

Brown it for about six or seven minutes

per side flip it over maybe put a lid on

there if you want do that an additional

seven minutes you can’t go wrong

it’s a challenge because it’s the same

thing every day but it’s always

different because every carcass is

different and that’s what makes it hard

is that the repetition but you have to

concentrate at the same time so it’s a

challenge and I’m a challenge based

person