How to Grind Your Own Sausages – Tips and Recipes from Around the World

Making sausages at home provides you with the freedom of adding hand-picked elements, as well as tweaking the recipes according to your preferences and likings. For a delicious sausage, the ingredients’ balance is essential, and it’s up to you how you want to prepare it. Definitely healthier than their mass-produced counterparts, they are easy to make, with the right equipment, once you get the hang of it.

What’s even better, is that sausages are found all around the world, as there are several types of recipes you can try. So, if you’re bored or have no inspiration on how to prepare the next sausage batch, we’re here to offer a helping hand. Take a look at the recipes mentioned below, and pick which one fits your preferences best.

Tips and Tricks

  • Keep the time in mind. You’re working with perishable ingredients, so time is of the essence here. Therefore, prepare beforehand all the elements you’re planning on using, so you won’t have to stop midway.
  • You don’t need extravagant equipment, just your trusty meat grinder, a sharp knife, and lots of bowls.
  • Keep the ingredients cold. The meat shouldn’t be completely frozen, as it will not only be hard to work with, but it won’t have the same taste. De-freeze it beforehand, but store it in your fridge, to keep it cold, until you’ve finished the other preparations and you’re ready to start.
  • Small batches. Everything is going to be ground in the end, so, it’s best to cut the meat in small parts, to be able to work faster and more efficient.
  • Mix and match. It is entirely up to you what ingredients you plan on using. While an average sausage contains around 20 up to 50% fat, you can easily put less if you’re not too fond of fat. Moreover, you can even combine it with fresh or dried herbs according to your tastes. So, mix and match to your heart’s content.

How to Prepare Delicious Sausages in 3 Different Ways


1.Pork Sausage

Ingredients:

  • 3 pounds of sirloin roast
  • 11 pounds of bacon for seasoning
  • 2 green apples (Granny Smith)
  • 1 fennel (entirely, from tip to the bulb)
  • 20 basil leaves – freshly picked if possible
  • 1/3C raisins
  • 4 whole, garlic cloves – peel them beforehand
  • 1 tablespoon of salt
  • 2 tablespoons of red pepper flakes
  • 2 tablespoons of black pepper – freshly ground
  • 2 tablespoons of sugar (white)

Tools needed:

  • Large bowls
  • Sharp knives
  • Gloves – optional
  • Scale
  • Grinder/ food processor
  • Plastic, food wrap

Step-by-step process:

  1. Cut the meat and vegetables into small pieces and place them in the fridge. If you can, cut it up to ¾” or even smaller, to be able to easily grind it up. Let it sit in the fridge for around 30 minutes.
  2. Place a bowl under your grinder/ food processor and turn it on. You can now start adding the meat, vegetables, and spices to the grinder.
  3. It is best to work fast, to prevent the ingredients from warming up. Once completely ground, place them in the fridge once again, and let them chill.
  4. During the meat’s chilling phase, take the plastic wrap and spread it on your table or working area. Try to overlap them a bit, as they will work as a case. Depending on what size you wish your sausage to be, you can easily create separate batches. For a more precise measurement, use the scales, and write down how much meat is in a batch. By doing so, you will eliminate any future guesswork.
  5. Place the meat in the plastic, wrap it up, and shape it in a long tube. Make sure to roll it up as many times as it needs to get rid of all the air bubbles. Once it’s done, refreeze or refrigerate them to last you longer.


2.Spicy Italian Sausage

Ingredients:

  • 2.8 pounds of boneless pork shoulder
  • 2 tablespoons of ice water
  • 2 tablespoons of wine (white works better here)
  • 1.5 teaspoon of fine salt
  • 1.5 teaspoon of fennel seeds
  • 1.5 teaspoon of red pepper flakes

Tools needed:

  • Baking sheet
  • Bowls
  • Grinder/ food processor
  • Non-stick frying pan
  • Tablespoon

Step-by-step process:

  1. Cut the meat in small batches, around 1” cubes. Then, put it on the baking sheet and place it in the freezer, until it gains a hard, crunchy texture on the outside. However, make sure it’s not frozen solid.
  2. Add the other ingredients in a bowl and mix them, stirring them until they’ve uniformly spread.
  3. Take the meat and grind it completely. Add the spices to the ground meat and mix them with your hands until they’ve become homogenous. If you compare meat grinder reviews you will notice that different machines can grind at different levels, so you can acquire and use a grinder with fine or coarse enough settings as needed for the texture of the sausages to be as desired.
  4. Take 2 tablespoons of meat and place them in the pan, spreading it thinly. Cook it over low heat, but don’t let it brown up. Taste it, and adjust the seasoning according to your preferences.
  5. It requires no casing, but you can easily stuff it into a hog casing or make links if you want to. It can be cooked right away or frozen for a later date.


3.Loukaniko – Greek Sausage

Ingredients:

  • 1 ½ pound of venison or lamb trimmings
  • 2 ½ pounds of pork or wild boar
  • 1 pound of fat
  • 3 tablespoons of salt
  • 2 rounded tablespoons of sugar
  • 5 tablespoons of garlic – freshly minced
  • 1 tablespoon of coriander seed (ground)
  • 1 tablespoon of cracked black pepper
  • 2 tablespoons of fennel seeds
  • 1 tablespoon of dried oregano (crushed)
  • 2 tablespoons of dried thyme
  • 3 tablespoons of freshly grated orange zest
  • ½ cup white or red wine according to your taste
  • Hog/sheep casings

Tools needed:

  • Grinder
  • Sausage stuffer
  • Rope to tie the links together
  • Needle
  • Mixer (optional)

Step-by-step process:

  1. Chop the meat into 1” pieces, and mix them with salt and sugar. Grind them coarsely and put the result in the fridge, overnight (if possible) or for at least 1 hour.
  2. Mix coriander, black pepper and fennel seeds with wine, and add them to the meat. Grind it again (up to you if you want to grind it fine or coarse), and place it back in the fridge.
  3. Add the orange zest, and the remaining spices, to the meat and mix them up. For this step, you can use the mixer or your hands. But since the ingredients are cold, they might hurt your fingers.
  4. Take out the sausage stuffer; fit the appropriate tube and case, and start stuffing the sausage up. Stuff it up in one go, without twisting it.
  5. To link it, squeeze the contents into the case and tie it off. Twist them to secure it, and tie it again. Repeat the procedure as necessary. Once the links have been secured, sterilize the needle and prick the air pockets that might have appeared. Do this gently, as the casing might break if you hurry the process.
  6. You can cook them the next day, or freeze them for later use.

Conclusion

It is entirely up to you how you want to prepare your homemade sausages, as it depends on your preferences. We’ve offered you 3 recipes to get you started on the task, hoping to grab your interest in the diversity of ingredients you can mix into your food. It’s your turn now! Pick the recipe you like best and try it out. We guarantee the final product will be delicious!