How to Make Homemade Sausage (VIDEO) - NatashasKitchen.com (2022)

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Homemade sausage is a great way to use less expensive cuts of meat to make something delicious, and homemade is best because you know exactly what went into it! We grew up eating homemade sausagesand myMother taught me how to make this classic Russian kolbasa (kielbasa).

This generations old sausage method combinesground and diced meats for a more rustic and hearty sausage. Watch the video tutorial on how to make homemade sausage and you will be a pro in no time!

Watch How to Make Homemade Sausage Video:

When making sausage, the more fat you can get in your meat, the better. If you are using a leaner beef or pork, add bacon so you don’t end up with a tough/dry sausage. It is absolutely key to have your meat verycold and grinder parts chilled. The process will be way easier if you take this advise, otherwise it can back up in the meat grinder and leave you frustrated and discouraged (been there, done that!).

How to Make Homemade Sausage (VIDEO) - NatashasKitchen.com (2)

Ingredients for Homemade Sausage (Kielbasa)

2 lbs pork with fat (1/4 diced, 3/4 ground)*
2 lbs well marbled beef (1/4 diced, 3/4ground)*
6-12 oz bacon, optional – use if meats are leaner (can be frozen)
3tsp sea salt
1 Tbspwhole yellow mustard seed
1 tsp black pepper
1/2 tsp Mrs. Dash or favorite salt free seasoning
1 cup ice cold water
2 natural hog casings (about 10-12 feet total)**

How to Make Homemade Sausage (VIDEO) - NatashasKitchen.com (3)

What you’ll need:

Sausagepoker, optional but nice
Meat grinder withsausage attachment

Recipe Notes:

*I used boneless country style ribs. Any pork cut wth a lot of fat would work well.

*Usea well marbled beef with higher fat content. This beef bottom round was on the leaner side so I added the bacon.

**Casings can be purchased online or at your local butcher. Leftover salted casings can be resealed in their bag and stored in the refrigerator for many years.

(Video) Dinner: How To Make Homemade Sausage Kielbasa - Natasha's Kitchen

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How to Bake Homemade Sausage:

Line a large rimmed baking dish or roasting pan with parchment paper, trimming paper so it doesn’t hang over the edges. Arrange sausage over paper and bake in preheated oven at 350˚F for 1 hour. Drain off excess liquid. Flip the sausage over and broil 5 min. Flip sausage over again and broil additional 5 min or until browned.

How to Grill Sausages:

For Easter, my husband grilled the sausage and we put them in a deep roasting pan in a single layer, poured in 1/4″ deep of beer and sprinkled 1 tsp mustard seeds into the liquid. My husband placed the pans on the grill covered for 20 minutes over medium/high heat, flipping over halfway. Then he removed the pans and transferred the sausage directly over the grill tobrown the outsides (5 min per side). The sausages were supremely juicy and delicious!

Print-Friendly Homemade Sausage Recipe:

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How to Make Homemade Sausage (VIDEO Recipe)

4.97 from 33 votes

Prep Time: 3 hours

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Total Time: 3 hours

How to Make Homemade Sausage (VIDEO) - NatashasKitchen.com (5)

Author: Natasha of NatashasKitchen.com

Skill Level: Medium

Cost to Make: Varies by cut of meat

Keyword: Homemade Sausage

Cuisine: Russian, Ukrainian

Course: Main Course

Servings: 4 lbs of sausage links

Ingredients for Homemade Sausage (Kielbasa)

  • 2lbspork with fat, 1/4 diced, 3/4 ground*
  • 2lbswell marbled beef, 1/4 diced, 3/4 ground*
  • 6-12ozbacon, optional - use if meats are leaner (can be frozen)
  • 3tspsea salt
  • 1Tbspwhole yellow mustard seed
  • 1tspblack pepper
  • 1/2tspMrs. Dash or favorite salt free seasoning
  • 1cupice cold water
  • 2natural hog casings, about 10-12 feet total**

What You Will Need:

  • Sausage poker, optional but nice
  • Meat grinder with sausage attachment
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  1. Place meats on a baking sheet, cover with plastic wrap and freeze 1 1/2 hours. Should be very firm, not frozen solid. Place all meat grinder parts in freezer and refrigerate mixing bowl at least 30 min prior to using.

  2. Rinse casing well to remove salt and run warm water all the way through the casing. Let casing soak in warm water (90˚F water) for at least 1 hour or until soft and slick. Keep casings in water until ready to use.

  3. Remove 1/3 of meat from the freezer, dice into 1/4 thick pieces with a sharp knife and transfer to your chilled mixing bowl. Chop remaining meat into 2" pieces so that it can easily go through the meat grinder. Set up your meat grinder (if using KitchenAid mixer, set to speed 4 using the large holes grinding plate) and grind meat into chilled bowl then grind bacon.

  4. Sprinkle seasonings over meat and toss by hand 30 seconds to distribute then add 1 cup water and mix meat by hand for 1 minute (or with paddle attachment on speed 1 for 1 minute), just until a light film forms on the outside of the bowl and the mixture binds to itself and can hold a patty shape. Cover and refrigerate your sausage mixture while you clean your grinder and set up your sausage maker attachment. Seasoning Tip: To test your meat for seasoning, form a small patty and saute it on a skillet to sample.

  5. Lightly oil the outside of your sausage tube attachment and thread 1 sausage casing over the tube leaving a 6" tail hanging off the end. Do not tie the end - you want the initial air that comes through to escape.

  6. Remove ground meat from refrigerator, set mixer to speed 4 and add meat into hopper, pushing down with the plunger and adding more as you go. Use one hand to stuff the meat through and one hand to guide the filled casings. Fill firmly but do not overstuff, especially if making sausage links. Take care not to let big gaps of air into the tube. If you get air bubbles - no problem - you can poke the sausage casing with sausage pricker as you go. Let the sausage come out in one long coil until about 6" of casing remains at the end then start with the new sausage casing.***

  7. Pinch, twist and spin to make small sausage links or coil the sausage for the classic kielbasa look. Tie off the ends or tie with kitchen string if desired. Prick with sausage poker about every 2 inches, especially where you see air pockets, to prevent the sausage from bursting. Sausage can be baked, grilled or sautéed right away or can be refrigerated or frozen for later. Keeps well in refrigerator for 3-5 days or frozen up to 3 months.

*Important: Use meat with high fat content. Bacon should be added if your meat is leaner.
***If meat starts looking pink/pasty as it enters the casing tube, it's likely clogged and you should quickly clean your grinder before proceeding Grind the bacon last (if using) - this is less likely to occur if using well chilled meat.

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Nutrition Disclosure

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

How to Make Homemade Sausage (VIDEO) - NatashasKitchen.com (6)

Are you into sausage making? I’m kind of on a roll! It’s exciting once you start feeling like a sausage ninja. We have kielbasa in the fridge and freezer and I’m dreaming about what variety to make next. Please share your favorite flavors in a comment below – I would love to hear YOUR ideas!

Natasha Kravchuk

How to Make Homemade Sausage (VIDEO) - NatashasKitchen.com (7)

(Video) How To Make CORN DOGS | Honey Corn Dog Recipe

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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FAQs

How do you make sausages at home step by step? ›

So get one tablespoon or six grams of fennel seeds one tablespoon or six grams of coriander seeds.

How do you keep homemade sausage from falling apart? ›

A useful method to prevent your sausages from falling apart is placing them in the freezer before you cook them.
...
  1. 3.1 Place Them in the Freezer Before Cooking.
  2. 3.2 Cut Only the Casing, Not the Meat.
  3. 3.3 Remove the Casing After Cooking or Not at All.
  4. 3.4 Avoid Cooking on High Heat When Grilling.
  5. 3.5 Bake Them Instead.
12 Aug 2021

How much water do you add to homemade sausage? ›

Home sausage makers generally agree that you want to add about 1 cup (8 ounces) of water per 5 pounds of sausage meat.

What is needed to make sausage? ›

Here is what you'll need to make your own sausage:
  1. Meat grinder.
  2. Sausage mixer.
  3. Sausage stuffer.
  4. Your choice of meat.
  5. Seasoning.
  6. Sausage casings.
20 May 2021

What is the best way to cook sausage? ›

Pan-frying is probably the most popular way to cook sausage. What makes it so effective is the fact that you can fry other ingredients alongside the sausage, which will acquire their flavors during cooking. Set your stove to medium heat and heat your pan or skillet for a couple of minutes, until it gets hot.

Why do they put vinegar in sausage? ›

Vinegar is included in the manufacture of many varied sausages and charcuterie. Functions include tenderizing the meat as well as contributing a fermented sour-like taste. Artisans will often soak natural animal casings in a weak vinegar solution, as the vinegar contributes to a more tender eating experience.

How do you bind sausage meat together? ›

The proteins in that milk powder are especially sticky, and as you cook the sausage, the meat will get more closely and closely glued together - you'll see. Soy (soy protein, soy flour, soy concentrate) is a common additive used to produce the same effect.

What does milk powder do for sausage? ›

Milk Powder, Dry: Non fat dried skim milk powder is used in a number of sausages. It used generally as a binder and helps cooked sausage retain moisture. It assists in forming irreversible gels (upon heating) that hold water and fat and helps to enhance the flavor of the product.

Should I add water when making sausage? ›

Add at least 1 oz. of water per pound of meat to aid in the stuffing process. This aid in mixing the meat with the seasoning and will ease the stress put on the gears of your meat mixer and sausage stuffer. Try experimenting with liquids other than water when mixing your next batch of sausage.

Why do you put ice in sausage? ›

As sausage ingredients are mixed together, a great amount of heat is generated, it is important to add ice as an ingredient rather that water to quickly and effectively remove that heat to prevent the product from cooking during the mixing process.

How do you add moisture to homemade sausage? ›

How to Moisten Dry Sausage
  1. Bring 1 cup of wine and 1 cup of stock to a boil in a small pot or saucepan.
  2. Reduce the heat to medium low, so it's at a simmer, then add the sausage.
  3. Cover with a lid and let it simmer for about 10-15 minutes.
  4. Take the sausage out and check the moisture and hardness.
18 Dec 2020

What makes a great sausage? ›

Good sausage is all about balance. Balance of salt and savory, balance of meat and fat, balance of spices and herbs within the whole. Knowing a proper ratio of salt to meat (and fat) is essential, but once you understand it you can adjust to your own perception of saltiness, which varies wildly among people.

What gives sausage its texture? ›

The overall composition of a sausage is key to its textural characterstics. The type of meat, fat-protein ratio, salt and moisture level, degree of comminution and filler content all have an effect on the texture of the final product.

How much fat do you put in sausage? ›

The standard for sausage preparation is a 2:1 lean to fat ratio (65-70% lean meat to 30-35% fat). Some ratios are as high as a 1:1 lean to fat ratio (50% lean meat to 50% fat) or lower at a 4:1 lean to fat ratio (80% lean meat to 20% fat).

What is the best meat to make sausage? ›

The ideal cut of pork for sausage making comes from the shoulder area of the hog because it will generally offer you that ideal meat to fat ratio of 80/20.

How the sausage is made? ›

A sausage consists of meat cut into pieces or ground, mixed with other ingredients, and filled into a casing. Ingredients may include a cheap starch filler such as breadcrumbs or grains, seasoning and flavourings such as spices, and sometimes others such as apple and leek.

What material is sausage made from? ›

The basic raw materials used in fresh sausage manufacture are pork and beef, including their trimmings. Veal is also often processed, especially for higher quality products. Meat and fat are generally coarsely ground.

Do you wash sausage before cooking? ›

Washing Meat and Poultry

However, washing raw poultry, beef, pork, lamb or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils and surfaces. We call this cross-contamination.

How long do you bake sausage for? ›

Bake in an oven set to 375 degrees Fahrenheit until the sausage is fully cooked through — about 30 to 45 minutes.

How long do you boil sausages before frying them? ›

Fresh Sausage

To parboil, place sausage links in a heavy skillet. Add water to cover sausage and par-boil until sausage is grey throughout (about 10 to 15 minutes.) The sausage then can be fried until nicely browned.

Does vinegar keep meat from spoiling? ›

Vinegar is an important ingredient in food preservation, and used in many canning recipes beyond pickling, such as BBQ sauces, marinades, chutneys and curries. Vinegar is acidic and inhibits the growth of microorganisms in foods, preventing the food from spoiling.

How do you use vinegar to tenderize meat? ›

Just add 1 to 2 tablespoons of white vinegar to your cooking liquids and your roasts, stew meats, and steaks will come out tender and juicy every time. Another option is to pierce your meat all over with a fork and then soak it in vinegar for 1 to 2 hours before you cook it.

Do homemade pickled sausages need to be refrigerated? ›

Yes, even though your pickled sausages are in a vinegar brine, they still need to be refrigerated when not being eaten.

How much binder do I add to sausage? ›

The proportion of sausage binding agent used should be relatively low, up to 2% of the meat's weight. When you use high-quality binders and thoroughly perform the protein extraction, the meat will bind better to the sausage casing.

Can you over mix sausage meat? ›

I then lightly mixed all the meat together until it was well incorporated and then place it in the refrigerator overnight. You can overmix your meat. It's going to give you a crumbly texture and you definitely don't want to do that. The first most important thing when it comes to mixing your meat.

What can be used as a meat binder? ›

Binders like those in the background, such as (from left) yellow mustard, steak sauce, olive oil, melted butter, apple sauce and mayonnaise are great options. A dry rub is sprinkled on a pork roast after applesauce was put on the meat as a binder.

What type of binding agent is generally used in a sausage mixture? ›

To ensure consistency, the food-processing industry often uses milk or soya protein powder extract and eggs as binding agents. Alginates, a substance extracted from seaweed, are also excellent binding agents. Water plays a key role as a gelling agent in sausages.

How much dried milk is in sausage? ›

Use for Sausage Making Recipes

For use in Sausage Making recipes use 0.5-1 Cup Milk Powder for every 5 lbs. of ground meat for moisture binding and retention qualities.

What is the filler in sausages? ›

Common fillers, which are used in sausage manufacture, include cereal flours and starches derived from rice, corn, potato, rusk (a cracker meal obtained by baking an unleavened high protein wheat flour), bread etc. Corn syrup and dried corn syrup contribute to the texture of products.

How the sausages are made? ›

Sausages can be made by grinding meat from beef, pork, poultry, or game meat, mixing with salt and other seasonings followed by stuffing into a container or a casing. The word sausage is derived from the Latin word salsus, which means salted or preserved by salting.

What is the making process of sausage and how it is used to make the food? ›

To make the sausage, first rinse, flush out, and soak the natural casings in water for 30 minutes. Next, cut the meat and fat into 1-inch cubes and freeze for 30 minutes to make it easier to grind. Grind the meat and fat together using the proper disk for your meat.

How pork sausages are made? ›

Pork sausages. Pork sausages are tubes of finely minced pork, usually taken from the shoulder or leg of a pig, then seasoned and stuffed into a thin casing or skin. The casing can be made from various materials.

How do you fry sausages? ›

To cook sausages by frying, heat 1 tbsp oil in a frying pan. Cook the sausages gently in the oil for 10-12 minutes, until thoroughly cooked, turning frequently. Sausages can also be baked in the oven (a good method to use if you're cooking something else in the oven).

What is the best meat to make sausage? ›

The ideal cut of pork for sausage making comes from the shoulder area of the hog because it will generally offer you that ideal meat to fat ratio of 80/20.

How do you make the perfect sausage links? ›

How to Cook Sausage Links - YouTube

What is McDonald's sausage made of? ›

As we've laid out, the breakfast sausage currently contains eight ingredients: pork, water, salt, spices, dextrose, sugar, rosemary extract, and natural flavors (per McDonald's).

How long does sausage need to cure? ›

After about three days, the bacteria will have consumed all the sugar in the sausage and the acidity will be at a stable level. At this point, the sausage is ready to dry. The temperature should be dropped to about 55° F and humidity dropped to around 80 to 85%.

Do I need curing salt for sausage? ›

Do You Have to Use Curing Salt for Sausage? No, you don't have to use curing salt for making sausage if you don't want to. If you're not using curing salt, you should make sure you're cooking your sausage appropriately, at the right temperature.

What is the raw material for sausage? ›

The basic raw materials used in fresh sausage manufacture are pork and beef, including their trimmings. Veal is also often processed, especially for higher quality products. Meat and fat are generally coarsely ground.

What gives sausage its flavor? ›

What Gives Breakfast Sausage Its Flavor? Pork has a mild flavor that can be mixed and matched with many different seasonings and spices. Fennel, sage, rosemary, thyme, garlic, and smoked paprika, all of the most savory spices with a depth of flavor are what make this breakfast sausage recipe so delicious!

How much pork is in a sausage? ›

The amount of pork in your supermarket sausage revealed – and it might shock you. SAUSAGES on supermarket shelves contain just 38 per cent pork, new research has revealed.

What part of the pig does sausage come from? ›

Pork Shoulder (Picnic Shoulder)

Pork shoulder is also used for making ground pork or sausage meat.

How do I know when sausages are cooked? ›

So, to know how to tell if sausage is cooked, using a meat thermometer is the best method. You want your sausage to reach 160-165°F on the inside to know it's fully cooked. If you don't have a meat thermometer, you can use the slice or pressure test to see if the sausage is underdone.

How long does it take to cook sausage on the stove? ›

Put the vessel on the stove, turn the heat to medium-high, and cook just until the water reaches a gentle simmer—that should take about 6-8 minutes. Then turn off the heat and get those sausages out of the pot. Voila!

Do you need oil to fry sausages? ›

If you're thinking about firing up your grill to cook sausages, you don't need any oil. Your grill might already be greased up from other meat you've cooked. But even if it isn't, adding oil won't be necessary. It's best to ensure the sausages are at room temperature just before you start grilling them.

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