Taste the Difference: Making Sausage in Your Own Kitchen
Making you own sausage has many benefits. It is cheaper. It is fun in a weird kinda way. It gives you bragging rights. Most of all, you totally control the flavor. Want more sage in your breakfast sausage? Add it! Want extra fennel seeds in your Italian sausage? Add it! Have a favorite cheddar cheese? You can make your own cheddar bratwurst!
Recipe:
1. All of the sausage we made in the video have several of the same steps:
a) Grind your desired amount of pork shoulder or Boston Butt with a course plate.
b) Mix in some liquid and seasoning.
c) Grind the mixture again with a fine plate.
d) Then, if you are casing your sausage, place the mixture in your sausage stuffer, or grinder and feed the mixture into the casing.
2. For smoked sausage, set your smoker to 210F and smoke your sausages until they hit 165F.
3. Place your sausage in vacuum sealed bags in the desired quantity and place in your freezer.
4. There are many sausage seasoning mixture manufacturers. Our favorite brand of sausage seasoning is A.C Legg.
Equipment used:
Yoder YS640 Smoker
Cabela’s Meat Grinder Cabela’s Meat mixer Cabela’s Sausage Stuffer
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