Many people revere sausage as something that you don’t try to make on your own. It doesn’t have to be that way! We all have the means to make it at home.
This doesn’t quite do it for ya? Try this Italian sausage recipe! I am very happy with the outcome.
GOT A MEAT GRINDER?
If you don’t have a meat grinder don’t worry you can still make sausage! Just purchase already ground pork and add seasoning to it.
Mix it up at the same ratio and either cook it up right away or wrap it up and freeze it for later use.
I was taught by an expert meat man that grinding your seasonings with your pork is the way to go. So, we will be using a meat grinder today.
WHAT KIND OF MEAT DO YOU USE?
If you are starting from a primordial cut of meat, a traditional cut would be the upper shoulder. The upper shoulder is called the butt and it is where pulled pork among other cuts come from.
This portion of the pig has a lot of connective tissue. Low heat and long cooking time is needed to make this cut tender. Grinding it is the second option to preparing this shoulder cut.
When making sausage, look for ratio of around 80% meat to 20% fat. This will give you good consistency and good flavor.
PREPARE YOUR MEAT
If you do have a meat grinder, cut your chunks of pork into cubes that will easily fit in the inlet hole.
My inlet hole is around 1″ in diameter so I cut my chunks of pork to this size or smaller.
If you started with a whole shoulder, you will have to debone the shoulder. This step I will not be showing here right now.
ADD IN YOUR SEASONINGS AND MIX IT UP
There is no specific order this step, just add all of the seasonings all at one time! That is the one and only secret to sausage, the seasonings.
Mix it all up until the pork chunks are evenly coated with seasonings.
After the cubes are evenly coated with seasoning it is time to go into the grinder.
GRIND IT UP!
Your grinder should come with disks that adjust the grind size. I only grind it one time on the smallest grind setting that I have.
Grind it up and give it one final mix with your hands before it is all done. Doing so will make sure that the seasoning is evenly distributed throughout the meat.
As you can see, there is a good ratio of meat to fat and the seasoning is evenly distributed throughout the meat.
If you want to make a bulk recipe like I have done here, no problem! Just double or triple the recipe, or multiply it to make as much as you want!
- 2 pounds ground pork
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 teaspoon dried marjoram
- 1 tablespoon brown sugar
- 1/8 teaspoon crushed red pepper flakes
- 1 pinch ground cloves
- If you are purchasing already ground pork, move on to step 2. If you are starting with whole pork shoulder, debone the pork shoulder and cut the meat in to chunks that will fit in the inlet hole of your meat grinder.
- Add all of your seasonings to the cubed (ground) pork and mix it up to distribute evenly.
- Grind the meat up in your grinder 1 time on smallest setting your grinder will grind and mix one more time by hand to evenly distribute the seasonings.
- Your sausage is ready to cook or to pack into freezer safe packaging for later use.
When making sausage, the ratio should be around 80% meat to 20% fat.
I butcher all of my own animals and so I normally start completely from scratch when it comes to certain recipes. I understand that not everybody can do that so just insert yourself into the recipe wherever your ingredients will allow you to. If you don't have a grinder and buy already ground pork, just do what I do but without the grinding step etc.