So you want to make your own sausage? There are some recipes to get started.

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Sausage Recipes

British Bangers

This is my recipe for British Bangers adapted from several others and tweaked to my tastes.

  Ingredients

  Directions

5 lbs. of pork shoulder
1.5 cups chicken stock
1 cup breadcrumbs
4 tsp ground black pepper
5 tsp Mace
4.5 tbsp. Salt
4 tsp Ground Ginger
4 tsp fresh chopped Sage
1 tsp Nutmeg

32mm hog casing

Grind up 5lbs of pork shoulder using a coarse plate.
In a separate bowl, add breadcrumbs, chicken stock and spices and stir until until well mixed.
Add breadcrumb mixture to ground pork and mix well.
Refrigerate sausage overnight to let flavors set.

Prepare casings by soaking in warm water for at least an hour or more.
Run water through casings to clean thoroughly.
Setup sausage stuffer.
Put first casing onto stuffer.
Remove sausage from refrigerator and mix again.
Add sausage to the sausage stuffer and stuff into the natural hog casings.
After stuffing, twist to make sausages approximately 5 inches long.

Sausages can be cooked and eaten fresh or frozen.
 

 

  Notes

 

I purchase a whole pork shoulder with the skin on. I remove the skin and bone and use all the fat and meat. I grind all the fat and meat. One pork should should easily give you 5 pounds of ground pork.
This is much cheaper than buying ground pork and you get a better fat to meat ratio. Remember the fat is necessary for taste. There needs to be about 20% fat and a skin on pork shoulder is about right. You can purchase and add more fat if necessary.

I usually freeze them using a FoodSaver in groups of 4 or 6.

Polish Kielbasa

This is my recipe for Polish Kielbasa adapted from several others and tweaked to my tastes.
Do not use this recipe if you intend to smoke the sausage. Use the one below.

  Ingredients

  Directions

5 lbs boned pork shoulder
12-15 cloves finely chopped fresh garlic
1 tablespoon pickling salt
1 tablespoon ground black pepper
1 tablespoon dried marjoram
2 tablespoons whole mustard seeds
1 cup water

32mm hog casing

Grind up 5lbs of pork shoulder using a coarse plate.
In a separate bowl, add water, garlic and spices and stir until until well mixed.
Add spice mixture to ground pork and mix well.
Refrigerate sausage overnight to let flavors set.

Prepare casings by soaking in warm water for at least an hour or more.
Run water through casings to clean thoroughly.
Setup sausage stuffer.
Put first casing onto stuffer.
Remove sausage from refrigerator and mix again.
Add sausage to the sausage stuffer and stuff into the natural hog casings.
After stuffing, twist to make sausages approximately 6 inches long.

Sausages can be cooked and eaten fresh or frozen.
 

 

  Notes

 

I purchase a whole pork shoulder with the skin on. I remove the skin and bone and use all the fat and meat. I grind all the fat and meat. One pork should should easily give you 5 pounds of ground pork.
This is much cheaper than buying ground pork and you get a better fat to meat ratio. Remember the fat is necessary for taste. There needs to be about 20% fat and a skin on pork shoulder is about right. You can purchase and add more fat if necessary.

I usually freeze them using a FoodSaver in groups of 4 or 6.

Polish Kielbasa Smoked

This is my recipe for smoked Polish Kielbasa adapted from several others and tweaked to my tastes.

  Ingredients

  Directions

5 lbs boned pork shoulder
12-15 cloves finely chopped fresh garlic
1 tablespoon pickling salt
1 tablespoon ground black pepper
1 tablespoon dried marjoram
2 tablespoons whole mustard seeds
1 teaspoon of Prague Powder #1 or Instacure #1
1 cup water

32mm hog casing

Grind up 5lbs of pork shoulder using a coarse plate.
In a separate bowl, add breadcrumbs, chicken stock and spices and stir until until well mixed.
Add breadcrumb mixture to ground pork and mix well.
Refrigerate sausage overnight to let flavors set.

Prepare casings by soaking in warm water for at least an hour or more.
Run water through casings to clean thoroughly.
Setup sausage stuffer.
Put first casing onto stuffer.
Remove sausage from refrigerator and mix again.
Add sausage to the sausage stuffer and stuff into the natural hog casings.
After stuffing, twist to make sausages approximately 6 inches long or make 18-24 inch lengths.

Drying
The sausage must now be dried until the casing surface is dry to the touch. Sausage can be air dried or put into the smoker to dry if you can regulate the temperature well. Don't overheat the sausage or the casing will get tough or not dry properly. Drying allows for an even color and better adherence of the smoke.

  • Air Dry
    Hang up sausages in a cool dry place until dry to the touch.

  • Smoker Drying
    Adjust smoker temperature to 100?F and hang sausage inside not touching. Leave vents open and check often for dryness.

Smoking
Hang sausages in the smoker if you air dried them. If not, you're ready to go. Increase the interior temperature of the smoker to about 165?F. Don't go higher and it is alright to go a bit less. You don't want the fat in the sausage to melt. If you lose the fat, you lose the flavor and consistency of the sausage.

Add smoke with wood dust or chips as per your smoker's instructions. I like to use lighter smoking woods like apple, hickory, pecan or cherry. Save the mesquite for other meats. Soaking the chips is optional, and opinions vary as to its necessity. Personally I don't usually bother when I'm using an electric smoker. Add additional chips as needed throughout the smoking process to get about 2-3 hours of smoking time.

You'll be removing the sausage when it reaches an interior temperature of 152?F. Use a digital probe or meat thermometer to monitor the temperature closely. Getting the sausage up to temperature can take between 3 to 5 hours. Too long a time in the smoker will add an unpleasant flavors, so don't overdo it.

Showering
Now the sausage must be cooled quickly so the casings won't shrink. I've seen people hang the sausage in the shower or hang them outside and use a hose. For a 5 pound batch, I just fill the sink or plastic tub with cold water and drop the sausage in while running more cold water in. I let them sit about 15 minutes to cool properly.

Blooming
The sausage should now be fat and smooth. It is time to hang them up again and let them dry. They will be wet, so put something underneath to catch the drips. This will also deepen the color to a nice dark brown. About 2-3 hours is enough.

Sausages can be packaged as desired. I usually smoke them in 24 inch lengths and use a FoodSaver to package individually for freezing. One always goes into the refrigerator and rarely survives the day.
 

 

  Notes

 

I purchase a whole pork shoulder with the skin on. I remove the skin and bone and use all the fat and meat. I grind all the fat and meat. One pork should should easily give you 5 pounds of ground pork.
This is much cheaper than buying ground pork and you get a better fat to meat ratio. Remember the fat is necessary for taste. There needs to be about 20% fat and a skin on pork shoulder is about right. You can purchase and add more fat if necessary.

I usually freeze them using a FoodSaver in groups of 4 or 6.