Sausage Fest: Making Your Own Sausages

Nothing beats the flavor of homemade sausages. Making your own sausages can be a fulfilling and fun experience. Plus, once you learn how to do it, you can customize flavors and ingredients in a way that you can’t with store-bought sausages.


It’s essential to get quality ingredients when making sausages. Here’s a list of the basic ingredients necessary for making sausages:

  • Meat: Pork, beef, chicken, turkey, or a combination of these
  • Fat: Pork back fat, beef suet, or bacon ends
  • Seasonings: Salt, black pepper, garlic, paprika, chili flakes, fennel, and other spices
  • Casing: Hog, collagen, or sheep casing


Here’s a list of the essential equipment required for making sausages:

  • Meat grinder: A grinder is necessary to grind meat and add fat to it.
  • Sausage stuffer: A stuffer is used to fill the casings with the sausage mixture.
  • Casing: Choose the casing that you would like to use for your sausages.
  • Bowls, knives, and cutting board
  • Thermometer: It’s important to measure the internal temperature of the sausage to ensure that it is cooked to the correct temperature.

Steps to Make Sausages

Now that you have all the ingredients and equipment ready, let’s dive into making sausages.

  1. Chill the meat and the fat. It’s essential to work with cold meat and fat to avoid any bacterial growth.

  2. Grind the meat using the meat grinder. Grind the meat into a bowl and add the seasonings of your choice to the meat.

  3. Add the fat to the meat mixture. If you’re using a hand grinder, mix the meat and the fat together by hand.

  4. Prepare the casing. Rinse the casing in cold water and cut it to the appropriate length.

  5. Load the stuffer with the meat mixture. Fill the hopper with the meat mixture and start pumping it into the casing.

  6. Tie the sausage. Twist the casing and tie it with string to make individual sausages.

  7. Cook the sausages. Cook the sausages on a grill, on the stovetop or in the oven, until they reach an internal temperature of 160°F for pork and 165°F for poultry.

Tips for Making Sausages

Here are some tips to keep in mind when making sausages:

  • Keep everything cold. Cold meat, fat, and equipment will help to prevent bacterial growth.

  • Don’t overstuff the sausages. Overstuffing the sausages can cause the casing to burst.

  • Use quality ingredients. Quality ingredients will give you a better-tasting sausage.

  • Practice makes perfect. Making sausages takes practice, so don’t get discouraged if your first batch isn’t perfect.


Making sausages can be a fun experience that results in tasty, customized sausages. With the right ingredients and equipment, you can create unique flavors and textures that you can’t find in store-bought sausages. By following the steps and tips above, you’ll be on your way to sausage-making success.

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