How to Make Homemade Sausage

Chef, butcher, and charcutier Eric Finley demonstrates how to make 3 different types of homemade sausages: Italian Chicken; Merguez Lamb; and Chorizo. All the meat that Finley uses, including for sausage making, and charcuterie items, he carefully sources from farmers he knows and trusts. How an animal is raised, fed, and treated throughout their entire life is an important part of the story, as is how the slaughtered animal is processed by the butcher, both aspects are key determinants in the final taste and quality of the products that Finley makes.

Charcuterie is the branch of cooking devoted to prepared meat products such as bacon,ham, sausage, terrines, galantines, pâtés, much of it from pork. Originally intended as a way to preserve meats before the advent of refrigeration, they are prepared today for their flavors derived from the preservation processes.—from Wikipedia

Homemade Sausage Recipes:

Each recipe makes 8 links and suggested serving size is 2 per person.
Recipe courtesy Eric Finley of Chop Butchery & Charcuterie

Chicken Italian Sausage
Ingredients:

  • 2# boneless chicken thighs
  • 1 T salt
  • 1 t black pepper
  • 1 t chili flakes
  • 2 t fennel seeds
  • 1 t garlic
  • 2 t olive oil
  • 1 t lemon juice

Chorizo
Ingredients:

  • 2# pork shoulder
  • 1 T salt
  • 1 t black pepper
  • 1 t chili flakes
  • 2 T smoked paprika
  • 1 t ground cumin
  • 1 t ground coriander
  • 2 t garlic
  • ½ t brown sugar
  • 1 T redwine
  • 1 t red wine vinegar

Lamb merguez
Ingredients:

  • 2# lamb shoulder
  • 1 T salt
  • 2 t black pepper
  • 1 t cayenne
  • ½ t cinnamon
  • 1 t ground cumin
  • ½ t ground coriander
  • 2 t garlic
  • 2 T paprika
  • 2 t parsley
  • 2 t cilantro

Instructions to make the 3 different sausages:

  1. Grind meat 1 time through a grinder.
  2. Season ground meat with spice mixture.
  3. Send meat mixture through grinder one more time.
  4. Tips: Always keep meat as cold as possible through the grinding process so the fat does not melt. Grind your meat in a bowl that is on top of another bowl with ice in it.

  5. Use 36/38 hog casings for standard sausage size. You can get online at sausagemaker.com or butcherpacker.com. or you can get them from your local butcher.
  6. Link sausage in 6 inch increments.
  7. Cook all the way through.
  8. Grill over medium heat 4-5 min a side or sear in a pan with a little oil over medium heat 5 min a side.
  9. Let rest for 2 min before cutting into them.

Comments

  1. Reagan says

    I just made the chorizo sausage and this time I used 1 teaspoon salt for every two pounds of pork. Perfect!! The pre-stuffing patty I cooked was DELICIOUS!
    I will smoke the sausages tomorrow in the Bradley.

  2. Brad Alsobrook says

    I have the exact same Kitchen Aid mixer and now I can’t wait to try my own sausages… One question… Do you have a brand of spices that you like to use? If so, can they be purchased online?? thanks for the great video..

  3. Shallan says

    Hello :),

    I absolutely enjoyed watching the video and learned many things especially with the chicken sausage! :D However the video said to use ‘Dried Thyme’ and 2 pounds of ‘Chicken Breast’ but your recipe here says ‘Chicken Thighs’ and doesn’t mention ‘Dried Thyme’ nor its measurement. Is chicken thigh better and also should I use ‘Dried Thyme’ (if so how much for a link of 6 sausages)?

    Thank you for the help :)

  4. Reagan says

    Hi Eric,
    I have never made sausage before, but I received the grinder and stuffer attachment for my Kitchen Aid as a gift, so I thought I would try some Chorizo sausage.
    I followed your video very closely, including the point at 5:36 of the video where you say you like to add 2 tablespoons of salt for every 2 pounds of pork. I did that and my sausage is waaaay too salty. I have since checked your website and see that you list 1 tablespoon of salt for 2 pounds of pork in the recipe.
    What can I do? Can I fix it by removing the meat from the casings and mixing in another 2 pounds of pork?
    This was my first lesson in sausage making…ALWAY fry up a test patty before stuffing the casings.

  5. Guy butler says

    Thanks for the video it’s the best on YouTube , I’m just starting making my own sausages got a kitchen aid and grinder attachment, your step by step video answered all my questions .thanks again.

  6. Glenda Edmonds says

    Hi Eric, I love watching you make home made sausages, but very nervous, I bought a new Kenwood Major comes with the mincer and filler attachments, I’m not confident cos I was told that the sausages have to be dried over night and I’m a bit worried keeping raw meat out. Please advise me and relieve me of my fear of the drying process.
    Thank you,
    Glenda Edmonds
    Melbourne, Australia

  7. Corrie says

    Hi Eric,

    nice grinder you use there! Could you please give me the name and brand of the grinder? Or an advice?
    Thanks!

  8. Robyn says

    Hi there Eric, loved watching you make sausages and am starting to experiment with my own new mincer. I’m an aussie :-) and confused with the measurements listed, does a T signify tablespoon and a t a teaspoon??? Look forward to your reply.
    Cheers
    Robyn

  9. paul says

    Hi Eric, Thanks for the info, as I am want to try making sausage and smoking also. But the ingredients you mention don’t jive with what your written recipe is on the page. I am confused as to which to go by. Can you clarify? thanks, You may reach me at 507 278 4550 if you like. thanks again
    Paul Jensen

    • Troully says

      Hi Eric,

      Thanks for the video. The ingredients you mention don’t macth with what your written recipe is on the page. I am confused as to which to go by. Can you clarify?

      Thanks

Leave a Reply

Your email address will not be published. Required fields are marked *