Make Sausage Yourself – That’s How It Works

Make sausage yourself – the ingredients

• The basic ingredients for your own sausage are one kilogram of pork neck and half a kilogram of pork belly. When it comes to pork belly, you should make sure that it has no rind.
• You will also need 2 tablespoons of smoked bacon and 1 teaspoon of grated lemon zest, as well as 2 eggs. For seasoning use marjoram, salt and pepper, and red grill salt. For example, you can also use caraway to give your sausage its own taste. When seasoning, proceed slowly and taste again and again.
• To get the sausage in shape, you need a sharps casing. You can get it from the butcher, make sure you use soaked intestines. With the portion described, about two to three meters of intestines are enough.
• The quantities described are sausage for about ten sausages, if you need more or less, you have to convert the quantity accordingly.

Make sausage yourself – the tools

In addition to the ingredients described, you will also need a few tools to make your own sausage:

• You need a meat grinder to grind and mix the ingredients. It doesn’t matter whether you use a manual or an electric one. The manual meat grinder is cheaper but requires more work. You should buy an electric meat grinder if you want to make sausages frequently and in large quantities.
• In addition to the meat grinder, you still need a bowl for the ground meat and for mixing. You will also need a tablespoon, a sharp knife, a lemon grater, and a plate to hold the finished sausages.

Make sausage yourself – it works in this order

Once you have all the ingredients and tools ready and ready, you can start preparing. Proceed in the following order:

1. Cut the meat into small pieces, they should resemble a cube with an edge length of two to three centimeters.
2. Place the diced meat in the meat grinder along with the bacon. The more times you turn the meat through the meat grinder, the finer the amount will be.
3. Then add the other ingredients and mix them together. Gradually taste the right seasoning. If the amount is much too firm to get into the intestine, you can add an egg.
4. Now pull the sheep casing over the feed funnel on your meat grinder. The sausage enters the intestine via Fill the intestines slowly and carefully. Once you have reached the sausage length you want, twist the casing together until you can sever the twisted part with the knife.
5. Place the sausage on a plate and stuff the remaining amount of sausage into the casing.
6. Once you’ve processed the entire sausage, you’re ready to cook it in the pan. If you find that there is too much stuffing in the sausage, you should prick it lightly before it splits on either end.