How to Make Sausages for Beginners
The absolute beginner-friendly guide on how to get started with sausage making. Juicy sausages and no stress.
Equipment
- 1 Large mixing bowl
- Sharp knife and chopping board
- Kitchen scales
- Meat grinder with fine plate
- Sausage stuffer (or grinder stuffing attachment)
- Sausage nozzles / stuffing tubes (small for thin casings, larger for thicker ones)
- Big tray or baking dish for holding sausages
- Frying pan or BBQ for cooking
- Paper towels
Ingredients
Sausage Mix
- 1 kg very cold meat pork, beef, chicken, or a mix
- 250-300 g firm fat pork back fat or similar
- 20 g fine salt about 1.8–2% of total meat + fat
- 2 teaspoons freshly ground black pepper
- 2-4 teaspoons of your favourite spices e.g. paprika, fennel, chilli, garlic powder, mustard powder
- A small handful of chopped fresh herbs optional
- 80-120 ml ice-cold liquid water, stock, beer, or a mix
Casings
- Natural sausage casings sheep for thin sausages, hog for thicker
- Casings should come packed in salt
Instructions
Get the casings ready
- Take the casings out of the packet. Rinse off all the visible salt under cold running water. Gently rub between the folds. Leave the casing on its tube, if it came on one. No need to pull it off yet.Natural sausage casings
- Pop the casings into a bowl of warm water (about body temperature). Soak for at least 45 minutes. Or leave them overnight in cold tap water if you like to prep ahead.
Chill everything
- Cut your meat and fat into big chunks.1 kg very cold meat
- Put the meat, fat, grinder plate and blade into the freezer for about 20–30 minutes. You want them very cold, almost starting to freeze, but not rock hard. Keep any extra meat waiting in the fridge while you work. Cold meat = juicy sausages. Warm meat = sad, pasty sausages.
Toast your spices (optional but tasty)
- Put your dry spices (not herbs) into a dry pan. Warm over medium heat, shaking the pan. As soon as they smell amazing and look slightly deeper in colour, take them off the heat.2-4 teaspoons of your favourite spices
- Let them cool before adding to the meat.
Prep the meat and fat
- Trim off any tough sinew, gristle, or silvery skin. Bin that part. The firm, white fat is good – that’s flavour. Keep it.250-300 g firm fat
- Cut meat and fat into cubes about 2–3cm.
- Spread them on a tray and put back in the fridge or freezer to stay cold.
Mix meat with dry seasonings
- Tip the cold meat and fat cubes into a big mixing bowl. Add salt, pepper, your toasted spices, and any herbs or garlic. Use your hands and mix really well so everything is coated.
- Put the bowl in the fridge for 10–15 minutes to re-chill.
Grind the meat
- Set up your grinder with a medium or coarse plate for the first pass. Feed the meat and fat through, alternating so it blends evenly.
- Spread the minced meat on a tray and chill it again for 10–15 minutes.
- Swap to a finer plate (around 4.5mm) and grind it a second time. Two grinds help the sausage bind and feel nice and bouncy.
Add the cold liquid and mix till sticky
- Put the minced meat back into the big bowl and pour in your ice-cold water/stock/beer.
- Now get your hands in there. Mix hard. Fold, squeeze, slap it around the bowl. Keep going until the mix looks shiny and sticky. Test: grab a handful and flip your hand upside down. If it clings to your palm, it’s ready. If it falls off, keep mixing.
Pack the sausage stuffer
- Set up your sausage stuffer or stuffing attachment. Lightly wet or oil the inside of the meat canister.
- Pack the sausage mix in, a handful at a time. Press down firmly to push out any air pockets. Keep any extra mix in the fridge until you’re ready for it.
Choose the right nozzle
- Thin casings (sheep): use a small nozzle.Thicker casings (hog): use a medium or larger nozzle.The casing should slide on snugly but not be stretched to breaking point.
Slide the casings on
- Take the soaked casings out of the water. Wet the nozzle with water or a tiny bit of oil.
- Gently slide the open end of the casing over the tip of the nozzle. Keep feeding it on until most of the casing is bunched up on the tube.
- Pull about 10cm of casing off the end and tie a knot. You’re ready to start stuffing!
Fill the sausages
- Hold the knotted end of the casing against the nozzle and start cranking or turning on the stuffer.
- Let the casing slide off the nozzle as it fills. Use one hand to guide the casing and control the tightness. Aim for firm but still a little soft – not rock hard.
- Every 12–15cm, lightly pinch the casing so you know where links will be. When the casing is full, stop the machine and tie a knot at the end.
Twist into links
- Start at one end and pinch where you want the first sausage to end, twist that section a few times in one direction. Move along to the next section, pinch again, and twist the opposite way.
- Keep going, alternating twist directions until the whole string is linked.
Rest the sausages
- Lay the sausages on a tray lined with paper towels. Put them in the fridge, uncovered or lightly covered with paper towels. Leave them overnight if you can. This helps them firm up and lets the flavours settle.
Cook and enjoy
- Heat your pan or BBQ to medium – not screaming hot. Add a little oil if needed.
- Cook the sausages gently, turning often, until golden all over. Try not to prick them – you want the juices to stay inside.
Notes
Storage
Cooked sausages
- Cool quickly, then store in the fridge in a container.
- Eat within 3 days.
- Reheat until steaming hot all the way through.
Uncooked sausages
- Keep in the fridge and cook within 1–2 days.
- Or freeze on a tray, then bag them once solid.
- Use within 2–3 months for best quality. Defrost in the fridge before cooking.
Leftover casings
- Rinse off any water.
- Coat them generously in fine table salt. More is better than not enough.
- Wrap tightly (cling film or an airtight container) and store in the fridge.
- Keep them cool and out of direct light.
- Properly salted and chilled, they’ll last many months.