Making Homemade Sausages: A Simple Recipe Guide

These right away and especially if you think you're going to do another layer or another level of grinding again you want to make sure that all of these parts are ice-cold so once these are off your mixer and clean they go right back into the freezer so here you can get some of the little bits off the off the die and then you're gonna get your blade off and here you can see where some of those the stringy bits of fat have just gotten caught around the blade and they're just a little bit stuck that's fine so that can go right into your mixture most of that is fat so when this cooks it will render it'll be just fine.

While we were doing that we're just letting this sort of test patty cook which want to see how it tastes so the it's done on one side you see we've got some great color on there meanwhile we're going to flip it over and get the last part out here this is the auger as you can see almost all of the the meat mixture came out if there's anything stuck inside we actually had a peppercorn stuck inside the the grinding attachment and you just take that off it's it's again it will it will mix in nicely if it's not exactly the same texture that's fine and if you're going to be grinding this again you would put you would be putting that in first.

We're gonna flip that out of the pan you can see that that's a nice color on both now this is a great time to taste it and see see if we want to adjust any seasoning you can see that's cooked all the way through still nice and juicy and absolutely delicious so we put that directly into the freezer so that everything would again just combine and get back together and all of the fat would solidify again we don't want to handle this too warm or the emulsion will break you'll get sort of fat running out and we're just going to shape this into a two again like I said near the beginning it's very much like the patties that you would get at your grocer in the freezer section where it's just a tube filled with sausage meat and you would just cut it frozen.

So once you've got it into roughly the shape you want in your in your plastic wrap we're just gonna roll it over and just shape it gently now this is again pretty cold we did take it out of the freezer so it's solidified quite a lot and it's pretty easy manipulate but it will hold its shape very well so once you've got it roughly in the shape you want just squeeze the ends together of your plastic wrap you don't want to kind of make the ends a little bit abrupt you want to make them pretty straight you don't want them to taper off too much and just give a little roll and there you go I mean that's really it as far as getting it shaped and into into a tube.

We had enough for two of these so we put one in our chest freezer and one in our regular freezer just for use and here it is frozen so this was a couple days later this is after it had frozen an absolutely solid and we're just gonna cut a few patties off of this now the nice thing about these homemade sausages is you can really control how thick the patties are when you're making your own breakfast sandwiches or breakfast or whatever.

We're just gonna cut some nice thick slices of the completely frozen sausage you can see they're that nice sort of uniform color inside it is frozen solid but it's gonna go straight frozen onto a our nice warm pan and we're just gonna let that cook this is gonna be part of a breakfast sandwich so we're gonna try and squish them down a little bit so they'll cover the whole biscuit and you do want to cook it pretty slow because you want to make sure it cooks all the way through and there's not frozen parts in the middle while the outside is cooking.

So just keep an eye on the temperature and make sure it's cooking all the way through you can see we're getting some pretty good color here so this is once it's cooked all the way through we're adding a little bit more heat and making sure you've got some color on the outside as well and that's it.

This whole recipe guide may require a little bit of specialized equipment, such as a meat grinding attachment to a food processor or a hand crank. However, the end result is well worth the effort. Homemade sausages offer a level of customization and flavor control that store-bought alternatives simply can't match. You can change the flavor profile to suit your tastes, making this recipe an excellent choice for adventurous cooks.

If you like this recipe please do like and subscribe, and if you have any recipes you'd like to see chef Caleb try, the channel is always open to new suggestions in the comments below. Remember to love your food!

"WEBVTTKind: captionsLanguage: enand welcome back to love your food this week we have a really interesting recipe for you we're making our own breakfast sausage as you can see here we've just done it in a Patty style so much like you would find in your grocery freezer you would cut these into patties to cook if you have one of the extruders you can always make your own cased sausage but we're gonna start with some pork we're using pork but we have some pork fat that we've trimmed off separately our spices are going to be some phenom some pepper clove and hot pepper we have a little bit of salt some dried sage and some garlic we're also going to be tossing in a little bit of beer at the end this is a homebrew from a friend of ours it's sort of an old country style ale delicious adds a really nice accent everything so first things first is we're gonna get our meat ready we want to measure everything out we want about 20% fat and 80% lean for this so we're going to do it by weight we're starting with our fat and we're gonna aim for about about 250 grams of this now of course this isn't pure fat as you can see there is a little bit of meat in here as well so we're going a little high on on this and then we're gonna do about a thousand grams of the of the lean and that will come out somewhere around 20 percent it doesn't have to be super super exact but as you can see we've got about 260 of the fat now for the lean we're gonna be doing as I said about about a thousand grams so you're going to set your scale back down to zero and keep adding until you get up to a thousand grams now we didn't have quite enough of the fresh so we add a little bit of frozen which is good actually because while you're making sausage you do want everything to be as cold as possible you don't want the fat to melt and and render out it makes things a little more calm you also want all the parts of your grinder you can see here we're at a thousand grams perfectly you don't want you also want all the parts of your grinders stay cold so those are gonna come out of the freezer so we're gonna add in the hot pepper the peppercorns we also a little bit of clove in there a very very small amount of clove and now we're going to chop the garlic this doesn't have to be a particularly nice chop or anything it doesn't have to be fancy we just want to be able to distribute it through the sausage so that it's not all in one clump so here we go we're gonna add in the garlic on top of that we're gonna add our feet out now that is a combination of herbs typically rosemary sage and sage and parsley this is our dried sage and also our salt so we're just going to add a generous little coating of salt to everything after that we're going to measure in our beer as usual all of the amounts are going to be in the description below and we're just going to just give everything a good mix so that everything's well combined all of the herbs and spices are well distributed through the through the mixture and again you want to make sure that everything stays pretty cold so you don't want to handle it for too long so once that's all done we're going to let that sit for a little while the very very cold frozen bits are going to sort of lower the temperature of the the warmer parts now we're going to assemble our grinder we have the meat grinding attachment for our KitchenAid all of this has come directly out of the freezer so in goes the the order we're going to attach the blade to the front of that and then from here we have two different sizes of die for the front we're going to use a larger one to start and if you don't like the texture once the large one is done you can then move on to the smaller one if you like if you're fine with the texture after large one you can stop there it's all up to you if you're doing it in a casing and a smaller casing like a breakfast sausage you may prefer to do it through the smaller one so we're gonna get the front attached we're going to turn that on to a pretty low speed it's not going to go much past two or three on your on your mixer there are also hand crank versions of this if you prefer to do this manually and we're just gonna start adding our mixture and once again you want to make sure that everything is staying pretty cold so you want to handle everything the least amount possible so as you start pushing your mixture through it's going to start grinding and coming up the front of your your meat winding attachment you don't stick your hand in there that is what this little plunger is for so you're going to be pushing the meat through with the with the wooden plunger and here you can see it coming out so this is about the texture it's going to come out the the fat because it's cold and it's not melting and it's not rendering yet which is what you want will sometimes get a little bit caught up in your blade and get caught in the die a little bit just grab a spoon and you can that you can pull it out that way it's fine it's it's a little bit annoying but it it is just a side effect of the process so once you got all of your meat through there you can see here it is pretty much stopping so we're gonna turn off the mixer that is all of the meat we're just going to give that a slight mix because we do want to make sure that it's all well distributed sometimes it will clump a little bit so we will just want to make sure that it's all mixed together it's not big chunks of anything together we've got a good hot pan here now is a great time to taste it even before if you're if you're even if you're not happy with the texture and you want to go smaller it's still a great time to to make sure that it's you don't want to adjust the seasoning at this point and if you do then now it's a great time to do it before you grind it again so we're gonna take this apart you can see some of those little bits of fat stuck in the dye there we're also going to clean off any little bits of meat that are caught in the the grinder parts and then you want to wash these right away and especially if you think you're going to do another layer or another level of grinding again you want to make sure that all of these parts are ice-cold so once these are off your mixer and clean they go right back into the freezer so here you can get some of the little bits off the off the die and then you're gonna get your blade off and here you can see where some of those the stringy bits of fat have just gotten caught around the blade and they're just a little bit stuck that's fine so that can go right into your mixture most of that is fat so when this cooks it will render it'll be just fine so while we were doing that we're just letting this sort of test patty cook which want to see how it tastes so the it's done on one side you see we've got some great color on there meanwhile we're going to flip it over and get the last part out here this is the auger as you can see almost all of the the meat mixture came out if there's anything stuck inside we actually had a peppercorn stuck inside the the grinding attachment and you just take that off it's it's again it will it will mix in nicely if it's not exactly the same texture that's fine and if you're going to be grinding this again you would put you would be putting that in first so we're gonna flip that out of the pan you can see that that's a nice color on both now this is a great time to taste it and see see if we want to adjust any seasoning you can see that's cooked all the way through still nice and juicy and absolutely delicious so we put that directly into the freezer so that everything would again just combine and get back together and all of the fat would solidify again we don't want to handle this too warm or the emulsion will break you'll get sort of fat running out and we're just going to shape this into a two again like I said near the beginning it's very much like the patties that you would get at your grocer in the freezer section where it's just a tube filled with sausage meat and you would just cut it frozen so once you've got it into roughly the shape you want in your in your plastic wrap we're just gonna roll it over and just shape it gently now this is again pretty cold we did take it out of the freezer so it's solidified quite a lot and it's pretty easy manipulate but it will hold its shape very well so once you've got it roughly in the shape you want just squeeze the ends together of your plastic wrap you don't want to kind of make the ends a little bit abrupt you want to make them pretty straight you don't want them to taper off too much and just give a little roll and there you go I mean that's really it as far as getting it shaped and into into a tube and we had enough for two of these so we put one in our chest freezer and one in our regular freezer just for use and here it is frozen so this was a couple days later this is after it had frozen an absolutely solid and we're just gonna cut a few patties off of this now the nice thing about these homemade sausages is you can really control how thick the patties are when you're making your own breakfast sandwiches or breakfast or whatever and so we're just gonna cut some nice thick slices of the completely frozen sausage you can see they're that nice sort of uniform color inside it is frozen solid but it's gonna go straight frozen onto a our nice warm pan and we're just gonna let that cook this is gonna be part of a breakfast sandwich so we're gonna try and squish them down a little bit so they'll cover the whole biscuit and you do want to cook it pretty slow because you want to make sure it cooks all the way through and there's not frozen parts in the middle while the outside is cooking so just keep an eye on the temperature and make sure it's cooking all the way through you can see we're getting some pretty good color here so this is once it's cooked all the way through we're adding a little bit more heat and making sure you've got some color on the outside as well and that's it that's the whole little whole recipe very very simple does require a little bit of specialized equipment you do need a meat grinding attachment to a food processor or a hand crank or something like that but makes for absolutely delicious sausage and of course you can change that flavor while however you like to personalize it to your own to your own tastes so if you like this recipe please do like and subscribe and if you have any recipes you'd like to see chef Caleb try the channel please let us know in the comments below and remember to love your foodand welcome back to love your food this week we have a really interesting recipe for you we're making our own breakfast sausage as you can see here we've just done it in a Patty style so much like you would find in your grocery freezer you would cut these into patties to cook if you have one of the extruders you can always make your own cased sausage but we're gonna start with some pork we're using pork but we have some pork fat that we've trimmed off separately our spices are going to be some phenom some pepper clove and hot pepper we have a little bit of salt some dried sage and some garlic we're also going to be tossing in a little bit of beer at the end this is a homebrew from a friend of ours it's sort of an old country style ale delicious adds a really nice accent everything so first things first is we're gonna get our meat ready we want to measure everything out we want about 20% fat and 80% lean for this so we're going to do it by weight we're starting with our fat and we're gonna aim for about about 250 grams of this now of course this isn't pure fat as you can see there is a little bit of meat in here as well so we're going a little high on on this and then we're gonna do about a thousand grams of the of the lean and that will come out somewhere around 20 percent it doesn't have to be super super exact but as you can see we've got about 260 of the fat now for the lean we're gonna be doing as I said about about a thousand grams so you're going to set your scale back down to zero and keep adding until you get up to a thousand grams now we didn't have quite enough of the fresh so we add a little bit of frozen which is good actually because while you're making sausage you do want everything to be as cold as possible you don't want the fat to melt and and render out it makes things a little more calm you also want all the parts of your grinder you can see here we're at a thousand grams perfectly you don't want you also want all the parts of your grinders stay cold so those are gonna come out of the freezer so we're gonna add in the hot pepper the peppercorns we also a little bit of clove in there a very very small amount of clove and now we're going to chop the garlic this doesn't have to be a particularly nice chop or anything it doesn't have to be fancy we just want to be able to distribute it through the sausage so that it's not all in one clump so here we go we're gonna add in the garlic on top of that we're gonna add our feet out now that is a combination of herbs typically rosemary sage and sage and parsley this is our dried sage and also our salt so we're just going to add a generous little coating of salt to everything after that we're going to measure in our beer as usual all of the amounts are going to be in the description below and we're just going to just give everything a good mix so that everything's well combined all of the herbs and spices are well distributed through the through the mixture and again you want to make sure that everything stays pretty cold so you don't want to handle it for too long so once that's all done we're going to let that sit for a little while the very very cold frozen bits are going to sort of lower the temperature of the the warmer parts now we're going to assemble our grinder we have the meat grinding attachment for our KitchenAid all of this has come directly out of the freezer so in goes the the order we're going to attach the blade to the front of that and then from here we have two different sizes of die for the front we're going to use a larger one to start and if you don't like the texture once the large one is done you can then move on to the smaller one if you like if you're fine with the texture after large one you can stop there it's all up to you if you're doing it in a casing and a smaller casing like a breakfast sausage you may prefer to do it through the smaller one so we're gonna get the front attached we're going to turn that on to a pretty low speed it's not going to go much past two or three on your on your mixer there are also hand crank versions of this if you prefer to do this manually and we're just gonna start adding our mixture and once again you want to make sure that everything is staying pretty cold so you want to handle everything the least amount possible so as you start pushing your mixture through it's going to start grinding and coming up the front of your your meat winding attachment you don't stick your hand in there that is what this little plunger is for so you're going to be pushing the meat through with the with the wooden plunger and here you can see it coming out so this is about the texture it's going to come out the the fat because it's cold and it's not melting and it's not rendering yet which is what you want will sometimes get a little bit caught up in your blade and get caught in the die a little bit just grab a spoon and you can that you can pull it out that way it's fine it's it's a little bit annoying but it it is just a side effect of the process so once you got all of your meat through there you can see here it is pretty much stopping so we're gonna turn off the mixer that is all of the meat we're just going to give that a slight mix because we do want to make sure that it's all well distributed sometimes it will clump a little bit so we will just want to make sure that it's all mixed together it's not big chunks of anything together we've got a good hot pan here now is a great time to taste it even before if you're if you're even if you're not happy with the texture and you want to go smaller it's still a great time to to make sure that it's you don't want to adjust the seasoning at this point and if you do then now it's a great time to do it before you grind it again so we're gonna take this apart you can see some of those little bits of fat stuck in the dye there we're also going to clean off any little bits of meat that are caught in the the grinder parts and then you want to wash these right away and especially if you think you're going to do another layer or another level of grinding again you want to make sure that all of these parts are ice-cold so once these are off your mixer and clean they go right back into the freezer so here you can get some of the little bits off the off the die and then you're gonna get your blade off and here you can see where some of those the stringy bits of fat have just gotten caught around the blade and they're just a little bit stuck that's fine so that can go right into your mixture most of that is fat so when this cooks it will render it'll be just fine so while we were doing that we're just letting this sort of test patty cook which want to see how it tastes so the it's done on one side you see we've got some great color on there meanwhile we're going to flip it over and get the last part out here this is the auger as you can see almost all of the the meat mixture came out if there's anything stuck inside we actually had a peppercorn stuck inside the the grinding attachment and you just take that off it's it's again it will it will mix in nicely if it's not exactly the same texture that's fine and if you're going to be grinding this again you would put you would be putting that in first so we're gonna flip that out of the pan you can see that that's a nice color on both now this is a great time to taste it and see see if we want to adjust any seasoning you can see that's cooked all the way through still nice and juicy and absolutely delicious so we put that directly into the freezer so that everything would again just combine and get back together and all of the fat would solidify again we don't want to handle this too warm or the emulsion will break you'll get sort of fat running out and we're just going to shape this into a two again like I said near the beginning it's very much like the patties that you would get at your grocer in the freezer section where it's just a tube filled with sausage meat and you would just cut it frozen so once you've got it into roughly the shape you want in your in your plastic wrap we're just gonna roll it over and just shape it gently now this is again pretty cold we did take it out of the freezer so it's solidified quite a lot and it's pretty easy manipulate but it will hold its shape very well so once you've got it roughly in the shape you want just squeeze the ends together of your plastic wrap you don't want to kind of make the ends a little bit abrupt you want to make them pretty straight you don't want them to taper off too much and just give a little roll and there you go I mean that's really it as far as getting it shaped and into into a tube and we had enough for two of these so we put one in our chest freezer and one in our regular freezer just for use and here it is frozen so this was a couple days later this is after it had frozen an absolutely solid and we're just gonna cut a few patties off of this now the nice thing about these homemade sausages is you can really control how thick the patties are when you're making your own breakfast sandwiches or breakfast or whatever and so we're just gonna cut some nice thick slices of the completely frozen sausage you can see they're that nice sort of uniform color inside it is frozen solid but it's gonna go straight frozen onto a our nice warm pan and we're just gonna let that cook this is gonna be part of a breakfast sandwich so we're gonna try and squish them down a little bit so they'll cover the whole biscuit and you do want to cook it pretty slow because you want to make sure it cooks all the way through and there's not frozen parts in the middle while the outside is cooking so just keep an eye on the temperature and make sure it's cooking all the way through you can see we're getting some pretty good color here so this is once it's cooked all the way through we're adding a little bit more heat and making sure you've got some color on the outside as well and that's it that's the whole little whole recipe very very simple does require a little bit of specialized equipment you do need a meat grinding attachment to a food processor or a hand crank or something like that but makes for absolutely delicious sausage and of course you can change that flavor while however you like to personalize it to your own to your own tastes so if you like this recipe please do like and subscribe and if you have any recipes you'd like to see chef Caleb try the channel please let us know in the comments below and remember to love your food\n"