Great video and very informative. But I wish he'd have given the EXACT measurements of ALL of the spices. He only referenced measurements on some of the spices that he added to each type of sausage. Those little details, I'd imagine, are imperative when making great sausage. But I wish all of the "cooks" and "chefs" on KZfaq made simple, easy-to-understand videos like this!

I've been making sausage for years and I still learn some stuff from your video, but I'll make a few suggestions for you and your viewers. Do your first grind through a more coarse grinding plate. It makes the hand mixing process easier so you don't toughen the meat by over handling while mixing. After mixing I usually let the sausage rest cover with plastic wrap in the refrigerator for a few hours if not overnight before 2nd grind. The second grind should be through a finer plate obviously. If you don't want to make links it's very easy to package this stuff loose for making patties. Simply use butcher's paper. It will keep in the freezer for at least as long as meet if not longer because it's partially cured by the salts. Lastly, If people really knew what goes into even the finest store-bought sausage they would never eat sausage from the store again. Pure meat sausage like this is incredibly delicious. It's worth the price of the gear you need to make it. Oh, one more. A delicious way to cook these link sausages is to put about a half an inch of apple juice in the bottom of a nonstick pan and you do a combination of frying and steaming them. It's really good

I just made my own sausage using my Kitchen-aide mixer thanks to you! I made some hot sweet Italian and also Greek. The secret for me was to freeze the entire grinder/stuffer and sliced meat in the freezer for an hour before in order to chill it off. Keeps things from getting sticky. Work quickly by being organized ahead of time. I did 12 lbs of pork butt in an hour. I also took a sausage class. They emphasized NEVER smoke sausage without using a nitrite cure because of the possibility of botulism. As the man says, freeze or cook completely. Great video, It gave me confidence to try it my self. Thanks!

watching in 3/10/ 2020 trying to get sausage made before the stores run out of food because of Covid-19. Thanks for this tutorial and I hope someday people will look at your video and only make sausage because they love it, not because they are worried they will run out. Thanks so much, stay healthy and happy.

I've been looking for this for years. You my friend are a great instructor. Thanks a million.

You made this process look too easy! I will be trying this! Can't wait to try it out!

My Good sausage teacher you did a beautiful way of teaching us in computer land .I am 74 and you taught me well

I just purchased the Kitchen Aid meat grinder and sausage maker. I have no experience in making sausage. This clip has helped me in researching on the how-to. Thanks

Excellent video… it really helped me understand the whole process of sausage making. Thank you for giving measurements for the spices.

your my hero...the wife and i just picked up this machine and attachment, I'm so EXCITED

I just bought this attachment! I live in a campground in my RV and I can’t wait to make these and share them with the campers!

The good thing about making your own sausages is that you can experiment and make up your own flavour of sausage that you wouldn’t find in a butchers or supermarket

Excellent video & spice mixes, mille mercis ! My 2¢ bit: If one is to cook sausages, it's well worth investing in a good thermometer. Lamb, beef and veal are done at 63°C (145°F), pork at 71°C (160°F), and poultry at 74°C (165°F). These recommended temperatures are safe and secure. Best results are obtained from cooking sausages longer on lower heat instead of faster on high heat. This will avoid having your sausages burst open and will keep them from drying up.

Very well presented! Informative, intelligent, and accurate in your presentation. One of the best demonstration videos I have seen on KZfaq. My hat off to you sir!!!

What an excellent and enjoyable video, clear explanation - very professional! I am not even a sausage eater, ended up watching your entire video because there's no hype (no shrill voice, no unnecessary lengthy excess vocabulary etc), thank you!

Here in Texas we would make sausage with the wild pigs thats are taking over. A free hunting, the little sows and young piglets are great for the smoker or cutting up for sausage. They are very lean, believe it or not, so you can buy fat trimmings at the local grocery like Kroger. Pennies on the dollar. I would use a popular premix season packet for whatever flavor I want. We would basically have an assembly line going. Thanks for the great video.

congratulations for a video with a professional touch,clear sound, instructions to the point and good vibes!!

I've never done this before but I would like to try it. Thank you for a very informative and well done video on the subject.

top notch video for this. was my first search for how to make sausage and my last search. All i needed to know from watching this explanation

Thank you for sharing all these. ❤❤❤

Eric, Great instructional video. You kept my attention and made the information interesting and complete with the right cooking instructions, portions and how to cook and serve. Perfection! Thanks so much!

Hey Sausage Maker Man, thank you for providing a very thorough demo with useful tips WHILE seeming completely unpretentious! I loved it. Now here I go on my first attempt. Bless you.

U like your presentation style.not trying to be over bubbly and funny.strait to the point and one of the most informative videos I've ever watched

Gorgeous stuff. Love that he's using a household appliance to share this (wish to God he'd use a plunger and get his fingers out of that feed tube). Great video.

Thanks! And yes, the blade and the dye are gone; as you'll see at 9:08, Eric takes you thru the steps to attach the horn to the worm - then you're good to go! Have fun making sausage!

Getting a Grinder sausage maker for Christmas. Can't wait now. Great channel

Very interesting! This guy knows what he is doing with his sausages. He addressed every concern. Kuddos!

This is one of the better instructional videos. I didn't have to sit and listen to a bunch of nonsense that had nothing to do with the subject. It was all business and I appreciate that.

i started watching the guardians of the galaxy trailer and i ended up here. oh internet, i love thee

You sir are a great sausage Meister! I buy tons of sausage from whole foods and consider myself somewhat of a conousour. I can't wait to make the lamb merguez, the Greek (lamb, feta, fennel), and the Irish banger (pork and sage). Thanks a lot!

Thank you chef/butcher/charcutier Eric Finley for your expertise and video on how to make these 3 different types of sausage. I have really learned something that I never knew before. I have a brand new kitchen aide mixer now I just need to get the attachments and the rest to try my hand at this for cooking at home. I was prompted to check this video out while I was looking for an italian sausage and pasta recipe by my curiosity when I saw your video title. So happy I watched it!

Thank you for teaching me how to make different kind of sausages.Chef you are good teacher thumbs up!

Excellent tutorial. Thanks for putting it online!

This video is the BEST video on making sausage. very thorough!

An excellent piece of instruction! Thorough, no skipped steps. Good video that allows a novice to actually see what is being done. Slow enough for a novice to follow, yet no so slow that you want to scream. Great job, Chef Eric.

Just got my KitchenAid metal food grinder/sausage stuffer and found this video! Made my first German Bratwurst last night and turned out beautifully thanks to this tutorial🤗 Has anyone tried the chicken sausage? Is it nice? It never appeared to me that chicken breast is nice in a sausage.

hey, that's great! I know there are many recipes online and also in cookbooks, but fyi the recipes for Eric's demo can be found via a link in the description box above. Best of luck - have with it, and enjoy!!

"The one thing you don't want to do is over work the meat" Meanwhile he is sticking his HAND down into the grinder, lol!

Never saw this done. You made the explanation so simple I think elementary children could do this. Thank you for the time and extra tips to make this really a successful experience. I guess making boudain would be similar? Jesus bless.

The video was to the point, informative and educational. Top quality instruction from an expert and a professional. The sausages looked tremendous and the recipes sounded delicious.

"If you like laws and sausages, you should never watch either one being made." Now I want to sit in on a legislative session...

Great instructions. thank you. Looking forward to making sausage.

My grandma used a hand grinder and just one pass for sausage. She simply cut the meat into small cubes and mixed the spices with them. Another way after grinding to fill the casing was not using the cutter, she had a washer that went in place of it. This hand grinder was from the 1930's.

Great video! really helpful. Just bought a sausage making machine and needed a little "I'm from Missouri..." to get me going. Once again, thanks!

Just came across you video. I've been making German sausage for quite some time, I really enjoyed your technique. Great video.and directions. You are never too old to learn something new. Thanks for the video. JP

Those are beautifully done! You've inspired me try this with our KithenAid. Great vid!

This is a great video if you want to understand how to grind, season and case sausage. One of the most professional KZfaq videos I have seen. Nice job! I think we will try it today.

One of the best guides to sausage making on KZfaq, so far. Thank you for this video.

Amazing video . So informative! Wish I watched this before I did it my first time. They still turned out good . But with this it would have so easier!😁

Very informative. Great tips, clear instructions. Can't wait to start. Thanks and L'Chaim . . . Avi

I bought a Cabela's meat grinder for $69.99 on sale. It is great! I make meatballs I grind my own beef chuck, pork butt or cushion meat and usually just buy pre ground 1 pound veal for meatballs, but home made Italian sausage is GREAT and so easy to make. I buy my herbs in bulk at Winco they have everything you need for cheap. I like breakfast sausage with sage and black pepper and crushed red pepper flakes. Nice and lean so I make and freeze patty's for sausage and egg breakfast sandwiches. Chorizo is another great one and easy to make so good for breakfast burrito's. Homemade Brats too. I am going to make Bokwurst and Weiss wurst next. Best thing about having a grinder is the cost and quality of sausage you get for so cheap. I buy chuck on sale for $2.99, Pork for $.99 or even cheaper. Most I pay to make sausage is maybe $1.79 for pork cushion meat. Pre made Sausages at the supermarket can run $5.99 and higher. Johnsonville sausages go for $3.99 or higher. My cost is so much lower I usually make several pounds or each type of sausage and freeze them up. You don't have to stuff casings you can just grind and season and have bulk loose sausage which works well for chorizo and Italian stuff like that that works good crumbled or in patty's.

Great presentation. Starting my first grind ever. We will see.

It gives me the shivers to see the butcher stuffing his fingers into the feeder tube. I guess he knows what he is doing but a warning to beginners should be made : "Always use the stuffer, never put your finger near moving parts"!!!!!

Dude, that looks amazing! I really want to try that. Great vid.

Great video, he presented things well and made it easy to understand. He seems very knowledgeable too.

Best vid I have seen, thank you for the clear, complete and concise instruction. Your knowledge and confidence has removed my apprehension.

GREAT video and very informative, especially for the first timer. I'm getting a Kitchen Aid 600 for Christmas and can't wait to make and grill some of these babies (along with a Thai sausage recipe from the Pok Pok cookbook). I'm wondering if Eric or anybody has a truly authentic recipe for Lithuanian Kielbasa? We always have it at Christmas along with Klatskis (sort of a perogi stuffed with farmer's cheese). There are some recipes on the web. Most include garlic, onion, salt pepper, mustard seed and allspice with the pork butt butt. Love to know if anyone has a good one.

Thanks for sharing! Personally I'm new to sausage making, but it looks very doable and I'm looking forward to experimenting with the different meats *and* spices. =)

The best sausage how-to I've seen so far. Thanks!

This is AMAZING. It looks so easy. I just got a Kitchenaid mixer and the grinder with my bonus. I was recently diagnosed with celiac and while I love the local shop's chicken sausage, they can't guarantee it won't be contaminated so I decided to make my own. I can't believe how easy it really is. Thanks for posting, I will be trying some of these out very soon!

My heart dropped when you spoilt the chicken sausage and then threw it!! :(

wow hope i can make this!! thank you

Great video. Brilliant video angles and explanation.

I just ordered my dad a meat grinder for Christmas and your video is definitely a big help!!! Thank you!!!

Great video, great instruction, made my sausage today. Followed everything you said and it came out perfect.

Love this guy, great attitude.

I want to say thank you. i did what you do in this video and the result was perfect. no problems at all. the recepie that i use was different but the technique was the same. i have the same set up so was really really helpful your video. thank u again!

This is my favorite video for making sausage and the recipes are simple and amazing. Make sure you use FRESH herbs and garlic and you won't be sorry. I've made the Italian with pork shoulder too (don't use the oil, or just a little to help the garlic)

So informative!! Great video!! We are slaughtering our hogs in 2 weeks and just scored a kitchen aid. We are all set. Can't wait!

Great video - I've been studying this topic and this video is very informative how you show us start to finish using a very inexpensive attachment to your kitchenaid mixer. I was thinking about a dedicated grinder and a sausage stuffer but you made this setup look very viable to get started. Thanks for sharing!!! A++++

Thank you Sir, this is probably the best video I have seen on sausage making and trust me, I have certainly watched a bunch! Loved that gave the ingredients and the weight of the meat which will make it easier to put to scale for larger runs. Great job, Subscribed and going back on the tube to see if you have a Polish Kielbasa recipe...

I don't like much sausage, but I love watching it being made.

5:29. Hmm...Wouldn't an easier rule to remember be: 1 Tbsp of salt per 1 lb. of meat? ;)

Excellent! And so glad to hear it helped - I certainly learned a lot! Enjoy your sausage adventures. =)

I use yoghurt with spices to marinade chicken for Indian curry, it makes the meat so soft and tender. Have you ever tried adding yoghurt to the sausage meat while casing it or marinading it a few hours before mincing the meat? I'll try it myself. Thanks for the video. It's so interesting.

Thank you for sharing your recipes and secrets of the trade

Please never put your fingers in the grinder use the tool to push meat in. If you get your finger caught you will regret it. Safety first.

Can I make a suggestion re the chicken sausages, put about half a tablespoon of cornflour to the mix and it kept the chicken really juicy as it can be dry as you said!

Very nice presentation. You make it look easy.

That was an amazing video. Thank you! My wife got me the meat grinder attachment for my kitchen aid almost 10 years ago while we were dating, but all I’ve ever done with it is grind meat (mostly venison). I am buying the horn ASAP now. Thank you again.

Wow, the best video on the topic and lovely printout on your website. I'm thrilled to be using my soon to be received Kitchenaid Food Grinder Attachment. Thanks.

BEST. VIDEO. EVAR!!1

Excellent video for beginers, and an great refresher video for occasionlal sausage makers like me. Time to break out my grinder and stuffer this weekend. Thank for sharing.

I always thought that the more you grind the meat, the finer the texture but learnt something new today. Very informative video. Thx.

That's great. How much did it cost you?

Lamb is only unpopular in the united states. It's still one of the most popular meats in every other english-speaking country.

I'm impressed by the use of the Kitchen Aid 👍🏻

Thanks for sharing this! I prefer patty sausage but would sure like a sample of all 3 of these. Down the road about 1.5 miles an old black man made the best sausage I've ever eaten. I always preferred the hot version. Today I add a good bit of crushed red pepper to store bought sausage we use today. He slew hogs every year and would sell it to our family and other locals in wax paper packages like ground beef by the 1lb. We always cut it into half inch strips 2x6 inches long and stacked it between the wax paper that it came in and put it in the freezer. He's long been in the ground now and I've often wondered how he made that sausage.

"pricking our sausage" Oh my sides... x3

Aaaand I'm hungry.

Awaiting a grinder sausage maker for my machine. Thanks for sharing your techniques. Really useful.

Great - Great - Great Video! You're a GREAT Teacher! Super Informative, very nice explanation. You did an excellent presentation! NICE JOB!!! THANK YOU!!!♡♡♡

Don't you lose a lot of moisture by poking holes in the casing? The rendered fats will all run out.

I think when he said "for every two pounds of meat I use two tablespoons of salt," I think he meant one tablespoon because that's way too damn salty. Ended up throwing away my sausage, and I even used less because that formula seemed crazy, yet my sausage was still unbearable.

Just bought me a sausage machine. Excited to try these. Very good instructions.

awesome stuff. good speaker. clear instructions . Thanks a million.

Now l'm glad how to make sausages l needed mixmachine

"if you grind the meat too much you're going to have a tough sausage" lol dont tell that to the ladies, they'll go crazy.

First time I find out how to prepare sausage meat and how to prepare the sausages with a Kitchen Aid device. Thank you.

Brilliant. Thanks Eric from Australia.