This video on Sausage from Scratch will give you an OVERVIEW of the steps to make your own sausage, enabling you to create your very own flavor profile! See description below for COMPLETE METHOD! #Shorts
Ingredients
Any MEAT you prefer (Pork, Lamb, Beef, Turkey, etc.), with a ratio of 70/30 Meat to Fat
Salt (1.5% of the weight of the Meat/Fat)
Basic Spice Mix:
Cayenne Pepper
Chili Powder
Garlic Powder
Smoked Paprika
Turmeric
Any other Spices you desire for the flavor you desire
Liquid (choose from Beer, Water, Broth, etc)" 1/2 Cup per pound of Meat
Fresh Sausage Casings
Method
Cut Meat in 2" cubes, then thoroughly mix in Seasonings.
Cover and refrigerate overnight (this is basically Salt Curing).
Next day, chill all parts of your grinding equipment in freezer for 30 minutes.
Using a large grinding dye, grind the meat, then add your preferred Liquid and refrigerate Meat.
Switch to small grinding dye, then re-grind meat. Using your hands, mix gently for a few minutes to achieve a "sticky" "tacky" consistency. Place mix in fridge again while you attach sausage stuffing equipment and casings.
Now stuff casings with Meat, forming links as you go, or leave as one long sausage.
Place sausages in one layer on rack in fridge, and leave overnight to dry and tighten skins.
You can now use your desired method to cook Sausages. Example here is offset slow-smoked using Hickory, Pecan, Beechwood, Applewood, or Oak. Build your fire on one side or area of smoker or grill, then add Wood to achieve smoke. Keep temperature between 195-225, place Sausages on "cold" side (away from fire), then smoke 3-3.5 hours to an internal temperature of 165°F/74°C. Remove from heat, then rest for 10-15 minutes to prevent juices from running out.
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