How to make your own sausages at home without any special equipment — Cobblestone Farm Naturally Raised Berkshire Pigs (2024)

FAQs

Can I make sausages without a machine? ›

All you need is a good pair of hands, a good recipe, a good pork butt, and a funnel. So if you want to try your hand at making it, here is what you need to do. Get a good pork butt, one that has a good ratio of fat to meat, otherwise the sausage will be dry.

Many sausages use a binder - usually wheat crumb, or for gluten-free - potato starch. We prefer to use only meat and spices but if you want a binder you can use breadcrumbs (about 3 tablespoons/lb meat).

Butt/Shoulder: Boneless pork butt is very common for making sausages. It contains 20-30% fat so is perfect for sausages as this is the perfect fat to meat ratio (or you can add another 5% fat for extra tenderness and juiciness). If buying from the butcher, request 'boneless shoulder/butt'.

Sausage casing, also known as sausage skin or simply casing, is the material that encloses the filling of a sausage. Natural casings are made from animal intestines or skin; artificial casings, introduced in the early 20th century, are made of collagen and cellulose.

One of the most common ways to chest bind without wearing a binder is with a sports bra. Not only is this a less restrictive option than a binder, but you probably already have a sports bra or two, so you wouldn't need to purchase anything new.

Egg whites are very lean but extremely high in protein so they are an excellent emulsification / binding agent, especially for pureed sausages. Whole eggs have more fat (11%) and will also act as a binding agent. They will also add a creaminess richness to your sausage.

Yellow or dijon mustard – You will often see this listed as the binding agent, especially for smoked brisket, pulled pork, and pork ribs This is my preferred binding agent and I even use it on ribeyes and beef ribs. It's a perfect combination with any of our spice and rub ranges.

Making your own sausage is less expensive.

It is cheaper to buy ground meat, seasoning, and sausage casings and make sausage yourself than it is to buy it from a store. If you want to cut your food costs even further, you can also learn how to make your own ground meat.

The main ingredients of a sausage are meat, fat, binding agents and water. There are three stages involved in preparing them: mincing the meat and fat, mixing the different ingredients together and filling. Filing is where the mixture is put into the casing.

Sheep casings are the most tender of the natural casings. The smaller diameter of sheep casings makes the perfect for making small link sausages like breakfast sausage and hot dogs, to snack sticks.

Can you stuff sausages by hand? ›

As the meat fills the casing, hold the tied end of the casing in one hand and use your other hand to guide the meat mixture as it fills the casing. A common mistake is to pack the meat mixture too tightly into the casing.

How do you make homemade sausage without a meat grinder/sausage stuffer? You can make sausage without a meat grinder or stuffing machine by mincing and mixing your ingredients well and then using a sausage stuffing funnel, just like they've done all through history.

To cook sausages by frying, heat 1 tbsp oil in a frying pan. Cook the sausages gently in the oil for 10-12 minutes, until thoroughly cooked, turning frequently. Sausages can also be baked in the oven (a good method to use if you're cooking something else in the oven). Preheat the oven to 190°C, gas mark 5.

He says you don't even need any fancy equipment – just ask your butcher to mince the meat and use a piping bag with a nozzle to fill sausage casings. John Wakeling, owner of Spear It Catering and Cooking School in Bulimba, agrees.