How to Make Sausage at Home
Grind a cut with about 20 to 30% fat while very cold, mix in seasoning (and cure if required by your recipe), then stuff into casings using a stuffing tube. Keep everything cold, and cook fresh sausage to a safe internal temperature.
Making sausage is grinding taken one step further: grind, season, and (optionally) stuff into casings. With a capable grinder and stuffing tubes, it is very doable at home, and endlessly customisable.
Three stages
- Grind: use a cut with about 20–30% fat (pork shoulder is classic), cubed and chilled, through a coarse then medium plate, see how to grind meat.
- Season: mix in salt, spices and any liquid until slightly sticky; add curing salt only if your recipe requires it, measured precisely.
- Stuff: fit a stuffing tube, thread on soaked casings, and fill evenly, avoiding air pockets. Twist into links.
Gear
A powerful grinder with stuffing tubes makes this far easier, see the best grinder for sausage and the best meat grinders.
Frequently asked questions
What fat ratio for sausage?
Around 20 to 30% fat gives juicy sausage. Too lean and it is dry and crumbly. A fatty cut like pork shoulder is a classic base.
Do I need curing salt for sausage?
Fresh sausage cooked and eaten soon does not need cure; cured or smoked sausages do. If a recipe calls for cure, measure it precisely.
Can I make sausage without casings?
Yes, shape the seasoned mince into patties or bulk sausage. Casings are only needed for links.